Agenda

Section 1: Wine and the Consumer

1. The Systematic Approach to Tasting Wine

2. Wine with Food
3. Storage and Service of Wine

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 Storage of Wine Page 15
1. Store the wines at cool and constant temperature, perfectly between 10~15°C.
2. Do not store the wine in fridge for a extended period. It causes cork to lose the elasticity (flexibility) and make
wine become stale (不新鮮).
3. Store the wine which is sealed with a cork on its side to ensure the cork remains contact with the wine.
4. Keep the wine away from strong lights (natural sunlight or artificial light).
5. Keep the wine away from vibrations.

原文為:
1. 存放溫度: store all wines at cool and constant temperature for long-term storage, , preferably between 10°C
and 15°C, as extremes of cold and heat can cause damage
2. 存放濕度: One of the worst places for long-term storage is in a kitchen, due to the wide fluctuations in
temperature. Extended periods of refrigeration can cause corks to harden and lose their elasticity (彈性), with
the result that the seal fails and air can attack the wine causing it to become stale (不新鮮). Sparkling wines
lose their fizz.
3. 存放姿勢: 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 oxidize the wine. Wines that are sealed with a screw cap
can be stored standing up without any risk.
4. 避開光照: Keep wines away from strong light. Natural sunshine or artificial light will heat the wine and it will
become stale (老的,不新鮮的) and old before its time. Artificial light can cause unpleasant flavours to
develop in some wines.
5. 避開震動: Keep wine away from vibrations, in order for it to lie undisturbed.

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 Service Temperatures Page 15
• recommended service temperatures:
wine style wine examples service temperature
1 sweet wines Sauternes, Eiswein Well chilled 6-8°C
2 sparkling wines Champagne, Cava, Asti Well chilled 6-10°C
3 white wines (light/medium-bodied) Muscadet, Pinot Grigio, New Zealand Sauvignon Blanc, Fino Sherry Chilled 7-10°C
4 white wines (medium/full-bodied, oaked) White Burgundy, Fume Blanc Lightly chilled 10-13°C
5 red wines (light-bodied) Beaujolais, Valpolicella Lightly chilled 13°C
Red Bordeaux, Rioja, Australian Shiraz, Chateauneuf-du-Pape, Room temperature 15-18°C
6 red wines (medium/full-bodied)
Barolo, Amarone della Valpolicella, Vintage Port

• white, rose and sparkling wines :

 Ice buckets (冰桶) or wine coolers (冷酒器) are often used to keep white, rose and sparkling wines cold.
 An ice bucket should be filled three-quarters full with equal quantities of ice and water so that the bottle is fully
surrounded by iced water.
 The water is then able to transfer the heat from the bottle to melt the ice.
 Air acts as an insulator and a bottle in ice alone will chill very slowly until some of the ice has melted.
 It should be noted that over-chilling can mask the flavours in white, rose and sparkling wines.

• red wines:
 If reds are too cold, they will taste thin and harsh.
 If reds gradually reach temperatures in excess of 18°C, they will lose their freshness and the flavours will become
muddled (混雜的).
 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.
 Do not warm reds on a radiator (加熱器), as the sudden exposure to extreme heat can irretrievably (不可挽回的) damage
the wine.

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 Glassware Page 16
• An enormous range of glass shapes and sizes is used for the service of wine, each designed to emphasise a
particular wine's characteristics.

• The use of the correct glass will enhance the drinking experience:
wine style glasses comments
This will allow air to come into contact with a large wine surface and
1 Red wines larger-sized glasses
develop the aromas and flavours.
the fresh, fruit characteristics are gathered and directed towards the top
2 White and rose wines medium-sized glasses
of the glass.
This shape enhances the effect of the bubbles (and thus the wine's
aroma), allowing them to travel through a larger volume of the wine
3 Sparkling wines flute glasses before bursting at the top of the glass.
For this reason the old-style, saucer-shaped glasses are inappropriate, as
the bubbles are very quickly lost.
because of their high alcohol content. However, glass should be large
4 Fortified wines small glasses
enough to allow swirling and nosing.

