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Home , Classification of wine, History of wine, Pulque, Slivovitz, Suspended meal

AND BEVERAGE SERVICE

Unit-I (15 HOURS)

Introduction to -History & its Varieties - Process of Making -Categorization of Wines - Strength (Table/Natural, Fortified, Sparkling) -Co lour (Red, White, Rose) -Taste (Dry, Sweet)

Unit-II (15 HOURS)

Principle Wine producing region of France - – types of Champagne, importance of double fermentation - Storage & Service of Wines -Wines from , Spain, , Australia, Germany,

Indian Wines -Service of Wines-Reading a

Unit-III (15 HOURS)

Brief History & Manufacturing (, , , , Rum, )

International & Domestic Brand Names (At least 5)

Liqueurs- Definition, Production, Types, Characteristics and Service aspects

Unit-IV (15 HOURS)

Liqueur – definition, production, types, characteristics & service ,

Aperitif: Hot & Cold Aperitif Hot Beuttere, Rum, Collins,

Eggnogs, Fizz, Irish coffee, Hi-ball.

Unit-V (15 HOURS)

Definition & History of

Method of mixing Cocktails - Types of cocktails

Examples of any three Recipes for each base of spirit (brandy, rum, gin, vodka, whisky, beer)

Mock tails – definition, preparations & service procedure

UNIT – 1 DEFINITION: WINE Wine is an alcoholic beverage obtained from the fermentation of the juice of freshly gathered . Fermentation is conducted in the district of origin according to local customs and tradition. MAKING: There are many biblical references to the growing of vines & the production of wine. The first evidence of wine making dates back to 12000 years. Archaeologists have traced it to the year 2000 B.C in the Mesopotamia & Nile valley.Egyptian wall paintings also show the main stages of wine production. Historical records also mention a list of wines stored in the royal cellars of Assyria (Present day ) around 800 BC. THE DEVELOPMENT OF WINE PRODUCTION: Growing of vines was first introduced & spread by the Greeks, especially to countries bordering the . The economy of the Mediterranean countries depended on the production of grapes, wheat & . The Romans concentrated on growing vines in one area rather than growing small quantities in many areas. In this way, a few provinces provide provided wine for the entire empire. Since there were constraints in transporting wine from one end of the empire to the other, new are developed in parts of Hungary, Germany, France & England. The breaking of the & the resulting disruption of trade, made it necessary for far flung colonies to become self-sufficient. Thus there was a gradual spread of wine production in those areas where vines growing had been discouraged earlier. EXPANSION OF THE WINE TRADE A Significant expansion of trade & began around 1000 AD & the trade of wine was in the forefront of this growth. For the next three centuries, the wine business developed with growth of the trade. Ships sailed to Northern Europe & established fairs in the cities of the Netherlands & Northern France. During the beginning of the 14th century & up to the middle of the 15th century, there was a decline in the trade. However it began to recover in the late 15th century. During 17th century the detoriation in the quality of Italian wines & the imposition of heavy duty on French wines adversely affected their sales. The sale of relatively cheaper & previously unknown wines increased. The growth of the British imperial power in the 19th century boosted the trade in the wine & led to the import of South African & Australian wines. The growth of wine trade further accelerated in the 20th century with an increased in high quality French table wines because of their greater consumption & a speculative market. This in turn rises in the price of wines. The production of Italian wines also increased rapidly. Italy produces more wine than any other country in the world, while France is the second largest producer of wines. Today many wine producing countries are aggressively marketing their wines to other countries. Around 5-7 thousand million gallons of wine are produced every year all over the world. : The area where the grapes are cultivated is called Vineyard : It is a very hardy plant. Grapes used for producing wine on a commercial basis need two types of climatic condition 1. There should be adequate sunlight to ripen the grapes 2. The winter should be moderate,but sufficient cool to give the plant a chance to rest a restore its strength for the growing and fruiting season The ripen grapes contains two of the important ingredients necessary for making wine. One is which is present in the flesh of the fruit and the other is , which is found on its skin.

Grapes Sugar and yeast are essential for fermentation to occur and the acids, , and tannins are necessary for a wine to have a good bouquet, taste, colour, body and balance. All are available naturally in each grape in varying proportion according to the grape variety, the type of soil in which the vines grow and the climate.

Main grape variety

There are hundreds of varieties of grapes grown and not all of them produce good quality wines. Following are the main grapes used in the production of wine.

White grapes

The following white grapes are the main ingredients for the most of the produced in the world. Grape name Characteristics

This is the classic grape variety originally from , France. It is one of the types used in the production of champagne. It produces light, crisp, dry wine with a flavour of a lot of tropical fruits. This grape is from Germany. It grows in cool climate but not in hot climates and can withstand any type of soil. Riesling grapes ripen early. They produce light citrus flavoured dry wines and sweet wines. It is the principal grape variety used in the production of excellent white wine of and valley. It requires a cool climate and limestone or gravelly soil. The wine has a grassy flavour and the character of acidic fruit, gooseberry. It is grown in , Barsac regions of france.it lacks acidity, hence it is blended Semillon with sharp grape like sauvignon blanc to get the required balance. It produces medium to full bodied, oily textured dry wine. It grows in Anjou, Saumur districts of Loire, France. It produces dry, medium, sweet and sparkling wines. This grape has high level of acidity with aroma of lemon, baked apple, and .

Other white grape varieties

 Aligote   Saint Emil lion  Gewürztraminer  Sylvaner

Red grapes The principal res grapes are used in making of good quality wines. Some of the red grape varieties and their characteristics are as given below Grape name Characteristics

This is the black grape of remarkable quality. It is considered to be the best in the world and is used in the production of most prestigious chateaux wines of Médoc of the Bordeaux region of france.it is easy to cultivate as it grows in any kind of soil and can withstand spring frosts. This grape has thick skin which protects from insects and rain. It is the classic grape variety of burgundy and champagne. Produces all the great wines of burgundy. It is one of the three permitted variety of grapes used in champagne making. It is early ripening red variety from the district of Bordeaux. It is sensitive to frost and fungi and is frequently blended with cabernet sauvignon to produce excellent wines.it prefers damp soil and cooler climate than cabernet. It is the main grape of Côte s du Rhône. It produces deep coloured, with the Shiraz aromas of pepper black berry and blueberry. It has powerful tannin which allows the wine to mature gracefully. Other grape varieties

 Brunello   Meunier 

PROCESS OF WINE MAKING

Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the and the grape types. The harvesting time and the type of used for aging are based on the region in which the wine grapes are grown.

There are number of steps involved in the production of wine. They are as follows,

Harvesting

The first step in making wine is harvesting or plucking. To determine when the grapes ae ready to be harvested, viticulturists test them numerous times in the field for sugar, acid and ph levels. When the grapes reach the desired sugar/ acid ratio, they are harvested. Harvesting can be done in two ways; mechanically or by hand. Special scissors known as ―secateurs‖ are used to pick up grapes. Grading & weighing

Grapes are graded according to quality and are weighed to determine the quantity required for fermentation.

Removal of stalk and pips

The ripe grapes are plucked off from the stalks. Modern incorporates a destalking machine. The stalks have a bitter taste due to the presence of tannin thus it should not come in contact with the juice. Pips are also removed at this stage.

Crushing

The grapes are pressed or lightly crushed by mechanical press to extract, the juice which is called ―MUST‖. The second part of the crushing/desteming process removes the stem from the grapes by centrifugal force with the use of a large auger which catches the stems literally ripping of the berries. The stem exits at the one side of the machine, while the berries and the juice exit at the bottom.

Vatting

At this stage if red wine has to be made, the skin of red grapes are allowed to remain contact with the juice which gets the colour from the skin. In case of white wine the skin is separated immediately. Rose wines are made by allowing the skins of red grapes to remain contact for a short while with the juice to get the desired pink colour.

This process of macerating the skin in the must is known as vatting and carried out only for red and rose wines

Chaptalization

In certain wine producing countries of the world there is sometimes an insufficient amount of sugar present in the grapes at to produce a stable wine. The finished wine would contain a very low alcohol level and would thus be unstable for travel and subject tobacterial infection. A limited amount of sugar, set by law, can be added to the must, prior to fermentation when lack of natural sugar exits. This is called .

