1. food and drink
2. beverages
3. alcoholic beverages
4. wine

KINGSIDE Wine and Beverage Manual
Wine sequence of service
Here is an easy guide to serving wine.
Wine service
Just as our general style is approachable yet professional, so should your wine service be.
Here are tips and steps from guest ordering to serving the wine. We believe wine is an
intrinsic part of the dining experience. For that reason, every table is greeted with a wine
menu.
Wines by the Quartino, half bottles, glasses after dinner and splits of sparkling are
located and listed by the name in the POS. Full bottles and magnums of wines are listed
by bin numbers in the POS. Using the search button will help you locate them. These
help to located the wine and assist in ordering. Sometimes people cannot pronounce the
wine’s name. Be sure to ask for the bin number also when taking an order and write it
down.
So...
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Wine ordered and bin number written down and entered into POS
White Wines BTQ, splits of sparkling and full WHITE bottles that are offered BTQ
are located at bar as well as liquor and beer.All other bottles are pulled by the
beverage expeditor and retrieved in the barista station.
Server checks to see that the wine is correct. Noting the producer, the region and
vintage. (This is not done while walking through the dining room. It is done at the
server station.)
Wine is presented to the guest who ordered it. The server points to and repeats
aloud the producer, region and vintage (and grape when applicable).
For example: “Sir, the Matua Sauvignon Blanc 2012”
The guest accepts the wine.
The bottle is opened keeping the label facing the guest and pouring a taste first
for the guest who ordered. Turning the bottle when you want to stop pouring helps
to reduce spillage.
Do not place the cork on the table. Only give it to the guest if they request it.
After removal, place it in your apron.
When they accept, pour out wine for the rest of the guests, serving women first
when possible.
Do not over pour. Make sure there is enough wine for everyone.
Finish pouring with the guest who ordered.
Place bottle near the host, label facing them
If a second bottle of the same wine is ordered, bring the guest who ordered a
tasting glass. Give a taste. If accepted, ask if you may pour for the rest of the
guests in the same glasses. If the answer is yes, proceed by first dumping what is
left of the tasting glass into the hosts glass and then the rest of the table.
If they want fresh glasses, bring them fresh glasses and make sure not to dump
out the hosts taste into the first one.
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What ifs…
What if a guest rejects the wine; they don’t like it or it is corked?
• Do…
o Simply remove the bottle and glass that was used for tasting.
o Ask the guest if he would like another bottle or try something different.
o If two bottles of the same wine are rejected, suggest that maybe we
received a bad batch and suggest the guest tries something different.
• Do not…
o Taste the wine yourself.
o Argue that the bottle is fine.
What if the vintage is incorrect?
• Do…
o Alert the service bartender; it may be that the wrong bottle was grabbed.
o If there is no more of the correct vintage 86 it. Inform the guest that we
have run out of that wine for the evening, give them a wine list and offer a
comparable bottle in both style and price range.
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Do not…
o Just assume it is the same price and sell it to the guest. A one-year
difference can mean a lot of money. Also people order vintage specific and
a year is a big deal to them.
What if you drip some wine on the table?
• Do…
o Spilling a little bit of wine is not the end of the world.
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Do not…
o Freak out and make a huge deal of it.
What if you spill some wine on a guest? Accidents happen…
• Do…
o Apologize, get the guest a cloth napkin and a rocks glass with soda water
and alert a manager of the situation immediately. He or she will assess
the situation and take appropriate action.
• Do not…
o Freak out and make a huge deal of it.
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What if a guests offers you some of their wine.
• Do…
o Accept gladly if you would like some.
o Get a glass and have the guest pour for you. If they let you pour, just pour
an ounce or 2.
o Say thank you, let them know you will enjoy it after the shift and bring it
to service bar with your name on it
o Let a manager know.
• Do not…
o Grab the bottle and take a swig.
o Drink it at the table.
o No shots or hard alcohol allowed.
Always be professional and use your individual style to create an enjoyable dining
experience for our guests.
Decanting: What is it, when do I do it, and how do I do it?
Fundamentally, decanting serves two purposes: to separate a wine from any sediment that
may have formed and to aerate a wine in the hope that its aromas and flavors will be
more vibrant upon serving.
Older red wines and Vintage Ports naturally produce sediment as they age (white wines
rarely do); the color pigments and tannins bond together and fall out of solution. Stirring
up the sediment when pouring will cloud a wine’s appearance and can impart bitter
flavors and a gritty texture. It’s not harmful, but definitely less enjoyable.
