Will Update With The Questions Soon ( Sorry For The Delay ........)
1Wine making process-Viticulture-vintage-wine
press-fermentation-racking-finning-filteration-refrigeration-sulphuration-maturing—wine
tasting by connossieurs-blending-bottling.
2grapes,yeast,
3.Viticulture (from the Latin word for vine) is the science, production, and study
of grapes. It deals with the series of events that occur in the vineyard. When the grapes are
used for winemaking, it is
also known as viniculture.
It is a branch of the science of horticulture.
4Winemaking or vinification,
is the production of wine, starting
with selection of the grapes or
other produce and ending with bottling the finished wine. Although most wine is
made from grapes, it may also be made from other fruits or plants. Mead is
a wine that is made with honey being the primary ingredient after water.
5 white grapes-chardonnay,Riesling,sauvignon
blane,semillion,chenin blanc
6 name of five black grapes-Barbara,gamay,Grenache,malbac,meunier,zinfadel
7basis of classification of
wine-colour,nature,taste,year,body.
8classification of wine by type of origin is
basically where it is produced. An appellation is a legally defined and
protected geographical indication used to identify where the grapes for a wine
were grown; other types of food often have appellations as well. Restrictions
other than geographical boundaries, such as what grapes may be grown, maximum
grape yields, alcohol level, and other quality factors, may also apply before
an appellation name may legally appear on a wine bottle label. The rules that
govern appellations are dependent on the country in which the wine was
produced.
9 A wine that is
a blend of several varieties of grapes with no one grape predominating; a wine
that does not carry the name of any specific grape
10 varietal
wine-A Varietal describes a wine made primarily from a single named grape
variety, and which typically displays the name of that variety on the wine
label.[1][2] Examples of grape varieties commonly used in varietal wines are
Cabernet Sauvignon, Chardonnay and Merlot. Wines that display the name of two
or more varieties on their label, such as a Chardonnay-Viognier, are blends and
not varietal wines. The term is frequently misused in place of vine variety;
the term variety refers to the vine or grape while varietal refers to the wine
produced by a variety.[
11those labeled with name
of the grape with which they are produced are called varietal wines ,most
premium wines in united states are labeled as varietal.The buyer is assured
that 75 percent of the wine in the bottle is made from the grape from which it
is produced.
Generic wines –wines
identified by regional names and not by name the grape is known as generic
wines .examples are Bordeaux,burgundy,Beaujolais,roija,mosel
12 classification of wines by its properties—
Wines may be
classified by vinification methods. These include classifications such as red
or white wine, sparkling, semi-sparkling or still, fortified and dessert wines.
The color of wine is not determined by the juice of the grape,
which is almost always clear, but rather by the presence or absence of the
grape skin during fermentation. Grapes with colored juice, for example alicante
bouchet, are known as teinturier.
Red wine is made from red (or black) grapes, but its red color is bestowed by a
process called maceration, whereby the skin is left in contact with the juice during
fermentation. White wine can be made from any colour of grape as the skin is
separated from the juice during fermentation. A white wine made from a very
dark grape may appear pink or 'blush'. A form of Rosé is called Blanc de Noirs where the juice of red grapes are allowed
contact with the skins for a very short time (usually only a couple of hours).
-
Sparkling wines such as champagne, contain carbon dioxide which is produced naturally from fermentation
or force-injected later. To have this effect, the wine is fermented twice, once
in an open container to allow the carbon dioxide to escape into the air, and a
second time in a sealed container, where the gas is caught and remains in the wine.[13] Sparkling wines that gain theircarbonation from the traditional method of bottle
fermentation are labelled "Bottle Fermented", "Méthode Traditionelle", or "Méthode Champenoise". The latter
designation was outlawed for all wines other than Champagne (which for obvious
reasons does not bother to utilize it) in Europe in 1994.
Dessert and fortified wine
Dessert wines range from slightly sweet (with less than 50
g/L of sugar) to incredibly sweet wines (with over 400 g/L of sugar). Late harvest wines such as Spätlese are made from grapes harvested well
after they have reached maximum ripeness. Dried grape wines, such as Recioto and Vin Santo from Italy, are made from
grapes that have been partially raisined after harvesting.Botrytized wines are
made from grapes infected by the mold Botrytis cinerea or noble rot. These include Sauternes from Bordeaux, numerous wines from Loire such as Bonnezeaux and Quarts de Chaume, Tokaji Aszú from Hungary, and Beerenauslese. Ice Wine is made from grapes that are harvested while
they are frozen. Fortified wines are often sweeter, and generally more
alcoholic wines that have had their fermentation process stopped by the
addition of a spirit, such as brandy, or have had
additional spirit added after fermentation.[16] Examples include Port,Madeira and Sherry.
