Introduction to History of Beverage Service Industry PDF

INTRODUCTION TO HISTORY OF DECLINE & REVIVAL AD 476- AD 1300 BEVERAGE SERVICE INDUSTRY After the fall of the Roman Empire, life in most Beverage Service Industry of Europe became much more primi...

INTRODUCTION TO HISTORY OF DECLINE & REVIVAL AD 476- AD 1300 BEVERAGE SERVICE INDUSTRY After the fall of the Roman Empire, life in most Beverage Service Industry of Europe became much more primitive. o It is an industry comprising of The place housing the travelers were known as establishments or businesses that offer “xenodocheions” which also means “inn” primarily beverages, foods and sometimes RENAISSANCE AD 1350- AD 1600 entertainment and other services to its trade & travel increase customers. ale house or taverns reappeared along trade Bars (Establishments) routes. o Also called as EARLY MODERN AD 1600 - AD 1800 ▪ Pub The development of roads was one of the ▪ Tavern critical element in the development of the ▪ Taproom industry. Bar There were also tired horses that they changed o Back Bar or Gantry- a set of shelves of for fresh horses to continue a fast travel. It is the glasses and bottles behind that counter. equivalent in today’s gasoline stations. o Long Bars or Hotel Lounges- Bars that are THE INDUSTRIAL ERA FROM 1800 part of hotels. The development of rail travel BRIEF HISTORY OF BEVERAGE SERVICE In entire Europe, taverns became a permanent establishment. ANCIENT SUMERIA/ SUMERIA 4000 BC In England, taverns were known as public Sumerians were considered during their time houses or pub houses or pubs, a place for the most progressive group of people. They pleasure and worship. were skilled traders, farmers, & craftsmen. o Other versions of Tavern in Europe Sumerian Legacy: invention of the wheel, 1. Inns- are establishments where writing system, first astronomers, invented travelers can procure food, drink and arithmetic, military formations, intensive lodging. agriculture and irrigation. 2. Pubs- are establishments which serve o The word TAVERN was derived from alcoholic drinks especially beer that Latin term taberna & the Greek taverna can be consumed on the premises, whose original meaning was a shed or usually in a homely setting. workshop. 3. Cabaret- is a restaurant or nightclub By the 19th century the word tavern had evolved with a stage for performances and the into current term being public house or pub. audience sitting around the tables watching the performance. THE EMPIRE ERA 3200-AD 476 o American Taverns Ancient Egypt- a papyrus from ancient Egypt ▪ Taverns were brought by the British to warns “do not get drunk in taverns...” for fear America. that people repeat words which may have gone 1643 the beginning of American out of your mouth without you being aware of Beverage service industry. being uttered them. Coles Ordinary was the first It is a proof that tavern continues to exist. It was American tavern established. also an indication that early people already Tavern is still a place serving knows the effects of alcohol to the body & food, drink, accommodation and mind. entertainment. ANCIENT GREECE 1100 BC 1656 Massachusetts – a town Establishments serving Food & Beverage without a tavern was penalized; o Lesches- serving fine food & drinks often taverns were built near the o Taverns- places for the poor. church. ▪ Greeks travel for: THE IMPORTANCE OF TAVERNS IN Religion AMERICAN HISTORY sports or game Taverns served as a place or rendezvous for conquest revolutionaries. o Early American Taverns: ANCIENT ROME 500 BC- 476 AD 1. Hancock Romans conquered almost all parts of Europe. 2. Green Dragon Pompei, Rome- 118 bars or taverns were 3. Raleigh Tavern discovered. 4. Queens Head or Fraunces Tavern  1850 taverns turn into large scale inns for THE SAN MIGUEL CORPORATION travelers & businesspersons and later they 1913: The brewery is incorporated. became hotels. 1918: Andrés Soriano y Roxas joins San 1919 Prohibition Law or 18th Amendment Miguel, beginning the long-term, Law was passed. It means that the multigenerational involvement of the Soriano manufacturing, selling & importation of family. alcoholic beverage in America are prohibited 1922: Company expands into nonalcoholic beverages with the opening of the Royal Soft THE GREAT AMERICAN DEPRESSION Drinks Plant. 1929-1939 1925: Production of ice cream begins at the Large numbers of establishments such as bars/ Magnolia Ice Cream Plant. taverns, hotels, wineries & distilleries stopped 1927: San Miguel becomes the first non-U.S. to operate. national Coca-Cola bottler and distributor. Vineyards stopped producing grapes. 