Bartender Guide "Basic Bartender Knowledge"

Bartender Guide

A bartender (also known as a barkeep, barman, barmaid, bar chef, tapster, mixologist, alcohol server, flairman or an alcohol chef) is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the bar.

Being bartender is not just Job, but this like an hobby and some people said different bartender different way to explore their skill, and also different taste. here some Basic Bar Knowledge that i know : 

1. Glassware

Beer                     -   other name:  pilsner glass

-     always keep pilsner glass cold to keep beer cold

Brandy Glass       -     other name:  brandy balloon, brandy snifter

·         for cognacs, brandy, armagnacs

·         shape is so that bouquet and aroma of fine cognacs will concentrate at the narrower mouth

Carafe                    -      for adding mixers

Champagne Glass -    other name:  flute

·         for sparkling wines and for champagne base drinks like Champagne cocktail or Kir Royale

·         glass should not be chilled.  Condensation releases the bubbles

·         shape is so that bouquet and aroma of fine champagne will concentrate at the narrow mouth

Highball                -     other name:  Collins

·         for non-alcoholic drinks, wit or without ice

·         for tall cocktails

·         certain cocktails like Long Island or Bloody Mary

·         comes in various sizes like 10 oz, 12 oz

Irish Coffee Glass -      heat proof glass for specialty coffee drinks

Margarita               -      other name:  coupe glass

·         for margaritas

·         frozen or blended special cocktails

·         salt rim with lemon slice and salt

Martini                    -      other name:  cocktail glass

·         for martini

·         for daiquiris

·         specialty cocktails

·         cream base cocktails too like Grasshopper or Brandy Alexander

Poco Grande        -     other name:  Fiesta Grande or Hurricane Glass

·         for special cocktails, made with rum or juices

·         for mocktails and cocktails of the day

·         technically, hurricane glasses are taller than Poco Grande

Liqueur Glass      -      used for serving neat orders of liqueurs

Red Wine Glass -       rounder or bigger than the white wine glass

Rocks                     -     other name:  old-fashioned glass, whiskey glass

·         used for neat

·         rocks

·         certain cocktails like Black Russian, Kahlua and Cream

Shot Glass            -      for cold sake

·         for tequila     

·         for shooter drinks

Water Goblet        -      used only in the restaurant.  Return any that ends up in the bar

White Wine Glass -     other uses are wine based cocktails like spritzer or kir.

1. BEERS

What is Beer? Quite simply beer is fermented, hop-flavored, malt sugar tea. There are four basic building blocks needed to make beer.  Water, malted barley, hops and yeast.  Beer is an alcoholic beverage that is available to people who have an abundance of grain but are without plentiful amounts of fruit for making wine.  Beer is the ancestor of whiskey, which in very simple terms, is just distilled beer.  The addition of hops served not only to flavor the beer, but also act as a preservative.

What are hops?  The hop (humulus lupulus) is a flowering vine.  In the brewing process, the flowers of the hop vines are used for their preservative value and for essential oils that add flavor and aroma to balance the sweetness of the malt used in the beer.  The hop plant is perennial spiraling vine that can grow to climb string or poles to heights of more than 25 feet.  The flower (or cones as they are sometimes called) is usually dried before use.  The bitter flavor is extracted from the hops during this time hops bring a lot more to beer than bitterness.  Brewers seek to maximize hop flavors and aroma with high-quality “aroma” hops.  The essential oils are what give hops their unique aroma; each variety has its own distinct profile.

HOW BEER IS PRODUCED

1.       Barley is malted, that is germinated to produce an enzyme that can convert the rest of the starch into fermentable sugar.

2.       The malt is roasted to stop the germination process.  Roasting takes place for different lengths of time depending on what type of beer is being brewed.  The longer the malt is roasted, the darker the malt and hence the darker the beer.

3.       The roasted malt is then ground and mixed with water and other cooked cereals in a mash tun.  This is called “mash”.  The mash is stirred within the mash tun and allowed to settle.  The top liquid, now called “wort,” is removed.

4.       Hops are added to the wort in a brewing kettle.  It is boiled and then strained to remove the hops.

5.       The beer is cooled and yeast is added for the beer to ferment.

6.       When fermentation is complete, the beer is matured in order for the yeast to settle into the bottom and the beer becomes clear.  The beer is now ready for consumption.

HOW TO SERVE BEER

Beer, even that product by a meg-brewery, is a rather delicate product. It has three enemies: age, heat, and light. Beer that has been kept in a warehouse where the temperature gets above 80 degrees F, or is left out in the sun during any phase of shipping, can deteriorate. This result is off flavor, a metallic flavor, or a “cardboard flavor”. Beer that is nonpasturised (cold filtered) or bottled with live yeast is especially susceptible to temperature spoilage. The ideal situation is for beer to be kept as close to 50 degrees F. A knowledgeable bartender will keep as much inventory as possible in the cold box to ensure it will stay as fresh as possible for as long as possible. Please take note. Ice will be served only s per request by the customers.

A note on draught beer:

Draught beer is simply beer that is kept in a tank and is mixed with carbon dioxide before being seed from a spout in the bar. It is important in Japanese and European markets to have a good topping of foam when serving it. 

2.   TYPES OF BEER

 A)     Lagers

Lagers are differentiated by the types of yeasts used.  In making them and are aged for longer periods than ales.  They are light in body and can be divided into several types.

·         Pilsner – Pilsner are light, straw colored, full bodied, bottom fermented beers

·         Bock -- Strong dark sweet beer brewed from the residue left in the vats just before they are cleaned each year.  It is bottom fermented.

·         Malt Liquor – A term applied to any malt beverage that is too high in alcohol content to be defined as a beer within the legal limits in the U.S.

B)     Ales

Generally described as having a full body and a heavy hop flavour, ale is top fermented and can be divided into several types:

·         Stout – Dark, very malty, and rather bitter, stout is top fermented and has roasted barley added to it for colour and flavour.

·         Porter -  A rich, sweet ale with a heavy foam, darker and thicker than stout.  Porter is known for having a rich coffee like flavour.

·         Brown Ale -  A traditional British ale.  Top fermented, it is similar to pale ale but sweeter and darker.

·         Cream Ale -  A light bodied ale, sometimes blended with a lager.

·         Pale Ale -  Another classic British top fermented ale style.  Has a strong hop flavour.

3.  BEERS AND THEIR COUNTRY OF ORIGIN

Anchor Beer (Malaysia) -  A pilsner type beer brewed by the archipelago Brewery in Kuala Lumpur.

Asahi Beer (Japan) – One of the leading brands in Japan.

Carlsberg (Denmark) - Copenhagen based Carlsberg is the third largest brewer in Europe and the fourteenth largest worldwide.  The company’s beer, sold primarily under the Carlsberg and Tuborg labels, control Denmark’s beer industry.  The company also maintain licensing agreements with Labatt and Anheusero-Busch.

Kirin (Japan)

Another popular brand in Japan.

San Miguel (Philippines)

A dry pilsner style beer 5.4% allc, by volume brewed by the San Miguel Brewery. The number one local beer in the Philippines.

Guinness Stout (Ireland)

Easily the most popular stout in the market today.

Heineken (Holland)

A famous Dutch lager brewed under license in 20 countries. It is the number one imported beer in the United States, and the company’s Amstel Light is the leading US imported light beer.

Budweiser (USA)

Anheuser – Busch uses nine different hops and special yeast to import the apple-like flavor and aroma to what is really a rather complex beer. Rice is added to empart a dry “snap” to the flavor. Beech wood is used in the fermentation process to provide more surface area for the action of the yeast.

Corona Beer (Mexico)

Traditionally served with slice of lime and drink from the bottle (never in a glass!)

Foster (Australia)

Leading beer from Australian

4. BASIC BAR TERMS

86	Out of stock
Chaser	Mixer (coke, 7-up, soda, water, etc.) which is served with the drink, but in a separate glass. Usually intended to refresh the palate between sips of the drink. Term not very popular now, replaced by “on the side” or “with a side of “
Double	Usually two shots of liquor in a single serving.
Dry	Not sweet. A term used to describe wines and other spirits. In the case of spirits, it usually refers to martinis and manhattans, where the absolute minimum of Vermouth is desired.
Frappe	A style of serving drinks wherein the liquor or liqueur is poured over crushed ice.
Frozen	Blending with ice in a blender
Garnish	An edible or non edible decoration
Mixer	Any non-alcoholic beverage used to mix with liquors (juices, tonic water, water, soda, soft drinks, etc.)
Neat	A style of serving, straight from the bottle, served without ice, mix or garnish.
OOO	Out of stock
Proof	A measurement of alcoholic content. In the U. S. the proof is double the percentage of alcohol, for example, Whiskey marked 86 proof is 43% alcohol.
Rocks	Served with ice in a rocket glass
Splash	Just a amount (touch) of mix added to a drink.
Up/Straight Up	Cocktails or blended drinks, which are served in a cocktail glass. Usually, means shaken or stirred with ice and then strained into the glass.

5. CLEAR LIQUORS & WHISKEYS FAMILIARIZATION

1. CLEAR LIQUORS

GIN

Gin is made form grains, barley or maize and flavored juniper berries, lemon, angelica, coriander and other flavors. Most gins are colorless and are generally dry (not sweet) but can take on a golden straw color from aging in wooden casks. Popular bands are Bombay, Beefeater and Tanqueray.

RUM

Rum is made from fermented sugar can juice. It is divided into four categories: light rum, medium, full bodied, and aromatized. The rum must be aged for at least a year to produce light-bodied, dry rum. Bacardi is one of leading brands in the world. Amber or golden rums from Puerto Rico have molasses and caramel added to enhance the color gained from casks. These are aged for a minimum of three years. If the rum is aged for over six years, it may be designed as vieux or Liquer rum. Good example aromatized rum is Malibu (coconut flavor). For dark rum, Myers from the West Indies is a good example

VODKA

A neutral spirit distilled from wheat (seldom from potatoes as commonly thought) although potatoes and corn are also used. It is distilled at very high alcohol content and then filtered through vegetable charcoal. The better one are filtered through activated charcoal or very fine quartz sand. Distilled water is later added to bring down the alcohol level to 40%. Colorless, very little aroma or taste and unaged. Stolichnaya and Smirnoff are popular brands. Other countries make vodkas now like Sweden (Absolut), Finland (Finlandia), Holland (Ketel One). Flavored vodkas have hit the market like citron, currant, etc.

