The document is a chapter from a hospitality textbook about beverages. It discusses different types of alcoholic and non-alcoholic beverages including wines, beers, spirits and cocktails. It covers topics like common grape varieties and wine production processes. It also discusses pairing wines with foods, describing regional beer styles, spirits ingredients and how they are made. The chapter concludes by examining beverage service in different hospitality establishments and considerations for inventory control and personnel management.
This document provides an overview of food and beverage operations in the hospitality industry. It describes the various departments within food and beverage including kitchens, catering, banquets, restaurants, bars, and room service. It outlines the roles and responsibilities of key positions like the food and beverage director, executive chef, and sommelier. It also covers important operational aspects such as food costs, labor costs, and beverage controls. The document aims to describe the structure and management of food and beverage divisions in hotels.
Paradise Ranch & Whistler Icewine produces ice wines and late harvest wines in Canada. They harvest grapes below -8°C and press them to extract a highly concentrated sweet juice. The juice ferments slowly, resulting in wines with intense flavors and high sugar levels. Paradise Ranch has won numerous awards for their ice wines and packaging. They market their wines for special occasions and compete internationally to promote their business.
This document outlines a presentation on soft drinks. It discusses the history of soft drinks, types of beverages and soft drinks, ingredients in soft drinks like water, sugar, carbon dioxide, acids, and flavors. It describes the manufacturing process of soft drinks which involves clarifying water, mixing ingredients, carbonating the beverage, and filling and packing finished products. It also covers reasons why people drink soda such as taste, availability, marketing, cost and caffeine addiction. Potential health impacts of soft drink consumption are mentioned like obesity, diabetes, tooth decay and bone loss. The document concludes with suggestions to drink soft drinks in moderation.
This document outlines the storyboard for a Publix wine website. It includes pages for the home screen, information on the healthiness of wines, red wines, white wines, an FAQ page, and a contact page. Each page is described in terms of its fonts, colors, images, and content. Navigation links are provided to allow easy movement between the different pages.
The document is a drinks list from Vivas Wine that provides information on wines, beers, spirits and soft drinks as well as pairing suggestions for food and wine matching. It includes details on new products added to the list such as English wines, South African wines, and a pink zinfandel. The list also provides concise 6 bottle and 12 bottle "essential wine lists" with notes on why certain wines are included.
The brewery was opened in 1900 by Thomas Alexander Sadler and supplied pubs run by the Sadler family for over 100 years until brewing stopped in 1927. Thomas's grandson John and great-grandson Chris Sadler reopened the brewery in 2004, keeping the family brewing tradition alive for over four generations. The brewery produces a variety of beers and offers brewery tours and "Brew a Beer Day" experiences so visitors can sample their products and learn about the brewing process.
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 an overview of food and beverage operations in the hospitality industry. It describes the various departments within food and beverage including kitchens, catering, banquets, restaurants, bars, and room service. It outlines the roles and responsibilities of key positions like the food and beverage director, executive chef, and sommelier. It also covers important operational aspects such as food costs, labor costs, and beverage controls. The document aims to describe the structure and management of food and beverage divisions in hotels.
Paradise Ranch & Whistler Icewine produces ice wines and late harvest wines in Canada. They harvest grapes below -8°C and press them to extract a highly concentrated sweet juice. The juice ferments slowly, resulting in wines with intense flavors and high sugar levels. Paradise Ranch has won numerous awards for their ice wines and packaging. They market their wines for special occasions and compete internationally to promote their business.
This document outlines a presentation on soft drinks. It discusses the history of soft drinks, types of beverages and soft drinks, ingredients in soft drinks like water, sugar, carbon dioxide, acids, and flavors. It describes the manufacturing process of soft drinks which involves clarifying water, mixing ingredients, carbonating the beverage, and filling and packing finished products. It also covers reasons why people drink soda such as taste, availability, marketing, cost and caffeine addiction. Potential health impacts of soft drink consumption are mentioned like obesity, diabetes, tooth decay and bone loss. The document concludes with suggestions to drink soft drinks in moderation.
This document outlines the storyboard for a Publix wine website. It includes pages for the home screen, information on the healthiness of wines, red wines, white wines, an FAQ page, and a contact page. Each page is described in terms of its fonts, colors, images, and content. Navigation links are provided to allow easy movement between the different pages.
The document is a drinks list from Vivas Wine that provides information on wines, beers, spirits and soft drinks as well as pairing suggestions for food and wine matching. It includes details on new products added to the list such as English wines, South African wines, and a pink zinfandel. The list also provides concise 6 bottle and 12 bottle "essential wine lists" with notes on why certain wines are included.
The brewery was opened in 1900 by Thomas Alexander Sadler and supplied pubs run by the Sadler family for over 100 years until brewing stopped in 1927. Thomas's grandson John and great-grandson Chris Sadler reopened the brewery in 2004, keeping the family brewing tradition alive for over four generations. The brewery produces a variety of beers and offers brewery tours and "Brew a Beer Day" experiences so visitors can sample their products and learn about the brewing process.