Other styles
Table wines may have an alcohol content that is no higher
than 14% in the U.S.. In Europe, light wine must be within 8.5% and 14% alcohol
by volume. Thus, unless a wine has more than 14% alcohol, or it has bubbles, it
is a table wine or a light wine. Table
wines are usually classified as "white," "red," or
"rosé," depending on their colour. In Europe 'vins de table' (in
French), 'vino da tavola' (in Italian), 'Tafelwein' (in German) or 'vino de
mesa' (in Spanish), which translate to 'table wine' in English, are cheaper
wines that often on the label do not include the information on the grape
variety used or the region of origin.
Cooking wine or Cooking
sherry usually
refers to inexpensive grape wine or rice wine (in Chinese and other East Asian cuisine). It is intended for use as an
ingredient in food rather than as a beverage. Cooking wine typically available
in North America is treated with salt as a preservative and food colouring.[17] In other countries sherry wine is used for cooking.[18] There is a school of thought that advises
against cooking with any wine one would find unacceptable to drink.
13 still wines -a table wine which is not
effervescent; a non-sparkling wine.
14 other name of the still wines is table wines .
15 table wines are Table Wine
Wines that have a very low volume of
alcohol content is said to be table wine. Generally to the wine terminology the
table wine can take two different meanings one can be the wine style and the
other is the quality level.
Table wines are generally served along with food hence they get
the name table wine. Table wines are the most famous and only wine that is
found in the dinner table all over the world.
Table wines are generally pretty and are within your means. It
is easily reachable if you are at the right age to purchase alcohol.
Different regions have different designs towards the table wine.
United States design
table wine as an ordinary wine that is neither a fortified wine not asparkling wine.
The European wine regulations view table wine as lower quality categories.
Popular
table wines are:
Cabernet Sauvignon
Merlot
Chardonnay
Adams Apple
Muscat
Port
16 . wines that can be regarded ad table wines -Cabernet Sauvignon
Merlot
Chardonnay
Adams Apple
Muscat
17 classification
of wines by colour-white wine,red wine,rose wine ,sparkling wines
18 signee,
oenology, vinification, vin gris
20red wine service temp.-13 degree celcius
21white wine service temp-12 degree celcius
22 light pink
24
25pinkish table wine from red grapes whose skins were
removed after fermentation began
26 dry white wine 11% v/v
medium white wine 10.5 % v/v
27red wine medium-11.5% v/v
28 rose wine 105% v/v
29 red wine-grover la reserve,chateu de ori cabernet
merlot,nine hills cabernet sauvignon,syrah reserve,sula dindori reserve shiraz
30 aligote,bacchus,bual,chardonnay,chenin
31 Camel
valley pinot noir brut
Rocky rombola first crush
Rosanda
cava
Oregon
rose
Folonari
pink pinot grigio
32s sparkling wine
is a wine with significant levels of carbon dioxide in it making it fizzy. The
carbon dioxide may result from natural fermentation, either in a bottle, as
with the méthode champenoise, in a large tank designed to withstand the
pressures involved (as in the Charmat process), or as a result of carbon
dioxide injection.
33 because during
the production of sparkling wine carbon dioxide is produced which makes it
effervescent,and changes it s colour.
34 presence of carbon dioxide
35There are three ways to make a wine sparkle in
descending order of quality.
1Champagne Method
The bubbles are produced in a bottle
2Charmat (or
Transfer) Method
The bubbles are produced in a vat or tank
3Carbonation
Like soda pop the bubbles are produced by adding CO2
36Champagne Method
The wine is transferred into a bottle along with yeast
and some sugar (for the yeast to live off of) . The yeast do what yeast do,
they eat the sugar, and expel alcohol, carbon dioxide and some heat. The carbon
dioxide has no where to go in the sealed bottle, and so it mixes with the wine,
making it sparkle. Eventually the yeast run out of sugar and die off. Now you
have a cloudy bottle of sparkling wine with a bunch of dead yeast in it.
37 sparkling wine -12% v/v
38 service tem of sparkling wines -6-11 degree celcius
39 carbonated wines
40 sula brut ,sula sec,grover la reserve
41omar khayyam
42brandy
43 fortifeid wine are those wine to which brandy is added
before or after fermentation.
46 port.sherry,Madeira,marshala.
47 13-20 degree celcius
48 wine classified by taste are sweet wine ,dry wine
49 fortification after the fermentation results in a dry
wine.
50sweet fortified wines are produced by addition of
brandy during the fermentation.
51wine are classified by year of production are vintage and non vintage wines.
