Drinks power point

Beverage lists
and alcoholic beverages

Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Types of drinks lists
• Bar and cocktail
• Restaurant
• After meal drinks (digestifs)
• Banqueting and events
• Room service
• Lounge service

Information about wine on drinks
lists
• Name of wine
• Country and area of
origin
• Quality indication
(e.g. AOC, Qmp etc.)
• Shipper
• Château/estate
bottled
• Bin number
• Varietals (name(s) of
grape(s) used)
• Vintage
• Alcoholic strength
• ½ bottle, bottle,
magnum
• Price
• Supplier
• Descriptive notes as
appropriate.

Information on other drinks
• Type of drink
• Brand name if
appropriate
• Style (sweet, dry,
etc.)
• Description, e.g.
for cocktails
• Alcoholic strength
in percentage by
volume, as
appropriate
• Descriptive notes,
as appropriate.

Alcoholic strength
Two main scales:
1 Organisation Internationale Métrologie Légale
(OIML) Scale (European): range 0% to 100%
alcohol by volume.
2 American Scale (USA): range 0° to 200°.
Liquid measured as 40% alcohol by volume
contains 40% pure alcohol. Under the American
Scale, alcoholic strength of 80° equals 40% by
volume.

Approximate alcoholic strength
0% non-alcoholic
not more that 0.05% alcohol free
0.05–0.5% de-alcoholised
0.5–1.2% low alcohol
1.2–5.5% reduced alcohol
3–6% beer, cider, ‘FABs’ and ‘alcopops’, with any of
these being up to 10%

Approximate alcoholic strength
8–15% Wines, usually around 10–13%
14–22% Fortified wines (liqueur wines) such as sherry and
port, aromatised wines such as vermouth, vin
doux naturels (such as Muscat de Beaumes-de-
Venise) and Sake
37.5–45% Spirits, usually at 40%
17–55% Liqueurs – very wide range

Safe, sensible limits
• The UK has set the limits at:
 21 units spread throughout the week
for men
 14 units spread throughout the week
for women (excluding pregnant
women).
• Drinking in excess of these limits is likely
to be damaging to health.

A unit of alcohol
• One unit of alcohol is equal to 10 millilitres (liquid)
or 8 grams (weight) of alcohol
• This is roughly equivalent to:
 ½ pint of ordinary beer or lager
 one glass of wine (125 ml)
 one glass of sherry (50 ml)
 one measure of vermouth or similar (50 ml)
 one measure of spirits (25 ml).

Calculating alcohol intake
• The specific percentage of alcohol, multiplied by
the amount in litres, equals the units of alcohol
per bottle. For example:
 Wine at 12% alcohol by volume x 0.75 litre
bottle = 9 units per 75 cl bottle.
 This 75 cl bottle of wine will give six 125 ml
individual glasses of wine and each glass will
contain 1.5 units of alcohol (9 units in the
whole bottle, divided by the 6 glasses).

Examples for other drinks
• Lager at 5% alcohol x 0.50 litre measure =
2.5 units per half litre measure.
• Spirit at 40% alcohol x 0.025 litre (25 ml)
measure = 1 unit per 25 ml measure.
• Sherry at 18% alcohol x 0.05 litre (50 ml)
measure = 0.9 unit per 50 ml measure.

Cocktails and mixed drinks
Illustration courtesy of Six Continents Hotels
• The term cocktail is now generally
recognised to mean all types of mixed
drinks.

Preparation
• Cocktails are prepared by:
 shaking in a cocktail shaker, or
 stirring in a mixing glass.
• Mixed drinks are prepared by:
 building or layering in the serving
glass.

Bitters
• Used either as aperitifs or for flavouring
mixed drinks and cocktails.
• Popular varieties include:
• Amer Picon
• Angostura bitters
• Campari
• Fernet Branca
• Underberg.

Wine
• Definition:
 Alcoholic beverage obtained from the
fermentation of the juice of freshly
gathered grapes.

Climactic conditions
• The right climatic conditions are found in
two main wine-producing zones:
 between the latitudes 30° and 50° north
of the equator
 between 30° and 50° south of the
equator.

Production
• Three-quarters of the world’s wine is
produced in Europe.
• Just under half in the EU.
• France and Italy produce the most wine.
• Followed by Spain, USA, Australia,
Argentina, Germany, Portugal, Chile and
South Africa.