TEQUILA

Tequila is made exclusively in Mexico from the agave plant, which looks like a tall cactus. Three are two Mexican regulations governing the aging of this product and most procedures claim that it is aged in white oak casks tow to four years. Jose Cuervo and Cuervo Gold are two of the most famous brands in the world.

BOTTLE FAMILIARIZATION (practical)

SERVICE STANDARDS

SERVING CLEAR SPIRITS (GIN, RUM, VODKA, TEQUILA)
ORDERED	GLASSWARE	GARNISH	REMARKS
1.     NEAT EXCEPTION!!! TEQUILA NEAT	SHOT GLASS (IF AVAILABLE) SALTED RIM LIQUEUR GLASS	NO LIME SLICE  ON THE RIM	NO PICK
2.     ON THE ROCKS	ROCKS GLASS FULL OF ICE	GIN-LEMON SLICE /DROP RUM-LIME SLICE/DROP VODKA-LIME SLICE/DROP TEQUILA-LIME SLICE/DROP	WITH PICK
3. WITH MIXER	HI BALL FULL OF ICE	SAME AS ABOVE	WITH STIRRED MIXER IN A CARAFE

2.   WHISKEYS

SCOTCH

Scotch is made from malted barley. The most unique quality of Scotch is a smoky flavor, which comes from the peat used to fire the kilns used dry the malt. The classic whiskies of Scotch land are the straight-or “single” – malts. Blended scotches are just that, blends of several single malts.

Sample brands of single malt scotch”     

·    Glenfiddich	·    Macallan
·    Glenlivet	·    Glenmorangie

Sample brands of blended scotch:

·    JJ&B Rare	·    Cutty Sark
·    Johnnie Walker Red Label	·    Dewar’s “White Label”
·    Johnnie Walker Black Label	·    Chivas Regal

IRISH WHISKEY

Irish use unmalted barley and distil their whiskeys three times. Of the brands in the market, Jameson is the most readily found.

CANADIAN WHISKEY

Canadian Club, a Hiram Walker line of whiskies, has a dry, rye fruitiness and a crisp, faintly smoky finish.

BOURBON OR AMERICAN WHISKEY

Whiskey made from a mash of corn, rye and barley. Corn content must be at least 51%of the mash. Normally aged in new charred oak barrels for 4 years. Amber in colour, full – bodied in flavor. Sample brands are Jim Beam and Wild Turkey.

JAPANESE WHISKEY

In style, its whiskies are closely related to those of Scotland. Suntory is the leading distiller. Its product line includes: Suntory Old, Suntory Reserve.

BOTTLE FAMILIARIZATION (practical)

SERVICE STANDARDS

SERVING WHISKEYS
ORDERED	GLASSWARE	GARNISH	REMARKS
1. NEAT	ROCK GLASS	NO	NO PICK
2. ON THE ROCKS	ROCK GLASS FULL OF ICE	NO	WITH PICK MISUARI STYLE, SERVE WATER IN CARAFE
3. WITH MIXER	HI BALL FULL OF ICE	NO	WITH STIRRED MIXER IN A CARAFE

6. BRANDIES AND LIQUEUR FAMILIARIZATION

1.       BRANDY

Brandy, in its simple distilled wine. Cognac, is simply, brandy from the Cognac region in France. Armagnac is brandy from the Armagnac region in France. Both products are tightly controlled by French law, with their own distinct coding.

WHAT THE LETTER MEAN:

Very

Superior

Old

Pale

eXtra

BRANDS IN THE MARKET

·         Martel

·         Remy Martin

·         Courvoisier

·         Camus

·         Hennessy

·         Otard

·         Others

BOTTLE FAMILIARIZATION (practical)

SERVICE STANDARDS

SERVING BRANDIES / COGNACS /ARMAGNACS
ORDERED	GALSSWARE	GARNISH	REMARS
1. NEAT	BRANDY GLASS	NO	HIGHBALL OF ICE WATER ON SIDE
2. ON THE ROCKS	BRANDY GLASS	NO	HIGHBALL OF ICE WATER ON SIDE MISUARI STYLE, SERVE WATER IN CARAFE
3. WITH MIXER	HI BALL OZ WITH ICE/STIRRER	NO	MIXER IN A CARAFE

2.       Liqueurs

Aperitifs

An aperitif is a drink that is used as an opening to a meal, to stimulate the appetite. Most are variations of vermouths, which are aromatized wines. Aged mistelle (in simple terms, brandy combined with grape juice) is added to aged white wine. This mixture is then stepped with herbs, roots, flowers, spices, fruit peels and probably a host of other ingredients. Brandy and wine is then added to it. The flavor will range from dry to sweet to bitter, depending on the maker. Campari, Dubonnet are some famous bitter aperitifs in the market while Martini and Rossi is the most popular maker of sweet and dry vermouths.

Liqueurs

Liqueurs are strong flavored and highly fortified spirits. Liqueurs are made from any base spiritrum, gin, vodka, or the like – that is then flavored with fruit, roots, herbs, barks, seeds, flowers, peels or juices. The rule governing liqueurs states that a liqueur must contain at least 2 ½% sugar of any type. In fact, most of them contain 30 to 40% sugar.

Liqueurs can be divided into basic categories

·         Fruit liqueurs: which can take on the color of the fruit (cherry or blackberry brandy), but may also be colorless if made only with the peel or seed of the fruit (Triple Sec);

·         Nut liqueurs: which take on the flavor of the nut (Amaretto, Frangelico)

·         Plant liqueurs: which are generally colorless (anisette), but again, can take on the color of one of the herbs and roots used in a blend (Benedictine, Chartreuse)

Advocaat	(Holland)Creamy, thick liqueur made from egg, sugar, vanilla and brandy.
Akvavit	(Denmark) Aquavit (Scandinavian) spirit distilled from grain or potatoes and flavored with caraway seeds.
Baileys Irish Cream	(Ireland) A liqueur made in Dublin from Irish whiskey, fresh cream and flavored with a hint of chocolate.
Benedictine DOM	(France) A Brandy/Cognac based liqueur flavored with numerous herbs, spices, plants and plant parts; originally made from a secret formula by the Benedictine monks: amber in color, rather sweet. The letters DOM are from the Latin Deo Optimo Maxim – “To God, most good, most great.”
Blackberry Brandy	(England) A liqueur made with blackberries, sugar and brandy.
Chartreuse	(France) Flavored with 130 herbs and spices. Comes in yellow green color.
Cherry Heering	(Danish) A cherry brandy. Because of the number of cherry pits(stones) used in the distillation. It isn’t oversweet. Produced and shipped by the firm of Peter Heering of Copenhagen.
Cointreau	(France) An orange curacao type brandy-based liqueur
Crème de Banana	(France) Uses artificial banana flavoring
Crème de cacao	(France) flavored with vanilla and cacao (cocoa) beans. It comes in white or brown. There is no difference in flavor.
Crème de Cassis	(France) Flavored with blackcurrant.
Crème de Menthe	(France) usually made from peppermint. It comes in white or green. There is no difference in flavor.
Crème De Noyaux	(France)Made from peppermint. It comes in white or green. There is no difference in flavor.
Curacao	(France) Originally from Dutch West Indies Island of Curacao, liqueur distilled from the bitter curacao oranges, dried orange peel, spices, rum, port wine and brandy. Comes in white and blue (most popular)
Demerara Rum(151)	Full-bodied dark rum from British Guyana. Commonly known as 151 rum, it has the highest alcohol content among liquors, coming to the limit of US legal alcohol levels.
Drambule	(Scotland) A Scotch malt-whisky based liqueur made with heather honey, herbs and spices.
Framboise	(France) A raspberry spirit liqueur.
Frangelico	(Italian) A liqueur made with berries, herbs and hazelnuts.
Galliano	(Italy) A brand – based liqueur, flavored with herbs, roots and spices. Yellow in color.
Goldschlager	(Switzerland) Cinnamon flavored liqueur with gold flakes in it.
Grand Marnier	(France) A liqueur made from Champagne Cognac and Orange Curacao. Produced by Mariner Lapostolle Cognac House.
Irish Mist	(Ireland) An Irish-Whiskey based liquor with a trace of heather honey.
Jaegemeister	(Germany) a high proof liqueur with many different herbs and spices. Originally used as a digestive but now used in shots.
Kahlua	(Mexican) A brandy – based liqueur made from coffee beans, cacao beans and vanilla.
Kirsch/Kirschwasser	(Germany) A clear cherry-flavored liqueur made with the cherry kernel. Is matured in earthenware of paraffin lined casks so it absorbs no color.
Malibu	(Jamaica) Jamaican rum-based coconut flavored liqueur.
Midori	(Japan) A melon liqueur made by the Suntory Co. It is bright green in color.
Ouzo	(Greece) Greek aniseed-flavored liqueur, rather than anisette. Licorice like in flavor.
Parfait Amour	(France) A purple brand-based liqueur made of citron (a fruit with a lemon like appearance but larger), orange and herbs.
Peach Schnapps	(USA) A peach flavored liqueur made from fresh and dried peaches. Schnapps name from German’ schnapps –“dram of liquor”. A generic term in Europe for distilled liquors. In Scandinavia it is spelled “Snaps” and referred to as Aquavit.
Pisang Ambon	(Indonesia) Is based on the recipe of an old Indonesian liqueur with exotic fruits and herbs.
Poire William	(France – Italy) A pear spirit liqueur usually has a pear, which is grown, in the bottle from bud. (The bottle is tied over the set bud on the tree)
Sambuca	(Italy) A liqueur made from an infusion of Witch elder bush and liquorices. Traditionally served ignited with 3 coffee beans floating on top.
Sloe Gin	(England) Actually not a gin but a liqueur made from the sloe berries or plums of the slow berry bush. Purplish red, quite sweet.
Southern Comfort	(USA) A high proof, peach flavored liqueur made from a secret formula, reputedly with a brandy and whiskey base.
Strega	(Italian) A liqueur flavored with more than ten herbs and barks.
Tia Maria	(West Indies) A coffee-flavored liqueur from Jamaica. Rum based with Blue Mountain coffee extract and spices.
Triple Sec	(France) “Triple Dry” A white Curacao, orange flavored liqueur distilled from the Curacao orange peel. Colorless and less sweet than other curacaos.

