Storage and service – short written answer questions
Storage
1. Cool + constant temperature, preferably between 10 and 15⁰C and constant humidity. For example, no
long-term storage in kitchen, due to the wide fluctuations in temperature.
2. Avoid extremes of cold and heat, which can cause damage.
3. Avoid extended periods of refrigeration, which can cause corks to harden and lose their elasticity, with the
result that the seal fails and air can attack the wine causing it to become stale. Sparkling wines lose their fizz.
4. Store wine that is sealed with a cork on its side to ensure the cork remains in contact with the wine. If the
cork dries out it can let in air, and the air will oxidise the wine. Wines that are sealed with a screw cap can be
stored standing up without any risk.
5. Keep wines away from strong light.
a. Natural sunshine or artificial light will heat the wine and it will become stale and old before its time
b. Artificial light can cause unpleasant flavours to develop in some wines
6. Keep wine away from vibrations, in order for it to lie undisturbed.
Serving temperatures
Style Example Temperature
Sweet wines Sauternes, Eiswein Well chilled (6-8°C)
Sparkling wines Champagne, Cava, Asti Well chilled (6-10°C)
Light or medium-bodied Muscadet, Pinot Grigio, New Zealand Sauvignon Chilled (7-10°C)
whites Blanc, Fino Sherry
Medium or full-bodied, White Burgundy, Fumé Blanc Lightly chilled (10-13°C)
oaked whites
Light-bodied reds Beaujolais, Valpolicella Lightly chilled (13°C)
Medium or full-bodied reds Red Bordeaux, Rioja, Australian Shiraz, Room temperature (15-18°C)
Châteauneuf-du-Pape, Barolo, Amarone della
Valpolicella, Vintage Port
1
,Warming up a red wine
• Why?
o Room temperature is often the recommended temperature for full-bodied red wine
o Due to air-conditioning, rooms can be too cold
o If reds are too cold, they will taste thin and harsh
• How?
o The gentlest way to warm them is to allow the bottle to warm up slowly or by holding the bowl of the
glass in your hands
o Do NOT warm on a radiator. Why? The sudden exposure to extreme heat can irretrievably damage
the wine
Red wines that gradually reach temperatures in excess of 18°C will appear to lose their freshness and the flavours will
become muddled; once they are cooled down they regain their balance
Keeping white, rosé and sparkling wines cold with ice buckets (can also use wine coolers)
• Ice bucket should be
o filled three-quarters full
o with equal quantities of ice and water, so that the bottle is fully surrounded by iced water
• Then, water can transfer the heat from the bottle to melt the ice
• Why water? Air acts as an insulator. A bottle in ice alone will chill very slowly until some of the ice has melted
• No over-chilling, which can mask the flavours
Glassware
Why? Each type of glass is designed to emphasise a particular wine’s characteristics. The use of the correct glass will
enhance the drinking experience.
Red wines Larger-sized glasses Allow air to come into contact with a large wine surface
and develop the aromas and flavours
White and rosé wines Medium-sized glasses The fresh, fruit characteristics are gathered and directed
towards the top of the glass
Sparkling wines Flute glasses The shape enhances the visual effect of the bubbles
Tulip-shaped flutes / white Permit a slightly larger surface area for the liquid,
wine glasses enhancing the aromas of the wine
Fortified wines Small glasses High alcohol content; glass should be large enough to
allow swirling and nosing
Cleaning glassware
• Why?
o Even the slightest taint can ruin the flavour of the wine
o Detergent or salt residue remains in the glass from a dishwasher can (1) give strange flavours to
wines; (2) make a sparkling wine lose its sparkle more quickly
• How? To make sure the glasses are clean and free of finger marks and dust, one should polish glasses
before each use with a linen cloth. A linen cloth will not leave small pieces of fluff in the glass.
