Level 3 · Wine & Spirits Exam Prep
Service and Storage
Professional wine service and cellar management at Level 3.
Topics covered
- Cellar management
- Serving temperatures by style
- Decanting and aeration
- Glassware selection
Quick Revision
- Storage: 10–15°C, 70–80% humidity
- Magnum = slower, more even ageing
- En primeur: buy wine futures pre-release
- Full red: 15–18°C; Sparkling: 6–10°C
- White/Rosé: 7–13°C; Dessert: 8–12°C
- Vibration disturbs sediment + accelerates ageing
Key Facts for the Exam
- Cellar conditions: 10–15°C, 70–80% humidity, dark, vibration-free, no strong odours
- Large format bottles age more slowly than standard (750ml) — magnum (1.5L) is best for long ageing
- Wine list design: structure, pricing, staff training, and storage all affect restaurant wine profitability
- En primeur (wine futures): buying wine before bottling; risk vs reward based on vintage potential
- Sommelier service: opening ritual, decanting procedures, glass selection for wine type
- Storage and service errors: too warm (accelerates ageing), too cold (can damage wine), vibration (disturbs sediment)
Level 3 Exam Tips
- 1.Storage numbers are always tested: 10–15°C, 70–80% humidity.
- 2.Magnums age more slowly than 750ml bottles — more wine per surface area of cork/cap.
- 3.En primeur is a system where wine is sold before release — know why it benefits and risks the buyer.
- 4.Service temperature ranges must be exact: full reds 15–18°C, sparkling 6–10°C, dessert wines 8–12°C.
Common Exam Mistakes
- ✗Giving "room temperature" for red wine service without specifying 15–18°C is room temperature for wine
- ✗Thinking all wines benefit from long cellaring — most wine is made to drink young
- ✗Forgetting humidity matters in storage — low humidity dries out corks and lets air in
Related Topics
Frequently Asked Questions
- What is en primeur wine buying?
- En primeur (also called "wine futures") is a system where buyers purchase wine before it has been bottled — often while it is still ageing in barrel. It originated in Bordeaux as a way for châteaux to raise capital early. Buyers benefit if the vintage is excellent and prices rise; the risk is that prices could fall or the wine could underperform expectations.