BeveragesThe drinks most commonly used in hotels and restaurants are alcoholic drinks, soft drinks, and mineral water. Alcoholic drinks comprise beers (from 3% to 8% alcohol), wines (from 8% to 12% alcohol- fortified up to 21%) and spirits (from 40% to 60% alcohol). Spirits are described under terms such as aquavit, apéritifs, digestifs and liqueurs. Aquavit is a very strong alcoholic drink obtained from distilling wines (brandy), fruits and cereals. Its alcoholic gradation is comprised between 35 and 65 deg C. The best known distilled spirits include whisky, vodka, rum. brandy, grappa, cognac, tequila. Brandy is commonly distilled from wine or fermented fruit juice (eg. Cherry Brandy). Brandy from the Bordeaux region of France is called "Cognac"; that from south-west France is called "armagnac".Apéritifs are essentially a blend of wine and spirit in which a number of herbs and flavourings are macerated. They are characterized by a fairly soft bitterness and are low in alcohol (16-20 per cent). Campari, Punt e Mes, Cynar, Suze, Dubonnet, St. Raphael, Plessis, Lillet, Sherry, Port and Madeira are the apéritifs commonly drunk at hotels and restaurants. Campari and Punt e Mes are served on the rocks with ice and lemon, and an optional splash of soda. Suze, made from the roots of the gentian, is bright yellow, gently aromatic, and slightly bitter. It is drunk straight or diluted with mineral water, tonic, lemonade, but always on the rocks.The commonest apéritifs served in Britain are sherry, gin and tonic, whisky, or various martinis.

Bitters are alcoholic extracts of bitter roots and barks flavoured with herbs and spices. They are often used to give a finishing touch to dry drinks such as aquavit or to cocktails. They aid digestion by stimulating the secretion of various digestive juices. The bitter taste is supplied by orange peel, gentian root, rhubarb root, cinchona, quinine, and quassia, and the flavour is supplied by caraway, anise, juniper, camomile, cloves, and other herbs and spices. The best-known bitters are Angostura (created in the city of Angostura, now Ciudad Bolivar, Venezuela), Fernet Branca, Brancamenta, Amaro Averna, Underberg, Jágermeister, etc. Liqueurs or cordials are distilled spirits containing sweet and aromatic substances. They are prepared using fruit (Maraschino, Cherry Brandy), citrus fruit (Grand Marnier, Curaçao, Cointreau), aromatic herbs and plants (Kümmel, Crème de Menthe, Anisette, Bénédictine), bitter plants (Bitter, Fernet, Petrus Boonekamp, Amaro Averna).

Beverages

Beer is an alcoholic drink made from malt and flavoured with hops. In Great Britain the most popular beers are "bitter" and "lager". Bitter is a type of beer made bitter by adding hops. Lager is a light-coloured fizzy beer. There is another type of strong dark beer called Stout. Beer is served from a bottle, a can, or, in a pub, direct from a wooden barrel. This is called "draught beer" which is commonly sold in a glass mug. In hotels and restaurants bottled beer is usually served in a goblet (a glass with a stem). Shandy is a mixture of beer and lemonade.Soft drinks are drinks which have no alcohol. They may be fizzy (with bubbles in them) or non-fizzy and are prepared with drinkable or mineral water in bottle or can. The most common soft drinks are orange juice, grapefruit juice, tomato juice, orange squash, lemon squash, lime juice, ginger ale, tonic water, coca-cola, milk shake. Soft drinks are also used to mix with alcoholic ones. Some common mixtures used to make long drinks are whisky and soda (water made fizzy by putting gas into it), whisky and ginger ale, gin and tonic water, gin and lime juice, vodka and tomato juice, rum and cola.Mineral water naturally contains dissolved mineral salts or gases. Bottled mineral waters are either still or sparkling. Their health benefits rest on the purity and natural mineral contents inherent in the water, since it is extracted from the ground or collected from a spring and bottled at source. Each brand is unique for none will have identical mineral composition. Most mineral waters carry some details of their chemical constituents on the label of the bottle. Minerals commonly found in various quantities include the salts of sodium, magnesium, potassium, calcium and iron. The water taste is determined by the mineral content: the more heavily mineralised the water, the more distinctive the taste. British bottled mineral water comes from a variety of sources. Major brands are Aqua Pura, Prewets, Ashboume, Malvem, Buxton, Highland Spring and Brecon Mountain Spring. Common mineral waters served in hotels and restaurants are Vittel, Perrier, Evian, Fiuggi, Vichy.