Decanting is simply the process of separating this sediment from the clear wine. It’s fairly
safe to assume that a red will have accumulated sediment after five to 10 years in the
bottle, even if this can’t be verified visually, and should be decanted. Keep in in also,
that with these older wines, the cork may be soft so take your time when removing the
cork. Here’s how to do it well:
1. Keep the bottle upright for as long as possible so the sediment can slide to the bottom
of the bottle, making it easier to separate.
2. Locate a decanter or other clean, clear vessel from which the wine can easily be poured
into glasses.
3. Remove the capsule and cork; wipe the bottleneck clean.
4. If possible, hold a light under the neck of the bottle; a candle or flashlight works well.
5. Pour the wine into the decanter slowly and steadily, without stopping; when you get to
the bottom half of the bottle, pour even more slowly.
6. Stop as soon as you see the sediment reach the neck of the bottle. Sediment isn’t
always chunky and obvious; stop if the wine’s color becomes cloudy or if you see
what looks like specks of dust in the neck.
The wine is now ready to serve. Keep the bottle on the table as it is still visually nice to
look at. Make sure to use a cloth napkin when pouring out of a decanter, as the wine is
more likely to drip. Ask a manager or seasoned server if you are apprehensive at your first
attempt.
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Pairing food and wine
The old idea that white wine is to be drunk with fish and white meat, and red with red
meat is not held today. In the past this was the only way people decided what to drink
with dinner. Now a day with the many variations of cuisine offered in many different
styles, the option for pairing food with wine is limitless. A successful pairing of food and
wine is one that you personally find appetizing and tasty!!
Still it is nice to have a basic guideline.
Compliment or contrast
Compliment flavor profile found in dishes.
For example, an earthy Pinot Noir goes well with a roasted chicken and the
grapefruit/citrus taste of Sauvignon Blanc goes with fish for the same reasons that lemon
does. It just tastes good!!
Contrast acid and tannin levels to cut through heavier and spicy dishes.
For example, a nice big red with good tannin, Cabernet Sauvignon from California for
example, will stand up to the juicy fatness of a rib eye steak. Protein tends to calm
tannins.
Balance flavor intensity
Pair light-bodied wines with lighter food.
Pair fuller-bodied wines with heartier, more flavorful, richer and fattier dishes.
What follows are some truths about how wine can react with food:
Foods that are delicate such as a simple grilled flounder may be overwhelmed by a big
red wine from Bordeaux. In the same respect, pasta with Bolognese sauce will overwhelm
a dry medium body Italian Pinot Grigio.
Tannic wines + sweet foods = less sweet
Tannic wines + salty food = more tannin and dryness
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Experimentation and an open mind are the best tools to have when pairing food with
wine.
Remember, if you like it, there’s nothing wrong with that!
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General stuff before we begin
What is wine?
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The formal definition of wine is an alcoholic beverage resulting from the
fermentation of grapes or grape juice.
A simple formula is:
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Sugar + yeast = alcohol + c02
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Weather plays a major role in the way wine is produced.
Here is another simple formula:
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Warmer climates = low acid and high alcohol
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Cooler climates = high acid and low alcohol
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Think of a grape like a tomato. The more sun it gets, the riper a tomato gets, the
more sugar and flavorful it gets. A tomato that is under ripe will display a more
acidic taste. Warmer climates produce bigger fruit driven wines, while cooler
climates will produce just the opposite.
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Red Wine 101
Today there are about 40 major grapes used in winemaking. Some of them are bottled
straight while others are blended. Blending wines add character and depth to wines.
Below is a short summary of major grapes and where they flourish the best.
Wines from old world countries (such as European countries) intend to be labeled by the
appellation they are from, while new world countries such as the United States and
Australia will have the grape varietals as the focal point. Understanding what grapes are
grown the best where will give you a better understanding of what to expect from certain
wines.
Grape
Commonly found in
Pinot Noir
Burgundy / Champagne, France
California / Oregon, United States
Tempranillo
Rioja, Spain
Sangiovese
Tuscany, Italy
Merlot
Bordeaux, France
California / Washington State
Zinfandel
California
Cabernet Sauvignon
Bordeaux, France
California, United States
Chile
Nebbiolo
Piedmont, Italy
Syrah / Shiraz
Rhone, France
Australia
Malbec
Argentina
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Major red grape varietals
Listed below are some of the world’s major red grape varietals and some common facts
about each. Each wine is different depending upon such factors as the soil, climate,
season and wine maker, to name a few.
