booze basics

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Beer Demystified

Along with wine, beer is probably one of the oldest alcoholic beverages known to manand the most popular one at that. All over the world, with the possible exception ofFrance, Italy and Portugal, people guzzle beer in copious quantities.

Even in India, beer is one of the fastest growing segments within the liquor industry.But it is in England and Germany where beer drinking takes on an entirely newmeaning. It is, in fact, almost a religion. Consider the numerous English pubs withtheir individualistic styles of beers; the stein wielding barmaids at a German beergarden. It is a way of life rather than the road to destruction. You could go on a `beertrail' and drink zillion different kinds of `tap' in one evening, then wonder how thesimple beer could reach heights thought unattainable. Read on to figure out the basics

about beer, how it's made, what the different types of beer are, what's the best wayto drink it, so on and so forth.

Beer Demystified

Introduction

Ingredients / How its made

"It is unjust that the hauteur which rightly attends wine should so often bepermitted to overshadow beer. The two ought to be companions of honour as theprincipal types of fermented drink: made in the first case from the grape (or otherfruits) and in the second from grain (mostly barley). Both are capable of greatdelicacy, and it is to the drinker's disadvantage that beer is not always explored in

its great and exotic variety.

Of the two drinks, beer is the more complicated to make, since the barley has firstto be malted and mashed, the enigmatic hop added as an agent of flavouring andpreservation, and the whole brewed before it can be fermented. That brewing is agreat art has generally been appreciated in Czechoslovakia, Germany (itself a greatwine-producing nation) and in Belgium. It was in danger of being forgottenelsewhere until the renaissance of interest in beer in the late 1970s. Thisrenaissance was evident in several countries, including The Netherlands andDenmark, but was most dramatic in Britain, where the Campaign for Real Ale(CAMRA) brought about drastic changes in the policies of large, powerful brewerycompanies.

In the United States, imported beers introduced drinkers to less bland tastes, andencouraged a number of American brewers to revive characterful styles from thepast. After decades of often damaging neglect, a new appreciation was accorded inseveral countries to the craftsman brewer. He benefited from the growingawareness throughout the Western world that a heritage is worthy of conservation;from the reawakening of a taste for pure and natural products; and in manyinstances from the `small is beautiful' philosophy propounded in the celebratedcontemporary work of that name by E. F. Schumacher.

Just as wines may be categorized as red, rose and white; dry and sweet; sparklingand still; and then according to region; so beers divide into definite styles. Themost important distinction is based on the method of fermentation, during whichsome species of yeast rise to the top of the brew and others sink to the bottom.Like red wines, beers made by top fermentation are very full in flavour, and theirpalates are in many cases best expressed at room or cellar temperature; like whitewines, beers made by bottom fermentation often have a lighter and morerefreshing character, and are usually served chilled, though excessive refrigerationdestroys their flavour.

An extract from `The Indispensable Drinks Book' - John Doxat with MichaelJackson, Jancis Robinson, Richard Clark, Leonard Kirschen by MacDonald & Co(Publishers) Ltd.

Types
http://www.tulleeho.com/cb/beer.asphttp://www.tulleeho.com/cb/beer.asp


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Technically speaking, there are two basic styles of beer - lagers and ales - differentin the type of yeast used to brew it. This is what gives ales (top fermenting yeast) itscharacteristic hoppy (bitter) tastes, thicker texture and darker colour. Lagers(bottom fermenting yeast) are lighter and they are what we get in India.

What then is a Pilsner? A lager made in the style of that brewed in theCzechoslovakian town of Pilsen. A simple breakdown might make this easier. Lagers(3.2 - 4.5% alcohol) light-coloured lager dark lager Pilsner light/diet beer malt liquor(strong beer over 5% alcohol) Bock beer (sweet, heavy lager with a max of3.5%alcohol) Ales (4.4 - 6% alcohol) Pale ale Brown ale Porter Stout Draught isunpasteurised beer, fresh though faintly yeasty and keeps for about a week.

Ice Beer is a new addition with a curious process - the brew is brought down tofreezing temperature which concentrates it, increases the alcoholic content andimparts a crisp, clean flavour to the beer. Unlike wines, most beers do not keep andare best consumed within six months (bottles).

Some big international names in beers are Budweiser, Heineken, Fosters, Coors,Carlsberg, Michelob, Amstel, Guiness, Oranjeboom, San Miguel, Stella Artois, Kirin,Tiger, and Anchor amongst a host of brands. After the commercial beer boom ofrecent years, there has been a decided shift in the focus to small `microbreweries'both in the US as well as Europe. These small units are committed to reviving theold, individual style of beers, which have greater depth and character than the mass-produced `lights'. Rather than just purely refresh, these micro beers are appreciatedfor their finesse and `breeding'. A concept not likely to arrive in India in the near

future.

How to Drink it / Food to go with./Good Cocktails

After an exhaustive round of statistics and conjecture, let's get to the pleasurableside of drinking this great brew. Beer drinkers are often quite definite about the glassfrom which they will drink. Some love the copper/brass steins; others prefer a clearpilsner, collins or the beer goblet; still others like the squat beer mugs. I think it'snice to be able to see the rich golden colour and the rising effervescence as onedrinks. For a thick, foamy head (German style), pour the beer straight down themiddle of the glass from about one inch above the rim. Otherwise, tilt the glass andpour down the side, then straighten as it fills.

A chilled glass of beer on a hot summer day is about the best thing that can happen to

anybody. It is a great refresher and the perfect accompaniment to almost any kind offood. There are some who think its bitter taste is foul and drown it with lemonade. And

voila, a `shandy' is born. Apart from shandy there are some interesting combinations with

beer and some strange ones. Highly recommended come beer and gingerale; beer andtonic; even beer and cola.

A beer chaser with a shot of whisky or Southern Comfort is terrific if lethal. And ifthat wasn't enough, there's `Skip and go Naked' a combination of 60ml vodka, somesugar syrup, juice of a lemon over 3-4 ice cubes in a collins glass topped with chilledbeer. Add a shot of gin to that and you've got `Hop, skip and go Naked'! Howzzatt?!!Check out some more cocktails in our recipes section - Beer coff, .. ,

Festivals / Trails / Famous Regions

Several beer festivals happen all over the world, from the famedOktoberfest in Munich to the Great British beer festival and closer home, theArlem beer festival in Goa. Below are details of a few of the importantfestivals. Write in, if you want to add your comments.

Octoberfest in Munich Did you know that the Munich beer festival, popularlycalled the Oktoberfest is the world's largest public festival (or so at leastthe organisers claim) and that it began as the royal wedding of Crown


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Prince Ludwig to Princess Therese in October, 1810. Nowadays theOctoberfestival is often begun in September, due to inclement weather lateron. Earlier on, no beer was allowed to be sold during the festival days and itwas only later that beer was allowed to be sold. The festival is officiallystarted with the mayor broaching the first barrel of beer and the first mug ispassed to the Bavarian prime minister. A great procession of people intraditional Bavarian costumes also takes place.

Closer home in India, we have the Arlem beer festival sponsored by Arlembreweries. The festival is held over a period of 5 days in large grounds andbeer drinking is accompanied by music and ofcourse Goan food.

Great British Beer festival This is the biggest festival in the UK and claims tohave more beers on sale here than in the Munich beer festival. The festivalbegain in North London, from where it moved to Leeds and then on toBrighton and then back to London. The festival is organised by theCampaign for Real Ale (CAMRA) whose commitment to ensuring thepreservation of British ale is legendary.

Indian Scene

Not that we haven't had our share of innovation. Years ago, in the earlyeighties, Associated Breweries (of London Pilsner fame) launched LondonStout into a market not quite ready for such adventure. It was soon shelved.They were also the first to introduce the concept of `diet' beer. This time

they were just about there and the consumers were more accepting, albeitslowly. Soon after came the first cans in Seagull (Doburg Breweries) andJubilee (UB) to a still adolescent market. Both crashed.

Breweries already operate on much smaller margins than the IMFL market.Setting up a beer plant is very expensive and at this rate, the industry islikely to show no appreciable growth. It is already exaggerated at 10%.Maharashtra is the highest consumer of beer and has registered a rise from100-lakh cases in '91 to 120 lakh cases in '96, an average growth of 3%.Draught beer is around 10% of the beer market here with all three majorplayers enjoying a similar share. Nationally, the draught beer and cannedbeer shares are under 5%. The only beers that consistently fared well werethe strong or fermented beers, which gave rise to the spurt in the category.Khajuraho, Haywards 2000 and 5000, and others of this ilk flourished andcontinue to do so.

In fact, the strong beer segment is growing at a much faster rate than themild. From a market share of 28% in 1991, it has cornered between 35 - 40%by the end of '97. In the mild beer segment, the UB group is the marketleader once more with a strength of 12 breweries nationally and a marketshare of over 40% of the approximately 55 million case beer industry. Theirtwo biggest brands are Kingfisher and Kalyani Black labels. Mohan Meakinswith its flagship Golden Eagle and others attracts an 18 - 20% market sharefollowed by Shaw Wallace with Haywards and Royal Challenge premium lagerat around 15%. Then comes Associated Breweries with London Pilsner at

6%. Mysore Breweries with Knockout, Cobra and Pal's is a serious contenderas are Arlem, Mount Shivalik and a plethora of regional brands.