Beverages

Beverages

A Selection of Distilled Spirits

Information

Brandy Brandy is a distilled spirit derived from the juice of grapes (grape brandy) or other fruits as is the case of apple brandy or cherry brandy. White wine, made from white grapes, is almost universally used for brandy. It is distilled and then aged in wood casks for a minimum of 2 years. World famous French brandies are cognac (a grape brandy distilled only in the Cognac region of France), armagnac (distilled in Gascony), Calvados (an apple brandy distilled in Normandy). Spanish brandies are generally full-flavoured and sweeter than the French ones. Curaçao A thick sweet alcoholic drink given a special orange taste by the addition of the skin of the bitter curaçao orange.Gin Gin is a colourless alcoholic drink made from grain and juniper berries. Gin is often mixed with tonic water or with fruit drinks such as lime or orange. It also forms the basis of dry martinis.Gin and tonic (g. and t.) is a drink made from gin, ice, a slice of lemon and tonic water.

Beverages

Maraschino Sweet liqueur made from a small black cherry grown in Dalmatia.Sherry Fortified wine from Southern Spain around the city of Jerez de la Frontera.. It is a pale or dark brown drink. Sherry ranges from the dry and light manzanilla and fino through the medium-dry amontillado to the sweet cream sherry named oloroso. Sherry is blended, may be sweetened, and is usually fortified with brandy. It is usually drunk in small glasses, especially before a meal.Vermouth Vermouth is an alcoholic beverage made from white-wine flavoured with seeds, herbs, barks, flowers, and spices. Herbs and flavourings that give the drink its characteristic flavour are macerated in alcohol, which is combined with the wine. Herbs mostly used include cinnamon, rhubarb, nutmeg, cloves, quinine, and anise. Vermouth is used primarily as an aperitif, or as an ingredient in martinis and manhattans. Italian vermouth is sweet and may be red or white, whereas French vermouth is pale amber Whisky It is a strong alcoholic drink made from grain such as barley or rye, especially in Scotland. Whisky may be drunk on its own (neat), with ice cubes (on the rocks) or diluted with water, soda water or a ginger-flavoured fizzy drink.

Practice

1. Refer back to the text of Beverages and complete the diagram

Beverages

2. Refer to the following list of words and write the opposites of the drinks below

double, long, mild, insipid, strong, soft, warm, bottled, and soda, sweet, sparkling

1. a short drink a long drink2. a light beer ......................................3. an alcoholic drink ......................................4. a draught beer ......................................5. a dry sherry ......................................6. still mineral water ......................................7. a neat / straight whisky ......................................8. a chilled drink ......................................9. a flavoured drink ......................................10. a sharp taste ......................................11. a single whisky ......................................

3. List each of the following drinks in the appropriate column or columns

Campari, Grand Marnier, Whisky, Crème de Menthe, Orange Juice, Cherry Brandy, Bénédictine, Milk Shake, Punt e Mes, Cynar, Evian, Maraschino, Lemon Squash, Angostura, Cointreau, Anisette, Underberg, Perrier, Fernet Branca, Fiuggi, Suze, Gin and Tonic, Lemonade, Dubonnet

