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Beverages

C H A P T E R C H A P T E R Beverages 9 Types of Wines Wines… 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

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Beverages

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  1. C H A P T E R C H A P T E R Beverages 9

  2. Types of Wines • Wines… • 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

  3. Wines • Vocabulary… • Varietal • Type of grape from which wines are made, and for which they are named • Vintage • Year in which a wine’s grapes were harvested

  4. Light Table Wines • Red Wines… • Made from red grapes • Coloring from grape skins • Cabernet Sauvignon and Pinot Noir • Rose… • Actually a category of red • Remove skin early in fermentation

  5. Types of Wines • White Wines… • Made from white grapes • Age and mature faster than red wines • Riesling • Chenin Blanc

  6. How Wine is Made • 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

  7. How Wine is Made • Racking… • Maturing… • Aging a wine • Filtering… • Fining • Clarifying • Bottling…

  8. Relationship to Food • Relationship… • 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

  9. Describing a Wine • Use of textures… • Softness and smoothness • Richness and thickness • Correspond to touch and temperature

  10. Describing a Wine • Use of flavors… • Fruity, minty, and herbal • Nutty, cheesy, and smoky • Correspond to use of nose and tongue

  11. Wine Producing Regions • Europe… • France • Bordeaux and Burgundy • Champagne and Cognac • Italy • Chianti • Germany • Riesling

  12. Wine Producing Regions • Europe (cont.)… • Spain • Sherry • Portugal • Port

  13. Wine Producing Regions • America… • “Wines Across America” • http://www.wines-across-america.com • California • North and Central Coast • Napa and Sonoma • Great Central Valley • Southern California

  14. Wine Producing Regions • America (cont.)… • New York • Oregon and Washington • Canada • Australia • South America • South Africa

  15. Types of Beers • Beer… • Lager • Clear light bodied • Ale • Fuller bodied, more bitter • Stout • Dark ale, sweet, strong, malt flavor • Pilsner • Style of beer brewing

  16. Malt Beverages • Brewing Process… • Water • Malt • Ground barley • Yeast • Fermenting agent • Hops

  17. Microbreweries • Microbreweries… • Smaller breweries • Locally made and distributed • Rock Bottom • Karl Strauss • Sierra Nevada • Samuel Adams

  18. Spirits • Spirits or Liquor • Liquid that has been fermented and distilled • Proof • Liquor’s alcohol content • In U.S. proof is twice the % of alcohol

  19. Whisky • Whisky… • Made from a fermented mash of grain to which malt, in the form of barley, is added • Scotch Whisky • Smokey Kilns • Irish Whisky • Not dried, milder

  20. Whisky • Whisky (cont.)… • Bourbon Whisky • Corn mixed with rye • Canadian Whisky • From corn

  21. White Spirits • White Spirits… • Gin • From juniper berries • Rum • Light is from sugarcane • Dark is from molasses • Tequila • Vodka • Lacks color, odor, and flavor

  22. Other Spirits and Cocktails • Brandy… • Distilled from wine • Cognacs from France • Cocktails… • Drinks made by mixing 2 or more ingredients • Stirred, shaken, or blended

  23. Trends in Nonalcoholic Beverages • Trends… • Nonalcoholic beer and wine • Coffee • Tea • Carbonated soft drinks • Juices • Bottled water

  24. Bars and Beverage Management • Management… • Physical bar setup • Critical for effectiveness • “Stations” properly placed • Location of “well” versus “call” brands • Relationship of beer

  25. Inventory Control • Inventory Control… • Four major objectives • Safeguards the company’s assets • Provides reliable accounting records • Promotes operating efficiency • Encourages adherence to policies • Physical count is the key to success

  26. Personnel Procedures • Procedures… • Properly screen and hire bar personnel • Methods for controlling employee theft • “Spotters” • “Bank switch”

  27. Different Types ofBeverage Establishments • Types of Beverage Establishments … • Restaurant bars • Hotel bars • Night clubs • Microbreweries • Sports bars • Coffee shops

  28. Liquor Liability and the Law • Liability and Law… • The bar is liable if • They serve a minor • They serve a person who is intoxicated • Dram shop law • Bar is liable for injuries caused by intoxicated customers • TIPS training

  29. Trends in Alcoholic Beverages • Trends… • Comeback of cocktails • Designer bottled water • Microbreweries • More wine consumption • Increase in coffee houses and coffee intake

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