Wine Storage & Service | WSET Level 3 in Wines @thirstyandwise

This section outlines the learning objectives and point allocation for the WSET Level 3 in Wines course, focusing on wine service, storage, temperatures, glassware, decanting, and sparkling wine service. It emphasizes the importance of every point for exam success.

Proper wine storage is crucial to preserve quality and complexity. Key factors for long-term storage include a constant temperature between 10-15°C, storing natural cork wines on their side to keep the cork moist, dark conditions to prevent premature aging, and minimizing vibrations for wines with sediment.

Different wine styles require specific service temperatures. Medium to full-bodied white wines should be lightly chilled (10-13°C), light to medium white wines and sweet wines chilled (7-10°C), and sparkling wines well-chilled (6-10°C). Light-bodied red wines can be lightly chilled (around 13°C), while complex, tannic red wines should be served at room temperature (15-18°C).

Glassware plays a role in enhancing the wine experience. Red wines benefit from larger glasses for aeration, white wines from smaller glasses with narrower rims to concentrate aromas, and sparkling wines often from flutes to showcase bubbles (though white wine glasses are also an option). Fortified wines are served in smaller glasses due to higher alcohol content.

The process involves cutting the foil below the second lip to prevent contamination, wiping the bottle top, inserting the corkscrew in the center of the cork without piercing through, and gently removing the cork without noise using levered corkscrews.

Decanting serves two main purposes: separating sediment from older wines and exposing younger wines to oxygen to enhance complexity and soften tannins. Older wines are decanted just before service, while younger wines can be decanted a few hours beforehand. Proper technique involves careful handling to not disturb sediment and using a light source to monitor sediment during pouring.

Safety is paramount due to high internal pressure. Sparkling wines should be well-chilled. The process involves removing the foil, untwisting the cage (six twists) while keeping a thumb on top of the cork at all times, tilting the bottle to 45 degrees, and twisting the bottle's base to gently release the cork without a pop.

A standard 750ml bottle yields different numbers of servings depending on the pour size (e.g., 6 glasses for 125ml, 3 glasses for 250ml). To preserve opened wine, minimize oxygen exposure using a vacuum system (for still wines) or a blanket system with inert gas like Argon (Coravin). Storing wine in the fridge also helps slow down oxidation.

The video concludes by inviting viewers to ask questions, share their wine journey, and stay tuned for the next video, which will cover multiple-choice and short-answer questions related to wine service for WSET Level 3.