This document provides a calendar of food and wine events taking place at the Biltmore Hotel in Miami from March to May 2011. It includes details on wine dinners and tastings featuring different varietals and regions, interactive cooking demonstrations and luncheons with celebrity chefs, and receptions featuring champagne and art exhibitions. Specific events highlighted are an Opus One winemaker dinner in March and interactive cooking classes in April and May with chefs Michael Schwartz and Sean Brasel.
This document provides information about wine events and culinary experiences happening at the Biltmore Hotel in Miami in the spring of 2012. It highlights aromatic white wines as a spring trend and recommends trying wines like a Pinot Gris from Oregon and a Gewürztraminer from Alsace, France. The calendar section then lists interactive luncheons paired with champagne, wine dinners featuring different regions, and a tasting hosted by Ivana Trump.
The Pisoni Family announces the 2014 Spring release of their Lucia wines. This release consists of the 2012 vintages of Lucia Chardonnay, Pinot Noir and Syrah from the Soberanes Vineyard, as well as the Santa Lucia Highlands cuvées.
This document provides information about an upcoming Pinot Noir wine called "Twelve Clones" produced by Morgan Winery. It describes the grapes used which are from the Santa Lucia Highlands and include some from Morgan's own organically farmed vineyards. The grapes are hand picked and sorted then fermented using native yeasts in small tanks. The wine is aged for almost a year in French oak barrels before bottling. Tasting notes indicate aromas of pomegranate, cherry, and strawberry with flavors of black cherry and chocolate. The wine is described as being very food versatile.
This document is a magazine called "toast!" that provides recommendations for drinks and recipes for the spring season. It includes recommendations for various wines like Lindauer Summer sparkling wine and Wither Hills Rosé, as well as beers like DB Export Grapefruit and Wild Buck. It also promotes upcoming promotions from brands like Tui and gives cocktail recipes. The magazine is published for Liquorland stores and aims to provide readers with ideas for drinks to enjoy over the warmer months.
UCLA Extension: Writing for Marketing & Advertising. Winter 2010. Media Campaign for Sofia Sparkling Wines. Includes: print ad, billboard/outdoor ad, 30 second television spot, 30 second radio spot, Twitter Tweet, and Microsite Giveaway. Powerpoint Presentation.
This document provides information on upcoming food and wine events at the Biltmore Hotel for the summer of 2009, including:
- A sushi event featuring tuna, heart of palm, and caviar by Chef Philippe Ruiz
- A tasting of the white Châteauneuf-du-Pape "Les Cailloux" made primarily of Roussanne
- Details on the Biltmore Culinary Academy's hands-on cooking classes for adults and children
- The recipe and instructions for Butternut Squash Ravioli prepared by Chef Mario Camia of Fontana Restaurant
This document provides a calendar of food and wine events taking place at the Biltmore Hotel in Miami from March to May 2011. It includes details on wine dinners and tastings featuring different varietals and regions, interactive cooking demonstrations and luncheons with celebrity chefs, and receptions featuring champagne and art exhibitions. Specific events highlighted are an Opus One winemaker dinner in March and interactive cooking classes in April and May with chefs Michael Schwartz and Sean Brasel.
This document provides information about wine events and culinary experiences happening at the Biltmore Hotel in Miami in the spring of 2012. It highlights aromatic white wines as a spring trend and recommends trying wines like a Pinot Gris from Oregon and a Gewürztraminer from Alsace, France. The calendar section then lists interactive luncheons paired with champagne, wine dinners featuring different regions, and a tasting hosted by Ivana Trump.
The Pisoni Family announces the 2014 Spring release of their Lucia wines. This release consists of the 2012 vintages of Lucia Chardonnay, Pinot Noir and Syrah from the Soberanes Vineyard, as well as the Santa Lucia Highlands cuvées.
This document provides information about an upcoming Pinot Noir wine called "Twelve Clones" produced by Morgan Winery. It describes the grapes used which are from the Santa Lucia Highlands and include some from Morgan's own organically farmed vineyards. The grapes are hand picked and sorted then fermented using native yeasts in small tanks. The wine is aged for almost a year in French oak barrels before bottling. Tasting notes indicate aromas of pomegranate, cherry, and strawberry with flavors of black cherry and chocolate. The wine is described as being very food versatile.
This document is a magazine called "toast!" that provides recommendations for drinks and recipes for the spring season. It includes recommendations for various wines like Lindauer Summer sparkling wine and Wither Hills Rosé, as well as beers like DB Export Grapefruit and Wild Buck. It also promotes upcoming promotions from brands like Tui and gives cocktail recipes. The magazine is published for Liquorland stores and aims to provide readers with ideas for drinks to enjoy over the warmer months.
UCLA Extension: Writing for Marketing & Advertising. Winter 2010. Media Campaign for Sofia Sparkling Wines. Includes: print ad, billboard/outdoor ad, 30 second television spot, 30 second radio spot, Twitter Tweet, and Microsite Giveaway. Powerpoint Presentation.
This document provides information on upcoming food and wine events at the Biltmore Hotel for the summer of 2009, including:
- A sushi event featuring tuna, heart of palm, and caviar by Chef Philippe Ruiz
- A tasting of the white Châteauneuf-du-Pape "Les Cailloux" made primarily of Roussanne
- Details on the Biltmore Culinary Academy's hands-on cooking classes for adults and children
- The recipe and instructions for Butternut Squash Ravioli prepared by Chef Mario Camia of Fontana Restaurant
This document is a food and wine calendar for spring 2010. It includes information about upcoming wine tastings, dinners and interactive cooking events at the Biltmore Hotel featuring champagne and wines from various regions. The calendar also provides details on special events celebrating Cinco de Mayo and an art exhibition by artist Romero Britto along with champagne receptions. A recipe for white chocolate mousse with mango sorbet is also included.