52 vintage wine – is one which is made from the grapes
that were all produced in a single specified year.
53 it is written on label of the wine.
54 Non vintage wine are wine obtained from several vintage in order to obtail a high standerd
quality.
55Aromatized wines are those wines in which aromatic
agents such as herbs has been added to the base of a fortified wine ,which has
not reached the specified standerds.these wines are not served below 60 ml
measure.
56 (d)
57 aromatized wine are served as aperitifs.
58 Campari,cinjano
59 vermouth is an aromatized fortified wine ,deriving its
name from a german word “wormwood”,vermouth was first marketed as a medicine
for its therupatic and digestive properties.
60 types of vermouth-dry,sweet,bianco.rose.
61Quinine and herbs are used as flavouring in the vermouth.
62french vermouth is dry and white in colour,Italian
vermouth is red and sweet in colour.
63 vermouth can be served with gin.
64 we will served gin and Italian vermouth.
65 we will serve gin and French vermouth.
66 bitter that can be served from the bar are amar
picon,campari,cynar,Underberg.
67organic wines are also known as natural wines.
68The name literally means "green wine," but
translates as "young wine", as opposed to mature wine. It may be red,
white or rosé, and it is meant to be consumed within a year of bottling.[1] In
its early years of production, the slight effervesce of the wine came from
malolactic fermentation taking place in the bottle. In winemaking this is
usually considered a wine fault but Vinho Verde producers found that consumers
liked the slightly sparkling nature. However, the wines had to be packaged in
opaque bottles in order to hide the unseemly turbidity and sediment that the
"in-bottle MLF" produced. Today, most Vinho Verde producers no longer
follow this practice and instead complete malolactic fermentation prior to
bottling with the slight sparkle being added by artificial carbonation.[2]
69 chilled
70 ©
71 Organic wine is wine made from grapes grown in
accordance with principles of organic farming, which typically excludes the use
of artificial chemical fertilizers, pesticides, fungicides and herbicides.
72true
73 9 oz
74 8 oz
75 8 or 9 oz
76 popular types of
vermouths-chambery,chamberyzette,punt-e mes,carpano
77other methods of making sparkling wines cuve close/charmet/tank,transfer,direct
impregnation
78
campari-italy,angostura-trinidad,amerpicon-french,fernet branca-
Italian,Underberg-german
79 campari-it
is a red colour bitter from Italy having unique combination of flavours of herbs ,it is usually served with soda or water with lemon or ice.
angostura-it
is produced from rum in Trinidad it is brownish red in colour,flavoured with
gentian,veg etable extracts,and spices.
Amer picon-it
is French bitter which is pinkish red in colour having flavor of quinine,gentian,orange
peel and herbs .
Fernet branca-it
is Italian bitter flavoured with approximately 40 herbs and spices abd have a
base of white wine and brandy .
Underberg-it is a german bitter ,having the base of
brandy and flavour of herbs ,it looks and tastes like iodine,
80 dessert wines are served with sweet food products
81 france-chateau d’ yquem
italy-amabile
germany-crianja
82storage temp in degree celcius
Champagne-4.5-10
Red wine 1-0-15
White wine-7 to 10
Sherry-4 – 9
84 horizontal
85 vertically
86 young red wines
87 it is kept in a wine chiller with ice.
88 tulip is used to drink champagne that have extra
dosage.
89only one third of glass’s capacity of wine should be
served for tasting
90 First pour approx 30 ml to host for tasting and than
regular service.
Basic question on manufacture of wine
1 egrappage-process of destemming the grapes prior to
fermentation
Foulage-
Chaltaization-process of adding sugar to the must
Sulphering-process of
sterlizingthe corks and empty wine bottles prior to packing
Ageing-maturing of wineblances de blances
Blanc de Blancs- is Champagne made exclusively from the
white grape varieties permitted under the Champagne appellation.-
Blancs des -In Champagne, the term Blanc de Blancs
designates Champagnes made only from Chardonnay grapes.
Vin de goutte "free-run wine" - i.e. wine
obtained from the vat by racking (red wines only).
Vin de press- wine obtained by pressing the marc after
the "vin de goutte" has been run off.
Eau de vin de marc-one of the 30 french affiliations
Racking-the process of removing the impurities from wine
Finning-is done to remove all suspended particle in wine
2 Rose wines are made when grape skin is allowed to
remain in the must for a short time
3 when there is less sugar content in the grape ,then
chaptalisation is reqd.
4 when the skin of
grapes is removed from the grapes.
5 Saccharomyces ellipsoids
6 60 to 80 degree farenhite
7 egg albumin
8argilact
9 use of oakwood chips
Oak planks or
staves are sometimes used for aging.
