Storage & Service Of Wine

Question 1

Glassware shape & reason?

Answer 1

Bowl of glass narrows at rim to concentrate aromas inside the glass

Question 2

When serving, check for:

Answer 2

Appearance (haziness)
Floating bits - should be none
Aroma - no wet cardboard or vinegar odours

Question 3

Systems to keep a wine fresh?

Answer 3

Vacuum systems - pump removes air from inside bottle

Inert gas systems - blanket of gas on surface of wine to prevent contact with oxygen (eg nitrogen, argon)

Question 4

Service temperature - well chilled?

Answer 4

Sweet wines
Temp 6 - 10 C
Eg Sauternes
Sparkling wines
Temp 7- 10C
Eg Champagne

Question 5

Service temperature - chilled?

Answer 5

Light medium bodied white & rose
7 - 10 C
Eg Pinot Grigio

Question 6

Service temperature - lightly chilled?

Answer 6

Full bodied white
10 - 13 C
Eg Oaked Chardonnay
Light bodied red
13 -18 C
Eg Beaujolais

Question 7

Service temperature - room temperature?

Answer 7

Medium or full bodied red
15 - 18 eg Syrah / Shiraz

Question 8

Wine glass shape?

Answer 8

Flute - sparkling
Medium sized bowl - white
Larger bowl - red

Question 9

Common wine faults - Cork taint?

Answer 9

TCA
- aromas of damp cardboard
- fruits appear muted & less fresh

Question 10

Wine faults - failure of closure?

Answer 10

Oxygen interacts with wine
- wine browner than expected
- aromas of honey, caramel or coffee when unexpected
- aromas lack freshness & fruitiness

Question 11

Wine faults - heat damage?

Answer 11

• Loses freshness quickly
• lacks expected fruit character