Cabernet Sauvignon
(cab-uhr-nay sow-veeh-yawn)
The quick sip
Cabernet Sauvignon is sometimes referred to as the king of all reds. This is due to the
incredible growing adaptability, powerful flavor structure and ageing potential. All over
the world different grapes are blended with Cabernet Sauvignon to produce some of the
most sought after and expensive wines.
True colors
Cabernet Sauvignon grapes are small and have thick skins. This creates an intense
structure yielding a wine in deep color and high tannin level. Remember the tannin
comes from the grapes skin, seeds and stems.
In Bordeaux, France the Cabernet Sauvignon grape is blended to soften the tannins and
produce more earthy wines. In California, straight Cabernet Sauvignon produces more ripe
fruit flavors.
Flavor profiles: cassis, bell pepper, cedar, black cherry, tobacco, leather.
Merlot
(mehr-low)
The quick sip
Although Merlot got a bad rap in the movie “sideways” it still continues to be a major
player in the wine world. Some of the most sought after and expensive wines from
Bordeaux like Chateau Petrus contain mainly Merlot grapes.
True colors
Merlot used as a blending grape to Cabernet Sauvignon adds softness. Merlot grown in
mountain regions tend to have more fruit and power like in Washington State while grown
in flatter regions like Bordeaux it tends to bit a bit softer and more velvet like.
Flavor profiles: cherry, plum, mint, blackberry, spice, raspberry.
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Malbec
(mahl-beck)
The quick sip
While Malbec is a common grape found in a mainly blending capacity in Bordeaux,
France, Malbec is flourishing in Argentina. In the south of Bordeaux, in Cahors, Malbec
has to be a dominant 70% part of the wine blended to be considered a part of that
region.
True colors
Malbec adds color and tannin to blended wines. It 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.
Flavor profiles: spice, chocolate, plum, inky, blackberry.
Bordeaux blends and Meritage
The fantastic five
It makes sense that with such a long and successful history of winemaking, Bordeaux
wines have a unique formula. Winemakers in California, in an attempt to replicate this
formula have created a term for the same blend called Meritage (rhymes with heritage).
Two of the five grapes must be used. Cabernet Sauvignon, Merlot, Cabernet Franc,
Malbec and Petit Verdot are the five grapes used in this blend. Cabernet Sauvignon and
Merlot play starring roles while the other three, which add structure body and color,
supports them.
Rhone blends
In the Rhone region of France there are 22 grapes that are allowed to be blended. And
half of them are red. The main ones are Syrah, Grenache and Mouvédre. Southern Rhone
winemakers use Grenache as their primary grape. In other parts of the world such as
California, using these grapes are called “Rhone blends” using at least two of these three
grapes. The blending of these grapes produce wines that are rustic and ripe. In Australia,
Rhone blends are often called "GSM" or "SGM" - using the initials of the grapes used. In
California, the Santa Barbara and the central coast regions have a similar climate to the
Rhone making it ideas for these grapes to grow and flourish. Rhone blends have a great
amount of spice especially coming from the south of France where rosemary and “Herbes
de Provence” grow wild and bountifully.
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Syrah / Shiraz
(seh-rah/shee-rahz)
The quick sip
Syrah and Shiraz are the same grape, but are called different names depending on where
they are grown. In Australia it is called Shiraz and has established itself as the most
popular grape.
True colors
As with many other grape varietals, this one truly changes depending on where it is
grown. In the Rhone it takes on a peppery/blackberry/smoky identity. In Australia and
California, it accentuates a jammy and dense dark fruit characteristics. The most popular
and most expensive wine to come out of Australia and made from Shiraz is Penfolds
Grange.
Flavor profiles: pepper, meat, jam, smoke, sweet blackberries.
Grenache
(greh-naash)
The quick sip
Grenache, or Garnache as it is called in Spain loves dry hot weather. Thick skinned and
high ripeness level, Grenache grow the best in Spain (most widely grown grape there),
Australia and the southern Rhone. In both places it is blended with Syrah and Mouvédre.
In Australia it is part of the “GSM” wines. Also grown in Provence, it produces some
fantastic rose.
True colors
Grenache has a character of high sugar, sweetness, fruity and low acidity. This is one
reason it is ideal for blending. Spain and California have also had success in the growing.
Flavor profiles: spice, pepper, earth, black currant, alcohol.
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Mourvèdre
(more-veh-druh)
The quick sip
Best known from southern France, Mourvédre is also widely planted in Spain (second only
to Grenache, a bit tannic and best when blended, part of Australia’s GSM).
