WSET I.6 storage and service of wine

Question 1

True of False: For long term storage, wines shoud be kept extremely cold

Answer 1

False, they should be kept at a constant cool temp

Question 2

Wines sealed with a cork should be stored

a) upright
b) on their sides
c) doesn’t matter

Answer 2

b) on their sides

Question 3

Wines sealed with a screwcap should be stored

(a) upright
(b) on their sides
(c) doesn’t matter

Answer 3

(a) upright
but perhaps it doesn’t matter…

[I think c) doesn’t matter]

Question 4

What can make a wine taste stale and old?

(a) too much darkness
(b) too much light

Answer 4

(b) too much light

Question 5

Name 3 good places to store wine and 3 bad places, and say why.

Answer 5

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

Question 6

True of False: As long a a wine’s average temp stays cool, it doesn’t mater if the temperature fluctuates.

Answer 6

False - Extremes of cold and heat, as well as significant changes in temperature, can damage a wine.

Question 7

Why is it OK to store a screw-top bottle standing up, as opposed to cork sealed bottle?

Answer 7

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.

Question 8

What’s the difference between a vacuum system and a pump system for preserving wine?

Answer 8

Vacuum system removes the air from inside the bottle

Pump systems replace air in the bottle with an inert gas

Question 9

Which wines are best served at room temp (59-64F) and give at least one example.

Answer 9

Medium to full-bodied red, e.g. Syrah/shiraz, red Bordeaux

Question 10

Which wines are best served lightly chilled (50-55F) and give two examples.

Answer 10

Full bodied white e.g. Oaked Chardonnay

Light bodied red e.g. Beaujolais

Question 11

Which wines are best served chilled (45-50F) and give two examples.

Answer 11

Light to medium bodied white or rose e.g. Pinot Grigio, Chablis

Question 12

Which wines are best served WELL chilled

(43-50F) and give at least 3 examples.

Answer 12

Sparking wines (Cava, Champagne)
Sweet wines (Sauternes, sweet Riesling)

Question 13

True or False: to keep a wine chilled, you should use an ice bucket with no water at all

Answer 13

False, cold water and ice is more efficient

Question 14

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

Answer 14

(b) wait! or

(c) drink cooler - people’s preferences can be accommodated

Question 15

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?

Answer 15

A glass that narrows at the rim traps the aromas near the top of the glass

Question 16

What 2 things shoud you always check before using a wine glass?

Answer 16

That is it perfectly clean, no soap residue, and that is it polished (no fingerprints)

Question 17

What are the 4 steps for opening a still bottle of wine?

Answer 17

1. remove the foil, wipe the top and neck
2. Screw the corkscrew into the cork
3. Use the lever to remove the cork
4. Wipe inside and outside of bottle

Question 18

What are the 4 steps for opening a bottle of sparkling wine?

Answer 18

1. Remove the foil
2. Loosen the wire cage, keep hand firmly on cork
3. With the bottle at an angle, keep hand/thumb over cork, turn the bottle - not the cork– slowly
4. Hold cork back as it emerges so it releases with a quiet “phut” sound

Question 19

What is the ideal sound when opening a bottle of Champagne?

(a) POP!
(b) phut
(c) sssss

Answer 19

(b) phut

Question 20

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

Answer 20

(c) the cork

Question 21

When opening a bottle of champagne, you should turn the ___________ not the __________

Answer 21

turn the bottle, not the cork

Question 22

Which wines should be served well-chilled, and why?

a) Sauternes
b) Gamay Beaujolais
c) Pinot Grigio
d) Cava

Answer 22

a) Sauternes (sweet)
d) Cava (sparkling)

Co2 stays trapped better in colder liquids

Question 23

What is the recommended temp for serving an oaky Chardonnay?

(a) well chilled
(b) lightly chilled
(c) chilled
(d) room temp

Answer 23

(b) lightly chilled

Question 24

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

Answer 24

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)