10to stop bacterial contamination ,to increase the shelf
life of wine
11in this process wine is heated to remove bacterial
contamination
12 Champagne is a sparkling wine produced from grapes
grown in the Champagne region of France following rules that demand secondary
fermentation of the wine in the bottle to create carbonation. ..
13 method champenoise-a method of making sparkling wine
by allowing last stage of fermentation in the bottle itself
Agrafe-metal clasp to secure the cork of champagne bottle
Liquer de tirage-solution of the old wine ,sugar ,yeast
to start secondary fermentation
Liqueur de expedition-it is wine with reqd amount of
sugar to replace the wine lost during degorgement
Secondary fermentation-Secondary fermentation is a
process commonly associated with winemaking,[1] which entails a second period
of fermentation in a different vessel than what was used when the fermentation
process first started. An example of this would be starting fermentation in a
carboy or stainless steel tank and then moving it over to oak barrels. Rather
than being a separate, second fermentation, this is most often one single
fermentation period that is conducted in multiple vessels. However, the term
does also apply to procedures that could be described as a second and distinct
fermentation period.[1]
Remuage-is the process of collecting the sediments at the
cork in champagne bottle
Sur le point
15 degorgement-it is the process of removing the
sedimints that are collected in the cork of a champagne bottle
-nebuchadnezzar-a wine bottle, used esp for display,
holding the equivalent of twenty normal bottles (approximately 520 ounces) from
the custom of naming large wine bottles after Old Testament figures; compare
jeroboam]
Dom perignon- was a French Benedictine monk who made
important contributions to the production and quality of champagne wine in an
era when the region's wines were predominantly still red. Popular myths
frequently, but erroneously, credit him with the invention of sparkling
champagne, which didn't become the dominant style of Champagne until the
mid-19th century.
17 36 months
18 to avoid cork spoilage
19 type of soil in which grapes are
grown,climate,sun exposure
21 90% are of 2/3 red and 1/3 white
5 to
10% are of totally champagne
22 Traditional method
23 5 to 6 atm
pressure a champagne bottle can with stand
24 doux-rich /very sweet,sec-medium dry,demi doux-sweet
,brut-very dry ,these are level of sweetness in champagne
25 charles hied sieck,mercier,bollenger,alfred
rothschild.perrir jouet
26 sparkling in French
27 moussex
28 demi – mossex
29 spumente
30 demi – spumente
31 espumoso
32 sekt
33 demi sekt
Wine regions
1 bordeaux,burgundy,Alsace,the rhone valley,the loire
valley
2 for the taste,and for serving with different type of
foods.
3 french wine category-vin de table,vin de pays, vin
delimite de qualite superior,appellation controlee
4 it guareenties the following
The area of production,the grape varities
used,viticulture method,maximum yield,minimum alcoholic content
5VDQS-This quality of wine is produced in delimited
areas,it guareenties the area of production,grape variety,minimum alcohol
content,viticulture,vinification methods.
6 vin de table-it is the basic wine from france,there are
no restriction on grape variety used and on the yields labels are not allowed
to name vintage or area of production
Vin de pays –means country wines ,the wines of this
country are mande from approved grapes of a specific regon,it also guarrenties
minimum alcohol contents and area of
producton.
8Medoc wine) Médoc is an AOC for wine in the Bordeaux
wine region of southwestern France, on the Left Bank of the Gironde estuary
that covers the northern section of the viticultural strip along the Médoc
peninsula. ...
9Sauternes wine) Sauternes is a French sweet wine from
the Sauternais region of the Graves section in Bordeaux. Sauternes is made from
Sémillon, Sauvignon blanc, and Muscadelle grapes that have been affected by
Botrytis cinerea, also known as noble rot. ...
10a wine produced from any wine yards in Bordeaux region
of france.
12 burgundy is a land of small estate and wine farmers
14Premier cru
is a French language wine term corresponding to "First Growth", and which
can be used to refer to classified vineyards, wineries and wines, with
different meanings in different wine regions:[5]
Grand cru
(French for great growth) is a regional wine classification that designates a
vineyard known for its favorable reputation in producing wine. Although often
used to describe grapes, wine or cognac, the term is not technically a
classification of wine quality per se, but is intended to indicate the
potential of the vineyard or terroir. It is the highest level of classification
of AOC wines from Burgundy or Alsace.
15 cote de or,cote de cote
challlonaise,maconnaise,Beaujolais,Chablis
17 a French sparkling wine made by the méthode
champenoise.
