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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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after reading and studying this chapter you should be able to
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 restaurant’s liability in terms of serving alcoholic beverages
types of wines
Types of Wines
  • Wine is fermented juice of grapes
  • Light beverage wines (white, rosé, 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
Wines
  • 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
Light Table Wines
  • Red wines:
    • Made from red grapes
    • Coloring from grape skins
    • Cabernet sauvignon and pinot noir
  • Rosé:
    • Actually a category of red
    • Remove skin early in fermentation
types of wines1
Types of Wines
  • White wines:
    • Made from white grapes
    • Age and mature faster than red wines
    • Chardonnay
    • Sauvignon blanc
    • Pinot blanc
    • Riesling
    • Chenin blanc
red wine
Red Wine
  • Cabernet sauvignon
  • Merlot
  • Pinot noir
  • Zinfandel
how wine is made
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
how wine is made cont
How Wine Is Made (cont.)
  • Racking
  • Maturing:
    • Aging a wine
  • Filtering:
    • Fining
    • Clarifying
  • Bottling
relationship to food
Relationship to Food
  • 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 food cont
Relationship to Food (cont.)
  • 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
Describing a Wine
  • 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
New Traditions
  • Serve lighter wines before full-bodied ones
  • Pair light-bodied wines with lighter food and fuller-bodied wines with heavier, richer, or flavorful food
  • Match flavors
new traditions cont
New Traditions (cont.)
  • 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
Wine-Producing Regions
  • Germany:
    • Riesling
  • Spain:
    • Sherry
  • Portugal:
    • Port
  • Europe:
    • France:
      • Bordeaux and Burgundy
      • Champagne and Cognac
    • Italy:
      • Chianti
wine producing regions cont
Wine-Producing Regions (cont.)
  • America:
    • “Wines Across America”:
      • www.wines-across-america.com
    • California:
      • North and Central Coast:
        • Napa and Sonoma
      • Great Central Valley
      • Southern California
wine producing regions cont1
Wine-Producing Regions (cont.)
  • New York
  • Oregon and Washington
  • Canada
  • Australia
  • South America
  • South Africa
types of beers
Types of Beers
  • Lager:
    • Clear, light bodied
  • Ale:
    • Fuller bodied, more bitter
  • Stout:
    • Dark ale, sweet, strong malt flavor
  • Pilsner:
    • Style of beer brewing
malt beverages
Malt Beverages
  • Brewing process:
    • Water
    • Malt:
      • Ground barley
    • Yeast:
      • Fermenting agent
    • Hops
microbreweries brewpubs
Microbreweries/Brewpubs
  • Microbreweries:
    • Smaller breweries
    • Locally made and distributed:
      • Rock Bottom
      • Karl Strauss
      • Sierra Nevada
      • Samuel Adams
spirits
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
whiskey
Whiskey
  • 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
White Spirits
  • Gin:
    • From juniper berries
  • Rum:
    • Light is from sugarcane
    • Dark is from molasses
    • Tequila
  • Vodka:
    • Lacks color, odor. and flavor
other spirits and cocktails
Other Spirits and Cocktails
  • Brandy:
    • Distilled from wine
    • Cognacs from France
  • Cocktails:
    • Drinks made by mixing 2 or more ingredients
    • Stirred, shaken, or blended
trends in nonalcoholic beverages
Trends in Nonalcoholic Beverages
  • Nonalcoholic beer and wine
  • Coffee
  • Tea
  • Carbonated soft drinks
  • Juices
  • Bottled water
beverage management
Beverage Management
  • Technology:
    • Inventory control and costing
  • Physical bar setup:
    • Critical for effectiveness
    • “Stations” properly placed
    • Location of “well” versus “call” brands
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
personnel procedures
Personnel Procedures
  • Properly screen and hire bar personnel
  • Methods for controlling employee theft:
    • “Spotters”
    • “Bank switch”
different types of beverage establishments
Different Types ofBeverage Establishments
  • Restaurant bars
  • Hotel bars
  • Nightclubs
  • Microbreweries
  • Sports bars
  • Coffee shops
nightclubs
Nightclubs
  • Risky business
  • Considerable time commitment
  • Study demographics, market attitude, and social dynamics
  • New concept is critical to success
  • Budgeting
  • Legal issues
  • www.nightclubbiz.com
sports bars
Sports Bars
  • 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
Liquor Liability and the Law
  • The bar is liable if:
    • It serves a minor
    • It serves a person who is intoxicated
  • Dram shop law:
    • Bar is liable for injuries caused by intoxicated customers
  • ServSafe for alcohol
  • Highway deaths and alcohol
  • Underage drinking
trends
Trends
  • 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