Fermentation

Fermentation is the conversion of sugar contained in the grapes into ethyl alcohol or . It was in 1810 by Gay lussac who correctly devised the overall equation of fermentation. Gay lussac‘s formula for fermentation is

C6H12O6 = 2C2H5OH + 2CO2 (Sugar Glucose) (Ethyl alcohol) ()

Aging Allowing wines to age has been standard practice for countless centuries, and various methods of maturation have been tried. During the aging process, extraction occurs as the alcohol in the wine dissolves flavour affecting chemicals present in the wooden barrels. The wine nearest the barrel wall becomes more cleanse from taking on the added weight of the extractable this heavier liquid wine from taking on the ordered weight of the extractable. This heavier liquid then falls away causing circulation, which brings the lighter wine from the centre of the barrel to the walls to pick up added extractable elements. The smaller the barrel, the more rapid circulation and the extraction, and hence the more rapid aging process. Racking is the natural clarifying processthat acids in setting suspended particles in the wine and removing them from contact with it. The wine is carefullydrawn from one barrel leaving behind the sediment, and put into a cleanbarrel where it will rest until next racking. After racking wine makers are careful to keep the barrel filled to the top with wine to eliminate oxidation, this is called topping. Fining The process of polishing or clarifying a cloudy or hazy wine to brilliancy by removing suspended particles is known as fining. Most use fining agents to help clarify wines by removing precipitates of excess pectin, iron compounds or other unstable protein which are positively charged. There are many fining agents used throughout the world, among them are bentonite, charcoal, egg white, gelatine, in ancient times animal blood is used.

Bottling When it is deemed that the wine has aged sufficiently, either in oak barrels or stainless steel containers, the final step is bottling. Bottles are cleaned and dried with blast of hot air as this also sterilizes the bottles. White and rose wines are usually bottled in light green or light brown colour bottles but largely in clear glass bottles. For red wines and dark coloured bottles are preferred. This includes the addition of labels, corks or screw tops, and a foil capsule, finally the bottles are packed in cardboard cases, ready for shipping. CATEGORISATION OF WINE

Wines are broadly classified into three categories

 Still wine 

Still wine

Most wine is still wine is also known as DUNNER wine or . It can be produced in various shades of red, white and rose. It had an alcoholic content generally range from 9-12% abv (). Still wine does not contain co2 like sparkling wine. Still wine range from extreme dry to sweet. The word dry when used in regard to wine refers to absence of sweetness.

Red wine

These are made from black grapes and the skin is allowed to macerate in the must until the red colour is obtained. Red wine is best served at room temperature (60‘F – 65‘ F). it is stored in dark coloured bottles.

White wine

These are made from white grapes and also black grapes where the skin is not allowed to macerate in must at all. White wines are lighter bodies and more delicate than red wines. Its taste range from extreme dry to extreme sweet and are served chilled stored in light coloured bottles. Rose wine

These are made from black grape or a combination of black and white grapes and the skin is allowed to macerate in the must until the desired time. The colour of rose wines various from pink to red. It may be slightly sweet and often has a fruity flavour. Rose wines are best served chilled and also stored in light coloured bottles.

Fortified wine

Fortified wines are still wines to which distilled grape spirits such as brandy has been added. This process of fortification increases the wine alcoholic content, which ranges from 15% to as high as 24% by volume. It increases the wine shelf life. They have always been considered perfect for both beginning and ending elegant . They vary from very dry to very sweet and have a rich bouquet and taste than other table wines. The best known fortified wines are Port, , Madeira and Marsala.

Sparkling wine

Sparkling wine contains co2 bubbles, which provides their effervescence. The co2 is produced either through a natural process of fermentation that does not allow the co2 to escape during the conversion of the grape sugar into alcohol or co2 is added to still wine after the fermentation is complete. Sparkling wine is served chilled. Sparkling wine ranges from 9 – 14% alcohol by volume. The best known naturally produced sparkling wine is champagne although only the sparkling wine produced in the champagne region of France is true champagne with the capital letter ―C‖. In Germany sparkling wine is given the name ―Schaumwein‖ and in Italy it is called ―Spumante‖

Classify wine depends on taste

. When grape juice converts to wine, alcohol is produced in the fermentation process because yeast eats the sugar present in the juice. To make a dry wine, the will instead let the fermentation process finish completely, allowing the yeast to consume all the sugar present. No more sugar, so no sugary sweetness; the wine is therefore dry.Residual sugar is usually measured in grams of sugar per litre of wine, often abbreviated to g/l or g/L.

Dry Medium dry Medium Sweet Sweetness Up to 4g/l Up to 12g/l Up to 45g/l More than 45 g/l

UNIT-2

PRINCIPLE WINE PRODUCING REGIONS OF FRANCE

Introduction

Many people consider French wines to be the best in the world and so for a variety of reasons this is possibly true. The reasons are

 The French climate is perfect for wine growing  The vine growing regions of France have a poor stony soil, which all vineyards must have  The French have quite a lot of experience as they have been making wines for about 2000 years  The French government has imposed very strict region by region quality control on their wines

French wine laws

On July 30, 1935 a French law has established the institute national des d‘ Origine (INAO) for wines and spirits, and decrees governing each wine appellation were laid down by the minister of agriculture. They are known as Appellation d‘ Origine Controle‘e. They designed for the following reasons

 To control the authenticity of quality French wines  To prevent fraud  To prevent the use of misleading labels or the falsification of documents describing wine  To strictly delineate wine district  To allow what kind of wines to be grown  To control the amount of wine to produced per hectare  To state how wines to be pruned  To fix minimum alcohol content of the wines  Sometimes hoe it is to be aged  Finally to pass the wine for a taste test

WINE REGIONS OF FRANCE

 Bordeaux  Burgundy  Alsace  Champagne  Côte de Rhône  Jura  Savoy  Roussillon  Val de Loire

BORDEAUX

Bordeaux has been famous as a wine producing area since roman times. Bordeaux is said to produce the queen of French red wines. Bordeaux region embraces two rivers the Dordogne and Garonne which meet 15 km north of the city and form the river Gironde. The Bordeaux region is naturally divided by the Gironde Estuary into a Left Bank area which includes the Médoc and Graves and a Right Bank area which includes the Libournais, Bourg and Blaye.

Bordeaux region (GirondeRiver)

Médoc Graves Libournois Bourg Blave

Haut Médoc Bas Médoc Pessac Leognan Saint-Émilion (south) (north)

Pauillac ‘ Pomerol

St. Julien Margaux

Only five grape varieties are permitted in the production of red wine in Bordeaux. And only three grape varieties are permitted to the production of white wines. Graves and sauternes are the only districts in Bordeaux that produce white wines

Red grapes White grapes Cabernet sauvignon Sauvignon blanc Merlot Semillon blanc Cabernet Franc Muscadelle Melbec

MÉDOC

The Médoc is itself divided into Haut-Médoc (southern portion) and Bas-Médoc (northern portion,).There are various sub-regions within the Haut-Médoc, including St-Estèphe, Pauillac, St.-Julien and Margaux

The Official Classification of 1855 resulted from the 1855 Exposition Universelle de Paris, when Emperor Napoleon III requested a classification system for France's best Bordeaux wines which were to be on display for visitors from around the world. Brokers from the wine industry ranked the wines according to a château's reputation and trading price, which at that time was directly related to quality.

Graves

Graves (from French 'gravelly land') is an important subregion of the Bordeaux wine region. Graves is situated on the left bank of the Gironde River,

In the Bordeaux Wine Official Classification of 1855, only one Graves property, Château Haut-Brion, one of the four original First growths, was included among the red wines, with all the rest being Médoc properties. All the sweet wines of the 1855 classification were from Sauternes, which is a part of Graves. Graves produces very good dry white wines from sauvignon Blanc and Semillon grapes. Graves AOC is also the name of one Appellation d'origine contrôlée (AOC) which covers most.