MINERAL WATER

SOFT DRINK

AQUAVIT APERITIF DIGESTIF LIQUEUR

Beverages

4. Choose and underline the appropriate item

1. I'd like a soft drinkHow about a tonic water / lager / brandy?

2. I'd like a digestifHow about a rum / Vittel / Fernet Branca?

3. I'd like an aperitifHow about a sherry / lime juice / Cointreau?

4. I'd like a light beerHow about a Vichy / stout / lager?

5. I'd like a liqueurHow about a gin and lime juice / vodka / Maraschino?

6. I'd like mineral waterHow about a ginger ale / tonic water / Perrier?

7. I'd like a fruit juiceHow about a tomato juice / milk and shake / lemon squash?

8. I'd like a bitterHow about a Kümmel / Bénédictine / Boonekamp?

Beverages

Wines

CLASSIFICATION OF WINE

Wine is an alcoholic beverage made from fermented grape juice. It is classified in several categories among which are: Table still wines, with an alcohol content of 8 to 14 percent, are consumed primarily as complements to food. Table wines are made from juice pressed from the grape, called must, which is allowed to ferment naturally, perhaps only with the addition of controlled amount of sugar or a very small amount of sulfur. Sparkling wines, for example champagne. Distinguishable by their effervescence, they go through a double fermentation, the second fermentation taking place in the bottle. When grape juice is fermented, sugar is converted into alcohol and carbonic gas. While in still wines the gas is allowed to escape, in sparkling wines it dissolves in the wine itself which is contained in corked bottles. On removing the cork, the gas is released and rushes out in the form of bubbles. Sparkling wines may vary from extra brut (very dry; sugar content up to 6g), brut (very dry; sugar content less than 15g), sec (medium dry and slightly sweet; sugar content of 17 to 35g), demi-sec (medium sweet) and doux (sweet) with a sugar content of 35 to 50g. Fortified wines, with an alcohol content of 15 to 24 percent, are most commonly drunk as an aperitif or with dessert before or after meals, depending on their sweetness, and are also frequently used in cooking. These wines are termed fortified because their alcoholic and sugar content are increased. The various types include port, sherry, malaga, madeira, marsala. Aromatized wines which are fortified wines with the addition of aromatic ingredients, such as vanilla and various other herbs and spices. Typical examples are Vermouths which are sold under internationally recognized brands such as Cinzano, Martini, Amer Picon, Punt-e-Mes,, Dubonnet, Suze, St Raphael.Wines are distinguished by colour, flavour, bouquet (aroma), and alcoholic content. They may be red (when the whole crushed black grape is used and the must is left in contact with the skins until a desired quality is attained), white (using the juice only of grapes of greenish colour), or rosé (when skins are removed after fermentation has begun). As to taste wine is distinguished into dry wine and sweet wine. A dry wine is characterized by absence of sweetness and is one that removes the effects of sweetness. Sweet wines are characterized by a relatively dulcet flavor. The variety of grape determines the nature and quality of wine whose production varies greatly with soil and climate.

French Wines

French wines are usually named by the region, town, or vineyard where they are produced. Six well-defined regions—Bordeaux, Burgundy, the Côtes du Rhône, the Loire Valley, Champagne, and Alsace—account for the most distinctive products of this great wine-producing country. The Champagne region in northern France produces the best sparkling wine in the world. As to wine production, regions are classified into districts, which in turn are divided into communes (for example, Margaux in the Médoc district of Bordeaux), within which lie world-renowned individual vineyards called châteaux, such as Château Lafite-Rothschild. Wines bottled in Burgundy properties are known as estate (French: domaine) bottled; for example, Beaujolais Morgon, Domaine de la Chanaise. Wine production comprises dry white wines, sweet white wines, natural sweet wines, dessert wines, light bodied red wines, full bodied red wines, dry and sweet sparkling wines, fortified and aromatic wines, and aquavits like Cognac and Armagnac.

Beverages

Beverages

1. Answer these questions:

1. What is wine?2. How is wine classified?3. What is a table wine?4. What is a fortified wine?5. What types of fortified wines do you know?6. What are Vermouths?7. What is a sparkling wine?8. How is a red wine obtained?9. How is white wine made of?10. How is a rosé wine obtained?11. Hos is wine distinguished as to taste?12. What is a dry wine?13. How are French wines labelled?14. Which regiona in France are wine producers?15. Where are the best sparkling wines produced?16. What varieties of wine does France produce?

