Frazier's House Champagne

Total Page:16

File Type:pdf, Size:1020Kb

Frazier's House Champagne FRAZIER’s WINE CATALOGUE FRAZIERS Wine catalogue 2010 05:Layout 1 8/11/10 18:21 Page 1 www.frazierswine.co.uk INDEX John Frazier Ltd Services..............................................................4 Stirling Road Party Wines........................................................6 Cranmore Industrial Estate, Wine Guide.........................................................7 Shirley Wine Faults ........................................................8 Solihull Wine Characteristics ..........................................9 West Midlands Wine With Food................................................10 B90 4NE Tel: 0121 704 3415 FRANCE Fax: 0121 711 2710 Alsace...............................................................58 Email: [email protected] Beaujolais.........................................................47 Bordeaux..........................................................27 Managing Director Burgundy..........................................................34 Chablis .............................................................44 John Frazier Champagne......................................................12 ([email protected]) Loire .................................................................45 General Manager Regional ...........................................................54 Steven Jay Rhone...............................................................50 ([email protected]) Sparkling ..........................................................21 Personal Assistant to M.D. Linda Brown NEW WORLD ([email protected]) Australia ...........................................................75 Accounts Argentina..........................................................90 Robert Grant California ..........................................................95 ([email protected]) Chile .................................................................98 New Zealand ..................................................105 Logistics & Sales South Africa ...................................................112 Edward Whitehill Sparkling ..........................................................21 ([email protected]) Tasmania ..........................................................89 Sales Uruguay..........................................................120 Steve Barber ([email protected]) THE REST OF EUROPE Receptionist Austria ..............................................................72 Mandy Leyland England ............................................................73 ([email protected]) Germany...........................................................71 Warehouse / Despatch Italy...................................................................65 Spain ................................................................59 Paul Betteley Romania...........................................................74 Graham Sly Sparkling ..........................................................21 Mark Skinner MIDDLE EAST Lebanon .........................................................103 SPECIALITIES Dessert Wines ................................................121 Jeroboams .....................................................125 Magnums .......................................................126 Half & Quarter Bottles ....................................128 Organic Wines................................................133 Port & Vintage Port ........................................140 Liqueurs .........................................................155 Madeira & Marsala .........................................147 Malt Whisky....................................................148 Cognac & Armagnac......................................150 Sherry.............................................................138 Speciality Spirits ............................................152 2 Rose at a Glance............................................134 Terms & Conditions........................................158 FRAZIERS Wine catalogue 2010 05:Layout 1 8/11/10 18:21 Page 2 The new 2011/2012 wine catalogue 2011 / 2012 Welcome to our new catalogue, we hope it is received with as much enthusiasm as the last one! All of our new wines are featured with a re wax seal and highlighted as new, these have all been carefully selected by our team and we think they represent the current tastes of the new generation of wine drinkers. This new catalogue has a separate price list