BURGUNDY

Burgundy is located in the north and insome months of the year it receives in sufficient sunshine. This yields the grapes with less sugar which is inadequate to get the respectable alcohol level. To overcome this situation the producers allowed to capitalisation during fermentation it does not happen to all wines in burgundy. Most producers add sugar to produce slightly sweet wines; such wines are not representing the quality wines of burgundy.This region noted for its red wines in general and produces both red and white wines of a variety of styles and many of them are great wine. The red wines produced in burgundy are full bodied and heavier. The well-known white wines are Chablis, Pouilly-Fuissé.

There are four main grape varieties used in burgundy,

Pinot Noir & Gamay - red wines

Chardonnay &Aligoté - white wines

Wine producing districts of burgundy are

 Côte-d‘Or  Côte Chalonnaise  Mâconnais   Chablis

ALSACE

Alsace, occupies a narrow strip of land between Strasbourg and Mulhouse, where the RhineRiver separate Germany and France. Alsace wines are not known by their chateau as in Bordeaux but by the name of the grapes which the wine is made. Alsace produce one fifth of all France‘s white wines entitled but the AOC destination because it is located so for north there is generally insufficient sunshine to fully ripen the red grapes. Therefore better than 90% of all wines are white. Alsace is the third largest producer of AOC white wines after Boudreaux and Champagne. Alsace wines are bottled in slenger long neck bottles known as FLUTE D’ ALSACE, a type used only in this region. The wines should be served chilled around 7degree Celsius to 13 degree and should be drunk young.

Alsace is the only major region that identifies its wine by the name of the grape. AOC regulations for mandate that any wine called by the name be made 100% from that grape.

Some of the better known wines of Alsace are described below:

Edelzwicker

It is made from the blend of noble grape varieties.

Gewürztraminer

It is a quite essentially Alsatian wine ―Gewurz‖ means spicy. 20% of the Alsatian vineyards are planted with this grape. It is delicious, fruity with a bouquet flavour and a highly perfumed and flowery bouquet that is strongly reminiscent of grape fruit. It, once tastedcanalways be identified again and again in blind tasting it is that distinctive. It isnot always popular one tends to either love it or hate it.

Muscat d’ Alsace

It is planted in only 3% of Alsace wine yards. The wine has an intense bouquet of sweet, ripe grapes, although the wine itself is dry with the delicate, lingering after taste.

Pinot Blanc

Clevener is the local name for the pinot Blanc can also be found in burgundy and northern Italy. The wine is more structured and the fuller bodied than the sylvaner, but it is still very crisp, fresh, and supple with a floral bouquet.

Sylvaner

It is one of the most widely planted grape varieties in Alsace. The wine is very crisp, fruity, and usually light, sylvaner is often described as a wine for any time and purpose.

Crémant d'Alsace

It is an AOC sparkling wine made by the Méthode Champenoise. It is fresh, fruity, and appealing. Much Crémant d'Alsace is made from the pinot Blanc grape, but some is made from Riesling, and the name of the grape variety is often added under the Crémant d'Alsace name.

VAL DE LOIRE

Val de Loire lies south of Paris and west of burgundy. It takes its name from the majestic river Loire. It is known as Garden of Paris being the most beautiful wine region of France. The river Loire has a double distinction,. It is the longest river in France 625 miles, and the world‘s great rivers that nature wine grapes along their banks. The produces mostly dry white wines (75% of total production) the rest being rose and red wines.

The red grapes used are cabernet franc, cabernet sauvignon.

Most of the wines of Loire valley sold under district or village , such as Anjou, Pouilly fume, Saumur & . The best known wines of Loire valley are given below.

 Pouilly fume   Vouvray  Saumur  Rose d‘ Anjou 

CÔTE DU RHÔNE

It is located below burgundy in the south east section of France, the Rhone valley‘s wine production mostly red wines. It is the second largest AOC wine producing region (Boudreaux is the largest). Côte du Rhône wines are robust and full bodied with plenty of bouquet and taste. They are too heavy to be drunk in summer, but are perfect for cold winter nights. They are higher alcohol content than red burgundies or Cordeaux because of their location

CHAMPAGNE

INTRODUCTION:

Champagne is differing from all other sparkling wines in its ability to sparkle effervescence. There are number of sparkling wines in France and throughout the world but, true champagne can made only with in the region of that name champagne situated about 90 miles east from Paris. One of the chief characteristics of the champagne region is the chalky sub soil in areas where vineyards are planted.

The soil has the advantage of storing heat of the sun and it reflecting it back on to the underside of the vines at the night; this speeds the growth of the vines and the ripening of grapes, so that the may be earlier than in other areas. The best sparkling wines of the region are champagne which is made by the Méthode Champenoise. It is the of making champagne.

Dom Pérignon, amonk and cellerar, introduced the wine champagne to the world.

There are three classic grape varieties used in the making of champagne the black grape pinot noir and pinotMeunièreprovide a fruity flavour and body to the wine and the white grape chardonnay contributed fineness and elegance to the wine. Champagnes are expensive as it takes 3 – 7 years to make a bottle of champagne.

PRODUCTION OF CHAMPAGNE

The production of champagne involves in two stages are as explained below

 Primary fermentation  Secondary fermentation

MANUFACTURING OF CHAMPAGNE (SPARKLING WINES)

Harvesting:

Grapes are plucked when the density of the BLOOM or natural yeast on the skin taken from a number of bunches is constant, so that the grape is fully ripened & has nothing more to gain from the plant.

Grading: Grapes are graded according to the quality

Weighing:

Grapes are weighed, to determine the quality required for fermentation.

Removal of stalk:

The ripe grapes are plucked off from the stalks.Modern methodology incorporates a destalking machine. The stalks have a bitter taste due to the presence of tannin thus it should not come in contact with the juice.

Crushing:

Grapes are crushed with the feet in some regions or more conveniently by the mechanical presses to extract the juice called MUST. At this stage the wine makers uses the hydrometer to measure the specific gravity of the must which indicates the sugar content & thus the alcoholic content. The procedure is necessary as there are laws in most countries which specify the minimum alcoholic content of the wines. These laws may allow the wine makers to add small quantities of sugar should they must show insufficient alcoholic potential. The process of enrichment is called CHAPTALIZATION.At this stage if red wine has to be prepared, the skins of the red grapes are allowed to come in contact with the juice to get the colour of the skin. In case of white wine, the skin is separated immediately. wines are made by allowing the skin of red grapes to come in contact for the short while with the juice to get the desired pink colour.

Fermentation:

Fermentation is the process of adding wine yeast to fresh grape juice to convert the natural sugar to ethyl alcohol. In this process carbon dioxide is simultaneously released making fermentation violent at first & then slows. The yeast added is 3 – 5% of the volume of the juice. The fermentation process takes 2 days to 2 weeks according to the tradition of the house. During this process the temperature is maintained between 64–77 degree Fahrenheit.

Sulphuring:

Sulphur dioxide is added fairly early in the fermentation process to prevent air from oxidizing the juice & converting the alcohol into vinegar. The air has bacteria, principally acetobacter, which is ‗aerobic‘ (i.e.) it is alive in the presence of oxygen. These acetobaceters can convert alcohol into vinegar.Sulphur dioxide, being hungry for oxygen, takes up the oxygen from the MUST to let the wine yeast which is anaerobic (able to work in the absence of alcohol) to convert the grape sugar into alcohol.Sulphur dioxide also forms a coating on the surface of the juice to prevent the air from entering the juice & there by letting the wine yeast to do its work.

Blending:

After the primary fermentation, wines of different vineyards & varying qualities are blended to form the Cuvee or store of wine.

Bottling:

The base wine is bottled in Champagne bottles stoutly made to contain the gas pressure up to 90 lbs per square inches which develops during the secondary fermentation. At the stage sugar & yeast is added to the wine. A which is larger in diameter than the mouth of the bottle is squeezed to shut the bottle & is secured with a steel wire clip called an agrafe.

