WSET I.6 storage and service of wine Flashcards
True of False: For long term storage, wines shoud be kept extremely cold
False, they should be kept at a constant cool temp
Wines sealed with a cork should be stored
a) upright
b) on their sides
c) doesn’t matter
b) on their sides
Wines sealed with a screwcap should be stored
(a) upright
(b) on their sides
(c) doesn’t matter
(a) upright
but perhaps it doesn’t matter…
[I think c) doesn’t matter]
What can make a wine taste stale and old?
(a) too much darkness
(b) too much light
(b) too much light
Name 3 good places to store wine and 3 bad places, and say why.
Good: even temp, cool, away from bright lights and heat - e.g. wine fridge, basement, low in an interior closet
Bad: heat from appliances, natural or artificial light, temp extremes - e.g. on top of fridge or stove, on the counter under bright lights, on a sunny table, in a place where the temp can vary, like an uninsulated garage
True of False: As long a a wine’s average temp stays cool, it doesn’t mater if the temperature fluctuates.
False - Extremes of cold and heat, as well as significant changes in temperature, can damage a wine.
Why is it OK to store a screw-top bottle standing up, as opposed to cork sealed bottle?
Screw top has no cork. With a cork, storing on its side ensures that the cork remains in contact with the wine and stays moist. If the cork dries out it can let air into the bottle, which will make the wine taste stale and old.
What’s the difference between a vacuum system and a pump system for preserving wine?
Vacuum system removes the air from inside the bottle
Pump systems replace air in the bottle with an inert gas
Which wines are best served at room temp (59-64F) and give at least one example.
Medium to full-bodied red, e.g. Syrah/shiraz, red Bordeaux
Which wines are best served lightly chilled (50-55F) and give two examples.
Full bodied white e.g. Oaked Chardonnay
Light bodied red e.g. Beaujolais
Which wines are best served chilled (45-50F) and give two examples.
Light to medium bodied white or rose e.g. Pinot Grigio, Chablis
Which wines are best served WELL chilled
(43-50F) and give at least 3 examples.
Sparking wines (Cava, Champagne) Sweet wines (Sauternes, sweet Riesling)
True or False: to keep a wine chilled, you should use an ice bucket with no water at all
False, cold water and ice is more efficient
If a wine is cooler than ideal serving temp, you should: (pick all that apply)
(a) warm it up gently in a water bath
(b) be patient and let the temp rise naturally
(c) drink it cooler, some people don’t mind that
(b) wait! or
(c) drink cooler - people’s preferences can be accommodated
Which type of glass is better for tasting wines?
a) a glass that widens at the rim, or
b) a glass that narrows at the rim?
and why?
A glass that narrows at the rim traps the aromas near the top of the glass
What 2 things shoud you always check before using a wine glass?
That is it perfectly clean, no soap residue, and that is it polished (no fingerprints)
What are the 4 steps for opening a still bottle of wine?
- remove the foil, wipe the top and neck
- Screw the corkscrew into the cork
- Use the lever to remove the cork
- Wipe inside and outside of bottle
What are the 4 steps for opening a bottle of sparkling wine?
- Remove the foil
- Loosen the wire cage, keep hand firmly on cork
- With the bottle at an angle, keep hand/thumb over cork, turn the bottle - not the cork– slowly
- Hold cork back as it emerges so it releases with a quiet “phut” sound
What is the ideal sound when opening a bottle of Champagne?
(a) POP!
(b) phut
(c) sssss
(b) phut
When opening a bottle of champagne, what is the most important part to keep hold of?
(a) the cage
(b) the neck of the bottle
(c) the cork
(d) the foil
(e) the base of the bottle
(c) the cork
When opening a bottle of champagne, you should turn the ___________ not the __________
turn the bottle, not the cork
Which wines should be served well-chilled, and why?
a) Sauternes
b) Gamay Beaujolais
c) Pinot Grigio
d) Cava
a) Sauternes (sweet)
d) Cava (sparkling)
Co2 stays trapped better in colder liquids
What is the recommended temp for serving an oaky Chardonnay?
(a) well chilled
(b) lightly chilled
(c) chilled
(d) room temp
(b) lightly chilled
Sort these wines in order of service temperature (coldest to least cold) and specify the temp range (e.g. chilled, etc.):
a) Light- and medium-bodied white and rosé
b) Full-bodied white
c) Medium- and full-bodied red
d) Sweet wines
e) Light-bodied reds
f) Sparkling wines
d) Sweet wines (well chilled)
f) Sparkling wines (well chilled)
a) Light- and medium-bodied white and rosé (chilled)
b) Full-bodied white (lightly chilled)
e) Light-bodied reds (lightly chilled)
c) Medium- and full-bodied red (room temp)