2. Match the words on the left column with their Italian equivalent in the second column

1. Vine2. Wine3. To vintage4. Vineyard / vinery (USA)5. Vintage6. Vintner7. Grape8. Vinification9. Must10. Full bodied wine11. Dry wine12. A bunch of grapes

a) Vinob) Vignetoc) Trasformazione del mosto in vinod) Vinaioe) Acinof) Grappolo d’uvag) Annata, raccoltoh) Vino seccoi) Mostoj) Vendemmiarek) Vino robustol) vite

1 2 3 4 5 6 7 8 9 10l

Beverages

3. Insert the following wines in their area of production

Pouilly-Fuissé, Graves, Médoc, Pinot, Riesling, Sylvaner, St. E’milion, Côte-de-Nuits, Meursault, Chateau d’Yquem, Côte Rôtie, Tavel Rosé, Pomerol, Chateauneuf-du-Pape, Montrachet.

Alsace Bourgogne Côte-du-Rhône Bordeaux Area………………………………………………………………………………………………………………………………………………

………………………………………………………………………………………………………………………………………………

………………………………………………………………………………………………………………………………………………

………………………………………………………………………………………………………………………………………………

4. Identify the use of the glasses below:

1 2 3 4 5 6 7c

Beverages

Italian Wines

PIEMONTEAsti Spumante biancoCortese biancoMoscato d’Asti biancoMoscato di Canelli biancoPinot biancoBarbaresco rossoBarbera rossoBarolo rossoGattinaro rossoGrignolino rossoNebbiolo rossoFreisa rosso

FRIULITocai di Lison biancoVerduzzo biancoBorgogna biancoMerlot rossoCabernet rosso

VENETOSoave biancoBianco di ConeglianoProsecco di ConeglianoPinot biancoSauvignon biancoMoscato Colli EuganeiBardolino rossoTocai rossoValpolicella rossoCabernet rosso

EMILIA-ROMAGNAMonterosso biancoScandiano biancoLambrusco rossoSangiovese rosso

TOSCANAPassato di Toscana biancoTrebbiano biancoVernaccia di S. GimignanoBrunello di Montalcino rossoChianti classico rossoChianti Rufino rossoMontepulciano rosso

SARDEGNANasco bianco da dessertMoscato di Cagliari bianco liquorosoVermentino di Gallura biancoMalvasia di Cagliari biancoMalvasia di Oristano biancoNuragas biancoDorgali rosatoSardus Pater rosatoOgliastra bianco e rossoCampidano di Cagliari rossoMonica di Sardegna rosso

LAZIOCastelli Romani biancoNettuno biancoRonciglione biancoTrebbiano di Velletri biancoVelletri bianco e rossoCesanese rosso

CAMPANIAAsprino di Aversa biancoCapri biancoFiano biancoVesuvio biancoLacryma Christi bianco / rosatoIschia bianco e rossoRavello rosato e rossoTramonti rosso

SICILIAAmbrato di ComisoMarsala bianco da dessertMoscato di Noto biancoMoscato di Siracusa biancoMoscato di Pantelleria biancoMalvasia di Lipari biancoEtna bianco e rossoEloro bianco e rossoCorvo di Salaparuta bianco e rosso