Secondary Fermentation:

This occurs after the wine has been bottled & it is at this stage that the carbon dioxide bubbles form remains captive in the wines.

Maturing:

The bottles are left undisturbed for a year or two so that the wine can mature. The bottles are stocked in chalk cellars at around 60-65 degree Fahrenheit.

Remuage:

During its long rest in the chalk cellars the wine gives off sediment, which must be removed before the wine moves into the final stages of preparation.Remuage is the initial part of the process of removing the sediments when the bottles are placed in special racks known as Pupitres at a single angle. The object is to encourage the sediments to slide down the bottle & settle on the base of its temporary stopper. At the end of the process the bottles are completely inverted

Degorgement:

Still inverted the bottles necks are dipped into a freezing mixture. The sediment & the small quantity of wine around it become ice. The cork is removed & the sediment is ejected as a frozen bullet.

Dosage:

The bottle is topped with champagne & expedition . The liqueur content depends on how sweet the wine is intended to be. Gradations are from the driest to the sweet-Brut, Extra sec, Sec, Demi sec, Doux

Aging:

Bottles are sent back to rest Again for perhaps a year or more before they are marketed.

Types of champagne

Prestige cuvée

A cuvée de prestige is a proprietary blended wine (usually a Champagne) that is considered to be the top of a producer's range.

Blanc de noirs

A French term (literally "white from black" or "white of blacks") for a white wine produced entirely from black grapes. The flesh of grapes described as black or red is white; grape juice obtained after minimal possible contact with the skins produces essentially white wine, with a slightly yellower colour than wine from white grapes. The colour, due to the small amount of red skin pigments present, is often described as white-yellow, white-grey, or silvery.

Blanc de Blanc

A French term that means "white from whites", and is used to designate Champagnes made exclusively from Chardonnay grapes or in rare occasions from Pinot Blanc.

Sweetness

The ripeness of the grapes and the amount of sugar added after the second fermentation— dosage—varies and will affect the amount of sugar remaining in the Champagne when bottled for sale, and hence the sweetness of the finished wine. Wines labelled Brut Zero, more common among smaller producers, have no added sugar and will usually be very dry, with less than 3 grams of residual sugar per litre in the finished wine. The following terms are used to describe the sweetness of the bottled wine:

Type Amount of residual sugar Extra Brut less than 6 gm of residual sugar/ litre Brut less than 12 grams Extra Dry between 12 and 17 grams Sec between 17 and 32 grams Demi-sec between 32 and 50 grams Doux 50 grams

Champagne bottles

Champagne is mostly fermented in two sizes of bottles, standard bottles (750 millilitres), and magnums (1.5 litres). In general, magnums are thought to be higher quality, as there is less oxygen in the bottle, and the volume to surface area favours the creation of appropriately sized bubbles.

Champagne bottle name Size Bottle 0.75 litre

Magnum 1.5 litres Jeroboam 3 litres Rehoboam 4.5 litres

Storage of wines

Storage is an important consideration for wine that is being kept for long-term aging. While most wine is consumed within 24 hours of purchase, fine wines are often set aside for long-term storage. Wine is one of the few commodities that can improve with age but it can also rapidly deteriorate if kept in inadequate conditions. The three factors that have the most direct impact on a wine's condition are

 light,  humidity and  Temperature.

Light

Strong, direct sunlight or incandescent light can adversely react with phenolic compounds in wine and create potential wine faults. Delicate, light-bodied white wines run the greatest risk from light exposure and are often packaged in darkly tinted wine bottles that offer some protection from the light. Wines packaged in clear, light green and blue coloured bottles are the most vulnerable to light and may need extra precautions for storage.

Humidity

Some degree of humidity is required in order to keep wines with cork enclosures from drying out. Even when wine bottles are stored on their sides, one side of the cork is still exposed to air. If the cork begins to dry out, it can allow oxygen to enter the bottle, filling the ullage space and possibly causing the wine to spoil or oxidize. Excessive humidity can also pose the risk of damaging wine labels, which may hinder identification or hurt potential resale value

Temperature

Wine storage temperature should not go over 75˚F (24°C), for longer than brief spans of time. At 75°F, wine begins to oxidize. An ideal temperature for storing a varied wine collection is 54°F (12.2°C). Letting the temperature drop below 54°F won't hurt the wine; it'll only slow down the aging process.

OTHER WINE PRODUCING REGIONS IN THE WORLD:

German wines:

The basins of the river Rhine & its tributaries are the major wine producing regions in Germany. The Rhine divides Germany into two zones-the first zone stretching from the Alps to the North Sea & the second zone covering the north eastern part of Germany. In the first zone, quality wines are produced from an area where the river Marne flows into the Rhine. These wines are known as Hock named after the village Hockheimer where they are produced.Moselle wines are produced in the second zone where the river Moselle joins the river Rhine. These wines are equal in the quality to wines produced from the Hock region.Moselle wines are bottled in green bottles while Hock wines are bottled in brown bottles.Pfalz in Germany produces Steinwine.It is the only wine in Germany which is not bottled in long thin bottles. German white wines are more delicate in taste, rich in bouquet, sweet & less alcoholic than French wines. The addition of sweetness is a fairly recent development since sugar is used up during fermentation & unfermented grape juice called sus-reserve is added at the end for sweetness.

Italian Wines:

Italian red wines are better than white wines.

Italian wines are classified into three groups:

 Denomination Control late e Garantita are premier quality wines  Denomination di Origine Controllata are second quality wines  Denomination Semplica are ordinary wines

Chianti red wine made in Tuscany is known all over the world. It is sold in round bottomed bottles, encased in a straw . Four varieties of grapes are blended to make this wine. To prolong the process of fermentation, more grapes of a similar quality are sun dried & added to it. This process called Governo is peculiar to .

Reserva, a best known is aged for at least 5 to 6 years in wood & has an alcoholic content of 12.5 present. Unlike Chianti which is sold in round bottomed bottles, Reserva is sold in brown bottles shaped like those used for Bordeaux wines.

Some well known Italian white wines are Frescati, Est-Est-Est & . The Piedmont area is known for producing Italy‘s famous sparkling wine Asti Spumante.

Portuguese wines:

Portugal produces Port wines, which is a fortified wine. It is normally taken after as a digestive. Portugal also produces Mateus Rose & Lancers. Both wines have a slight sparkle & are fairly sweet.Vinhos Verdes or Green wines are made from immature or green grapes. Some port wines are Roncao, Noxal LB port, Fonseca& Cockburn.

There are different types of Port wines. They are

1. Ruby Port: This is matured in the shortest time in the cask, full bodied, robust and deep ruby in colour. 2. Tawny Port: Is kept longer in cask (2 or more years) giving brownish color that gives its name, Twanies are less sweet and lighter in body than Ruby. 3. Crusted Port: Is a blend of high quality wines usually from different vintage, kept for several years in cask and for more in bottle it develops a crust in the bottle. 4. White Port: Made from white grapes and is made in same way as Tawny. 5. Late bottled Port: Is aged in cask instead of bottles for 6 to 8 years 6. Vintage Port: Is declared when wine makes find the crop good in particular year, aged for 10 to 30 years before it is ready for consumption. Madeira- a fortified wine, served as an aperitif produced in Portugal. The most distinctive of Madeira is its curious smoky after taste. This is derived partly from the soil and climate of the Island of Madeira, but chiefly from the process to which it is subjected. The wine is put into a ―hot room‖ and heated to a temperature of 90 to 140 degree Fahrenheit several months, before being fortified and mature in wood.

Spanish wines:

Spain is well known for producing Sherry, A fortified wine, which is taken as an Aperitif.Sherry is an English name for the wine produced in the district surrounding the town of in Southern Spain. It was called Sack until 17th century. The most important grape used for Sherry is PALOMINO.