This document is a calendar for food and wine events during the summer of 2011 at an unspecified location. It includes summaries of various wine dinners and tastings happening in June, July and August featuring different wine regions and chef demonstrations paired with champagne. There are also notices about special event dinners for Bastille Day and different art exhibits paired with wine receptions.
The document outlines a marketing strategy for Sofia Sparkling Wines. It aims to position Sofia as an everyday sparkling wine rather than just for special occasions. The campaign will include print ads in magazines like Vanity Fair and Elle showing women enjoying Sofia at brunch. Billboard ads will feature women with Sofia in a nightclub. A TV spot will depict women in various everyday situations celebrating with Sofia wine. The target market is women ages 21-34.
This document provides an overview of different types of red and white wines. It discusses 14 types of red wine including Shiraz, Pinot Noir, Tempranillo, Montepulciano, Chianti, Zinfandel, Bordeaux, Cabernet Franc, and Barolo. It also covers 11 types of white wine such as Pinot Grigio, Gewurztraminer, Viognier, Riesling, Pouilly-Fuisse, Chablis, Fume Blanc, Albarino, and Montrachet. For each wine, it gives brief details on flavor profiles, origins, and popular varieties.
This document lists craft cocktails, beers on tap, wines, whiskeys and other alcoholic beverages available. It features several craft beers from Indiana as well as domestic, imported and craft selections. The wines section highlights varietals from Rombauer Vineyards including Chardonnay, Pinot Noir, Zinfandel and Cabernet Sauvignon. Featured wines by the glass include a Pinot Gris, Chardonnay, Syrah/Grenache blend and Cabernet Sauvignon. The document provides tasting notes and pricing for each beverage.
This document discusses Darioush Estate Winery, founded by Darioush Khaledi in Napa Valley, California. It summarizes that Khaledi drew inspiration from ancient Persian winemaking traditions dating back thousands of years. He spent years researching soil and climate conditions to find the ideal location, and produces wines focusing on terroir and complexity rather than high alcohol. The winery has received praise for its Bordeaux and Rhone style wines that showcase Napa Valley's "third dimension" in winemaking beyond just power and ripeness.
This document provides ideas and inspiration for incorporating Champagne Taittinger into wedding celebrations. It includes recipes for edible arrangements to serve with Champagne, such as a potted crudités display with a watercress tahini dip. A matcha croquembouche dessert tower is presented as another option. Sample concepts are a floral ice bucket arrangement featuring roses and eucalyptus surrounding bottles of Champagne. The document aims to help elevate the wedding experience through creative uses and presentations of Champagne.
This document describes a wine called "Z" that is targeted towards baby boomers. Z is a 2014 Cabernet Franc and Cabernet Sauvignon blend produced in limited quantities of 500 cases per year. The document provides details on the grapes and winemaking process, including tasting notes that describe Z as bold and balanced with potential for aging. Food and experience pairings are suggested that would appeal to older adults.
This document advertises Christmas gift wines from Laithwaite's Wine. It promotes half-price Champagne and gift packs ranging from Discovery selections starting at £16.67 for 3 bottles to Luxury options up to £41.67 for 3 bottles. Order by 21st December for guaranteed Christmas delivery. Featured are curated duos, trios, and six-bottle packs from around the world with notes on each wine.
This document discusses the proper selection and storage of wines. It begins by defining key terms like "banquet" and "canapés". It then has an activity where students match pictures of wines with their proper uses. The main uses discussed are sparkling wine for celebrations, white wine for fish and poultry, red wine for red meat, dessert wine after dinner, and sacramental wine for religious ceremonies. The document emphasizes storing wine horizontally, away from light and vibration, and at appropriate temperatures for each type. It concludes by assigning students to list types of glasses and their bartending uses.
The document discusses the marketing and distribution of The Sopranos Wines. It details how the wine line is produced under a licensing agreement between HBO and an import company. It discusses marketing the wines through in-store tastings and appearances by cast members of The Sopranos TV show. The document also provides details on distribution from 2008 to 2010, pricing of the wines, and positive reviews of the wines in media articles and blogs.
2012 Vintage at Pisoni Vineyards. 30 Years of Farming Pinot Noir in California.Pisoni Vineyards & Winery
Gary Pisoni pursued his dream of growing Pinot Noir grapes in the Santa Lucia Highlands despite experts recommending against it. After eight years of struggling to find water, including drilling five dry wells, Pisoni Vineyards' sixth well struck water at 490 feet underground. The vineyard has since become renowned, producing limited production wines from their 25 blocks of Pinot Noir and other cool-climate grapes that are praised for their quality and ability to age. The Pisoni family continues working the vineyard together 30 years later.
The document discusses the basics of wine, including its definition as an alcoholic drink made from fermented grape juice. It then covers the different types of grapes and wines, such as red, white, rose, sparkling, dessert, and fortified. Specific grape varieties used to make different styles of wine are highlighted, like Cabernet Sauvignon, Pinot Noir, Chardonnay, and Riesling. The document also briefly discusses the winemaking process and basic rules for food and wine pairings.
The Pisoni Family announces the 2013 Spring release of their Lucia wines. This release consists of the 2011 vintages of Lucia Chardonnay, Pinot Noir and Syrah from the Soberanes Vineyard. Two of these wines are inaugural releases from the new and much anticipated Soberanes Vineyard. Also released are the Santa Lucia Highlands cuvées of Chardonnay and Pinot Noir.