BOTTLE FAMILIARIZATION (practical)

SERVICE STANDARDS

A.    SERVING LIQUEURS
ORDERED	GALSS USE	GARNISH	REMARKS
1. NEAT	LIQUEUR GLASS	NO EXCEPT SAMBUCA/DROP 3 PCS. COFFEE BEANS	NO PICK
2. ON THE ROCKS	ROCK GLASS FULL OF ICE ADVOCAAT BAILEYS BLUE CURACAO CAMPARI COINTREAU GRAND MARNIER KAHLUA MIDORI TIA MARIA	GARNISH AS FOLLOWS DROP CHERRY DROP CHERRY DROP ORANGE SLICE DROP ORANGE SLICE DROP ORANGE SLICE DROP ORANGE SLICE DROP ORANGE SLICE DROP CHERRY SLICE OF HONEYDEW MELON DROP CHERRY	WITH PICK
3. WITH MIXER	HI BALL 12 OZ. FULL OF ICE WITH STIRRER	SAME AS ABOVE	MIXER IN A CARAFE

EXCEPTIONS!!!

-KAHLUA WITH MILK	ROCK GLASS FULL OF ICE	DROP CHERRY	60 ML. MILK DIRECT INTO GLASS WITH PICK
-BAILEYS WITH MILK	ROCK GLASS FULL OF ICE	DROP CHERRY	60 ML. MILK DIRECT INTO GLASS WITH PICK

7. GENERIC COCKTAILS LIST

Item	Ingredient / Method	Glassware / Garnish
Americano	45 ml. Sweet vermouth 45 ml. Campari Soda water Lemon Pour sweet vermouth and campari into a highball glass, over ice cubes. Fill with Soda water and stir. Add a twist of lemon peel.	Highball glass Lemon wedge Cocktail stirrer and staw
Black Russian	45 ml. Vodka 15 ml. Kahlua Pour both ingredients over ice cubes into a rock glass and stir.	Rock glass No garnish
Bloody Mary	45 ml. Vodka 120 ml. Tomato juice 1 dash lemon juice ½ tsp. Worcestershire sauce 2-3 drops Tabasco sauce Celery stalk Salt & pepper to taste Shake all ingredients with ice and stain into a highball glass over ice cubes.	Highball glass Lime wedge Celery stalk Cocktail stirrer and straw, salt and pepper grinder
Brandy Alexander	15 ml. Crème de cacao (brown) 30 ml. Brandy 15 ml. Thick cream Shake all ingredients well with crushed ice and stain into a Martini glass	Martini glass Nutmeg powder is an optional garnish
Daiquiri	30 ml. Lime juice 30 ml. Sugar syrup 45 ml. Bacardi rum Shake with ice and strain into a Martini glass	Martini glass Lime slice
Daiquiri (frozen and /or flavored)	30 ml. Lime juice 30 ml. Sugar syrup 45 ml. Bacardi Rum Shake with ice and strain into a Martini glass	Poco grande glass Fruit slice of the same flavor straw
Dry Martini	45 ml. Gin 2 drops dry vermouth Stir and stain. Questions to be asked before making a Martini -     Olives or Lemon Peel (An option of olives or lemon peel for garnish.) -     Is it gin or vodka Martini? -     Is it dry, extra dry or sweet? -     Is it straight up or on the rocks	Chilled Martini glass Green olive in a cocktail pick
Gin Fizz	30 ml. Lemon juice 30 ml. Sugar syrup 45 ml. Gin Soda water Shake first tree ingredients with ice and strain into highball glass with 5 no. of ice cubes. Fill with soda water and stir.	Highball glass No garnish Cocktail stirrer and straw
Grasshopper	15 ml. Crème de menthe (green) 30 ml. Crème de cacao (white) 30 ml. Thick cream Shake all ingredients with ice and strain into a Martini glass	Martini glass No garnish Cocktail stirrer and straw
Kir Royal	5 ml. Crème de cassis Champagne Pour Cassis into flute glass. Top with Champagne. Drop on cherry garnish	Champagne Flute Red Cherry garnish
Long Island Iced Tea	15 ml. Vodka 15 ml. Gin 15 ml. Bacardi rum 15 ml. Tequila 45 ml. Lemon juice Coca cola Combine ingredients and pour over ice into a highball glass. Add cola for color.	Highball glass Lemon slice Cocktail stirrer and straw
Margarita	30 ml. Tequila 15 ml. Triple sec 30 ml. Fresh lemon juice 5 ml. Syrup Shake all ingredients and pour into salted rim Margarita Coupette	Margarita Coupettte- lemon wheel
Margarita (frozen and / or flavored	30 ml. Tequila 15 ml. Triple sec 30 ml. Fresh lemon juice 5 ml. Syrup 75 grams fresh fruit Blend all ingredients and pour into unsalted rim Margarita Coupette	Margarita coupette- fruit slice of same flavor
Mimosa	75 ml. Chilled sparkling wine 75 ml. Chilled orange juice Pour orange juice into champagne flute, followed by sparkling wine and stir.	Champagne flute No garnish
Pina Colada	45 ml. Bacardi rum 30 ml. Coconut milk 60 ml. Pineapple juice Place ingredients in a blender with two cups of crushed ice and blend. Stain into a highball glass	Highball glass Garnish with cherry and pineapple slice Cocktail stirred and staw
Planter’s Punch	30 ml. Lime juice 30 ml. Sugar syrup 60 ml. Soda water 2 dashes bitters 45 ml. Bacardi rum 1 dash grenadine Mix first three ingredients in a highball glass, add ice cubes and stir until glass is frosted. Add bitters and rum. Stir and top with Grenadine.	Highball glass Garnish with cherry and pineapple slice Cocktail stirrer and straw
Screw Driver	30 ml. Vodka Orange juice Fill highball glass with ice. Pour in vodka, fill with orange juice.	Rocks glass Slide of orange & cherry Stirred and straw
Singapore Sling	30 ml. Lemon juice 30 ml. Sugar syrup 45 ml. Gin 15 ml. Cherry brandy Soda water Shake lemon juice, sugar and gin with ice and strain into a highball glass. Add ice cubes and fill with soda water. Float cherry brandy on top.	Highball glass Garnish with cherry Cocktail stirrer and straw
Snowball	45 ml. Advocaat 10 ml. Lemon juice Sprite Build Advocaat and lemon juice over ice in a highball glass. Top with sprite and stir. Drop in a cherry.	Highball glass Garnish with cherry Cocktail stirrer and straw
Whiskey Sour	45 ml. Canadian whisky 30 ml. Lemon juice Dash syrup. Shake all ingredients and pour into champagne flute	Champagne flute Lemon slice

8. GENERIC MOCKTAILS LIST

Tropical fruit punch	90 ml. Pineapple juice 60 ml. Orange juice 60 ml. Lemonade 30 ml. Lime juice 30 ml. Grenadine Blend all ingredients and pour over ice in a Hurricane glass and stir. Dash grenadine over top and allow to flow.	Hurricane glass Garnish with a slice of pineapple and orange Cocktail stirrer and straw
Orange Aid	120 ml. Orange juice 15 ml. Sugar syrup Soda water Fill a highball glass with ice. Add orange juice and sugar syrup, stir will. Fill with soda water	Highball glass Garnish with a slice of orange Cocktail stirrer and straw
Lemonade Fizz	30 ml. Lemon juice 30 ml. Sugar syrup Soda water Combine lemon juice and sugar in a Highball glass. Fill glass with ice cubes and fill with soda water.	Highball glass Garnish with a slice of lemon Cocktail stirrer and straw
Virgin Mary	120 ml. Tomato juice 15 ml. Lemon juice 3 drops Tabasco sauce 3 drops Worcestershire sauce Pinch fine salt Pinch of ground pepper Combine Tomato juice, lemon juice and seasoning (to taste) in a well chilled shaker. Shake and pour into a highball glass.	Highball glass Garnish with a lime / lemon Wedge and a celery stalk Cocktail stirrer and straw.
Virgin Pina Colada	75 ml. Pineapple juice 30 ml. Cream of coconut 30 ml. Orange juice 1 tbsp. Whipped cream Combine pineapple juice, cream of coconut, orange juice and whipped cream with 6 cubes of ice in a blender. Blend until smooth and pour into a Highball glass.	Highball glass Garnish with a cherry and an orange slice Cocktail stirrer and straw
Cinderella	60 ml. Lemon juice 60 ml. Orange juice 60 ml. Pineapple juice Shake all ingredients with ice and pour into glass together with ice	Poco Grande Orange slice and cherry
Libra	60 ml. Lemon juice 60 ml. Orange juice 60 ml. Pineapple juice 15 ml. Grenadine	Poco grande Orange slice and cherry
Shirley Temple	30 ml. Grenadine Pour sprite into glass with ice, add grenadine. Do not mix.	Collins glass Cherry
Lynx	60 ml. Lemon juice 60 ml. Orange juice 60 ml. Pineapple juice Shake all ingredients with ice and pour into glass together with ice.	Collins glass Pineapple slice and cherry
Roy Rogers	30 ml. Grenadine syrup Coke Pour coke into glass with ice, add grenadine. Do not mix	Collins glass Cherry
Virgin Chi Chin	30 ml. Cream of coconut 60 ml. Pineapple juice Combine ingredients with 6 cubes of ice in a blender. Blend until smooth and pour into a Highball glass.	Highball glass Garnish with a cherry and an orange slice Cocktail stirrer and straw

9. SPECIALTY COFFEE LIST

*Irish coffee	30 ml. Jameson whisky 10g sugar syrup 2 Espresso 20g whipped cream Put liquor in Irish coffee glass. Add sugar syrup. Fill with espresso. Float whipped cream on top.	Irish coffee glass
*Calypso coffee	30 ml. Light rum 10g sugar syrup 2 Espresso 20g whipped cream Kahlua Put liquor in Irish coffee glass. Add sugar syrup. Fill with espresso. Float whipped cream on top. Add a dash of kahlua on top.	Irish coffee glass
*Jamaican Coffee	15 ml. Myer’s rum 15 ml. Kahlua 10g sugar syrup 2 Espresso 20g whipped cream Put liquor in Irish glass. Add sugar syrup. Fill with espresso. Float whipped cream on top.	Irish coffee glass
*Coffee Royale	30 ml. House Brandy 10g sugar syrup 2 Espresso 20g whipped cream Put liquor in Irish coffee glass. Add sugar syrup. Fill with espresso. Float whipped cream on top.	Irish coffee glass

 10. Wine

A. Red Wine

 Nebbiolo

(Neb-bee-OH-loh)

The King of Piedmont
Nebbiolo is the key grape in the wines of Barolo and Barbaresco. It is not the most planted variety, but it does make the most distinctive wines. Native to Piedmont, Nebbiolo is a bit of a soil snob - it’s finicky about where it grows and has long been the honored red grape of Northern Italy due to its lack of success elsewhere Red Wines

There are about 40 important red grape varietals grown in the world today. The major ones are listed below. Generally speaking, as you go down the list the grapes will go from light to full-bodied in texture; low to high in tannin level; lighter to deeper in color (which generally corresponds to perceived acidity); younger to older in age ability. In truth the redness of a wine depends on contact with the skin of the grapes: separate the grape from its skin soon enough after picking and you can make a very white red. For example, most wines made in Champagne are white wines made with a significant proportion of red grapes.