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.
The document discusses food and beverage services, with a focus on alcoholic beverages and wines. It defines key terms like food, beverage, and different types of alcoholic and non-alcoholic drinks. It also covers the production of wines, including important factors like grapes, climate, soil and winemaking process. Finally, it discusses various wine-producing regions and countries around the world.
Tulloch Wines, rated 5 red stars by James Halliday, introduces their new Vineyard Selection Range to celebrate 117 years in business. The range was developed based on lessons learned over 10 years and selects the best parcels from vineyards to produce elegant, traditional wines that reflect their place of origin. The first wines in the series include a Semillon from Inglewood, a Verdelho blended from two vineyards, a Chardonnay from Denman, and a Shiraz blended from two historic vineyards.
This document provides information about wine and food harmony. It discusses different types of wines including still/natural wines, aromatic wines, fortified wines, and sparkling wines. It describes the winemaking processes for red, white, rosé and sparkling wines. It also discusses food pairings with different wines and general rules for wine and food harmony. The golden rule is to find combinations that enhance both the wine and food. Dry wines are generally served before sweet, and lighter wines before heavier ones. The document includes a quiz to test the reader's understanding.
This document provides a basic overview of the different types of wines including red, white, rosé, sparkling, and dessert wines. It discusses some key characteristics of each type of wine such as color, flavor profiles, and winemaking processes. The document also gives some basic food and wine pairing recommendations such as pairing red wines with red meat, white wines with white meat, buttery Chardonnays with lobster, and earthy wines with mushrooms. It emphasizes that there is no single right answer for pairings and encourages the reader to trust their instincts and learn through practice.
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.
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.
This document provides an overview of English basics for on-trade wine sales. It discusses understanding wine labels through grape varieties, geographic origins, or fantasy names. Key factors that influence wine style are examined, including climate, soil, viticulture practices, and vinification methods. Guidelines for pairing wine and food based on flavor profiles, body, acidity, and other attributes are presented. The importance of engaging guests in a fun and non-intimidating way to increase wine appreciation and sales is also covered.
ARW is a wine producer located in South Australia that is run by winemaker Alex Russell, who sources grapes from various regions in Australia to produce both boutique and commercial wines that are sold locally and exported to Asia; the company produces a variety of red and white wines with a focus on alternative grape varieties like Saperavi, Durif, and Montepulciano through small-batch boutique production and larger-scale commercial wines. ARW has a history of award success at wine competitions for its boutique alternative variety wines.
ONEHOPE Wine donates 50% of its profits to various charities. It has become a recognizable cause brand in the United States, raising over $400,000 for charity organizations. The company was started by eight friends who turned a personal mission to help a friend with cancer into a thriving business based on the principle of giving back through wine sales.
Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
The winemaker provides an update on the 2015 harvest season and current activities. The harvest was the earliest on record due to very hot weather. Most of the fruit was harvested by mid-October. The winemaker is now preparing the 2015 wines for bottling and tasting barrels of Chardonnay. He also notes an upcoming trip to Japan to promote Gordon Estate wines. Current releases and awards are highlighted in sidebars.
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.
S&S Events Planning proposes hosting the wine and beverage service for the 2011 Independent Booksellers Conference. They will hold the event at the Evergreen Brickworks venue in Toronto, which aligns with the conference's sustainability theme. S&S Events aims to incorporate elements of classic and modern elegance into the event's subtle modern style theme through lighting, colors, and wine selections. They will provide a variety of wines and beers from local sponsors during the cocktail reception, dinner, and post-dinner service to suit the wide range of attendee ages and backgrounds.
This document provides information about a homebrewing club meeting focused on specialty IPAs. It discusses the 2015 BJCP style guidelines for IPAs, including new subcategories. Commercial examples of different specialty IPAs like white, red, and Belgian IPAs are tasted and described. Tips are provided for brewing specialty IPAs and entering them in competitions following the new guidelines.
2012 Intermediate Wine Course 4: California & OregonLynn Wilkinson
This document summarizes an intermediate wine course covering North American wine production. It discusses the main wine producing regions in the US including California, Oregon, Washington and New York. For California it outlines the history from before phylloxera to the present day focusing on quality growth and cooler climate regions. Specific California counties with large numbers of wineries are listed. The document then examines several wines in a tasting, providing details on each wine's characteristics, producer history and food pairings.
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.
