3.

STORAGE & SERVICE OF WINE

WINE STORAGE CONDITIONS DESCRIBE EXPLAIN

1.For long term storage the One of the worst places for long term
temperature for all wine should be storage is in a kitchen, due to a wide
constant , between 10C and 15C. fluctuation in temperature.

2.Store wine that is sealed with a cork If the cork dries out it can let in air,
on its side to ensure the cork remains and the air will oxidize the wine.
in contact with the wine. Wines that are sealed with a screw
cup can be stored standing up
without any risk

3.Keep away from strong light. Natural sunshine or artificial light will
heat the wine and it will become stale
and old before its time.

4.Keep away from vibrations, in order

for it to lie undisturbed.
 STYLE OF WINE EXAMPLE OF WINE SERVICE EXPLAIN
TEMPERATURE
MEDIUM/FULL BODY White Burgundy, Fume Blanc Lightly chilled 10 - 13C
OAKED WHITE WINES

LIGHT/MEDIUM BODY Muscadet, Pinot Grigio, New Chilled 7-10C Ice buckets are often used to keep
WHITE WINES Zealand Sauvignon Blanc, Fino white, rose and sparkling wines cold.
Sherry An ice bucket should be filled
three-quarters full with ice and water
so that water will be fully surrounded
SWEET WINES Sauternes, Eiswein Well chilled 6-8C by iced water. The water is then able
to transfer the heat from the bottle to
melt the ice.
It should be noted that over-chilling
can mask the flavours in white, rose
SPARKLING WINES Champagne, CXava, Asti Well chilled 6-10C and sparkling wines.

LIGHT BODY RED WINES Beaujolais, Valpolicella Lightly chilled 13C

MEDIUM/FULL BODY Red Bordeaux, Rioja, Australian
RED WINES Sriraz, Châteauneuf-du-Pape,
Barolo, Amarone della
Valpolicella, Vintage Port
Room temperature Room temperature is the
15-18C recommended temperature for full
bodied red wines. Red wines that
gradually reach temperatures in
excess of 18C will appear to lose their
freshness and the flavours will
become muddled.

TYPE OF GLASS DESCRIBE EXPLAIN

WHITE & ROSE WINES They required medium sized glasses

so that the fresh, fruit characteristics
are gathered and directed towards
the top of the glass.
RED WINES They are best served in large sized
glasses. This will allow air to come
into contact with a large wine surface
and develop the aromas and flavours.

SPARKLING WINES They are most often served in flute

glasses. This shape of glasses
enhances the visual effect of the
bubbles.

FORTIFIED WINES They are typically served in small

glasses because of their high alcohol
content.

STEPS TO OPEN A 1.Remove the top 2.Wipe the neck 3.Draw the cork 4.Give the neck 5.Pour a sample
BOTTLE OF WINE of the capsule, by of the bottle with as gently and of the bottle a of the bottle into
cutting around a clean cloth cleanly as final clean inside a glass to check
the lip of the possible using and out. the wine’s
bottle your selected condition.
corkscrew.

DECANTING 1.First remove 2.Very gently 3. Remove the bottle from the basket, being careful not
WINE STEPS the bottle remove the top to disturb the deposit. Holding the bottle in front of a
horizontally from of the capsule light, pour the wine carefully into a decanter until the
its rack and place and clean the deposit can be seen near the neck. ASt this point stop
in a decanting shoulder and pouring.
basket if neck of the
available. bottle. Very
gently remove
the cork.

STEPS TO OPEN 1.Remove the 2.The cork 3.Tilt the 4.Turn the 5.Hold the 6.The gas
A BOTTLE OF foil and loosen must be held bottle at an bottle, not the cork steady, pressure
SPARKLING the wire cage securely in angle of 30”, cork. resisting its should be
WINE place from the gripping the tendency to released with
moment the cork and use fly out. a quiet ‘phut’,
wire cage is the other not an
loosen hand to grip explosion or
the base of flying cork
the boittle.
WINE MEASURE HOW MANY GLASSES
125 ML 6 glasses
150 ML 5 glasses
175 ML 4 glasses
250 ML 3 glasses

PRESERVING 1.VACUUM SYSTEMS 2. iNNERT GAS SYSTEMS

WINE METHODS
These are systems where the
oxygen is removed from the
bottle and the bottle is then
sealed. These are unsuitable for
sparkling wines, they lose their
bubbles.
These systems make use of
gasses such as nitrogen or
argon, termed ‘inert' because
they don't interact with the
wine. The basic principle is to
use such gases to avoid the
wine coming into contact
with oxygen.