CCS Wine & Beverage Service 2 — Questions and Answers
Question 1: What is the ideal serving temperature range for a full-bodied red wine like Cabernet Sauvignon?
- 60–65°F (15–18°C) (Correct answer)
- 45–50°F (7–10°C)
- 55–58°F (13–14°C)
- 68–72°F (20–22°C)
Correct 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.
Question 2: Which process removes sediment from aged red wine by slowly pouring it into a decanter while leaving the sediment in the bottle?
- Decanting (Correct answer)
- Racking
- Fining
- Riddling
Correct answer: Decanting
Decanting separates wine from sediment and can also aerate younger wines to open up their aromatics.
Question 3: In a classic wine service sequence, at which point should a sommelier present the bottle label to the guest?
- Before opening, with the label facing the guest who ordered (Correct answer)
- After pouring the first glass
- After opening and before pouring
- Only upon guest request
Correct 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.
Question 4: Which type of glassware is recommended for serving sparkling wines to best preserve carbonation and showcase bubbles?
- Flute (Correct answer)
- Coupe
- Burgundy glass
- Bordeaux glass
Correct answer: Flute
The narrow flute minimizes surface area, slowing CO2 release and directing bubbles upward for visual effect.
Question 5: What does the term 'corked' (TCA taint) mean when describing a wine fault?
- A musty, wet cardboard aroma caused by 2,4,6-trichloroanisole contamination (Correct answer)
- Broken cork fragments floating in the wine
- Excessive tannin from oak barrel aging
- Wine that has been stored upright too long
Correct 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.
Question 6: Which flavor compound is primarily responsible for the buttery characteristic found in some Chardonnays?
- Diacetyl (Correct answer)
- Linalool
- Geraniol
- Ethyl acetate
Correct answer: Diacetyl
Diacetyl is produced during malolactic fermentation when malic acid converts to lactic acid, creating a creamy, buttery mouthfeel.
Question 7: When pairing wine with food, which principle suggests that a dish's dominant flavor should be matched with a complementary wine characteristic?
- Congruent pairing (Correct answer)
- Contrasting pairing
- Regional pairing
- Varietal pairing
Correct answer: Congruent pairing
Congruent pairing matches similar flavor elements (e.g., rich dish with rich wine) to create harmony on the palate.
CCS Wine & Beverage Service 2
What is the ideal serving temperature range for a full-bodied red wine like Cabernet Sauvignon?