CRM Wine & Beverage Service 2

Question 1

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

Accepted Answer

45–50°F (7–10°C)

Answer

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?

Accepted Answer

Smaller, slightly tapered white wine glass

Answer

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?

Accepted Answer

Decant the wine to allow it to breathe

Answer

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?

Accepted Answer

The producer, wine name, and vintage year

Answer

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?

Accepted Answer

Glasses placed in the order the wines will be poured

Answer

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

(CRM) Certified Restaurant Manager Practice Test