Stage 1
Key Facts
Storage, Sales and Service, Health
Storage:
Ideal conditions for long term storage:
- Dark, free of vibration. Constant temperature of 10-15˚C
- Storing bottles upright can dry out corks, cold fridges can harden corks
- Both can lead to cork failure and oxidation of the wine
Service:
Temperatures:
| Medium/full bodied, oaked white | Lightly chilled (12˚C) |
| Light/medium bodied white or rosé | Chilled (10˚C) |
| Sweet white | Well-chilled (6-8˚C) |
| Sparkling wines | Well-chilled (6-8˚C) |
| Light bodied red | Lightly chilled (12˚C) |
| Medium/full bodied red | Room temperature (17-18˚C) |
Number of glasses in a bottle of wine:
A standard (75cl) bottle of wine contains:
- 6 x 125ml glasses
- 4 x 175ml glasses
- 3 x 250ml glasses
Selection:
Considerations:
- Tastes preferences and budget of those consuming and/or purchasing
- The occasion
- Match wine to any food being served
Wine faults:
Common wine faults:
Cork taint:
- Wine may look healthy but will have dulled fruit and musty aromas.
- Caused by: usually a tainted cork but synthetic closure wines may be tainted at the winery e.g. by tainted barrels
Oxidation/ Out of Condition:
- Wine will be at least slightly brown and will have stale, sherry like aromas.
- Caused by: cork failure, poor storage or the wine could be too old
Health and safety:
If a unit is defined as 10ml of pure alcohol, then safe consumption is:
- No more than 21 units per week (and max 3-4 units daily) for men
- No more than 14 units per week (and max 2-3 units daily) for women