Chapter 10Beverages.ppt

Chapter 10 - Beverages Chapter 10Beverages 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 Figure 10-1Alcoholic Beverages 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 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 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 Types of Wines White Wines Made from white grapes Age and mature faster than red wines Chardonnay Sauvignon Blanc Pinot Blanc Riesling Chenin Blanc Red Wine Cabernet Sauvignon Merlot Pinot noir Zinfandel 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 How Wine Is Made Racking Maturing Aging a wine Filtering Fining Clarifying Bottling 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 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! Describing a Wine Use of textures Softness and smoothness Richness and thickness Correspond to touch and temperature U