1963: Company shortens its name to San Speakeasies were places that sold illegal Miguel Corporation. liquors. 1983: Soriano family proxy fight leads to the Moonshines is the term used for illegal purchase of a 19.5 percent stake in San Miguel liquors (alcoholic beverages were produced by Eduardo Cojuangco, Jr. during night time when the moon was shining). 1984: Cojuangco assumes the chairmanship of Bootleggers – illegal suppliers of illegal San Miguel. liquors. They were known as bootleggers 1987: San Miguel purchases majority control of because they started to smuggle illegal alcoholic La Tondeña Distillers, Inc., the leading producer beverages in flask by concealing it in their of hard liquor in the Philippines. boots. 1997: San Miguel exchanges its 70 percent Rumrunners – alcohol smuggler stake in Coca-Cola Bottlers Philippines, Inc. for Bathtub Gin – Gin made in the bathtub, a 25 percent interest in the Australian firm because the preferred style of bottle didn't fit in Coca-Cola Amatil Limited (CCA). the kitchen sink. 1998: Cojuangco returns to the chairmanship Prohibition ends at December 5, 1933 because following the election of Joseph Estrada to the of 21st Amendment Prohibition Law. Philippine presidency. DRAMSHOP LAW OR THIRD PARTY 2001: Pure Foods Corporation, producer of LIABILITY LAW processed meats and flour, is acquired; Dram means small drink. 2002: The company acquires Cosmos Bottling Shop the place that serve the drinks. Corporation; Kirin Brewery Company, Limited acquires a 15 percent stake in San Miguel. DEVELOPMENT OF BEVERAGE 2003: Litigation continues over the 47 percent INDUSTRY IN THE PHILIPPINES of the company shares still sequestered by the San Miguel Corporation was one of the government. pioneers in beverage industry in the Philippines 1890: Don Enrique Ma Barretto de Ycaza establishes a brewery in Manila called La Fabrica de Cerveza de San Miguel.  TODAY’S BEVERAGE INDUSTRY EQUIPMENT FOR MIXING Types of Bars Ice Chest/Bin Blenders o Beverage-Only Bar- serves beverage Bottle Wells Froster alone with no food serves beyond snacks. Hand Guns o Bar/Entertainment- this bar offers drinks and a range of entertainment. EQUIPMENT FOR WASHING o Food & Beverage Combination- serving Bottle Brushes Bottle Wells food usually with some kind of food service Hand Sink Hand Sink 1. Bar & Restaurant- food & drink can Bar Mat Drain Board be served at the same time or guest Waste Receptacle Glass Sink can have drink before dining or diner first before drinking. Any drink prepared for human consumption 2. Service bars- A counter on which except water every other drinkable liquid is bartenders place liquor and other called Beverage. beverages for waiters to take to their o It is divided into two types: customers. ▪ Alcoholic Beverage o Hotel Beverage Operation- 3 or more ▪ Non-Alcoholic Beverage bars in one roof with different purpose and ambience. BEVERAGE ▪ Lobby Bar ▪ Videoke Bar ▪ Coffee Shop ▪ Dispense Bars Alcoholic Non-Alcoholic ▪ Cocktail Lounge ▪ Wine bars ▪ Restaurant Bar ▪ Poolside Bar Fermented Psychological Serving Ingredient Used Carbonated Effect Temperature ▪ Disco bar/Night club ▪ Sports Bar o Minibar Distilled Cold Synthetic o Airport Bar Macerated Hot Natural o Cruise and Passenger Ship Bar o Brew Pubs o Internet Café o Tea House o Two Types of Banquet Bar ▪ Open bar set-up- the guest can order any drinks available in the bar or the main bar of the hotel. Usually, the guest will be the one to pay the bill not the host of the event or function. ▪ Limited bar set-up- only the drinks allowed by the host will be served to the guest of the function or the event. THE BAR PARTS AND SET-UP The elements in determining the placement, size, and shape of a bar: o The element of décor o The element of function PARTS OF FRONT BAR Rail Pick Up Station Bar Die Arm Rest Chair Foot Rest Glass Rack PARTS OF BACK BAR Storage Ice Bin Pouring Station Speed Rail  BEVERAGE EQUIPMENT AND SERVICE Placing of Glasses KNOWLEDGE o If a single glass is being laid, it should be Beverages are important as the food on the placed 2.5 cm above the main knife dining experience, and they should be given a o If more than one glass is placed on the careful attention as the food when they are table, the glasses are positioned in a line at being prepared and served. an angle of 45° in the order in which they Glassware will be required o Size, shape, ease of handling and washing, Key Points in Food and Beverage Co- durability and price ordination o Red wine, white wine, champagne flute, o Before the menu is presented, guests are