For more information, visit http://www.luciavineyards.com
The document is an advertisement for the Jazz on the Vine music festival happening in Elkhart Lake, Wisconsin in May 2016. It lists the headline musical acts that will be performing over the two-day festival, including Spyro Gyra, Jonathan Butler, and Gerald Albright. Tickets prices and options are provided, along with details on a jazz brunch. The festival will feature performances by world-renowned jazz musicians, wine sampling from international vineyards, and cuisine from the award-winning Osthoff chefs.
Wine makes a great complement for the food we eat. But did you know that some wine basics could actually affect the flavor of the wine? Here are some basics of serving wine.
This document discusses food and wine pairing and service. It covers designing a wine list, pairing foods and wines based on factors like intensity, texture and flavor profiles. It also provides instructions on serving wine, including proper temperatures for different varieties. Specific steps are outlined for opening bottles, decanting older wines and serving champagne. The pairing of food and wine is described as an art that combines the skills of chefs and winemakers to complement flavors in a creative way.
This document provides a calendar of food and wine events taking place at the Biltmore Hotel in summer 2010. It includes details on wine dinners, tastings, and interactive culinary demonstrations paired with champagne. Some highlighted events include a Sicilian wine theme dinner on June 9th, an interactive luncheon with Chef Marc Vidal on June 12th, and a champagne reception for the Daniel Bottero art exhibition on July 21st.
The document provides an overview of wine and food pairing guidelines and then discusses several wine regions and styles, including Port and Madeira styles from Portugal, Australian and New Zealand wines, and wines from South America including Chile and Argentina. It includes brief descriptions of popular grape varieties and styles from each region.
The document outlines the flow chart process for flight catering activities from ordering raw materials and food preparation to storage, assembly and loading onto flights. It discusses the importance of health and safety standards in flight catering due to risks from limited kitchen facilities on planes and increased microbiological hazards during complex production processes. Examples of convenience foods commonly used in flight catering are also provided.
This document provides the procedures for serving the first meal on an airplane. It outlines each step, from pre-service preparation to drink and dessert service. Key points include preparing hot towels, setting tables, serving appetizers and wine, collecting used dishes, offering dessert and a variety of beverage options including coffee, tea, juice, liquor and more. Proper heating, chilling, and presentation of each item is emphasized.
This document is a food and wine calendar for spring 2010. It includes information about upcoming wine tastings, dinners and interactive cooking events at the Biltmore Hotel featuring champagne and wines from various regions. The calendar also provides details on special events celebrating Cinco de Mayo and an art exhibition by artist Romero Britto along with champagne receptions. A recipe for white chocolate mousse with mango sorbet is also included.
This document is a calendar for food and wine events during the summer of 2011 at an unspecified location. It includes summaries of various wine dinners and tastings happening in June, July and August featuring different wine regions and chef demonstrations paired with champagne. There are also notices about special event dinners for Bastille Day and different art exhibits paired with wine receptions.
The document outlines a marketing strategy for Sofia Sparkling Wines. It aims to position Sofia as an everyday sparkling wine rather than just for special occasions. The campaign will include print ads in magazines like Vanity Fair and Elle showing women enjoying Sofia at brunch. Billboard ads will feature women with Sofia in a nightclub. A TV spot will depict women in various everyday situations celebrating with Sofia wine. The target market is women ages 21-34.
This document provides an overview of different types of red and white wines. It discusses 14 types of red wine including Shiraz, Pinot Noir, Tempranillo, Montepulciano, Chianti, Zinfandel, Bordeaux, Cabernet Franc, and Barolo. It also covers 11 types of white wine such as Pinot Grigio, Gewurztraminer, Viognier, Riesling, Pouilly-Fuisse, Chablis, Fume Blanc, Albarino, and Montrachet. For each wine, it gives brief details on flavor profiles, origins, and popular varieties.
This document lists craft cocktails, beers on tap, wines, whiskeys and other alcoholic beverages available. It features several craft beers from Indiana as well as domestic, imported and craft selections. The wines section highlights varietals from Rombauer Vineyards including Chardonnay, Pinot Noir, Zinfandel and Cabernet Sauvignon. Featured wines by the glass include a Pinot Gris, Chardonnay, Syrah/Grenache blend and Cabernet Sauvignon. The document provides tasting notes and pricing for each beverage.
This document discusses Darioush Estate Winery, founded by Darioush Khaledi in Napa Valley, California. It summarizes that Khaledi drew inspiration from ancient Persian winemaking traditions dating back thousands of years. He spent years researching soil and climate conditions to find the ideal location, and produces wines focusing on terroir and complexity rather than high alcohol. The winery has received praise for its Bordeaux and Rhone style wines that showcase Napa Valley's "third dimension" in winemaking beyond just power and ripeness.
This document provides ideas and inspiration for incorporating Champagne Taittinger into wedding celebrations. It includes recipes for edible arrangements to serve with Champagne, such as a potted crudités display with a watercress tahini dip. A matcha croquembouche dessert tower is presented as another option. Sample concepts are a floral ice bucket arrangement featuring roses and eucalyptus surrounding bottles of Champagne. The document aims to help elevate the wedding experience through creative uses and presentations of Champagne.
This document describes a wine called "Z" that is targeted towards baby boomers. Z is a 2014 Cabernet Franc and Cabernet Sauvignon blend produced in limited quantities of 500 cases per year. The document provides details on the grapes and winemaking process, including tasting notes that describe Z as bold and balanced with potential for aging. Food and experience pairings are suggested that would appeal to older adults.