Sandpiper from Inertia Industries, a beer that stormed the Indian marketwith its aggressive marketing, was thrown by the imposition of prohibition inHaryana where its lone brewery was located. With Haryanas return to thereal world, this young brand has its second lease to make it big. Our firsttaste of an international beer came in a can. Stroh's, the great American beer,stormed the market and within a short period has established itself as a forceto reckon with. Hakke Beck in collaboration with Him Neel Breweries has yetto make a dent while San Miguel, the Fillipino giant working with AssociatedBreweries, is seriously making its presence felt. Its advertising campaign


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though raises an eyebrow or two! Foster's, Australia's mega brand, has alsothrown its hat into the ring and its logos alone have given it great visibility.The ad campaign reinforces the distinct Australian identity of the brand.

Vodka Demystified

There is a small section of historians who strongly support the theory that itwas vodka that was in great measure responsible for the `bloody' end of theCzarist regime in Russia! The Reds, it appears, made up for lost drinking timeimposed by the imperial ban of 1914 (as a war-time measure), fuelling thealready existing mayhem. Crazy idea, what? Not quite. Attempts to re-imposethe ban on vodka after the revolution in 1917 failed miserably with Leninresignedly saying, "Drunkenness is better than slavery!"

Vodka has its origins in Russia, but it has been distilled in Poland and Finlandas well since forever. The base is usually grain (wheat, rye, corn), though inScandinavia they use a lot of potato - and call their drink `aquavit'. InDenmark and certain parts of Central Europe it is known as `schnapps'.Schnapps and aquavit are quite often flavoured, but are drunk much in thesame way as vodka is - ice-cold in small shooter glasses, and neat;accompanied by caviar and other strong fishy stuff.

Ingredients / How it's made

Primary ingredients

Although most vodka around the world is made from rye, some are alsomade from potatoes and still others from molasses. As you would no doubtassume, the quality and type of the raw material has an important hand toplay in what your vodka tastes like. In both Russia and Poland, thebirthplaces of vodka, rye is mainly used in the production of vodka. Wheatis the other major competitor to rye, with it being the more traditionalingredient in the western world. Other parts of Eastern Europe usepotatoes, while still other parts of the world use molasses. Apart from themain raw material, the other major constituent of your bottle of Vodka iswater. Over 60% of your bottle is composed of water, so it's purity is ofutmost importance to the taste of your vodka. Quite an elaboratepurification process is undertaken, the details of which we shall not slogthrough here, for reasons of keeping this simple.

Essentially how it's madeThe cornerstone of the production of most alcohol is the process ofdistillation, which involves the separation of the contents of the liquidsand ensuring the extraction of alchohol from a low strength alcoholic liquidto make it into a stronger one. The first step in the production of vodka isthe crushing or mixing of the ingredients at hand and their mixing withwater. Subsequently this mixture is heated up, which converts the starchinto sugar. The resultant liquid, which is thickish and sweet is called thewort. Yeast is then added to this liquid which then goes through a

fermentation process and results in a further liquid, which possesses theunremarkable name of wash. This wash is then converted into raw spiritby distillation. Through repeated distillation of the spirit, the impurities inthe liquid are decreased and the alcoholic level is raised.

Some Cocktails :

BLOODY PEPPERONE : Glass: roly poly/old fashioned.Ingredients: 60 ml White Magic Pepperone vodka, 100 ml tomato juice,juice of 1 lemon, 3-4 drops worcestershire sauce, 2-3 drops capsico sauce(optional)Garnish: salt rim, spent lime shell, slice of lime, green chilly


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Method: Rim the glass with glass with salt - moisten rim with wedge oflemon, then dip in a plate of salt. Fill with with ice cubes. Drop in the usedshell. Add all ingredients except the vodka and stir. Gently slide in the vodkato form a clear layer. Place the lime slice over the rim and use the greenchilly for a stirrer.For a regular Bloody Mary, use 60ml unflavoured vodka with 8-10 drops ofcapsico sauce.

MULISH MULE : Glass: large cocktail/highballIngredients: 45 ml vodka juice of 1/2 lemon gingerale/Canada Dry drywhite/sparkling wine.Garnish: strip of cucumber, mint leaves, slice of lemon and orange Method:Put 3-4 ice cubes in glass, add vodka and lemon juice. Top with gingeraleand wine in equal quantities. Place mint leaves in the centre of drink, fruitslices over the rim and cucumber strip on the side.

Tequila Demystified

If there ever was a spirit replete with history, mystery and intrigue, it mustbe tequila. Even today, years after it's arrival on bar shelves, tequila is oftenregarded as a strange Mexican potion containing worms, hallucinogens, et al.And these same wondrous attributes have probably contributed towardsestablishing tequila as the most `hip' liquor to drink. Almost everyone I meetseems to want to know where they can find a bottle of this happening liquor.

Yet most are uncertain about what it really is. There seems to be a strangefascination for drinking something which might have a worm floating in it.Yuck! Does it really??

Let's discover the inside story. Tequila-like spirits have been produced inMexico from the age of the Aztecs, long before the arrival of its Spanishconquerers in the 16th century. It was in 1795 that Jose Cuervo, under alicense from the government, began distilling tequila in the region of Jalisco(which includes the town of Tequila), where there was an ample supply ofthe Weber blue agave `cactus'. Actually, the agave is not a cactus at all but asort of succulent, related to the aloe and lily family! Jose Cuervo is still one ofthe foremost brands of tequila in the world.

Ingredients / How it's made :Tequila can be made only from the `Weber blue agave' grown in a specific,government designated area of Mexico, and must conform to strict governmentquality controls. Tequila undergoes two distillations in pot stills (which allows it toretain the distinctive taste of the agave), is filtered through charcoal, and thenbottled or aged for one to seven years. Though Mexican law stipulates that tequilamust contain at least 51% blue agave, most premium, high value brands use 100%blue and say so on the bottles.

But what about the worm? Actually you'll find the worm in `mescal' - anotherMexican spirit similar to tequila. Mescal is not subject to the controls andrestrictions that tequila is and can be distilled from all varieties of the agave cactus.

The mescal worm is harmless and, despite innuendoes to the contrary, does notcontain hallucinogens. Initially, burying the worm in the liquor seemed the naturalthing to do (it spends its entire life in the agave). Today, it is just another salesgimmick.

How to Drink it :

The one drink that is responsible for elevating tequila to such great heights isthe Margarita - said to have been named by a sentimental bartender inhonour of this young girl who was felled by a stray bullet and expired in hisarms. The drink was a runaway success. The classic Margarita is made byshaking tequila, triple sec or cointreau (clear orange liqueur) and lime juicein varying proportions with a lot of ice and strained into a salt rimmed goblet.Alternately, it can be blended with crushed ice and served `frozen'. It is


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sometimes shaken and then served `on the rocks'. Make a strawberry orpeach margarita with the addition of fresh fruit to the original, frozen recipe.

Here's a sample of the many different ways of mixing a Margarita; a) 60mltequila + 15ml triple sec + juice of 1/2 lime b) 30ml tequila + 15ml triple sec+ juice of 1/2 lime c) 45ml tequila + 30ml triple sec + 15ml lime juice d)60ml tequila + 30ml triple sec + 120ml lime juice + 2tsp sugar The last recipeis recommended for a frozen Margarita. Try them all and then stick to the oneyou like best.

Maybe you might even arrive at your own special formula. Americans wentnuts over the Margarita and our `phoren-returned' yuppies brought the craze

back home. But the way tequila is drunk in its natural habitat is thus - a lickof salt, a neat shot of tequila and a suck of lemon. Awesome what?! I triedthat in a restaurant once and they looked at me like I'd come from Mars. So Idid the next best thing. I salt-rimmed my glass, filled it with ice, squeezed ina couple of wedges of lemon and sloshed the tequila in. It tasted great and Iwasn't green anymore.

There are crazy variations to this basic swig combo, innovatively marketed bytequila companies internationally. Pepe Lopez introduced the `JalapenoJuice' promo which used jalapeno (a hot Mexican chilli) salt as the lick.Briefly, lick the fiery salt, shoot the tequila and generally pass out. PecosHeat Chili Pepper tequila and TQ Hot from Hiram Walker are the othermindblowing specialities. Then there's the other great classic - the TequilaSunrise. It's a simple variation of the Screwdriver (orange juice and vodkaover ice). Switch the vodka for tequila and add some `grenadine'(pomegranate syrup). The syrup settles at the bottom, creating the sunriseeffect. If you can't find pomegranate syrup, use strawberry crush. And tryand use fresh orange juice. Makes a helluva difference.