2
, Opening and decanting
How to open a bottle of still wine
1. Remove the top of the capsule, by cutting around it below the lip of the bottle, with a capsule remover or knife
2. Wipe the neck of the bottle, with a clean cloth
3. Draw the cork, as gently and cleanly as possible, using a corkscrew
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
How to decant wine with heavy deposit
1. Remove the bottle horizontally from its rack.
2. Place it in a decanting basket. Alternatively, hold the bottle carefully, making sure not to agitate the deposit.
3. Remove, very gently, the top of the capsule.
4. Clean the shoulder and neck of the bottle.
5. Remove, very gently, the cork.
6. Remove the bottle from the basket, but be careful not to disturb the deposit. Hold the bottle in front of a light
and pour the wine carefully into the decanter.
7. Stop pouring when the deposit can be seen near the neck.
How to open a bottle of sparkling wine
1. Chill the wine to the correct temperature to reduce the pressure in the bottle.
2. Remove the foil and loosen the wire cage.
3. Hold the cork securely in place from the moment the wire cage is loosened.
4. Tilt the bottle at an angle of about 30 degrees. Grip the cork. Grip the base of the bottle with the other hand.
5. Turn the bottle, not the cork.
6. Hold the cork steady, resisting its tendency to fly out. Ease the cork slowly out of the bottle. The gas pressure
should be released with a quiet “phut”, not an explosion and flying cork.
Why dangerous? Possible for the cork to spring violently from the bottle and injure someone.
Preserving wine
Methods that can be used to extend the life of a partially full bottle of wine
• Vacuum systems: a pump sucks most of the air out of the bottle, and the bottle is sealed. This removes the
oxygen, which will cause the wine to oxidise. Therefore, the wine lasts longer. Unsuitable for sparkling wines
(which will lose their bubbles).
• Inert gas systems: using inert gases (such as nitrogen or argon, which do not react with the wine) to avoid the
wine coming into contact with oxygen.
TCA (tainted cork) Damp cardboard
Reduction Rotten eggs / boiled cabbage, boiled onions or blocked drains
Sulfur dioxide Extinguished matches
Oxidation Toffee, honey, caramel or coffee
Volatile acidity Vinegar, nail polish remover
Brettanomyces (yeast) Plastic or animal aromas reminiscent of sticking plasters, hot vinyl, smoked meat,
leather or sweaty horses
Out of condition Lost vibrancy and freshness, taste dull and stale, because they are too old or have
been stored in bad conditions
3
Storage
1. Cool + constant temperature, preferably between 10 and 15⁰C and constant humidity. For example, no
long-term storage in kitchen, due to the wide fluctuations in temperature.
2. Avoid extremes of cold and heat, which can cause damage.
3. Avoid extended periods of refrigeration, which can cause corks to harden and lose their elasticity, with the
result that the seal fails and air can attack the wine causing it to become stale. Sparkling wines lose their fizz.
4. Store wine that is sealed with a cork on its side to ensure the cork remains in contact with the wine. If the
cork dries out it can let in air, and the air will oxidise the wine. Wines that are sealed with a screw cap can be
stored standing up without any risk.
5. Keep wines away from strong light.
a. Natural sunshine or artificial light will heat the wine and it will become stale and old before its time
b. Artificial light can cause unpleasant flavours to develop in some wines
6. Keep wine away from vibrations, in order for it to lie undisturbed.
Serving temperatures
Style Example Temperature
Sweet wines Sauternes, Eiswein Well chilled (6-8°C)
Sparkling wines Champagne, Cava, Asti Well chilled (6-10°C)
Light or medium-bodied Muscadet, Pinot Grigio, New Zealand Sauvignon Chilled (7-10°C)
whites Blanc, Fino Sherry
Medium or full-bodied, White Burgundy, Fumé Blanc Lightly chilled (10-13°C)
oaked whites
Light-bodied reds Beaujolais, Valpolicella Lightly chilled (13°C)
Medium or full-bodied reds Red Bordeaux, Rioja, Australian Shiraz, Room temperature (15-18°C)
Châteauneuf-du-Pape, Barolo, Amarone della
Valpolicella, Vintage Port
1
,Warming up a red wine
• Why?
o Room temperature is often the recommended temperature for full-bodied red wine
o Due to air-conditioning, rooms can be too cold
o If reds are too cold, they will taste thin and harsh
• How?