This document advertises Christmas gift wines from Laithwaite's Wine. It promotes half-price Champagne and gift packs ranging from Discovery selections starting at £16.67 for 3 bottles to Luxury options up to £41.67 for 3 bottles. Order by 21st December for guaranteed Christmas delivery. Featured are curated duos, trios, and six-bottle packs from around the world with notes on each wine.
This document discusses the proper selection and storage of wines. It begins by defining key terms like "banquet" and "canapés". It then has an activity where students match pictures of wines with their proper uses. The main uses discussed are sparkling wine for celebrations, white wine for fish and poultry, red wine for red meat, dessert wine after dinner, and sacramental wine for religious ceremonies. The document emphasizes storing wine horizontally, away from light and vibration, and at appropriate temperatures for each type. It concludes by assigning students to list types of glasses and their bartending uses.
The document discusses the marketing and distribution of The Sopranos Wines. It details how the wine line is produced under a licensing agreement between HBO and an import company. It discusses marketing the wines through in-store tastings and appearances by cast members of The Sopranos TV show. The document also provides details on distribution from 2008 to 2010, pricing of the wines, and positive reviews of the wines in media articles and blogs.
2012 Vintage at Pisoni Vineyards. 30 Years of Farming Pinot Noir in California.Pisoni Vineyards & Winery
Gary Pisoni pursued his dream of growing Pinot Noir grapes in the Santa Lucia Highlands despite experts recommending against it. After eight years of struggling to find water, including drilling five dry wells, Pisoni Vineyards' sixth well struck water at 490 feet underground. The vineyard has since become renowned, producing limited production wines from their 25 blocks of Pinot Noir and other cool-climate grapes that are praised for their quality and ability to age. The Pisoni family continues working the vineyard together 30 years later.
The document discusses the basics of wine, including its definition as an alcoholic drink made from fermented grape juice. It then covers the different types of grapes and wines, such as red, white, rose, sparkling, dessert, and fortified. Specific grape varieties used to make different styles of wine are highlighted, like Cabernet Sauvignon, Pinot Noir, Chardonnay, and Riesling. The document also briefly discusses the winemaking process and basic rules for food and wine pairings.
The Pisoni Family announces the 2013 Spring release of their Lucia wines. This release consists of the 2011 vintages of Lucia Chardonnay, Pinot Noir and Syrah from the Soberanes Vineyard. Two of these wines are inaugural releases from the new and much anticipated Soberanes Vineyard. Also released are the Santa Lucia Highlands cuvées of Chardonnay and Pinot Noir.
For more information, visit http://www.luciavineyards.com
The document is an advertisement for the Jazz on the Vine music festival happening in Elkhart Lake, Wisconsin in May 2016. It lists the headline musical acts that will be performing over the two-day festival, including Spyro Gyra, Jonathan Butler, and Gerald Albright. Tickets prices and options are provided, along with details on a jazz brunch. The festival will feature performances by world-renowned jazz musicians, wine sampling from international vineyards, and cuisine from the award-winning Osthoff chefs.
Wine makes a great complement for the food we eat. But did you know that some wine basics could actually affect the flavor of the wine? Here are some basics of serving wine.
This document discusses food and wine pairing and service. It covers designing a wine list, pairing foods and wines based on factors like intensity, texture and flavor profiles. It also provides instructions on serving wine, including proper temperatures for different varieties. Specific steps are outlined for opening bottles, decanting older wines and serving champagne. The pairing of food and wine is described as an art that combines the skills of chefs and winemakers to complement flavors in a creative way.
This document provides a calendar of food and wine events taking place at the Biltmore Hotel in summer 2010. It includes details on wine dinners, tastings, and interactive culinary demonstrations paired with champagne. Some highlighted events include a Sicilian wine theme dinner on June 9th, an interactive luncheon with Chef Marc Vidal on June 12th, and a champagne reception for the Daniel Bottero art exhibition on July 21st.
The document provides an overview of wine and food pairing guidelines and then discusses several wine regions and styles, including Port and Madeira styles from Portugal, Australian and New Zealand wines, and wines from South America including Chile and Argentina. It includes brief descriptions of popular grape varieties and styles from each region.
The document outlines the flow chart process for flight catering activities from ordering raw materials and food preparation to storage, assembly and loading onto flights. It discusses the importance of health and safety standards in flight catering due to risks from limited kitchen facilities on planes and increased microbiological hazards during complex production processes. Examples of convenience foods commonly used in flight catering are also provided.
This document provides the procedures for serving the first meal on an airplane. It outlines each step, from pre-service preparation to drink and dessert service. Key points include preparing hot towels, setting tables, serving appetizers and wine, collecting used dishes, offering dessert and a variety of beverage options including coffee, tea, juice, liquor and more. Proper heating, chilling, and presentation of each item is emphasized.
Restaurant Wine & Spirits Service: The Basics Ben Booth
My colleagues don't have a lot of time to learn the basics of wine service, so I wrote them a simple, easy to understand guide. To give a bit of ownership, all the images are of them and the restaurant.
This document discusses beverage service equipment and glassware. It is divided into two main categories: glassware and beverage service equipment. Glassware selection considers size, shape, ease of use, durability and price, and should be suitable for the restaurant's style and menu. Beverage service equipment was invented to help staff efficiently serve requested drinks and includes items for dispensing, preparing, mixing, chilling and serving beverages. Proper cleaning, storage, and handling of glassware and equipment is also outlined.