• Clean glassware is of the utmost importance, as even the slightest taint can ruin the flavour of the wine.
• This can also apply to 'clean' glasses from a dishwasher; it is worth checking the glasses to make sure no
detergent (清潔劑) or salt residue remains in the glass as this can give strange flavours to wines.
• In the case of sparkling wine, it will make it lose its sparkle more quickly. The best way to prepare glasses is to
polish them before each use. This will make sure the glasses are clean and free of finger marks and dust.
• The best cloth to use is a linen (亞麻布[`lɪnən]) one as this will not leave small pieces of fluff (絨毛) in the glass.

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 Wine Service (1/2) Page 16
• Opening a Bottle of Still Wine
1. Remove the top of the capsule (酒帽) , by cutting around it below the lip of the bottle. This can be done with a capsule
remover or knife.
2. wipe the neck of the bottle with a clean cloth.
3. draw (remove) the cork as gently and cleanly as possible using your selected 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.

• Decanting Wine
 Wines with a heavy deposit need to be decanted. This deposit is quite natural and is formed during the ageing process of
many good red wines.
 Some young wines benefit from the aeration (通氣) that occurs by being decanted, although this can be done as easily by
swirling the wine in a glass.
 Note that 'airing' a wine by opening a bottle some time before service does no good at all.
 Too little of the wine is in contact with the air for it to have any effect.
 Decanting steps: (從mock test而來. 原7點只要寫出5點就會有滿分5分.)
與 1. Remove horizontally from its rack (從酒架上水平的移出酒瓶)
開 2. Place in decanting basket or hold to make sure deposit is not agitated (disturbed)
新 3. Remove top of capsule (酒帽)
酒 4. Clean the shoulder and neck of bottle
不 5. Gently remove cork
同 6. (自加) give the neck of the bottle a final clean inside and out
之 7. Hold bottle in front of light and pour wine into decanter
處 8. Stop pouring when deposit (sediment) can be seen near the neck
9. (自加) Pour a sample into a glass to check the wine’s condition
demo: https://www.youtube.com/watch?v=IPQmmACnIzY

Decant有兩種用意:
1. 年輕的酒, 用表面面積大的decanter, 讓它與氧氣接觸. (年輕酒沒有渣，就不需要燈光了).
2. 老酒, 用表面積小的decanter, 除渣. (倒到decanter後就立即倒給客人了.) 5
 Wine Service (2/2) Page 17
• Opening a Bottle of Sparkling Wine
1. 冰鎮: chilling to the correct temperature helps to reduce the pressure in the bottle.
2. 開瓶: remove the foil (金屬箔) and loosen the wire cage.
3. 握瓶塞: the cork must be held securely in place from the moment the wire cage is loosened.
4. 握瓶底: lean/tilt ([tɪlt] 使傾斜) the bottle at an angle of about 30°, holding/gripping (握) the cork, and
use the other hand to hold/grip the base of the bottle.
5. 轉瓶身: turn the bottle, not the cork.
6. 瓶塞推出: hold the cork steady, resisting its tendency to fly out, and ease it slowly out of the bottle.
7. 嘶一聲: the gas pressure should be released with a quiet ‘phut’ ([fʌt] 啪的一聲), not an explosion and
flying cork.

• Order Wine (75cL bottle) (the best amount for testing is 50ml.)
 6 x 125mL glasses 모모모모모모
 4 x 175 mL glasses 모모모모
 3 x 250 mL glasses 모모모

• Methods used to preserve wine

 If a wine is not consumed as soon as it is opened it will lose its aromatic intensity in a matter of days and
after that it will oxidise and develop vinegar aromas.
1. Replace the closure (瓶塞) (重新封口) and store the wine in a fridge. (the simplest way to extend a
wine‘s life.) This will only extend the life of the wine by a few days.
2. Vacuum systems (真空系統): the oxygen is removed from the bottle and the bottle is sealed. These
are unsuitable for sparkling wines (which will lose their bubbles).
3. Blanket systems (覆蓋系統): blanketing the wine with a gas heavier than oxygen to form a protective
layer between the wine and air.