WINES AND SPIRITS * 2 aromatic wines: Campari and vermouth

* 3 distilled wines: brandy, cognac, sake

* 9 Process of Wine making/French * 2 port wines: wood and vintage
1. HARVEST (VENDAGE)
2. REMOVAL FROM STALK (EGRAPPAGE)
* Wine producing countries USA, Australia, Italy, France, Spain, Portugal
3. CRUSHING OF THE GRAPES (FOULAGE) * Example of liquor: brandy, vodka, rum, whisky, gin
4. FERMENTATION (CUVAISON) * Example of liqueur
5. SEPARATION (DECUVAGE) A. Drambuie-malt (scotch) + honey
6. DRAWING OFF (SOUTIRAGE) B. Tia Maria-coffee
7. FILTERING AND CLARIFYING (COLLAGE) C. Crème de Menthe-fresh peppermint +brandy
8. MATURING D. Cointreau-triple sec orange from curacao
9. BOTTLING E. D.O.M. Benedictine-cognac and herbs, oldest liqueur
* 8 RED wines * Example of Whisky
- cabernet franc A. Scotch-harshest/strong in taste
- cabernet sauvignon B. Irish-undergoes 3 distillations
- gamay C. Bourbon-american whisky
- mouvedre * 3 liqueur inflight: Drambuie, grand marinier, Cointreau
- merlot * Orange flavoured liqueur: grand marinier, cointreau
- pinot noir * 2 Champagne regions: Reims, Eppernay
- petit syrrah
* 6 WHITE wines * Gin: distilled gin, compound gin
- chardonnay * Places where vodka originated: Russia-voda, Polland-Gorzalka
- chenin blanc * Example of glasses:
- sauvignon blanc A. tall glass
- semillion B. rock glass-neat and on the rocks
- riesling C. water/wine glass
- gewürztraminer  D. champagne flute
* 3 Shapes of bottles and examples  * 4 classifications of cocktails
A. Bordeaux bottle(high shouldered)-cabernet sauvignon, merlot A. on the rocks-with ice
B. Burgundy bottle (sloped shouldred)- chardonnay, pinot noir B. neat drinks- brandy
C. Hoch bottle (tall) – gewürztraminer, mulller thurgau C. tall drinks/ high ball-juice/soda
* Appellation d’origine controlee (AOC) D.. cocktails
Aims to: * Process of beer: toasting, fermentation, maturity
Prevent adulteration * Merry mixers
Prevent mislabeling A. Campari, Canada dry
Produce the best wine B. Bloody Mary mix
* AOC specifies:  C. Soda water Scweppers
- boundaries D. Vermouth
- kinds of grape grown (variety) E. Tonic water
- amt of wines produced per district/ acre * Red wines inflight:
* Vin Delimite’ de Qualite’ Superior- second highest category - canter merlot
* 4 Labels will tell: - penfolds shiraz cabernet
- Vineyard - lindemans shiraz cabernet
- Vintage year * White wines inflight:
- AOC/VDQS - lindemans chardonnay
- Name of Proprietor or shipper - pernfolds chardonnay
* Types of labeling - sauvignon blanc
1. Varietal (variety) * Economy wines:
2. Generic (origin) - manny o’ blanc-(White Wine)
3. Proprietal (name of shipper) - manny o’ syrrah-(Red Wine)
* What is needed for fermentation to proceed in desirable manner: high sugar content * Example of Champagne:
* 5 categories of wine/ describe: - Pipper heidsieck
A. NATURAL STILL WINES-no carbonation - Charles heidsieck
B. SPARKLING WINES-has carbonation * Must- gently crushed grapes at the 2nd stage/ pulpy material
C. FORTIFIED WINES-wines strengthened with spirits and brandy * Must are for red wines
D. AROMATIC WINES-fortified wines with herbs and roots * Maturing-process which wine is put in oak, red wood barrels
E. DISTILLED WINES: BRANDY,COGNAC, SAKE * punt- depression at the bottom
* Natural still wines: white, red, rose wines * port wines-best with cheese
* 2 sparkling wines: champagne and spumante * rum-extracted from sugar canes
* 3 fortified wines: sherry, portwine, madeira wine * process of picking out bad grapes: EPLUCHAGE
* deciding factor which gives champagne its taste: dosage 2. pour in 2 motions, wait for the froth to subside then pour again
* special rocks: pupitres 3. fill only ¾ of the glass
4. slight twist after
* Spanish for canapés: tapas 5. catch drip
* Juniper berry- gin is made from 6. offer refills
* BIBERE-Latin word for beverage ***SPIRITS ***
* SACCHAROMYCES CERVISIAE- yeast used to ferment grape juice into wine * Liquor - distilled beverage/spirit is an alcoholic beverage containing ethanol that is produced by distilling ethanol
* ACETOBECTER-converts wine into vinegar overnight produced by means of fermenting grain, fruit or vegetables
* REMUAGE- process of twisting the bottles to detach sediments * Rum- made from sugarcane by products (molasses)
***WINES*** * Gin- predominant flavour from juniper berries
* Beverage- “bibere” - to drink * Vodka- challenging gin as the basis for cocktails
* Wine- alcoholic beverage, made of fermented fruit juice, and “alive” drink susceptible to change due to light, -distillation of fermented substances such as grains, potatoes or molasses. Primarily composed of water and
temperature, storage and humidity ethanol. Poland and Russia, Gorzalka (medicine)
* Vitis vinifera- common grape vine, produce first rate wine * Whisky- aged in wooden casks, distilled alcoholic beverage made from fermented grain and mash
* Rose wines/red wines- made by thru skin contact (grape skin), saignee or blending a white wine with a red wine -Scotch whisky-aged in oak barrels for at least 3 years. Age statement- guaranteed age whisky.