This document provides information on types of beverages, including non-alcoholic and alcoholic categories. It discusses various drinks such as tea, coffee, aerated waters, juices, beers, wines and spirits. It also outlines principles for beverage service and storage, including preparation methods, garnishing, pairing foods with wines, and maintaining inventory records. Automated beverage production is described as having advantages like ensuring accurate drink charges and portion control.
Starbucks aims to create a people-focused business that serves high-quality coffee. Founded in 1971, it was purchased by Howard Schultz in 1987 who expanded it globally. Starbucks focuses on diversity, social networking, fair treatment of employees, and environmental sustainability. It sells hot and cold coffee drinks and foods in stores designed for customer comfort. Starbucks has over 17,000 stores globally, $10.7B in annual sales, and competes with stores like McDonald's and Dunkin Donuts. It organizes its business into 4 seasonal campaigns and focuses advertising on building loyal customers.
Flight catering involves providing food and beverages on board airplanes. Initially, simple snacks like sandwiches and drinks were served, but hot meals began being served in the mid-1930s as air traffic increased. Flight kitchens must maintain high hygiene standards through processes like microbiological food testing. Factors like the number of flights and their durations affect food quality. Flight kitchens use just-in-time production and cook-chill systems to reduce bacterial growth risks and improve efficiency. Process improvements include reducing cycle times, minimizing excess equipment and inventory, and outsourcing specialty meals.
The document discusses flight catering processes which include ordering raw materials, food preparation in hot and cold kitchens, quality control checks, assembly of meals according to flight requirements, storage and dispatch to planes. It also covers health and safety standards that are important in flight catering like avoiding certain raw foods, food handler hygiene practices, and food testing. The document defines convenience foods as commercially prepared foods that require minimal preparation and are portable or shelf-stable.
This document discusses in-flight catering and is an assignment for a training course. It provides an introduction to in-flight catering, acknowledging the guidance received from the instructor. It then discusses the processes involved in in-flight catering, including ordering, food preparation, packaging, storage, and serving. It also discusses innovation in the industry and guidelines for flight kitchens. It concludes by thanking the instructor for the knowledge gained through the course.
The document provides steps for properly serving wines. It recommends serving sparkling wines between 6-8°C, white wines 8-12°C, rosé wines 9-12°C, and red wines 16-18°C. For both white and red wines, the steps include presenting the bottle to the host, removing the foil, opening with a corkscrew, wiping the neck, removing the cork, pouring a taste for the host's approval, and then pouring clockwise starting with ladies filling glasses to 2/3 for white and 1/2 for red.
The document provides details about an assignment submitted by a student on hospitality unit 8 about food and beverage operations. It includes tasks covering different outlets, menus, cooking methods, flight catering processes, health and safety standards, and information about vodka including its manufacturing process, types, countries of origin, brands, and serving standards.
- In-flight catering is a global industry worth over $14 billion annually, with approximately 30% of revenue generated in Europe, 35% in Asia/Pacific, and 26% in North America. There are around 600 flight kitchens worldwide that produce 6000-7000 meals per day.
- In-flight meal catering refers to providing meal services for passengers during flights. The complexity of meals varies by class and destination. Key considerations include final passenger loads, tickets sold, check-ins, and stand-bys.
- The in-flight catering industry in India is worth an estimated Rs. 160-170 crores annually and is growing as air travel increases in the country. Caterers must become more
A great way to deepen your knowledge of wine, at your own paste. Introduction to wine will help you get aquatinted with grape varietals and helpful hints to remember when taste wine.
This document outlines the proper 14-step process for wine service, including presenting the bottle to the host, removing any foil or wax, uncorking the bottle using a corkscrew, presenting the cork for evaluation, wiping the bottle mouth, pouring a taste for the host's approval, serving wine starting with ladies and gentlemen before the host, and finishing pouring with an upward twisting motion to avoid drips before placing the bottle on the host's right side with the label facing him.
The document discusses wine knowledge and service. It defines wine as the product of fermenting fresh grapes or grape must. Fermentation occurs when yeast feeds on sugars in grapes, converting them to alcohol and carbon dioxide. There are several types of wines categorized by alcohol content and production methods, including still, sparkling, and fortified wines. Wine is also classified by color, sweetness level, and place of origin. Proper wine service involves presenting the bottle, uncorking, pouring, and evaluating factors like aroma, flavor, body, and quality.
Wine is made by fermenting crushed grapes, which releases sugars and allows yeast to produce alcohol. Grapes are harvested by hand or machine and crushed to extract juice, which undergoes primary fermentation with skins for red wine or separately for white wine. Secondary fermentation occurs in steel vats or oak barrels until the alcohol level reaches 14-15%, then wines are aged, bottled with corks, and ready for enjoyment.
The document outlines the 5 key steps in the wine making process: 1) harvesting grapes, 2) crushing and pressing grapes to extract juice, 3) fermenting the juice into wine, 4) clarifying the wine by removing solids, and 5) aging and bottling the finished wine.
This document provides information on 6 different wines offered by a wine club. It begins with summaries of a Sauvignon Blanc from South Africa, Pinot Grigio from Italy, and a Chardonnay-Sauvignon blend from France. It then discusses a Côtes du Rhône red wine from France, a Pinotage from South Africa, and a Cabernet Sauvignon from Chile, including descriptions of taste, aroma, and food pairings for each.