which gives the prices to all of the wines in the catalogue on the corresponding pages, this is constantly updated and therefore, upon request we can send you an up to date list whenever you require one. This new format has come about because of the government constantly changing the alcohol duty rates and therefore our prices were constantly changing - with the new catalogue you still have all the information on our services and wines but can keep a separate up to date price list at all times. We also have our new Fine Bordeaux Catalogue which features the new 2009 vintage which has received rave reviews, along with all the other classic vintages from the Bordeaux region of France, if you would like to receive one of these then please let us know. We are able to give expert advice on any wines, be it for a party, special occasion or just for everyday consumption. Your good health!! John LR Frazier Managing Director 3 FRAZIERS Wine catalogue 2010 05:Layout 1 8/11/10 18:21 Page 3 SERVICES Services ADVICE Our team have gained great experience over the years and have a vast knowledge of the wines on our list, if you would like any help on discussing your requirements then we would be pleased to oblige. TASTING We hold an annual wine tasting, usually near christmas for all of our customers which is attended by overseas suppliers. We can also conduct smaller tastings and talks for local organisations, please enquire for a quotation on your requirements. WINE LISTS Wine lists can be produced in any style to suit your establishment and we can advise on lay-outs. Lists can be laminated or placed in leather holders. OWN LABELLING If required we are able to personalise your house wines with your own unique label, please contact your representative for a quotation. STAFF TRAINING If you would like to familiarise your staff with any of the wines we select then we can arrange in-house training. WEDDINGS & PARTIES All of our experienced staff are able to advise you on quantities for any private functions and we can recommend some first class caterers. SALE OR RETURN On large party orders we are able to offer a sale or return service, any amount of unopened bottles of wine can be returned, however only full cases of minerals and beers can be accepted and a collection charge may be added if more than 50% of the total order is returned. GLASSES Glasses are available for hire free of charge providing all wines have been purchased from Frazier’s - there is a deposit of £1.95 per glass, credited on return, any broken glasses are charged at £1.95 and glasses returned dirty incur a cleaning charge of £2.50 per dozen. Glasses are checked and despatched in a clean condition but may require polishing before use. DELIVERY Delivery of 5 or more cases ( 12 bottles per case ) or equivilent is free of charge within the midlands 4 area. A small order surcharge is imposed for any orders under the minimum. FRAZIERS Wine catalogue 2010 05:Layout 1 8/11/10 18:22 Page 4 SERVICES SPIRITS, BEER AND MINERALS We stock a full range of spirits and have one of the largest selections of liqueurs in the midlands, we also stock bottled and canned beers, ciders and lagers. Mineral waters and a selecton of soft drinks and mixers are also held at our warehouse. Please ask your sales contact for a list of any of the above. CIGARETTES AND CIGARS A full range of cigarettes and cigars, also fine cigars are stocked and we can arrange for humidors to be placed at suitable outlets for the sale of fine cigars. GIFT PACKS Wines can be packaged in a selection of gift boxes, from single bottles up to twelve bottles these make ideal gifts and are very popular at christmas. PARCEL DESPATCH SERVICE Wines can be despatched to any part of the UK at competitive rates, they are despatched in a postal approved package and can be tracked over the internet, prices vary from single bottle cartons up to twelve bottle cases, please contact us for a quote on your requirements. EN PRIMEUR We offer wines from Bordeaux, Burgundy and the Rhone on an En-Primeur basis, which is proving to be a very popular investment. If you wish to purchase En-Primeur you will pay for the goods ‘up-front’ and then they will be shipped from France approximately 18 months after the release date. Once they arrive in the UK you will be notified and when you have the wines delivered you will be charged for the Duty, Shipping and VAT on the original purchase price of the wine. Alternatively you can leave it under bond in our secure depot in Buxton, Derbyshire where it is kept in perfect storage conditions - storage charges will apply annually. CELLAR VALUATIONS If you have a number of wines that you would like to have valued in your cellar then please contact us, we have an experienced team with expert knowledge that can assist you - we can also purchase old wines at competitive rates or arrange to sell them for you (commission will apply) at auctions. ITS NOT IN THE LIST ??? Although our list is extensive we appreciate that sometimes you will have a favourite wine that you prefer, if at all possible we will try and obtain these ( by the case ) for you
