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5 Cards in this Set
- Front
- Back
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Storage of Wine |
If wine is incorectly stored it can affect to flavour and in severe cases the wine will become faulty.
* For long term storag temperature need to be constant and between 10C-15C. - worst place for storing wine is kitchen, often changing of temperature. - extended periods in refrigeration can affect to cork flexibillity. - lay bottle in position to ensure permanent contact between wine and cork to keep cork wet, if the cork is dry can result vith oxydation of wine. Wines sealed with screwcap can be stored standing up. - Store away from strong lights, sun ... artificial light can warm the wine. - Keep wine away from vibrations |
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Service of Wine
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Service Temperature:
*medium, full bodied oaked whites - lightly chilled 10-13C *light, medium bodied whites - chilled 7-10C *sweet wines - well chilled 6-8C *sparkling wines - well chilled 6-10C *Light bodied red - lightly chilled 13C *medium/full bodied red - room temp. 15-18C Ice bucket can be 3/4 with ice and 1/4 water in that case bottle will be completly suroundet vith chill water. |
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Glassware
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Glasses are design to emhasise wine characteristic.
*Red Wines - best serve in larger sized glasses,Air can contact larger surface of wine and that will react with more flavours and aromas from wine. *White and Rose Wines - best serve in medium-sized glasses so that the fresh and fruit characteristic can keep and directed to the top. *Sparkling Wines - best serve in flute glasses. This shabe enhaces effect of the bubbles alowing longer travel through wine. *Fortified Wines - serve in small glasses, to enhance aroma reather than the alcohol. |
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Decanting Wine
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Wine with a heavy deposit need to be decanted.
Airing the wine in a bottle before servin is not good at all, to little wine is in contact with air to have some effect. - Remove bottle horizontally from rack and place indecanting basket if available, or hold carefuly to not agitate deposit. - Very gently remove top of the capsule and clean shoulder and neck of the bottle than carefuly open the bottle. - Remove bottle from basket and hold bottle in front a light, pour gently in the decanter until the deposit can be seen near the neck. At this point stop pouring. |
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Methods to Preserve Wine
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When wine is opened for consumation it will lose its aromatic intensity for a few days, to reduce this lose we cea use:
VACUM System - with pump take out air from bottle BLANKET System - puting inert gas , heavier than oxygen, it will cover wine surface and protect frok air contact. |