Solera system: This is the system used for blending sherry. A series of cask all containing a similar type of wines are arranged in groups, each group older than its predecessor. When wine required from a particular for blending, it is taken from each cask in the oldest group. These casks are replenished with sherry from the next group of cask. By blending from solera a sherry can be produced to any degree of sweetness or color

Various type of Sherry:

Manzanilla: A dry white sherry Fino: A fine high fragrant with which is dry Amontillado: A medium sherry Oloroso: A medium sweet sherry, but less fragrant than fino Amoroso/Cream: A sweet cream sherry Brown: A very sweet sherry Hungarian wines:

Hungary produces Tokay – a famous wine. Tokay is situated near the Russian border on the River Bodrog.It is made by piling grapes high in a trough. The juice is extracted by the enormous weight of the grapes. It ferments very slowly as it contain a lot of sugar, it becomes a wine, low in alcohol and sweet and concentrate in flavor.

IDEAL TEMPERATURE FOR THE SERVICE OF WINE

 Sparkling wines: 2degree Celsius to 8 degree Celsius  White & rose wines: 8degree Celsius to 12 degree Celsius  Red wines: 18 degree Celsius to 21 degree Celsius

SERVICE OF WINES

Service of White wine and rose wine

 Present the wine list to the guest after the food order has been taken. Suggest a wine if necessary, keeping in mind the food that is to accompany it.  When the guest has ordered the wine, Place a on the upper right hand side of the water goblet.  Inspect the wine in the cellar to see if the wine is the one order by the guest. Place it in the wine chiller ¾ full of ice & a little water. Place the stand a little behind to the right of the hosts chair & mount the wine chiller on the stand. Make sure the label of the bottle faces the guest. Drape a waiter cloth over the bucket.  Present the bottle to the guest to check if the temperature is suitable for service. Announce the name & year of vintage. Do not conceal the label, while presenting the bottle. Service of Red wine

 Present the wine list to the guest  When the guest has ordered, Place a glass with a shorter stem at the top right hand side of the water goblet.  Place the following items on the side station  Wine cradle, quarter plate, Napkin, Wine opener, Waiter‘s cloth,

 Inspect & present the bottle to the guest resting it on the inside of the forearm on a waiter‘s cloth folded lengthwise. Display the label & announce the name & year of vintage of the wine  Once the guest has approved, place the bottle in the wine cradle.  Place the bottle on the side station. Cut & remove the foil, wipe the neck of the bottle & remove the cork. Place the cork on a quarter plate& present it to the guest for approval & place the bottle in the wine cradle.  Pour a little wine in the host‘s glass for approval. After approval, serve similarly as in the service of white wine. Remember to fill the glass three-quarters full only.  After serving place the bottle in the wine cradle. Place it on the table & display the label clearly. When the bottle is empty, check with guest if another bottle is required, if yes.replenish with a fresh bottle of wine & serve in fresh glassware. Service of sparkling wines

Cage a bottle of sparkling wine is opened by first removing the wire & foil. Pointing the cork safely to a corner of the room, away from guest, grasp the cork firmly & the bottle to allow the internal pressure of the wine to push the cork out.

Note: Follow the same procedure for service as you would for a white wine.

Pouring of wine:

 Do not pour the wine from a height  Do not rest the neck of the bottle on the rim of the glass  Do not conceal the label of the bottle.  Do not fill the glass to its brim. Fill only ¾ th full.  Pour the little for the host to taste & wait for approval. If the wine is approved, serve the lady seated to the right of the host first, & move clockwise serving all ladies around the table, followed by the gentle men& finally the host.  Twist the bottle over the glass after each serving, to prevent the dripping of wine from the rim of the bottle  Do not keep wine glasses empty for too long, as the temperature of the wine in the bottle may change & this may not be to the guest‘s liking.  Put the bottle back in the wine chiller after service, with the label facing the guest. Be available to refill the glass.  When the bottle is empty, invert the bottle in the wine chiller & check with the guest if a fresh bottle is required. If yes, replenish with a fresh bottle of wine & glasses

READING WINE LABEL

The label on a bottle of wine can give a lot of useful information about the wine. The language used normally is that of the country of origin. The information always includes.

 The country where the wine was made.  The region / district /commune /chateau where the wine was made.  Alcoholic strength in percentage by volume  Contents in litre, cl.Or ml.  Name and address or trademark of supplier  The year the grapes were harvested, called the vintage.  The quality category of the wine.  Details of Bottler.  Sometimes the grape variety used in the wine production.  Whether the wine is dry, bone dry, extra dry, medium dry, medium sweet, sweet etc.  Wines that are meant for the European market bottling regulations will be indicated with a small letter ‗e‘ on the label.

The European community has strict regulations that govern what is printed on the bottle label. These regulations also apply to wine entering the E.C.(European countries).

UNIT -3

BEER

Beer is a potable alcoholic beverage fermented from cereals & malt, flavored with hops. The alcoholic content is between 3 present to 5 present & is known to be a very refreshing especially in summer

THE PROCESS OF MANUFATURING BEER

Brewing:

Crushed malted barley is mixed with warm water. The solution that is obtained from this brew is called Wort.The wort is cooled to 16 degrees Celsius in a refrigerator. This takes about 10 – 12 hours.

Fermentation:

A special strain of yeast called brewer‘s yeast is added to the wort for fermentation. The yeast breaks down the sugar in the malt to produce alcohol & carbondioxide.This stage last for 10 – 12 days.

Maturing:

At this stage finings clarifying agent is added to clarify & brighten the fermented beer by attracting the sediment to the bottom of the cask. The most common clarifying agent used is Isinglass- A product obtained from the bladder of sturgeon fish. A solution of Sugar & hops called priming is also added to improve the condition of the beer. The beer is then left to mature in casks for 3 to 4 days.

Racing:

Racking is a process of running off the beer from one cask to another so as to leave the sediment behind.

Filtration:

After racking the beer is stored in refrigerated wooden casks for 6 months. It is then filtered & bottled. The beer acquires its color from the wooden casks.

Beer should be served cold, with a fine collar of froth or head on it. The froth comes from the introduction of carbondioxide.Beer mug should be washed properly to avoid grease as it reduces the froth. Beer is an all season beverage. It is specially savored in summer.

TYPES OF BEER

Lager: The word lager means to store. Lager beer is stored in refrigerated vats for 6 months during the maturation stage.

Pilsner lager: These are bottom fermented light colored beer derived from the Czech Original. They were earlier stored during maturation in the limestone of Pilsen, a small town in Czechoslovakia.

Ale: this beer is slightly cloudy and hoppy to taste and tradionally served at room temperature. It has a moderate alcoholic content of 3.5 to 6 per cent.

Porter: It is fairly dark beer with a strong malt flavor, caused due to the malt being roasted for a long period. It gets its name from the porters of London who were known to favor this beer. It emits a reddish halo when placed in front of a source of light.

Stout: it is dark in color, very dry and fairly bitter in taste, due to a strong hoppy flavor. The best known variety is Irish stout or Guinness.

Draught: This beer is filled in sterilized kegs and is allowed to mature in the cellars before it is sold for consumption. Draught beer cannot be stored for a long time, as secondary fermentation takes place in the cask itself.

Beer is sold in bottles and cans, as it retains a consistent flavor and stays in good condition for a reasonable length of time.

Some popular kinds of beer from around the world

American - Budweiser, Coors

Australian - Fosters

English - Pale , Fuller‘s London Pride, Porter, Mc Ewan‘s Scotch Ale

Irish - Guinness Stout

German - Pils Export, Weizenbier

Dutch - Heineken

Japanese - Kirin

Belgian - Chimay, Duvel, Gueuze, Lambic

Indian - Kingfisher, United Breweries (UB), Kalyani Black Label,

Haywards, London pilsner

WHISKY AND BRANDY

Define Alcohol

Alcohol is an odorless liquid obtained through the fermentation of a sugar containing liquid. There are many members of alcohol family, but ethyl alcohol the one which concerns us the most as it is the principle alcohol to be found in all alcoholic beverages.

What is an Alcoholic beverage?

Any portable liquid containing from 1% to 75 % of ethyl alcohol by volume is known as an Alcoholic beverage. However social and economic factors also taxation laws determine why, government has to set certain definite standards as to what constitutes an alcoholic beverage. Whereas some which contain as little as 2% alcohol by volume are taxable, certain bitters and medicinal compounds which often contains 40% alcohol and above are not taxable because they are not considered as alcoholic beverage.