Beverages

Fine wines of ItalyItaly is the largest wine-producing country in the world. With an output amounting to 33% of European production, its range of wines is enormous. Most of them however are not known outside their local area of production. Fine wines are virtually produced in many regions but their outstanding quality is heavily obscured by lack of marketing image and, above all, by the poor reputation of too many bland products around the domestic market. Very few Italian wines, among the ones granted the status of DOC or DOCG wines, are seen in internationally-renowned hotels and restaurants wine lists. The top ten include Asti Spumante, Barolo, Soave Classico, Valpolicella Classico, Brunello di Montalcino, Chianti Classico, Lambrusco, Trebbiano, Frascati, Marsala.Asti Spumante is Italy’s greatest sparkling wine and one of the most famous wines in the world. Asti is the centre of Italy’s sparkling wine industry. The best Asti issues a fine flow of tiny bubbles and is sweet and light. Barolo is a red wine named after its place of production and is regarded as a full-bodied top quality wine. Soave and Valpolicella are wines of Veneto. Soave is a rich, fruity and aromatic white wine which has achieved a widespread fame. Valpolicella is a red wine with a fruity bitterness. Brunello and Chianti are red wines produced in Tuscany. Brunello di Montalcino is a very big aromatic wine aged in oak casks for at least five years. Chianti Classico, the most famous of Italian wines, is a fine full-bodied red wine appreciated worlwide. Lambrusco and Trebbiano are among the best wine varieties produced in Emilia-Romagna. Lambrusco is a semi-sparkling red wine with a pronounced prickle in the mouth. Trebbiano is a genuine dry white wine which accompanies fish very well. Frascati, produced in the hills around Rome, includes a variety of clear, golden wines which are mostly dry or sweet and sparkling. Marsala is a dessert wine named after its place of production in west Sicily. It is produced in various styles which range from dry to sweet. Some varieties are added flavours such as almond, coffee or fruit.

A Selection of International WinesHere follows a selection of the principal varietals of wines served in high standard hotels and restaurants:

APE'RITIFS Cinzano, Campari, Malvasia Bianca, Moscato Canelli, Moscato di Siracusa, Punt e Mes (Italy); Dry Madeira, Port (Portugal); Dubonnet, Lillet, Plessis, St. Raphael (France); Sherries -Manzanilla, Fino- (Spain).

WHITE WINES Sylvaner, Riesling, Pinot, Gewurztraminer, Muscadet, Meursault, Corton Charlemagne, Montrachet, Pouilly-Fuissé, Pouilly-s-Loire, Sancerre, Bordeaux Blanc, Chablis, Dry Chenin Blanc, Dry Semillon, Mâcon Blanc, Moselle, Pinot Blanc, Pinot Chardonnay, Sauvignon Blanc, St. Peray, Hermitage, Provence, French Colombard, White Burgundy (France); Rüdesheim, Geisenheim, Johannisberg, Steinberg, Erbach, Nackenheim, Bodenheim, Nierstein, Oppenheim, Liebfraumilch (Germany); Soave, Pinot, Tocai, Etna Bianco, Moscato d'Asti, Moscato di Canelli, Vesuvio (Italy).

ROSE' WINES Anjou Rosé, Gamay Rosé, Grenache Rosé, Merlot Rosé (France); Zinfandel Rosé (California USA); Mateus Rosé, Lancers (Portugal) Lambrusco (Italy).

RED WINES Baco Noir, Beaujolais, Bordeaux Rouge, Cabernet Sauvignon, Château Ausone, Château Cheval, Château Haut-Brion, Châteauneuf-du-Pape, Côte du Rhône, Côte-de-Nuits, Côte Rôtie, Pommard, Gamay, Grenache, Hermitage, Mâcon Rouge, Médoc, Pinot Noir, Pomerol, St Emilion (France); Barbera, Barolo, Cabernet, Chianti, Freisa, Grignolino, Lambrusco, Merlot, Nebbiolo, Sangiovese, Valpolicella (Italy); Rioja (Spain); Zinfandel (California USA).

DESSERT WINES Barsac, Château d'Yquem, Coteaux du Layon, Sauternes, Sweet Champagne, Monbazillac, Beaumes-de-Venise, Anjou (France); Sherry - Amontillado, Oloroso - Malaga (Spain); Port (Portugal); Moscato di Siracusa, Moscato di Montalcino, Marsala (Italy).

Beverages

CHAMPAGNE AND SPARKLING WINES

Alfred Gratien Brut, Andre Beaufort, Ayala Extra Dry, Chardonnay, Charles Heidsieck brut réserve, Château Thierry, Dom Pérignon, Gratien & Meyer Brut, Jacquart, Krug, Moêt at Chandon, Perrier Jouet, Pommery Royal Brut, Taittiger Brut Imperial (France); Asti Spumante (Italy).

