CRM Wine & Beverage Service 2 — Questions and Answers
Question 1: A guest orders a bottle of Champagne for the table. At what temperature should it ideally be served?
- 45–50°F (7–10°C) (Correct answer)
- 55–60°F (13–16°C)
- 35–40°F (2–4°C)
- 62–65°F (17–18°C)
Correct answer: 45–50°F (7–10°C)
Champagne and sparkling wines are best served chilled between 45–50°F to preserve bubbles and aromatics.
Question 2: Which glass shape is most appropriate for serving an aromatic white wine such as Riesling?
- Tall, narrow flute
- Wide Burgundy bowl
- Smaller, slightly tapered white wine glass (Correct answer)
- Brandy snifter
Correct answer: Smaller, slightly tapered white wine glass
A smaller, slightly tapered white wine glass concentrates the delicate aromatics of wines like Riesling.
Question 3: A guest complains that the red wine tastes 'too tannic and astringent.' What service technique might improve this?
- Chill the wine further
- Decant the wine to allow it to breathe (Correct answer)
- Add a small amount of water to the glass
- Serve it in a smaller glass
Correct answer: Decant the wine to allow it to breathe
Decanting exposes tannic red wines to oxygen, softening tannins and improving overall palatability.
Question 4: When presenting a bottle of wine to the guest who ordered it, which information should the server verbally confirm?
- The wine's production year and winemaker's name
- The producer, wine name, and vintage year (Correct answer)
- The alcohol content and serving temperature
- The country of origin and grape variety only
Correct answer: The producer, wine name, and vintage year
Confirming the producer, wine name, and vintage ensures the correct bottle has been selected before opening.
Question 5: A table orders a full-bodied Cabernet Sauvignon and a delicate Pinot Grigio simultaneously. In what order should wine glasses be placed?
- Both glasses placed simultaneously on the left
- Red wine glass to the right, white wine glass to its right
- White wine glass set first, red wine glass to its right
- Glasses placed in the order the wines will be poured (Correct answer)
Correct 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.
Question 6: What is the primary purpose of showing the cork to the guest after opening a bottle of wine?
- To let the guest smell it for off-aromas
- It is a traditional ritual with no practical purpose
- To verify the cork is not crumbling or overly dry, indicating possible spoilage (Correct answer)
- To confirm the wine was properly chilled
Correct 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.
Question 7: A server notices a wine has a distinct 'wet cardboard' or 'musty basement' aroma. This is most likely caused by:
- Excessive tannins
- TCA (trichloroanisole) contamination from a flawed cork (Correct answer)
- The wine being served too warm
- Secondary fermentation in the bottle
Correct answer: TCA (trichloroanisole) contamination from a flawed cork
TCA contamination, commonly called 'corked' wine, produces a musty, wet cardboard smell that ruins the wine.
CRM Wine & Beverage Service 2
A guest orders a bottle of Champagne for the table.
At what temperature should it ideally be served?