drinks power point

Beverage listsand alcoholic beverages

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Types of drinks lists• Bar and cocktail

• Restaurant

• After meal drinks (digestifs)

• Banqueting and events

• Room service

• Lounge service


Information about wine on drinks lists

• Name of wine• Country and area of

origin• Quality indication (e.g.

AOC, Qmp etc.)• Shipper• Château/estate

bottled• Bin number

• Varietals (name(s) of grape(s) used)

• Vintage• Alcoholic strength• ½ bottle, bottle,

magnum• Price• Supplier• Descriptive notes as

appropriate.


Information on other drinks • Type of drink• Brand name if

appropriate• Style (sweet, dry,

etc.)• Description, e.g.

for cocktails

• Alcoholic strength in percentage by volume, as appropriate

• Descriptive notes, as appropriate.


Alcoholic strengthTwo main scales:1 Organisation Internationale Métrologie Légale

(OIML) Scale (European): range 0% to 100% alcohol by volume.

2 American Scale (USA): range 0° to 200°.

Liquid measured as 40% alcohol by volume contains 40% pure alcohol. Under the American Scale, alcoholic strength of 80° equals 40% by volume.


Approximate alcoholic strength

0% non-alcoholic

not more that 0.05% alcohol free

0.05–0.5% de-alcoholised

0.5–1.2% low alcohol

1.2–5.5% reduced alcohol

3–6% beer, cider, ‘FABs’ and ‘alcopops’, with any of

these being up to 10%


Approximate alcoholic strength

8–15% Wines, usually around 10–13%

14–22% Fortified wines (liqueur wines) such as sherry and

port, aromatised wines such as vermouth, vin

doux naturels (such as Muscat de Beaumes-de-

Venise) and Sake

37.5–45% Spirits, usually at 40%

17–55% Liqueurs – very wide range


Safe, sensible limits• The UK has set the limits at:

21 units spread throughout the week for men

14 units spread throughout the week for women (excluding pregnant women).

• Drinking in excess of these limits is likely to be damaging to health.


A unit of alcohol• One unit of alcohol is equal to 10 millilitres (liquid)

or 8 grams (weight) of alcohol• This is roughly equivalent to:

½ pint of ordinary beer or lager one glass of wine (125 ml) one glass of sherry (50 ml) one measure of vermouth or similar (50 ml) one measure of spirits (25 ml).


Calculating alcohol intake• The specific percentage of alcohol, multiplied by

the amount in litres, equals the units of alcohol per bottle. For example: Wine at 12% alcohol by volume x 0.75 litre

bottle = 9 units per 75 cl bottle. This 75 cl bottle of wine will give six 125 ml

individual glasses of wine and each glass will contain 1.5 units of alcohol (9 units in the whole bottle, divided by the 6 glasses).


Examples for other drinks• Lager at 5% alcohol x 0.50 litre measure =

2.5 units per half litre measure.

• Spirit at 40% alcohol x 0.025 litre (25 ml) measure = 1 unit per 25 ml measure.

• Sherry at 18% alcohol x 0.05 litre (50 ml) measure = 0.9 unit per 50 ml measure.


Cocktails and mixed drinks

Illustration courtesy of Six Continents Hotels

• The term cocktail is now generally recognised to mean all types of mixed drinks.


Preparation

• Cocktails are prepared by: shaking in a cocktail shaker, or stirring in a mixing glass.

• Mixed drinks are prepared by: building or layering in the serving

glass.


Bitters• Used either as aperitifs or for flavouring

mixed drinks and cocktails.

• Popular varieties include:• Amer Picon• Angostura bitters• Campari• Fernet Branca• Underberg.


Wine• Definition:

Alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes.


Climactic conditions

• The right climatic conditions are found in two main wine-producing zones: between the latitudes 30° and 50° north

of the equator between 30° and 50° south of the

equator.


Production• Three-quarters of the world’s wine is

produced in Europe.

• Just under half in the EU.

• France and Italy produce the most wine.

• Followed by Spain, USA, Australia, Argentina, Germany, Portugal, Chile and South Africa.


