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Tasting and Service Prep > Service > Flashcards

Service Flashcards

1
Q

What temperature should Light-Bodied Whites be served?

A

45-50

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2
Q

What temperature should Full-Bodied Whites be served?

A

50-55

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3
Q

What temperature should Sweet Whites be served?

A

43-47

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4
Q

What tempreature should Rose be served?

A

50-55

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5
Q

What temperature should Light-Bodied red be served?

A

50-55

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6
Q

What temperature should Medium-Bodied Red be served?

A

55-58

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7
Q

What temperature should Full-Bodied Red be served?

A

59-64

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8
Q

What temperature should Tawny Port be served?

A

54-61

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9
Q

What temperature should Ruby/Vintage Port be served?

A

64-68

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10
Q

What temperature should Fino Sherry be served?

A

43-47

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11
Q

What temperature should Amontillado/Oloroso be served?

A

55

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12
Q

What temperature should Pedrox Ximinez sherry be served?

A

55-58

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13
Q

What temperature should sweet sherry be swerved?

A

43-47

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14
Q

What temperature should dry Madiera be served?

A

48-52

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15
Q

What temperature should sweet and Fresquiera Madeira be served?

A

64-68

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16
Q

What temperature should Sweet Muscat vin du natural be served?

A

43-47

17
Q

What temperature should Vin Santo be served?

A

54-61

18
Q

What temperature should sparkling red be served?

A

50

19
Q

What temperature should sparkling white be served?

A

45-50

20
Q

What temperature should vintage Champagne be served?

A

50

21
Q

Where does a wine glass get placed on the table relative to the guests silverwear?

A

Right of the knife setting

22
Q

Where are the coasters for cork and wine placed on the table?

A

Right of the host

23
Q

Where does should the ice bucket be placed and what should accompany it?

A

To right of the host, within arms reach with a clean neatly folded serviette drapped over the back

24
Q

How should a bottle be held when presenting to the host?

A

framed by a clean and folded serviette, with the label facing outward

25
Q

What methods are allowed for opening a bottle of wine for a table?

A

In the air, tableside
Side station - provided the wine and label remain in view of the host
Gueridon, tableside
In an ice bucket for still white wine service

26
Q

Once the bottle is presented, list the steps of opening the bottle of wine (not decanting)

A
  1. Remove the foil - carefully
  2. Place foil in your pocket
  3. Wipe the cork with serviette 1
  4. Insert corkscrew, careful not to penetrate through the other end of the cork
  5. Remove cork from corkscrew
  6. Wipe Cork
  7. Present cork on coaster to host
  8. Wipe the lip of the bottle with serviette 1
  9. Pour taste for host (approx 1 oz) and wipe bottle with serviette 2
  10. Once approved, pour in a clockwise manor for all guests ending with the host
  11. If white or sparkling wine, ask the guest if they would prefer the bottle on the table or in the ice bucket
  12. Ask if the host would prefer to keep the cork, removing it if not needed (keep cork in your pocket just incase they ask for it again at the end o their experience)
27
Q

List the steps of opening the bottle of wine with a decanter

A

Bring your LINED gueridon to the table with….
- serviettes 3
- Decanter
- Lighter and candle
- basket with wine in the basket
- cork tray 3
- Cheesecloth

  1. Present the wine to host IN the basket and return to the gueridon
  2. Light a candle
  3. Remove the foil - carefully
  4. Place foil in your pocket
  5. Wipe the cork with serviette 1
  6. Insert corkscrew, careful not to penetrate through the other end of the cork
  7. Remove cork from corkscrew
  8. Wipe Cork
  9. Present cork on coaster to the right host
  10. Wipe the lip of the bottle with serviette 1
  11. Remove wine from the basket and pour over a candle through cheesecloth in the decanter
  12. Clean and present the bottle on a coaster to the right of the host
  13. Pour taste for host (approx 1 oz) and wipe bottle with serviette 2
  14. Once approved, pour in a clockwise manor for all guests ending with the host
  15. Ask if the host would prefer to keep the cork, removing it if not needed (keep cork in your pocket just incase they ask for it again at the end o their experience)
  16. Roll the gueridon away waiting to extinguish the candle (with the blade of your corkscrew) when you are a safe distance
28
Q

What should be repeated to the host when confirming the bottle they ordered?

A
  1. producer
  2. exact bottling (could be appellationed or variety depending on the wine
  3. vintage
29
Q

When presenting sparkling wine, what are the options for bringing the wine to the table?

A
  1. Carried in your arm, framed by a clean folded serviette
  2. In the icebucket
30
Q

How many pours are allowed for each glass when serving sparkling wine into flutes?

A

2

31
Q

What options are available for pouring spirits or cordials tableside?

A
  1. Pouring on the Gueridon using measurements. Placing glasswear on a tray and serving in the same order as wine
  2. Free-pouring on the table
32
Q

When double decanting an older bottle or a bottle with sediment, how must the bottle be prepared before returning the wine to it?

A

Rinsed with cool distilled water

33
Q

Is decanting a Madeira necessary?

A

No because it has been bottled more recently and should have accumulated much sediment

Tasting and Service Prep (10 decks)

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