True colors
Mourvédre’s thick skins give great color and tannic level to blended wines. Rarely seen on
its own except more recently in California and Spain.
Flavor profiles: spicy, gamey, pepper, blackberry, herbs, blackberry.
Pinot Noir
(pee-noh nwahr)
The quick sip
Pinot Noir is one of the most difficult grapes to grow successfully. It only flourishes in
cool climates and the right soils. It is this reason that it produces some of the worlds
most desired wines. It is the major red grape grown in France’s prized Burgundy region.
Delicate yet complex, Pinot Noir is often misunderstood.
True colors
Pinot Noir now flourishes in Oregon, California and New Zealand. Younger Pinot’s exhibit
soft cherry and spices. As they age, Pinot’s develop in mushroom and truffles. The Pinot’s
from Oregon and California show more fruit concentration. People who truly love Pinot
Noir’s are mesmerized by the contradiction of delicateness and complexity. When we talk
about breaking old food pairing rules, these wines can easily be paired with fish and
white meat.
Flavor profiles: cherries, plums, strawberry, raspberry, mushroom, truffle, earth.
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Zinfandel
(zin-fahn-dell)
The quick sip
Zinfandel (nicknamed “Zin”) thrives in sunny warm regions such as California. It allows
for high sugar levels and high alcohol content. These grapes can produce big fruity wines
with smooth tannins. Not to be confused with white zinfandel, although this is the grape
used to produce it thanks to the high sugar levels. Its origin is believed to have come
from Croatia.
True colors
California’s Sonoma and Napa regions produce some of the best Zin’s. The balance of
fruit and alcohol create intensely dark and flavorful wines. Some of these California
zinfandel wines can match the intensity of Cabernet Sauvignons. The concentration of
sugar makes Zin an ideal candidate for late harvest dessert wines.
Flavor profiles: blackberry, blueberry, jammy, chocolate.
Tempranillo
(temp-ruh-nee-oh)
The quick sip
Tempranillo is often associated with the Ribera del Duero and Rioja regions of Spain. It is
a lighter grape that has a high acid level making it a great match with fatty foods. Some
believe that this grape is a descendant of Pinot Noir.
True colors
Tempranillo exudes a unique light strawberry flavor while maintaining its rustic quality.
Ageing for considerable time in American oak, Spanish Tempranillo’s present a mouth
filling sensation that is unique throughout the world.
Flavor profiles: strawberry, plum, earth, leather, herbs.
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Italian reds
In Italy, grape vines grow everywhere. It has over 2,000 indigenous varieties, 20 wine
regions and nearly 900,000 registered wineries. Most of the wine produced never leaves
the country and is consumed near the villages where it is grown. In Italy, food and wine
go hand in hand. Most of the grape varietals are only grown on Italian soil. All of these
great grapes thrive in Italy’s great microclimates produced by a terrain of 40% mountains
and surrounded by 4 different seas. Wine, bread and olive oil are called the “holy trinity”
in Italy.
Nebbiolo
(neb-bee-oh-loh)
The quick sip
Nebbiolo is a main player in Italy’s Piedmont regions of Barolo and Barbaresco. Mainly
grown in this area due to it’s site specific potential. Its name comes from the Italian word
“nebbia” meaning fog that blankets the area. They are long and rich wines with
substantial tannins. Nebbiolo is found in the great wines of Barolo and Barbaresco.
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True colors
Nebiollo wines are known for their ageing potential as time softens and rounds the grape.
Floral and velvety, Nebbiolo’s have a loyal following.
Flavor profiles: rose petals, tar, earth, chocolate, licorice violets and truffles.
Nero d’Avola
(neh-roe dah-voe-lah)
The quick sip
Off the coast of Italy lies Sicily, an island rich in culture and home of the Nero d’Avola
grape. Long used to as a blending grape, Nero d’Avola is now bottled straight and with
great success. Sicilian wines are on the rise and more and more attention is focused
there.
True colors
Also known as Calabrese, Nero d’Avola has great ageing potential producing wines that
are dark red in color, big fruit flavors and an undeniable chewiness.
Flavor profiles: raspberry, plum, spice, smoke, ripe red cherry
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Sangiovese
(sahn-gee-oh-vay-zee)
The quick sip
Sangiovese is Italy’s most widely planted variety. It translates as the “blood of Jove
(jupiter)” and is believed to predate Roman times having originated in Tuscany. The
principle grape in Chianti, another strain of Sangiovese called Brunello is famous in the
Brunello di Montalcino region. Although in the past, Chianti wines were thought of as low
quality, they have made a great comeback. Sangiovese wines, sometimes blended with
cabernet, produce a great flavor and texture that is ideal for food pairing.
