CCS Wine & Beverage Service 2

Question 1

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

Accepted Answer

60–65°F (15–18°C)

Answer

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?

Accepted Answer

Decanting

Answer

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?

Accepted Answer

Before opening, with the label facing the guest who ordered

Answer

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?

Accepted Answer

Flute

Answer

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?

Accepted Answer

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

Answer

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

(CCS) Certified Culinary Scientist Practice Test