How is Portable alcohol prepared?

Fermentation: Sugar in fruit or grain is converted into alcohol by the action of bacteria. The degree of fermentation can be controlled.Carbondioxide is a by product and can be retained as in the case of beers and champagne

Distillation: The fermented mash of fruit or grain is heated. Alcohol which evaporate at low temperature than water and the flavoring agent can be trapped and condensed to a liquid, by cooling pure alcohol has no color, taste or smell and used in compounding other beverage such as .

The alcohol, water and congeners can be drawn off and blended again to obtain the required flavor of the original ingredient. All distilled are colorless and may be colored by the addition of synthetic colors or by keeping them in contact with wood when maturing.

Spirits:

A spirit is a portable alcoholic beverage obtained from the of an alcohol containing liquid. In distillation all the alcohol can be separated from the liquid.

All spirits are produced by distilling fermented beverages in stills. A still is an apparatus used in the distillation of alcoholic beverages. Stills have been in existence for over 400 years. The process of distillation is based on the principle that ethyl alcohol vaporizes at a lower temperature (78 Degree C) than water. There are two main methods of producing spirits.They are

1. Pot-still method 2. Patent still or continuous still ( coffey ) method The different materials used in the manufacture of some common spirits are:

 Barely, maize or rye to make whisky, gin and vodka  Grape wine to make brandy  Molasses to make rum  ( Pulp of the Tequilana) to make tequila

WHISKY

Whisky is a Spirit obtained by the distillation of the fermented mash of grain usually barley, maize or Rye or a mixture of all the three in different proporation.It is then aged in wooden cask

Scotch whisky:

Two type of whisky are mixed to produce Scotch. They are malt whisky which gives Scotch its body & character & grain whisky which is used for its lightness. Both are blend to give

Malt Whisky: A blend of from different casks & of various ages, but from the same malt distillery is called single malt whisky or pure malt whisky.

Grain Whisky: This whisky is a product of a mixture of malted & unmalted barley which is crushed, fermented & distilled.

Blended Whisky: This whisky is a blend of both malt & grain whiskies

WHISKY MAKING PROCESS

 Barley is soaked in water for a few days & then spread on a concentrate floor to germinate for 8-12 days  It is then subjected to heat over fires of smokeless coal & peat. The smoke give out by the peat gives an aroma to the malt.  The ground malt is crushed with hot water to produce sweetest called Wort.  This Wort is cooled & then fermented by yeast which converts the sugar into a crude alcohol called Wash.  The Wash is distilled twice in a pot still by heating. As alcohol has a lower boiling point than water, it vaporizes faster. It is then cooled & condensed back into liquid or pure whisky.  This new whisky is poured into oak wood casks, where it is matured into a pleasant mellow spirit for as long as 15 years.(B y law whisky should be allowed to mature for a minimum period of 3 years. Whisky loses its volume on storing due to evaporation).  After the malt whisky & grain whisky are matured, they are blended to get the right quality.  After blending, it is poured into casks to further maturation. To achieve its peak quality, whisky should be allowed to mature for a minimum period of 8 years.

Different kinds of whiskies are labeled under different brands. Each brand has certain differences based on its individual character & taste.

Bourbon Whisky:

Rev.Elijah Craig is credited with the production of the first bourbon whisky in 1789 in Bourbon in the United States of America. But it was only May 4, 1964 that the resolution was passed by the U.S senate and the house of representatives, that bourbon was recognized as a ―distinctive product of the U.S‖.Most bourbon are straight whisky which means that they are obtained from the spirit distilled from Maize or Rye and aged in new charred oak barrels for at least 2 years.

Irish Whisky:

It is made up of cereal grain (Wheat, Rye) mostly and it is distilled in pot still. Triple distillation and long maturation contribute to the uniqueness of Irish Whisky for even the youngest is aged in sherry casks for at least 7 years by law. It is a straight whisky, highly flavored and smooth.

Canadian Whisky:

The principle grains used in Canadian whiskies are maize, wheat and barley malt. The proportion of grin used and the distilling and redistilling processes are the trade secrets of the master diatillers. is a product of blended whisky which may be done before or during the aging period. Maturation takes place in oak barrels for 2 or more years, but most whiskies are at least 6 years. SOME POPULAR BRANDS OF WHISKY

Scotch: Royal salute, Chivas Regal, White Horse, Vat 69, Johnny walker Red

Label, Johnny walker Black Label.

Bourbon: Old Grand Dad, I.W.Harper

Canadian: Canadian Club

Irish: Old Bushmills, Jamesons

Indian: Royal Challenge, Peter Scot, Single Malt

The main Whisky producing countries & Types of Whisky produced are:

Scotland: Scotch whisky Ireland: Irish Whisky United States of America: Bourbon Canada: Canadian Club BRANDY

Brandy can be defined as a spirit distilled from wine. It is produced in almost all wine producing areas, by fermenting and distilling grape juice. When fruits other than grapes are used, the world brandy is lined with the name of the fruit, such as cherry brandy and apricot brandy. When the label reds just brandy, it means that it is made from grape wine only.

Brandy comes the Dutch word Brandewijn which means ‗Burnt wine‘. Distillation was referred by them as a ―Burning Process‖. are aged in oak cask for a minimum period of 2 years while the usual aging period is from 3 to 8 years 7 Districts in :

1. La Grande Champagne 2. La Petite Champagne 3. Les Borderies 4. Les Fins Bois 5. Les Bons Bois 6. Les Bois Ordinaire 7. Bois Commums Maturation of Cognac:

1. One star – Matured for 2 years 2. Two star – Matured for 4 years 3. Three star – Matured for 8 years France was the first country to produce brandy for widespread commercial sale. Brandy is made all over France. The types of brandies made in France are

i) Cognac – the most famous brandy. ii) – the oldest brandy. Cognac:

All cognac is brandy, but all brandy is not cognac. The only brandy in the world that can be labeled cognac comes from the Charente and Charente Maritime regions in West Central France. The town of Cognac lends its name to the brandy produced in this region. The name cognac was not used for brandy till 1783.

There are 6 regions in the Cognac area. Among these, Grande Champagne and Petite Champagne are the classical areas. Together, they produce a cognac known as Fine Champagne. A good quality cognac is made in a pot-still.

Reading a cognac Label:

The longer a brandy matures in the cask before bottling, the finer is the quality and the higher is its price. The letters on a label indicate the number of years a brandy has been matured. The minimum age of maturation for the youngest cognac is 4 hears wile the average age is 10 to 15 years.

The letters VSOP on a label mean Very Superior Old Pale. It indicates that the cognac is original and not darkened or flavored with additives. The letters VSEP or XO mean Very Superior Extra Pale or Extraordinarily Old respectively. These letters on a label indicate that the cognac has been aged for a much longer period. If the letters Vs (Very Superior) or VSP (Very Superior Pale) or three Stars *** appear on the label, it indicates that the minimum period of maturation of the cognac is 2 years.

When a cognac is labeled with a special name such Napoleon, Cordon Blue, Triomphe, XO or Extra Anniversaire, it means that the minimum maturation age is 6 years but may run to an average of 20 years. The cognac with the word Napoleon on its label pays tribute to General Napoleon Bonaparte, who was reported to have been fond of drinking cognac.

Some popular brands of cognac are Courvoisier, Hennessy, Martell and Remy Martin.

Armagnac:

The name armagnac is given to the brandy made in the Armagnac region of South-West France. It is the world‘s oldest brandy. It predates cognac by about two centuries and is being brewed continuously for over 500 years. However, the total production of armagnac is less than 10 per cent of that of cognac. Armagnac type of brandy also uses a similar system of stars, letters and names on its labels as cognac to indicate levels of age and quality and is subject to similar regulations. A minor difference is that for the Napoleon category of armagnac, the minimum age of maturation for the youngest brandy in the blend is 5 years whereas cognac requires 6 years.