Recommended publications
  • Retail to Go Wine List Buy All of Our Wines at Discounted Retail Pricing to Go and Get 10% Off Any 12 Bottle Mixed Cases
    Retail to go Wine List Buy all of our wines at discounted retail pricing to go and get 10% off any 12 bottle mixed cases. 450+ wines, so little time… Why buy wine from the Galaxy? 1. Retail pricing on every bottle, it's State of Ohio minimum pricing. 2. Over 400 listings, you will find rare wines on our list that you will not find elsewhere. 3. 10% discount on mixed 12 bottle cases 4. Customized orders available, we can help you put an order together. 5. Curbside Pickup or Free delivery on orders over $100. How? Just stop in if you need a bottle or two. If you are interested in buying a case, just send us an email. Some wines are limited in availability. Case purchases and questions: Email: [email protected] Our wine list has received an award from Wine Spectator magazine every year since 2002 and the 2nd level “Best of Award” since 2016, one of only select restaurants in Ohio to receive the award. White Chardonnay 76 Galaxy Chardonnay $12 California 87 Toasted Head Chardonnay $14 2017 California 269 Debonne Reserve Chardonnay $15 2017 Grand River Valley, Ohio 279 Kendall Jackson Vintner's Reserve Chardonnay $15 2018 California 126 Alexander Valley Vineyards Chardonnay $15 2018 Alexander Valley AVA,California 246 Diora Chardonnay $15 2018 Central Coast, Monterey AVA, California 88 Wente Morning Fog Chardonnay $16 2017 Livermore Valley AVA, California 256 Domain Naturalist Chardonnay $16 2016 Margaret River, Australia 242 La Crema Chardonnay $20 2018 Sonoma Coast AVA, California (WS89 - Best from 2020-2024) 241 Lioco Sonoma
    [Show full text]
  • CLOS DU MONT-OLIVET Lirac Rouge
    Wine Facts CLOS DU MONT-OLIVET Lirac Rouge The family estate of Clos du Mont-Olivet is the collector’s choice for traditional, aromatic and age-worthy southern Rhône blends. This multi- generational estate was one of the first wineries North Berkeley Imports partnered with in the south of France more than 25 years ago; since then, the estate has come to symbolize both what we seek out in winemaker- partners and importantly, what we hold true and dear in great wine. Always elegant, aromatic and long-lived, these wines reflect not only the rich character of southern Rhône terroir but also the subtle, spicy personalities of the region’s native grapes. Clos du Mont-Olivet is “one of the great estates of Châteauneuf-du-Pape,” says the Wine Advocate. WINERY: Clos du Mont-Olivet WINEMAKER: Thierry Sabon ESTABLISHED: 1932 REGION: FRANCE • Rhône Valley • Châteauneuf-du-Pape APPELLATION: Lirac AOC BLEND: 60% Grenache, 20% Syrah, 20% Cinsault VINEYARDS: Estate vineyards are located on the “rive droite” of Rhône river, due west of Châteauneuf-du-Pape, near the villages of Saint-Laurent des Arbres and Saint-Genies-de-Comolas. A selection from some 12 parcels with soils that are sandy, with flint and ‘galets roulés,’ or large quartz stones. AGE OF VINES: 20-30 years WINEMAKING: Hand-harvested. Destemmed; fermented on indigenous yeasts in cement tanks. Aged 95% in large foudre and 5% in older French oak barrels. Bottled unfined and unfiltered. TASTING IMPRESSIONS: Aromas of black cherry, red plum, raspberry, baking spice, wild herbs. Medium-bodied, suave tannins, fresh. PAIRING SUGGESTIONS: Grilled pork sausages with herbs; lamb burgers; smoked meats northberkeleyimports.com.
    [Show full text]
  • Grenache: Best Practices and Potential for South Africa
