PCC Wine & Beverage Service 2 — Questions and Answers
Question 1: At what temperature should a full-bodied red wine like Cabernet Sauvignon ideally be served?
- 45–50°F (7–10°C)
- 55–60°F (13–16°C)
- 62–68°F (17–20°C) (Correct answer)
- 72–75°F (22–24°C)
Correct answer: 62–68°F (17–20°C)
Full-bodied reds are best served at 62–68°F to allow aromas and tannins to express properly without alcohol becoming harsh.
Question 2: Which of the following sparkling wine styles is produced using the 'tank method' (Charmat process)?
- Champagne
- Cava
- Prosecco (Correct answer)
- Crémant
Correct answer: Prosecco
Prosecco undergoes its second fermentation in pressurized tanks (Charmat method), producing lighter, fruitier bubbles than traditional method wines.
Question 3: A guest orders a glass of Sauternes. Which pairing would a PCC most appropriately suggest?
- Grilled ribeye steak
- Foie gras or blue cheese (Correct answer)
- Caesar salad
- Tomato-based pasta
Correct answer: Foie gras or blue cheese
Sauternes, a rich botrytized sweet wine, classically pairs with foie gras or pungent blue cheese due to the contrast of sweetness and fat/salt.
Question 4: What does 'decanting' a wine primarily accomplish?
- Chills the wine to optimal serving temperature
- Separates sediment and aerates the wine (Correct answer)
- Adds carbonation to still wine
- Removes excess sulfites
Correct answer: Separates sediment and aerates the wine
Decanting separates sediment in older wines and allows younger tannic wines to aerate, softening their structure.
Question 5: Which grape variety is the primary component of white Burgundy wines?
- Sauvignon Blanc
- Riesling
- Chardonnay (Correct answer)
- Pinot Gris
Correct answer: Chardonnay
White Burgundy (Bourgogne Blanc) is made from Chardonnay, the region's dominant white variety.
Question 6: When serving wine tableside, the label should be shown to the guest because:
- It helps aerate the wine faster
- It confirms the wine matches what was ordered (Correct answer)
- It indicates the wine is ready to drink
- It is required by federal law
Correct answer: It confirms the wine matches what was ordered
Presenting the label to the guest before opening allows them to verify the producer, vintage, and wine selected match their order.
Question 7: Which term describes a wine that tastes overly sharp or tart due to high acidity and low residual sugar?
- Flabby
- Tart/Crisp (Correct answer)
- Tannic
- Oxidized
Correct answer: Tart/Crisp
A tart or crisp wine has pronounced acidity that dominates the palate, often desirable in white wines but potentially unpleasant when extreme.
PCC Wine & Beverage Service 2
At what temperature should a full-bodied red wine like Cabernet Sauvignon ideally be served?