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The grape has a natural high acid content and medium to high tannin level. Containing a
hint of earthiness these wines do not display bold fruity characteristics. These are wines
to serve when someone requests a “dry wine” a classic pairing is a Sangiovese based
wine with a pasta served with a tomato based sauce.
Flavor profiles: plum, spice, earthiness, tart cherry, olives.
Pinotage
(pee-noh-tahj)
The quick sip
Pinotage is a South African creation. It is a cross between Pinot Noir and Cinsault (which
South Africans call Hermitage), hence the marriage of the names. It exudes characters of
wild berry flavors mixed with rustic smokiness.
True colors
Pinotage is usually deep in color with the berry flavors up front while the undertones
contain a musty tannic roundness. It is associated more with the Cinsault grape than it is
Pinot Noir. Great for pairing with barbeque and grilled meats
Flavor profiles: wild berry, gamey, smoky.
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White Wine 101
In the world today, there are about 50 major white grapes grown. Unlike red wines, most
of them are not blended. Below is a short summary of major grapes and where they
flourish the best. Wines from old world countries (such as European countries) tend to be
labeled by the appellation they are from, while new world countries such as the United
States and Australia will have the grape varietals as the focal point. Understanding what
grapes are grown the best where will give you a better understanding of what to expect
from certain wines.
Grapes
Commonly found in
Riesling
Germany, Alsace / France, New York state
Sauvignon Blanc
Loire Valley / France, New Zealand, California
Chardonnay
Burgundy, champagne / France, California
Albariño
Spain
Chenin Blanc
Loire Valley / France, California
Gewürztraminer
Alsace / France
Pinot Grigio / Pinot Gris
Italy, France, California
Sémillon
Bordeaux (Sauternes) / France, Australia
Viognier
Rhone, Coindreau / France, California
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Major white grape varietals
Chardonnay
(shar-dawn-ay)
The quick sip
If Cabernet Sauvignon is the king of reds, then Chardonnay is the queen of whites. It is a
very versatile grape than can grow in many different types of soils and climates. It’s
origins come from Burgundy, France where it produces some of the world best white
wines. California also gets top billing when it comes to Chardonnay.
True colors
In cooler regions such as Burgundy, France and New Zealand, Chardonnay displays more
of a clean, acidic and mineral quality whereas in warmer areas such as California and
Australia, it leads toward the more tropical flavoring. Oak is almost always used in
Chardonnay production and shows more prominent in California wines than it does in
Burgundian production. For a cleaner no oak or little oak, look to Chablis in Burgundy.
Flavor profiles: nutty, buttery, creamy, apple, melon, pineapple, smoky orange, mineral.
Sauvignon Blanc
(so-veen-yawn blahnk)
The quick sip
Sauvignon Blanc is also a versatile grape calling many regions home. It thrives the best in
the Loire Valley / France (where it is called Sancerre and Pouilly Fume (not to be
mistaken with Burgundy’s Pouilly Fuisse), Marlbourough / New Zealand and California. It
is know for having high acidity, and a grassy herbaceous profile.
True colors
It’s home in the Loire Valley produce mineral undertones, crisp and tart (some refer to it
as cat pee), while in New Zealand, grapefruit and passion fruit flavors reign supreme.
Wonderful food pairing with fish to bring life and freshness to any dish. Best when drunk
at an early age.
Flavor profiles: mineral, stone, grass, passion fruit, grapefruit, lemon
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Pinot Grigio / Pinot Gris
(pee-noh gree-jee-oh/(pee-noh gree)
The quick sip
Pinot Grigio is the Italian version of Pinot Gris - same grape. Depending on where it is
grown however can make a big difference. In Italy, it takes on a character of crisp, light
and dry, while in Alsace, France, it leans towards the rich, fat and sometimes honeyed
profile. Here it is called Tokay d’Alsace.
True colors
Depending on the winemaker’s style, you can find this grape called by either name to give
you and idea of what it will taste like. Look for Pinot Grigio to mimic the crisp high acid
citrus notes. For the Pinot Gris style, as is found in Oregon and California, expect a more
rounder fruit and floral notes.
