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Wine Knowledge > Learning Outcome 3 > Flashcards

Learning Outcome 3 Flashcards

Know the key principles and practices involved in the storage and service of wine.

1
Q

Which of the following can be used to keep wine fresh for longer?

A

Vacuum system

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2
Q

T/F: Bottles of wine are best stored in direct sunlight?

A

False

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3
Q

What is the best serving temperature for sparkling wine?

A

Well chilled

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4
Q

When opening a bottle of champagne, what should be removed first?

A

Wire cage

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5
Q

When preparing glasses for serving, what should you do?

A

Check to make sure its clean with no residue

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6
Q

Which of the following would you recommend to someone asking for a white wine?

A

Riesling

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7
Q

Sweet food makes a dry wine taste?

A

More acidic and less fruity

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8
Q

Salt in food can make a wine taste?

A

Less acidic and less bitter

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9
Q

To successfully pair a dessert with a wine, the wine should be

A

Sweeter than the dessert

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10
Q

When recommending a wine to a customer it is best practice to:1) establish the customers wine preferences, 2) establish what food the customer is planning on eating 3) consider how the food may affect the wine 4) select the wine

A

1,2 and 3 only

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11
Q

A wine most suitable for recommending with acidic foods will have?

A

Equal or higher acidity than the food

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12
Q

At what temperature should a full-bodied red wine be served?

A

Room temperature - 16 to 18 degrees

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13
Q

Which of the following wines should be served chilled?

A

Cava

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14
Q

According to SAT which is the correct order to taste wine?

A

Look, smell, taste

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15
Q

Which of the following foods is high in umami?

A

Mushrooms

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16
Q

Basics of Food & Wine Pairing

A 
If food is sweet, wine seems...
More drying and bitter
More acidic
Less sweet and fruity
(Pairing sweet wine and sweet food is difficult - the sweetness in both will compound on itself and come across as unabalanced.)
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17
Q

If food has umami, then wine seems…

A

More drying and bitter
More acidic
Less sweet and fruity
(Parmesan Reggiano cheese will make a fruity, youthful Chianti taste more complex.)

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18
Q

If food is salty, wine seems…

A

Less drying and bitter
Less acidic
More fruity, more body
(A steak rubbed with salt will make a Cabernet Sauvignon taste smoother, fruitier and less tannic.)

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19
Q

If food is acidic, wine seems…

A

Less drying and bitter
Less acidic
More sweet and fruity

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20
Q

If food is richly flavored, wine seems…

A

Overwhelmed by the food flavors

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21
Q

If food is fatty or oily, wine seems…

A

Less acidic.

(A fatty piece of salmon will make a medium- to high-acid pinot noir taste less acidic, but more balanced when consumed together.)

22
Q

If food is hot (chilli), the wine will seem…

A

To increase the heat from the chilli, and the alcohol in the wine will seem more noticable

23
Q

Where can bitterness in wine comes from?

A

Tannins (naturally in the grape)
or
Oak (as part of the winemaking process)

24
Q

A good pairing for a Thai dish with lots of chilli heat might be…

A

Off-dry riesling.

(The sweetness in the wine will off-set the heat, and the natural acid in the wine will off-set the subtle fruit or veg flavors in the Thai dish.)

25
Q

How should wine be stored long-term?

A

Wine should be kept at a cool and constant temperature.
Generally, at least 50% humidity.
Extremes in heat and cold, as well as changes in temperature can damage the wine.

26
Q

T/F: Wine can be stored in direct sunlight or bright light.

A

False.

Wine should be stored away from strong sunshine and bright artificial light to avoid making the wine taste stale or old.

27
Q

How should wine under cork be stored?

A

If wine is sealed with a cork then it should be stored on its side to avoid the cork drying out.

28
Q

What temperature should white, sparkling, and rosé wines be served at?

A

Sweet: well chilled (6º-8º C / 43° - 46° F)
Sparkling: well chilled (6º-10º C / 43° - 50° F)
Light-, medium-bodied white and rosé: chilled (7º-10º C / 44° - 50° F)
Full-bodied white: lightly chilled (10º-13º C / 50° - 56° F)

29
Q

What temperature should red wines be served at?

A

Medium-, full-bodied: room temperature (15º-18º C / 59º-64º F)
Light-bodied: lightly chilled (13ºC / 55º F)

30
Q

T/F: You can heat wine by placing it close to a radiator.