champagne saucer, tumbler, beer, glass, offered an aperitif (pre-dinner drink) to pilsner, martini/cocktail, highball, old stimulate the appetite fashioned, balloon/brandy, liqueur, port, o Because the wines are selected to sherry, colada/poco grande complement the food chosen, the wine list Service Equipment is usually presented after the food order has o Waiter’s friend/corkscrew, wine coolers and been taken. ice buckets o The wine selected to accompany each Cleaning and Polishing Glassware course is served just prior to the food in that o Glasses should be hygienically washed course. and sterilizes at high temperatures (not less o To what wines are chosen and in what order than 77 °c. is, of course, up to the guest; the ‘right’ o It is also necessary to polish all glassware wine is what the guest wants. by hand before it is placed on the table or o It is usual to serve white wines before used to serve drinks. red, dry wines before sweet, young wines o A lint-free polishing cloth should be used. before old. Service Station Mise-en-Place o Remind guests that dessert wines are o Additional glassware o Matches/lighter available when the dessert are being o Drink trays o Ashtrays ordered. o Wine lists o Service cloths o Dessert wines are sweet, and complement o Table-napkins o Docket book sweet dishes. o Straws o Wine coolers o Orders for after-dinner drinks, such as port, o Toothpicks o Ice buckets cognac or liqueurs, to be served at the same Wine Coolers and Ice Buckets time. o Ice buckets should be half-filled with a ESSENTIAL WINE MAKING SUPPLIES mixture of crushed ice (2/3) and cold water YOU SHOULD KNOW (1/3) *the water allows the bottle to sink Every great winemaker relies on two important into the ice instead of balancing on top of it. things: high-quality ingredients and excellent Beverage List brewing equipment. o contains the entire range of beverages Bottles available o it is highly recommended to start with sets ▪ Cocktail List of 750 ml bottles. ▪ Drink List (aperitifs, beers, spirits and non- alcoholic drinks) ▪ Wine List ▪ After-dinner drinks (liqueurs, ports, brandies) ▪ Liqueur coffee list Handling and Placement of Equipment o When glasses are being moved in the Corker presence of guests they should always be o To ensure that the properties of wine are carried on a beverage tray. well-preserved, winemakers make use of o Before the guests arrival, when the tables corks. are being laid, several glasses may be held upside down one hand with their stems between one’s fingers.  Glass/Wine Hydrometer Fermentation is a sensitive process, so you o This tool is a must-have since it allows you need to keep your equipment free from to find the specific gravity (SG) of the drink contaminants. Mold or bacteria can grow in you’re about to ferment. your tools if not cleaned properly, and leaving Airlock them uncleaned will affect your next brews Acidity Tester negatively. To ensure that none of your batches Bottle Filler are wasted, cleaning agents and tools should be on top of your wine making shopping list. CLEANERS/SANITIZERS Benefits Cleaning – process involving physical removal o Improve product quality of organic and inorganic soils. o Reduced operating cost Sanitizing – Process of involving inactivation o Longer equipment shelf life of microbes. o Safe working environment o Disinfection Cost/Consequence o Sanitation o Unsaleable product o Sterilization o Damaged reputation Winery Cleaning and Sanitation o Damaged equipment o cleaning and sanitizing is a preventive process and not a corrective one. o established written protocols ensure product quality and worker safety. Red Wine Glass White Wine Glass Champagne Flute Champagne Tulip Champagne Saucer Martini Glass Margarita Glass Water Goblet Collins Glass Pilsner Glass \ Rock Glass Shot Glass Irish Coffee Glass Hurricane Glass Brandy Snifter Cordial Glass Ice Bucket Ice Shovel Alligator Tongs Muddler Pitcher Bar Caddy Paring Knife Bar Spoon w/ Bar Spoon w/ Bar Spoon w/ Bar Spoon w/ Garnishing Flat Rod Relish Fork Muddler Stirring Rod Tong Corkscrew Bar Tray Wine Bucket Wine Stand Wine Aerator Service Cloth Hawthorne Strainer Fine Mesh Strainer Julep Strainer 3 in 1 Shaker Boston Shaker Parisian Shaker  WINE-CABULARY C G Closed- Underdeveloped wines that Green- Used to describe the taste of A do not display aroma or flavor. wines made from unripe grapes. Acidic- Used to describe wines Chewy- A full-bodied wine, both in Usually negative, this can apply to having high acidity. They taste zesty texture and flavor with high-tannin white wine with vegetal notes. or sour and