Level 2 · Wine & Spirits Exam Prep
Storing and Serving Wine
Professional standards for wine storage and service.
Topics covered
- Cellar conditions
- Serving order
- Glassware choices
- Fault identification
Quick Revision
- Storage: 10–15°C, 70–80% humidity, dark
- White/rosé: 7–13°C; Full red: 15–18°C
- Sparkling: 6–10°C
- Corked = TCA = damp cardboard
- Oxidised = stale, flat, nutty
- Decant: remove sediment OR aerate
Key Facts for the Exam
- Ideal storage conditions: 10–15°C, 70–80% humidity, dark, vibration-free, no strong odours
- High temperature accelerates wine ageing; freezing temperature can push out the cork
- White/rosé: serve at 7–13°C; full-bodied reds: 15–18°C; sparkling: 6–10°C; fortified: varies
- Corked wine smells of damp cardboard or wet dog — caused by TCA (trichloroanisole)
- Oxidised wine smells stale/sherry-like and loses its fresh fruit character
- Decanting separates sediment and aerates tannic young reds or light older wines gently
Level 2 Exam Tips
- 1.Storage condition numbers are tested directly: 10–15°C and 70–80% humidity.
- 2.Know the TWO reasons to decant: (1) remove sediment from old wine, (2) aerate young tannic wine.
- 3.TCA = corked wine = damp cardboard smell — this is a wine fault, not a style preference.
- 4.Serving temperatures: white and sparkling cold; full reds cool-room; dessert wines cool.
Common Exam Mistakes
- ✗Giving room temperature (20–22°C) for red wine service — 15–18°C is the correct answer
- ✗Thinking "corked" means there are cork fragments in the wine — it refers to TCA contamination
- ✗Confusing oxidation (stale, sherry notes) with reduction (sulphur/rotten egg smell)
Frequently Asked Questions
- What does "corked wine" actually mean?
- A "corked" wine has been contaminated by a chemical called TCA (trichloroanisole), which comes from a reaction between fungi, chlorine compounds, and the cork. The result is a musty smell of damp cardboard or wet newspaper. It has nothing to do with cork fragments in the wine.
- Should I always decant red wine before serving?
- Not always. Decanting is most useful for: (1) old wines with sediment — to separate the clear wine from the deposit; and (2) young, tannic wines — to soften them through aeration. Very old or fragile wines should be decanted carefully and briefly as extended air exposure can harm them.