There are other interesting, if not very popular, tequila cocktails. Brave Bulluses 60ml each of tequila and Kahlua (coffee liqueur) poured over lots of ice,stirred and strained into a cocktail glass. Iguana is similar but adds 30mlvodka to the BB recipe. Dirty Mother is BB on the rocks topped with cold milkor cream. Tequila can also be substituted for regular spirit in a great manycocktails. Bloody Maria is a Bloody Mary with tequila, Tequini is a tequila

martini.Types :

Silver: Most silver tequila is filtered, brought to potable strength with de-mineralised water and bottled straight from the still. Ultra premium silvertequila is often left unfiltered. El Tesoro, a 100% blue agave tequila, is notdiluted at all - distilled to proof. Fine silver tequilas can be surprisinglysmooth and peppery.

Gold: the colour of a gold tequila comes from the addition of caramel to asilver tequila and not from age.

Reposados: This tequila is aged in wooden barrels for between two monthsto a year and are mellow enough without losing the fresh spiritness of thesilver.

Anejos (aneho): To be eligible for the anejo label, the tequila must be agedin oak barrels for over a year. The ageing leaves the tequila smooth andlush with a warm amber hue. Much like whisky, anejos show characteristictannin flavours with a hint of vanilla. A deep golden colour often indicatesthe addition of caramel.


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Gin Demystified

History : Gin is often regarded as the most specifically `English' of all spirits,and they did drink an awful lot of the stuff, but gin is, in fact, a creation ofthe Netherlands. It is believed that an apothecary, possibly in the sixteenthcentury, re-distilled a neutral spirit with juniper berries for medicinalpurposes - to use as a `diuretic' and in all probability as a `cure-all' potion asthey were wont to in that era.

An English legend tells of how their troops, sent to the Low Countries byQueen Elizabeth in 1585 to fight against Philip of Spain, came backmarvelling at the `Dutch courage' shown by their partners-in-war, andcarrying it with them in `bottles'! The English soon began distilling it

themselves. A century later, in 1688, with the accession of Dutch William tothe English throne, gin became truly the patriotic spirit to drink.

How to Drink it / Food to go with/Good Cocktails

Cocktails: The Gin Classics. One cannot talk of gin without referring to thatgreatest and most noble of all cocktails - the Martini. The drink that inspiredmany an over-worked executive to succumb to being pleasantlyaenesthetised at `Martini lunches'. The Martini is one of the few survivors ofthe old days, as copiously drunk today as it was then.

The Singapore Sling is another all time favourite - created by the Raffles

Hotel in Singapore, to cool the expats out to colonise the natives. Then themuch misunderstood Gimlet. Now guys, a Gimlet is a classic cocktail whichcombines gin and lime cordial, stirs with a lot of ice and strains into acocktail glass to be drunk straight. What? No soda? Fat chance! If you addsoda, its not a Gimlet anymore, just a gin, lime cordial and soda or a `ginand lime'. If you like it nice and tangy, you want a Tom Collins - gin, freshlime juice (generous quantity), sugar and soda in a tall glass over ice. Andof course there's gin and tonic, that most basic yet incredibly popular drink.All you do is fill a tall glass with ice, squeeze two wedges of lime and dropthe used shells in, pour in a decent measure of gin and top with tonic. Thenlatch on to the glass and don't let it out of your sight. A perfect hot-weathermate.

Switching regular gin with orange or lemon gin, makes for pleasantdrinking. Popular brands of gin include Booths, Blue Riband, Forbes,Mansion House and the recently introduced Gilbey's - the first internationallabel in gin. Flavoured gins are suddenly flooding shop-shelves - BlueRiband Duet (lime), Tango (orange) and Pinada (yucky pineapple); Kedia's`Fruit Punch' flavoured gins have an interesting ginger gin and `chalta hai'mango, orange and lemon gins. Their bottles come dressed with a tagspewing fairly puerile limericks.

A Recipe or Two : Its back to real business then - preparing for the risingmercury with two of the most refreshing thirst-busters.

SINGAPORE SLING: GLASS - collins INGREDIENTS 60ml gin juice of 2lemons 3 teaspoons powdered sugar 1 tablespoon cherry brandy soda waterto top GARNISH fruit stick (pineapple&cherry) TO MAKE: Put cherry brandyin glass. Fill 3/4 glass with ice cubes. Blend the sugar with the lemon juiceand add to the glass along with the gin. Gently top with soda. Place the fruitstick in the drink.

GREEN ORCHID GLASS: highball INGREDIENTS: 60 ml gin 2 teaspoons mintliqueur 2 wedges fresh lime tonic to top GARNISH: used lime shell, orangeslice/peel TO MAKE: Fill glass with ice. Squeeze in the lime and drop theused shells in. Por in the gin and liqueur. Top with tonic. Garnish with theorange.


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Types :

Dutch gin, generally known as Holland gin (genever at home) differs quiteradically from English gin, both in flavour as well as the way in which it isdrunk. Holland gin is heavier and more flavourful as it is distilled along withits aromatic ingredients unlike London gin, which is lighter, drier and subtlyflavoured. The aromatics (juniper berries, corriander, citrus peel, etc.., insecret combinations specific to individual brands) are steeped in a neutralspirit and not distilled to achieve its distinctive flavour.

The Dutch drink their genever like the Russians drink vodka - ice-cold, neatwith strong, fishy hors d'oevres. The Brits drink them in cocktails and tall

drinks. The preferred base for this spirit is either barley, maize or molasses.This spirit is then flavoured and each manufacturer uses his own uniqueingredients although juniper is always normally included. These flavouringsare referred to as "botanicals". The first step in the production of gin isnormally the dilution of the spirit by the addition of water to reach therequired strength. The flavouring ingredients are then added to the spirit ina still, which is then heated to remove essential oils from the botanicals.

Scotch

Introduction:

From its earliest days, scotch has been known for its curative and creative properties.It evolved into a unique cultural icon of the people who savoured it. Who can everforget the distinctive bottle of VAT 69 in a Hindi movie. Today scotch is enjoying yetanother revival as a cultural icon.

Legend has it that the ancient Celts knew how to distill grains at least as far back as800 B.C. Given that they lacked the climate to grow the more fragile grapevines, theyused cereals such as barley and rye. Those Celts viewed their fiery brew as a gift fromtheir gods that literally brought the dead to life and warmed even the coldest spirit. Infact, in Celtic whisky is called "uisge beatha" (ooshka baha)-the water of life.

What is Whisky ?A spirituous liquor distilled from a fermented mash of grains,usually rye, barley, oats, wheat, or corn, and matured inwood casks, usually for three or more years. Inferior gradesare made from potatoes, beets, or other roots.

From Scotland and Ireland in the 1400's, to the United States and Canadaduring Colonial times and to the rest of the world as its popularity grew,Scotch has become a popular libation for any occasion. Yet each culture hasplaced its stamp on this "aqua vitae" and each is sought out for its particularcharacter.

How it's Made or The Devil is in the Detail

The basis of every scotch whisky is barley. During themalting process, barley is soaked in water for two orthree days, then spread out to germinate for a week orso. During germination, enzymes turn the starch in thebarley into soluble sugars - which is nice.

When the green malt begins to sprout, it is dried in a"kiln" to halt the germination process. The peat that istraditionally used to fire the drying process gives themalted barley its characteristic taste. Malts from theisland of Islay, for example, derive a very distinct peaty


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character from the 'reek' (= peat smoke).

At the mashing stage hot water is added to the 'grist' (= milledmalt) in a large vessel called a mash tun. Here, the starch in thebarley is converted further into fermentable sugars. The liquidthat is drained off as a result of this process is called the ' wort',which later will grow into whisky. During the fermentation thesugars in the wort are converted into alcohol by the addition ofspecial yeast strains in a fermentation vessel, the 'Wash Back'.After 2 to 4 days, the result is the fermented 'wash' (7 to 10Alc.%).

During the distillation stage of producing a single malt, the washis boiled in a copper 'wash still', and distilled two (or eventhree) times. Alcohol boils more rapidly than water, so thevapors from the still can be collected as they condense back to alcohol. This firstdistillation produces 'low wines' , around 10 - 20 Alc. %

It is said that the shape and size of the copper pot still have a great influenceon the whisky. The shape of the pot stills is sometimes the most characteristicpart of a distillery

The second distillation often occurs in a special, smaller 'spirit still' . Within everydistillation, the liquor is divided into three 'cuts' of which only the second, 'the heartof the run', will be used. The first fraction ('heads') and last fraction ('tails') will bere-distilled together with the next batch of low wines. Finally, at the maturationstage, the heart of the run (a clear liquid of up to 70 Alc. %) chosen by the'stillman' is stored in oak casks for a minimum of three years. This minimum is setby law, but usually the malt gets a chance to develop much longer. You can readmore about this in Aging and Maturation.

A barrel of malt whisky usually containssome 500 litres of spirit. As a result ofevaporation, the rough spirit will annually

lose up to 2 percent alcohol while itmatures. This means that after 12 yearsthere are only about 400 litres left. The"street value" of a barrel of a goodstandard single malt is around 20,000.-Euro's / U$ Dollars.