European wines will usually be identified by their appellation; elsewhere wines will be identified by varietal.

Grapes	Where they grow best
Gamay	Beaujolais, France
Pinot Noir	Burgundy, France; California; Oregon; Champagne, France
Tempranillo	Rioja, Spain
Sangiovese	Tuscany, Italy
Merlot	Bordeaux, France California; Washington State
Zinfandel	California
Cabernet Sauvignon	Bordeaux, France California; Chile
Nebbiolo	Piedmont, Italy
Syrah/Shiraz	Rhone, France; Australia

Cabernet Sauvignon
(cab-uhr-NAY sow-veeh-yawn)

King of Red
Many refer to Cabernet Sauvignon as the king of red grapes. Perhaps that title is due to its ability to grow worldwide in a number of climates, or to the fact that it produces wine with such character yet such diversity. Either way, this grape is responsible, as a whole or a partner, for some of the greatest wines in the world. In Bordeaux Cabernet Sauvignon is the principle grape of the Medoc. It plays a supporting role in the blends of the right bank in regions such as St-Emillion and Pomerol. Most of the classic and cult wines of Napa Valley are made with Cabernet Sauvignon.
Notable Facts
Cabernet Sauvignon grapes are small berries with thick skin, giving it a high solid to juice ratio, creating a wine high in color, tannin and extract. Typical Cabernet Sauvignon descriptors are cassis, cedar and bell pepper. Because the grape adapts to so many different soils and climates, and can flourish with different types of winemaking, its characteristics are different depending on its origin. In Bordeaux you’ll find more of the earthy, tannic side of Cabernet. It’s almost always blended in Bordeaux, using other grapes to soften tannins and add complexity. While in California, you’ll frequently get more ripe fruit flavors upfront. Grapes are picked when higher in fruit and lower in acid, often giving a more approachable wine. The heat of Australia creates Cabernet Sauvignon with very ripe fruit flavors. There, it’s often blended with Shiraz to bring out the best of both grapes.

Merlot
(mehr-LOW)

No second fiddle
Poor Merlot, Miles gave it quite a reputation in Sideways. Luckily, Merlot did not take it personally and continues to rule the right bank of Bordeaux and produce quality, well-made wines elsewhere in the world. The grape’s unfortunate reputation came from a few wineries who over-planted the variety and made inexpensive, watered-down Merlot. But the principle grape of top chateaux in St-Émilion and Pomerol (think Petrus) maintains its noble variety standing.
Notable Facts
Merlot is important as a single varietal and as a blending agent. It’s known for adding softness to the austere Cabernet Sauvignon in Bordeaux blends in France, California and elsewhere. Chateau Petrus, perhaps one of the most expensive and sought-after wines of the world, is almost 100% Merlot. The grape exudes soft fruit flavors of plum and blackberry, but it’s versatile - the style can change depending on the climate and soil. Merlot from mountain areas are usually more Cabernet like, with stronger structure and tannins, while Merlot from flatter areas of clay based soil are opulent, velvelty wines ready to drink earlier on.
Summing it up
Successful Sites:
Bordeaux, California, Washington State, Chile, South Africa
Common Descriptors:
plum, cherry, blackberry, spice, raspberry

Cabernet Franc
(cab-uhr-NAY frahnk)

Right Place, Right time
You won’t often find this grape bottled as a single variety as it can lean towards earthy, vegetal tendencies (think green pepper & olives). Its typical place is in a blend with Cabernet Sauvignon, Merlot or both. Cabernet Franc’s home is the right bank of Bordeaux. It is an integral part in the blends of St-Émilion and Pomerol, adding structure and backbone to the softer Merlot. Yet some feel its potential has been overlooked. If Cabernet Franc has the right soils and it’s harvested at the right time- it can produce a delicious wine all by itself.

Notable Facts
Luckily, certain areas are creating wines that let this grape shine on it’s own. Cheval Blanc, one of the top Bordeaux wines in St-Émilion, often consists of 70% or more of the Cabernet Franc variety. Loire Valley red wines made with Cabernet Franc are called "Chinon" and "Bourguil" - they are deliciously balanced and subtle examples of Cabernet Franc at its best, showing smooth tannins and good fruit with herbaceous undertones. Long Island has also had some success with this grape.
Summing it up
Successful sites:
Bordeaux, California (mostly for blends), Loire Valley, Long Island
Common descriptors:
bell pepper, violet, raspberry, cherry, cedar

Malbec
(MAHL-beck)

Angel of Argentina
Originally a common grape in Bordeaux, Malbec has lost popularity as one of the "fab-five" in the blends there. Fortunately, it’s found other places to flourish. Malbec has increased its status in the French region of Cahors, a bit southeast of Bordeaux, where it creates distinctive wines that now require 70% of the variety. The grape’s made an even more prosperous home in the bourgeoning wine region of Argentina. In fact, Argentinians have adopted Malbec as their national grape!
Notable Facts
Malbec is used in small amounts in Bordeaux blends to add color and tannin. In Cahors, where it is also known as “cot” and makes wines there that are full bodied and able to mature – these wines are dark and sometimes gamey, but delicious – they like to call it the “black wine of Cahors.” In Argentina, Malbec has hit its stride – the grape produces spicy wines reminiscent of blackberries and chocolate, with a texture often described as velvety.
Summing it up
Successful sites:
Argentina, Cahors, Bordeaux, some California
Common Descriptors:
blackberry, plum, tobacco, spice, dark, full-bodied, inky

Bordeaux Blends
The Fab Five
With so much history under its belt, it’s no wonder that Bordeaux has figured out the recipe to produce amazing wines. Centuries of making (and drinking) wine has led them to the blend that has become synonomous with Bordeaux. Winemakers in the New World replicated this formula and have created successful blends in their respective areas - you may see Bordeaux blends from the US labeled Meritage (rhymes with heritage).

Notable Facts
Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. These five red grapes are the components of a Bordeaux Blend. Cabernet Sauvignon and/or Merlot are usually the predominant variety, while Cabernet Franc, Malbec and Petit Verdot are the supporting cast. These three grapes help to add color, structure or body in varying amounts. A Bordeaux Blend typically uses at least three of the five grapes to be labeled as such. The beauty of the blend? Each year the percentage of each grape in the blend will vary and the winemaker can include more of the variety that excelled in that particular vintage.
Summing it up
Successful Sites:
Bordeaux, California, Australia, Washington

Syrah/Shiraz
(seh-RAH/shee-RAHZ)

It’s a Smokin’ Grape
Syrah and Shiraz - same grape, different name. The Aussies like to call it Shiraz, perhaps because it has made itself the most popular grape there. It’s a popular and adept variety, growing in multiple regions and creating many different styles of wine. The home base of Syrah is the Northern Rhone, where it creates the exclusive wines of Hermitage and Cote Rotie. On the less pricy side, the Rhone makes Syrah-based wines in Crozes-Hermitage, Cornas and St.Joseph. Washington State, Southern and Central California, South Africa and South America are also making wines from Syrah that have substance and style.
Notable Facts
Like many world-popular grapes, Syrah can differ in style depending on the climate, region and winemaking techniques. Typical aromas and flavors from most Syrah-based wines include pepper, blackberry and leather or smoke. Australia Shiraz and Central or Southern California Syrah tend to be more dense in fruit flavors, some even jammy - warmer climates lead to riper fruit flavors. Northern Rhone style typically shows more pepper and leather notes. Washington State, South Africa and South America differ in style but usually show the range of Syrah flavors.
Summing it up
Successful Sites:
Rhone, Australia, California, Washington State, South Africa
Common Descriptors:
pepper, jam, meat, smoke

Grenache
(greh-NAASH)

Sun-Worshiper
This sun-worshiping grape gets ripe and loves hot, dry weather. Popular in Spain (called Garnacha), Australia and the southern Rhone region of France, Grenache is the primary grape in regions such as Chateauneuf-du-Pape, Tavel, and Priorat. It’s often tamed by less fleshy, more structured grapes like Syrah, Mourvedre or Tempranillo - Grenache is the "G" in GSM blends of Australia. Also, because of its thin skins and high ripeness level, Grenache is ideal for producing delicious yet dry rose wines.
Notable Facts
High sugars give this grape character and ensure a full-bodied wine, but lower levels of acid and tannin enhance its candidacy as a blender. Intensive pruning on older vines give Grenache enough structure to maintain its balance as a sole varietal, which is popular, and successful, in California, Australia and sometimes Spain, but many vintners rely on blending to keep this alcohol-happy grape in check. Typical flavors of Grenache are spice, blackberries, earthiness and some pepper, depending on where it’s grown.
Summing it up
Successful Sites:
Southern Rhone, Southwest Spain, Australia, California
Common Descriptors:
jammy, alcoholic, spice, black currant, black fruits, pepper, earth, fleshy

Mourvèdre
(more-VEH-druh)
More Please
A native of Spain, where it’s called Monestrell, Mourvèdre is best known for its blending role in the Southern Rhone. Strong and rustic, Mourvèdre is the cowboy style blender in the Rhone mix. It’s also the "M" of GSM (or SGM) blends in Australia, and it’s used as the primary grape in wines from Jumilla and other Southeast areas of Spain.

