Wine Service

Question 1

Full-bodied white wines should be served:

Answer 1

Lightly Chilled

Question 2

If a wine has lost its fresh aromas and flavours and has developed a deep brown colour what is the likely fault?

Answer 2

Oxidation due to closure failure

Question 3

Which wines have a recommended service temperature of 13-18 degrees Celsius (55 - 64 degrees Fahrenheit)?

Answer 3

Light bodied wines: Pinot Noir, Beaujolais etc.

Question 4

Which wines have a recommended service temperature of 7-10 degrees Celsius (43 - 50 degrees Fahrenheit)?

Answer 4

Light bodied white wines: Pinto Grigio, Riesling etc.

Question 5

The recommended service temperature for a white Burgundy is:

Answer 5

10-13 degrees Celsius (50-55 degrees Fahrenheit)

Question 6

The recommended service temperature for a Sauternes is:

Answer 6

6-8 degrees Celsius (43-45 degrees Fahrenheit)

Question 7

The recommended service temperature for a New Zealand Sauvignon Blanc is:

Answer 7

7-10 degrees Celsius (45-50 degrees Fahrenheit)

Question 8

The recommended service temperature for a Fumé Blanc is:

Answer 8

10-13 degrees Celsius (50-55 degrees Fahrenheit)

Question 9

The recommended service temperature for a fino sherry is:

Answer 9

7-10 degrees Celsius (45-50 degrees Fahrenheit)

Question 10

Describe Decanting

Answer 10

First, remove the bottle from its rack using a decanting basket, if unavailable, handle the bottle carefully as not to agitate the sediment. Gently remove the top capsule, clean the top of the bottle and remove the cork gently. Then pour gently using a light behind the bottle and as the sediment approaches the neck, stop pouring.