have a sharp edge on the structure and thick texture that you Grip- A firmness of texture which is palate. Think of acidity like a squirt of almost feel like chewing the wine usually from tannins. Wine with grip lemon. before swallowing. is hard to drink and better to sip. It Aeration- It is the addition of oxygen Corked- A wine that has suffered helps wines avoid seeming flabby. or letting the wine breathe in the cork taint. Wines that are corked open air. Aeration softens young have an off-putting and musty flavor H tannic wines. and odor with a dry aftertaste. Herbaceous- A tasting term that Aftertaste- The taste that lingers in Cuvee- It refers to the batch of a denotes herbal and vegetal aromas. the mouth or which is left on the special selection of wine that is made Hot- High in alcohol, tends to burn palate after a wine is tasted or spit. Its from vineyards highest quality grapes with the heat on the finish. synonym is Finish and processes. Hard- Overly tannic wine. Aggressive- Wines those are harsh in Coarse- Used to describe with robust L taste or texture, over drying on the texture in particular rough tannin. palate with too much tannin or high Legs- The sticky droplets that are Concentrated- With intense flavors. acidity level. This characteristic formed and ease down on the sides of Cigar box- Flavors that hints toward indicates a wine is young. the glass when the wine is swirled. sweetness and cedar wood aroma. Aging- Keeping wines in barrels, Length- The amount of time the D tanks, and bottles so as to improve the flavors stay in the mouth after Dense- Attributed for bold red swallowing, the longer the better. taste and flavor of wine over time. It wines with concentrated aromas on also adds additional texture and Lees- This term describes the dead the nose and palate. It is often used to territory aromas. bits of yeast particles, pulp, seed and describe the aroma of a young wine Astringent- It refers to dry, other grape matter that sink to the that shows the potential of various puckering or rough feeling in the bottom of wine. Lees are stirred up descriptors but is too closed to note mouth. Astringency is usually due to once in a day to make wine have a each separately. high acidity or high tannin levels thick texture. Depth- A wine with several layers of found in some red wines (and a few Lean- This word can be used as a flavor. Describes the complexity and white wines). positive or negative tasting term. concentration of flavors in a wine Austere- An austere wine is the one When used positively it means a wine Dry- A wine which has no sensation is slim and yet enjoyable, the with very less fruity flavor which of sugar. lacks depth and richness. Usually negative term describes a wine that Decanting- The process of slowly lacks a perception of fruit. lean attributed to young wines that need and carefully pouring the wine from time to soften. wines tend to be sharper. its bottle into another container. Lingering- If the persistence of B Dirty- Off-putting smell and flavor flavor in a wine stays on the palate that occurs in wine that is a result of for several seconds, it is said to be Barrel- The oak container used for poor winemaking usually by bad lingering. aging wine and fermentation. barrels or corks. Balance- A wine that consolidates E M all its main components- acid, alcohol, sugars and tannins- in a Elegant- Wines that possess beauty Mature- Ready to drink wine. manner that no single element grace and subtle flavors that are in Musty- A wine with an old-attic dominates. balance. smell that arises from processing Body- The impression of weight and Earthy- Used to describe both moldy grapes. fullness of wine on the palate. positive and negative attribute of Mouth-Feel- The texture of wine on Commonly a wine is expressed as full wine. Use this word to describe an the palate; it can be smooth, rough or bodied, medium bodied and light unpleasant and drying finish of the velvety. bodied wine. On the positive side this means a wine with aroma and flavor N Blend- A wine made of more than resembling earth. Nose- This term describes the aroma one varietal. Enology- (Oenology) The study of and bouquet of a wine. Backbone- Wines that are full- wine and winemaking. Nutty- Most often used to describe bodied, well-structured and balanced F oxidized wines. But it can also be a by a correct level of acidity. Fermentation- The process of plus for wines if they are close to Blunt- Strong in flavor and often converting grape sugars into their oaky flavor. alcoholic, lacks aroma and alcohol by yeast. Noble Rot- Grapes that have