Notable Facts
The desirable aspects of Mourvèdre as a blending grape are its good color (from thick skins), high acid and high tannins. These attributes offset the lighter color, lower acid and lower tannins of its Rhone (and sometimes Spanish) partner, Grenache. The grape likes warmer climates, but has tight bunches so enjoys the cool winds commonly found in areas where it grows best. Spicy and gamey are typical terms related to Mourvèdre. It’s rarely bottled as a single variety, but some parts of Spain and California have been successful cultivating the grape for its own wines - the results are delicious.
Summing it up
Successful Sites:
Southern Rhone, Spain, Australia, California
Common Descriptors:
Meaty, rustic, blackberry, leather, herbs, spice

Rhone Blends

The Rhone region of France has a delightful selection of red varieties. There are 22 grapes allowed in the Rhone AOC, about half of them red. Most of these varieties are used as secondary blending partners, often comprising less than 10% of the blend. The primary red players of Rhone blends are Syrah, Grenache and Mourvèdre. Most wines from the Southern Rhone use Grenache as their primary grape, while Rhone blends in California and Australia like to change up the order, occasionally using a high percentage of Syrah or sometimes Mourvèdre. Typical wines termed "rhone blends" will have two or more of the three primary grapes, and from time to time, small percentages of the secondary varieties.

Notable Facts
Rhone Blends are a wonderful combination of rustic and ripe - showing their flavors and delicious character upon release, although some Rhone wines, particularly those with a good amount of Syrah, are able to age for a few years. Australia’s Rhone blends are often called "GSM" or "SGM" - using the initials of the grapes used, the most predominant variety being the first initial. You’ll find delicious Rhone blends in California as well - the Central Coast and Santa Barbara regions have a similar climate to the Rhone, and its varietals flourish there. South Africa has also had success blending up these grapes. Blends from all regions are good with juicy, gamey meats and food with common Southern France spices, like rosemary or herbs de Provence.
Summing it up
Successful Sites:
Rhone, California, Australia, South Africa
Common Descriptors:
Gamey, jammy, blackberry, pepper, leather

Pinot Noir
(PEE-noh nwahr)

Just as Merlot was pooh-poohed by Miles in Sideways, Pinot Noir was worshiped in its glorious difficulty. Pinot Noir is a finicky grape. It only grows in the right climate, with the right soils and the right care. Perhaps because it is so difficult is why it is so loved. Pinot Noir’s home and the classic wines from the grape hail from Burgundy. Pinot is the only grape allowed for AOC wines of the region. Pinot Noir mutates easily and so there are many different clones floating around in each wine region.
Notable Facts
Other than Burgundy, Pinot has been successful in areas like Oregon, California and lately, New Zealand - the Central Otago region to be exact. Pinot Noir from France gives flavors and aromas of red fruit, summer pudding and baking spices. As the wine matures - and great burgundies are able to do so for years - the flavors become more like the earth the wine comes from- mushroom, truffles, and the wine gains tremendous complexity. Pinot Noir from the new world like Oregon and California typically exude stronger fruit intensity, some wines able to reach a high level of complexity, structure and age. Others are wonderful for drinking now with a myriad of foods. Many may wax poetic about this grape, the reason being that Pinot Noir produces an amazing contradiction of wine - something so delicate and subtle, yet powerful and mesmerizing.

Zinfandel
(ZIN-fahn-dell)

American Grape
Some call Zinfandel the American - or Californian - grape. Although it’s not from America (Croatia has been named its origin), it does seem quite at home in the vineyards of California. During Prohibition, Zinfandel was the favored grape of home winemakers for communion wine. It grows in well in the warm, sunny regions of California and can gain excessive sugar levels, creating wines high in alcohol. Most winemakers are able to tame or balance the high alcohol with the big fruit flavors and smooth tannins also typical of Zinfandel. The sugar levels of the grape contributed to the production and popularity of White Zinfandel as well.
Notable Facts
While Zinfandel is grown many places in the country, its most popular and successful region is California. Appellations producing delicious Zinfandel wines include Sonoma, specifically Dry Creek Valley, and Napa. Zinfandel stands out with its very berry intensity, packed with jammy flavors of blueberries and blackberries. It’s not short on tannins either, although the fruit and alcohol usually balances them out quite well.
Summing it up
Successful Sites: California
Common Descriptors: jammy, blackberry

Petite Sirah
(peh-TEET seer-AH)

Not So Small
There is nothing petite about this grape. Petite Sirah, a child of Syrah and Peloursin, is also known as Durif. Being the father, Syrah imparted some of its flavors and characteristics on its offspring, but the two grapes are decisively different. Petite Sirah is mostly found in California, where it is used as a blending partner, and more recently, a single varietal.
Notable Facts
A common descriptor for Petite Sirah is inky. And so it is - the dark skinned grape creates wines that are tannic and sturdy, and of course, stain-your-teeth purple. The grape helps to add structure and backbone to wines made in not-so-perfect vintages. As a sole variety, the wines typically show off some peppery flavors with fruit flavors reminiscent of plums and prunes with notes of cherries and blackberries. The grape is becoming more popular in California for single varietal production and making some delicious wines.
Summing it up
Successful Sites:
California, South Africa
Common Descriptors:
Inky, peppery, prunes, black fruit, leather

Tempranillo
(temp-ruh-NEE-oh)

Grape that Reigns in Spain
Most often associated with Spain, Tempranillo is the backbone of wines made in the well-known Spanish regions Rioja and Ribera del Duero. On the scale of light to heavy, Tempranillo leans on the light side. It tends to be higher in acid and lower in alcohol - common for Old World wines, and perfect for matching to food.

Notable Facts
Some compare Tempranillo to Pinot Noir in its delicate and elegant flavors. Red fruits like strawberries can predominate - but with a rustic edge. Some Tempranillo wines will spend a few years in barrel and bottle before reaching the consumer. The winemakers in Spain love American oak, and often let Tempranillo-based wines marinate in it - add that to a few years of age and the fruit is joined by a subtle, leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.
Summing it up
Successful Sites:
Spain; Rioja and Ribera del Duero
Common Descriptors:
red fruit, cherry, plum, tobacco, leather, herb

.

Notable Facts
Tar and roses are the descriptors most often used for Nebbiolo wines. An odd combination perhaps, but accurate. Wines from Nebbiolo can be overly tannic and acidic when young, but as velvety as rose petals when mature. It’s a grape with the toughness of tar and earth, yet with a soft, floral character keeping it balanced. Some winemakers are able to create approachable-while-young wines from Nebbiolo, like Nebbiolo d’Alba. These affordable representations of Nebbiolo can be quite delicious and give the drinker a preview of the intricacies and complexity that a mature Barolo/Barbaresco can provide.
Summing it up
Successful Sites:
Piedmont and other Northern Italy
Common descriptors:
Tar, roses, violets, blackberry, wild cherry, truffles

Dolcetto
(dole-CHEH-toh)

Piedmont’s "other" grape
Thoughts of Piedmont usually bring images of big tannic Barolos and Barbarescos, but an oft-forgotten everyday variety of the region is Dolcetto. Roughly translated, Dolcetto means "little sweet one." While not exactly "sweet," the wines made from Dolcetto are definitely light and fruity.

Notable Facts
Dolcetto is an early-ripening grape, grown in the Northwest area of Piedmont. It produces wines that are soft and fruity and ready-to-drink when released. The Italians like this wine for everyday drinking because of its soft tannins, ripe fruit, and ability to match with a variety of foods. No cellaring required here and prices are usually quite affordable.
Summing it up
Successful Sites: Piedmont, Other Italy
Common Descriptors: fruity, jammy, cherry, light, soft

Nero d’Avolo
(NEH-roe Dah-VOE-lah)

Sicilian Style
Sicily, the warm island off the coast of Italy, has found its grape hero. Nero d’Avola has long been the indigenous grape variety of the area, but was originally relegated as a blending agent to add color and body to other wines of the region. In the past few decades, Nero d’Avola has come into its own, bringing Sicily well-deserved winemaking recognition.

Notable Facts
Also known as Calabrese, Nero d’Avola has become the most popular grape grown in Sicily, making wines from 100% of the variety rather than blended. Its wines are dark in color, big in fruit flavors, well-suited for oak and able to age for quite a few years, although most are good drinking upon release too.
Summing it up
Successful Sites: Sicily
Common Descriptors: cherry, plum, raspberry, spice, smoke

Primitivo
(pree-meh-TEE-voh)

Kin of Zin
Recent "DNA" testing has shown Primitivo to possess the exact same genetic make up as the popular California grape, Zinfandel. Oddly enough, both varieties origins are tracked back to Croatia. And while the grapes may be identical in theory, the wines they produce have distinct differences.

Notable Facts
Primitivo’s home province is Apuglia (sometimes called Puglia), located in the "heel" of Italy’s boot. Wines made from Primitivo have notes of plum and spice, like Zinfandel, but because of different growing soils and climate, the fruit character is less jammy, the structure more akin to old world wines, with rustic notes of earth and spice, as well as tamed fruit flavors.
Summing it up
Successful Sites: Italy

Common Descriptors: jammy, brambly, chocolate, rustic

Barbera
(bar-BARE-uh)

Versatility of Italy
Another grape of the Piedmont, Barbara is one of those varieties of the old world that occasionally appears on the label - Barbara d’Alba, Barbara d’Asti for example. Native to Piedmont, Barbara is a hardy grape that shows best in the chalky soils of the area. Sometimes a blending grape of the country as well, there are wines that do not specify their inclusion of Barbara, only those that are using 100% of the varietal call it such. Barbera has also found a blending role in California and other US wine regions.
Notable Facts
Barbara is a versatile grape, once frequently used for blending because it could throw structure into a lighter wine and yet give softness to one that was overly tannic. It is now lauded as a sole variety for the same versatility. Pure Barbara wines from the Piedmont are rustic, as many Italian wines can be, but demonstrate good, round fruit flavors that are easy drinking right when they are released. Occasionally benefited by oak, Barbara from a strong vintage and good winemaker could gain character with a few years of ageing, however most Barbara-based wines are ready upon release to show their bright fruit flavors, smooth tannins and structured acidity. If Dolcetto is the Italian’s favorite wine for lunch, Barbera is the favorite for dinner.
Summing it up
Successful Sites: Northern Italy, Other Italy, Some California
Common Descriptors: juicy, cherry, blackberry, chocolate

Italian Red

Shmorgasbord of Grapes
Italy has over 2,000 indigenous varieties, 20 wine regions, and almost 1 million wineries. The reds of Italy are plentiful. Beyond Barolo and Chianti lie a host of delicious and affordable red wines. The majority of Italian red wine is not imported, but consumed throughout the country by the Italians themselves. For Italy, wine is food, and drinking wine without food or eating food without wine is an anomaly.
Notable Facts
A few exported Italian reds of note: Lambrusco, from Emiglia-Romana, a light red, slightly fizzy, and best served cold. These wines are unique and lovely. Amarone, a wine made in the Veneto region from the Valpolicella grape, produces a dense, raisin-like red wine, produced from very ripe, dried out grapes. The Valpolicella grape also makes lighter red wines from the region of the same name - Valpolicella. Down in Abruzzi, the red wine of note is the Montalpulciano d’Abruzzo. Here, the grape is Montapulciano, not to be confused with Vino Nobile di Montalpulciano of Italy - that’s made with a Sangiovese clone in Tuscany. Montapulciano d’Abruzzo can be somewhat rustic, but it’s a great value for the round, red, fleshy fruit it gives in the mouth. Easy drinking and none too tannic or acidic.
Summing it up
Other Reds: Lambrusco, from Emiglia-Romana, Amarone, from Veneto, Valpolicella from Valpolicella (in Veneto), Montalpulciano d’Abruzzo from Abruzzi.