Great Wines Direct is one of the UK's top wine companies with 1000’s of wines available direct from this site and a dedicated, professional team available to provide you with superior service
This document provides an overview of wines including what wine is, how it is made, common grape varieties, wine terminology, tasting techniques, and different styles of wines such as sparkling wines, dessert wines, and fortified wines. It discusses the six most common grape varieties, the winemaking process of fermentation, common terminology used in wine tasting, how to properly taste wine, and styles of popular wines including Champagne, Port, Sherry, and more.
Cooking a scrumptious meal is only part of the job done in a wine and dining setting. A large part of making your wine and dine experience special goes in the wines you select with the food served. The Grand Store has nearly 500 options of wines for you to choose from and shop wines online. You will find wines suited for all kinds of food, right from the appetizer to the main course and the desserts. So, how should you go about wine selection? Which wines are best paired with which wines? Come, let us help you make the task of wine selection easier.
The document introduces 1stcru, a company that sources wines from small family-run producers. It provides descriptions of various wines available from regions including Champagne, Bordeaux, Burgundy, Alsace, Rhone Valley, Loire Valley, Australia, Chile, South Africa, and dessert wines. The wines shown would be suitable as corporate or staff gifts. Ordering is simple through their website where full details and prices can be found.
This document provides a step-by-step guide to tasting wine like a professional sommelier. It explains that the tongue has different taste receptors and it's important to have a clean palate before tasting. The 4 step process is: see the wine's color and clarity; sniff the aromas; swirl to aerate the wine; and sip to identify flavors, body, and other characteristics using different areas of the tongue. Following these steps will help analyze the wine's producer, country, varietal, vintage and taste.
This document provides recommendations for different wines to have on various occasions, including for thanking a business contact, celebrating a deal, investing in wine, an office party, impressing a business contact, everyday drinking, celebrating a promotion, and spending a bonus. It recommends wines such as a Bergerie de l'Hortus Pic Saint Loup 2012 to thank a contact, Charles Heidsieck Blanc des Millénaires 1995 to celebrate a deal, a 2011 Gevrey-Chambertin Les Cazetiers to invest in, a Picpoul de Pinet 2013 for an office party, a MooBuzz Pinot Noir to impress a contact, a Testimonio 2011 for everyday
This document provides an overview of a wine education session that covers topics such as identifying wine components, winemaking essentials, wine styles, food and wine pairings, and developing wine tasting skills. The session discusses key elements of viticulture and viniculture, wine flavor profiles, developing one's sense of smell to identify aromas, and pairing wines with different foods to enhance flavors. Participants are guided through structured wine tastings and evaluating wines based on visual characteristics, aromas, flavors, and finishes.
This document provides an overview of different types of red and white wines. It discusses 14 types of red wine including Shiraz, Pinot Noir, Tempranillo, Montepulciano, Chianti, Zinfandel, Bordeaux, Cabernet Franc, and Barolo. It also examines 12 types of white wine such as Pinot Grigio, Gewurztraminer, Viognier, Riesling, Pouilly-Fuisse, Chablis, Fume Blanc, Albarino, and Montrachet. Each wine variety is briefly described in terms of flavor profiles, origins, and popular regions.
The document provides an overview of the process of making wine and champagne. It discusses:
- The history of winemaking and how the process has advanced over time.
- The basic steps in red and white wine production, including fermentation, barrel aging, blending, fining, and bottling.
- Additional details on fermentation, lees contact, racking, and the role of oak.
- The region and grapes of Champagne, France, and the unique method used to produce sparkling wine through a second fermentation in the bottle.
- Categories of Champagne based on sweetness levels and common prestige cuvée wines.
This issue of toast! magazine focuses on liqueurs and how to best utilize them in cocktails and drinks. It provides recipes and pairing suggestions for revamping favorite liqueurs. It also previews the upcoming Beervana craft beer festival in Wellington, providing recommendations for the best beers to try. Additionally, it discusses the rising popularity of spiced rum and offers guidance on how to make the most of it in mixed drinks.
Luc Belaire Rare Brut 750ml "Luc Belaire Rare Brut is a refreshing, crystalline sparkler made exclusively from Chardonnay grapes, an authentic French Blanc de Blancs bursting with elegance and style. The Belaire Brut bottle speaks volumes about the quality of the wine inside. The signature black bottle with silkscreened gold and white labels is topped by a sleek, richly textured black foil top, complete with gold accents."
This document provides information about determining the sweetness level of Riesling wines. It discusses how the International Riesling Foundation scale uses terms like "dry, medium dry, medium sweet and sweet" to classify Rieslings. It explains that a wine's perceived sweetness depends on the ratio of sugar to acidity as well as its pH level. The document also provides some additional context about German wine labels and Riesling production.
Dan Aykroyd helped create Crystal Head vodka after dreaming up its iconic skull-shaped bottle. He spent two years designing the bottle with artist John Alexander to capture the idea of purity and clarity. Aykroyd then strived to create a vodka worthy of the bottle, researching ingredients and production methods. Crystal Head is quadruple distilled and filtered seven times, using water from a deep Canadian lake and semi-precious crystals. It contains no additives for a clean, sweet yet fiery taste. Aykroyd believes Crystal Head is well-suited for cocktails due to its blank canvas profile.
Dan Aykroyd helped create Crystal Head vodka after dreaming up its iconic skull-shaped bottle. He spent two years designing the bottle with artist John Alexander to capture the idea of purity and clarity. Aykroyd then strived to create a vodka worthy of the bottle, researching ingredients and production methods. Crystal Head is quadruple distilled and filtered seven times, including through 500-million year old crystals. It uses only sweet glacier water and grains, with no additives, resulting in notes of sweet corn, vanilla and a warming finish. The vodka has won awards and is the official vodka of the Rolling Stones.
