Wines: Looking Behind the Label - Storage and Service of Wine

Detailed vocabulary flashcards covering the storage, service, glassware, and common faults of wine based on the provided guide 'Wines: Looking Behind the Label.'

Long-term Storage Conditions

Wines should be kept at a cool and constant temperature, away from strong sunshine and bright artificial light.

Cork-sealed Bottles

These should be stored on their side to ensure the cork remains in contact with the wine and stays moist to prevent air from entering.

Screwcap-sealed Bottles

These can be stored standing up instead of on their side.

Ice Bucket Preparation

To work efficiently, the bucket should be filled with both ice and cold water.

Raising Wine Temperature

Wine should never be placed near a radiator; it should be allowed to rise naturally by being placed in the room where it will be served.

Wine Glass Design

The best glasses have a bowl that narrows at the rim to concentrate and better appreciate the aromas.

Sparkling Wine Glassware

Typically served in flutes or tulip-shaped glasses.

Red-wine Glasses

These glasses are typically slightly larger than white-wine glasses.

Glassware Preparation

Glasses must be completely clean and polished before use to ensure no dirt, finger marks, or detergent residue remains.

Faulty Wine Indicators

Haziness in appearance, bits floating in the liquid, or aromas of wet cardboard, vinegar, or staleness.

Vacuum systems

A system used to keep opened wine fresh by using a pump to remove the air from inside the bottle.

Blanket systems

A system designed to extend the life of an opened wine by pumping a gas into the bottle to push the air out.

Service Temperature: Sweet Wines (e.g., Sauternes)

Well chilled at 6-8{^\round}C (43-46{^\round}F).

Service Temperature: Sparkling Wines (e.g., Champagne)

Well chilled at 6-10{^\round}C (43-50{^\round}F).

Service Temperature: Light- and medium-bodied white and rosé (e.g., Pinot Grigio)

Chilled at 7-10{^\round}C (45-50{^\round}F).

Service Temperature: Full-bodied white (e.g., Oaked Chardonnay)

Lightly chilled at 10-13{^\round}C (50-55{^\round}F).

Service Temperature: Light-bodied red (e.g., Beaujolais)

Room temperature or lightly chilled at 13-18{^\round}C (55-64{^\round}F).

Service Temperature: Medium- and full-bodied red (e.g., Shiraz)

Room temperature at 15-18{^\round}C (59-64{^\round}F).