3 - Storage and Service of Wine Flashcards by Stine Bråtesveen-Skråmestø

Storage of wine- general points (4)

Cool and constant temperature, 10-15C
On its side if cork
Away from strong light
Away from vibrations

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Service temp - Medium/full-bodied, Oakes white wines

Lightly chilled, 10-13C

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Service temp - White Burgundy, Fumé Blanc

Lightly chilled, 10-13C

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Service temp - Light/medium-bodied white wines

Chilled, 7-10C

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Service temp - Muscadet, Pinot Grigio, New Zealand Sauvignon Blanc, Fino Sherry

Chilled, 7-10C

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Service temp - Sweet wines

Well chilled, 6-8C

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Service temp - Sauternes, Eiswein

Well chilled, 6-8C

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Service temp - Sparkling wines

Well chilled, 6-10C

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Service temp - Champagne, Cava, Asti

Well chilled, 6-10C

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Service temp - Light-bodied red wines

Lightly chilled, 13C

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Service temp - Beaujolais, Valpolicella

Lightly chilled, 13C

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Service temp - Medium/full-bodied red wines

Room temperature, 15-18C

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Service temp - Red Bordeaux, Rioja, Australian Shiraz, Châteauneuf-du-Pape, Barolo, Amarone della Valpolicella, Vintage Port

Room temperature, 15-18C

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One of the worst places for long term storage - why?

Kitchen - wide fluctuations in temperature

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Extended periods of refrigeration

Cause corks to harden and loose their elasticity —> seal fails and air can attack the wine

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Natural sunshine and artificial light will…

Artificial light can…

heat the wine and it will become stale and old before its time

cause unpleasant flavours to develop in some wines

Too cold red wine will taste…

thin and harsh

Red wines in excess of 18C will appear to…

lose freshness and flavours become muddled

Ice buckets
- filled how?
- why?

3/4 full with equal quantities of ice and water so that the bottle is fully surrounded by iced water
The water transfer the heat from the bottle to melt the ice (air acts as an insulator)

Glassware - red wines
-Size and why

Larger-sized glasses
Allows air to come into contact with a large wine surface and develop the aromas and flavours

Glassware - white and rosé wines
-Size and why

Medium-sized glasses
Fresh, fruit characteristics are gathered and directed towards the top of the glass

Glassware - sparkling wines
-what and why

Flute glasses
Enhances the effect of the bubbles (and thus the wine’s aroma), allowing them to travel through a larger volume of the wine before bursting at the top of the glass

Glassware - fortified wines
-size and why
-large enough to…

Small glasses
Because of high alcohol content

…allow swirling and nosing

Why polish glasses
With what and why

Clean and free of finger marks and dust
Linen - does not leave small pieces of fluff)

Opening a bottle of still wine (5)

1. Remove the top of the capsule, by cutting around it below the lip of the bottle 2. Wipe the neck of the bottle with a clean cloth 3. Draw the cork as gently and cleanly as possibly 4. Give the neck of the bottle a final clean inside and out 5. Pour a sample into a glass to check the wine’s condition

Decanting wine - which wines?

- wines with heavy deposit - some young wines benefit from aeration

Decanting wine (3)

1. Remove the bottle horizontally from its rack and place in a decanting basket if available. Alternatively hold the bottle carefully, making sure the deposit is not agitated 2. Very gentle remove the top of the capsule and clean the shoulder and neck of the bottle. Very gently remove the cork 3. Remove the bottle from the basket, being careful not to disturb the deposit. Holding the bottle in front of a light, pour the wine carefully into the decanter until the deposit can be seen near the neck. At this point stop pouring

Opening a bottle of sparkling wine (6)

1. Remove the foil and loosen the wire cage 2. The cork must be held securely in place from the moment the wire cage is loosened 3. Tilt the bottle at an angle of about 30, gripping the cork, and use the other hand to grip the base of the bottle 4. Turn the bottle, not the cork 5. Hold the cork steady, resisting its tendency to fly out, and ease it slowly out of the bottle 6. The gas pressure should be released with a quiet ’phut’, not an explosion and flying cork

75cL gives

6 x 125 mL glasses 4 x 175 mL glasses 3 x 250 mL glasses

Methods used to preserve wine (3)

1. Replace closure and store in a fridge 2. Vacuum systems 3. Blanket systems

What happens to a wine after opening

Lose aromatic intensity Oxidise and develop vinegar aromas

Vacuum systems

Oxygen is removed from the bottle (unsuitable for sparkling - lose their bubbles)

Blanket systems

Blanketing the wine with a gas heavier than oxygen to form a protective layer between the wine and air