This document discusses the history and production of wine. It covers the earliest evidence of winemaking around 10,000 years ago in Iran, how winemaking spread to Egypt and Rome, and the major grape varieties and wine regions around the world today. Key details include that wine is made through fermentation of grape juice, the top French wine classifications established in 1855, and tips for tasting and storing wine.
Sweet white wine is a type of wine that has a lot of sugar left over from the fermentation process. This makes the wine taste sweet and delicious. Residual sugar is the natural grape sugar that stays in the wine after fermentation and makes it sweet.
Know more here: https://mycalefort.com/blogs/news/a-full-guide-to-sweet-white-wine
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
This document provides information on food and wine pairing. It discusses different types of wines including red, white, rose, sparkling and fortified wines. It also describes levels of sweetness in wines from dry to sweet. The document outlines guidelines for pairing food and wine, such as choosing similar flavors, weight, sweetness levels, pairing with sauces or meat, and considering acidity levels. It includes a chart with examples of food and wine pairings.
Wine is an alcoholic beverage made through the fermentation of grapes which has been produced for thousands of years. Various types of grapes are used to make different styles of wine, which are made through processes like fermentation and aging. Wine is enjoyed in many cultures and contexts, stored long-term in cellars, and also comes in options like box wines for easier transportation and storage.
Similar to Serving, storing and pairing wines. 2011 lucia spring newsletter (20)
Serving, storing and pairing wines. 2011 lucia spring newsletter
1. See. Swirl. Sniff. Sip. Savor.
Wine brings us to our senses.
Inside are some storage and
serving tips to enhance the
sensory experience of drinking
our current release of Lucia Pi-
not Noir, Lucia Chardonnay and
Lucy Rose of Pinot Noir. Then
take Gary Pisani's advice: "To
learn about wine, you need to
drink it!"
2. Enhancing the
Enjoyment of
Your Wines
A proverb says, "It is well to remember that there are five reasons for drin king
the arrival of a friend. one's present or future thirst the excellence of the wine:
or any other reason. "
Often Gary Pisani's "any other reason" is a party at Pisani Vineyards He loves
being surrounded by family and friends-old and new- while sharing stories and
conversation over a meal served in the cave. Leaning back in his heavy oak
chair. the Sagittarius astrological sign carved into its back, he ra ises a glass
to celebrate those gathered. Inevitably, threads of conversation turn to wine
Certain questions crop up again and again Our answers to the most commonly
asked ones may help you best enjoy your wines
Q: How long do you store this wine in your cellar?
A: "Not very long if it's in my cellar," Gary quickly replies.
We keep a library of our wines. going
back to our first releases. under lock
and key-and as far away from the Pi-
sani Vineyards visionary as possible As
consumers. we look for wines that taste
great upon release. are food friendly and
have the ability to age for long term This
philosophy extends to our winemaking
practices.
Never underestimate the importance of
proper storage. Every wine has a differ-
ent aging potential Balanced wine. con-
taining a harmonious blend of ta nnins
and acids. tends to age the best We of-
fer specific ce lla ring suggestions in the tasting notes of our Lucia wines.
Like live t heatre productions of the same play, bottles of the same wine will
never offer exactly the same experience at every opening. Each tasting will be
unique If you purchase more than one bottle of a specific wine. we recommend
drinking one young and then allowing the other to age The practice allows you to
deve lop your personal preference about how long to age various wine varietals
and vintages Some of our customers drink all their wines young, and some
3. won't touch the wines for five years. Personal preferences are the
ultimate guide.
But we can offer some best practices for cellaring. First, and per-
haps most importantly, know where your wine is coming from and
that it was stored correctly before being sent to you.
Second, whether your storage area is an earthen-floor cellar, in-
door cellar cooling unit or a hall closet, keep the temperature con-
stant and cool, preferably at 55 degrees. The environment should
be dark, with no direct sunlight or ultraviolet lighting.
Third, store the wine on its side so the cork remains wet, thereby
avoiding a dried-out cork that could allow oxygen to pass through
and spoil the wine. Our natural cork stoppers are very high qual-
ity, and we work closely with our suppliers to ensure the corks are
neutral and will not affect the wine's flavor profile, while allowing
the red wines to age gracefully for decades.
Some wines are best-enjoyed young and may only benefit from
short-term cellaring. Whereas we recommend that the 2009 Lu-
cia Chardonnay can reserve a space in your cellar until 2013, the
2010 Lucy Rose of Pinot Noir should be consumed within a year.
Q: Do you any have wine serving tips?
A: "Most wines have a 'sweet spot'-a specific temperature,
decanting method and glass shape that brings all the
flavors into balance," winemaker Jeff Pisoni says.
Jeff tastes wine at differ-
ent temperatures, so you
don't have to do so. A wine
served too cold results in
aromas that are closed
in. If served too warm, the
wine is thinner and shows
the alcohol more.
His ruleofthumb: both red
and white wines should be
served slightly cooler than
room temperature. We
refer to this as the cellar
temp (about 55 degrees),
and the bottle should be
photo: M.J. Wickham
cool to the touch. If you want to bring a room-temperature wine
down to cellar temp, simply place it in the fridge for 15-20 min-
utes. Take it out and serve.
Decanting, the pouring of wine into another vessel,allows the wine
to have contact with air and open up. Jeff recommends decanting
young red wines, as the air helps to open the nose and soften the
tannins. If you don't have a decanter, simply pour a glass, place
the cork back and leave the rest of the wine in the bottle for an
hour or two. The wine in the bottle will have a headspace that
provides almost as much exposure to air as decanting.
