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Chapter 10 Beverages. After Reading and Studying This Chapter, You Should Be Able to:. 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

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Chapter 10 beverages l.jpg

Chapter 10Beverages

After reading and studying this chapter you should be able to l.jpg
After Reading and Studying This Chapter, You Should Be Able to:

  • 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

Figure 10 1 alcoholic beverages l.jpg
Figure 10-1 to:Alcoholic Beverages

Types of wines l.jpg
Types of Wines to:

  • 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

Wines l.jpg
Wines to:

  • 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

Light table wines l.jpg
Light Table Wines to:

  • 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

Types of wines7 l.jpg
Types of Wines to:

  • White Wines

    • Made from white grapes

    • Age and mature faster than red wines

    • Chardonnay

    • Sauvignon Blanc

    • Pinot Blanc

    • Riesling

    • Chenin Blanc

Red wine l.jpg
Red Wine to:

  • Cabernet Sauvignon

  • Merlot

  • Pinot noir

  • Zinfandel

How wine is made l.jpg
How Wine Is Made to:

  • 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

How wine is made10 l.jpg
How Wine Is Made to:

  • Racking

  • Maturing

    • Aging a wine

  • Filtering

    • Fining

    • Clarifying

  • Bottling

Relationship to food l.jpg
Relationship to Food to:

  • 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

Relationship to food12 l.jpg
Relationship to Food to:

  • 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!

Describing a wine l.jpg
Describing a Wine to:

  • Use of textures

    • Softness and smoothness

    • Richness and thickness

    • Correspond to touch and temperature

  • Use of flavors

    • Fruity, minty and herbal

    • Nutty, cheesy and smoky

    • Correspond to use of nose and tongue

New traditions l.jpg
New Traditions to:

  • 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

New traditions15 l.jpg
New Traditions to:

  • 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

Wine producing regions l.jpg
Wine Producing Regions to:

  • Europe

    • France

      • Bordeaux and Burgundy

      • Champagne and Cognac

    • Italy

      • Chianti

    • Germany

      • Riesling

    • Spain

      • Sherry

    • Portugal

      • Port

Wine producing regions17 l.jpg
Wine Producing Regions to:

  • America

    • “Wines Across America”


    • California

      • North and Central Coast

        • Napa and Sonoma

      • Great Central Valley

      • Southern California

Wine producing regions18 l.jpg
Wine Producing Regions to:

  • New York

  • Oregon and Washington (pictured)

  • Canada

  • Australia

  • South America

  • South Africa

Types of beers l.jpg
Types of Beers to:

  • Lager

    • Clear, light bodied

  • Ale

    • Fuller bodied, more bitter

  • Stout

    • Dark ale, sweet, strong malt flavor

  • Pilsner

    • Style of beer brewing

Malt beverages l.jpg
Malt Beverages to:

  • Brewing Process

    • Water

    • Malt

      • Ground barley

    • Yeast

      • Fermenting agent

    • Hops

Microbreweries l.jpg
Microbreweries to:

  • Microbreweries

    • Smaller breweries

    • Locally made and distributed

      • Rock Bottom

      • Karl Strauss

      • Sierra Nevada

      • Samuel Adams

Spirits l.jpg
Spirits to:

  • Spirits or Liquor

    • Liquid that has been fermented and distilled

  • Proof

    • Liquor’s alcohol content

    • In U.S. proof is twice the % of alcohol

Whiskey l.jpg
Whiskey to:

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

  • Scotch Whiskey

    • Smokey Kilns

  • Irish Whiskey

    • Not dried, milder

  • Bourbon Whiskey

    • Corn mixed with rye

  • Canadian Whiskey

    • From corn

White spirits l.jpg
White Spirits to:

  • Gin

    • From juniper berries

  • Rum

    • Light is from sugarcane

    • Dark is from molasses

    • Tequila

  • Vodka

    • Lacks color, odor and flavor

Other spirits and cocktails l.jpg
Other Spirits and Cocktails to:

  • Brandy

    • Distilled from wine

    • Cognacs from France

  • Cocktails

    • Drinks made by mixing 2 or more ingredients

    • Stirred, shaken or blended

Trends in nonalcoholic beverages l.jpg
Trends in Nonalcoholic Beverages to:

  • Nonalcoholic beer and wine

  • Coffee

  • Tea

  • Carbonated soft drinks

  • Juices

  • Bottled water

Bars and beverage management l.jpg
Bars and Beverage Management to:

  • Physical bar setup

    • Critical for effectiveness

    • “Stations” properly placed

    • Location of “well” versus “call” brands

Inventory control l.jpg
Inventory Control to:

  • 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

Personnel procedures l.jpg
Personnel Procedures to:

  • Properly screen and hire bar personnel

  • Methods for controlling employee theft

    • “Spotters”

    • “Bank switch”

Different types of beverage establishments l.jpg
Different Types of to:Beverage Establishments

  • Restaurant bars

  • Hotel bars

  • Night clubs

  • Microbreweries

  • Sports bars

  • Coffee shops

Nightclubs l.jpg
Nightclubs to:

  • Risky business

  • Considerable time commitment

  • Study demographics, market attitude and social dynamics

  • New concept is critical to success

  • Budgeting

  • Legal issues


Sports bars l.jpg
Sports Bars to:

  • 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

Liquor liability and the law l.jpg
Liquor Liability and the Law to:

  • 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

Trends l.jpg
Trends to:

  • 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