Random facts

Question 1

Service temperatures (C)

Answer 1

Sweet: 6-8 (well chilled)
Sparkling: 6-10 (well chilled)
Light/medium whites: 7-10 (chilled)
Full whites: 10-13 (lightly chilled)
Light reds: 13 (lightly chilled)
Full reds: 15-18 (room temp)

Question 2

Climate temperatures

Answer 2

Cool: 16.5 and lower
Moderate: 16.5 - 18.5
Warm: 18.5 - 21
Hot: over 21

Based on average temps during the growing season

Question 3

Sweet wine alcohol levels

Answer 3

Low: 15-16.4%
Medium: 16.5-18.4%
High: 18.5% and above

Question 4

Faults and their indicators

Answer 4

• TCA (corked): damp cardboard, musty
• Sulfer Dioxide: Struck match
• Reduction: rotten eggs, boiled cabbage
• Oxidation: muted fruit, brown color, tertiary flavors (toffee, honey, caramel)
• Volatile Acidity: vinegar, nail-polish remover
• Brettanomyces: Sweaty horse, smoked meats, band-aids
• Out of condition: tastes dull or stale, no vibrancy

*Note that SO2 and VA will “burn off”