Grain Whisky is produced by a largely industrial process. Its raw ingredients areBarley and other grains such as corn or maize. What is produced is a white spiritwith very little flavour. The spirit is placed in oak casks and only when it has beenstored for three years can it legally be called Whisky. Grain Whisky is generallyregarded as the bulking agent for Blended Whisky with the character of the Blend

Very often,the whisky is "chill filtered"before bottling.The only reason for thisbump in the production process is thata single malt becomes a little hazywhen it's refrigerated. Unfortunately,this filtering also means that theoriginal taste and texture of the malt isdamaged to some extent.


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coming from the Malt Whisky which is mixed with it.

AGING and MATURATION

Aging is a fairly complex process, which adds richness, flavour and texture towhisky. It is surrounded by a lot of mystique and people who oversee thisprocess are really valued. During aging the spirit loses some of its harshness andacquires the natural aromas of its environment. Thus a whisky that is aged nearthe sea may be different from one aged near a mountain meadow. Flavours canalso result from the cask itself. Thus a whisky which is aged in a cask thatpreviously contained sherry would taste different from one that was aged in a

rum cask.

Whisky matures only in casks and not in bottles. So all of you who've bought abottle of Cardhu 10 years old four years ago and are hoping that age will dosomething to your liquor, please drink it now. In Scotland and Ireland the spirithas to be at least three years old to be called Whisky.

Originally Casks were used to just store whisky and the property ofwhisky to improve with age could only be appreciated by those whobought and stocked large amounts of casks. Scientific maturation onlybegan in the 19th century.

The oak wood is used for casks that are used for aging and distilleries may ownthousands of casks. Scotland has few sources of wood (during the infamous

Clearances, reluctant clansmen were displaced by the simple expedient of thelaird burning the wooden roof beam of their houses) and most wood is imported.With the depletion of forests in England, the Whisky manufacturers had to lookelsewhere. In those days it was trendy for the English upper classes to consumesherry and empty sherry casks were available in plenty. Not only were thesecheap (which is what may have attracted them to the Scots in the first place)they also imparted a rich flavour to the spirits which were aged in them. Assherry consumption decreased, sherry casks were replaced with casks that hadbeen used to age Bourbon.

And that's how air, water, earth and fire transform into the "water of life" youcan find at a store near you. Just like a fine wine, a single malt whisky is formedby a lot of different influences, like the kind of water at the distillery, the shapeof the pot stills, the type of wood that is used for maturation and the time thatthe spirit stays in the barrel.

Different malt whiskies reach their best quality at different ages. When thedistillery or private bottler decides the malt has matured to the appropriateage, it is diluted to the correct strength (40% minimal) and then bottled.Unlike wine, malt whisky does not age or change once in the bottle. A lot ofsingle malts leave their distillery of birth at the age of 10 or 12 years, butsome are stored for 40 years or more.

Wood is a major factor in the development of a single malt. Not only the typeof wood (American or European oak, etc.) is important; the history of the


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wood plays an even bigger part in the process. Has the cask containedsherry, bourbon, port or even wine before? Is it a first-fill, second-fill orrefill? What's the size of the barrel, and (how often) has it been charred?These details all play a part in the casked maturation of a single malt.

The Whisky Producing Regions

Pronounciation of Scotch Names>Aberlour - Aber-lower>Auchentoshan- Ochentoshen

>Auchroisk- Othrusk>Bruichladdich- Brew-ich-laddie>Bunnahabhain- Boon-a-havun>Caol Ila- Kaal-eea>Cardhu- Kar-doo>Clynelish- Klyn-leesh>Dailuaine- Dall-Yewan>Drumguish- Drum-oo-ish>Glen Garioch- Glen Gee-ree>Glenmorangie- Glen-Mranjee>Knockdhu- Nock-doo

>Laphroaig- La-froyg>Ledaig- Led-chig>Pittyvaich- Pitt-ee-vay-ich>Strathisla- Strath-eye-la>Teaninich- Tee-an-inich>Tomintoul- Tomin-towel>Tullibardine- Tully-bard-eye-n

Whisky types can be clubbed by region of production. These distinctions wouldhowever emerge only if you were to sample Single Malts as Blends tend to marrydifferent flavours.

The main regions that you are likely to run into when you hit the Malt trailare :-

1. Speyside2. Highland3. Islay4. Kintyre peninsula (Campbeltown)5. Lowland............................................................................

1. Speyside

The important region of 'Speyside' is a modern sub-division of Highland. Prior to WorldWar II many of the distilleries in this area adopted the appellation 'Glenlivet' (which isa small glen on Speyside) - by tagging it onto the distillery name. The whiskies ofGlenlivet had established a reputation by the 18th century - even though they weremade outside the law!

Today over half of Scotland's malt whisky distilleries are on Speyside, and as a resultthe region itself has been carved up by commentators, either according to the riversrunning through it or by its principle districts. The latter course has been adapted andthe whiskies made in or around Elgin, the Upper Spey, Dufftown and Glenrothes, will


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be considered as well as Glenlivet itself.

2. The Highlands

This is the predominant geographicalfeature of Scotland and also the biggestarea in terms of production of ScotchWhisky. The main areas of productionare centered around the EasternHighlands (between Inverness andAberdeen) and Speyside (now a

separate "region') may be the capital ofwhisky production. The WesternHighlands have few distilleries andOban, which is one of the world's best

known Single Malts originates here. The Northern Highlands have some distilleries aswell and Glenmorangie and Highland Park (the northernmost distillery in the world)are from this region.

3. Islay

The Island of Islay (pronounced 'Eye-la')is the southernmost of the Western

Isles, and lies on the eastern side ofKintyre. It is flat and green and verylargely composed of peat - the water onthe island is brown with it. Winter galesdrive salt spray far inland, and thissaturates the peat, which is dried againby the briny, seaweedy breeze. All thesecharacteristics go into the whiskies of Islay, to a greater or lesser extent. Lagavulin isthe pick of the pack from here.

4. Kintyre peninsula (Campbeltown)

The Kintyre peninsula - that long green finger which points towards Ireland - is themost southerly point on the West Coast. It was a haven for illicit distillers in days goneby. Some go so far as to claim that the art of distilling arrived here with the first Gaelsfrom Ireland, in the 6th century.

Campbeltown, the only township of any size in Kintyre, was certainly one of the firstcentres of commercial distilling, and Campbeltown whiskies themselves had areputation to rival Speyside. Between 1880 and the 1920s, there were thirty-fourworking distilleries here, producing some 2 million gallons of spirit per annum.Campbeltown vied with Elgin as 'the whisky capital'. Today there are only twodistilleries, Springbank and Glen Scotia.

5. Lowland

The region embraces the mainland of Scotland south of the Central Belt (a line drawnbetween the Forth and Loch Lomond). There was a time, in the 1850s, when everytown of any size in the Lowlands had its distillery, to supply the English market as wellas local demands. For the style of Lowland whisky is much lighter than Highland, withlittle or no peating, and this had much broader appeal. By the 1880s almost the entireproduction of the Lowland distilleries went for blending: today, it is possible (and morecost effective) to create Highland malts with a light character to suit the requirementsof blenders. The principal distilleries are Auchentoshan and Glenkinchie.


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The Way to Wine- How grape become Wine

"God only made water, but man made wine." --Victor Hugo

Introduction :

Before we move forward, lets spend a little timeunderstanding the fundamental difference betweenthe approach of an Old World producer (say aFrenchman) and a New world winemaker (say aCalifornian).

The Californian came to the entire process ofwinemaking with a completely open mind. No weightof tradition lay on his shoulders. The focus was onthe process of winemaking, the scientific approach togrape-growing and clear communication to the finalconsumer about the wine. This led to the creation ofultra modern facilities.Grape growing techniques (the mecca of this is theUniversity of California at Davis) acquired a lot more science. Marketing focusedentirely on the grape variety and the winemaker. Wine-makers became superstarsand the consuming public, long lost in the maze of Old World labels, became more

knowledgeable about the grape that they were consuming. The Frenchman on theother hand believed that the most important factor in the production of wine wasall those elements, which influenced the growing of the grape. The soil of thevineyards, the micro-climate, the skill of the grape grower and so on. Thisaccording to them is what resulted in one wine being better or worse than another.

The analogy here would be your grandfather saying that the mangos from onevillage being better than those from another. There are a lot of merits on bothsides. The Old World has definitely benefited from adopting modern methods. Inthe New World there is an increasing realization that differences in grape-growingconditions do result in differences in the wine.

The Way to Wine- How wine is madeWhite wine making Red wine making Rose wine making

We'll keep this as laymanesque as we can. As grapes grow, they get riper (like allfruits). This means that the sugar level keeps increasing. This is what causes a ripefruit to be sweeter than an unripe one. Grapes need a moderate climate, longripening periods and no rains before harvest to really give their best. These factorscombine to determine if a year is a vintage year or not. As the grape ripens, thewinemakers will check regularly to see if the correct sugar levels are reached. Thewinemakers would ideally like the grape to remain on the vine as long as possiblein order to maximize ripeness. The wine-grower on the other hand would like tobring the crop in quickly. This is due to the fact that rain during the harvest islikely to make the grape watery and therefore impact the resultant wine.