The grape• Main vine species is named Vitis vinifera• The grape consists of:

skin – provides tannins and colour stalk – provides tannins pips – provides bitter oils pulp – contains sugar, fruit acids, water and

pectins.• The yeast required for fermentation is on the skin

in the form of a whitish ‘bloom’.


Principal white grapes• Chardonnay• Chenin blanc• Gewürztraminer• Muscat• Pinot Blanc/ Weissburgunder• Pinot Gris/Pinot Grigio/Ruländer/Tokay-Pinot Gris• Riesling• Sauvignon Blanc• Sémillon• Viognier


Principal red grapes• Cabernet Sauvignon• Gamay• Grenache/Garnacha• Malbec• Merlot• Nebbiolo• Pinot Noir/ Spätburgunder/ Pinot Nero• Sangiovese• Shiraz/Syrah• Tempranillo• Zinfandel (Pimitivo in Italy)


Factors influencing quality and taste

• Vine family and grape species.

• Method of cultivation – viticulture.

• Method of wine making – vinification.

• Luck of the year – vintage.

• Ageing and maturing process.

• Method of shipping or transportation.

• Storage temperature.


Pests and diseases• Main ones are:

Phylloxera vastatrix – harmful to grape Grey rot or pourriture gris – harmful to grape Noble rot or pourriture noble (Botrytis cinerea)

– same fungus as grey rot but in a form that is beneficial for the grape.


Faults in wine• Main faults are:

corked wine maderisation or oxidation tartare flake excess sulphur dioxide (SO2) secondary fermentation hydrogen sulphide (H2S) sediment, lees, crust or dregs cloudiness.


Classification of wine

• Still (or light) wine and sparkling wine both types are usually between 9% and 15%

by volume. The wines may be red, white or rosé.

• Fortified (liqueur) wine between 15% and 22% by volume strengthened by the addition of alcohol, usually

a grape spirit, e.g. sherry, port, Madeira.


Other types• Organic

• Alcohol-free, de-alcoholised and low- alcohol

• Vins doux naturels: fortified to preserve sweetness

• Aromatised: flavoured and fortified, often called vermouth


Quality control for wines

• The majority of the world’s wine-makers observe strict quality regulations, covering aspects such as: the location of the vineyards the variety of grape used how the wine is made how long it is matured.


European Union directives

• Two main quality classes of wine: table wine quality wines produced in specified regions

(QWPSR) or, in French, vin de qualité produit en regions determinés (VQPRD).

• Each country also has its own systems.


EU wine label requirements

• Name of the wine.• Country where the wine was made.• Alcoholic strength in percentage by volume

(% vol).• Contents in litres, cl or ml.• The name and address or trademark of the

supplier.


Other information on EU wine labels

• Varietal(s) – name(s) of the grape(s).• Year the grapes were harvested (vintage) if

sold as a vintage wine.• Region where the wine was made.• Property where the wine was made.


Example of a wine label

German wine label


Terms found on wine labels

Term France Germany Italy Spain Portugal

Wine vin Wein vino vino vinho

Dry sec trocken secco seco seco

Medium demi-sec halbtrocken abbocato abocado semi-seco

Sweet doux/ moelleux

süß dolce dulce doce

White blanc Weißwein bianco blanco branco

Red rouge Rotwein rosso tinto tinto

Rosé rosé Rosé rosato rosado rosado


Closures for wine bottles

• Natural corks.

• Technical (or composite) corks.

• Synthetics (plastics).

• Screw caps.


Spirits• Produced by the distillation of alcoholic

beverages (alcoholic wash).

• Two main methods of producing spirits: the pot still method – used for full, heavy

flavoured spirits such as brandy the patent still (Coffey) method – produces the

lighter spirits such as vodka.


Alcoholic bases for spirits

Spirit BaseWhisk(e)y, gin and vodka Barley, maize or rye (i.e. beer)

Brandy Wine

Calvados Cider

Rum Molasses

Tequila Pulque

Eau de vie (water of life) Juice of fruit (usually

water-clear in appearance)


Liqueurs• Sweetened and flavoured spirits (brandy,

rum or a neutral spirit).