been development of the palate. Finish- The sense of texture and attacked by Botrytis (a type of Bright- Used for lively, young, fresh flavor that linger in mouth after the fungus), which is needed for the wines. They make your mouth water wine is tasted. The key to judge production of many sweet wines like with focused flavor. wine's quality is its finish. Sauternes from Bordeaux, Tokaji Big- A wine with intense flavor, that Azsu from Hungary, German Riesling takes up all sections of your mouth Fruity- Having a strong taste and smell of fresh fruit. etc. and tongue. A big wine is not Fat- A full-bodied, high in alcohol, Nouveau- A light, youthful and necessarily a fruit-focused wine. low in acidity wine that gives a fat fruity red wine which is bottled and Bouquet- Complex aromas that are sold as soon as possible. perceived in wine after it has been impression on the palate. Since it is bottled and aged. flabby, it is the least desirable of them all. Burnt- Used to describe wines that have an overdone, toasty edge. Also Flabby- Lacking a sense of acidity. used for overripe grapes. Flat- A wine that lacks balance in Buttery- A wine with buttery its structure, particularly in its characteristics is generally rich and acidity on the finish. with less acidity. It has a creamy Full-bodied- A wine with high texture and hits the middle of your alcohol and flavor, also described as tongue with flavors similar to butter. "big".  O T Oxidized- A wine that has experienced too Tannins- A compound in wine that leaves a much exposure to air. They become bricky in dry, bitter and puckery feeling in the mouth. color and exhibit Sherry like taste. The drying sensation is felt on the inner cheeks, Oaky- A wine that imparts a noticeable tongue, and gums. It is derived from grape skin perception of oak barrels when it is aged. This and seeds. It also acts as a natural preservative term denotes the smell of vanilla, baking spices, that helps the wine age and develop. dill with a creamy body and a toasted flavor. Toasty- Most commonly used to describe the Open- This tasting term signifies a wine that flavor of wine derived from oak barrels in is ready to drink. which wine is aged. It is burnt on the finish. Opulent- This word describes the style of wine Tight- A tight wine holds its personality and has with a sensuous texture that is rich, bold and hard-to-identify fruit characteristic. smooth. These wines are highly desirable. Typicity- This term describes how well a wine P expresses the characteristics of the grape Pruny- Wines with a flavor of overripe, dried varietal or the winemaking techniques of that out grapes. region. Plonk- An inexpensive wine. Texture- How a wine feels on the palate. Perfumed- Wine that has matured to develop Tart- A wine with a high level of acidity. complex aromas similar to that of perfume. Synonym for acidic. Applicable to white wines and some rose wines. V Perfumed wines possess a sweet and floral Vintage- It refers to the year the grapes were aroma. harvest and the wine was bottled. Vintage R wines are famous for being made from an Raw- Undeveloped and young wines. They are outstanding yield of grapes, the older is the often tannic and high in acidity or alcohol. vintage year the better is the wine. Rich- Rich wines display ample texture, body, Vegetal- used to describe characteristics of and flavor along with a long finish. cooked vegetables detected on the nose and in Raisiny- Wine with a slight taste of raisins the flavor. It is an undesirable quality noted which occurs from overripe grapes. produced from unripe grapes. Rough- A young tannic wine with a coarse Velvety- Synonyms for silky, smooth wine. texture. Used to describe opulent wines. Round- Describes a wine with a smooth Vinification- the process of winemaking texture, not coarse or tannic. Vin- Wine in French. Robust- Full-bodied and intense wine. Ripe- A wine produced from grapes that have Y reached optimum level o maturity. Young- an immature wine that is usually Reticent- A wine that holds back or does not bottled and sold within a year of its exhibit aroma or bouquet characteristic due to production. Young wines are noted for their its youth. crisp flavors. S Smooth- A wine with soft tannins and pleasing texture. Silky- Creamy and velvety wines. Spicy- A wine with flavor and aroma of different spices such as cloves, thyme, black pepper, bay leaf, paprika etc. Steely- Used to describe wines that are prominent in acidity. Such wines can be served as an aperitif or to balance with food that contains high-fat content like creamy cheeses. Structured- The relationship or blend of alcohol, tannins, residual sugars, acidity, and fruit in a wine. Supple- Not overly tannic wine. Sweet- A wine having a noticeable sense of sugar contents on the nose and in the mouth. Sec- French word for dry wine.  