Hence once everyone agrees to harvest, it becomes race against time. This iscommon for all wines. The distinction between wines- white, red, rose andsparkling is due to the differences in the subsequent processes.

White wine making
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White wine can be made from grapes thatare either white or red. That's because thecolour of the wine comes from the pigmentin the skin of the grapes and if thewinemaker removes the skin before the wineis made (i.e. the juice is fermented) thegrape will remain white. After the grapes arepicked they are de-stemmed and crushed ina large machine.

The juice now called free run juice is run offseparately. The stems and the skins are then

pressed to get more juice and then leftbehind. Next the juice is fermented.Fermentation is a process whereby the yeastconverts the sugar in the juice into carbondioxide and alcohol. The carbon dioxideescapes and the alcohol remains. Theresultant liquid (called must) is aged for awhile longer to let all the sugar turn intoalcohol.

The Bottling Hall

The yeast cells die and fall to the bottom of the fermenting vessel and are called"lees". Normally these are removed by letting them settle to the bottom anddraining off the clear juice (a process called racking). Some winemakers will letthem be and these are those wine which will have "aged on its lees" on the label(sur lie in French). The wine now has to age. For most white wine this is done insteel vats so that the flavours of the wine come through. A lot of Chardonnaythough is aged in oak barrels. The wine will then be racked (if not done already)and fined- a process whereby all extra floating particles are removed. It is thenbottled and may be aged further or drunk.

Vat Room

Red Wine making

Red wine is made with the same processexcept for one basic difference. The skins ofthe grape are not removed until the juice is

fermented. The juice, therefore, spendsmuch longer in contact with the skins. Thisresults in two things. The colour, from thepigments in the skin, get into the juice. Moreimportantly, since the skins contain a lot oftannins, these too get transferred to thewine.

Tannins are those substances, which leave your mouth feeling dry when youdrink strong black tea. They are important to wine as they help it age. When thefermentation is over the skins are separated. Makers of fine wines will keep it foranother week or so. After this all the other processes are similar to those ofwhite wine except that red wines are normally aged in oak

Rose Wine making

Rose wine is made in one of two ways. In the first method, the red grapes arecrushed and the skins are kept with the juice for a very short while. The rest ofthe process is normal. The other way is to blend a little red wine with the white.

Methode Champenoise - making sparkling wine

It is said that, because of marauding barbarians, monks hid their liquid provisions inbarrels in underground rooms, thus giving us the wine cellar. Most Europeanmonasteries had a clos, an enclosed vineyard, for producing wine. Monks were themajor contributors to viticulture. Martinmas is the feast day of Saint Martin, a monk


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of the Middle Ages, one of the first viticulturists. In 1638 the Prignon family had achild they named Pierre. When Pierre turned 20 he took the vows of the Benedictinemonk. History was soon to be made. Pierre, known for his brilliant mind, was madeadministrator of the monastery of Hautvillers. With the assistance of Brother Phillipe(Pierre had lost his eyesight) he caused the vineyard to put forth a rich yield. Theirwine was in high demand.

Blanc de blancs, a white dry fruity wine from white grapes, onlyturned out if there was enough sunshine during the summer months.Profits would drop if Dom Prignon failed to produce this wine so he

set about to make the same quality white wine from black grapes.Now Dom Prignon was endowed with a keen sense of smell andpalate. Says Dom Groussard, 'he could tell at once what grapes camefrom which vineyards, and that the wine of one could be mixed withthe wine of another, and he was never mistaken.' Dom Prignon knewof the particular characteristic of the white wine of A, the wine ofChampagne. It became effervescent with a second, short-livedfermentation. It still contained some yeasts, which remained dormantin cold weather. Under the influence of the warmth of spring, whenthe sap begins to work in the vine, the yeasts wake and proliferate.There is as much fermentation as the sugar present in the wine will

produce.

Dom Prignon sought to induce this second,accidental fermentation of the wine of Champagne ata given time, regulate it and keep its effervescence inthe wine. When 60 years old he succeeded,producing Champagne as we know it today. It waswildly successful. A very small amount of sugar isadded to the wine in cask to feed it and start thesecond fermentation. Then it is bottled. The bottlesare left stacked for months or years. Whenfermentation occurs a sediment of yeasts collects

along the lower side of the bottle. To remove thesediment without letting the gas escape the bottlesare laid on the diagonal. Every day for a season eachbottle is gently shaken by hand in the technique ofremuage(also called "Riddling"), so that the sedimentwill slip towards the neck, whence it will be expelledby the process of dgorgement, now performed at avery low temperature which freezes the deposit. Thefrozen sediment shoots out when the bottle is verybriefly opened.

The dryness of the wine depends on the amount of syrup, old wine and eau-de-viethat is added before the bottle is stoppered with the mushroom-shaped cork. The

syrup is crystallized sugar. 0 to less than 1.5 per cent is brut, sec if 2 to 4 per cent,and doux if 8 to 12 percent. Then, fashion was for champagne doux. Dom Prignondied in 1715 and was buried among his vines. During the Revolution the abbey ofHautvillers was destroyed, but the church and Dom Prignon's tomb remain. Today,Mot et Chandon, the firm which bought the walls and vineyards of Hautvillers in1794, give the name of Dom Prignon to their best champagne.

Opening a bottle of wine : Alternatively subtitled - extracting the cork

A good wine like people of blue blood is not into mingling, and especially with thecork whom it's kept at arms distance for many a year. So, the primary skill inopening a bottle is to remove the cork and remove it in such a way that you are ableto use it to plug the mouth of the bottle again without it being in a million pieces.


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Foilcutter

The first step is to remove the foil covering the top of thebottle. If you have one, then use a foilcutter. The way touse this tool is to twist it around the top of the bottle andthe four circular blades neatly slice through the coveringcapsules so that the top part of the capsule can easily beremoved. Else use a knife to make a thin incision in the foilcovering the top of the bottle, then peeling it off. Next wipeany dust or dirt off the bottle with a cloth or wet papertowel (especially the rim).

Now onto the cork. Remember that the cork has originally been inserted into themouth of the bottle by compressing it and then when it enters the mouth of the

bottle it expands to embrace the neck. Therefore extracting a cork requires applyinga certain amount of leverage on it. After all it was Archimedes who said in around240 BC, "Give me a lever long enough and a place to stand, and I will move theearth." He probably had just invented the latter day version of the corkscrew whenhe made this statement.

The standard version of corkscrew which is used is based on research conducted byLeon D. Adams of the Wine Institute in San Francisco, and a famous physicist, Dr.Leonard B. Loeb. They published a seminal paper on the subject called "Corkscrewsthat work", in the Wine Review, May, 1946. Read it whenever you want to go tosleep.

The way to use this kind of corkscrew is to keep screwing the screw into the cork,

with all the time the 2 parallel "wings" of the corkscrew rising until they areparallel with the screw and have reached their maximum height of ascension. Nowbring both wings down and you shall see the cork rise. If the cork has not risensufficiently for you to remove it then repeat the above procedure. This may havethe detrimental impact of harming the cork however so it's best to get it done withthe first time around.

How to Open a bottle of Champagne :

Method A - The Quiet Plop :

The most important thing to bear in mind is that thereis a certain amount of carbon dioxide in a bot of

sparkling wine which causes considerable pressure tobuild up in the bottle, therefore the cork if releasedinappropriately can lead to at least the loss of an eye.

How to:

1. You'll find that the top of mostchampagne bottles is coveredby this thin foil. First step is totake out a knife and neatlymake a thin cut around thebase of the cap, thus freeingthe foil.

2. Secondly you may haveobserved the wire cage whichencases the cork and holds itback. Very carefully twist theloop of the wire cage and keeptwisting until the loop is freedoff the bottle. At all times keepa gentle hold on the cork.

3. Next hold the bottle at a 45degree angle (sketch ofchampagne bottle at 45 degree


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angle) and rotate the bottlewhile holding the cork firm.Theoretically this is supposedto be done gently but firmly.After a period of time you'll findthat the cork pops out gently.That process undertaken, nowpour a little wine into eachglass and let the bubbles settlebefore coming back and pouringthe rest

Method B - The Flying Cork :

This is guaranteed to please relatives by marriage andmay partially make up for the fact that the apple oftheir eye is marrying a guy running a liquor site. FollowMethod A till step 3. The fundamental differences is thatnow instead of quietly removing the cork with the bottleat an angle, make sure the bottle mouth is facing theceiling (i.e. straight-up) and propel the cork out withyour thumb of the hand holding the cork. The result isvery gratifying.

Storing Wine :Lets clear one thing up first there's storing wine and there's storing wine. The firsttype of storing is for a casual drinker who's bought a bottle or two here and there andwants to make sure he's going to get the best out of it when he finally decides to drinkit. The second type of storing is for someone who's building a cellar and issystematically laying away cases of wine for to age and increase in value for futureconsumption or sale or both.

