Storage and Service of Wine

Question 1

If the cork dries out it can let in air, and the air will oxidise the wine. What can we do to ensure the cork remains in contact with the wine?

Answer 1

Store wine that is sealed with a cork on its side.

Question 2

For long-term storage, temperature for all wines should be cool and constant, preferably between 10℃ and 15℃. Why?

Answer 2

As extremes of cold and heat can cause damage.

Question 3

Service temperature
Medium/full-bodied, oaked white wines
White Burgundy, Fume Blanc

Answer 3

Lightly chilled

10-13℃

Question 4

Service temperature
Light/medium-bodied white wines
Muscadet, Pinot Grigio, New Zealand Sauvignon Blanc, Fino Sherry

Answer 4

Chilled 7-10℃

Question 5

Service temperature
Sweet wines
Sauternes, Eiswein

Answer 5

Well chilled6-8℃

Question 6

Service temperature
Sparkling wines
Champagne, Cava, Asti

Answer 6

Well chilled 6-10℃

Question 7

Service temperature
Light-bodied red wines
Beaujolais, Valpolicella

Answer 7

Lightly chilled13℃

Question 8

Service temperature
Medium/full-bodied red wines
Red Bordeaux, Rioja, Australian Shiraz, Chateuneuf-du-Pape, Barolo, Amarone della Valpolicella, Vintage Port

Answer 8

Room temperature

15-18℃

Question 9

Decanting Wine
• First remove the bottle ____1_____ from its rack and place in a decanting basket if available. Alternatively, hold the bottle carefully, making sure the deposit is not _____2______.
• very gently remove ______3______ and clean the shoulder and neck of the bottle. Very gently remove ____4___.
• Remove the bottle from the basket, being careful not to ____5___ the deposit. Holding the bottle ______6_______, pour the wine carefully into the decanter until the deposit can be seen ____7____. At this point stop pouring.

Answer 9

1= horizontally
2= agitated
3= the top of the capsule
4= the cork
5= disturb
6= in front of light
7= near the neck

Question 10

Red wines are best served in ________1_______ glasses. This will allow __________2________ and develop the ________ and _________.

Answer 10

1= larger-sized
2= air to come into contact with a large wine surface
aromas, flavours