Write a short note on Methode Champenoise.
[3 marks]Explain how wines are classified on the basis of colour.
[4 marks]Explain different types of wine service equipment.
[7 marks]Briefly describe buffet service.
[3 marks]Describe any four red grape varietals.
[4 marks]Elaborate on Banquet Function Prospectus.
[7 marks]What rules must be followed to pair food with wine?
Define “Aperitif”.
[3 marks]What are the advantages of Gueridon service?
[4 marks]Explain the service procedure of Champagne?
[7 marks]Write a short note on Downy Mildew.
[3 marks]Explain different parts of wine grapes.
[4 marks]Elaborate on different types of buffet.
[7 marks]Explain the term “Flambeing”.
[3 marks]List down any three types of white wine glasses.
[4 marks]Differentiate between old world and new world wines.
[7 marks]Write a short note on Madeira as a Fortified wine.
[3 marks]Explain any four factors that affect the character of wines.
[4 marks]Elaborate on the production process of red wine.
[7 marks]Write a short note on Solera System.
[3 marks]What are the contents of a wine label?
[4 marks]List down different types of buffet equipment.
[7 marks]Draw a three course wine dinner menu.
[3 marks]Explain any four types of Port wine.
[4 marks]Elaborate on Italian wine law and classification.
[7 marks]