ALCOHOLIC BEVERAGES SESSION OBJECTIVES

After the end of the session one should be able to know alcoholic beverage, types, their production, service. Contents  Definition  Vine diseases  Introduction of Wine  Wines of France,  Classification Italy, Spain, Germany,  Viticulture Portugal, South Africa, Australia,  Vinification California, India (Red/White)  Wine & Food Pairing  Champagne & Sparkling wine  Fortified wines  Aromatised wines

Definition

Alcohol is an odorless liquid obtain through the fermentation of a sugar containing liquid there are many member of the alcoholic family, but ethyl alcohol is the principle alcohol which is potable.

Definition

What is an alcoholic beverage? Any potable liquid containing from 1% to 7% of ethyl alcohol by volume is known as an alcoholic beverage.

Wine-Definition & Classification

Wine is a potable alcoholic beverage obtained from the fermented juice of freshly gathered grapes. There are four types of wines namely:  Table wine  Sparkling wine  Fortified wine  Aromatized wine

Wine Viticulture

 Selecting soil & grape Varity  Geographical region  Climate  Irrigation  Planting  Nurturing(removing weeds/pruning/training)  Fertilizing  Plucking Harvesting The Bloom Mechanical harvesting Vinification - White  Harvesting  Crushing & de-stemming  Extracting juice  Adding so2  Fermentation  Malolactic fermentation  Racking & Finning  Blending & Maturation  Aging  Bottling

Crushing of grapes Racking

• Fermenting vats

• Vinification - Red  Harvesting (Plucking)  Carbonic maceration  Extracting juice  Adding so2  Fermentation  Malolactic fermentation  Racking & Finning  Blending & Maturation  Aging  Bottling

Blending

• This is the process by which different wines from wine yards & different years are mixed to give the wine a consistency in quality. Maturation

• The wine is transferred to oak barrels & allowed to rest for one or two years to mature and pickup a soft and mellow character from the oak wood. Aging

• Before marketing the bottles are aged so that the wine can stabilize. The period of aging dependents on the tradition of the house. Vine Diseases- Ph Phyloxera yloxera

• Champagne

 Champagne region( France)  Grapes Pinot noir Pinot Meunier Chardonnay  Methode’ champenoise or (Methode’ classique or traditionelle) Sparkling wine  Any where in the world other than Champagne region  Grapes Pinot noir, Pinot Meunier & Chardonnay  Methode’ champenoise  Transfer method  Charmat method  Carbonation  Tank method  Transversage’

Fortified  Fortified wine is wine to which a distilled beverage (usually brandy) has been added such as port, sherry, madeira, marsala, and vermouth.  Addition of alcohol during fermentation process. (sweeter and stronger with 20% alcohol by volume).  Addition of alcohol just before fermentation ends or after completion.(less sweet & Dry nature) Aromatized Wine

 Aromatized wines (sometimes called flavored wines) are wines that have been altered with natural substances for additional flavoring such as: vermouth, retsina, wine coolers, and sangría.  Wine flavorings include spices, herbs, honey, flowers, nuts, and fresh fruits.  Soaking  Infusion Vine Diseases

 Phyloxera  Grey rot/Pourriture Gris  Noble Rot/Pourriture noble  Coulure  Oidium Tuckerii  Mild dew

FRANCE ITALY SPAIN GERMANY PORTUGAL SOUTH AFRICA AUSTRALIA UNITED STATES INDIA Wine & Food Harmony  White wine should be served with white meats.  Red wines should be served with red meats.  Appetizer wines are served with soups and appetizers.  Dessert wine /fortified wine are served with fruits & sweets.  Dry wines are served throughout the meal.  Champagne should be served throughout the meal with any dish but mostly it is preferred with sweets and fruits. Wine & Food Harmony

 White wines served before red wines.  Lobster, shellfish -- Chablis, any dry white wine  Soups -- Dry sherry, German white wine.  Fish -- Dry white Bordeaux, German white

 Hors d’ oeauver -- Rose wines or German white.  Entrees -- Clarets, Rose’ or light white wines  White meat or poultry -- White Bordeaux or burgundies.  Red meats & game --Full-bodied Bordeaux, burgundies of Rhone.

 Cheese -- Full bodied Red wines.  Sweets -- sweet wines or dessert wines like Hocks, Mousels, Sauternes.  Fruits -- Hocks, Mossels, Sauternes, Madier Port etc. Wine glasses & Equipments  White wine glass  Red wine glass  Decanter  Chiller  Wine Cradle  Wine opener  Under-liner with cocktail napkin

DSERVICE OF WINE Sol era systemsolera & sol era process • Review

Wine is fermented alcoholic beverage made with the fermentation of freshly gathered grapes. It can be classified in to still, sparkling, fortified, Aromatised wines. BIBLIOGRAPHY

Food & Beverage service, (Danis Lillicrap/ 7th edition pg 136.

Google http://en.wikipedia.org/wiki/Wine