Welcome to the 11th Annual Grand Rapids International , & Food Festival presented by the CAA, DeVos Place/SMG and ShowSpan, Inc. Thank you for choosing to be a part of this event. This event would not be what it is today without the dedication and support of your school. We look forward to working with you and hope that you will enjoy being a part of this exciting event!

Located at DeVos Place, in downtown Grand Rapids, this cultural event draws more than 20,000 public and trade attendees and is the largest culinary celebration in the state (and one of the premiere festivals of its kind in the Midwest). Catering to both the connoisseur who appreciates the finest things in life to the novice looking for an introduction to the culinary world, this festival delivers a grand experience that is sure to please every palette and kick off the holiday season.

Guests can sample from as many as 1,500 assorted , , , , cordials and spirits – including some hard to find, top shelf vintages and many award-winning Michigan wines for tasting; beer from around Michigan, as well as national labels and imports providing tastes of their hand- crafted beverages; distilleries, including many from Michigan; cideries from throughout Michigan, as well as many nationally-known brands – along with food pairings, tasting sessions, workshops, and entertainment.

The Grand Rapids International Wine, Beer & Food Festival is completely consumer-oriented. It is our goal to make this Festival welcoming and appealing to our patrons and exhibitors. You are a vital part in making this happen!

We want you to consider yourself a Grand Rapids International Wine, Beer & Food Festival representative to everyone involved: patrons, exhibitors, DeVos Place & DK Security Staff, and your co- volunteers. As a representative we want you to display professionalism, friendliness, and knowledge about the Festival and an overall excitement about being here!

To help you familiarize yourself with the Festival, we have prepared the following information and also included a Festival program for you to read. Please read it and feel free to ask questions.

Thank you for joining our team! BASIC INFORMATION:

IMPORTANT NUMBERS: ShowSpan Corporate Offices: 616-447-2860 – best number to use prior to Festival (M-F 8am-5pm) At Festival Office: 616-446-9151 – use on Festival Days Jean Flynn (cell phone): 616-299-6142 – Festival Office Manager Erin Welsh (cell phone): 616-745-9564 – Promotions & Volunteer Coordinator

Check-In:  You are volunteering to work at DeVos Place – 303 Monroe Avenue (corner of Monroe & Michigan).  The FSU Volunteer Room is located on the 3rd Floor, Grand Gallery Overlook Meeting Room H.  Please check in and out in the FSU Volunteer Room before and after your shift.

What to Wear:  Black slacks or skirt (NO JEANS)  Comfortable shoes  Solid white collared or turtleneck long sleeved shirt  You will receive an apron with the FSU logo to wear during your shift, as well as an opener for opening bottles.  The opener and apron be returned to the FSU Volunteer Room at the end of your shift.

Parking:  Normally your group brings a bus down from FSU so you will not need to worry about parking.  If driving on your own, the Event Parking Fee during show hours under DeVos Place is $10.00. We encourage you to use the various free or low cost parking lots near DeVos Place (see attached map).  We are making a donation to your student organization, therefore, parking is not reimbursable or covered.

Food & Beverage:  You may not eat, drink or smoke at your post. (DeVos Place is a smoke-free facility.)  We provide bottled water for you which you may keep under the table at your position.  Do not leave your post unattended.  If you need a bathroom break, or have another request, please use the QR Code on the table and fill out the form to let us know. Please limit your break to 5-10 minutes.  Alcoholic beverage “gifts” may NOT be accepted at any time during or after your shift.

Use of Electronics:  We do have an app (for Android or iPhone) for the Festival and welcome you to download it for free, share it, and encourage our guests to use it.  We want you engaged with the Festival, its guests and exhibitors. Refrain from using electronics except when using the app or making specific requests using the QR code email form.

Injuries/Accidents: ***IMPORTANT****  Before your shift begins, make sure you know where the closest security personnel or Festival Staff with a radio is located.  If you have a guest who falls and needs help, contact the nearest security guard.  If you need help finding a security guard; contact your nearest Floor Supervisor  When you have notified security; please notify the Festival Office immediately by phone number above or by using the radio nearest to your location (at the Exhibitor Table, Information Table or your Floor Supervisor).