    Grenache: Best Practices and Potential for South Africa Dissertation submitted to the Cape Wine Academy in partial fulfillment of the requirements for the diploma of Cape Wine Master by July 2014 i I, Martin Gomez Fernandez, declare that this dissertation is my own, unaided work. It is submitted in partial fulfilment of the requirements for the diploma of Cape Wine Master to the Cape Wine Academy. It has not been submitted before for qualification of examination in this or any other educational organization. Signed: _________________________________________ April 2015 ii ACKNOWLEDGEMENTS First and foremost, I am very grateful to my mentor Dr. Winifred Bowman CWM. Winnie, without your support I’ll have never walked this road. I’ll always be very greatful of your help and love. Thanks to my wife Ana and my parents Cruz and Martin for your patience and endless love. Thanks to Karin Visser for the many hours spent tasting wines together. Thanks to all the instructors I’ve had during my certificate and diploma courses at the Cape Wine Academy for sharing their passion and knowledge. Thanks to Fiona McDonald for your help making this text sharper and your good advice on the tasting exam. Thanks to all the Grenachistes, wine producers and viticulturalists, who so willingly welcomed me, contributed their wisdom, spent time with me tasting and shared their love for this grape variety: Adi Badenhorst, AA Badenhorst Family Wines, Paardeberg, Malmesbury, Swartland, South Africa Albert Jané and Elvira, Acústic Celler, Tarragona, Spain Angel Benito,
    [Show full text]
  • WSWC Newsletter Template
    West Side Wine Club May 2011 President’s Musings ! ! April showers bring…. May showers. Our cool spring continues, although the grapevines have budded, the next stumbling block is blossoming. Once blossoming has occurred, the rate of ripening is has little room for variation. A grape, after all, can only ripen so fast. But there are factors at work that do effect ripening. In a perfect year, we would have 80 degree days all day, never over- but Scheduled Meetings rarely under. January 19, 2011 During this time period, we watch carefully hoping to purchase good grapes. This year has been a Crush Talk struggle so far. Viticulturists in eastern Washington have been hesitant to commit so far. The freeze January 22, 2011 last fall has wine makers running around trying to find out how much they have and if they can Holiday Party/Awards replace any shortfalls. This means that when the growers tells us what’s available, we will need to Gala jump on our orders to insure we can get a variety of grapes. Some grapes will not be a problem. Others will be difficult to purchase. Sammy has been in discussions with growers and will let us know February 16, 2011 when he knows more. Red Bordeaux Tasting But this is also a time to think about purchasing barrels. May15th is the deadline for purchasing February 27, 2011 barrels at Bouchard cooperages at a discount and with no shipping cost. They make Damy, Vicard, Argyle Winery Tour Billon and Cadus barrels. All their barrels are quite good, although each provides different component to a wine.
    [Show full text]
  • FLK Wine List 6-18-20
    WINE SPARKLING CHAMPAGNE LOUIS ROEDERER, 2008 CRISTAL, REIMS, CHAMPAGNE, FRANCE 340 60% PINOT NOIR, 40% CHARDONNAY. “The 2008 Cristal is a perfect wine and Champagne simply does not get any better.” 100 pts. Jeb Dunnuck, James Suckling & Wine Enthusiast. 98 pts. Vinous. 97 pts. Wine Spectator & Robert Parker’s Wine Advocate LOUIS ROEDERER, N.V. BRUT PREMIER, REIMS, CHAMPAGNE, FRANCE 88 40% CHARDONNAY, 40% PINOT NOIR, 20% PINOT MEUNIER. 92 pts., John Gilman NEW CAMILLE SAVES, N.V. CARTE BLANCHE 1ER CRU BRUT, BOUZY, CHAMPAGNE, FRANCE 82 75% PINOT NOIR, 25% CHARDONNAY. 91 pts. Vinous, 91 pts. Wine Spectator AYALA, N.V. BRUT MAJEUR, REIMS, CHAMPAGNE, FRANCE 17 / 60 40% CHARDONNAY, 40% PINOT NOIR, 20% PINOT MEUNIER. 92 pts. Wine Spectator NEW LE MESNIL, N.V. SUBLIME ROSÉ GRAND CRU BRUT, LE MESNIL, CHAMPAGNE, FRANCE 98 49% CHARDONNAY, 38% PINOT NOIR, 13% OF RED WINE. 2011 HARVEST WITH 36% RESERVE WINES. SPARKLING ROSÉ NEW POL RÉMY, N.V. BRUT ROSÉ, VIN MOUSSEUX, CÔTE D’OR, BURGUNDY, FRANCE 9 / 32 33% PINOT NOIR, 33% SYRAH, 33% CINSAULT. DRY CLETO CHIARLI, N.V. BRUT DE NOIR ROSÉ, VINO SPUMANTE, EMILIA-ROMAGNA, ITALY 11 / 36 85% LAMBRUSCO GRASPAROSSA & 15% PINOT NERO. DRY “Elegant, pretty and feminine,” Jancis Robinson WHITE CRISP & DRY WITH LIGHTER BODY ESPECIALLY SUITED FOR OYSTERS & FRESH SEAFOOD NEW DOMAINE DES CASSAGNOLES, 2018 CÔTES DE GASCOGNE I.G.P., SUD-OUEST, FRANCE CORAVIN 9 / 32 50% COLOMBARD, 30% UGNI BLANC, 20% PETIT MANSENG. MONTMASSOT, 2016 PICPOUL DE PINET, LANGUEDOC-ROUSSILLON, FRANCE CORAVIN 9 / 32 100% PICPOUL (aka: PICQUEPOUL). STEPHEN ROSS, 2017 SPANISH SPRINGS VINEYARD ALBARIÑO, SAN LUIS OBISPO COUNTY, CALIFORNIA CORAVIN 12 / 39 100% ALBARIÑO.