18 blanc de blanc
Blanc de noir
Brut
Demi-sec
Spain
1consejo regulador
2 rioja,penedes,costers
del segre,rueda,Galicia
3 Puerto de santa
5`Oloroso ('scented' in Spanish) is
a variety of Sherry aged oxidatively for a longer time than a Fino or
Amontillado, producing a darker and richer wine. With alcohol levels between 18
and 20%, Olorosos are the most alcoholic Sherries.[13] Like Amontillado,
naturally dry, they are often also sold in sweetened versions called Cream
Sherry. As with Amontillado "Sweet Oloroso", "Rich Oloroso"
and "Oloroso Dulce" are prohibited terms.[
6 it is done by solera system of
blending sherry.
7augerdente brandy
8 tinto-Spanish
or Portuguese red wine.
cavaa Spanish sparkling wine made in the same way as
champagne.
Dulce- The term dulce (meaning "sweet" in Spanish
and Romanian)
Seco-Seco is a popular stewed meat plate served in Ecuador.
One popular variation is seco de chivo.
Rosado-A rosé is a type of wine that incorporates some of the
color from the grape skins, but not enough to qualify it as a red wine. It may
be the oldest known type of wine, as it is the most straightforward to make
with the skin contact method.
Bodega--a cellar or shop selling wine and food, especially in
a Spanish-speaking country or area.
Abocado-Medium sweet.
Espumoso-Espumoso is a municipality in the state Rio Grande
do Sul, Brazil.
Granvas-a red or white wine from the district of Graves, to
the south of Bordeaux in France.
Grand reserve-Reserve wine is a term given to a specific wine
to imply that is of a higher quality than usual, or a wine that has been aged
before being sold, or both. Traditionally winemakers would "reserve"
some of their best wine rather than sell it immediately, coining the term. ...
Portugal
1Adega-means cellar in portugease,
colheita-vintage,
vinho espumante-sparkling wine
vinhogeneroso-foritfied wine
DOCdenominaco de origem controledaa-wines of this category
are of superior quality as that of AOC in france.
DOCG –
Garrafiera-vintage wine
Regiao demarcada- Dão is a Portuguese wine region situated in the
Região Demarcada do Dão with the Dão-Lafões sub region of the Centro, Portugal.
It is one of the oldest established wine regions in Portugal. Dão wine is produced
in a mountainous region with a temperate climate, in the area of the Rio
Mondego and Dão rivers in the north central region of Portugal.
IPR-
Instituto de vinho de proto-
2Red wines –jean,tinta roriz ,tinta pinheria
White wine-ferreira,sogrape,quinta da pacheca
Rose wine-
3 sparkling wine-luis pato,dessert wine-joao pires
4 green wine- casa de cabanelas
5dao region
6white
grapes-arinto,cerceal,malvasia
Red
grapes-bastardo,tinta amarela,
7 augerdente brandy
8 yes but less sweeter
10styles of port
Tawny port
Colheita
Garrafeira
Ruby port
Reserve or vintage
character
Rose port
White port
Late bottled vintage (LBV)
Crusted
Vintage port
11 decanter is necessary to remove the sediments of port
wines .
12 five port shippers
Churchill's
Niepoort
Quevedo
Quinta do Infantado, Gontelho (Chanceleiros, Pinhão) owned by
Roseira family, first estate bottled Porto in 1979
The Roederer group - owned Ramos Pinto
The Real Companhia Velha group - owned Delaforce
The Sogevinus group - owned Cálem, Kopke, Burmester, Barros
and By Gilberts
13grapes for Madeira-terrantez,bastardo, sercial,verdelho
14madeira wine maturing process- "Estufagem" process
What makes Madeira wine production unique is the estufagem aging process, meant to duplicate the effect
of a long sea voyage on the aging
barrels through
tropical climates. Three main methods are used to heat age the wine, used
according to the quality and cost of the finished wine:
Cuba de Calor: The most common, used for low cost
Madeira, is bulk aging in low stainless steel or concrete tanks surrounded by
either heat coils or piping that allow hot water to circulate around the
container. The wine is heated to temperatures as high as 130 °F (55 °C)
for a minimum of 90 days as regulated by the Madeira Wine Institute.
15 temp. for Madeira maturation-55degree farenhite
17 vintage Madeira- Vintage or Frasqueira - This style
must be aged at least 20 years.
Italy
1Red grapes-nebbiolo,barbera,grignolino,dolcetto,freisa
White
grape-Pinot Bianco, Sangiovese, Trebbiano
Trebbiano ,Vermentino
2italian wine regions
Piedmont
Lombardy
Veneto
Alto adige
Tuscany
3italian wine laws
Vino de tavola
Indicazione di origine controllata
Denominazione di origine controllata
Denomonazione di origine controllata e garantita
4 genoa & paolo di marchi
5 Moscato de asti & Moscato de demi – asti
7 A Chianti wine is any wine produced in the Chianti
region, in central Tuscany. It was historically associated with a squat bottle
enclosed in a straw basket, called a fiasco; however, the fiasco is only used
by a few makers of the wine now; most Chianti is now bottled in more standard
shaped ...