Guest Complaints/Comments:  If it is urgent or requires immediate action, tell the Festival Office Manager or direct the guest to the Festival Office.  If it is a comment or complaint that is not urgent, graciously accept the comment, write it down, and give to the Festival Office Manager.  Also, encourage them to take our Online Patron Survey. The Festival Office Manager will give you Patron Survey Cards and Business Cards to give to any guest you may talk with. FESTIVAL FACTS:

DATES: Thursday-Saturday, November 15-17, 2018

HOURS: Thursday, 6pm-9pm Friday, 4pm-10pm Saturday, 2pm-10pm

LOCATION: DeVos Place 303 Monroe Ave NW Grand Rapids, MI 49503

DIRECTIONS: From the North (Traverse City / Cadillac): U.S. 131 SOUTHBOUND, exit at the Pearl Street Exit (85B) At base of ramp turn LEFT on Pearl Street to first street (Scribner) LEFT on Scribner one block to Bridge Street (which will turn into Michigan Street) RIGHT on Bridge Street / Michigan Street DeVos Place is the first building on the RIGHT over the bridge

From the South (Kalamazoo / Battle Creek) U.S. 131 NORTHBOUND to Pearl Street Exit (85B) At base of ramp go STRAIGHT (you are now on Scribner) one block to Bridge Street (which will turn into Michigan Street) RIGHT on Bridge Street / Michigan Street DeVos Place is the first building on the RIGHT over the bridge

From East (Lansing / Detroit) I-96 WESTBOUND to the I-196 split (Exit 37 – Downtown Grand Rapids/Holland) Follow I-196 to Ottawa Avenue Exit (77C) Take the Michigan Street West Ramp RIGHT on Michigan Street NW LEFT on Monroe Ave NW DeVos Place on your Right

From the West (Holland / Benton Harbor / St. Joseph / Chicago) I-196 EASTBOUND to U.S. 131 SOUTHBOUND stay on the exit for Pearl Street Exit (85B) At base of ramp turn LEFT on Pearl Street to first street (Scribner) LEFT on Scribner one block to Bridge Street (which will turn into Michigan Street) RIGHT on Bridge Street / Michigan Street DeVos Place is the first building on the RIGHT over the bridge

From Northwest (Muskegon/Grand Haven) I-96 EASTBOUND to U.S. 131 SOUTHBOUND to Pearl Street Exit (85B) At base of ramp turn LEFT on Pearl Street to first street (Scribner) LEFT on Scribner one block to Bridge Street (which will turn into Michigan Street) RIGHT on Bridge Street / Michigan Street DeVos Place is the first building on the RIGHT over the bridge

ADMISSION: $15.00 Thursday & Online + Ticketmaster Fees (in advance & thru 10pm on Thursday) $20.00 Friday & Saturday $40.00 Multi-Day Ticket (Thursday-Saturday) – only available through 10pm Thursday. Must be 21 years old to enter.

TASTING TICKETS: Tasting Tickets $.50 each

TASTING SESSIONS & WORKSHOPS: Complimentary with paid admission

PAIRINGS: Prices vary per restaurant Tickets sold in advance & at the Festival through Ticketmaster Both online & on-site at the DeVos Place Box Office

Download the App: GR Wine Festival - the Festival’s interactive guide and it’s available for iPhone and Android

WEBSITE: www.GRWineFestival.com

Questions You May Encounter From Guests:

How much is admission, where can I purchase tickets, and what does my ticket include?

Admission is $15 – Thursday (and advanced ticket sales for Friday & Saturday); $20 – Friday & Saturday*

Tickets can be purchased at the DeVos Place Box Office at the entrance of the Festival. They may also be purchased in advance online at Ticketmaster.com (a processing fee will be charged) until Thursday, November 15.

*Attendees must be 21 years old to enter the Festival.

Your general Admission Ticket includes:  One complimentary sampling glass – either a wine or beer glass  An official festival program containing a detailed list of wines, beers, ciders, spirits and food available for your tasting pleasure  All wine, beer & spirits tasting sessions  All tasting sessions at the Meijer Food Stage  All food workshops

The Box Office will offer you the option to purchase a package containing admission and tasting tickets in a one-stop-shop. We will continue to offer tasting ticket selling stations throughout the Festival.