This document summarizes the 2015 Taste of Vail event, which featured wine, food, and beverage tastings from around the world. Some of the highlights included a Mountain Top Picnic at 10,350 feet with gourmet food prepared by acclaimed chefs, the Grand Tasting that was the showcase event with wineries and restaurants, and a Debut of Rose event under a heated tent. The week-long festival provided guests numerous seminars and tastings of wines, beers, spirits, and foods to enjoy.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
The document discusses food and beverage services, with a focus on alcoholic beverages and wines. It defines key terms like food, beverage, and different types of alcoholic and non-alcoholic drinks. It also covers the production of wines, including important factors like grapes, climate, soil and winemaking process. Finally, it discusses various wine-producing regions and countries around the world.
Tulloch Wines, rated 5 red stars by James Halliday, introduces their new Vineyard Selection Range to celebrate 117 years in business. The range was developed based on lessons learned over 10 years and selects the best parcels from vineyards to produce elegant, traditional wines that reflect their place of origin. The first wines in the series include a Semillon from Inglewood, a Verdelho blended from two vineyards, a Chardonnay from Denman, and a Shiraz blended from two historic vineyards.
This document provides information about wine and food harmony. It discusses different types of wines including still/natural wines, aromatic wines, fortified wines, and sparkling wines. It describes the winemaking processes for red, white, rosé and sparkling wines. It also discusses food pairings with different wines and general rules for wine and food harmony. The golden rule is to find combinations that enhance both the wine and food. Dry wines are generally served before sweet, and lighter wines before heavier ones. The document includes a quiz to test the reader's understanding.
This document provides a basic overview of the different types of wines including red, white, rosé, sparkling, and dessert wines. It discusses some key characteristics of each type of wine such as color, flavor profiles, and winemaking processes. The document also gives some basic food and wine pairing recommendations such as pairing red wines with red meat, white wines with white meat, buttery Chardonnays with lobster, and earthy wines with mushrooms. It emphasizes that there is no single right answer for pairings and encourages the reader to trust their instincts and learn through practice.
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.
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.
This document provides an overview of English basics for on-trade wine sales. It discusses understanding wine labels through grape varieties, geographic origins, or fantasy names. Key factors that influence wine style are examined, including climate, soil, viticulture practices, and vinification methods. Guidelines for pairing wine and food based on flavor profiles, body, acidity, and other attributes are presented. The importance of engaging guests in a fun and non-intimidating way to increase wine appreciation and sales is also covered.
ARW is a wine producer located in South Australia that is run by winemaker Alex Russell, who sources grapes from various regions in Australia to produce both boutique and commercial wines that are sold locally and exported to Asia; the company produces a variety of red and white wines with a focus on alternative grape varieties like Saperavi, Durif, and Montepulciano through small-batch boutique production and larger-scale commercial wines. ARW has a history of award success at wine competitions for its boutique alternative variety wines.
ONEHOPE Wine donates 50% of its profits to various charities. It has become a recognizable cause brand in the United States, raising over $400,000 for charity organizations. The company was started by eight friends who turned a personal mission to help a friend with cancer into a thriving business based on the principle of giving back through wine sales.
Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
The winemaker provides an update on the 2015 harvest season and current activities. The harvest was the earliest on record due to very hot weather. Most of the fruit was harvested by mid-October. The winemaker is now preparing the 2015 wines for bottling and tasting barrels of Chardonnay. He also notes an upcoming trip to Japan to promote Gordon Estate wines. Current releases and awards are highlighted in sidebars.
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.
S&S Events Planning proposes hosting the wine and beverage service for the 2011 Independent Booksellers Conference. They will hold the event at the Evergreen Brickworks venue in Toronto, which aligns with the conference's sustainability theme. S&S Events aims to incorporate elements of classic and modern elegance into the event's subtle modern style theme through lighting, colors, and wine selections. They will provide a variety of wines and beers from local sponsors during the cocktail reception, dinner, and post-dinner service to suit the wide range of attendee ages and backgrounds.
This document provides information about a homebrewing club meeting focused on specialty IPAs. It discusses the 2015 BJCP style guidelines for IPAs, including new subcategories. Commercial examples of different specialty IPAs like white, red, and Belgian IPAs are tasted and described. Tips are provided for brewing specialty IPAs and entering them in competitions following the new guidelines.
2012 Intermediate Wine Course 4: California & OregonLynn Wilkinson
This document summarizes an intermediate wine course covering North American wine production. It discusses the main wine producing regions in the US including California, Oregon, Washington and New York. For California it outlines the history from before phylloxera to the present day focusing on quality growth and cooler climate regions. Specific California counties with large numbers of wineries are listed. The document then examines several wines in a tasting, providing details on each wine's characteristics, producer history and food pairings.
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.
This document summarizes the 2015 Taste of Vail event, which featured wine, food, and beverage tastings from around the world. Some of the highlights included a Mountain Top Picnic at 10,350 feet with gourmet food prepared by acclaimed chefs, the Grand Tasting that was the showcase event with wineries and restaurants, and a Debut of Rose event under a heated tent. The week-long festival provided guests numerous seminars and tastings of wines, beers, spirits, and foods to enjoy.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.