    [Show full text]
  • Grand Veneur (Alain Jaume)
    Grand Veneur (Alain Jaume) Alain Jaume ( Grand Veneur ) France - Rhone Valley In the 14th century, during their stay in Avignon, the popes built a papal castle in Châteauneuf-du- Pape. Impressed by the area’s exceptional terroir surrounding the castle, Pope Jean XXII planted the first vines of Châteauneuf-du-Pape in 1320. Interestingly, the wine that gave Châteauneuf-du- Pape its original reputation was the white and not the red. The white wine was a favorite of Pope Innocent VI. Today the castle is now a historic monument in Avignon, and the papacy is based in Rome’s Vatican City. But still today, the pope’s coat of arms remains on the bottles of Châteauneuf-du- Pape, and the wines are still produced in a similar manner as when the popes first pressed their juice. Established in the northern part of Châteauneuf-du-Pape, in the commune of Orange, the Jaume family has been dedicated to the art of wine growing since 1826. Founded by Mathieu Jaume, the Domaine is now run by the 5th and 6th generations of Jaumes: Alain Jaume & his children Christophe, Sébastien, and Hélène. Historically, Domaine Grand Veneur was known for its white wines, until 1995 when the winery refocused their efforts on the reds. The estate now measures 225 acres and covers four appellations: • • • • Châteauneuf-du-Pape • Côtes-du-Rhône 'Les Champauvins' & Côtes-du-Rhône (Rouge, Blanc & Rosé) • Lirac • Vacqueyras Grand Veneur (Alain Jaume) The Jaume family produces wines from these appellations under the Grand Veneur, Chateau Mazane and Clos des Sixte labels. They also produce wines from the AOC's of Rasteau, Gigondas, Cairanne and Ventoux under their Alain Jaume label.
    [Show full text]
  • The Judges' Newsletter
    THE JUDGES' NEWSLETTER NATIONAL GUILD OF WINE AND BEER JUDGES Confidential to Members No. 3 1990 Rcycroft, De v o n sends his cvr. views cr. the attributes cf — at.c Gooseberry ir. respcr.se to ar. article which appeared first 1990 issue of this Guild Newsletter - read on. Ed. * > GOOSEBERRY FOOL I was intrigued by the list of aromas (not bouq-uets!) and/or flavours attributed to gooseberry wines - foot of page 18 JNL1/9G AMYL ACETATE and AMYL ACETONE - and PEARDROPS were probably mistaken fcr ETHYL ACETATE as they have some affinity, though they are distinct to anyone who really knows them. ETHYL ACETATE is an essential part of the 'fruity' nose of wine but in some youngish gooseberry wine the ethyl acetate can be individually stronger than normal. The wines are better aged. Ignoring ar overdose, noticeable, sulphite in a finished wine could be the result of high acidity. NAPTHALENE, SCOT £ SMOKE I have never encountered in my 3 5years of making gooseberry wines!. However, during my early years of winemaking I did get a flavour that was not mentioned in the JNL article. This was a flavour, confirmed by other Judges and which I called "Gooseberry Mouse", after my experience of the common 'bacterial mouse' of poor wines NOI, GOOSEBERRY MOUSE is definitely NOT "Bacterial Mouse" - to which I am allergic. Gooseberry Mouse is-softer, not pervading and does r.ot stay or. the palate as an aftertaste though there is, in my opinion, some similarity in the first taste. Evidence against it being "Bacterial Mouse" is that long before I made wine I had noticed this flavour in cooked gooseberry pies etc.