Why do I need to purchase Tasting Tickets? Tasting Tickets are available for purchase in $0.50 denominations at the Festival. We suggest you start with at least $20 worth as all restaurant and drink samples are “purchased” with these tickets at various prices.

The Tasting Ticket System allows you to select the level of your tasting. The ticket prices are all based on the cost of the beverage. We are proud of the vast array of our beverages and don’t want you to have to subsidize the advanced wine samplers. This system encourages the Exhibitors to bring their best and most exclusive brands for you to taste. In an “all- inclusive” they leave their best at the winery.

Also, restaurants offer small plate samples that can be purchased with these Tasting Tickets.

What are the days and hours of the Festival?  Thursday, November 15, 2018 – 6pm - 9pm  Friday, November 16, 2018 – 4pm - 10pm  Saturday, November 17, 2018 – 2pm - 10pm

Will the Festival sell-out before I get there? There is a set capacity for each area of the Festival, and tickets are sold on a first-come basis. The Festival cannot expand the capacity of any area to accommodate additional guests, but has never had to turn anyone away.

Are tickets refundable? Can I switch tickets for another day? All tickets are non-refundable and cannot be exchanged. The Festival takes place rain or shine.

Can I come back a second day with my ticket? We do offer a 3-Day Pass – for $40, this option allows admission each day to the Festival and is intended for those who want to get the most out of their tasting experience. Online sales on Ticketmaster end at 9pm on Thursday, Nov. 15. Box Office sales at DeVos Place for the pass end at 9pm on Thursday, Nov. 15.

This is my first time attending, where do I start? We have a Festival Concierge, stop there when you arrive and they would be happy to give you special tips and pointers for a great experience at the largest Wine Festival in the Midwest!

We also have a Mobile App – Available in both the Android and Apple systems, this free app allows guests to peruse beverage lists (including notes, ratings and personalized lists), workshops/tasting sessions, and restaurant menus and also purchase Admission and Pairing Tickets. Download it now and plan your visit, as well as use it to navigate the Festival.

What Food is offered at the Festival? Chefs from the more than a dozen of the area’s top restaurants prepare and serve small plates of their culinary specialties. The RendezBREW Café / Grand Gallery booths also offer gourmet food, specialty items, wine accessories, and holiday gifts including chocolates, pastas, cheeses, oils, olives, sauces, mixes, dips and more. Samples of some of these items are available for purchase with Tasting Tickets. These items also may be purchased at the Festival for take home, or orders may be placed for easy delivery.

What is a Pairing? Select restaurants partner with distinguished wineries and breweries for special Pairings – gourmet multi-course meals served on-site in a casual yet intimate “ top” setting. Tickets are $60-$75 each and may be purchased in advance at www.GRWineFestival.com or at the Festival on a first-come, first-served basis. Each Pairing is limited to 20 seats.

Do I need an Admission Ticket if I purchase a Pairing Ticket? Yes, the special one hour seated pairing option is an additional ticket. A general admission ticket is still needed to enjoy the other elements of the Festival before and after your restaurant pairing experience.

What are the Tasting Sessions and Food Workshops?  Beverage tasting sessions hosted by industry representatives are held classroom-style in the meeting rooms off the Grand Gallery and give attendees an in-depth look into the world of wine, beer and spirits  Esteemed individuals from the culinary world host demonstrations on the Meijer Food Stage  Workshops hosted by culinary professionals are also offered for a unique hands-on experience

Do you need to sign up for the food and beverage workshops and tasting sessions prior to attending? Workshops and tasting sessions are free with your paid admission. You do not need to sign up or register ahead of time. However, all tasting sessions are on a first-come, first-serve basis, and fill quickly.

Can I stand in the back of the workshop/tasting session if it has filled up? No, our presenters prepare for each workshop/tasting session based upon the seating capacity. We discourage standing in the back because the guests will not have the opportunity to eat and drink along with the rest of the group.