-Irish Whiskey- distilled 3x
* WHITE WINES- draw the juice before they ferment
-Canadian whiskies- lighter and smoother, better grade of grains, lighter in color and taste.
* Enology- science and study of all aspects of wine and winemaking. * Bourbon-American Whiskey- primarily from corn with rye and barley
* Viticulture- vine growing and grape-harvesting * Rye-light compared to scotch
* Vinification- production of wine, process of making wine. Starting with selection of the grapes or the other produce * LIQUEUR-cordials(stimulating medicine or drink), after dinner drinks, sweet high in alcoholic content (40%)
and ending with bottling the finished wine.
sweetened with sugar syrup or honey
* Le Remuer- highly trained staff that visit the cellar and give each bottle a slight twist to the right and then to the left * Drambuie- scotch malt whisky and honey
to detach sediments. Remuage-process
* Tannins- group of chemicals that naturally exist in the skin and seeds of grapes. They give varying degrees of * Cointreau-triple sec orange grown in curacao Dutch West Indies
astringency. * Creme de Menth- pepper mint liqueur made from fresh mint and brandy
* PUNTI- under the bottle to stabilize it. * Tia Maria- coffee flavoured from the blue mountain coffee of Jamaica
* Categories of Wines * D.O.M. Benedictine- france oldest known liqueur, cognac with a variety of herbs and plants.
1. Natural still wines-Table wines * Curacao- dried peels from the green oranges (Holland). Grown in the Caribbean island of Curacao (France)
2. Sparkling wines-natural wines with carbonation, Champagne- Queen among wines * Grand Marnier- orangey in taste.
3. Fortified wines-strengthened with spirits or brandy * Beer- hop vine used as flavouring and preservative. Very refreshing and nourishing but rather delicate drink.
4. Aromatic wines-fortified wines that have been flavored -Made from malted barley, hops, yeast and water. Invented by the Egyptians
5. Distilled wines- Brandy-King of spirits, Fruit brandy-spirit distilled from fruits; Cognac; Sake- made in -3-4% alcohol, in Germany, they brew it stronger.
Japan, it should be drunk slightly warmed to enhance taste. -Pour until the foam reaches almost the brim of the glass
* Wine Serving Tips -wait until the froth subsides and then finish pouring.
1. wine label not torn, bottle wiped * Cocktails- alcoholic mixed drink with a spirit
2. dry wines served before titillate Classified as:
3. light before full bodied wines, young before old Neat drinks
4. full bodied go well with rich creamy food On the rocks
5. serve wines at the right temp High ball or Tall drinks
6. white wines fish; white meats-veal, poultry Cocktail drinks
7. rose wine all foods esp. cold meals and light snacks Bar Mixing Tips:
8. champagne may be served at any point 1. Use proper glass for each drink
9. omit wine with salad when dressing is vinegary/ spicy dishes 2. Put ice first before alcohol
10. red – red meats 3. Never skimp on ice
* Pouring red wines 4. Merry mixers last
1. hold bottle-label to pax 5. Carbonated drinks are added, stir briefly
2. pour bottle with right hand 6. Iced drinks served immediately
3. fill only ¾ of the glass 7. Beer served well chilled
4. slight twist after pouring
5. catch drip with serviette
6. offer refills
* Pouring white wines
1. wrap bottle to hold, show label
2. pour wine
3. fill only ¾ of the glass
4. slight twist
5. catch drip
6. offer refills
Wines & Spirits
* Pouring champagne I. IDENTIFICATION (SET A)
1. wrap the bottle, show label APELLATION
CONTROLEE LAW 1. This law was introduced by the French Government to protect the wine 21 & 22.
lovers of the world and to maintain the quality of wines. BORDEAUX 23. What are high shouldered wine bottles?
LE REMUEUR 2. This person takes care in monitoring the s______ ENOLOGY 24. What is the science of wine making?
WINE 3. A product of fermented juices of grapes. EGRAPPAGE / REMOVAL
VITIS VINIFERA 4. Species of grapes that produce first rate wine. FROM STALK 25. Stage in wine making were stems and skin are separated.
RED WINE 5. Made from black grapes, their skin colors the fermenting juice. MUST 26. What is the term called for the grapes after they are crushed?
EGYPTIANS 6. Who invented beer? GRAND MARNIER 27. Example of a liqueur that is orange in taste.