• Made by one of two methods:1 heat or infusion method: uses a pot still for

distillation purposes

2 cold or maceration method: allows the soft fruit to soak in brandy in oak casks over a long period of time.


Popular liqueurs

Liqueur Flavour/spirit base

Archers Peaches/Schnapps

Chartreuse Herbs, plants/brandy

Cointreau Orange/brandy

Crème de cacao Chocolate, vanilla/rum

Kahlúa Coffee/rum

Malibu Coconut/white rum

Sambuca Liquorice/neutral spirit

Tia Maria Coffee/rum


Beer• Made from:

malted grains such as barley water/liquor yeast hops for flavour.


Types of beers• Cask-conditioned beers – final fermentation in the

cask (or barrel).• Bottle-conditioned beers – tend to throw a

sediment in the bottle while fermenting and conditioning takes place.

• Draught beer in cans – have an internal patented system producing pub-style, smooth, creamy head when poured from the can.


Faults in beer

• Cloudy

• Flat

• Sour

• Foreign bodies


Beer measures

• Nips – 7–8 fl oz (about 22.72 cl)

• Half pint – 10 fl oz (about 28.40 cl)

• Pint – 20 fl oz (about 56.80 cl)

• Litre

• Half litre


Cider and perry

• Cider – alcoholic beverage obtained through the fermentation of apple juice, or a mixture of apple juice and up to 25% pear juice.

• Perry – obtained from pear juice and up to 25% apple juice.


Tasting techniques• Tasting, or evaluation, of wine and other

drinks is carried out to: develop learning from experience help in the assessment of the quality of a wine

in terms of value monitor the progress of a wine assist in the description of a wine when selling provide a personal record of wines tasted.


Professional approachThree key stages:

1 Recording the details of each individual wine

2 Looking at, smelling and tasting the wine

3 Recording the findings.

Wine taster’s glass

(International Standards Organisation)


Wine evaluation terms – Sight•Clarity: clear, bright, brilliant, gleaming, sumptuous, dull, hazy, cloudy•Colour intensity: pale, subdued, faded, deep, intense•White wine: water clear, pale yellow, yellow with green tinges, straw, gold, deep yellow, brown, maderised•Rosé wine: pale pink, orange-pink, onion-skin, blue-pink, copper•Red wine: purple, garnet, ruby, tawny, brick-red, mahogany


Wine evaluation terms – Smell

Referred to as nose, aroma or bouquet.

• Condition: clean – unclean• Intensity: weak – pronounced• Other aroma descriptors: fruity, perfumed, full,

deep, spicy, vegetal, fine, rich, pleasant, weak, nondescript, flat, corky.


Wine evaluation terms – Taste•Sweetness/dryness: bone dry, dry, medium dry, sweet, medium sweet, sweet, luscious•Acidity: low – high•Tannin: low – high•Body: thin, light, medium, full-bodied•Length: short – long•Other taste descriptors: fruity, bitter, spicy, hard, soft, silky, floral, vegetal, smooth, tart, piquant, spritzig/petillant (slightly sparkling)


Evaluation terms – Conclusion

Summing up: •well-balanced, fine, delicate, rich, robust, vigorous, fat, flabby, thick, velvety, harsh, weak, unbalanced, insipid, for laying down, just right, over the hill

Overall quality/value:•poor – acceptable – good – outstanding


Matching wine and food • Acidity can be used to match, or to contrast, acidity in

foods.• Age/maturity – simpler foods work better with older,

more delicate wines.• Oak – the more oaked the wine, the more robust and

flavoursome the foods need to be.• Sweetness – generally, the wine should be sweeter

than the food. • Tannic wines match well with red meats. Not good

with egg dishes or salty foods.• Weight – big, rich wines go well with robust

(flavoursome) meat dishes.


Beers and food

• Increasing trend to offer beers with food.

• Generally, the considerations for the pairing of beers and foods are similar to those for matching wines with foods.

• In particular, take account of acidity, sweetness/dryness, bitterness, tannin, weight and the complexity of the taste.

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