1. Expand the following sentences

Regarding wine production, Italy is ...Most Italian wines are known only ...Good quality wines are negatively affected by ...The few Italian wines best known by hotel international clientele include ...Asti Spumante is ...

2. Assign names to the items of this wine label

3. Translate into English

1. azienda vitivinicola _____________________2. cantina sociale _____________________3. vino un pò frizzante _____________________4. vino spumante _____________________5. vino stravecchio _____________________6. gradazione alcolica _____________________7. imbottigliato all’origine _____________________8. invecchiamento _____________________

a) Volumeb) Brand namec) Vintaged) Name of the

vineyarde) Quality designationf) Bottled on the

propertyg) Country of originh) Producer’s namei) Alcoholic strengthj) Place of production

1

Produce of FranceMis en bouteille au chateau

1984

ChateauHaut - Bages

AverousPAUILLAC

Appellation Pauillac Controlèe 750ml 12%

A.CAZES PROPRIETAIRE A PAUILLAC-MEDOC

23

4

5

10

98

7

6

Beverages

9. botte di quercia _____________________10. etichetta _____________________

Beverages

WINE LIST

The criteria used to prepare a wine list depend on the food menu which is served, the individual requirements of guests, the image of hotels and restaurants wherein they are served. Certain wines must be on the menu if a restaurant is of a particular standing. In general it is usual to offer a selection of wines with a varying price range so as to suit a wide range of customers and their tastes. A wine menu should usually comprise a selection of house wines (red, white and rose) served by the glass, half-liter and liter. It should also offer a number of higher priced, better quality red, white, rose and dessert wines served in bottles labelled by the vintner.

SpiresRestaurant

List of WinesCHAMPAGNE & SPARKLING WINE

Vintage Bottle Half Bottle

Ayala Extra Dry, Brut NV £28.50 £15.60Moêt et Chandon, Brut Imperial NV £36.00 £20.05Asti Spumante, Arione NV £16.25 £5.95

RED WINEBordeauxLa Tour Canon, Bordeaux Superieur £11.00 £6.20Chateau Tour Bel Air £13.80 ------BurgundyBeaujolais £12.50 £6.85Côte du Beaune Villages £16.95 £9.40RhôneCôte du Rhône £12.20 £6.85ItalianValpolicella ClassicoSuperiore DOC Vigneto Valverde Tedeschi £13.75 ------

WHITE WINEBordeauxSauvignon Blanc (Dry) £11.75 ------BurgundyMâçon Blanc Villages £16.90 £9.75Chablis Gloire de Chablis £20.25 £11.05GermanLiebfraumilch - Blue Nun £12.65 £7.50Bereich Nierstein - Beethoven £12.10 ------LoireMuscadet de Sevre et Maine £12.00 £7.05Cuvée MadeleineItalianFrascati - Superiore - Villa Catone £13.50

ROSEMateus Rosé, Estate bottled - Portugal £12.70 £7.05

HOUSE WINERed or White By glass £1.55 £7.95 £4.75

This is the list of wines served at the Spires Restaurant, Kennedy Hotel, London

Beverages

Reading Passage

Sherry, a fortified exquisite wineSherry is a fortified wine containing 15% to 18% alcohol which is added after fermentation. It is produced in various regions of the world but the best quality is produced in Southern Spain in the region around Jerez de la Frontera. There are different styles of sherry ranging from dry to sweet. The basic types are Fino, Manzanilla, Amontillado, Oloroso. The type produced around Sanlucar de Barrameda is called Manzanilla (dim. of manzana = apple. The name derives from its flavour of apple), whereas the quality produced in the region around Montilla is known as Amontillado. Both Manzanilla and Amontillado are pale dry dessert wines. Sherry production is favoured by the combination of a lime-rich soil that retains moisture and a very hot climate. It is also affected by the action of two prevailing winds: the hot, dry wind from the East acts on the metabolization of fruit sugars and acids giving the wine a balance peculiar to Jerez. The wet wind from the Atlantic allows the growth of a microflora (flor) which absorbs sugar and gives origin to Fino quality. This quality features a strong perfume of almond. The denomination of Oloroso is referred to the creamy sweet quality of sherry which has not been affected by the moist Atlantic winds and has preserved the intense perfume of dry fruit. Sherry is appreciated either as apéritif or to accompany food items. Fino and Manzanilla go well with seafood, while Amontillado is a perfect match for feathered game

or cheese such as roquefort, chèvre.