Some popular brands of armagnac are

i) Hors d‘age ( BA ), ii) Reserve de Moines ( BA ), iii) Napoleon XO (BA) and iv) Janneau.

RUM, VODKA AND GIN

Rum is a spirit manufactured by fermenting and distilling molasses, a by-product of sugar. It is believed that the word rum is derived from saccharums which means sugar or beet. There are two kinds of rum, white and dark.

White rum is dry, light and vodka-like. It is aged in wooden casks for a minimum of 1 year and filtered before bottling to remove its color.

Dark or rum is fuller and more aromatic than the white rum. Caramel is added before bottling to achieve the desired shade and to slightly enhance the flavor.

Some popular rum-producing countries are Puerto Rico, Jamaica, Cuba, Trinidad, Barbados, Guyana and the Bahamas.

Some Popular brands of rum

Dark Jamaican Appleton Punch, Myers Original Rum, Lemon Hart, Jamaica

White Jamaican Appleton White

Puerto Rican Captain Morgan, Myers Golden Rich

Indian Khodays XXX, Old monk

VODKA

This is a highly rectified patent – still spirit. It is purified by passing through activated charcoal which removes all the aroma and flavor. It can be described as a colorless and flavorless spirit.

Vodka is essentially a neutral spirit which can be distilled from anything fermentable including potatoes, but most are made from grain. Vodka does not require maturation.

Some popular brands of Vodka

American Smirnoff de Czar, Popov Reiska, Wolfschwidth

Russian Stolichnaya, Moskovaya

Polish Wybonowa Wodka

Indian Czar Alexander, Romanov

GIN

The term gin is taken from the first part of the French word Genievre which means juniper. Juniper is the main flavoring agent used in the production of gin.

Manufacture of gin:

High proof spirits are first distilled from grain. They are then redistilled with juniper barriers, peels of citrus fruits, bark of cassia, root of angelica, anise, coriander and botanicals (flavoring agents). Like vodka, gin does not require aging. Depending on the botanicals used, gin may have a herbal, flowery or woody taste. Each distillery has its won closely guarded formula for the type and proportion of flavorings used in its gin.

Most Brands used the word Dry and London Dry on their labels. This means that the gin lacks sweetness and any pronounced aromatic flavor and bouquet. London Dry originally applied to gin produced near London but is now descriptive of many .

Some popular brands of gin

British Beefeater, Plymouth, Tanqueray

American Gilbeys, Gordons, Hiram Walker

Indian Blue Riband, Booths, Mansion House LIQUEURS

A liqueur or a cordial is an alcoholic beverage, prepared by combining a spirit (usually Brandy) with certain flavorings called botanicals. All liqueurs require a spirit-base such as brandy, rum or a neutral spirit. Flavoring ingredients such as aniseed, caraway seeds, wormwood, nutmeg, cherries, apricots, cinnamon and the rind of citrus fruit are commonly used.

The two basic methods of making liqueurs are:

 Heat or infusion method: in this method pot-stills are used for distillation. The high temperature helps in extracting the oils and flavors from herbs, peels and roots.  Cold or method: In this method, the flavor is obtained by soaking soft fruit in brandy in oak casks for a long period of time. Liqueurs are natural digestives. They are sweet, potent and contain important herbal oils. Hence they are usually served as after-dinner drinks. They are used in cocktails and , as frappes (served by pouring over crushed ice) and as fillings in chocolates.

Two of the oldest liqueurs are Chartreuse and Benedictine. The letters DOM on Benedictine bottle means Deo Optimo Maximo – To God most good, most great.

Some liqueurs and their predominant colors and flavors

Liqueurs Colour Flavor/Spirit Base Country

Aquavit White Caraway/Spirit Denmark

Benedictine Yellow/Green Herbs/Brandy France

Cointreau Clear Orange/Brandy France

Chartreuse Green Herbs/Brandy France

Crème de Cocao Brown/Clear Cocoa beans/Rum France

Crème de menthe Green Mint/Brandy France Amber Orange/Brandy France

Drambuie Golden Honey, Scotland herbs/Whisky

Kahlua Pale Chocolate, coffee/Rum

Sambuca Clear Liquorice/Spirit Italy

Tia Maria Brown Coffee/Rum Jamaica

UNIT-4

TEQUILA

This is a Mexican spirit made by fermenting and distilling the juice of the Tequilana plant. The spirit gets its name from the town of Tequila, situated in West – Central Mexico. It is available in three styles.

White or silver label tequila is colourless and requires tittle or no aging.

Gold or aged tequila undergoes some amount of aging in used barrels, which softens it. The addition of caramel gives it a straw – gold colour.

Anejo or aged tequila is smoother and more mellow than the other , as it is aged for 1 to 3 years in wood.

Traditionally tequila is drunk neat, preceded by a lick of salt and followed by a bite into a lemon wedge. An alternative is to follow tequila with , a seasoned tomato and orange juice mixture.

Some popular brands of tequila are Cuervo 1800, Pepe Hopez and Jose Cuervo.

OTHER SPIRITS

Other Varieties of spirits:

 Aquavit: This spirit is manufactured in Scandinavia from potatoes or grain, and is flavored with herbs such as caraway seeds. Aquavit should be served chilled.  : Arrack is made from the sap of palm trees. It is mainly produced in India, Sri Lanka, Java and Jamaica.  : This is the fermented and distilled juice of fruits which is mainly produced in Europe. Some varieties of Eau de vie are: Kirshwasser from cherries – Germany

Mirabelle from – France Poire William from Pears – Switzerland and Alsace

Slivovitz from plums – Yugoslavia

Framboise from strawberries – France

Fraise from Strawberries – France

: It is an Italian brandy distilled from the fermented residue of grapes after they have been pressed in wine making  : This is a colourless spirit distilled from the fermented juice of cherries. It goes well with pineapple and is mainly produced in Germany and Switzerland.  : This is a Japanese wine and is usually drunk Luke warm in small cups called ―Sakazuki‖and poured from a narrow mouthed bottle called ―Tokkuri‖.It has 18% alcohol content.  : It is a spirit produced from grain or fermented potato base and flavored with caraway seeds. It is produced mainly in the Netherlands, Germany and Scandinavia.

FIZZ:

Gin fizz

 2/10gin  1/10gomme syrup  3/10lemon juice  Soda

Shake all except soda and strain into highball glass. Stir in soda.

Silver fizz: same as gin fizz with addition of egg white.

Royal fizz: gin fizz with addition of whole egg.

Golden fizz: gin fizz with addition of egg yolk.

Collins:

John Collins

 2/10whisky  1/10sugarsyrup  2/10fresh lime juice  Soda Half fill the highball glass with ice. Add spirits lemon juice, and sugar syrup stirring continuously. Stir in the soda. Add a Slice of lemon and serve with straws.

Tom Collins is made by substituting gin for whisky. Rum Collins, brandy Collins, etc. may be made in the same way by using the appropriate spirit.

High ball

Horse‘s neck

 1 measure brandy  Dash of angostura bitters  Dry ginger ale  Peel of a lemon(spiral) Place one end of the spiral of lemon peel in the bottom of a highball glass and the other end resting over the edge of the glass. Place the ice into the glass and add the brandy. Top up with ginger ale.

UNIT-5

COCKTAIL

Definition: Cocktail:

A Cocktail may be defined as a delicate combination of ingredients with a spirit base, to which a single beverage or a variety of soft beverage with additives such as sauces bitters and cordials are mixed.

Cocktails may be served as a short or tall drink. They are normally served in special glasses with or without . The garnish makes a cocktail appealing to the eye. Olives, Cherries, Pineapple, Orange, Lemon and celery are used as garnish.

Making a Cocktail:

Cocktail can be made by three ways. They are

a) Shaken b) Stirring c) Built A Cocktail shaker is used to mix ingredients that would not normally blend by stirring. It is made of either Electro Plated Nickel Silver (EPNS) or Stainless steel.