o The gentlest way to warm them is to allow the bottle to warm up slowly or by holding the bowl of the
glass in your hands
o Do NOT warm on a radiator. Why? The sudden exposure to extreme heat can irretrievably damage
the wine
Red wines that gradually reach temperatures in excess of 18°C will appear to lose their freshness and the flavours will
become muddled; once they are cooled down they regain their balance
Keeping white, rosé and sparkling wines cold with ice buckets (can also use wine coolers)
• Ice bucket should be
o filled three-quarters full
o with equal quantities of ice and water, so that the bottle is fully surrounded by iced water
• Then, water can transfer the heat from the bottle to melt the ice
• Why water? Air acts as an insulator. A bottle in ice alone will chill very slowly until some of the ice has melted
• No over-chilling, which can mask the flavours
Glassware
Why? Each type of glass is designed to emphasise a particular wine’s characteristics. The use of the correct glass will
enhance the drinking experience.
Red wines Larger-sized glasses Allow air to come into contact with a large wine surface
and develop the aromas and flavours
White and rosé wines Medium-sized glasses The fresh, fruit characteristics are gathered and directed
towards the top of the glass
Sparkling wines Flute glasses The shape enhances the visual effect of the bubbles
Tulip-shaped flutes / white Permit a slightly larger surface area for the liquid,
wine glasses enhancing the aromas of the wine
Fortified wines Small glasses High alcohol content; glass should be large enough to
allow swirling and nosing
Cleaning glassware
• Why?
o Even the slightest taint can ruin the flavour of the wine
o Detergent or salt residue remains in the glass from a dishwasher can (1) give strange flavours to
wines; (2) make a sparkling wine lose its sparkle more quickly
• How? To make sure the glasses are clean and free of finger marks and dust, one should polish glasses
before each use with a linen cloth. A linen cloth will not leave small pieces of fluff in the glass.
2
, Opening and decanting
How to open a bottle of still wine
1. Remove the top of the capsule, by cutting around it below the lip of the bottle, with a capsule remover or knife
2. Wipe the neck of the bottle, with a clean cloth
3. Draw the cork, as gently and cleanly as possible, using a corkscrew
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
How to decant wine with heavy deposit
1. Remove the bottle horizontally from its rack.
2. Place it in a decanting basket. Alternatively, hold the bottle carefully, making sure not to agitate the deposit.
3. Remove, very gently, the top of the capsule.
4. Clean the shoulder and neck of the bottle.
5. Remove, very gently, the cork.
6. Remove the bottle from the basket, but be careful not to disturb the deposit. Hold the bottle in front of a light
and pour the wine carefully into the decanter.
7. Stop pouring when the deposit can be seen near the neck.
How to open a bottle of sparkling wine
1. Chill the wine to the correct temperature to reduce the pressure in the bottle.
2. Remove the foil and loosen the wire cage.
3. Hold the cork securely in place from the moment the wire cage is loosened.
4. Tilt the bottle at an angle of about 30 degrees. Grip the cork. Grip the base of the bottle with the other hand.
5. Turn the bottle, not the cork.
6. Hold the cork steady, resisting its tendency to fly out. Ease the cork slowly out of the bottle. The gas pressure
should be released with a quiet “phut”, not an explosion and flying cork.
Why dangerous? Possible for the cork to spring violently from the bottle and injure someone.
Preserving wine
Methods that can be used to extend the life of a partially full bottle of wine
• Vacuum systems: a pump sucks most of the air out of the bottle, and the bottle is sealed. This removes the
oxygen, which will cause the wine to oxidise. Therefore, the wine lasts longer. Unsuitable for sparkling wines
(which will lose their bubbles).
• Inert gas systems: using inert gases (such as nitrogen or argon, which do not react with the wine) to avoid the
wine coming into contact with oxygen.
TCA (tainted cork) Damp cardboard
Reduction Rotten eggs / boiled cabbage, boiled onions or blocked drains
Sulfur dioxide Extinguished matches
Oxidation Toffee, honey, caramel or coffee
Volatile acidity Vinegar, nail polish remover
Brettanomyces (yeast) Plastic or animal aromas reminiscent of sticking plasters, hot vinyl, smoked meat,
leather or sweaty horses
Out of condition Lost vibrancy and freshness, taste dull and stale, because they are too old or have
been stored in bad conditions
3