Germany
Spatlese – late picked grape wine high in alcohol
Auslese -
gathering of selected bunches
Trocken – dry
Sussreserve- unfermented grape juice added to improve the
quality of wine
Sekt – german for sparkling wine
Sekt LBA – late botteled vintage sparkling wines
Half trocken – half dry
2TAFELWEIN-it means table wine in german,indiacates the
wine that was bottled in germany while
the grapes were grown in germany.
Qualitatswein-Qualitätswein
bestimmter Anbaugebiete, abbreviated QbA (quality wine from one of the 13
specified wine-growing regions) must fulfill the following conditions:
be produced exclusively from German produce from the
legally recognized roster of grapes permitted in Germany, grown in one of the
13 specified wine-growing regions; the region must be declared on the label
must reach a natural alcohol content corresponding to a
must weight between 51 and 72o Oechsle (depending on region and grape variety)
must reach an existing alcohol content of at least 7% by
volume
Tafelwein:
Table wine. The basic official classification of wine quality under German Wine
law, however, the vast majority of German wines fall into the higher
Qualitätswein category.
deutscher Tafelwein:
A wine classification within Germany’s lowest level of wines, Tafelwein;
indicates that the grapes were grown in Germany.
Deutscher landwein- German wine classification above
Tafelwein
Fruit wine from Germany
QBA-the
label of this category must clearly show the name of authorized region ,the
label must show the vineyard,if 85 percent of grapes comes from here,the label
must also have the year if over 85 percent of content are from that year.
Qmp
–these are top category german wines for
the wines to qualify from this category they must come from the single district
in one of the authorized regions
3 six wine producing regions of germany are –
Mosel-saar-ruwer
Rheingaau
Nahe
Rheinhessen
Rheinpfalz
Baden
4 white wines of germany
Piesporter,sonenuhr,serriger,zeltingener,bockelheim,kreuznach
5 sonnenberg
6 german sparkling wines
–klosterberg,frustenberg.
India
1White grapes-pinot
gris,muscat,bualmalvasia,sauvignon,tokay
Red
grape-barbera,gamay,Grenache,malbac,meunier,zinfandel
2 white wine names-Nine Hills Chenin Blanc 2007, Riviera Blanc de Blanc,
Grover Vineyards Viognier, Sula Sauvignon Blanc, N.D Wines Chenin Blanc
Red wine names –
3 Marquise de Pompadour-is the
name of sparkling wine made by method champpenoise method.
Beer
1Ice beer is a marketing term for pale lager beer
brands which have undergone some degree of fractional freezing somewhat similar
to the German Eisbock production method. These brands generally have higher
alcohol content than typical beer and generally have a low price relative to
their alcohol content.
2ale is the strongest beer.
3 they are from
green breweries
4hops are female part of a flower ,they are added to
give flovour,clarification and preservation,imparts bitter taste,acts as
anticeptic in in beer.
5 a general
name for beers made from wheat by top fermentation; usually very pale and
cloudy and effervescent
6 examples of fruit beer
Raspberry Tart
Raspberry Tart
|
7
wort-in the process of beer making malted barley is coarsely ground to
grist,the grist is mixed with hot water and is termed mash,mash is allowed to
infuse. hops and sugar are now added ,the liquid is boiled for about 12 hours
to allow infusion to take place ,this is called wort.
8
9 top fermented-foster’s lager,flag
ale,coopers ale,brahma,golden ale
Bottom fermented-molson lager,stag lager,miller
lager,cascade lager,abbott’s lager
|
Sloe
gin is
a British red liqueur flavoured with sloe (blackthorn) drupes, which are a small fruit
relative of the plum. Sloe
gin has an alcohol content
between 15 and 30 percent by volume. However, the European
Union has
established a minimum of 25% ABV for sloe gin to be named as such.[1] The traditional way of
making sloe gin is to infuse gin with the drupes. Sugar is
required to ensure the sloe juices are extracted from the fruit.
Fruit
gin
Gin is a spirit which derives its predominant
flavour from juniper berries (Juniperus communis). From
its earliest beginnings in the Middle Ages, gin has evolved over the course
of a millennium from a herbal medicine to an object of commerce in the
spirits industry. Today, the gin category is one of the most popular and widely
distributed range of spirits, and is represented by products of various
origins, styles, and flavor profiles that all revolve around juniper as a
common ingredient.
