List and describe the main grape varieties Suggest appropriate pairings of wine with

food Identify the various types of beer List the types of spirits and their main

ingredients Explain the restaurants liability in terms of

serving alcoholic beverages

Wine is fermented juice of grapes Light beverage wines (White,

Rose and Red) Sparkling wines (Champagne) Fortified wines (Sherry, Port and

Madeira)Have brandy or wine alcohol

added Aromatic wines (Vermouth and

Aperitif)Flavored with herbs, roots,

flowers and barks

VarietalType of grape from which

wines are made, and for which they are named

VintageYear in which a wine’s

grapes were harvested

Red WinesMade from red grapesColoring from grape skinsCabernet Sauvignon and

Pinot Noir Rose

Actually a category of redRemove skin early in

fermentation

White WinesMade from white

grapesAge and mature

faster than red winesChardonnaySauvignon BlancPinot BlancRieslingChenin Blanc

Cabernet Sauvignon

Merlot Pinot noir Zinfandel

• Crushing–A mixture of grape pulp, skins, seeds and stems

• Fermenting–A chemical process by which yeast acts on sugar to produce alcohol and carbon dioxide

Racking Maturing

Aging a wine Filtering

FiningClarifying

Bottling

White Wines Poultry, fish and egg entrees

Red Wines Any game or red meat

Sparkling Wines Any course, from dry to sweet

The heavier the food, the heavier the wine

Champagne can be served throughout a meal

When a dish is cooked with wine it is best served with that wine

Sweet wines should be served with foods that are not too sweet

Always follow guest preference and the GUEST is ALWAYS right!

Use of texturesSoftness and smoothnessRichness and thicknessCorrespond to touch and

temperature Use of flavors

Fruity, minty and herbalNutty, cheesy and smokyCorrespond to use of nose and

tongue

Serve lighter wines before full-bodied ones

Pair light-bodied wines with lighter food and fuller-bodied wines with heavier, richer or flavorful ones

Match flavors

Delicately flavored foods that are poached or steamed should be paired with delicate wines

Match regional wines with regional foods

Soft cheese like Camembert and Brie pair well with a variety of red wines

EuropeFrance

Bordeaux and Burgundy Champagne and Cognac

Italy Chianti

Germany Riesling

Spain Sherry

Portugal Port

America“Wines Across America”

www.wines-across-america.com

California North and Central Coast

Napa and Sonoma Great Central Valley Southern California

New York Oregon and

Washington Canada Australia South America South Africa

LagerClear, light bodied

AleFuller bodied, more

bitter Stout

Dark ale, sweet, strong malt flavor

Pilsner Style of beer brewing

Brewing ProcessWaterMalt

Ground barleyYeast

Fermenting agent

Hops

• Microbreweries–Smaller breweries–Locally made and distributed• Rock Bottom• Karl Strauss• Sierra Nevada• Samuel Adams• Gordon Biersch• Brew Moon

Spirits or Liquor Liquid that has been

fermented and distilled Proof

Liquor’s alcohol content In U.S. proof is twice the

% of alcohol

Made from a fermented mash of grain to which malt, in the form of barley, is added

Scotch Whiskey Smokey Kilns

Irish WhiskeyNot dried, milder

Bourbon Whiskey Corn mixed with rye

Canadian WhiskeyFrom corn

Gin From juniper berries

Rum Light is from sugarcaneDark is from molassesTequila

VodkaLacks color, odor and

flavor

BrandyDistilled from wineCognacs from France

CocktailsDrinks made by mixing

2 or more ingredientsStirred, shaken or

blended

Nonalcoholic beer and wine

Coffee Tea Carbonated soft

drinks Juices Bottled water

Physical bar setupCritical for

effectiveness“Stations” properly

placedLocation of “well”

versus “call” brands

Four major objectivesSafeguards the

company’s assetsProvides reliable

accounting recordsPromotes operating

efficiencyEncourages adherence

to policies Physical count is the

key to success

Properly screen and hire bar personnel

Methods for controlling employee theft“Spotters”“Bank switch”

Mr. White’s son JEFFMr. White’s son JEFF

Restaurant bars Hotel bars Night clubs Microbreweries Sports bars Coffee shops

Risky business Considerable time

commitment Study

demographics, market attitude and social dynamics

New concept is critical to success

Budgeting Legal issues

Evolved into a large industry Sales in bars and taverns

increased $3 million between 1990 and 2000

Diverse clientele More family oriented Games and family-friendly

menus Latest version of a

traditional arcade Menu has evolved Satellites and digital

receivers

The bar is liable ifThey serve a minorThey serve a

person who is intoxicated

Dram shop lawBar is liable for

injuries caused by intoxicated customers

TIPS training

Comeback of cocktails Designer bottled water Microbreweries More wine consumption Increase in coffee houses

and coffee intake Increased awareness and

action to avoid irresponsible alcoholic beverage consumption