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FOOD and BEVERAGE SERVICE Unit-I (15 HOURS) Introduction to Wines -History & Its Varieties

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FOOD AND BEVERAGE SERVICE Unit-I (15 HOURS) Introduction to wines -History & its Varieties - Process of Wine 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 -Champagne – types of Champagne, importance of double fermentation - Storage & Service of Wines -Wines from Italy, Spain, Hungary, Australia, Germany, Portugal Indian Wines -Service of Wines-Reading a Wine Label Unit-III (15 HOURS) Brief History & Manufacturing (Beer, Whisky, Brandy, Gin, Rum, Vodka) 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 Tequila, Aperitif: Hot & Cold Aperitif Hot Beuttere, Rum, Collins, Eggnogs, Fizz, Irish coffee, Hi-ball. Unit-V (15 HOURS) Definition & History of Cocktails Method of mixing Cocktails - Types of cocktails Examples of any three cocktail 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 grapes. Fermentation is conducted in the district of origin according to local customs and tradition. HISTORY OF WINE 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 Iran) around 800 BC. THE DEVELOPMENT OF WINE PRODUCTION: Growing of vines was first introduced & spread by the Greeks, especially to countries bordering the Mediterranean Sea. The economy of the Mediterranean countries depended on the production of grapes, wheat & olives. 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 vineyards are developed in parts of Hungary, Germany, France & England. The breaking of the Roman Empire & 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 & industry 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. Vineyard: The area where the grapes are cultivated is called Vineyard Grape: 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 sugar which is present in the flesh of the fruit and the other is yeast, which is found on its skin. Grapes Sugar and yeast are essential for fermentation to occur and the acids, pigments, 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 white wine produced in the world. Grape name Characteristics This is the classic grape variety originally from Burgundy, France. It is one of the types Chardonnay 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 well in cool climate but not in hot climates and can Riesling 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 Sauvignon blanc Bordeaux and Loire 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 graves, 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 Chenin Blanc sparkling wines. This grape has high level of acidity with aroma of lemon, baked apple, and honey. Other white grape varieties Pinot Blanc Pinot Gris Aligote Palomino 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 Cabernet sauvignon 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 Pinot noir 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 Merlot 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, red wine with the Shiraz aromas of pepper black berry and blueberry. It has powerful tannin which allows the wine to mature gracefully. Other grape varieties Barbera Brunello Gamay Meunier Cabernet franc Malbec Zinfandel 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 winery and the grape types. The harvesting time and the type of oak 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 technology 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.
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