    [Show full text]
  • Innovations Involved in Champagne Production
    Innovations involved in Champagne Production circa 1700 - still, unblended, low alcohol (~9%), low tannin, acidic, darkish rosé (oeil de perdrix) - mild fruity/yeasty flavor (verjus pétillant) - sold in barrels in the spring - derived from crushed grapes & made from the first three pressings today - sparkling, blended, 12.5% EtOH, - low tannin, white, delicate complex - minimally fruity, toasty flavor, - 2nd fermentation in spring, - released $18 m after production - sold bottled - derived from whole grape clusters & primarily from the first pressing Knowledge and conditions ~ 1700 - the role of yeasts and bacteria in fermentation and wine ‘diseases’ unknown; - no means of measuring the sugar content of wine (leading to variability in degree of effervescence) - no tirage - cork closures and availablity of glass bottles just appearing - extensive bottle rupture due to the glass irregularity and inability to sustain the carbon dioxide buildup - occurrence of the “Little Ice Age,” (associated with early and late frosts, and poor grape maturation) - riddling unknown; inefficient disgorging procedures Current procedures - manual harvest (aiming for low EBrix) and EtOH 9–9.5% - slow pressing of whole grape clusters - use of oak as fermentation or maturation cooperage individualistic - malolactic fermentation (reduce excess grape acidity) - maturation and clarification until spring - blending to produce the assemblage - addition of a tirage (sugar, yeast, yeast nutrients, fining agent) - second fermentation (~10 EC) - storage for at least 15
    [Show full text]
  • Product Catalogue 2021 Grapeworks Tanium | T: +61 3 9555 5500 E: [email protected] W: Grapeworks.Com.Au 2
    1 2021 Product Catalogue 2021 Grapeworks Tanium | T: +61 3 9555 5500 E: [email protected] W: grapeworks.com.au 2 GRAPEWORKS Consumables P3–48 TANIUM Machinery & Equipment P49–71 Acid Adjustment 22 Air knife bottle dryers 57 Analysis – Wine Testing, hydrometers 22 Bottling Lines – Alfatek & GT 60-62 Analysis - Sentai SO2 testing 25 Bottle Rinsers 64 Aphrometers, Disgorging Tools, Crown Testing 34 Bottle Warmers and Pasteurisers 71 Barrels 27-28 Capsule Spinners 57 Barrel Stand 28 Carton Weight Checker 66 Bentonites 16 & 23 Crushing/Destemming 51-52 Bungs 26 Crushpad & Processing equipment 51 Capsules – Spin On Polylaminate, Tin and Custom 46-47 Chillers 56 Carbon for Decolourising and Deodorising 19 Conveyors and Accumulation 66 Cellabags – Wine Storage 30 Corking and Wiring - manual 57 Cellaring – Cellastac Bottle Tray 26 Corking and Wiring - semi auto 59 Cleaning – Chemicals 23 Corking and Wiring - automatic 71 Coolant – Neck Freezing 22 Cork removal - automatic 59 Corks – Sparkling and Still Wine 47 CO2 Membranes and Flotation Systems K&H 55 Covers – Breathable Ferment Covers 31 Crossflow Filtration – VLS 54 Covers – Non-Breathable Ferment Covers 31 Crown Sealers – manual & semi-auto 57 Crown Seals and Bidules for Sparkling Wine 38-39 Disgorging, Dosage and Levelling 69 Enzymes 7 Feeders - Cork, screw cap, crown seal 59 Ferment Vats, Bin Liners, Nally Bins, IBC 30 Fillers -Bag in Box, Keg & Can 58 Filtration – Pall Housings 36 Fillers – Manual, semi-auto & counter pressure 58 Filtration – Pall Seitz 40x40 Sheets & Lenticulars 36
    [Show full text]
  • Caves and Class: Excavations at the Lang-Jourdan House in Mandeville
    Louisiana State University LSU Digital Commons LSU Master's Theses Graduate School 2014 Caves and Class: Excavations at the Lang-Jourdan House in Mandeville, Louisiana Matthew aJ mes Chouest Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_theses Part of the Social and Behavioral Sciences Commons Recommended Citation Chouest, Matthew James, "Caves and Class: Excavations at the Lang-Jourdan House in Mandeville, Louisiana" (2014). LSU Master's Theses. 