Chapter 10 Beverages

1. Chapter 10Beverages

2. After Reading and Studying This Chapter, You Should Be Able to: • List and describe the main grape varieties • Suggest appropriate pairings of wine with food • Identify the various types of beer • List the types of spirits and their main ingredients • Explain the restaurants liability in terms of serving alcoholic beverages

3. Figure 10-1Alcoholic Beverages

4. Types of Wines • Wine is fermented juice of grapes • Light beverage wines (White, Rose and Red) • Sparkling wines (Champagne) • Fortified wines (Sherry, Port and Madeira) • Have brandy or wine alcohol added • Aromatic wines (Vermouth and Aperitif) • Flavored with herbs, roots, flowers and barks

5. Wines • Varietal • Type of grape from which wines are made, and for which they are named • Vintage • Year in which a wine’s grapes were harvested

6. Light Table Wines • Red Wines • Made from red grapes • Coloring from grape skins • Cabernet Sauvignon and Pinot Noir • Rose • Actually a category of red • Remove skin early in fermentation

7. Types of Wines • White Wines • Made from white grapes • Age and mature faster than red wines • Chardonnay • Sauvignon Blanc • Pinot Blanc • Riesling • Chenin Blanc

8. Red Wine • Cabernet Sauvignon • Merlot • Pinot noir • Zinfandel

9. How Wine Is Made • Crushing • A mixture of grape pulp, skins, seeds and stems • Fermenting • A chemical process by which yeast acts on sugar to produce alcohol and carbon dioxide

10. How Wine Is Made • Racking • Maturing • Aging a wine • Filtering • Fining • Clarifying • Bottling

11. Relationship to Food • White Wines • Poultry, fish and egg entrees • Red Wines • Any game or red meat • Sparkling Wines • Any course, from dry to sweet • The heavier the food, the heavier the wine

12. Relationship to Food • Champagne can be served throughout a meal • When a dish is cooked with wine it is best served with that wine • Sweet wines should be served with foods that are not too sweet • Always follow guest preference and the GUEST is ALWAYS right!

13. Describing a Wine • Use of textures • Softness and smoothness • Richness and thickness • Correspond to touch and temperature • Use of flavors • Fruity, minty and herbal • Nutty, cheesy and smoky • Correspond to use of nose and tongue

14. New Traditions • Serve lighter wines before full-bodied ones • Pair light-bodied wines with lighter food and fuller-bodied wines with heavier, richer or flavorful ones • Match flavors

15. New Traditions • Delicately flavored foods that are poached or steamed should be paired with delicate wines • Match regional wines with regional foods • Soft cheese like Camembert and Brie pair well with a variety of red wines

16. Wine Producing Regions • Europe • France • Bordeaux and Burgundy • Champagne and Cognac • Italy • Chianti • Germany • Riesling • Spain • Sherry • Portugal • Port

17. Wine Producing Regions • America • “Wines Across America” • www.wines-across-america.com • California • North and Central Coast • Napa and Sonoma • Great Central Valley • Southern California

18. Wine Producing Regions • New York • Oregon and Washington (pictured) • Canada • Australia • South America • South Africa

19. Types of Beers • Lager • Clear, light bodied • Ale • Fuller bodied, more bitter • Stout • Dark ale, sweet, strong malt flavor • Pilsner • Style of beer brewing

20. Malt Beverages • Brewing Process • Water • Malt • Ground barley • Yeast • Fermenting agent • Hops

21. Microbreweries • Microbreweries • Smaller breweries • Locally made and distributed • Rock Bottom • Karl Strauss • Sierra Nevada • Samuel Adams

22. Spirits • Spirits or Liquor • Liquid that has been fermented and distilled • Proof • Liquor’s alcohol content • In U.S. proof is twice the % of alcohol

23. Whiskey • Made from a fermented mash of grain to which malt, in the form of barley, is added • Scotch Whiskey • Smokey Kilns • Irish Whiskey • Not dried, milder • Bourbon Whiskey • Corn mixed with rye • Canadian Whiskey • From corn

24. White Spirits • Gin • From juniper berries • Rum • Light is from sugarcane • Dark is from molasses • Tequila • Vodka • Lacks color, odor and flavor

25. Other Spirits and Cocktails • Brandy • Distilled from wine • Cognacs from France • Cocktails • Drinks made by mixing 2 or more ingredients • Stirred, shaken or blended

26. Trends in Nonalcoholic Beverages • Nonalcoholic beer and wine • Coffee • Tea • Carbonated soft drinks • Juices • Bottled water

27. Bars and Beverage Management • Physical bar setup • Critical for effectiveness • “Stations” properly placed • Location of “well” versus “call” brands

28. Inventory Control • Four major objectives • Safeguards the company’s assets • Provides reliable accounting records • Promotes operating efficiency • Encourages adherence to policies • Physical count is the key to success

29. Personnel Procedures • Properly screen and hire bar personnel • Methods for controlling employee theft • “Spotters” • “Bank switch”

30. Different Types ofBeverage Establishments • Restaurant bars • Hotel bars • Night clubs • Microbreweries • Sports bars • Coffee shops

31. Nightclubs • Risky business • Considerable time commitment • Study demographics, market attitude and social dynamics • New concept is critical to success • Budgeting • Legal issues • www.nightclubbiz.com

32. Sports Bars • Evolved into a large industry • Sales in bars and taverns increased $3 million between 1990 and 2000 • Diverse clientele • More family oriented • Games and family-friendly menus • Latest version of a traditional arcade • Menu has evolved • Satellites and digital receivers

33. Liquor Liability and the Law • The bar is liable if • They serve a minor • They serve a person who is intoxicated • Dram shop law • Bar is liable for injuries caused by intoxicated customers • TIPS training

34. Trends • Comeback of cocktails • Designer bottled water • Microbreweries • More wine consumption • Increase in coffee houses and coffee intake • Increased awareness and action to avoid irresponsible alcoholic beverage consumption