Wine & Beverage Service Flashcards

What is the ideal serving temperature range for a full-bodied red wine like Cabernet Sauvignon?

Answer: 60–65°F (15–18°C)

Full-bodied reds like Cabernet Sauvignon are best served at 60–65°F to balance tannins, fruit, and aroma.

Which process removes sediment from aged red wine by slowly pouring it into a decanter while leaving the sediment in the bottle?

Answer: Decanting

Decanting separates wine from sediment and can also aerate younger wines to open up their aromatics.

In a classic wine service sequence, at which point should a sommelier present the bottle label to the guest?

Answer: Before opening, with the label facing the guest who ordered

Presenting the label before opening confirms the correct wine and vintage to the ordering guest.

Which type of glassware is recommended for serving sparkling wines to best preserve carbonation and showcase bubbles?

Answer: Flute

The narrow flute minimizes surface area, slowing CO2 release and directing bubbles upward for visual effect.

What does the term 'corked' (TCA taint) mean when describing a wine fault?

Answer: A musty, wet cardboard aroma caused by 2,4,6-trichloroanisole contamination

TCA (2,4,6-trichloroanisole) is a chemical compound that gives affected wine a musty, damp cardboard smell that masks fruit aromas.

Which flavor compound is primarily responsible for the buttery characteristic found in some Chardonnays?

Answer: Diacetyl

Diacetyl is produced during malolactic fermentation when malic acid converts to lactic acid, creating a creamy, buttery mouthfeel.

When pairing wine with food, which principle suggests that a dish's dominant flavor should be matched with a complementary wine characteristic?

Answer: Congruent pairing

Congruent pairing matches similar flavor elements (e.g., rich dish with rich wine) to create harmony on the palate.