Can we buy the Wine, Beer, Ciders, Cordials and Spirits at the Festival? Our Festival License does not permit the purchase any alcoholic beverages at the Festival to take home with you, however you may place orders at the Festival at some of the Michigan Winey booths OR at the “Under the Vines” booth on the Riverfront Market. (The festival program also denotes the products carried at Meijer.)

Can I attend if I am 18 years old and just not drink? No, you must be at least 21 years old to attend. This is an related event and all attendees must have a photo ID denoting their age to have entry to the Festival. (Volunteers and staff must be at least 18 years old to work this event due to the alcohol served.)

Where is the Festival Office? Grand Gallery Meeting Room B.

Do you have my booth number or where is this booth located? Refer to the Festival Program. See Concierge Desk; they will have an alphabetical listing.

What do I do if someone reports something stolen? Direct guests or exhibitors to the nearest DK Security staff, to the Security Office across from the elevators, or to the Festival Office.

What do I do if someone reports an accident? Alert the nearest supervisor or DK Security staff.

Are wheelchairs available? Yes, there are a few available on a first come, first serve basis. See the Security Office across the hall from the elevators near the Monroe Avenue entrance. Can I bring a baby along? Newborn babies are allowed into the Festival but must be carried at all times. No toddlers or children are permitted. No strollers are permitted.

Is there a dress code? There is no enforced dress code; however we do ask you to dress in keeping with the nature of the event.

May I smoke? DeVos Place is a non-smoking facility. You may step outside to smoke at the river side of the Grand Gallery. There will be a DK Security person posted there to offer hand stamps for re-entry.

Does the Festival benefit any organizations? The pourers for the Festival are the culinary and hospitality students from Ferris State University, the Culinary Institute of Michigan at Baker College in Muskegon, and Grand Valley State University. The Festival makes a sizable donation to each program. This provides the students with an opportunity to work alongside industry leaders for a premier educational experience.

Are there any discounts given at area hotels for the Festival? Special Packages have been arranged for the GRAND RAPIDS INTERNATIONAL WINE, BEER & FOOD FESTIVAL through the Amway Grand Hotel Collection – www.amwayhotelcollection.com which includes: an overnight stay at either the Amway Grand Plaza Hotel (1-800-253-3590) or the J.W. Marriott Grand Rapids (1-800-228-9290); 2 tickets to the Festival; a $25 food voucher which can be used at any of the hotel’s restaurants.

What do I do if a patron has had too much to drink? Please encourage patrons to be responsible tasters. If a patron has had too much, stop serving them alcoholic beverages, and alert the nearest supervisor. Contact information for transportation/Taxi Service is at the Concierge Desk.

Instructions for Pouring @ Winery Booths

There is an Area Supervisor for each section and they will meet you and take you to your booth.

When you arrive at your Booth:  Introduce yourself to the Company Representative.  Review the Product Description Sheet which describes the beverage(s) you will be pouring. o Last minute beverage changes may happen, please check the bottles you receive against your list. Read the labels on the bottles that are not on the list to find out more information about the beverage. o Be prepared to answer questions from patrons regarding your beverage(s). o Feel free to ask questions of the Company Representative in the booth/nearby.

 A Representative from SMG/DeVos Place will bring a Zippered Pouch for securing the Tasting Tickets into after receipt from patrons, and a Ticket Price Card which states the number of Tasting Tickets required for each beverage you are pouring. o Company Representatives should not be pouring alcohol. According to the SMG/DeVos Place Festival License, our pourers are required to do all pouring. o If your Company Representative is pouring, please notify your Area Supervisor so they can take the appropriate steps. o A Representative from SMG/DeVos Place will exchange the Zippered Pouch with another Zippered Pouch periodically throughout the Festival and at the end of the night.

 In your booth you should have: o A small brown dump bucket o A roll of paper towel o Pourers to be placed on all bottles for 1 ounce pours (exception, sparkling products – do your best to estimate a 1 ounce pour) o An ice tub o A water carafe . Ice & water will be brought to your booth by the Ice & Water Service Staff. . They will come through the aisle periodically with carts. . Flag them if you need more ice or water, or the dump bucket emptied.

