PCC Wine & Beverage Service 2

Question 1

At what temperature should a full-bodied red wine like Cabernet Sauvignon ideally be served?

Accepted Answer

62–68°F (17–20°C)

Answer

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)?

Accepted Answer

Prosecco

Answer

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?

Accepted Answer

Foie gras or blue cheese

Answer

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?

Accepted Answer

Separates sediment and aerates the wine

Answer

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?

Accepted Answer

Chardonnay

Answer

White Burgundy (Bourgogne Blanc) is made from Chardonnay, the region's dominant white variety.

(PCC) Personal Certified Chef Practice Test