Wine Storage and Service

Question 1

Long term storage of wine should include

Answer 1

• consistent temperature between 50-59F
• corked wine on its side
• away from strong light
• away from vibrations

Question 2

What is one of the worst places to store wine?

Answer 2

Kitchen because of wide fluctuations in temperature

Question 3

Why not leave wine in the refrigerator

Answer 3

extended periods in the fridge will harden cork and allow oxidation

Question 4

Wine Service Temp: Medium/full-bodied oaked whites

Answer 4

Lightly chilled - 50-55F
white burgundy
fume blanc

Question 5

Wine Service Temp: light/medium body white wine

Answer 5

Chilled - 45-50F
muscadet
pino grigio
new zealand sauv blanc
fino sherry

Question 6

Wine Service Temp: Sweet wines

Answer 6

Well chilled 43-46F
sauternes
eiswein

Question 7

Wine Service Temp: sparkling wine

Answer 7

well chilled 43-50F
champagne
cava
asti

Question 8

Wine Service Temp: Light body red wine

Answer 8

lightly chilled 55F
beaujolais
valpolicella

Question 9

Wine Service Temp: Medium/full body red wines

Answer 9

room temp 59-64F
red bordeaux
rioja
australian shiraz
chateauneuf-du-pape
barolo
amarone della valpolicella
vintage port

Question 10

Over what temp do medium to full body red wines become less fresh and muddled flavors

Answer 10

above room temp service temp or 64F+

Question 11

red wines are best served in

Answer 11

larger glasses to allow air to come into contact with a large wine surface and develop flavors and aromas

Question 12

white and rose wines are best served in

Answer 12

medium sized glasses so fresh, fruit characteristics are gathered and directed towards the top of the glass

Question 13

sparkling wines are most often served in

Answer 13

flute glasses

Question 14

sparkling wines may also be served in

Answer 14

tulip shaped flutes which permits slightly larger surface area for liquid, enhancing wine aroma

Question 15

fortified wines are mostly served in

Answer 15

smaller glasses because of high alcohol, but should be big enough to allow swirling

Question 16

Clean glassware before service with

Answer 16

linen cloth is best for no small pieces of fluff

Question 17

Polish glasses before use to remove

Answer 17

detergent, salt residue, finger marks, dust

Question 18

Steps to open a bottle of still wine

Answer 18

• remove capsule top by cutting foil below the bottle lip
• wipe the neck with a clean cloth
• draw the cork out gently and cleanly using a corkscrew
• give the neck a final clean inside and out
• pour a sample into a glass to check condition

Question 19

Decanting steps (for aged wines/heavy deposits)

Answer 19

• remove bottle horizontally onto decanting basket, carefully, do not agitate sediment
• gently remove capsule and clean shoulder and neck
• gently remove cork
• remove bottle from basket, not disturbing sediment
• hold bottle in front of light / candle and pour gently into decanter until sediment reaches shoulder - then stop

Question 20

Steps to open a sparkling wine

Answer 20

• chill to correct temperature
• remove foil and loosen wire cage
• hold cork and cage securely with one hand
• tilt bottle to 30 degrees
• point away from people
• grip bottom of the bottle and twist gently holding cork and cage still
• turn the bottle not the cork and cage
• hold cork steady, resist its attempt to fly out, ease it slowly out of the bottle
• gas pressure should be released with a quiet ‘phut’ not an explosion and flying cork

Question 21

How many glasses in a 750 ML (75 cL) bottle

Answer 21

6 x 125 mL small glasses
4 x 175 mL medium glasses
3 x 250 mL large glasses

Question 22

Ways to preserve wine

Answer 22

• replace closure & store in fridge a few days
• vacuum systems to remove oxygen and seal bottle (not suitable for sparkling)
• inert gas systems (nitrogen or argon) prevent further wine oxidation