WSET Diploma Storage & Service Of Wine

Question 1

What is the ideal temperature for storing wine?

Answer 1

10~15 degrees

Question 2

Wines should be stored away from what?

Answer 2

Strong light (both sun & artificial)
Vibrations

Question 3

What temperature should Medium/Full bodied, Oaked wine

e.g. White Burgundy, Fumé Blanc be served at?

Answer 3

Lightly chilled (10~13c)

Question 4

What temperature should Light/Medium-bodied white wines

e.g. Muscadet, Pinot Grigio, NZ Sauvignon Blanc, Fino Sherry be served at?

Answer 4

Chilled (7~10c)

Question 5

What temperature should Sweet Wines

e.g. Sauternes, Eiswein be served at?

Answer 5

Well Chilled (6~8c)

Question 6

What temperature should Sparkling wine

e.g. Champagne, Cava, Asti be served at?

Answer 6

Well chilled (6~10c)

Question 7

What temperature should Light bodied red wines

e.g. Beaujolais, Valpolicella be served at?

Answer 7

Lightly Chilled (13c)

Question 8

What temperature should Medium/Full bodied Red Wine
e.g. Red Bordeaux, Rioja, Australian Shiraz, Châteauneuf-du-Pape, Barolo, Amarone Della Valpolicella, Vintage Port be served at?

Answer 8

Room Temperature (15~18c)

Question 9

What are the best ways to preserve left over wine

a) For a short time
b) For a longer time

Answer 9

a) Replace cork & store in fridge (good for a couple of days)
b. i) Vacuum systems e.g. Vacuvin
b. ii) Blanket systems (blanket the wine with a non tainting gas that is heavier than oxygen to form a protective layer between the wine and the air)

Question 10

Why is opening a bottle of Champagne dangerous and what steps can be taken to reduce the risk?

Answer 10

-Bottles of champagne are sealed under an enormous amount of pressure created by CO2 in the bottle
-The cork could potentially fly out and injure someone.
Precautions:
-Chill the wine before opening.
-Hold the cork securely w/one hand, bottle with the other.
-Aim away from self/others.
-Slowly twist bottle, not cork.
-Ease cork out slowly, resisting its tendency to fly out.