Mock tail:

A Mock tail is a combination of two or more non alcoholic beverage. It is a non alcoholic cocktail or cocktail without a spirit base

Whisky Based:

1. Bourbon Mint Julep (Bourbon)

60 ml Bourbon ½ teaspoon sugar 4 sprigs mint Cracked ice Dash of dark rum or brandy Mint, Lemon and Cherry for decoration Method:

Mix Bourbon, sugar and mint. Fill a 10 oz. glass with cracked ice. Add ingredients and stir till outside of the glass is frosted. Top with a dash of dark rum or brandy. Decorate with a sprig of mint, lemon and cherry.Sreve with straws.

2. Irish Coffee (Irish)

Hot black coffee 60 ml Irish whisky Sugar Lightly whipped fresh cream Method: Fill an 8oz. glass with hot black coffee. Add sugar to taste. Add Irish Whisky. Float cream on top. Do not stir. Serve.

3. Manhattan Dry (Canada)

45 ml Canadian Whisky 20 ml Dry 1-2 dashes Angostura bitters Ice, Twist of lemon, 4. Manhattan Sweet (Canada) 45 ml Canadian Whisky 20 ml Sweet Vermouth 1-2 dashes Angostura bitters Ice Olive Garnish with Maraschino cherry

5. Scotch Mist

1 measure Scotch whisky Crushed ice Lemon twist Short straw Method: Fill an old fashioned glass with crushed ice and pour whisky over ice. Decorate with lemon and add straws.

Brandy Based

1. Brandy Alexander 1/3 proportion Brandy 1/3 proportion Crème de cacao, Nutumg Method: Shake brandy, Crème de cacao and fresh crème with Ice. Strain into a 6 oz. champagne glass. Serve with sprinkled nutmeg on top.

2. Side Car ½ proportion Brandy ¼ proportion Cointreau ¼ proportion lemon juice Ice Method: Shake brandy, cointreau and lemon juice with ice. Strain into a 3 oz. cocktail glass and serve.

3. between the sheets

1 measure cognac 1 measure cointreau 1 measure white rum 1 measure lemon juice Method: Shake all ingredients well and strain into a cocktail glass

4. B & B ½ measure cognac ½ measure Benedictine Method: Serve straight up in a Liqueur glass

5. Stinger

½ measure white crème de menthe 2 measure cognac Method: Shake well until icy, icy cold and serve in a cocktail glass Gin

1. 30 ml dry gin 15 ml orange juice 1 dash of French Vermouth 1 dash of Italian Vermouth Cracked Ice Method: Shake gin, orange juice, French and Italian Vermouth with cracked Ice. Serve in a

2 ½ oz cocktail glass.

2. Pink Lady 60 ml gin 4 dashes Grenadine 1 dash egg white Method: Shake Grenadine, gin and egg white. Strain into a cocktail glass and serve.

3. Gimlet 60 ml gin 1 dash of lime cordial water Soda/water Lemon Wedge Method: Mix gin with lemon cordial topped with water or soda. It is garnished with a lemon wedge. 4. Singapore Sling 1 measure Gin ½ measure cherry Brandy 1 fl oz lemon juice Soda Method:

Shake all ingredients well with ice. Serve in high ball glass, Garnish with orange slice and a cherry

5. in the Grass 1 measure Gin 1 measure Cointreau 1 measure dry Vermouth 1 fl oz lemon juice Method: Shake all ingredients with ice and pour into a glass with Ice.

RUM 1. Bacardi 3 parts Bacardi (White) 1 part lemon juice 1 part Grenadine 1 dash egg white 1 Maraschine cherry Method: Shake Bacardi, lemon juice, Grenadine and egg white. 2. Daiquiri 3 parts Bacardi (white) 1 part lemon or lime juice 3 dashes of Gomme syrup or 1 teaspoon sugar Method:

Thoroughly shake Bacardi, Lemon or lime juice and syrup or sugar. Strain into chilled cocktail glasses and serve.

3. Hot buttered Rum 45 ml of Jamaican Rum 1 lump of sugar Small slice of Boiling water Nutmeg Method:

Combine rum, sugar and butter. Fill a glass with boiling water, poured over silver spoon (to prevent the glass from breaking) and stir. Sprinkle nutmeg on top and serve.

4. Jump up and Kiss me 1 measure white rum 1 measure Galliano 1 dash apricot brandy 1 dash lemon juice 1 measure pineapple juice 1 egg white Method:

Shake all ingredients well in cocktail shaker with crushed ice and serve in high ball glass. 5. Between the Sheets 1 measure rum 1 measure brandy 1 measure Cointreau 1 dash lemon juice Method: Shake all ingredients together and strain into an old fashioned glass. Vodka 1. 60 ml vodka 1 dash Worcestershire sauce 2 drops Tobasco sauce 7 ml drops lemon juice Salt and pepper Ice cubes Tomato juice Method:

In a 10 oz glass put Worcestershire sauce. Tabasco sauce and lemon juice.

2. Black Russian 1 measure vodka 1 measure kahlua Ice Method: Serve on the rock and stir the contents.

3. Piano Player 1 measure vodka 1 measure crème de cacao 1 measure fresh cream Method: Shake all ingredients well and strain into a cocktail glass. 4. White Spider 1 measure vodka 1 measure white crème de menthe Method: Shake all ingredients vigorously and serve very cold in a cocktail glass. 5. Blue Lagoon 2 measure vodka 1 measure blue Curacao Lemonade 1 measure fresh cream Method: Shake vodka and blue curacao pour onto a ice in a Collin glass, add lemonade and float crème on top.

MOCKTAILS

These drinks are made by mixing two or more non-alcoholic drinks. These drinks are called as virgin cocktails or mock tails. These are highly demanded by the teetotalers and the health conscious peoples. Ever wine list has a good number of mock tails.

Cinderella:

1/3lemon juice + 1/3 orange juice + 1/3 pineapple juice; shake and strain into a chilled glass.

Pussyfoot:

1/3 fresh orange juice + 1/3 fresh lemon juice + 1/3 lime juice + dash of grenadine + 1 egg yolk; shake well and serve in a goblet.

Shirley temple:

1 tsp grenadine + ginger ale or 7-up; build into-filled highball glass; garnish with cherries.

Model Question Paper- Semester IV XI Food and Beverage Service Maximum Marks: 75 Duration : 3 Hours Section A (10x1=10 Marks) Answer all questions Choose the correct answer. 1. Unfermented grape juice is called ______a) Must b) Liquor c) Lees d) Distillation 2. Amontillado is a ______a) Dry sherry b) sweet sherry c) Semi dry d) wine name 3) ______is use to clarify the beer a) Ising glass b) clay c) siever d) filter 4. The word whisky came from ______a) Whiskey b) bouillon c) grenadine d) kill devil

Say True or False 5. Beer is the national drink of Germany. 6. de nits region is suited in Alsace 7. Italy wines are full –bodied and fruity red wines.

Fill in the blanks 8.______is the highest standard of quality in French wine classification. 9.____and______are the two main types of German white wines. 10.______is the most popular aromatized wine. Section B - (5 x 7 = 35 Marks) Answer ALL Questions, choosing either (a) or (b) 11. a) Expand: i. A.O.C, ii. D.O.C, iii. D.O.C.G, iv. Q.M.P, v. V.D.Q.S, vi. B&B, vii. V.O (Or) b) Explain about different types of wine and ? 12. a) Plan a seven French classical with wine names and Accompaniments (Or) b) Write the general rules for serving the wine? 13. a) Write the production method of Gin? (Or) b).Write the production method of Rum? 14. a). write brief note on i) Sake ii) Aquavit iii) Arrack iv) (Or) b) Brief note on Infusion method & Distillation method 15. a) Explain about the methods of mixing cocktails (Or) b). Write any three recipe for Vodka based cocktail

Section C-(3 x 10 = 30 Marks) Answer any THREE Questions 16. Explain about the process of wine making? 17. Brief about French Wine and write the wine producing regions of France? 18. Write the History and manufacturing of Beer? 19. Define Liqueur, production & its service procedure 20. Define mock tail & equipment required, its preparation method