At the close of the Festival each night:  Replace corks/caps on all opened product. o All non-iced product should be stored overnight under the table. o All iced product, replace corks/caps and leave on ice on the table. o A Representative from SMG/DeVos Place will collect the unopened and chilled product.

 Do not leave your booth until a Representative from SMG/DeVos Place comes to pick up the Zippered Pouch of Tasting Tickets or your Area Supervisor instructs you otherwise.  The ice bucket, dump bucket and water dispenser will be picked up by the Ice & Water Service Staff.  No product should ever leave the building with any pourer. Do not accept any alcohol products from any Company Representatives.  Before leaving, sign out & return your opener, apron & Festival Credential.  Please take a moment to fill out our Volunteer Survey Form or take it with you and return by mail or email. We appreciate your feedback.

Glossary of Wine Terms: Appellation: Term used around the world to define the vineyard location where the grapes were grown for a specific wine. Aperitif wine: Any wine served before a meal. Traditionally, aperitifs were or other similar wines flavored with herbs and spices. Balance: when the elements of wine - acids, sugars, tannins, alcohol - come together in a harmonious way, it is said to be "balanced". Body: a tactile sensation and term describing the weight and fullness of wine in the mouth. A wine can be light, medium, or full bodied. Finish: The impression of textures and flavors lingering in the mouth after a wine is swallowed Mouth-feel: how a wine feels in one's mouth - (e.g., rough, smooth, velvety, furry). Nose: how a wine smells. A tasting term describing the aromas and bouquets of a wine Oak/Oaky: A type of hardwood commonly used for building wine barrels. American oak has a distinctive, bourbon- like flavor while the French oak flavor is more subtle. Both types of oak barrels contribute considerable tannin and vanillin (vanilla) flavors to wines during aging Tannins: the phenolic compounds in wines that leave a bitter, dry, puckery feeling in the mouth; comes from grape skins, stems, leaves. Texture: a tasting term describing how the wine being tasted feels on the palate. "Texture" is used more often when describing heavy, dense wines with a big mouthfeel Varietal: term used to describe wines made totally or predominantly from a single variety of grape.

Wine Guideline: (Pairing Food & Wine):  For Basic Food/Wine: Light foods go with light wines. Heavy foods go with heavy wines. Delicate meals need a light wine. Heavier meals need a bold wine.  Sauvignon Blanc – white or light fish, mild cheese, fruit  Chardonnay – grilled chicken, salmon, shellfish, and grilled fish, anything with a cream sauce.  Pinot Noir – light meats, chicken, grilled anything, salmon.  Merlot – pasta, red meat, duck, smoked or grilled foods  Zinfandel – tomato pasta dishes, pizza, pesto, red meats, chicken with heavy sauces  Cabernet Sauvignon – red meats, especially a juicy barbequed steak, grilled and smoked foods.  Syrah – red meats, spicy pizzas, herbed sauces on red meat, turkey, smoked meats  Dry Rosé - salads, pasta salads, BBQ chicken or fish, light spicy foods

The 5 S’s of Wine Tasting: 1. SEE: Look at the wine color against a white surface. Aside from its beauty, the color tells you a lot about the wine in the glass. As ages, it becomes darker, more golden in color. As ages, it loses color. The method of aging, grape varietal and climate also affects color. 2. SWIRL: Holding the glass by its stem, simply swirl the wine in your glass. Swirling opens up the aromas and flavors and introduces oxygen, which will help soften a young red wine’s tannins. 3. SNIFF: Start smelling the wine a few inches from the rim of the glass. Often people miss aromas by plunging their nose straight into the glass. Note the types of aromas, their intensity and harmony. (If there are unpleasant smells coming from your glass, it may indicate that the wine is flawed – an unfortunate flaw with using real corks closures.) 4. SIP: Take a sip and “inhale” the wine – sort of like a backwards whistle. In other words, forget your mother’s rules and SLURP it. Now move the wine around in your mouth. There are only four things that we actually taste: sweetness, saltiness, bitterness and acidity. Everything else comes from “smelling” the wine in the mouth. By slurping the wine, the smell draws the aromas into the nasal passage where the flavors can be identified. The weight of the wine should be noted (this will help with food pairing suggestions later on). 5. SAVOR: Think about what you are tasting. Is it full, light, crisp, buttery, well balanced or overly acidic? Does it have a long finish or an abrupt end? Most importantly do you like it or hate it?