Steinhäger is a type of German gin, a spirit flavoured with
juniper berries. The name is derived from the Westphalian municipality of
Steinhagen, the only place where it is permitted to be produced.
Rum
46
The rum is an alcoholic
beverage made from sugar cane by-products such as molasses and sugarcane juice,
by the processes of fermentation and distillation. The product of these
processes, a clear liquid, is then aged in barrels to make the final end
product: the rum.
Categorizing rum is
seemingly complicated, as there is no particular standard for its constitution.
Instead, it can be defined by existing standard rules and regulations of
nations that manufacture this famous drink. Variations in categories include
spirit proofing, minimum aging; standards included. In Australia they divide
rums into white rums and dark rums. White rum is commonly used in cocktails,
while dark rum is usually drank straight, and used for cooking.
Spanish speaking countries
traditionally produce white rums with fairly clean taste. Examples of these
countries that produce excellent white rums are Cuba, Panama, Guatemala, Puerto
Rico, Colombia, and Venezuela.
Dark rums are more common
in English speaking countries, and are known for their fuller taste that
retains a greater amount of underlying molasses and sometimes caramel flavor.
Countries that produce mostly dark rum are Belize, Bermuda, Trinidad and
Tobago, Barbados, and Jamaica. Mexico also produces a number of brands of both
white and dark rums.
White rum is also called
as silver or light rum. It has very little flavor aside from its sweetness,
serving as base on several cocktail recipes. The milder flavor of white rum
makes them popular to use in mixed drinks as opposed to be drunk straight.
Sometimes, they are filtered right after they are aged to eradicate other
colors that would affect its being white. Majority of white rums are produced
in Puerto Rico.
47styles of rum are light
bodied rum,full bodied rum
48demerara rum are
distilled from sugar cane molasses along
with demerara river in the british Guiana,the difference between jamacian and
demerara rum is difference in the
quality of sugarcane which is influenced by soil and climate of the both
places.
49 uses in rum producing
countries it is drunk straight
In U.S. it is mainly used
in cocktails like planters punch
It is used in flambé
preparations
It is used in making
desseets like baba au rum,ice creams
It is used in flavouring
tobacco.
50 cuba
libre,bolero,between the sheets,mai tai,mojito
51Spiced
rums contain flavors from spices and other exotic elements that give
the rum a unique and interesting character, adding special qualities to mixed
drinks and rum cocktails. As a category of rum, flavored and spiced rums are
gaining in popularity and are widely available in liquor stores in the United
States.
52 batavia arrack- is a distilled alcoholic
drink typically
produced in South
Asia and Southeast
Asia, made from either the fermented sap
of coconut flowers, sugarcane,
grain (e.g. red rice) or fruit,
depending upon the country of origin. The clear distillate may be blended, aged
in wooden barrels, or repeatedly distilled and filtered depending upon the
taste and color objectives of the manufacturer. Arrack is not to be
confused with arak, an anise-flavored alcoholic beverage traditionally consumed in Eastern Mediterranean and North
African countries.
53 five rum of Puerto Rican
Captain morgan
Ron den barrilito
Bacardi
Don q crystal
Ron rico
Rum brands of Jamaica
Appleton
Lemon hart
Myers
Red hart
Colonel club
tequila
54Those terms refer to the aging process.
Any brand of tequila (or mescal or rum for that matter)
can be labeled any of those ways depending on how long it was aged before being
bottled.
Blanco (sometimes called silver) - no aging
Reposado (sometimes called gold) - minimally aged at
least 2 months, but can be up to 1 year
Anejo - heavily aged, minimally 1 year but less than 3
years.
55Tequila was originally distilled from the sap (called aquamiel, meaning honey water)
from the heart (also called the pineapple) of the blue agave plant
into a brandy known in old Mexico as vino
mezcal.
Today, mezcal and tequila are two completely different liquors. Tequila may only be made from the blue agave in government-specified areas of Jalisco, Mexico, while mezcal may be made from any variety of agave. The original fermentation is 104 to 106 proof, but is reduced to 80 to 86 proof for shipment to the United States.
Mexican standards require the standard cocktail mixing liquor to be at least 51 percent derived from agave sap sugar to be labeled Tequila, with the remaining 49 percent generally being corn or
Today, mezcal and tequila are two completely different liquors. Tequila may only be made from the blue agave in government-specified areas of Jalisco, Mexico, while mezcal may be made from any variety of agave. The original fermentation is 104 to 106 proof, but is reduced to 80 to 86 proof for shipment to the United States.