The essential principles of storage are the same in both the cases; only the degree ofeffort and expense will differ. Another thing to clear up (which may earn us volleys ofabuse from true wineys) is that white wine doesn't really need to be stored for greatlengths of time and can be consumed fairly quickly after purchase. It's red wines,

which greatly benefit from storage. That bit cleared up, lets start with for want of abetter expression, what we call the Casual Storer.

Casual storer :

You've bought a bottle of wine and don'tintend to drink it immediately. That said,it's best to buy wine at least a week beforeyou actually drink it so that it has a chanceto rest. So you're wondering whether toplonk it into the fridge or keep it with therest of your booze, which are storedhorizontally. Do neither; find a cool, dry

part of your house. If you're willing to shellout a few hundred rupees buy a wine rack(which you'll find made out of pressedwood or corrugated iron), else make dowith a cardboard box and store the wine onit's side.

The reason for storing the wine on its sideis to ensure that the cork remains incontact with the wine, which will keep thebottle airtight. The moment you keep thebot upright you run the risk of the cork


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shriveling up and air entering the bot. Withair comes bacteria and before you know ityour wine will be a genetically modifiedorganism.

Observing and Smelling :All liquor where you wish to smell and sip should be had in tulip glasses as the aromais caged in here (this includes Single Malt whiskies). Wines should be filled to one-thirdof the glass.

First, the colour.

Hold up the glass against a white surface. A red wine will be lightest red to almostbrown. A rose' will be pinkish and a white wine will be anything from pale yellow todeep gold. In both red and white wines, colour is an indication of body (intensity offlavor). The lighter the colour the lighter the body and vice versa. In wines as indiamonds, colour and clarity are measures of soundness.

After this visual treat it is time for the olfactory appraisal. Hold the base or the stem ofthe glass and twirl the glass. The wines should swirl about and release its bouquet.Raise the glass and smell it. You will over time learn to recognize the smell that istechnically called aroma- the smell of the grape rather than the wine. In doing so, you

may follow one of two schools of thought, the first opting for a quick first impressionsniff followed by a deeper one, the second opting for a deeper sniff the first timearound.

A couple of helpful tools to help you out with this processhave been produced by the French (Le Nez due Vin, whichliterally means the nose of wine and is a set of boxed sets ofconcentrated smells) and the Americans (Professor A.C.Noble of the University of California, Davis) who'veproduced a wine aroma wheel for ready reference whenyou're sniffing your way around.

Useful Sites

1. wine aromawheel

2. Le Nez du Vin

Aromas :

The normal types of aromas you can expect to find are :

1. Herbs and spices

2. Flowers

3. Fruits

4. Smells associated with deserts

5. Earthy, woody scents

6. Unpleasant smells

Tasting & Drinking :

Tasting

There is more hype per square inch to wine tasting than to any other activity relatingto anything to do with your mouth (with the possible exception of kissing). Iremember attending a wine-tasting workshop that was organized by AllianceFranaise, where the entire process was imbued with an almost ecclesiastical ritual. Icame away very psyched. Later a friend's father who has been into fine wines for
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decades did much to demystify the whole thing. Remember, you are the best judge ofwhat you like. So begin by sticking to one wine and drinking it regularly. You willbecome familiar with one wine and when you taste another one you'll be able to makeout the difference.

Take in a small amount and run it over your tongue before swallowing it. Let the after-taste develop. Most experts agree that this is the most distinctive part of the wine.

Also see :- Tasting Terms.

Drinking

Say you are at a restaurant, the chances are you will be presented a red wine atroom temperature. Don't be embarrassed to ask the steward to cool your bottle.And if he gives you a supercilious "don't you know red wine is drunk at roomtemperature? " look - let him have it on the jaw, it your money. I will go as far as tosay, mildly cool (10 minutes. in a wine bucket to about 18-20 degrees C) even thebest wine while it breathes and you'll be surprised. The aromas of a wine's bouquetare released according to their volatility and the temperature at which they areserved. Served too cold, it will release little, if any bouquet. Served too hot, there isdanger of oxidation, destruction or a combining of the highly volatile aromas or aloss of the aromatic elements. Warm red wine, unless drunk as mulled wine, cantaste flat and indifferent.

Wine Temperature (degrees centigrade)Red wines (foreign) 14 to 20

Red wines (Indian) 14 to 16

Sweet whites and sparkling ~ 5

Young whites 5-10

Best white wines 12-15

Temperature Dos and Don'ts :

First of all, "room" temperature is not necessarily bringing a wine to thetemperature of the room, especially when this temperature can be more than 20

C. In fact, it means bring a wine to a temperature 16/17 C. On the other hand, itis wrong to think that only an opened bottle can be brought to room temperaturesince heat exchanges occur through the bottle also.

The lower the temperature is, the more wine tannins are highlighted. Thisexplains why red aged/wines, full-bodied wines have to be brought to roomtemperature. If they are chilled too much they may end up tasting like only lightred wines should be cooled.

The higher the temperature is, the more mellow character of a wine seemsheavy, the acidity "biting". This explains why dry and mellow white wines arecooled.

Carbon monoxide has a tendency to burst out with more violence when thetemperature is high. Champagne and other sparkling wines are served very coldso that gases are barely perceptible and therefore the wine pleasant.

Buying Glasses :
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Still wines

As in several other sections of this feature here too, the wineglass you choose to buy / drink your wine from depends uponthe extent to which you're steeped in wine lore. On one handyou have Georg Riedel from Austria, who is a firm believerthat wines made from different grape varietals should bedrunk from glasses with different shapes, the theory beingthat the shape of the glass both dictates the way in which thearoma hits your nose as well as the way in which the drops ofwine hit that "sweet spot" on your tongue. For e.g. forBordeaux there may be a large tall glass with a slight taper.

A Riedel Bordeauxglass

A Riedel All Purpose Glass : Thegourmet glass

On the other hand you have the school ofthought, which believes in the APV (all purposewine glass for the uninitiated). Riedel make aglass for them too, it's called the Gourmet glass

In general here are some of the guiding principles you should followwhile buying wine glasses:

1. Make sure the glass is made from good quality lead crystal.

2. The glasses quality is also marked by its slenderness and by the number offacets you see reflected

3. The bowl of the glass should be round to bring the wine in contact withoxygen and thus release it's aromas.

4. Ideal bowl size is around 12 ounces (for red wine) and around 8 ounces (forwhite), so that you can safely fill 2/3ds in and swirl away to glory.

5. At the top it should taper inwards to prevent the aroma from escaping

6. Make sure that the stem of the glass is long and thin so that your handdoesn't inadvertently end up warming the bowl

7. Ensure that the rim is thin so that the wine flows smoothly on to yourtongue.

Caring for your glasses

Wash them by hand, rinse thoroughly and dry with a cloth, which is free oflint. Make sure that the cloth has no scent from that flavoured Surf youbought last week. If need be, rinse the glass before using it, to save odours

from wherever you're storing it to enter.

Sparkling wines

Sparkling wine should always be served in a flute as opposedto a saucer.

Champagne flute

Champagne saucer

The reason being that a flute preserves the bubbles(and the bouquet) whereas a saucer lets themdissipate quickly. The choice is clear. After all isn't itcalled bubbly for nothing.


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Tasting Terms (or How to Scam the world into thinking that you are a Wine Geek) :

As you get to know more about wine, you will encounter a blizzard of words, which areguaranteed to confuse and dismay. Worry not. Every field of human activity tries tomake the newcomer feel like a piece of cheese and the world of Wine has convertedthis into an art form.

Bone up on the list that follows. You can impress who ever you may wish to byseeming to be a wine geek. Increasing you'll realize that the brute majority of winedrinkers in India are on the same word-dropping trip that you are on. Then it'llbecome interesting. You can happily indulge in all the normal one-up-manship games,which make us Indians, such a great nation.

Read On

Acidity- Does not refer to a common digestive condition in India, but to a positivequality in wine. It does not mean that the wine is sour, but that it possesses a degreeof tartness.

Aftertaste- The lingering flavour a wine leaves in your mouth after you swallow it.The longer it lasts, the better the wine.

Balance- The major components of fruitiness, acidity and alcohol will all be inharmony in the good wines. None of these elements will be overpowering.

Chewy- A term used to describe a rich red wine with the right amount of tannin inthem. Also called "big" or "meaty". Tannins are these chemicals which are present inthe skin of the red grapes and which give red wine its longevity.

Cooked- This means that the wine tastes coarse like stewed or over-cooked fruit. It'sa negative aspect.

Corked- A distinctive musty smell. If you get a bottle that is corked, it means that thewine has had it.

Crisp- Normally used for white wine, it indicates a fresh, clean quality.

Fruity- When the flavour of the grape is evident in the wine. One way of checking outwhat we mean is to put a very small quantity of vodka (say 5 ml) into a glass ofTropicana grape juice. A positive attribute.

Flowery- Tastes of flower blossoms (so they say- the only flower I remember havingconsumed is cauliflower).

Green- Tastes like unripe fruit.

Mean. Or thin. Low on fruit or flavour (like most Indian wines).

Nose- Literally the smell. It may be called the aroma in young wines or the bouquet inmature wines.

