INT-WINE-1-3.2.1

Serving Temperature, Glassware, Storage and Preservation

INT-WINE-1-3 · Tasting, Serving and Pairing Onboard · INT-WINE-1-3.2 Service, Storage and Food Matching

Serving temperature is the most easily controlled and most commonly mishandled service variable: cold mutes aroma and sharpens acid and tannin, warmth releases aroma and exaggerates alcohol. Correct glassware, stable cool dark storage, careful opening and inert-gas or vacuum preservation protect the wine after that.

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider and is not a WSET Approved Programme Provider. This course covers the ground assessed in GUEST Unit 12 (for which WSET Level 1 is a recognised equivalent); it awards no unit, certificate or qualification of any kind.