C3 - Storage And Service Of Wine Flashcards Preview

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Flashcards in C3 - Storage And Service Of Wine Deck (36)
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1

What is the ideal long-term storage temperature for wines?

10 - 15C

2

Where is one of the worst places in a house to store wine? Why?

Kitchen; wide fluctuations in temperature

3

What are the two biggest risks with long term refrigeration of wines?

The cork may harden and lose its elasticity, resulting in the wine prematurely oxidising
Sparkling wine may lose its fizz

4

What are the four general points to observe when storing wine?

Store between 10-15C
Store cork-sealed wine on its side
Keep wines away from strong light
Keep wine away from vibrations

5

Why should cork-sealed wine be stored on its side?

To keep the cork in contact with the wine; this stops the cork drying out and the wine consequently oxidising

6

What effect can strong light have on a wine?

It can heat the wine, causing it to become stale and old before its time
Artificial light can cause unpleasant flavours to develop in wine

7

How may reds taste if they are too cold? How can this be remedied?

Thin and harsh
By warming them up slowly

8

Why must reds not be warmed by any sudden exposure to heat?

It may irretrievably damage the wine

9

What may happen to a red wine at above 18C?

It will appear to lose its freshness and flavours will become muddled

10

How should an ice-bucket be filled?

3 quarters full with equal quantities of water and ice

11

Why is cooling more effective with the presence of water?

Air acts as an insulator - heat is more easily transferred via water to melt the ice

12

What can over-chilling do to a white wine/ rosé?

Mask the flavours

13

What is the ideal serving temperature for a medium/full bodied, oaked white wine?

Lightly chilled: 10-13C

14

What is the ideal serving temperature for light/medium bodied white wines?

Chilled: 7-10C

15

What is the ideal serving temperature for sweet wines?

Well chilled: 6-8C

16

What is the ideal serving temperature for sparkling wines?

Well chilled: 6-10C

17

What is the ideal serving temperature for light-bodied reds?

Lightly chilled: 13C

18

What is the ideal serving temperature for medium/full-bodied red wines?

Room temperature: 15-18C

19

What kind of glass should a red wine be served in? Why?

Larger sized
It allows air to come into contact with a large wine surface and develop the aromas and flavours

20

What kind of glass should a white or rosé wine be served in? Why?

A medium sized glass
Fresh fruit aromas can be gathered and directed towards the top of the glass

21

What kind of glass should sparkling wines be served in? Why?

Flute glasses
The shape enhances the effect of the wine's bubbles and therefore the wine's aroma, by allowing them to travel through a larger volume of wine before reaching the surface

22

What kind of glass should fortified wines be served in? Why?

Small glasses
The high alcohol content isn't concentrated as much in a smaller glass

23

Why should a fortified wine glass not be too small?

It should allow room for swirling and nosing

24

Why is clean glassware so important?

The slightest flavour taint can ruin the flavour of a wine

25

Why should you check for residue/crystals after dishwasher cleaning?

Sparkling wine may lose its sparkle more quickly

26

What is the best way to prepare glasses before use? What will this do?

Polish them before each use with a linen cloth
It will ensure they are clean and free of finger marks and dust, it will also remove any residue without leaving small pieces of fluff in the glass

27

Describe the order of opening a bottle of still wine

Remove the top of the capsule by cutting below the lip of the bottle
Wipe the neck of the bottle with a clean cloth
Draw the cork as gently and cleanly as possible
Give the neck of the bottle a final clean inside and out
Pour a sample to check condition

28

Which wines need to be decanted?

Wines with a heavy deposit
Some young wines

29

Describe the process of decanting a wine

Remove the bottle horizontally from the rack and place in a decanting basket/hold carefully, making sure not to agitate the deposit
Gently remove the top of the capsule and clean the shoulder and neck, then very gently remove the cork
Carefully remove the bottle from the basket (where applicable) and holding the bottle in front of a light, pour the wine carefully into a decanter until the deposit can be seen near the neck. Stop pouring at this point

30

How is the pressure in a bottle of sparkling wine reduced?

By chilling it to the correct temperature