1
Q
Correct temperature to serve Champage
A
6 - 10°C (43-50°F)
2
Q
Effects of cork taint on wine are
A
Fruit aromas muted
Notes of wet cardboard
3
Q
Effects of oxidation on wine are
A
Lack of freshness
Notes of caramel & honey
Colour change
4
Q
Effects of heat damage on wine are
A
Loss of freshness
Dull varietal fruits characteristics
5
Q
To chill a wine do you need to use equal amounts of water and ice and immerse the bottle?
A
True
6
Q
Why are fortified wines served in smaller glasses?
A
To capture the nose rather than emphasise the alcohol