Flavor profiles: citrus, peach, pear, floral accents
Semillon
(sem-eel-yhon)
The quick sip
Commonly found in Bordeaux / France, Semillon is one of the worlds most long lasting
white wines. It partners up with a fungus called botrytis or noble rot, which attaches itself
to the grape and produces golden nectar like juice. It dehydrates the grapes, looking for
moisture for it’s spores, and concentrates the sugar levels. The result is rich concentrated
wines that are some of the most expensive dessert wines in the world. The most famous
and most expensive is Sauternes, Chateau d’Yquem.
True colors
Having low acid and oily texture, it is sometimes blended with sauvignon Blanc. In some
years when the weather is not good, the top Chateau’s will decide not to make any wine
and sell their grapes off to smaller unknown wineries.
Flavor profiles: sweet styles: vanilla, honey / dry style: lemon, apple.
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Pinot Blanc
(pee-no blahnk)
The quick sip
Pinot Blanc was believed at one point to be related to Chardonnay, but this is thought
today not to be true. Although it contains some round and strength characteristics, it
lacks the complexity of Chardonnay. The grape is known for it’s fresh apple aroma’s that
combine with an unmistakable crisp high acid. With age, it starts to develop honey
undertones.
True colors
In Italy, it is called Pinot Bianco in the Alto Adige region. It is also the base for the
sparkling wine in Alsace, France called Cremant d’Alsace.
Flavor profile: apple, pear, mineral, nutty.
Rhone blends
Rhone blends consists of two of the following principal grapes: Viognier, Rousanne,
Marsanne and Grenache Blanc. These wines are rich in flavor with intense aromatics and
texture. While the first three add body flavor and sugar, Grenache Blanc adds acidity and
crispness. These wines demonstrate spice, honey and green apple.
Viognier
(vee-ohn-yay)
The quick sip
Viognier is best known from the northern Rhone in France. Wine lovers crave these dry
wines that exude the perfumed aromas and flavors of peach, apricot and pear. Low in
acid but rich in flavor, Viognier is sometimes blended with red Syrah grapes to produce
some outstanding wines.
True colors
Although difficult to grow, many have taken on the challenge in California. This group
calls themselves the ”Rhone rangers”. The intensity of fruit flavors attack the taste buds
disguising its acidic backbone. Best partnered with heavier sauces found in shellfish and
white meat dishes.
Flavor profile: apricot, honeysuckle, peach, nectarine, pear, cinnamon.
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Riesling
(reez-leeng)
The quick sip
The Riesling grape loves cooler climates such as Germany and Alsace, France. Its slow
and steady ripening process is sometimes confused to only produce sweet wines. This
could not be further from the truth. The range of this grape goes from, bone dry to
lusciously sweet. It contains great acid and loves food. In Germany, sugar and ripeness.
Alsatian Rieslings tend to display a more dry style.
True colors
Riesling has a high level of acidity. Combined with this, the grape displays great floral
and fruit aromas. In Germany’s Mosel region, the distinctive slate soil shines through,
while in Alsace the warmer climate brings out the peach and apricot.
Flavor profiles: orange, mineral, peach, nectarine, floral.
Gewürztraminer
(guh-wertz-trah-meen-ehr)
The quick sip
The German word “Gewürtz” means “spiced” and these wines are known for their
distinctive crisp spicy attributes. Mostly grown in Germany’s Pfalz region, Gewürztraminer
sometimes have a pinkish hue due to the grapes skin color. Highly recognized by the
characteristics of lychee, cloves and nutmeg.
True colors
Gewürztraminers are mostly dry, but the great floral aspect can sometimes be confused
with sweetness. The wonderful blend of fruit, spice and acid make it a fantastic match for
spicy foods.
Flavor profiles: nutmeg, lychee, floral, nutmeg.
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Gruner Veltliner
(grew-nuhr felt-leen-ehr)
The quick sip
Gruner means green in German, not because of the color, but because it is best drunk
young. Austria and Germany are called home as it displays clean, fresh and fruity wines.
Perfumed notes with hints of white pepper and peach shine through.
True colors
Gruner Veltliner typically have a high acid level and make them a great match with a wide
array of foods such as fish and spicy foods.
Flavor profiles: tropical fruits, minerals, white pepper.
Chenin Blanc
(shehn-uhn blahnk)
The quick sip
The best of wines made from Chenin Blanc are grow and produced in the Loire Valley,
France. Four different areas - four different wines. Dry wines from Savenniéres, medium
sweet wines from Vouvray, full late harvest dessert wines from Coteaux du Layon and
sparkling wines from Saumur. In South Africa it is called Steen and in typically made in
the dry style.
True colors
While the best Chenin Blancs are made in France, it is now turning up in California. Soil
is a major factor in the style of this grape.
