Module 8 - The Art of Serving

Exit Survey »

* What type of decanter is best?

A lightweight one with a rounded bottom and square opening

A heavy one with a flat bottom and wide opening

A crystal decanter

A lightweight one with a flat bottom and narrow opening

* The proper way of removing the cork is:

Center the coil on the cork and lower to the first ratchet and pull up

Center the coil on the cork and lower until the corkscrew peaks through the cork at the bottom before pulling up

Using a knife, stab the cork and start twisting up

Center the coil on the cork and spiral down until the first ratchet, then when the second is approached, pull up

* If planning to serve an old red wine, what should you do the day before decanting?

Store the wine on its side so the sediment will be easy to remove

Open the wine to let it breathe

Give it a good shake to disperse the sediment into the wine

Store the wine upright so the sediment will settle to the bottom

* Which of the following is the correct method for preparing and decanting the wine?

Bless the decanter, remove the foil, slowly extract the cork, pour the wine into the decanter slowly until the sediment reaches the neck, then stop and serve

Remove the foil, slowly extract the cork, bless the decanter, pour the wine into the decanter slowly until the sediment reaches the neck, then stop and serve

Remove the foil, extract the cork, pour the wine into the decanter quickly until the sediment comes out of the bottle, then serve the wine that is remaining in the bottle

Remove the foil, extract the cork quickly so it pops, pour the wine into the decanter and continue pouring after the sediment reaches the neck of the bottle

* Which of the following could harm wines that you intend to store or cellar?

* When pouring bubbly:

Pour a little bit at a time and wait until the bubbles begin to subside to fill up

Pour quickly in 2 small pours; the second will help to dissolve the bubbles from the first pour

Pour in one slow pour

Pour in one fast pour

* Decanting some wines may be beneficial in “taming their young aggressive flavours”. Which of the following would this apply to?

Cheap white wine

A rosé

A light-weight red wine

A full-bodied red wine

* Which of the following statements is true?

Red wines should be kept in an ice bucket, as should white wines

Only white wines should be decanted

Only white wines should be chilled

Red wines are better kept in an insulated wine cooler than ice bucket

* What does “blessing” the decanter refer to?

Pouring the first glass of the meal/day from the decanter

Pouring some wine in the bottle and swirling it to remove any substances that may be left over

Rinsing it with vinegar before use

Taking it out of the cupboard for the first time in awhile

* With subtly flavoured foods, the following type of wine should be served:

A very sweet wine

A very acidic wine

A light-weight wine

A full-bodied wine