The grape
• Main vine species is named Vitis vinifera
• The grape consists of:
 skin – provides tannins and colour
 stalk – provides tannins
 pips – provides bitter oils
 pulp – contains sugar, fruit acids, water and
pectins.
• The yeast required for fermentation is on the skin
in the form of a whitish ‘bloom’.

Principal white grapes
• Chardonnay
• Chenin blanc
• Gewürztraminer
• Muscat
• Pinot Blanc/ Weissburgunder
• Pinot Gris/Pinot Grigio/Ruländer/Tokay-Pinot Gris
• Riesling
• Sauvignon Blanc
• Sémillon
• Viognier

Principal red grapes
• Cabernet Sauvignon
• Gamay
• Grenache/Garnacha
• Malbec
• Merlot
• Nebbiolo
• Pinot Noir/ Spätburgunder/ Pinot Nero
• Sangiovese
• Shiraz/Syrah
• Tempranillo
• Zinfandel (Pimitivo in Italy)

Factors influencing quality and
taste
• Vine family and grape species.
• Method of cultivation – viticulture.
• Method of wine making – vinification.
• Luck of the year – vintage.
• Ageing and maturing process.
• Method of shipping or transportation.
• Storage temperature.

Pests and diseases
• Main ones are:
 Phylloxera vastatrix – harmful to grape
 Grey rot or pourriture gris – harmful to grape
 Noble rot or pourriture noble (Botrytis cinerea)
– same fungus as grey rot but in a form that is
beneficial for the grape.

Faults in wine
• Main faults are:
 corked wine
 maderisation or oxidation
 tartare flake
 excess sulphur dioxide (SO2)
 secondary fermentation
 hydrogen sulphide (H2S)
 sediment, lees, crust or dregs
 cloudiness.

Classification of wine
• Still (or light) wine and sparkling wine
 both types are usually between 9% and 15%
by volume. The wines may be red, white or
rosé.
• Fortified (liqueur) wine
 between 15% and 22% by volume
 strengthened by the addition of alcohol, usually
a grape spirit, e.g. sherry, port, Madeira.

Other types
• Organic
• Alcohol-free, de-alcoholised and low-
alcohol
• Vins doux naturels: fortified to preserve
sweetness
• Aromatised: flavoured and fortified, often
called vermouth

Quality control for wines
• The majority of the world’s wine-makers
observe strict quality regulations, covering
aspects such as:
 the location of the vineyards
 the variety of grape used
 how the wine is made
 how long it is matured.

European Union directives
• Two main quality classes of wine:
 table wine
 quality wines produced in specified regions
(QWPSR) or, in French, vin de qualité
produit en regions determinés (VQPRD).
• Each country also has its own systems.

EU wine label requirements
• Name of the wine.
• Country where the wine was made.
• Alcoholic strength in percentage by volume
(% vol).
• Contents in litres, cl or ml.
• The name and address or trademark of the
supplier.

Other information on EU wine labels
• Varietal(s) – name(s) of the grape(s).
• Year the grapes were harvested (vintage) if
sold as a vintage wine.
• Region where the wine was made.
• Property where the wine was made.

Example of a wine label
German wine label

Terms found on wine labels
Term France Germany Italy Spain Portugal
Wine vin Wein vino vino vinho
Dry sec trocken secco seco seco
Medium demi-sec halbtrocken abbocato abocado semi-seco
Sweet doux/
moelleux
süß dolce dulce doce
White blanc Weißwein bianco blanco branco
Red rouge Rotwein rosso tinto tinto
Rosé rosé Rosé rosato rosado rosado

Closures for wine bottles
• Natural corks.
• Technical (or composite) corks.
• Synthetics (plastics).
• Screw caps.

Spirits
• Produced by the distillation of alcoholic
beverages (alcoholic wash).
• Two main methods of producing spirits:
 the pot still method – used for full, heavy
flavoured spirits such as brandy
 the patent still (Coffey) method – produces the
lighter spirits such as vodka.