Oaky- Good quality wines may be aged in oak barrels. The flavour of the wood in thebarrels rubs off ob the wines. Normally a positive attribute, unless its overdone.

Tannic- A trait in red wines. It is a very harsh astringent quality often found in youngred wines. Imagine drinking strong black tea. There is this harsh sensation at the sidesof you mouth. That is tannins at work.


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What Affects How Drunk You Get ?

When you have been drinking, your blood and alcohol concentration depends uponhow much you have drunk and how quickly you drank it. Other factors that affectconcentration are:

Your sizeIf you are small, your blood volume is much less than that of someone who islarger. You are, therefore, likely to be affected more by the same amount ofalcohol than someone much larger than you.

Your water levelIf you are dehydrated, alcohol will have a much greater effect than if yourbody's water concentration is normal. This is why drinking alcohol in thesummer or after exercise will affect you more.

Your genderWomen are generally smaller than men and they also have proportionatelyless body water. Therefore, they are more easily affected by alcohol.

The amount of food in your stomachIf you drink one unit of alcohol on an empty stomach, almost all the alcoholwill be absorbed within an hour. However, if there is food in your stomach thisprocess will be slowed down, and the alcohol will reach your brain and otherparts of your body more slowly.

How often you drinkPeople who drink regularly become less affected by alcohol as their bodies getused to it. They then need to drink more for it to have the same effect. This iscalled developing a tolerance to alcohol.

Top 10 Ways To Turn Down A Drink :

"No, thanks!" ( No explanation necessary; your response can be short, sweetand direct. )

"I've had enough" ( Again : short, to the point and completely acceptable. ) "Thanks, but I've got a ton of work to do later." "I'd rather get my own, thanks."

"I'm allergic to alcohol." "I'm driving tonight." "I have an important meeting tomorrow." "I'm OK for now." ( Keep a half-filled cup with you, whether you are drinking

or not. ) "No thanks, I'm taking medicines that I can't drink with." "I'm dieting....alcohol's got too many calories."

Try Saying No with a different twist :

With an invitation...Leave the option open for the future. "Not now, but maybe later"...."Another

time". With a friend...

Plan with a friend beforehand what each of you will or will not do, stay withthe plan, and stick together. The decision to drink less then becomes kind of ateam effort.

With an exit...Plan to physically relocate in case you feel you are in an uncomfortablesituation.

Have a quick one liner up your sleeve, like..."No thanks, I'm still a little partied out from New Year's"."You know what your problem is ? You think too much about others. It's timeyou start making yourself and your needs a top priority"."Why - do I seem sober ?".


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Safety And Control Tips

1. Set a 'Party Safe' goal for how many drinks you are going to have. Tell afriend the limit, count your drinks and stick to your goal.

2. Remember the word HALT. Don't drink if you are Hungry, Angry, Lonely orTired.

3. Don't gulp your drinks; you'll get drunk faster. Drink slowly and make it last.Or dilute your drinks.

4. Don't drink on an empty stomach. Always eat before you drink...a full meal.5. Alternate between alcohol and non-alcohol beverages. Bring your own non-

alcohol drink.6. Don't encourage or approve reckless and irresponsible behaviour caused by

intoxication.7. Before you celebrate, designate. Remember to alternate the designated driver

spot with friends.8. Remember saying "No" is absolutely fine.

Handling A Medical Emergency

When you are at a party, and someone passes out, the tendency is to laugh about.Things might not be so funny, however. Alcohol poisoning, which is where theunconsciousness comes from, can have more long-lasting effects, and even in casesbe fatal.

Danger Signs

1. Try to wake the person : Are they unconscious ? Do they respond to pinching ofthe skin or shouting their name ?2. Check their skin colour and temperature : If the person is pale or bluish, or ifthe skin is cold or clammy, they may not be getting enough oxygen.3. Check their breathing : If the person is breathing irregularly, with a few breathsand then nothing for a while, or if they are breathing very slowly or shallowly, this asign that medical attention is necessary.

What Do You Do?

1. Seek emergency medical help if your friend shows any of the above signs.

2. Turn the person on their side and leave them only if necessary to call for medicalassistance. If the person is on his or her side they may not choke if they get sick andvomit. Don't let them roll over onto their back.

What Shouldn't You Do?

1. Don't assume your semi-conscious or unconscious friend will be OK sleeping it off.2. Don't let fear about how your friend may respond tomorrow prevent you fromacting and getting help when they need it. It may be the greatest thing you couldever do in the name of friendship.3. By the way, the best way to handle the situation is to stop it before it happens toa friend or to yourself.

Cool Party, Responsible Host

Having as party can be great fun, especially when everyone thinks you are a coolhost or hostess. However, if you truly are a good host, you know that theresponsibility for the well-being of your guests is yours entirely. (In some countries,the host of the party is legally liable for the actions of his or her guests. Here, yourconscience will have to pay.) To make sure that the effects of alcohol consumptiondo not take an unpleasant toll, keep these tips in mind for a cool party with aresponsible host.


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Have a responsible person who does not drink take care of the bartending. Donot leave it to a paid server alone. If you do have a professional bartender,make sure s/he is trained in how to be a responsible one.

Use peg measures for pouring drinks, so everyone gets normal-sized drinks. Make sure people who are being served are not already inebriated. Serve healthy snacks that contain carbohydrates so that people don't drink on

an empty stomach. Serve dinner early so that people can eat and then drink for as long as they

like. Let people know early on in the party that you believe in being a responsible

host/hostess. Make sure that there are plenty of attractive options for non-drinkers. Most

people overlook teetotaler guests. Do not let intoxicated persons leave your party in the driving seat. Keep their

car keys and get them a taxi instead. Or have a friend who's sober drop themhome. Or get them to stay the night. Don't let them drive.

Promote the designated driver system. Give guests who are the designatedrivers at your party special identification and treat them as special increative ways. Instruct servers not to serve them any alcohol, and rewardthem in some way that makes other people appreciate their role.

When someone declines a drink, respect their choice and don't pressurize.People must have the option of not drinking if they don't want to.

Prevent people from gulping down their drinks too fast. Remember, your livercan handle only one 'standard' drink per hour on an average -- drinking at afaster speed is more likely to get you inebriated.

Do not condone or encourage any excessive alcohol consumption. It isn't'cool' to see people kill themselves or others. Or even make fools ofthemselves. If you are a real friend, you will try to prevent this fromhappening.

Do You Have A Problem ?

Sometimes people wonder: Do I drink too much ? Am I in control of my drinking ?Am I setting myself up for drinking-related problems ? The following questions aredesigned to help you identify drinking habits that may cause problems for you.Answer honestly; no one but you will know the score.

1. Have you left office early so you can party or just drink?2. Have you missed work or been late because of a hangover?3. Have you done poorly at some project, meeting or interview because you

drank too much the night before ?4. When drinking, have you ever done something for which you were later sorry

or embarrassed ?5. Have you ever 'blacked out' while drinking ? A blackout is not just a memory

loss -- that happens in intoxication also -- but "memory loss for a periodwhen the patient was not outwardly intoxicated ( shivering, unsteady etc. )and was to all extents and purposes behaving 'normally', yet does notremember what he/she did/said!"

6. Do you frequently drink until you are drunk? Do you drink to get drunk ?7. Do you find that most of your friends also drink a lot?

8. Have you ever had problems with friends, family, colleagues, superiors, or thelaw as a result of drinking?

9. Is drinking affecting your reputation?10.Does it bother you when other people say you drink too much ?11.Do people say that you "Can hold a drink well" or put down large amounts

without getting intoxicated ? This is not something to be proud of but ratheran alarming warning sign!

If you answered yes to one or more of these questions, stop and think for a moment.You may be doing yourself some harm. Maybe it's time to talk to someone, get someinformation.A good rule of thumb to keep in mind : What CAUSES a problem IS aproblem.


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Drinking Can Hurt Your Baby

When you are pregnant, your baby grows inside you. Everything you eat and drinkwhile you are pregnant affects your baby. If you drink alcohol, it can hurt yourbaby's growth. Your baby may have physical and behavioural problems that can lastfor the rest of his or her life. Children born with the most serious problems caused byalcohol have foetal alcohol syndrome. Children with foetal alcohol syndrome may :

Be born small; have abnormalities of the head. Have problems eating and sleeping. Have problems seeing and hearing. Have trouble following directions and learning how to do simple things.

Need special teachers and schools. Have trouble getting along with others and controlling their behaviour. Need medical care all their lives.

Drinking And Driving Don't Mix

Many of the effects of drinking alcohol that make people feel relaxed and happy alsoaffect how well they can drive; their chances of having a road accident are muchhigher. Drinking alcohol affects the body in the following ways:

You cannot coordinate and control your muscles as well as you can normally. It takes longer to react, so it is more difficult to deal with something

happening on the road that you didn't expect. You are less able to judge speed and distance. Alcohol can also affect people's

judgements and emotions. When they have been drinking, people often think they are fit to drive when

they are not or think that they are driving much better than they really are. They often feel more daring and reckless, making them more likely to drive

much faster.

