Documente Academic
Documente Profesional
Documente Cultură
In
Bar
Management
Submitted by:
Yvan Alfred C. Banabatac
(BSHM2-A)
Student
Submitted to:
Mrs. Farah Kristine Salazar
Bar Management Instructor
Classification
Of
Wine
And
Spirits
Wine
The classification of wine can be done according to various
methods including place of origin or appellation, vinification
methods and style, sweetness and vintage, or variety used.
Practices vary in different countries and regions of origin, and
many practices have varied over time. Some classifications
enjoy official protection by being part of the wine law in their
country of origin, while others have been created by, for
example, grower's organizations without such protection.
Wine is an alcoholic drink typically made from fermented
grapes. Yeast consumes the sugar in the grapes and converts it
to ethanol, carbon dioxide, and heat. Different varieties of
grapes and strains of yeasts produce different styles of wine.
Types of Wine
Burgundy Wine
Burgundy wine is wine made in the Burgundy region in
eastern France, in the valleys and slopes west of the Saône, a
tributary of the Rhône. The most famous wines produced here
—those commonly referred to as "Burgundies"—are dry red
wines made from Pinot noir grapes and white wines made
from Chardonnay grapes.
Italian Wine
Italian wine is produced in every region of Italy, home to
some of the oldest wine-producing regions in the world. Italy
is the world's largest producer of wine, with an area of
702,000 hectares (1,730,000 acres) under vineyard cultivation,
and contributing a 2013–2017 annual average of 48.3
million hl of wine. In 2018 Italy accounted for 19 percent of
global production, ahead of France (17 percent) and Spain (15
percent). Italian wine is both exported around the world and
popular domestically among Italians, who consume an
average of 42 litres per capita, ranking fifth in world wine
consumption.
Rose Wine
Rosé wines are made from a wide variety of
grapes and can be found all around the globe.
When wine rosé is the primary product, it is
produced with the skin contact method. Black-
skinned grapes are crushed and the skins are
allowed to remain in contact with the juice for a
short period, typically two to twenty hours.
Sparkling Wine
Sparkling wine is a wine with significant levels of carbon
dioxide in it, making it fizzy. While the phrase commonly
refers to champagne, EU countries legally reserve that term
for products exclusively produced in the Champagne region of
France. Sparkling wine is usually either white or rosé, but
there are examples of red sparkling wines such as
the Italian Brachetto, Bonarda and Lambrusco, Spanish
wine Cava, Australian sparkling Shiraz,
and Azerbaijani "Pearl of Azerbaijan" made
from Madrasa grapes. The sweetness of sparkling wine can
range from very dry brut styles to sweeter doux varieties
(French for 'raw' and 'sweet', respectively).
Fortified Wine
Fortified wine is a wine to which a distilled spirit, usually
brandy, is added. Many different styles of fortified wine have
been developed, including Port, Sherry, Madeira, Marsala,
Commandaria wine, and the aromatised wine vermouth.
A fortified wine is a delicious, viscous wine-based sipping
treat that is often enjoyed as a drink before or after dinner.
The most common types of fortified wines are Madeira,
Marsala, port, sherry, and vermouth. These still wines have
been "fortified" with a distilled spirit such as brandy.
Spirits
The term “spirits” can refer to a lot of things: the stuff you’re
not supposed to lose during hard times. Something
cheerleaders are professionally obsessed with. The beings you
negotiate with after you’ve accidentally moved into a haunted
house. Of course, the term “spirit” (aka liquor) doesn’t refer to
everything you see in a liquor store besides wine and beer. For
instance, you may also see bottles with names like Fernet
Branca, Amaretto, Peach Schnapps, or Peychaud’s Bitters.
These are all part of the colorful, intoxicating extended spirits
family, but they’re not quite spirits (because they’ve had
things like sugar, herbs, and spices added to them and tend to
have lower ABVs).
Brandy
Tequila
Distilled From: Agave
Flavor Profile: Vegetal, earthy with semi-sweet and spicy
tones.
Aged: Blanco tequila is un-aged. Other tequilas are aged,
often in used whiskey (bourbon) oak barrels. Gold tequila is
blended.
Produced In: Mexico. Agave spirits produced outside of
Mexico cannot be labeled 'tequila.'
Styles: Blanco, Reposado, Anejo, Extra-Anejo, Gold
(Other agave spirits are mezcal, pulque, sotol, raicila, and
baconara, but these are not tequilas.)
Alcohol Content: Typically 40 to 50 percent
alcohol/volume (80 to 100 proof).
Regulations: Tightly regulated by the Tequila Regulatory
Council (CRT) under the Appellation of Origin, first adapted
in 1978.
Cocktail Profile: Tequila has a great flavor profile for
mixing into a variety of cocktails. There are, of course, the
margaritas and frozen cocktails in which tequila is mixed with
any fruit imaginable. It also makes a perfect base for spicy
cocktails and is very popular for party shots.
Vodka
Distilled From: Neutral grain (rye, corn, wheat, etc.) or
potato. Some are distilled from beets, grapes, and other bases.
Vodka can be the 'catch-all' category for white spirits that fit
nowhere else.
Flavor Profile: Neutral alcohol/ethanol. Varies greatly
depending on the base and added flavorings. Distinguished
more by texture: oily vs. medicinal.
Aged: Typically un-aged.
Produced In: Worldwide
Styles: Clear vodka is typically distinguished by the base
it was distilled from and/or the region it was
produced. Flavored vodkas are a popular category.
Alcohol Content: Typically 40 to 50 percent
alcohol/volume (80 to 100 proof).
Regulations: No distinct worldwide regulations.
Cocktail Profile: Vodka's neutral taste makes it the most
versatile spirit available today. Vodka cocktails can be found
on almost every imaginable flavor profile from sweet to
savory, fruits to herbs and spices. Martinis and shooters are
popular vodka drinks as well.
Whiskey
Distilled From: Malted grains which vary by style. Can
include a mixture of corn, rye, wheat, barley, etc.
Flavor Profile: Roasted, malted grain with oak
undertones. There are distinct characteristics in each style.
Aged: Typically aged in charred oak. Some styles, such
as bourbon, require new barrels while others use a mixture of
new and previously used whiskey or wine barrels.
Styles: Irish Whiskey, Scotch, Bourbon, Rye Whiskey,
Tennessee Whiskey, Canadian Whisky, Blended Whiskey,
Flavored Whiskey, other emerging styles based on location
(e.g., Japanese Whisky)
Alcohol Content: Typically 40 to 50 percent
alcohol/volume (80 to 100 proof). Some are higher.
Regulations: Most styles have their own distinct
regulations governed by the country of origin. Some, such as
those labeled 'blended whiskey' alone, is not prone to tight
regulations (that is not to say they are not regulated).
Cocktail Profile: Whiskey is another of the more
versatile cocktail bases available and with so many styles,
there is the opportunity for great diversity in flavor profiles.
The order for wine should be taken immediately after the food
order to ensure the most appropriate wine is served.