Textbook: Remarkable Services

Chapter 8

True/False Questions below:

1. Grape skins contribute two characteristics to the wines character: astringency and bitterness.

2. If the carbon dioxide gas is captured in the bottle, the product is called table wine.

3. Champagne made by the method champenoise will say fermented in this bottle on the label.

4. The charmat method of producing sparkling wines is also known as the transfer method.

5. The main wine label gives you four important pieces of information about a particular wine: the type or name; the vintage; the region; and the producer.

6. When pouring wine, hold the bottle so that the label is facing away from guest.

7. Regardless of the wineglasss capacity, you should always fill the glass about half full.

8. Chilling wines takes approximately fifteen minutes, except for white wine bottles, which are thicker.

9. Old or fragile wines should be carried to the table on a coaster.

10. If you are decanting wine prior to service, your mise en place for service includes a wine basket, decanters, a candle, and matches.