The legal limit

As per the Indian Motor Vehicles Act 1988, driving with a blood alcohol concentration(BAC) of 30mg in 100 ml of blood is illegal anywhere in India. In the USA and manycountries in Europe the limit is 10 mg in 100 ml of blood. They are much stricter.This limit was chosen becuase there is a much higher risk of having an accidentabove it; but even at the legal limit you could be more likely to have an accidentthan if you hadn't drunk at all! There are no safe guidelines on how much you candrink before you go above the limit because, as we already know, the amount is verydifferent for each person. So the safest thing is not to drink any alcohol at allbefore driving.

The 'Topping-Up' Effect

Alcohol is removed from the body at a steady rate by the liver. A person who hasbeen drinking during the day might, towards the evening, be feeling much moresober, but he could still have a reasonably high concentration of alcohol in his blood.

So much so that just one more drink in the evening may be enough to put him overthe legal limit. This is known as the topping-up effect. The topping-up effect, meansthat it isn't what you have just drunk that matters - it is the total amount drunk thatmatters - it is the total amount drunk over the previous 12 hours or more.

The fact that alcohol is removed from the body so slowly has another importanteffect. If someone has had a binge-drinking session, it could be well into the nextafternoon before all the alcohol has been removed from the body. This means thatmany people who drive to work in the morning, after a heavy drinking session thenight before, are over the limit and their judgement on the roads is likely to beaffected.


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Avoiding Drinking and Driving

Most drinking and driving happens when people are trying to get home late at nightafter going out to a club or party. If you can't avoid driving make sure you stick tosoft or non-alcoholic drinks. With a little planning, it is possible to avoid getting intoa situation where you and others are tempted to take a chance. If you think you aregoing to drink you can, for example:

Leave your car or motorcycle behind and go with a driver who is not drinking. Use public transport. Arrange to come home by taxi. Organise somewhere to stay if you can't arrange for a lift home.

Take it in turns to be the 'designated driver', if you are a member of a regulargroup.

If you are giving a party, make sure you have some non-alcoholic drinks for drivers.Finally, if someone who has been drinking looks as if they are going to drive home,you should do your best to prevent them, even confiscating their car keys ifnecessary. Remember -- people's lives.

Cocktail Recipes

007by Shatbhi Basu

INGREDIENTS :90 ml Vodka.

15 ml Vermouth/ Dry white wine.

PREPARATION :

Fill glass with ice cubes. In a Cocktail Shaker, put 3-4 ice cubes, add both ingredients andshake for 8-10 seconds. Strain the drink into the ice-filled glass. Drop in the lemon peel. Spearthe olive on a stirrer and place across the rim of the glass.

Garnish : Twist of Lemon peel and Green olive.

fraud Mocktailby Arun Kumar Glass Type

Collins

INGREDIENTS :1 jigger vodka.

2 jiggers beer.

1 jigger Khus syrup.

Soda for topping up.

PREPARATION :

Serve in a prechilled collins glass and boost up your spirits

Alcoholic gola sherbetby HarshadThe recipe was born during my college days, when we were short of cash and often had to relyon the gola wala to provide us the mixtures instead of soft drinks.

INGREDIENTS :

Vodka

Pineapple juice

Sugar syrup

PREPARATION :

Form Golas from crushed Ice. Squeeze lots of lime on the golas and pour a spoon ful of sugar
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syrup on each of the golas.Form a mixture made of Rum or Vodka with a little bit of pineaaple juice (preferably syrup).The mixture should be a little viscous. Pour the mixture on the golas and serve.

Arrowheadby Shatbhi Basu Glass Type

Collins

Strange Brewer : Shatbhi is Tulleeho's resident bon vivant. To ask hera question - go to Ask Shatbhi.

INGREDIENTS :

30 ml Vodka.

30 ml Archer's Peach Schnapps.

2 tablespoons Campari

3 wedges of fresh lime

Soda and tonic to top.

PREPARATION :

Put the Campari in glass. Fill glass with ice cubes. Pour in the vodka andschnapps. Squeeze in the lemon wedges and drop the used peel in. Topwith half soda and half tonic. Float the slice of orange and place starfruitslice over the rim.

Garnish : Slice of orange, Starfruit slice

Anal furyby L.S.

Drank it and shat myself

INGREDIENTS :

30 ml SmirnoffVodka

2 shots of Peppermint 1 shot ofAftershock

30 ml tomato juice

1 tablespoon ofTabasco

Crushed seeds of green chilly

PREPARATION :

Bad Habitby Dale Dahlstrom Glass Type

Shot

INGREDIENTS :

1/2 Shot Smirnoffvodka

1/2 Shot Archer's Peach Schnapps

PREPARATION :

In a Shot Glass put one half Smirnoff and one half Archer's PeachSchnapps and shoot

Beercoffby Ramesh Parthasarthy Glass Type

Strange brewer : Ramesh is a software engineer with an interest injava beans, applets and brandy.

INGREDIENTS :

60 ml. SmirnoffVodka.
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Chilled Beer.

4-5 drops Tabasco.

PREPARATION :

Add ice and the slice of lime in a tall glass. Pour the Vodka and add theTabasco. Top up with chilled beer. Enjoy.

Garnish : Slice of lime.

Black Magicby Shailesh Nigam

Necessity is the mother of invention they say. I discovered the inventor in me one late evening,when a couple of friends dropped by uninformed. I got together whatever was available in thehouse and put some of my creativity to action. Voila, The drink was dynamite! When friendsasked what it was called, the first name that came to mind was - Black Magic. Surely is.Cheers!

INGREDIENTS :

60 ml SmirnoffVodka

30 ml grape juice

Coke

2 teaspoons of coffee

Half lime

PREPARATION :

Pour the grape juice in a cocktail shaker. Add coffee. Shake well to mix both. Pour in theSmirnoff slowly, shaking gently. Take a glass and fill half of it with ice cubes. Pour the shaker'scontents into the glass. Top it up with Coke. Squeze the half lemon, and you're ready for amiracle.

Bloody Mary

INGREDIENTS :

60ml vodka.

100ml Tomato juice.

Juice of 1 lime.

3-4 drops ofWorcestershire Sauce

8-10 drops ofTabascosauce

PREPARATION :

Rim the glass with salt. Fill it with ice cubes. Drop in the spent shell. Add all ingredients exceptthe vodka and stir. Gently slide in the vodka to form a clear layer. Place the lime slice over the

rim and use the celery stick or green chilly in place of a stirrer.Garnish : Salt Rim, Spent Lime Shell, Lime Slice, Long Celery Stick or Green Chilly.

Booze Tumbleby Pervin

I WAS CHALLENGED TO DO IT DURING A PARTY - I TOOK UP THIS CHALLENGE AND REMAINEDON MY OWN TWO FEET AT THE CLOSE OF THE PARTY.

INGREDIENTS :

PREPARATION :
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BLEND SEVEN DIFFERENT BOOZES IN A SINGLE GLASS. ADD A SHOT OF LIME JUICE TO ITAND GULP THIS DOWN IN ONE SHOT.THE SEVEN ARE :BEER, WHISKEY, RUM, VODKA, WINE, BRANDY AND GIN.

Bullshotby Shatbhi Basu Glass Type

Highball

Strange Brewer : Shatbhi is Tulleeho's resident bon vivant. To ask hera question - go to Ask Shatbhi

INGREDIENTS :

45ml Smirnoff.

15ml lime juice.

1/2 teaspoon Worcestershire Sauce.

6-8 drops Tabasco(optional).

Beef consomme/bouillon to top.

PREPARATION :

Salt rim the glass. Fill with ice cubes. Pour in the consomme andseasonings and stir. Add Smirnoff and stir again.

Garnish : Garnish with slice of lime or a celery stick or both.

Caribbean Weddingby Oliver Philpott

Can't remember - it seemed to do its job!

INGREDIENTS :

1 shot of SmirnoffVodka

60 ml ofChampagne

Top up with mango juice and lemonade

PREPARATION :

Chilli Mockerby Girish Glass Type

Highball

All this while there was only bloody mary which was considered to be aspicy vodka drink till CHILLI MOCKER was invented.

INGREDIENTS :

60 ml Smirnoffvodka

Khus syrup

Soda to top

Highball Glass with salted rim

PREPARATION :

Fill the salted rimmed glass with ice. Add 60 ml Smirnoff Vodka and 20ml Khus Syrup. Slit a Green chilli and garnish the rim of the glass so thathalf the chilli is in the glass. To serve top it with Soda and serve.

Garnish : Green Chilly

Chuck De Phatteyby Hari Om Goswami Glass Type

INGREDIENTS :
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Decanter

20 ml Whisky

20 ml SmirnoffVodka

20 ml White rum

20 ml Dark rum

20 ml Peach

20 ml Blue Curacao, 10 ml Fresh Lime, 10 ml Sugar Syrup, Limca

PREPARATION :

Fill ice cubes in a large decanter till the top, then add all the ingredients.Top up with limca and garnish with a pineapple slice and a cherry.

Garnish : Pineapple Slice & a Cherry
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