Academy - Module 6

Warehouse Asia Wine Storage & Service Quiz

WAREHOUSE

Module 6

Wine Storage & Service

Learning Outcome

After this chapter, you will know the key principles and practices involved in wine storage and service.

Store wine in the right condition
Serve wine at a suitable temperature
Choose suitable glasses and understand common bottle sizes
Open bottles cleanly and quietly
Know when to decant and how to check wine before serving
Recognize common wine faults
Keep opened wine fresh for longer

Storage Fundamentals

Incorrect storage affects quality and can cause wine to lose character or develop faults.

Temperature

Cool and Constant

For long-term storage, keep wine at a cool and stable temperature. The maximum store temperature should be 21°C.

Light

Away From Bright Light

Keep wines away from strong sunshine and bright artificial light.

Position

Cork on Its Side

If a wine is sealed with cork, store it on its side, especially premium wines.

Service Temperature

Recommended serving conditions should guide service, without overriding personal preference.

Style of Wine	Example	Service Temperature
Sweet wines	Sauternes	Well chilled, 6-8°C
Sparkling wines	Champagne	Well chilled, 6-10°C
Light, medium-bodied white and rose	Pinot Grigio	Chilled, 7-10°C
Full-bodied white	Oaked Chardonnay	Lightly chilled, 10-13°C
Light-bodied red	Beaujolais	Lightly chilled, 13-18°C
Medium, full-bodied red	Shiraz	Room temperature, 15-18°C

When using an ice bucket to chill wine, fill it with cold water as well as ice.

Wine Glasses and Bottle Size

Glassware should be completely clean before use, and bottle size names help staff recognize common formats.

Wine Glasses

Sparkling wines are usually served in a tall sparkling wine glass.
White and rose wines are served in a medium wine glass.
Red wines are served in a larger bowl to support aroma.
Brandy uses a smaller brandy glass.

Bottle Size

Common sizes include Half, Standard, Magnum, Double Magnum, Rehoboam, and Methuselah.
A standard wine bottle is 0.75L.
Larger bottle formats can go up to 30 litres.

Still Wine Bottle

Remove the top of the capsule, then clean the neck with a cloth.
Centre the corkscrew in the middle of the cork and screw it in.
Draw the cork out gently.
After removing the cork, wipe around the inside and outside of the neck.

Sparkling Wine Bottle

Remove the foil and loosen the wire cage.
Keep the cork covered with your hand after the cage is loosened.
Hold the bottle at an angle, hold the cork, and turn the bottle.
Hold the cork firmly so pressure does not force it out too quickly.

Decanting and Serving Wine

Before service, check that the wine looks and smells correct.

Decanting

Decant wines with heavy deposit, especially older red wines.
Decanting can enhance flavor through aeration.
Old red wines can be decanted for 20 minutes to 2 hours, depending on style.
White wines, rose wines, and sparkling wines are rarely decanted.

Serving Wine

Check the appearance. Haziness can indicate a fault.
Check that there are no bits floating in the wine.
Check aroma before serving. The wine should not smell stale, wet cardboard, or vinegar.

Wine Faults

Common faults can often be detected by appearance and aroma.

Cork Taint

TCA

Aromas of damp cardboard. Fruit aromas and flavours are muted.

Failure of Closure

Oxidation

The wine can look deeper or browner, with honey, caramel, or coffee aromas.

Heat Damage

Dull and Stale

Too much heat or bright light can make wine lose freshness and fruit character.

After Opening

Once opened, wine slowly becomes stale as it reacts with air.

Basic

Re-cork and Chill

Keeping wine in the fridge with the cork in helps keep it fresh for 3-5 days.

Vacuum

7-14 Days

Vacuum systems use a pump to remove air from inside the bottle.

Blanketing

Up to 4 Weeks

Blanket systems or Coravin use gas to push air out without harming the wine.

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