Sangiovese
(SAHN-gee-oh-VAY-zee)

Blood of Jove (literally translated)
The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had a troublesome past. Chianti may give thoughts of cheap read wine from a straw casked bottle, only drunk for the decorative candle holder it becomes. But no more. Sangiovese and Chianti have made a comeback and the wines produced with the grape are delicious in texture and flavor, and of course, perfect for food pairing.
Notable Facts
The grape mutates easily, and therefore has many clones. The most notable being Brunello, of Brunello di Montalcino fame. Sangiovese is a slow growing, late ripening grape. It has high acidity and a thin skin, which makes it difficult to master. If not cared for correctly, the grape will produce a wine overly acidic with unripe fruit flavors. When pruned correctly and picked at the right time, Sangiovese produces wines with delicious structure and fruit - and a mean backbone of acidity. This acidity makes it perfect to drink with any tomato-based dish, as well as many others.
Summing it up
Successful Sites: Tuscany
Common Descriptors: tart cherry, red raspberries, olives, plum, spice

Carmenère
(car-men-YEHR)

Chilean Jewel
Carmenère is yet another grape that was eventually exiled from the Bordeaux blend. In the late 1800’s, Carmenère was brought over to Chile from France, and it never turned back. For a while, Chilean growers thought this grape was Merlot and labeled their wines as such. But in the early nineties, thanks to DNA testing, vineyards were revisited and the grapes correctly labeled, and Carmenère was discovered to be the backbone of many Chilean wines.

Notable Facts
You can still find plantings of Carmenère in France, as well as a few other wine growing regions, but you’ll find most bottlings of this variety in Chile. With Carmenère, Chileans are producing wines with good, plumy fruit, like Merlot, and firm structure, similar to Cabernet Sauvignon. The grape kicks in a heady dose of pepper and spice, which helps distinguish it from other varietals in Chile.
Summing it up
Successful Sites: Chile
Common Descriptors: plum, spice, black fruit, rustic

Pinotage
(Pee-noh-TAHJ)

South Africa Creation
Pinotage is all South Africa. A crossing between Pinot Noir and Cinsaut in the early 1900’s created this national variety and the South Africans worked for decades to tame the grape. Luckily, winemakers discovered how to turn this grape into high-quality wine and their results are delicious.

Notable Facts
Pinotage is a hardy, rustic grape, with gamey and smoky mixing with wild berry flavors. The styles of wine can differ, depending on the winemaker’s choices of fermentation temperature and oak. Almost always a deep, dark color, it can be an easy-drinking wine with upfront wild berry flavors, or it can lean towards smoky, musty undertones with firmer tannins. Both styles are quite good - particularly paired with some tasty barbeque. Get to know the producer to find out which style you prefer.
Summing it up
Successful Sites: South Africa
Common Descriptors:
smoky, wild berry, gamey

Other Red

Wine Red wines are certainly not limited to Cabernet and Pinot Noir - or even Nebbiolo and Grenache. There are multitudes of grape varieties throughout the world, however, in a Darwinian sense, survival of the fittest only brings us wines made from grapes that can adapt to changing climates and winemaking techniques.
Notable Facts
Some of the other red varieties making good wines include: Carignan, a Spanish grape found in Spain and in many of the blends in the Rhone and Languedoc-Rousillon area of France. It’s a good grape for making roses of the area. Cinsault is another blending grape of the Southern Rhone. One of the 13 grapes allowed in Chateauneuf du Pape wines, it’s one of the main four red grapes used for blending, along with Grenache, Syrah & Mourvedre. Gamay is possibly the lightest red grape and almost solely used to make the fruity, light reds of Beaujolais. Petit Verdot is one of the Bordeaux fab-five, used in small percentages for Bordeaux blends. Pinot Meunier is a red grape used along with Chardonnay and Pinot Noir in the making of Champagne and other sparkling wines.

2. White Wines

There are 50 major white grapes grown in the world today, 24 in California alone. The three most important grapes are listed here, ranked by texture from lightest to most full-bodied.

European wines will usually be identified by their appellation; elsewhere wines will be identified by varietal.

Grapes	Where they grow best
Riesling	Germany; Alsace, France; New York State
Sauvignon Blanc	Loire Valley, France; Bordeaux, France; New Zealand; California (Fumé Blanc)
Chardonnay	Burgundy, France; California; Australia; Champagne, France

Other significant white wine grapes, listed alphabetically:

Grapes	Where they grow best
Albariño	Spain
Chenin Blanc	Loire Valley, France; California;
Gewürztraminer	Alsace, France
Pinot Grigio /Pinot Gris	Italy Alsace, France
Sémillon	Bordeaux (Sauternes), France; Australia
Viognier	Rhone, France; California

Chardonnay
(shar-dawn-AY)

White Wine’s Queen Bee
Like Cabernet Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different soils and different climates. While frequently paired with California, its native home lies in the vineyards of Burgundy, France. The only white grape of the region, Chardonnay is at its best from rolling slopes in Bourgogne. Other popular Chardonnay sites include California (just about everywhere), Oregon, Washington, Other US, Australia, South Africa, South America and New Zealand.
Notable facts
Chardonnay varies greatly with climate, soil and winemaking - but it adapts just about anywhere, which is what makes it so popular. Cooler climates like New Zealand and Chablis lead to crisp, acid-prone wines, while warmer climates like Southern California and Australia foster riper grapes and create heavier wines leaning towards tropical fruit flavors. So specific are the soils of Burgundy, the wines of the region show subtle notes of mineral and chalk that belie their origin. Chardonnay adapts itself to oak very well, as one may taste in many of the wines.

Pinot Gris/Grigio
(PEE-noh gree/GREE-jee-oh)

While Pinot Grigio is in fact the same grape as Pinot Gris (just the Italian take on it), the differences of wine they create can be immense. Pinot Gris’ most popular and successful region is Alsace, France, an area of the country that actually puts the name of the grape on the label. Pinot Grigio is the Italian version of the grape, known for its light, crisp acidity. But wines from other regions that term their wine Pinot Gris instead of Grigio typically have a different flavor profile.
Notable Facts
Pinot Gris from Alsace creates rich, stone fruit-laden wines. They are perfumed and aromatic, but mild and dry. It has round body and medium acidity. Take the grape a bit south to Italy, and it creates a very crisp, high-acid, citrus noted wine. Both are flavorful, but Pinot Gris typically provides more body and rounder fruits while Pinot Grigio gives lighter-bodied, citrus fruits. Oregon and California are also growing the grape, Oregon having success with a more Alsacian style and California producing both. Winemakers often call the wine by the style they wish to replicate - for Italian style, look for Pinot Grigio, for the Alsacian style, look for Pinot Gris.
Summing it up
Successful Sites: Alsace, Italy, Oregon, California
Common Descriptors: peach, pear, floral, citrus

Sauvignon Blanc
(so-veen-YAWN blahnk)

One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety that does well in both the old and new world. From the Loire Valley of France to Marlborough in New Zealand, Sauvignon Blanc has found many regions that bring out its unique and delicious flavors.
Notable Facts
Sauvignon Blanc’s home is the Loire Valley of France, where it produces the crisp, grassy mineral-tinged wines of Sancerre and Pouilly Fume (not to be mistaken with Pouilly Fuisse in Burgundy - that would be Chardonnay). In the 1970’s, New Zealand planted its first cuttings of Sauvignon Blanc, which in turn brought the country to the forefront of the wine world. In New Zealand, the variety exudes its typical crisp acidity, as well as pungent passion fruit and grapefruit aromas and flavors. In California, Sauvignon Blanc is produced both in stainless steel (like New Zealand and France) and with a touch of oak. The wooded versions maintain the acidity of the grape but tone down the intense citrus flavors with subtle oak characteristics. Winemakers differ in their addition or choice of oak. The grape also produces delicious wines from Chile and Italy.
Summing it up
Successful Sites: Loire Valley, New Zealand, California, Chile, Italy
Common Descriptors: grass, lemon, grapefruit, passion fruit.

Semillon
(sem-eel-YHON)

Moldy-Goldie
An essential white grape of Bordeaux, Semillon is a golden-berried goddess, producing some of the longest-lasting white wines ever made. It’s the pride and joy of areas like Sauternes and Barsac for its ability to incur botrytis, or noble rot. The grape takes well to the fungus and in turn produces rich, golden, nectar-like wines that are truly decadent.

Notable Facts
The grape is a heavier grape, with low acids and an almost oily texture. It’s easy to grow and high-yielding, although in Bordeaux, the vines are older and produce less fruit so that the grapes on the vine have more flavor. Semillon can in fact produce a dry wine of high quality. The great dry white wines of Bordeaux are made with up to 100% Semillon, although Sauvignon Blanc is often a blending partner. Semillon has also found a happy home in the Hunter Valley region of Australia, where it is sometimes blended with Chardonnay.
Summing it up
Successful Sites:
Bordeaux, Australia, California

Common Descriptors:
Sweet Styles: honey, beeswax, vanilla, toast
Dry Styles: lemon, stone fruit, grass

Bordeaux Blends

There's white wine in Bordeaux, too! Typically made from Semillon, Sauvignon Blanc, and bits of Muscadelle, white Bordeaux can be a fully dry table wine or, as in Sauternes, perhaps the greatest dessert wine on the planet.