Very old wines with sediment should be decanted to avoid pour-
ing the sediment into your glass. Because they are more delicate,
they don't need extra aeration.
Gary prefers to drink wine from nice stemware, but he has enjoyed
plenty of Pinot out of Dixie cups. When the family gathers at ma-
triarch Jane Pisoni's home, we often grab small stemless glasses
from her kitchen cupboard-the same 4-ounce ones from which
her Swiss-Italian father drank his homemade reds. Regardless of
practical or sentimental choices, the best glass should have a
large bowl to concentrate the aromas ofthe wine and allow ample
room for swirling.
Q: From where do wine
flavors come and how
can I best identify
them?
A: "They start in the
vineyard with the
site, grapes and
farming practices.
These flavors are
then released in the
winemaking process,"
viticulturalist Mark
Pisoni explains.
When Mark snips clusters photo: Richard Green
of Chardonnay grapes
from Pisoni Vineyards and brings them to his nose, he doesn't
smell the "floral notes and stone fruits with hints of granny smith
apple, lemon meringue and brioche" described in our tasting
notes. Nor does the fruit taste like "citrus oil and honeysuckle."
Grapes smell and taste like grapes.
Mark's farming practices and the vineyard terroir contribute to the
flavors, aromas and structure that will emerge when his younger
brother transforms grape juice into bottled wine. During the wine-
making and aging process, the fermented grapes develop addi-
tional flavors that may be described with words such as "floral,"
"spice," "mineral" or "earthy"-or in more fanciful terms. The fruit
of the vineyard has changed into a beverage offering complex,
layered aromas and flavors.
The alchemy of wine conjures feelings and memories as readily
as flavors and aromas. The scent of the 2010 Lucy Rose of Pinot
Noir can remind one of picking a spring-flower bouquet-or the
flavors may recall a particular lazy-day picnic, in which the blush-
hued wine perfectly complemented the warmth of the midday
sun. A wine's ability to evoke other experiences adds a powerful
emotional component.
Each person's palate is unique, informed by the culture of one's
birthplace and local taste preferences. Although effective tools
exist for educating your palate, the most important question is
simple: Do you like it? Discover and drink wines that you enjoy.
Q: Are there rules for pairing food and wine?
A: "Our Pinot is so easy to drink, so approachable, that you
can drink it with
meat, fish...or in the
bathtub," Gary insists.
Some pairings have be-
come classics, like drink-
ing Pinot Noir with duck
or Chardonnay with grilled
fish. Seasonal factors may
also come into play, such
as enjoying the bright fruit
of a Rose during the sum-
mer or being warmed by
the spiciness of a Syrah
on a blustery winter eve-
ning. Our Lucia wines are
both balanced and food
photo: Richard Green
friendly. As Gary can attest, the wines are as approachable as he,
and they can accompany a wide variety of dishes.
We hope these suggestions help you enjoy wine and its enduring
appeal in the best possible way.
4. TASTING NOTES
2009 Lucia Pinot Noir, Garys' Vineyard
The 2009 Lucia Pinot N oir from the Carys' Vineyard has a remark-
ably complex nose. The combination of spicy fruits, lavender
and perfume aromas gives way to a sexy and intriguing wine that
continuously opens up. On the palate, the most striking character-
istics are the breadth and length of the wine. The tannins and fruit!
forest-floor flavor profile have a lasting weight that carries on for a
long time. As you drink this wine, pay close attention to the evolu-
tion of the flavors as the wine opens. Drink now through 2016.
2009 Lucia Pinot Noir, Santa Lucia Highlands
Dark ruby-red in color, the 2009 Lucia Pinot Noir, "SLH," is a
good representation of how we view the 2009 vintage: balanced
intensity A blend from the Carys' and Pisoni Vineyards, the Pinot
N oir offers an explosive bouquet of berry, spice, sage, clove and
tea leaf. The palate is powerful and full of dense tannins that will
give this wine promising age-ability. The nice acid, present in
many 2009s, provides the balance for this intense wine. Drink now
through 2015.
2009 Lucia Chardonnay, Santa Lucia Highlands
Sourced from multiple blocks at Pisoni Vineyards, the 2009 Lucia
Chardonnay possesses a bright yellow-green color and a slight
haze from being bottled unfiltered. T he aromas are focused around
floral notes and stone fruits with hints of granny smith apple,
lemon meringue and brioche. Rich on that palate with flavors of
citrus oil and honeysuckle, the finish is very long, and the fresh
acidity leaves one's mouth watering for another sip. Drink now
through 2013.
20 l 0 Lucy Rose of Pinot Noir, Santa Lucia Highlands
The 2010 Lucy Rose of Pinot N oir has the color of a near-ripe
strawberry, and its beautiful lifted aromas--a mix of red raspberry,
spring-flower bouquet, watermelon and orange blossoms- jump
out of the glass. T he mouth-feel is velvety and followed by soft-
yet-crisp acid. Strikingly complex for a Rose, the wine's elegance
and diverse flavor profile will be a great match for many meals.
Serve chilled.
- Jeff Pisoni, Winemaker
uWine is made in the vineyardu
photo: Richard Green
Lucia Vineyards & Winery
P.O. Box 908, Gonzales, CA 93926
ph: 800.946.3130 1 fax: 831.675.2557 1 www.luciavineyards.com
Spring 2011
Copy: Susan Pisoni Tavernetti 1 Design: Erin Klaesius
Photography: Richard Green and Pisoni Family