INTRODUCTION TO WINES Biblical records show that shortly after the long voyage of Noah, he planted a vineyard. o Winery Site in Armenia o Clay Jars in Georgia o Grape Domestication in Eastern Turkey WINE TOOLS Five Characteristics of Wine o Sweetness o Acidity o Tannin o Alcohol o Body Grape skin is a natural source of Melatonin. Table Grapes Are Fat and Sassy o Table grapes are grown in a way to make them more physically appealing. o They are larger, seedless, with thicker pulp and thinner skins to give them that ideal ‘pop’ when you eat them. o Table grapes have less acidity and also less sugar than a wine grape. Wine Grapes Are Lean and Mean o Wine grapes are grown to produce the sweetest and most potent grapes. o They are smaller, riddled with seeds, have thicker skins and higher juice content (vs. pulp). o Wine grapes are delicate and difficult to transport. o When you eat a fresh wine grape, they ooze apart, leaving you with crunchy bitter seeds and chewy grape skin.  Tannins Wine Legs o Tannins are a naturally occurring substance o Wine legs are the droplets of wine that in grapes and other fruits and plants (like form on the inside of a wine glass tea, for example). o Gibbs-Marangoni Effect ▪ This is also how wines get their o High alcohol wines collect a higher color. density of droplets on the sides of the glass ▪ Wines that have little or no skin contact than low alcohol wines end up pink or white, with far fewer o Sweeter wines are more viscous the tears tannins. will flow slower down the sides of a glass. ▪ Wines that ferment with the skins for Tannins in Red and White Wines a longer period end up red, with high o Tannin also gives red wine texture, making tannin content. Red grape skins have it feel “smooth” and “soft” or “rough” and more tannins than white grape skins. “chewy.” ▪ Antioxidant o In general, the darker the wine, the higher o Tannins on Red Wine the tannin and the “bolder” the taste. ▪ Tannin provides the backbone of red o White wine has tannin, but not enough to wine, which is why you might describe make it the star of the show. Instead, white a red wine as “firm” or “leathery” or wines are backboned by acidity. just plain “bitter.” o That’s why you might say a wine is “crisp” ▪ Tannin also gives red wine texture, or “tart.” Or, if there isn’t enough acidity, making it feel “smooth” and “soft” or you might call a white wine “flabby” or “rough” and “chewy.” In general, the “flat.” darker the wine, the higher the tannin Rose and the “bolder” the taste. o Rosé, or blush wine, is pink in color. It gets Backbone of red wine that way because it is allowed to stay in Leathery contact with the red grape skins for a Firm relatively short time compared to red wine. Bitter On the spectrum between red and white, Texture rosé is much closer to the light side, with Smooth relatively low tannin. Soft WINE BOTTLES AND STYLES Rough Red Wine Chewy o The most commonly used color bottle is o Tannins on White Wine Antique Green, which is a darker, more ▪ White wine has tannin, but not brownish green. The purpose of this enough to make it the star of the coloring is mainly to protect the wine show. Instead, white wines are from oxidation. Red wines are usually backboned by acidity. That’s why you stored in cool dark places (such as wine might say a wine is “crisp” or “tart.” cellars) to protect them further from the Or, if there isn’t enough acidity, you elements. might call a white wine “flabby” or White Wine “flat.” o White wines typically come in clear bottles ▪ Does not contain much of tannins. to show color and clarity. White wines Backboned by acidity tend to succumb to oxidation less often, as Crisp they are stored in colder environments and Tart are meant to be consumed sooner. Flabby Most Common Bottle Styles Flat o Burgundy (thin neck, and wide base) Four Basic Types of Wines o White Wines o Red Wines o Roses o Sparkling Wines  o Claret (straight sided) WINE SENSORY AND WINE READING LABEL The Bottle o Can identify the wine’s region. o Lighter for Whites o Darker for Reds o Darker slows aging and oxidation. o Thicker for champagne- prevents explosion. Wine Tasting o See o Tapered Claret (wider shoulder, to a ▪ Eye contact narrower base) o Swirl ▪ Dance a little o Smell ▪ Just breathe o Sip ▪ Sip and hold o Savor ▪ Go back The Visuals o Color, density, clarity o View with