FORTIFIED WINES 7. Wines that have been strengthened with other spirits or brandy. IRISH WHISKEY 28. A kind of whiskey that goes through triple distillation
AROMATIC WINES 8. What category of wine does campari and vermouth fall under? ROSE WINES 29. What wines can be served anytime and best with cold meals.
VINIFICATION 9. Process of making wine. JUNIPER BERRIES 30. What ingredient was gin originally made from?
BRANDY 10. Termed as the “King of Spirits”.
CHAMPAGNE 11. This wine is poured in two motions II. ENUMERATION
SALAD WITH Give the five categories of wines
VINIAGRETTE 12. Wine is never offered with this dish. 31. NATURAL STILL WINES
SACCHAROMYCES 32. SPARKLING WINES
CEREVISIAE 13. Species of yeast used to ferment grape/fruit juice. 33. FORTIFIED WINES
BOURBON 14. Another term for American whiskey. 34. AROMATIC WINES
VODKA 15. This spirit comes from Russia and goes well with caviar. Has ______ and 35. DISTILLED WINES
no smell
RHUM 16. This spirit is derived from sugarcane. Give three types of labeling
LIQUEUR 17. This spirit is also know as a “Cordial” and contains ______ 36. VARIETAL
BEER 18. This beverage tastes FLAT if over-chilled, usually co______ 37. GENERIC
NATURAL 38. PROPRIETAL
STILL WINES 19. Table wines containing 14% alcohol or less. Give two examples of Red wine served in BCL (Brand and Grape variety)
ACETOBECTER 20. A kind of bacteria which turns wines into vinegar overnight. 39. Lindemans
21 & 22. 40. Penfolds
BORDEAUX 23. What are high shouldered wine bottles? List the two types of Port wine
ENOLOGY 24. What is the science of wine making? 41. VINTAGE PORT
EGRAPPAGE / REMOVAL 42. WOOD PORT
FROM STALK 25. Stage in wine making were stems and skin are separated.
MUST 26. What is the term called for the grapes after they are crushed? Give examples of wines in Burgundy bottle
GRAND MARNIER 27. Example of a liqueur that is orange in taste. 43. CHARDONNAY
IRISH WHISKEY 28. A kind of whiskey that goes through triple distillation 44. PINOT NOIR
ROSE WINES 29. What wines can be served anytime and best with cold meals. What is VSOP?
JUNIPER BERRIES 30. What ingredient was gin originally made from? 45. VERY SPECIAL OLD PALE

I. IDENTIFICATION (SET B) Give examples of wines in Bordeaux bottle

46. CABERNET SAUVIGNON
VODKA 1. This spirit comes from Russia and goes well with caviar. Has ______ and 47. SAUVIGNON BLANC
no smell 48. SEMILLON
COGNAC 2. Example of a distilled wine that goes through double distillation. 49. MERLOT
WINE 3. A product of fermented juices of grapes.
VITIS VINIFERA 4. Species of grapes that produce first rate wine. Enumerate the 9 stages of wine making
RED WINE 5. Made from black grapes, their skin colors the fermenting juice. 50. HARVEST (VENDAGE)
SAKE 6. Wine preferably taken warm? 51. REMOVAL FROM STALK (EGRAPPAGE)
FORTIFIED WINES 7. Wines that have been strengthened with other spirits or brandy. 52. CRUSHING OF THE GRAPES (FOULAGE)
AROMATIC WINES 8. What category of wine does campari and vermouth fall under? 53. FERMENTATION (CUVAISON)
VINIFICATION 9. Process of making wine. 54. SEPARATION (CLECUVAGE)
BRANDY 10. Termed as the “King of Spirits”. 55. DRAWING OFF (SOUTIRAGE)
CHAMPAGNE 11. This wine is poured in two motions 56. FILTERING AND CLARIFYING (COLLAGE)_
SPICY DISHES 12. Wine is never offered with this dish. 57. MATURING / AGING
SACCHAROMYCES 58. BOTTLING
CEREVISIAE 13. Species of yeast used to ferment grape/fruit juice.
BOURBON 14. Another term for American whiskey List down six steps in pouring Champagne.
APELLATION 59. WRAP BOTTLE WITH A SERVIETTE TO HAVE THE CHILL, SHOW LABEL BEFORE POURING
CONTROLEE LAW 15. This law was introduced by the French Government to protect the wine 60. POUR INTO MOTION; WAIT FOR THE FROTH TO SUBSIDE BEFORE POURING AGAIN
lovers of the world and to maintain the quality of wines. 61. FILL ONLY ¾ OF THE GLASS
RHUM 16. This spirit is derived from sugarcane. 62. GIVE THE BOTTLE A SLIGHT TWIST AFTER POURING IT \
LIQUEUR 17. This spirit is also know as a “Cordial” and contains ______ 63. CATCH THE DRIP WITH A SERVIETTE
BEER 18. This beverage tastes FLAT if over-chilled, usually co______ 64. OFFER REFILLS
NATURAL
STILL WINES 19. Table wines containing 14% alcohol or less.
ACETOBECTER 20. A kind of bacteria which turns wines into vinegar overnight.