Wine & Beverage Service Flashcards

A guest orders a bottle of Champagne for the table. At what temperature should it ideally be served?

Answer: 45–50°F (7–10°C)

Champagne and sparkling wines are best served chilled between 45–50°F to preserve bubbles and aromatics.

Which glass shape is most appropriate for serving an aromatic white wine such as Riesling?

Answer: Smaller, slightly tapered white wine glass

A smaller, slightly tapered white wine glass concentrates the delicate aromatics of wines like Riesling.

A guest complains that the red wine tastes 'too tannic and astringent.' What service technique might improve this?

Answer: Decant the wine to allow it to breathe

Decanting exposes tannic red wines to oxygen, softening tannins and improving overall palatability.

When presenting a bottle of wine to the guest who ordered it, which information should the server verbally confirm?

Answer: The producer, wine name, and vintage year

Confirming the producer, wine name, and vintage ensures the correct bottle has been selected before opening.

A table orders a full-bodied Cabernet Sauvignon and a delicate Pinot Grigio simultaneously. In what order should wine glasses be placed?

Answer: Glasses placed in the order the wines will be poured

Glasses should be placed in the sequence wines will be poured so guests know which to use first.

What is the primary purpose of showing the cork to the guest after opening a bottle of wine?

Answer: To verify the cork is not crumbling or overly dry, indicating possible spoilage

Inspecting the cork for dryness, mold, or crumbling can signal whether the wine was stored improperly.

A server notices a wine has a distinct 'wet cardboard' or 'musty basement' aroma. This is most likely caused by:

Answer: TCA (trichloroanisole) contamination from a flawed cork

TCA contamination, commonly called 'corked' wine, produces a musty, wet cardboard smell that ruins the wine.