Flavor profiles: melon, honeycomb, green apple, mineral, floral.
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Muscat
(muhs-kat)
The quick sip
The Muscat grape is one of the oldest varietals known to man. Used for centuries to
produce wines that range from fine light wines which are often sparkling, such as in Italy
to form the bases of the Asti sparkling wines, to sweeter wines such as the northern
Rhone’s, Muscat de Beaumes-de-Venise.
True colors
Muscat wines are known for their fragrant scents, and often a distinctive orange blossom
aroma. You can find examples of Muscat grown and produced around the world such as
France, California, Italy, Spain and Portugal , to name a few.
Flavor profiles: perfume, orange blossom, roses, lychee.
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Rosé Wines 101
Rosé
(row-zay)
The quick sip
Usually made from red grapes, rosé is the French term for “pink.” It is a wine that mixes
all the wonderful refreshing qualities of a fresh white wine with some flavor
characteristics of a red. Although they do not have the body of red, the wines are left on
their skins to ferment for 2 – 3 days to obtain that pink color. Some of the best rosé
wines come from the south of France (Grenache based), Italy (Sangiovese and Nebbiolo),
California (usually called “blush wines”) and Spain.
True colors
Rosé wines can range in different styles. Typically dry from France and Spain to sweeter
ones called “White Zinfandel” in California. They are ideal summer wines made to be
drunk early.
Flavor profiles: strawberry, watermelon, honeydew, cherry.
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Champagne and sparkling wines
(sham-payne)
The quick sip
For a sparkling wine to be called Champagne, it has to be made in the Champagne region
of France. If it is made anywhere else in the world, it is called a sparkling wine. So, all
champagnes are sparkling wines, but not all sparkling wines are champagnes - easy
enough. Three different grapes can be used to make champagne (two of which are red).
Chardonnay adds elegance and finesse; Pinot Noir adds body, aroma and backbone; and
Pinot Meunier adds freshness and fruitiness. Vintage Champagnes are only made in the
best of years, while the rest produce “NV” or non-vintage champagnes. These can be a
blend of different grapes; vineyards and vintages are stylistically made depending on the
champagne house.
True colors
Other categories include:
Blanc de Blancs:
Made exclusively from Chardonnay grapes. Green apple and citrus
aromas turn to nutty butterscotch with age.
Blanc de noirs:
Made only from red grapes. Generally fuller, with red berry scents
and a rich finish.
Rosé:
Produced either by adding red wine to the cuvee or by allowing
brief skin contact. Dry, full bodied and elegant.
They are also categorized by sugar levels:
Extra brut:
Brut:
Extra dry:
Sec:
Demi-sec:
Doux:
Bone dry less than .6% sugar
Most popular style less than 1.5% sugar
Range from semidry to semisweet 1.2 – 2% sugar
1.7 – 3.5%
Even sweeter 3.3 – 5%
Sweetest style of champagne minimum of 5%
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How do they do that?
The one traditional method of making Champagne and sparkling wine is called Méthode
Champenoise (may-thod shahm-peh-nwahz) or Champagne method. The process is
simple - after each house is satisfied with their cuvee or blend (after it has gone through
it’s initial fermentation) it is put in a bottle. A special mixture of sugar syrup (sometimes
brandy) and special yeasts are added. The bottle is then capped. (as in capped like a
beer bottle). The sugar and the yeast cause a second fermentation to take place in the
bottle. This creates an even higher alcohol content and even more carbon dioxide which
fuses with the still wine to make it sparkling. A process called riddling or rémuage in
which the bottles are turned and position maneuvers the sediment into the neck of the
bottle. It is then disgorged or dégorgement. Sometimes, the bottleneck is flash frozen to
bind all the sediment, the cap is removed, the pressure shoots out the sediment and a
little more wine is added and then corked.
Fortified and Dessert Wines
These are wines made with addition of spirits to raise the alcohol content.
Port
Port is a sweet fortified wine (fortified with alcohol) made in Portugal and shipped out of
the Portuguese city of Oporto. During the usual fermentation process, a neutral grape or
spirit is added. This stops the process, maintaining the naturally high sugar level and
boosts the alcohol level to 18-20 percent. There are four basic categories of ports:
Vintage ports:
Made from grapes of a single vintage, from the best sites
and years, and bottled within two years. Some of theses
can age for up to 50 years.
Ruby ports:
Made from low quality batches of grapes. These ports
usually display a fresher flavoring and brighter colors.
Tawny ports:
Made from blending grapes from several different vintages.