white background o Indication of relative "strength" of the o Hock (tall & slender, no shoulder) flavor o Indication of development/maturity/age o View in the bottle neck for aging o Aging Transition-Black-Purple-Ruby-Red- Brick o "Brick" color for reds-ready to drink. o Gold or brown in white wine means oxidation. The Nose o "Smell the roses and the violets" o The wine's "bouquet" o Fruits, flowers, minerals, spice, acids, sweetness, oxidation, savory scents Some suggestions for wine / bottle o Scent creates the flavor your tongue "tastes" combinations are as follows: o Swirl the glass to vaporize it bouquet o Pinot Grigio, Viognier, Pinto Gris, Rose The Five Steps to Wine Tasting wines – o "Smell the roses and the violets" ▪ Clear bottle, Claret style o The wine's "bouquet" o Chardonnay, Rose – o Fruits, flowers, minerals, spice, acids, ▪ Clear Burgundy style sweetness, oxidation, savory scents o Pinot Noir, Syrah, Petite Syrah, (some) o Scent creates the flavor your tongue "tastes" Chardonnay – o Swirl the glass to vaporize it bouquet. ▪ Antique Green Burgundy style Tasting o Cabernet Sauvignon, Merlot, o After swirling the wine to add air Temparanillo, Malbec, Red Blends, o Take a very small sip with air Slosh or Zinfandel – "chew" the wine to add air, ▪ Antique Green Claret style o Move it around the tongue and hold in o Reisling – mouth. ▪ Antique Green or Clear Hock style o Swallow slowly and think about tastes and o Rose – sensations. ▪ Clear Hock style o Continue to taste "the finish" after o Cabernet Sauvignon, Red Blends, Petite swallowing. Syrah, Temparanillo – ▪ Antique Green Tapered Claret style Punt the bottom of the wine bottle.  The Cork Brand Name o Put the cork in a saucer plate o Brand or Producer Name. This is o Wine corks "should" breath slowly the name of the winery or producer that o Why do waiters offer you the cork? makes the wine. It's usually the largest o Inspect the cork to look for a "leakage line" lettering on the label o Long corks tell you that the wine was Region created to age for a long time. o Country and region. Most wine labels will o Mold on a cork can be normal for very old showcase the produce's country of origin, wines. either at the top or the bottom of the label. o Leakage Line - When slight leakage and o Region indicates the geographic location oxidation occur together in a recently within a country where the grapes were bottled wine, it is not "cause and effect", grown to produce the wine. but a result of a common cause - the Sulfites presence of air. o Contrary to popular belief, sulfites are also 4 V’s present in various other food products, such o Vintage- Year (Year of Grapes were as dried fruits, processed meats, and some Harvested) types of cheese. Wine actually contains o Vintner- Wine Merchant lower sulfite levels compared to several o Vineyard- Location of the Grapes were common food items. harvested. Appellation of Origin o Variety- Different Grapes Used o Appellation credentials are awarded to Grape Variety regional producers following strict rules o Knowing the grape variety can provide governing which grapes are allowed, crop insights into the wine's flavors and yield, alcohol percentage and quality characteristics, helping you choose wines sparkles. that align with your preferences. o Geographic Location or Appellation/Sub- o In cases where more than one grape variety Appellation. This can be the name of the was used, either name of all the major state the wine is from or an American varieties or the word 'Blend' will be Vinicultural Area (AVA) mentioned on the label. How can you predict if a wine will be good? Vintage o The price o Small bubble o Vintage. The year the grapes were grown o Reputation of Maker o Deep punt and harvested. This is often found around o Quality of bottle o Simple label the neck of the bottle on many European o Length of cork wines. WINE GLASSES o This is a useful piece of information depending on your familiarity with vintage Champagne Glasses variations. o Material o On the other hand, a non-vintage (NV) ▪ The glass material will either be crystal wine has the flexibility to use wine from or standard glass. The major difference mixed years to maintain a consistent flavor between the two materials is thickness. profile. Comparatively, these wines will be Standard glass requires a greater lower priced. thickness for durability, whereas crystal can be made thinner. ABV – Alcohol by Volume o Shape o Alcohol level. The Alcohol by Volume ▪ As the illustration suggests, glasses (ABV) level is useful to know. Red wines with smaller openings and bowls