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HTM 101 - Beverages

by: Olivia Orlando

HTM 101 - Beverages HTM 101

Olivia Orlando
Intro to hospitality and tourism managment

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About this Document

These are my notes about beverages for the course HTM 101. The content includes subjects on wine, beer, spirits, and nonalcoholic beverages. Hope they help!
Intro to hospitality and tourism managment
Class Notes
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This 3 page Class Notes was uploaded by Olivia Orlando on Monday November 9, 2015. The Class Notes belongs to HTM 101 at Grand Valley State University taught by in Fall 2015. Since its upload, it has received 31 views. For similar materials see Intro to hospitality and tourism managment in Hospitality at Grand Valley State University.

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Date Created: 11/09/15
Hospitality 101 Beverages Chapter 10 Beverages Wine is the fermented juice of freshly gathered ripe grapes but can also be made from different sugarcontaining fruits blackberries cherries or elderberries Wines are first classified by color red white or rose then by light beverage wines still wines sparkling wines fortified wines and aromatic wines White red or rose table wines are still no carbonation light beverage wines chardonnay and cabernet sauvignon Champagne sparkling white wine and sparkling rose wine are called sparkling wines because they contain carbon dioxide either naturally or mechanically produced Originating in the Champagne region of France champagne became the drink of fashion in France and England in the 17th century Fortified wines are sweeter with a different taste and aroma than regular wines Sherries ports Madeiras and Marsalas Aromatized wines are fortified and avored with herbs roots owers and barks sweet or dry The making of good wine is dependent on the grape variety type of soil climate preparation of Vineyards and method of wine making Wine is made in six steps crushing fermenting racking maturing filtering and bottling Fining is a process where the wine is filtered to help stabilize and remove any solid particles still in the wine The wine is then clarified by adding either egg white or bentonite which sinks to the bottom of the vat Fine Vintage wines are best drunk at their peak which may be a few years or several years later White wine is best served with white meat shellfish and fish Red wine is best served with meat The heavier the food the heavier and more robust the wine should be Champagne can be served throughout the meal Port and red wine go well with cheese Dessert wines best complement desserts and fresh fruits that are not highly acidic When a dish is cooked with wine it is best served with that wine Regional food is best complimented by wines of the region Wines are best not served with salads because the Vinegar in the dressing will spoil the taste of the wine Sweet wines should be served with foods that are not too sweet The betterknown varietal white wines in the US are chardonnay sauvignon blanc riesling and chenin blanc varietal red wines and cabernet sauvignon pinot noir merlot syrah and Zinfandel Beer includes the following lager the beverage that is normally referred to as beer is a clear light bodied refreshing beer Ale is fuller bodied and more bitter than lager Stout is a dark ale with a sweet strong malt avor Pilsner is not really a beer The term pilsner means that the beer is made in the style of the famous beer brewed in Pilsen Czech Republic Beer is brewed from water malt yeast and hops A spirit liquor is made from a liquid that has been fermented and distilled Proof is equal to twice the percentage of alcohol in the beverage therefore a spirit that is 80 proof is 40 percent alcohol Gin rum vodka and tequila are the most common of the spirits that are called white spirits Brandy is distilled from wine in a fashion similar to that of other spirits Cocktails are usually drinks made by mixing two or more ingredients wines liquors fruit juices resulting in a blend that is pleasant to the palate with no single ingredient overpowering the others Secret of a good cocktail 1 The balance of ingredients 2 The quality of ingredients As a general rule cocktails should be made from a maximum of three ingredients 3 The skill of the bartender The bartender s experience knowledge and inspiration are key factors in a perfect cocktail Nonalcoholic beverages are increasing in popularity along with overall consumption of alcohol The legislation that governs the sale of alcoholic beverages is called the dram shop legislation Works Cited Walker John R Exploring the Hospitality Industry Upper Saddle River NJ Prentice Hall 2011 Print


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