A

False.

Attempting to heat wine quickly or otherwise can damage the flavors.

31
Q

What do all the best wine glasses have in common?

A

The best glassses have a bowl that narrows at the rim to allow the aromas of the wine to be concentrated inside the glass.

Glasses with openings larger than the bowl allow for too much air in the glass, thus making it a challenge to get an accurate impression of the aromas.

32
Q

How do you open a bottle of still wine?

A
  1. Remove the top of the capsule
  2. Clean the neck of the bottle with a cloth
  3. Center the corkscrew in the middle of the cork and screw into the cork
  4. Gently draw the cork out using the lever of the corkscrew
  5. Wipe around the inside and outside of the neck with a cloth
33
Q

How do you open a bottle of sparkling wine?

A
  1. Remove the foil and loosen the wire cage
  2. Keep your hand over the cork until it is safely out of the bottle
  3. Hold the bottle at an angle, holding the cork in one hand and the base of the bottle in the other
  4. Turn the bottle and release the cork gently

Try to avoid a loud POP! Rather, you should aim for a gentle release.

34
Q

What are the steps you should take to ensure the wine looks and tastes its best?

A
  • Check the appearance of the wine for haziness and any bits floating
  • Check the aroma for any faults (wet cardboard or vinegar)
35
Q

What are two methods for keeping a bottle of wine fresh for longer?

A
  1. Vacuum system - relies on a pump to remove air from inside the bottle
  2. Blanket system - pumps a gas into the bottle which pushes the air out (the gas is inert and does not harm the wine)
36
Q

What can excessive heat do to a bottle of wine?

A

Excessive heat will damage the gentle flavors in a wine and make it taste “off” or cooked.
(Flavors such as caramel or stewed tomato are common to wine that has been subjected to heat.)

37
Q

What can happen if a cork dries out while in a bottle?

A

Air can get in the bottle and potentially spoil the wine, making it taste stale.

38
Q

T/F: Wine sealed with a screw cap must be stored on its side.

A

False

(The screw cap creates an air-tight seal and the bottle can be stored in any position since the closure will not dry out.)

39
Q

What should a host do about their guest’s preferences in wine service temperature?

A

Respect those preferences and serve the wine at the guest’s temperature request, even if this may be counter to normal guidelines.

40
Q

What can help an ice bucket work more efficiently?

A

Filling it half-way with water

This allows the cold from the ice to get around the bottle better, and it is easier to place the bottle in the bucket.

41
Q

What is the most important thing to remember when opening a bottle of sparkling wine?

A

Controlling the cork

It can be a dangerous projectile otherwise.

42
Q

“Body” is a term used to describe the overall feel of a wine in your mouth.
If a wine is considered full-bodied, what two things is it typically high in?

A

Sugar

Alcohol

43
Q

What are the three main areas to note with the WSET Level 1 Systematic Approach to Tasting (SAT) wine?

A
  1. Appearance
  2. Nose
  3. Palate
44
Q

What are the SAT color descriptions for appearance?

A

White
Red
Rosé

45
Q

What is the SAT looking for in the category for nose?

A

Aroma characteristics (fruit, oak, other)

46
Q

What is the SAT looking for in the category of palate?

A 
Two things:
Notable structural characteristics (sweetness, acidity, tannin, alcohol, body)
Flavor characteristics (flavors of fruit, oak, other)
47
Q

How should you prepare for a tasting?

A
  • No distracting smells (like cooking or perfume)
  • A white surface to help assess the appearance of the wine
  • Your glass should have a wide bowl and narrow rim
  • You should have a clean palate
48
Q

Why is it important to be consistent in your approach to tasting wine?

A

Consistency gives you the ability to write accurate notes, which can be referred back to or communicated to others.

(The WSET SAT is designed to give you this organizational system.)

49
Q

What should be consumed at levels considered to be “low risk”, per government regulations?

A

Alcohol
(Alcohol can alter behavior and judgement, and all precautions should be taken when consuming alcohol, especially in the professional setting for tastings)

50
Q

T/F: Red wines are best stored in direct sunlight.

A

False

51
Q

T/F: Umami makes wines seem more sweet and fruity.

A

False

Wine Knowledge (3 decks)

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