Beverages

1. List the drinks below in the appropriate column

Chablis, Madeira, Rioja, Chianti, Cointreau, Dry Sherry, Beaujolais, Campari, Champagne, Port, Rosé d'Anjou, Riesling, Meursault, Mateus Rosé, Sauvignon Blanc, Côte du Rhône, Ayala Extra Dry, Asti Spumante, Cherry Brandy, Maraschino, St E'milion, Muscadet, Chardonnay, Montrachet, Châteauneuf-du-Pape, Marsala, Pinot, Moscato di Siracusa..

APÉRITIFS SPARKLING WINE WHITE WINE ROSÉ WINE

RED WINE DESSERT WINE LIQUEURS

2. Which questions or statements are consistent with the wine list?

OK Wrong11 Valpolicella is produced in northern Italy 11 Can I have a glass of white house wine? 11 How much do you charge half-a-bottle of Sauvignon Blanc? 11 Bring me, please, a glass of Muscadet 11 Can I have a bottle of Meursault? 11 I’d like a bottle of red house wine 11 Chablis is the best quality of white wine we have 11 Ayala extra dry has a very low percentage of sugar 11 Have you got any sparkling wines? 111I don’t see any wine I could accompany with my cherry pie

3. Refer to the Wine List and answer these questions

1. What sort of wines does the list include?2. What country do most wines come from?3. Which white wine is the most expensive?4. What food does Chablis go well with?5. Where in France is it produced?6. Which sparkling wine costs less?7. What country is it from?8. Does the restaurant serve only bottled wine?9. Which wine is sold by glass?10. Who in the staff can advise about matching food and wine?

Beverages

FOOD AND WINE

The traditional rules of matching wine to food are not always observed considering that the choice of a wine is highly individual. Some habits on selecting the right wine to go with a specific course or food dish still persist in high standard hotels and restaurants. Thus dry white wines are served before red full bodied wines which are followed by a sweet white wine served with the sweet course. Dishes prepared with a wine sauce are best accompanied by the same kind of wine. Wines and cheeses from the same region usually go very well together. The following table provides a guide to selecting the appropriate wine to food.

FOOD TYPE OF WINE SUGGESTED WINE

Before the meal Dry Sherries, Vermouth, Cocktails, White Wine

Manzanilla Sherry, Fino Sherry; Sylvaner, Riesling, Pinot, Gewurztraminer, etc.

Hors d'oeuvre Dry or Medium Dry White Wine; Pink Wine

Sauvignon Blanc, Chardonnay, Pinot Blanc, White Burgundy, JohannisbergAnjou Rosé; Côtes de Provence, Bordeaux blanc

Consommé Medium Dry Sherry Sherry Amontillado, Dry Madeira

Pasta dishes Red Wine Côtes-du-Rhône rouge, Beaujolais, Chianti

Caviar Dry Champagne Brut or Sec

Fish, Shellfish Dry White Wine; Champagne Brut

Chablis, Mâcon blanc, Muscadet

Smoked Salmon Dry Sherry; Dry White Wine

Manzanilla Sherry, Fino Sherry; Gewurztraminer

White meats (poultry, lamb, pork and veal

Dry White Wines; Light Red Wines

Riesling, Chablis, Médoc, Graves, Côte de Beaune, Beaujolais, Tavel rosé

Red meats (beef, mutton) and game birds, venison and hare

Full Bodied Red Wines Pomerol, St. E'milion, Côte-de-Nuits, Côte-Rôtie, Châteauneuf-du-Pape, Mâcon Rouge, Bordeaux Rouge

Cheese Red Wines Châteauneuf-du-Pape, Côte-du-Rhône, Sancerre, Hermitage, Port

Beverages

Sweet Dessert Sparkling Wines, Champagne, Sweet White Wines

Sweet Champagne, Sauternes, Sherry Oloroso, Château d'Yquem, Coteaux du Layon, Marsala, Moscato di Siracusa, Port, Madeira

Fruit Dry Champagne, Sweet Wines

Demi-Sec. Marsala, Sauternes, Sherry Oloroso, Château d'Yquem, Coteaux du Layon, Moscato di Siracusa.