are hover around 13.5 percent on average and less expressive than glassware with a white wines a little lower. larger bowl shape. So, if you drink Alcohol Content more affordable sparkling wine o Usually represented as a percentage by regularly, you may prefer flute-style volume (like 12.5% ABV), this indicates glass, because it will hide flaws and the richness or strength of the wine. As a make the wine taste more spritzy. general rule, wines made from riper grapes o Durability have high alcohol content and fruit forward ▪ The biggest problem with Champagne flavors. This information can be found glasses is that they are top-heavy, either on the front or on the back label of a which increases their potential to slide wine bottle. off trays or get knocked over and break. Slide 1 Wine Glasses Oenology Slide 3 Wine Glasses Slide 4 Stemless Wine Glasses Stemless wine glasses are usually used for casual gatherings and backyard parties. This is also one important type among all Wine Glass types. It’s often used with wines that are affordable and are a crowd pleaser. Slide 5 Champagne Glasses ❖ Material The glass material will either be crystal or standard glass. The major difference between the two materials is thickness. Standard glass requires a greater thickness for durability, whereas crystal can be made thinner. Generally speaking, the less material that interacts with your palate, the less obtrusive it will be to the flavor. Thus, you should expect the finest Champagne glasses to be made of crystal (both lead and lead-free). Flute – the style of glass preserves the bubbles the most and is ideal for bone –dry. Tulip – this style of design collects more floral aromatics with its wider bowl shape and is ideal for more aromatic , fruity sparkling wines Wide Tulip – best for aged sparkling wines as it collects more flavour of biscuit and brioche found in fine sparkling wines such as vintage Champagne. Coupe – style was popularized in 1950s where bubbles disperse quickly making wines taste softer and fruitier. A fun glass shape to try for sweet wines. Slide 6 ❖ Shape As the illustration suggests, glasses with smaller openings and bowls are less expressive than glassware with a larger bowl shape. So, if you drink more affordable sparkling wine regularly, you may prefer flute-style glass, because it will hide flaws and make the wine taste more spritzy. The taste of Champagne is greatly affected by the shape of the glass! So to have the best tasting sparkling wine, here’s a little insight into choosing the right glasses for your Champagne preference. Slide 7 ❖Durability The biggest problem with Champagne glasses is that they are top-heavy, which increases their potential to slide off trays or get knocked over and break. https://winefolly.com/tips/champagne-flutes-or-glasses If you’re already nervous around stemmed glasses, you’ll be even more uneasy around Champagne flutes. Champagne flutes are essentially the bane of people who talk with their hands. Slide 8 Red Wine Glasses This is one among the Wine glasses types. Red wine glasses can be associated with their full and round bowl shape. They usually taste better when the opening is larger. The glass shouldn’t be filled more than one-third of the total volume to give that extra swirl and help you enjoy the bouquet of flavors emanating from the wine. Red wine glasses can be further classified into two different types of wine glasses. Dark and robust red wines have a less tapered rim to help you swirl which will direct subtle aromas, more effectively towards your nose. These glasses are generally taller to ensure the wine directly hits the back of your mouth. Red wines like Cabernet, Bordeaux, Merlot, and Alicante fall under this category. Lighter wines have a more tapered rim with the large short bowl. This way you taste the wine at the tip of your tongue, which will release the entire gamut of flavors associated with lighter wines like Pinot Noir, Schiava, Burgundy etc. Slide 9 Red Wine Basic Red Wine Styles Based on Sweetness 1. Sweet High residual sugar level and low tannins Examples: Brachetto d’Acqui, Dornfelder, Lambrusco 2. Dry Low residual sugar levels and high tannins Examples: Merlot, Sangiovese, Syrah, Pinot Noir Based on Body Type 3. Light-bodied Mild as water with low tannins Examples: Zinfandel, Grenache, Pinot Noir 4. Medium-bodied Moderately mild with tannins higher than light-bodied wines but lesser than full-bodied varieties Examples: Cabernet Franc, Carmenere, Sangiovese 5. Full-bodied As dense as milk with high amounts of tannins, and a bitter taste Examples: Shiraz