2105. https://digitalcommons.lsu.edu/gradschool_theses/2105 This Thesis is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Master's Theses by an authorized graduate school editor of LSU Digital Commons. For more information, please contact [email protected]. CAVES AND CLASS: EXCAVATIONS AT THE LANG-JOURDAN HOUSE IN MANDEVILLE, LOUISIANA A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Arts in The Department of Geography and Anthropology by Matthew J. Chouest B.A., Millsaps College, 2006 December 2014 Acknowledgments This thesis would not be possible without the contributions of numerous people donating their time, energy, expertise, and financial support over the past few years. The excavations at the Lang-Jourdan House Site were made possible because of a team of volunteers. I would like to thank Louisiana State University students Jason Brooks, Peter Cropley, Ashley Franklin, Anthony Reed, and former LSU students Gillian Brownlee, Ethan Dunham, Billie Jones, and Laura Hill.
    [Show full text]
  • Hcm 236 Course Title: Beverage Management
    NATIONAL OPEN UNIVERSITY OF NIGERIA SCHOOL OF MANAGEMENT SCIENCES COURSE CODE: HCM 236 COURSE TITLE: BEVERAGE MANAGEMENT 1 HCM 236: BEVERAGE MANAGEMENT COURSE GUIDE Course Developer: Dr. J.C. Okafor Department of Hospitality Management, Federal Polytechnic, Ilaro Unit Writer: Dr. J.C. Okafor Department of Hospitality Management, Federal Polytechnic, Ilaro Course Editor: Dr. C. I. Okeke Programme Leader: Dr. (Mrs.) A. O. Fagbemi School of Management Sciences, National Open University of Nigeria, Lagos. Course Coordinator: Mr. S. O. Israel-Cookey School of Management Sciences, National Open University of Nigeria, Lagos. CONTENTS PAGE 2 Introduction ............................................................................... 1 What you will learn in the Course............................................ 2 Working through this Course.................................................... 2 Course Evaluation..................................................................... 2 Study Units................................................................................ 3 Textbooks and References........................................................ 4 Presentation Schedule............................................................... 4 Conclusion.................................................................................. 4 Introduction Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration.
    [Show full text]
  • An Introduction Sparkling Wine Primer Sparkling Glossary Appellation
    Wine 101- An Introduction Sparkling Wine Primer Sparkling Glossary Appellation- The officially designated “place” of a wine. In the New World, this tells you where the grapes were grown and no t much else. In the Old World, it often has implications w/r/t/ grape varietal, ageing, vineyard yields, etc. Autolysis- Destruction of (mainly) yeast cells which affects the flavor of wine. The resultant flavors are generally prized in sparkling winemaking. Blanc de Blancs- A white wine made from white grapes only (chardonnay in Champagne). Fr. White of whites Blanc de Noirs- A white wine made from red grapes only (pinot noir/meunier in Champagne). Fr. White of blacks Brut- A common term indicating a (basically) dry wine. Cava- Revered sparkling wine of Spain. Champagne- A word used by far too many to describe all sparkling wines, which is a big “don’t.” Also a very good type of wine. Charmat- Process in which the second fermentation takes place in a pressurized tank. This is much less labor- and cost-intensive than the traditional method, and generally results in a more affordable and less complex wine. Dry- A wine whose sugars have all been eaten by yeast and turned into alcohol. Grower wine- A wine made from grapes grown by the winemaker. This practice is common in other regions but rare in Champagne. MV or NV- Multi-vintage or non-vintage. These wines are blends of more than one vintage, and therefore do not have a vintage specified on the label. Méthode traditionelle (Champenoise)- Method of sparkling winemaking which dictates that the second fermentation takes place in the bottle.
    [Show full text]