Pinot Blanc
(pee-no blahnk)

Pretty and Simple
A mutation of the Pinot family, Pinot Blanc was once commonly mistaken for Chardonnay - it looks quite similar on the vine. But true Pinot Blanc lacks most Chardonnay characteristics. The grape is most at home in Alsace, where it is used both in blends as well as a sole varietal. It’s also found in Italy where it’s called Pinot Bianco.

Notable Facts
Pinot Blanc wines often have fuller-bodied, it is not a grape known for its aromatics. The fragrance of a Pinot Blanc is typically neutral and subdued. The delicate aromas that are present are most often apples, pears, some minerality. It’s a refreshing wine with good acidity. It is the base variety for Cremant d’Alsace (the sparking wine of Alsace).
Summing it up
Successful Sites: Alsace, Italy, Oregon
Common Descriptors:
apple, pear, nut, minerals, light, dry, pleasant

Viognier
(vee-ohn-YAY)

Viognier is best known for producing the rich, aromatic white wines of the Northern Rhone. Once a pricey commodity of the area, its now much easier to find and drink. The perfumed grape creates wines of distinct aromas and flavors. Lower in acid and even lower yielding, Viognier kept to itself in Southern France until some traveling winemakers took hold of some plantings and dispersed them to New World areas like California and Australia.
Notable Facts
The Viognier grape attacks your nose with notes of peach, apricot and other tropical fruits. Aromatic to say the least, this varietal is tough to grow, due to the narrow window of time when the aromatics and acids are at their peak. The best wines made from Viognier have a good balance of aromatic fruits and acid. The intensity of the fruit may be detected by tastebuds as sweet, although most Viogniers are dry. Not the best partner for a light meal, the wines from this grape are nice on their own or with heavier sauces or rich shellfish.
Summing it up
Successful Sites: Northern Rhone, Australia, California
Common Descriptors: apricot, honeysuckle, peach

Rhone Blends

Rhone blends consist of two or more grapes from its namesake region. This includes Viognier, Rousanne, Marsanne and Grenache Blanc. Other white grapes may be included in miniscule amounts, but the above four are the principles. In the Rhone, Viognier is typically alone in the Northern Rhone and absent in the Southern Rhone, although, in the north, 10% of the variety can be blended into the predominant Syrah of Cote Rotie. Marsanne and Roussanne are two peas in pod - usually found together both in and outside of the Rhone region. Blends outside of the Rhone are mostly found in California and Australia and can include all of the four primary varieties together.
Notable Facts
The whites of the Rhone are usually rich in fruit flavors and aromatics. Three of the primary grapes, Viognier, Roussanne and Marsanne are intense on aromatics & texture. The fourth primary grape used in the blend is Grenache Blanc, a fairly neutral grape with crisp acid & high sugars. Blending Grenache Blanc with the above three varieties helps the wine stand up in acid levels and ads a crispness to the texture. Flavors of white Rhone blends include spice, nut, honeysuckle and green apple.
Summing it up
Successful Sites:
Rhone, California, Australia, South Africa
Common Descriptors:
honeysuckle, green apple, peach, nut, spice

Riesling
(REEZ-leeng)

The Riesling grape is happiest in a cooler climate, one that fosters its slow and steady ripening. Often assumed to be the producer of only sweet wines, Riesling is a fascinating grape of many faces. From bone dry to lusciously sweet, this variety is delicious at any sugar level with its intense aromas and steely acidity. Most popular in Germany and Alsace, the Riesling grape is grown on steep sun-facing slopes of these cooler climates. It can be made in dry or sweet styles – Germany’s qualification system for Rieslings is actually based on ripeness level and the grape is almost always bottled as a sole varietal in the country. In Alsace, Riesling can be blended and is most often made in a dry style.
Notable Facts
Riesling has an extremely high level of acidity. That acidity is matched by the intensity of the grape’s floral and fruit aromas. A number of descriptors are associated with Riesling due to its tendency to adopt the characteristics of where it is grown. Rieslings of the Mosel are distinctive because its flavors reflect the region’s slate soils, while its partner in Alsace displays less soil character and more peach and apricot nuances due to the warmer climate. For dry styles of Riesling, look to Alsace, Washington State, Australia and New Zealand. For the sweeter styles, look to Germany’s wines of the Spatelese and Auslese levels. If you can afford it, and want a true experience, look for the Berenauslese and Trokenberenauslese styles. Hedonistic.
Summing it up
Successful Sites:
Germany, Alsace, Austria, Australia, New Zealand, Washington State, California, New York State
Common Descriptors:
steely, peach, mineral, floral, petrol, orange blossom, citrus

Gewurztraminer
(Guh-WERTZ-trah-meen-ehr)

Spice is Nice
If you’ve ever smelled a lychee, you’ll probably recognize a wine made from Gewurztraminer. Gewurz, the german term for spice, adequately describes the aromas and flavors that permeate wines made from the grape. Mostly grown in Alsace and Germany’s Pfalz region, Gewurztraminer is not the easiest vine to tend. While it ripens quickly, it also needs some time on the vine to get all of its aromas and acids balanced - which, in turn makes it more suitable for cooler climates and consistent attention.
Notable Facts
Acidity is the maker or breaker of this grape. The distinct aromas and flavors give the wines depth and body, but without good acid they can be cloying and flat. Most Gewurtztraminers are dry, but so heady in aromas and texture, that they can seem sweet to one’s senses. You’ll also notice that the wines are deep and rich in color - the skins of the Gewurtztraminer are pinkish-red. Other than lychee, typical descriptors of Guwrutztraminer are roses and perfume. It’s blend of fruits and acid make it a perfect match for spicy food like Indian and Thai.
Summing it up
Successful Sites: Alsace, Germany
Common Descriptors: lychee nut, floral, perfume

Gruner Veltliner
(GREW-nuhr Felt-LEEN-ehr)

Lean towards Green
The name may be intimidating but the grape is nothing but. This variety is increasing in popularity as more people discover its delicious qualities. Most wines made from Gruner Veltliner are from Austria, where it’s the most planted grape variety. Gruner means green in German, not because the grape is green, but because its used to create fresh, fruity wines that are best drunk young.
Notable Facts
A wine made of Gruner Veltliner typically has a perfumed nose, with hints of peach and other citrus and, most notably, hints of white pepper - white pepper is usually what distinguishes Gruner Veltliner best. Wines from this grape are typically dry with high acidity. It’s generally light to medium bodied but can be made in a richer, full-bodied style. The wines of Gruner Veltliner are high in acid and extremely versatile with food. Some winemakers in Austria are making sweet wines with the grape as well.
Summing it up
Successful Sites: Austria
Common Descriptors: white pepper, tropical fruits, minerals, green beans

Italian White

The white wines of Italy have suffered from identity problems. This is changing, and Italian whites are taking their place among the world's best. Italians are growing international varieties like Chardonnay and Pinot Grigio, as well as indigenous varieties like Vernaccia, Arneis, and Traminer (closely related to Gewurztraminer). Generally Italian whites are light, crisp, and fully dry; but some winemakers are beginning to make fuller-bodied wines as well.

Chenin Blanc
(SHEHN-uhn Blahnk)

Model of Versatility
The best representation of the Chenin Blanc grape can be found in the Loire Valley of France - more specifically, the regions of Vouvray, Savinierres, Anjou and Samur. The versatility of the grape allows it to produce wines both dry and sweet, still and sparkling - and you can find all examples in the Loire. Its found in South Africa as well, where it’s called Steen and is typically made in the dry style. It used to be a popular grape in California, but it’s late-ripening and the warm weather promoted over-cropping and the wines were neutral and bland.
Notable Facts
Soils are often the defining factor of a Chenin style. In the Loire, the heavier, clay-based soils are best for fostering late ripening, sweet Chenin Blanc - the chalky, more limestone-based soils are responsible for many of the lighter, crisper styles of the grape. Sweet Chenin Blanc is sometimes affected by botrytis, the mold that creates the sweet wines of Sauternes. These wines are long lasting and like honey and nectar on the palate. The dry styles of Chenin Blanc is detected in the palate, for even a dry wine may have a tinge of sweetness when you stick your nose in it. Good Chenin Blancs are delightful wines, versatile with a wide range of food depending on their sweetness level.
Summing it up
Successful Sites: Loire Valley, South Africa, some California
Common Descriptors: honey, damp straw, green apple, floral, mineral

Muscat

Muscat is a fascinating variety of grape, probably the first to be positively identified by ancient Mediterranean's. The Greeks called it anathelicon moschaton, and Pliny the Elder uva apiana, ''grape of the bees.'' It has at least four principal sub varieties, and all of them are famously perfumed, redolent of musk, orange peel, and ripe table grapes. Muscat makes some of the best sweet wines, both light fizzy ones and heavy sugary ones, as well as fully dry table wines. It is grown all over the world, but some of the best come from Italy, France, Oregon, California and Australia.

Other White Wine

While there are a slew of other white varietals out there in the world, a few more worth knowing about...

Albarino
Mostly grown and drunk in the northwest part of Spain, Rias Biaxas (in Galacia), this grape is loved by almost all who try it. A great alternative to Sauvignon Blanc, Chardonnay and every other white grape, Albarino is aromatically intense, like Sauvignon Blanc, but with a creamy texture on the palate. The flavors and aromas of an Albarino range from peach to lime to vanilla to honeysuckle. The crisp finish on wines from this grape makes it perfect for just about any seafood.

Verdejo
Grown mainly in the Rueda district of Spain, Verdejo is also found in Australia. The grape is herbaceous and fairly aromatic. It’s also grown in Portugal where it’s called Verdelho.

Muller Thurgau
Once a too-often planted in Germany, Muller-Thurgau is known for making wines of so-so character. A crossing between Riesling and Sylvaner, this grape makes a lot of wine and most of it quaffable at best. Decent wines of Muller-Thurgau are aromatic with a tinge of sweetness.

Airen
The most-planted white grape in the world. Odd, because most have never heard of it, but this white grape covers the plains in Spain and with its acreage of vine, it wins the contest. Wines of the grape are pleasant and the grape is often used to make blending wines.

Muscadet
Grown mainly in the region of the same name (within the Loire), Muscadet produces very easy drinking, light-bodied wine with mineral notes and high acidity – often recommended to pair with oysters.