Alcoholic bases for spirits
Spirit Base
Whisk(e)y, gin and vodka Barley, maize or rye (i.e. beer)
Brandy Wine
Calvados Cider
Rum Molasses
Tequila Pulque
Eau de vie (water of life) Juice of fruit (usually
water-clear in appearance)

Liqueurs
• Sweetened and flavoured spirits (brandy,
rum or a neutral spirit).
• Made by one of two methods:
1 heat or infusion method: uses a pot still for
distillation purposes
2 cold or maceration method: allows the soft
fruit to soak in brandy in oak casks over a
long period of time.

Popular liqueurs
Liqueur Flavour/spirit base
Archers Peaches/Schnapps
Chartreuse Herbs, plants/brandy
Cointreau Orange/brandy
Crème de cacao Chocolate, vanilla/rum
Kahlúa Coffee/rum
Malibu Coconut/white rum
Sambuca Liquorice/neutral spirit
Tia Maria Coffee/rum

Beer
• Made from:
 malted grains such as barley
 water/liquor
 yeast
 hops for flavour.

Types of beers
• Cask-conditioned beers – final fermentation in the
cask (or barrel).
• Bottle-conditioned beers – tend to throw a
sediment in the bottle while fermenting and
conditioning takes place.
• Draught beer in cans – have an internal patented
system producing pub-style, smooth, creamy
head when poured from the can.

Faults in beer
• Cloudy
• Flat
• Sour
• Foreign bodies

Beer measures
• Nips – 7–8 fl oz (about 22.72 cl)
• Half pint – 10 fl oz (about 28.40 cl)
• Pint – 20 fl oz (about 56.80 cl)
• Litre
• Half litre

Cider and perry
• Cider – alcoholic beverage obtained
through the fermentation of apple juice, or
a mixture of apple juice and up to 25%
pear juice.
• Perry – obtained from pear juice and up to
25% apple juice.

Tasting techniques
• Tasting, or evaluation, of wine and other
drinks is carried out to:
 develop learning from experience
 help in the assessment of the quality of a wine
in terms of value
 monitor the progress of a wine
 assist in the description of a wine when selling
 provide a personal record of wines tasted.

Professional approach
Three key stages:
1 Recording the details of each individual wine
2 Looking at, smelling and tasting the wine
3 Recording the findings.
Wine taster’s glass
(International Standards Organisation)

Wine evaluation terms – Sight
•Clarity: clear, bright, brilliant, gleaming, sumptuous,
dull, hazy, cloudy
•Colour intensity: pale, subdued, faded, deep,
intense
•White wine: water clear, pale yellow, yellow with
green tinges, straw, gold, deep yellow, brown,
maderised
•Rosé wine: pale pink, orange-pink, onion-skin,
blue-pink, copper
•Red wine: purple, garnet, ruby, tawny, brick-red,
mahogany

Wine evaluation terms – Smell
Referred to as nose, aroma or bouquet.
• Condition: clean – unclean
• Intensity: weak – pronounced
• Other aroma descriptors: fruity, perfumed, full,
deep, spicy, vegetal, fine, rich, pleasant, weak,
nondescript, flat, corky.

Wine evaluation terms – Taste
•Sweetness/dryness: bone dry, dry, medium dry,
sweet, medium sweet, sweet, luscious
•Acidity: low – high
•Tannin: low – high
•Body: thin, light, medium, full-bodied
•Length: short – long
•Other taste descriptors: fruity, bitter, spicy, hard,
soft, silky, floral, vegetal, smooth, tart, piquant,
spritzig/petillant (slightly sparkling)

Evaluation terms – Conclusion
Summing up:
•well-balanced, fine, delicate, rich, robust,
vigorous, fat, flabby, thick, velvety, harsh,
weak, unbalanced, insipid, for laying down,
just right, over the hill
Overall quality/value:
•poor – acceptable – good – outstanding

Matching wine and food
• Acidity can be used to match, or to contrast, acidity in
foods.
• Age/maturity – simpler foods work better with older,
more delicate wines.
• Oak – the more oaked the wine, the more robust and
flavoursome the foods need to be.
• Sweetness – generally, the wine should be sweeter
than the food.
• Tannic wines match well with red meats. Not good
with egg dishes or salty foods.
• Weight – big, rich wines go well with robust
(flavoursome) meat dishes.

Beers and food
• Increasing trend to offer beers with food.
• Generally, the considerations for the
pairing of beers and foods are similar to
those for matching wines with foods.
• In particular, take account of acidity,
sweetness/dryness, bitterness, tannin,
weight and the complexity of the taste.

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