FERMENT DRINKS
Fermented
drinks are typically made from fruits juice, herbal infusion, soaked grains,
green and black tea that have been allowed to culture or ferment for a period
of time.
As a result,
these drinks are generally a good source of probiotics, beneficial
bacteria and yeasts.
The following
are necessary for the fermentation to take place
1.
Sugar
2.
Yeast
3.
Fresh juice
4.
Temperature
1.
Table/still/natural wine
2.
Fortified wine
3.
Aromatized wine
4.
Champagne
5.
Sparkling wine
6.
Cider
7.
Peery
WINE & CHAMPAGNE
OVERVIEW
Wine is the oldest alcoholic beverage. It dates back,
according to some source more than 5000 years. Wines very greatly and price.
Although is one indication of quality, there are some expenses wines that are
quite good. Some restaurant, resort and hotel have a wine cellar with extensive
wine list. There also may be a wine steward whose sole responsibility is to
know about, and be able to recommend, wine or champagne in various dinning situations.
Wines are named after the grapes which are used. For examples, chardonnay is
made from chardonnay grapes.
WHAT WINE IS
Wine is the pure, naturally fermented juice of ripe grapes
or other fruits. In fermentation, yeast, which form naturally on the grape and
is most often added to the juice, convert the naturally sugar of the juice into
alcohol and carbon dioxide. Fermentation is stopped when the alcohol in the
newly created wine reaches as a level, typically above 12.5% by volume, mortal
to the yeast. When all the natural grape sugar is converted to alcohol, a wine describes
as dry, once again typically over 12.5% by the volume. When wine has residual
or unfermented sugar still in situation it is describe as sweet. The level of sweetness
is determined by the percentage of residual sugar.
Wine fits into the following categories
·
Table wine: Red, White, Blush or Rose.
Most alcoholic content of bellow 14% and are made to company any food
·
Fortified /Dessert Wines: They have an
alcoholic content of 15% to 24% and have had a neutral grape spirit added at
some point during vinification
·
Sparkling Wines: This wine contain carbon
dioxide, as a result of a second fermentation either in the bottle. Champagne
most famously, or in large closed tank.
There are essentially three colors of “house” wine
(sometimes called “table wine”)
1.
White wine—Is usually made from juice
of white grapes. But some black grapes can be used to make white
wines provided the grapes are given a quick but light pressing which exclude
pigmentation found in the black grapes. The skin pigmentation gives the dark
colouring
2.
Red wine—Red wine made from the black
grapes juice
3.
Rose wine—Rose wine made by pressing
the black grapes and allowing the pigment colouring matter to reach the
required degree of colouring. At that point the grapes juice is taken away.
Rose wine can also be made by blending
red and white wine until the right colour , test, bought, and flavor has been
archived
WHAT IS NOT WINE?
For marketing purpose, other ferment fruit juice is called
wine e.g. Banana wine, Apple wine, Bungo wine, Pawpaw wine etc. For the purpose
of this lesson these are not wines and must be called by the name of
the respective fruits.
WINES GROWING COUNTRIES
1.
FRANCE – Bourden – Medoc,Graves, Sauernes,Bassaca,St.Emillion
n
n
Cotes – Cote du Rhone,Cotes Rotie,Chateauneuf du
pape
n
Loire – Chimon ,Bourgualles,Anjou
n
Alsce – Sylvane,Muscat,Pinot,Riesling
2.
GERMAN—Hock ,Mossel, Sekt
3.
ITALY – Chianti,Bardoline,Barolo,Barbara,Soave,Franscati,Orieta
4.
HUNGARY—TokayPORTUGAL—Port,Madeira,Marsala
5.
SPAIN—Sherry
SOME TERMS USED TO DESCRIBE WINES
1.
Acid – The natural acid is above average,
vinegar like
2.
Dry – All wine not sweet
3.
Light – With moderate alcoholic content
4.
Strong – High alcoholic content
5.
Sweet – Has a lot suspended sugar in
6.
Bouquet – Natural perfume
THE TEMPRETURE OF WINES
GENERAL RULE
1.
White wine, light and gassy – Quite cold 8 0C
-- 10 0C
2.
White wine, robust with a strong bouquet – Cold
10 0C -- 12 0C
3.
Rose wines – Cold 10 0C -- 12 0C
4.
Red wines – Warm 14 0C – 17 0C
PRESENTATION ( WINE)
1.
Always present the bottle on the right of
the person who order the wine. The bottle should be intact that is no cork or
capsule removed
2.
Present the bottle with the label facing the
host and repeat the year, the winery, and the type of wine to verify that the
bottle is the one guest requested. This is extremely important. Await approval
from the host before opening the bottle
3.
Open the bottle using the correct procedure
4.
Pour approximately 1-2 oz of wine into the
glass of the host
5.
Await approval, again facing the label to
the host
6.
If the host approved, continue with the
service
7.
If the host disapproves or considers the
wine undrinkable, remove the glass and the bottle and bring the bottle to the
managers attention, who probably will authorize another bottle be presented
8.
If the is red, ask the host if pouring is desire
at this time to allow the wine to breath
9.
Pour even amounts into each person’s glass
moving clockwise around the table. Remember to pour the wine for the host
last.
10.
Give the bottle a slight twist of the wrist,
count clockwise when finishing each pour to prevent dripping. You should always
have a serviette in your non-pouring hand to wipe the bottle of drips after
each pour
11.
Always pour the wine with the glass on the table
and try to avoid contact between bottle and glass
12.
After all guest have been served, place the
bottle to the right of the host with the label facing the host
13.
Keep an eye on the table and replenish glasses
as needed
FORTIFIED WINES:
These are wines to which alcohol is added whether during or
after fermentation.
The popular fortified wines are: -
v
Port – It can claim to be the world’s
greatest fortified wine. It’s from Portugal. Port is declared when the maker
finds the crop good in the practical aged for 10 to 30 years before its ready
for consumption. It is delicate wine
v
Cherry -It is blended and fortified wine that
comes the town.
There are two basic categories: -
Fino
and Aloroso, which both start life as a pale, dry wine but get medium or
sweet wines by blending.
v
Madeira – Madeira is a one of the most
versatile of fortified wine as an aperitif, soup wine, dessert wine or an after-dinner
wine.
AROMARTIZED WINES
These are prepared by the addition of brandy or natural
spirit and herbs ,backs, roots,fruits, flower peel quinine and other flovour.
Examples of
Aromatized wines
a)
Italian Vermouth
b)
White /Bianco Vermouth
c)
Americano
d)
Lillet
