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WSET Level 3 Textbook > Storage & Service Of Wine > Flashcards

Storage & Service Of Wine Flashcards

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1
Q

For long-term storage, the temperature for all wines should be _______ and _____________.

A
  • Cool

- Constant

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2
Q

Between what temperatures should wine be stored long-term?

A

10°C to 15°C

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3
Q

Which room in the house is considered one of the worst places to store wine, and why?

A

The kitchen, due to wide fluctuations in temperature

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4
Q

Why might extended refrigeration of an unopened wine cause it to become stale?

A

The cork could harden and lose its elasticity, causing the seal it creates to fail and air to attack the wine.

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5
Q

Why should you store cork-sealed wine on its side?

A

The cork must remain in contact with the wine - if it dries out, it can let in air which will oxidise the wine.

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6
Q

True or false - wines sealed with a screw cap can be stored standing up without any risk.

A

True

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7
Q

What will happen to a wine if it is stored in:

A) Direct sunlight

B) Strong artificial light

A

A) The sunlight will heat the wine, making it stale and old before it’s time.

B) Artificial light can cause unpleasant flavours to develop in some wines.

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8
Q

What form of movement can cause damage to resting wines?

A

Vibrations

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9
Q

What is the worst way to warm up a red wine, and why?

A

Sudden exposure to extreme heat, such as a radiator or open fire - it can irretrievably damage the wine.

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10
Q

What are the two best ways to warm up a red wine?

A

1) Allow the bottle to warm up slowly to room temperature

2) Hold the bowl of the wine glass in your hands

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11
Q

What happens to wines which gradually reach temperatures in excess of 18°C?

A

They appear to lose their freshness, and flavours become muddled.

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12
Q

Will a red wine heated gradually within excess of 18°C be irretrievably damaged?

A

Not necessarily - if allowed to cool naturally back down, it should regain its character.

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13
Q

What is the ideal temperature range for medium/full-bodied red wines?

A

15 - 18°C (Room temperature)

59-64°F

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14
Q

What is the ideal temperature for light-bodied red wines?

A

13°C (Lightly chilled)

55°F

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15
Q

What is the ideal temperature range for sparkling wines?

A

6 - 10°C (Well chilled)

43-50°F

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16
Q

What is the ideal temperature range for sweet wines?

A

6 - 8°C (Well chilled)

43-45°F

17
Q

What is the ideal temperature range for light/medium-bodied white wines?

A

7 - 10°C (Chilled)

45-50°F

18
Q

What is the ideal temperature range for medium/full-bodied, oaked white wines?

A

10 - 13°C (Lightly chilled)

50-55°F

19
Q

What is the ideal service temperature for a White Burgundy?

A

Lightly chilled - 10-13°C

20
Q

What is the ideal service temperature for Fino Sherry?

A

Chilled (7-10°C)

21
Q

What is the ideal service temperature for Eiswein?

A

Well chilled (6-8°C)

22
Q

What is the ideal service temperature for Cava?

A

Well chilled (6-10°C)

23
Q

What is the ideal service temperature for Beaujolais?

A

Lightly chilled (13°C)

24
Q

What is the ideal service temperature for Barossa Shiraz?

A

Room temperature (15-18°C)

25
Q

Describe a perfectly-filled ice bucket.

3 points

A

It should be filled three-quarters full (1 point) with equal quantities of ice and water (1 point) so that the bottle is fully surrounded by iced water (1 point).

26
Q

Why does submerging a bottle in an ice bucket cool it down?

A

The water is a conductor, and it transfers the heat from the bottle to melt the ice in the bucket.

27
Q

Why will a bottle placed in ice alone, without water, take a long time to chill down?

A

Air acts an insulator, so without water to act as a conductor, the heat from the bottle will not come into contact with much of the ice.

28
Q

What happens when a wine is slightly over-chilled?

A

It can mask its flavours and aromas

29
Q

Why are there so many different shapes and sizes of wine glass?

A

The shape and size of the glass will emphasise particular characteristics and enhance the drinking experience with each wine

30
Q

Which glass is most suitable for a red wine, and why?

A) Large glass

B) Medium glass

C) Flute

D) Small glass

A

A) Large glass

This allows air to come into contact with a large surface area of wine, and develop its aromas and flavours.

31
Q

Which glass is most suitable for a white or rosé wine, and why?

A) Large glass

B) Medium glass

C) Flute

D) Small glass

A

B) Medium glass

The fresh, fruity characteristics are gathered and directed towards the top of e glass.

32
Q

Which glass is most suitable for a sparkling wine, and why?

A) Large glass

B) Medium glass

C) Flute

D) Small glass

A

C) Flute

This shape enhances the effect of the bubbles (and thus the aroma), allowing them to travel through a larger volume of wine before bursting at the top of the glass.

33
Q

Which glass is most suitable for a fortified wine, and why?

A) Large glass

B) Medium glass

C) Flute

D) Small glass

A

D) Small glass

Their high alcohol content means a smaller glass for a smaller serving - however, the glass must still be large enough to allow swirling and nosing.

34
Q

Why are the old-fashioned saucer-shaped glasses actually unsuitable for sparkling wine?

A

The bubbles are very quickly lost and do not travel very far through the wine before bursting, which doesn’t display its full aromas.

35
Q

Why is it very important that wine glasses are clean?

A

The slightest taint can ruin the flavour of the wine

36
Q

Why should you check the cleanliness of glassware which has been washed in a dishwasher?

A

Detergent or salt residue could remain in the glass, giving the wine a strange flavour

37
Q

Apart from tainted flavours, what can happen to a sparkling wine if it is served in a dirty glass?

A

It can lose its sparkle more quickly

38
Q

What is the best way to ensure a glass is clean before use?

A

Polish it with a linen cloth

39
Q

Why is linen the best material for glass polishing cloths?

A

They will not leave lint or fluff behind in the glass

WSET Level 3 Textbook (19 decks)

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