3. Pink Wines

Rose
(row-ZAY)

A Rose by Any Other Name
Technically, a rose is an "unfinished red wine," but the term seems so- secondary. Rose is a different sort of wine, with all the refreshing qualities of a white wine mixed with some characteristics of a red. It can be made from many different grape varietals and in many different regions, the most popular and successful being Southern France, Spain, California & Italy.
Notable Facts
Rose is a wine that goes through the red winemaking process, but is stopped before extracting too many red wine characteristics. Almost always made from red varietals, the grapes are pressed and the juice sits with the skins for fermentation - but just for a little while - enough time to get a bit of color and a bit of the skin characteristics. Then fermentation continues as a white wine, most often in stainless steel. Roses are typically ready to drink early - not so much to age. Some popular regions of Rose are Tavel (an AOC for ONLY rose wines in the Rhone area of France), other areas of Southern France, Spain, Italy and California. Almost all regions make rose, and many from different grape varieties (Grenache-based in Spain, France, Australia and South Africa; Sangiovese or Nebbiolo in Italy). Just like red and white wines, roses can be of different styles - sweet or dry, dark or light - the winemaker and grape variety (or varieties as roses are often blended) are key. Pink wines have delicious character and are perfect for food. For dryer styles of Rose, try those from Southern France and Spain, for the sweeter styles, look for White Zinfandel and some other California rose makers.
Summing it up
Successful Sites: Southern France, Spain, Italy, California
Common Descriptors: strawberry, raspberry

Bubbly

Throughout the world there are many bubbly wines made after the style of Champagne, but only those made in that region in the north of France, according to the painstaking Méthode Champenoise, can rightfully be called Champagne. All others should be labeled as Sparkling Wine, and if they follow the same method it is called the Classic Method or a vernacular equivalent (i.e. Méthode Traditionnelle). Very inexpensive bubblies are mass-produced in departures from this technique.

Champagne

French Champagne is without question the finest sparkling wine made in the world. Champagne is the name of the wine region located about 90 miles northeast of Paris.

Champagne can contain up to three different grapes: Chardonnay, and the red grapes Pinot Noir and Pinot Meunier. Vintage Champagnes are only produced in the very best years; they are always more expensive than nonvintage Champagnes, but they are not always better tasting. Most Champagnes are the supreme expression of the blender's art, assembled from numerous vintages, multiple grape types and various selected vineyards within the Champagne district, then carefully hand made and fermented in the bottle. By making these blends, the winemakers are able to create a consistent ''house'' style and, indeed, each Champagne producer has its own distinct style. In Champagne, the name and reputation of the producer tells you more about the wine than any other single factor.

Finally, there are several important terms you will encounter on a Champagne label that tell you much about the contents. From dry to sweet, Champagnes are labeled Brut Absolut, Brut, Extra-Dry, Sec, Demi-Sec and Doux. Blanc de Blanc bottlings are made entirely from Chardonnay grapes and tend to be lighter and more delicate in style. Blanc de Noirs are made from red grapes and tend to be fuller bodied and richer tasting; Rose Champagnes are dark pink in color and frequently intensely flavored.

Champagnes combine the complexities of fine grapes grown in some of the best vineyards in France with the intricate subtleties of yeast and sometimes even oak elements plus the experience of tongue-tickling delight from pinpoint bubbles and effervescence to create one of the most sensual taste experiences in the world!

Sparkling

Following the model of Champagne, sparkling wines are made throughout the world. The best of them use the same method, with a second fermentation occurring in the bottle. Good sparklers come from other parts of France, Italy, Spain, Australia and California. The wines are crisp, lively, and full of apple and yeasty bread scents.

Kosher Wines

Kosher wines are no long the sticky-sweet white wines that you drank at Passover. Quality wines from all over the world now carry the kosher certification and are receiving deserved praise.
What makes a wine Kosher?
A kosher wine begins like every other – as grapes on a vine. These grapes may be grown and picked by any one (kosher or non-kosher). But once they reach the winery for crushing, the wine is under strict rabbinal supervision. From the crushing until meshuval (more about that later), the wine must be handled and processed by Sabbath-observing Jews. If one person who does not keep kosher even presses a button in the winery, the wine is declared non-kosher. The tanks must be cleaned by steam and scalding water three times per day (which happens in most wineries anyway), and the barrels must be new or used from other kosher wines. The rabbi or Kashrut trained supervisor must observe all of the winemaking process and no work can be done on the Sabbath. Whew, sounds somewhat strict. But keeping kosher is a way of life and a dedication for Sabbath-observing Jews and kosher wines have been flying up in sales numbers.
Meshuval v. Non-Meshuval
So how can you keep a wine kosher after it leaves the winery? Certainly you cannot guarantee that the truck driver, wholesaler, retailer and stock person will be Sabbath-observing? Well, you can’t, and that is where the meshuval process comes in. A meshuval wine is one that has been pasteurized, meaning it has been brought to the boiling point and then cooled. Oh, so a cooked wine? Not quite. Newer technology and modern winemaking use flash pasteurization, where a wine is brought to the boiling point within seconds and cooled down just as quickly. Can’t say that it does not affect the wine at all, but the results are less noticeable. In some tastings it is difficult to tell the difference. After a wine goes through the meshuval process, it remains kosher no matter what type of handling it receives. The non-kosher waiter that opens and pours the wine? Doesn’t matter, the wine is still kosher. Most kosher wines made in the US are meshuval. More non-meshuval wines are found in Israel, where it is not too difficult for a bottle to remain in kosher hands after bottling until the time of drinking.
Quality in kosher wines has grown (and continues to grow) by leaps and bounds. Kosher wines are found from Italy in a Barolo, Spain in a Garnacha and New Zealand in a Sauvignon Blanc. Ratings are increasing and the wines are insisting that they are a Napa Cabernet Sauvignon first, and a kosher wine second.

Dessert, Fortified & Fruit Wines

These are wines made with addition of spirits to raise the alcohol content. The greatest are Port from the Douro region of Portugal, and Sherry from a region of Andalusia in southern Spain. Since wines in other countries are labeled as port, true Portuguese is now labeled

Port

Port is a sweet fortified wine from the grapes growing on the deep valley walls sloping down to the Douro River in Portugal. Its name coming from Oporto, Port is made from up to about 40 grape varieties, most of which are red. After a brief fermentation to about 6% alcohol, the still fermenting grape must is poured off into larger containers holding spirit, which kills the yeast and stops fermentation. The young wine is then shipped from the vineyards to the Port houses in Oporto, where it stays in barrel for a year or two. At that time a "vintage" can be declared, and the Port bottled with a vintage designation. This Port virtually demands 15 or 20 years of bottle age. In order to have Port that is enjoyable at purchase or shortly after purchase, there are other "wood-aged" Ports, which have spend more time in cask. These can be young "Ruby" Ports, aged "Tawny" Ports (which will sometimes average up to 40 years in cask), and "Late Bottled Vintage" Ports. Port traditionally accompanies walnuts and stilton cheese.

Madeira

Madeira is probably the most indestructible wine in the world. Historically the wines were fortified with alcohol, and then shipped by boat across the tropics in long sea journeys. This cooking-what else can you call it?-yielded the wine we call Madeira. Nowadays the wine is either artificially heated or, for the best, stored in hot attics. It's abused. And it's delicious. The wine's name comes from the name of the island, a Portuguese possession in the Atlantic about 625 miles from Portugal. Negra Mole, Sercial, Verdelho, Bual, and Malvasia are the major grape varieties.

Sherry

Sherry is a fortified wine from the area around Jerez, Spain ("Sherry" being the anglicized corruption of the word "Jerez"). Made primarily from the Palomino grape, Sherry is another of the world's great expressions of chalky soil (along with Chablis, Burgundy, and some Loire wines). With non-vintage Champagne, Sherry is also one of the great expressions of the blender's art. In the Sherry Bodegas, fractional blending systems called Soleras, ensure a style of wine uniform from vintage to vintage. In the finest of these, space is left in the barrels of the solera for a special yeast called "flor" to develop and thrive. Sherries run from completely dry, light "finos" to nutty "amontillado" (remember "The Cask of Amontillado"?) to rich "oloroso." The latter two are often sweetened and sold as cream sherry or other proprietary brands. Interestingly, because of the fortification and the exposure to air-Sherry essentially being oxidized already!-an open bottle of Sherry will last almost indefinitely. Sherry is the perfect wine for tapas.

Fruit Wines

A “Fruit Wine” is generally any wine that is fermented from a fruit other than grapes. None of the fruit character comes from the addition of fruit flavors but is the natural product of fruit fermentation. There are many different types of fruit wines, but the some of the most popular include: Red Raspberry, Blackberry, Cherry, Cranberry and Blueberry. These wines are big and intense in their fruit character as it typically takes over ten pounds of fruit to produce one gallon of premium fruit wine. Fermentation techniques vary with the specific winemaker, but often the fermentation is under cold conditions to maximize the retention of fruit character. Well-made fruit wines are a delicate balance between the fruit’s natural acidity and residual sugar. If the finished wine is made too sweet, it tends to be cloying on the palette. If it is too dry, it tends to be sharp and astringent. Striking the proper balance is the objective in a carefully crafted fruit wine.

Well-made fruit wines come from the finest growing regions for that particular fruit. These include: Willamette Red Raspberries and Marion Blackberries from the Pacific Northwest, Montmorency Cherries from Michigan, Blueberries from New Jersey and Maine and Cranberries from New England. As in grape wine, optimal fruit quality translates into spectacular fruit wines.
“Fruit Wines” have a multitude of uses. They are often consumed slightly- chilled (55 degrees F) with a dessert course. For example, Blackberry and Red Raspberry wines are a great accompaniment with dense chocolate desserts as the wine cleanses the palette of the sweet chocolate. Blueberry and Cherry has a similar effect with Cheesecake. Fruit wines are also used in the sauté’ pan to make pan reductions. Veal with a Red Raspberry Wine Cream Sauce, Pan-Seared Duck Breast with Cherry Wine Reduction and Filet Mignon with a Blackberry Reduction are good examples. Fruit wines may as be used in various baking recipes. Further, they may be used in a number mixed of drink concoctions like a Cranberry Wine Cosmopolitan. Finally, a chilled splash of a Fruit Wine in a glass of sparkling wine makes a wonderful kir before a meal.