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Chapter 10 Beverages

Chapter 10 Beverages

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Chapter 10 Beverages

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  1. Chapter 10Beverages

  2. 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

  3. Figure 10-1Alcoholic Beverages

  4. 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

  5. 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

  6. 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

  7. Types of Wines • White wines: • Made from white grapes • Age and mature faster than red wines • Chardonnay • Sauvignon blanc • Pinot blanc • Riesling • Chenin blanc

  8. Red Wine • Cabernet sauvignon • Merlot • Pinot noir • Zinfandel

  9. 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

  10. How Wine Is Made (cont.) • Racking • Maturing: • Aging a wine • Filtering: • Fining • Clarifying • Bottling

  11. 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

  12. 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!

  13. 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

  14. 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

  15. 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

  16. Wine-Producing Regions • Germany: • Riesling • Spain: • Sherry • Portugal: • Port • Europe: • France: • Bordeaux and Burgundy • Champagne and Cognac • Italy: • Chianti

  17. 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

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

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

  20. Malt Beverages • Brewing process: • Water • Malt: • Ground barley • Yeast: • Fermenting agent • Hops

  21. Microbreweries/Brewpubs • Microbreweries: • Smaller breweries • Locally made and distributed: • Rock Bottom • Karl Strauss • Sierra Nevada • Samuel Adams

  22. 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

  23. 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

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

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

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

  27. Beverage Management • Technology: • Inventory control and costing • Physical bar setup: • Critical for effectiveness • “Stations” properly placed • Location of “well” versus “call” brands

  28. 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

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

  30. Different Types ofBeverage Establishments • Restaurant bars • Hotel bars • Nightclubs • Microbreweries • Sports bars • Coffee shops

  31. 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

  32. 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

  33. 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

  34. 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