Chapter 10 Beverages

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Chapter 10Beverages
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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

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Types of Alcoholic Beverages
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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

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Wines

• Varietal
• Type of grape from which wines are made, and for
  which they are named
• Vintage
• Year in which a wines grapes were harvested

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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

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Types of Wines

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

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Red Wine

• Cabernet Sauvignon
• Merlot
• Pinot noir
• Zinfandel

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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

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How Wine Is Made

• Racking
• Maturing
• Aging a wine
• Filtering
• Fining
• Clarifying
• Bottling

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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

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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!

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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

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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

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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

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Wine Producing Regions

• Europe
• France
• Bordeaux and Burgundy
• Champagne and Cognac
• Italy
• Chianti
• Germany
• Riesling
• Spain
• Sherry
• Portugal
• Port

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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

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Wine Producing Regions

• New York
• Oregon and Washington
• Canada
• Australia
• South America
• South Africa

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Types of Beers

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

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Malt Beverages

• Brewing Process
• Water
• Malt
• Ground barley
• Yeast
• Fermenting agent
• Hops

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Microbreweries

• Microbreweries
• Smaller breweries
• Locally made and distributed
• Rock Bottom
• Karl Strauss
• Sierra Nevada
• Samuel Adams
• Gordon Biersch
• Brew Moon

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Spirits

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

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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

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White Spirits

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

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Other Spirits and Cocktails

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

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Trends in Nonalcoholic Beverages

• Nonalcoholic beer and wine
• Coffee
• Tea
• Carbonated soft drinks
• Juices
• Bottled water

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Bars and Beverage Management

• Physical bar setup
• Critical for effectiveness
• Stations properly placed
• Location of well versus call brands

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Inventory Control

• Four major objectives
• Safeguards the companys assets
• Provides reliable accounting records
• Promotes operating efficiency
• Encourages adherence to policies
• Physical count is the key to success

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Personnel Procedures

• Properly screen and hire bar personnel
• Methods for controlling employee theft
• Spotters
• Bank switch

Mr. Whites son JEFF
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Different Types ofBeverage Establishments

• Restaurant bars
• Hotel bars
• Night clubs
• Microbreweries
• Sports bars
• Coffee shops

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Nightclubs

• Risky business
• Considerable time commitment
• Study demographics, market attitude and social
  dynamics
• New concept is critical to success
• Budgeting
• Legal issues

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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

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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

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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