Mexican standards require the standard cocktail mixing liquor to be at least 51 percent derived from agave sap sugar to be labeled Tequila, with the remaining 49 percent generally being corn or
·
·
·
·
56
·
Tequila anejo
·
Cabo Wabo Añejo
·
Chinaco Añejo
·
Don Eduardo Añejo
·
Mi Tierra Añejo
·
Patron Añejo
Tequila
silver
1800 Select Silver
1921 Tequila Blanco
Cazadores Blanco
Corazon Blanco
Corralejo Blanco
Dos Manos Blanco
Herradura Blanco
Milagro Silver
Liquers
57Liquer comes from the
Latin liquefacere, meaning to melt or dissolve, which is how most cordials and
liqueurs are made.
58 flavouring itmes for
liqueurs –herbs,spices,anise,licorice,raspberry
59 three methods of making
liqueurs-maceration,infusion,percolation.
60 coffee flavoured liqueurs
Bols Coffee Liqueur
Café Aztec
Café Britt Coffee Liqueur
Café Oriental
Café Marakesh
Brandy base liqueurs-
Abricotine,advocaat,Benedictine,chartreuse
Rum based liqueurs
Rhubarb rum liqueurs,koku
kanu,sailor jerry
Cocktails
60BASIC PARTS OF COCKTAIL-
The base is
the principal ingredient of the cocktail. It is typically a single spirit such
as rum, gin, or whiskey,
and typically makes up 75 percent or more of the total volume of
the cocktail beforeicing.
The modifying
agent is the ingredient that
gives the cocktail its character. Its function is to soften the raw alcohol
taste of the base, while at the same time to enhance its natural flavor.
Typical modifying agents are aromatic wines (such
as vermouth)
and spirits (such as Fernet Branca or Amer Picon), bitters,
fruit juices and "smoothing agents" such as sugar, eggs, and cream.
Special flavoring and coloring
agents include liqueurs (such
as Grand Marnier or Chartreuse), Cordials, Bitters like Angostura Bitters,etc.
and non-alcoholic flavored syrups (such
as Grenadineor Orgeat syrup).
These are typically used in place of simple syrup,
and are to be used sparingly.
61shake,stir,muddle,layer-are
the basic methods of making cocktails.
Matching food and wine
Starters
and soup:
Oysters/snails---1997 sancerre
Melon frappe---
Caviar-Gevurtztraminer,
Smoked salmon—marquis de
pompadour
Seafood cocktail---Gruner Veltliner
Goose
live paste—Moet et chandon
Minestrone-soavo
classic
Green
turtle soup—fish mayonnaise-
Château
Bonnet 2010 Merlot/Cabernet Sauvignon Rosé
Fish
Fish
Colbert-Pinot Grigio
Fish
meuniere---
Fish
veronica-
Fish
portugaise-
Fried
fish with tartare sauce-G..H .mumm’s cardon rouge
GOAN
FISH CURRY-Paul Mas Chardonnay 2012
Main course-
Steaks
and tandoori chicken---yellow tail
Roasted
lamb and chicken tikka-lindermann’s
Roasted
beef-La Reserve
Seekh
kabab-Golconda ruiby premium wine
Roast
veal-chateau de assgassac
Achari
murg tikka-dolcetto de alba
Roast
venison-recito amarone
Roast
chicken-chardonnay
Roast
turkey-
Toast
duck-
Roast
goose-
Roast
pheasant-
Roast
pork-bairrada garrafeira
Chicken
supreme- dolcetto de alba
Tandoori
chicken-chardonnay
Chicken
tikka-chateau D assgassac
Seekh
kabab-
Achari
murg tikka
Savoury and cheese
Angel on horse back-pinot
gregio
Devil on horse
back----linderman’s
Gruyere cheese-vouvery
White wensleydale--
2006 Bourgogne Chardonnay
derby --2006 Bourgogne Pinot Noir
gorgonzola- 2005 Château Mont-Redon,
stilton- Saint
Chinian Blanc
dessert-sweets,fruits and
nuts
bombe nesserlode-
chocolate mousse-
pears
cheese cake- Elio Perrone Moscato d’Asti
tiramisu-moet en chandon
walnut brownie-
baked Alaska-
orange soufflé-
blue berry cheese cake-
Coffee
Café royale-
Irish coffee-
2
3wines to be served with omelettes- aussie shiraz
4rules for suggesting the
wines
1 young wines are always
served first,followed by mature wines.
Dry wines are generally
served first ,followed by sweet wines.
Red wines are served after
that followed by white wines .
Light wines first
,followed by heavy wines
When ever the food
contains anything acidic ,no wine is served.
With the Indian and
Chinese food ,generally no wine is served ,instead beer and cider are served.
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