Level 1 · Wine & Spirits Exam Prep
Storage and Service of Wine
How to store, serve, and present wine correctly.
Topics covered
- Ideal storage conditions
- Serving temperatures
- Glassware
- Decanting
Level 1 Study Guide
Wine Tasting Basics
Quick Revision
- Store on side (cork bottles): 10–15°C, dark, no vibration
- White/rosé serve: 7–13°C
- Full red serve: 15–18°C
- Sparkling serve: 6–10°C
- Decanting: removes sediment + aerates
- Screwcap bottles can stand upright
Key Facts for the Exam
- Store wine on its side to keep the cork moist and prevent it from drying out (applies to cork-sealed bottles)
- Ideal storage temperature: 10–15°C in a dark, vibration-free environment
- White and rosé wines are served chilled: 7–13°C
- Full-bodied red wines are served at cool room temperature: 15–18°C
- Sparkling wines should be served well-chilled: 6–10°C
- Decanting red wine removes sediment and allows the wine to breathe (open up aromatically)
Level 1 Exam Tips
- 1.Serving temperatures are a guaranteed exam topic — memorise the ranges for each wine style.
- 2.White and sparkling go cold; full reds go cool room temperature (NOT warm room temperature).
- 3.Storing on its side is for cork-sealed bottles — screwcap bottles can stand upright.
- 4.Decanting serves two purposes: removing sediment AND aerating the wine.
Common Exam Mistakes
- ✗Serving red wine at warm room temperature — modern centrally-heated rooms are too warm; 15–18°C is ideal
- ✗Storing wine upright long-term — this dries out the cork and lets air in
- ✗Forgetting that screwcap and sparkling wine bottles do not need to be stored on their side
Frequently Asked Questions
- Why should wine be stored on its side?
- Cork-sealed bottles should be stored on their side to keep the cork in contact with the wine. This prevents the cork from drying out and shrinking, which could let air into the bottle and spoil the wine. Screwcap and synthetic-closure bottles do not need to be stored on their side.
- What temperature should I serve red wine?
- Full-bodied red wines (like Cabernet Sauvignon or Syrah) are best served between 15–18°C — slightly cooler than typical modern room temperature. Lighter reds like Pinot Noir or Gamay can be served slightly cooler, around 12–15°C. Serving red wine too warm makes the alcohol seem harsh.
- What is decanting and when should I do it?
- Decanting means pouring wine from the bottle into a separate glass container (a decanter). It serves two purposes: it removes sediment from older red wines, and it exposes the wine to oxygen, allowing aromas to "open up". Young tannic reds particularly benefit from decanting before serving.