Wine Varietals Glossary: BIANCA: variety of green-skinned grape for white wine, with Chardonnay-Sauvignon Blanc wine flavors. CABERNET FRANC: variety of red grapes related to the Cabernet Sauvignon. Cabernet Franc's origins stem from France where it flourishes in both Bordeaux and the Loire Valley. An early ripening varietal, Cabernet Franc is known for making medium-bodied, tannic wines that have flavors of red fruits, floral and herbs. CABERNET SAUVIGNON: variety of black grape used to make this dry red wine, notably in Bordeaux region of France and in the Napa Valley, California. Cabernet is one of the world's most widely recognized red wine grape varieties, as it is grown in nearly every major wine producing country among a diverse spectrum of climates. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. CHARDONNAY: variety of green-skinned grape used to make white wine. It is originated from the eastern region of France. The Chardonnay grape itself is very neutral, with many flavors of oak, the lean, crisply mineral wines of Chablis, France with tropical fruit flavors. Chardonnay is an important component of many sparkling wines around the world, including . MALBEC: Semi-classic grape grown in the Bordeaux region of France, in the cooler regions of California, and in Argentina. Malbec is usually low in acidity, high in tannins, has an inky-black color with the aromas and flavors of red plums, black currants and dried cherries. MERLOT: darkly blue-colored grape, which is used as a blending grape for varieties of wines. Merlot-based wines usually have medium body with hints of berry, plums and currants. Its softness and "fleshiness," combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin. MOSCATO: a light white/ green grape, an Italian term for the Muscat. Moscato is known for its surprising perfume- like fragrance, light-body, semi-sparkling, and its dazzling fruit-forward palate and sweet factor PINOT GRIGIO/GRIS: variety of light red/green (gray) grapes found throughout the northern areas of , on where it is used to make crisp, dry whites and sparkling wines which range from dry and fruity to slightly sweet. (Turn page over) PINOT NOIR: variety of dark black/red grapes, fickle, hard to grow, with red fruity berries with a slightly sweet taste. PROSECCO: variety of grapes found throughout the northern areas of Italy, on where it is used to make crisp, dry whites and sparkling wines which range from dry and fruity to slightly sweet. RIESLING: variety of green grapes, which originated in the Rhine region of . Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. SANGIOVESE: semi-classic red grape grown in the Tuscany region of Italy, which is used to produce the Chianti and other Tuscan red wines, medium-bodied reds with rich cherry or plum-like flavors and aromas. SAUVIGNON BLANC: a green-skinned grape variety which originates from the Bordeaux region of France. A crisp, dry, the flavor can range from aggressively grassy to sweetly tropical. SAUVIGNON GRIS: is a pink-berried mutation of Sauvignon Blanc grape variety and native to the Bordeaux region of France. Sauvignon Gris has more of a pinkish hue, ripe fruit flavors with some citrus notes. SYRAH/ SHIRAZ: dark skinned grape is known as Syrah or Sirah in France and Shiraz in Australia, both names used in USA, a medium to full body, and the rich round flavors of black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, and dark chocolate. VIOGNIER: semi-classic grape variety grown in the northern Rhone region of France, with full, spicy flavors somewhat reminiscent of the Muscat grape, violets, and is noted for making wine with a very perfumed aroma that can be compared to roasted pineapple, peach syrup, flowers or even fennel. ZINFANDEL: variety of red grapes is known for its rich, dark color, with flavors of raspberry, blackberry, cherry, plums, raisins, spice and black pepper with oak. WHITE ZINFANDEL: uses the Zinfandel grape, but the grape skins are quickly removed after they are crushed so there is significantly less contact time with the heavily pigmented red grape skin, resulting in a pink/rose colored wine, instead of a deep red wine.

Instructions for Pouring @ Spirit & Cordial Booths

There is an Area Supervisor for each section and they will meet you and take you to your booth.

