Types of Wines How Wine Is Made Matching Wine With Food Beer The Brewing Process Spirits Nonalcoholic Beverages Beverage Establishments Liquor Liability and The Law Trends

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

AmericaCalifornia

North and Central CoastNapa 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

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The brewing process begins with water.Next, grain is added in the form of malt (barley that has been ground to a course grit).The grain is germinated, producing an enzyme that converts starch into fermentable sugar. The yeast is the fermenting agent. The malt then goes through a hopper into a mash tub, which is a large stainless steel or copper container. Here the water and grains are mixed and heated.

Chapter 10 - Beverages 22

The liquid is now called wort and is filtered through a mash filter or lauter tub.This liquid then flows into a brewing kettle, where hops are added and the mixture is boiled for several hours. The hop wort is filtered through the hop separator or hop jack and is pumped through a wort cooler flowing into a fermenting vat where pure-culture yeast is added for fermentation. The brew is aged for a few days prior to being barreled for draught beer or pasteurized for bottled or canned beer.

• 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

contentIn 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 ingredients

Stirred, 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

Restaurant bars Hotel bars Night clubs Microbreweries Sports bars Coffee shops

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

A popular place to go to get away from the stresses of everyday life for a long time.

A risky business. Requires a considerable

time commitment. Owners should study

demographics, market attitude, and social dynamics.

A new concept is critical to success.

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

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