After coffee Aquavit, Liqueurs Cognac, Armagnac, Maraschino, Cherry Brandy, Grand Marnier, Curaçao, Cointreau

SERVING WINE

Red wine should be served at room temperature, 18-22 deg C (65-72 deg F). White and rose wines should be at refrigerator temperature, 6-10 deg C (43-50 deg F). Wines that have thrown a sediment in the bottle, such as vintage port, red Bordeaux, and red Burgundy, need be decanted before drinking.

POMMERYCréer Pommery c’est tout un art

Beverages

Beverages

Beverages

Information: Wines going with Shelfish, Poultry and Game

The best wines usually accompanied with crustaceans and molluscs are dry white wines (Muscadet, Chablis, Hermitage), an Alsace grand cru (Steinert Tokay Pinot gris, Riesling, Sylvaner), or a grand blanc de Bourgogne (Chablis, Meursault, Montrachet).

POULTRY and GAMEPoultry are domesticated birds which are reared on farms to be killed for food.Such farm birds are:goose ocacockerel pollastracapon capponeturkey tacchinohen gallinaduck anitra

Poultry are accompanied by light aromatic red wine (Riesling, Beaujolais, Médoc)

Feathered game requires light red wine (Pinot noir, Graves, Tavel, Côte de Provence).The wines which go with ground game are full bodied red wines (St. Emilion, Côte-de-Nuits, Pommard, Chateauneuf-du-Pape, Nuit St. Georges).

Beverages

1. Match the food items below with the correct wine or wines

Cocktail, Port, Martini Dry, Champagne Sweet, Champagne Brut, Chablis, Meursault, Muscadet, Châteauneuf-du-Pape, St Emilion, Bordeaux Rouge, Dry Sherry, Rioja, Verdicchio, Chianti, Soave, Sauvignon Blanc, Sherry Oloroso, Marsala

Before the meal ...............................................................Marinated Breast of Duck and courgette salad with mint dressing

...............................................................

Selection of Steamed Seafood with Lobster Butter Sauce

...............................................................

Medallions of Venison with Chestnuts. ...............................................................Smoked Salmon ...............................................................Stilton Cheese ...............................................................Rigatoni Pasta with Tomato Sauce ...............................................................Oysters in Champagne sauce ...............................................................Panfried Lemon Sole with Walnut Butter ...............................................................Fresh Fruit Salad and Cream ...............................................................Summer Pudding with fresh red Berries ...............................................................

2. Which wines would you match to the following dishes? Choose appropriately from the ones suggested

Menu 1 Wines suggested

Avocado and bacon salad served with croutons and a lime dressing

<>Grilled rump steak

served with mustard mash<>

Mint chocolate ice cream served with Crème de Menthe

St Emilion - Riesling - Chardonnay

Chablis - Mâcon Rouge - Sherry

Crème de Menthe - Dry Madeira - Martini

Menu 2 Wines suggested

Salad of scampi and scallopswith leek and fennel slices

<>Consommé of quail with goose lever

<>Roasted saddle of veal with sautéed mushrooms

broccoli with almonds and rice pilaf<>

Assorted cheese<>

Small pancake with cranberrieson Drambuie sauce

<>Petits fours

Muscadet - Sherry Fino - Cherry Brandy

Port - Dry Madeira - Pomerol

Médoc - Bordeaux Rouge - Marsala

Inot Blanc- Meursalt - Hermitage

Chianti - Drambuie - Sylvaner

Marsala - Muscadet - Port