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Alcoholic Beverages Session Objectives

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Alcoholic Beverages Session Objectives 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 .
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