Wines

Alcoholic Beverages Classification

Wine is defined as the fermentation of grape juice. Through the fermentation the yeast transforms the natural sugar of the juice in Alcohol volume and CO2.

Viticulture: The art of cultivating a vine (vine caring)
Vinification: The art of producing wine (wine making)

Grape (red/white) + crush (yeast + natural sugar) = fermentation = Alcohol + CO2

1.White wine = white or red grape. If red grape is used we must avoid the skin maceration
2. Red wine = red grape. Allow the skin maceration to desired colour.
3. Rose wine = red grape. Allow skin maceration to desired colour. Shorter period than for
red wine

Maceration: Process of extracting maximum taste and colour (alcoholic liquid used)
Infusion: Process ofextracting maximum taste and colour through heat.

4. Fortified wines = Base Wine + alcohol. This method is called fortification (reaches and alcohol volume of 15%-22%)
Spain: Vino Fino / Jerez / Sherry
Portugal: Oporto /Madeira

5. Sparkling Wine= Base Wine + CO2. The methods used for adding “Bubbles” varies, depending of wine area of production and type of wine.
Traditional Method/ Method Champanoise = Second Fermentation in the bottle.

Italy: Spumante
Germany: Seckt
Spain: Cava
Champagne: Champage region.
Cremant: Any other region in France.

6. Aromatized wines = Wine + alcohol = fortified wine + maceration of alpine herbs.
Also known as vermouths.
Italy: Martini, Cinzano
France: Noilly Prat, Dubonet

7. Spirits= Distillation of a single product(alcoholic liquid) distillation process: concentrate alcohol volume. Distillation cycles vary depending on type of beverage and area of production.

8. Liquors= Spirits + Maceration of varies ingredients (fruits / zest / coffee / chocolate...)



9. Beer- Fermented Barley’s (cereal) Juice

Types of beer

Depending on the roasting of the Malt:

* Lager – German word meaningto preserve
* Ales – light brown –no gas
* Bitter – Brown and sparkling
* Stout – Black – creamy beer – Guinness
* Lambic
* Alcohol free beer – 0,0 – Only San Miguel makes 0,0
* Wheat beer (Same process using different cereal)

10. Anis and Bitters (liquors using one single ingredient for fermentation base and maceration)

Anis StarBitters (uses aromatic herbs / roots / fruits…)

Rules of wine service, recommendation and storing

1. White wine with white meat – chicken, turkey, pork .etc combination of delicate flavours in both wine (green apple/pineapple/peach/roses…) and meat.

2. Red wine with red meat – Game meat, beef, duck (tannic acidity)

3. Sweet wine always as a recommendation for desserts
Youcan recommend sweet wine for a starter, only if you are serving Pate - Foie Gras
4. Serve wine at the right temperature

White wine | 8 – 10 ºC |
Red wine (young ) | 10 – 12 ºC |
Red wine (aged or heavy bodied) | 16 ºC, by the time you serve it will come naturally to 18ºC |
Sparkling and sherry | 6 – 8 ºCSparking (Maintain bubbles longer)Fortified (Alcohol content) |

5. Whitewine before red wine – otherwise red wine overwhelms your palate.
6. Young light wine before old / heavy wine. Old/ aged wine will influence the palate and would not allow us to enjoy the young wine.
7. Use the right type of glass for serving wine.

8. Serving the right measure – less then ¼ of the glass for tasting / less than ½ of the glass for drinking.
9. Store the winehorizontally - Sediments go at the bottom and avoids oxidation by maintaining the cork humid.
10. Never shake a bottle of wine – you will disturb the sediments.
11. Flexibility in wine recommendation

VITICULTURE

JANUARY / DECEMBER

* The month of PRUNING – The process of eliminating unwanted shoots.
* Maximises quality and controls the quantity of the grapes.
* It is...