When you arrive at your Booth:  Introduce yourself to the Company Representative.  Review the Product Description Sheet which describes the beverage(s) you will be pouring. o Last minute beverage changes may happen, please check the bottles you receive against your list. Read the labels on the bottles that are not on the list to find out more information about the beverage. o Be prepared to answer questions from patrons regarding your beverage(s). o Feel free to ask questions of the Company Representative in the booth/nearby.

 A Representative from SMG/DeVos Place will bring a Zippered Pouch for securing the Tasting Tickets into after receipt from patrons, and a Pricing Card which states the number of Tasting Tickets required for each beverage you are pouring. o Company Representatives should not be pouring alcohol. According to the SMG/DeVos Place Festival Liquor License, our pourers are required to do all pouring. o If your Company Representative is pouring, please notify your Area Supervisor so they can take the appropriate steps. o A Representative from SMG/DeVos Place will exchange the Zippered Pouch with another Zippered Pouch periodically throughout the Festival.

 In your booth you should have: o A small brown dump bucket o A roll of paper towel o ½ ounce Spirit sample cups o An ice bin o A water carafe . Ice & water will be brought to your booth by the Ice & Water Service Staff. . They will come through the aisle periodically with carts. . Flag them if you need more ice or water, or the dump bucket emptied.

At the close of the Festival each night:  Replace corks/caps on all opened product. o If it is red wine, place under the table. o All other iced product, replace corks/caps and leave on ice on the table. o A Representative from SMG/DeVos Place will collect the unopened and chilled product.

 Do not leave your booth until a Representative from SMG/DeVos Place comes to pick up the Zippered Pouch of Tasting Tickets or your Area Supervisor instructs you otherwise.  The ice bucket, dump bucket and water dispenser will be picked up by the Ice & Water Service Staff.  No product should ever leave the building with any pourer. Do not accept any alcohol products from any Company Representatives.  Before leaving, sign out & return your opener, apron & Festival credential.  Please take a moment to fill out our Volunteer Survey Form or take it with you and return by mail or email. We appreciate your feedback.

Spirit & Cordial Clarifications:

Wine: an alcoholic beverage made from the fermentation of unmodified grape juice.

Fortified Wine: often sweeter, and generally more alcoholic wines that have had their fermentation process stopped by the addition of a spirit, such as , or have had additional spirit added after fermentation.

Fruit Wine: a fermented alcoholic beverages made from a variety of ingredients other than grapes (apples, pears, cherries, raspberries, cranberries, blueberries, apricots, etc).

Dessert Wine: legally defined as any wine over 14% alcohol by volume, which includes all fortified wines.

Ice Wine: Most wine laws require temperatures below at least −7 °C (19 °F) before the grapes for ice wine can be picked. At such temperatures, some of the water in the grapes freezes out, but the sugars and other solids remain dissolved in the remaining juice. If the grapes are pressed whilst frozen a very concentrated must can result, which needs special yeast and a long time to ferment.

Eau de vie: a French term for a colorless that is prepared via fermentation and double-

Brandy: (short for brandywine) is a general term for distilled wine, usually 40–60% ethyl alcohol by volume. In addition to wine, this spirit can also be made from grape or fermented fruit juice.

Grappa: a fragrant grape-based of Italian origin. Literally "grape stalk", is made by distilling pomace, grape residue (mainly the skins, but also stems and seeds) left over from after . It was originally made to prevent waste by using leftovers at the end of the wine season.

Distillation: process of separating the component substances from a liquid mixture by selective evaporation and condensation that increases the concentration of selected components (i.e. alcohol) of the mixture.

Proof: In the United States is defined as twice the percentage of alcohol by volume. Consequently, 100-proof whiskey contains 50% alcohol by volume; 86-proof whiskey contains 43% alcohol.

Liqueurs: is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup) generally served after dinner; cordial.

Thank you!

We appreciate your hard work and dedication! Your help makes this Festival possible.

If you have any additional questions, please contact:

Erin Welsh, Vineyard Manager / Promotions & Volunteer Coordinator: 616-745-9564, [email protected] or Jean Flynn, Festival Office Manager: 616-299-6142, [email protected]