These can be aged in wood for up to 40 years.
White ports:
Made the same as red port, only with white grapes.
Late-bottle vintage ports (lbv): Made from a single vintage, aged in wood, 4–6 years
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Madeira
(muh-deer-uh)
True Madeira comes from the island of the same name belonging to Portugal and located
620 miles off its coast. Another fortified wine, Maderia is unique because it undergoes an
intense exposure to heat oxidation making it one of the most indestructible wines in the
world. This is done artificially today, but used to be the result of long journeys across the
sea. The intense heat and exposure to wood, develops the slightly bitter and toasted
caramel flavor.
Sherry
Sherry is fortified wine from the area around Jerez, locate in southern Spain. There are
two main categories here. They are divided mainly due to special yeast called Flor and
levels of alcohol.
Fino:
Generally 15 percent alcohol or less, light and dry.
Oloroso:
Up to 18 percent alcohol. Deep in color and taste. Rich,
nutty and raisin like in taste.
Cream sherries:
Oloroso sherries that have been heavily sweetened and take
on a creamy texture
Ice wine
Rich flavorful wines that are made by picking grapes that are already frozen on the vines
and pressing them before they thaw. The freezing creates a high level concentration of
sugar resulting in rich flavorful wines ideal for after a meal.
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Barrels 101
What exactly do barrels do for the wine?
• Wooden containers allow a small amount of slow oxidation, integrating the wine’s
components and help it “grow up.”
• Oak contains wood tannin, which contributes to texture, mouth feel, and the
stabilization of color over time.
• Most importantly, wood, especially new wood in small barrels, adds aromatic and
flavor elements that can make or break a wine.
Why are barrels used?
• Barrels have been used to age wine since Julius Caesar discovered them while
invading France.
Does size matter?
• Over the past half century there has been a dramatic shift away from aging wine
in large, old, flavorless casks (German Fudern, Italian Botti) and toward the
smaller, newer, more flavorful 60-gallon barrels, used first in Burgundy and
Bordeaux.
Does everything need oak?
• New world = lots of new oak, exceptions include aromatic white wine Riesling,
Gewürztraminer and Muscat.
What does oak taste like?
• Vanilla, coconut, butterscotch, caramel, spice, coffee, chocolate, toasted bread,
bacon, smoke.
• If you taste something from a clean, young wine that isn’t fruit, it probably came
from the barrel.
Are all barrels the same?
• No! The type of barrel used is dependant on the type of grape/wine. Old oak, new
oak, American wood, French wood, lighter or darker toast levels.
Old vs. New
• New oak refers to the first time a barrel is used. On the first fill the barrel will
contribute more of its flavor compounds and tannins than in a second or third year
of use.
• Some people believe that second-fill barrels do not contribute enough flavors
while some people rely on the influence of sixth-fill and seventh-fill barrels.
• New oak requires a more intensely flavored wine that can absorb the impact, or a
conscious stylistic decision to have the oak be prominent.
• Grape variety matters!
• The Rhone region is known for relying on older and larger barrels in order to keep
the oak from being too prominent.
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French vs. American
• American white oak is a different species from the French standards.
• The largest difference between French and American oak is the barrel making
process.
• American coopers dried their barrels rapidly.
• The French let the staves dry in the open air, encouraging the interaction of
beneficial mold and enzymes to season the wood in delicious ways.
• 30 years ago, the prime purchasers of American oak barrels were bourbon
distillers; the wine industry got the leftovers.
• Now American coopers use a method more similar to the French.
• French oak is the norm for Cabernet Sauvignon, not just in Bordeaux, but also in
Napa.
• American oak is used with Zinfandel, Petit Sirah and Syrah in California as well as
in the Rhone, in Spain’s Rioja, full-bodied Latin American reds.
• American oak barrels cost between half and two-thirds as much as their French
counterparts, which currently go for $600-$700.
What is the significance of toast level?
• Fire-roasting the insides of barrels is the final step in the fine-tuning their flavor
and aroma profile.
• Toasting provides a buffer between the alcohol of the wine and the tannins of the
wood, moderating the influence of raw timber and adding some new
characteristics.
• Light toast- accentuate sweetness and spice.
• Medium toast- honey, toffee, and almond.
• Heavy toast- chocolate, smoke, and burnt sugar.
• There is no universal scale for measuring toast levels; one cooper’s medium toast
can be another’s heavy.
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Spirits and Liqueurs
What is a spirit?
Formally, a spirit is the distillation of a fermented product. In short, it is a formula of
taking a starch and adding heat to it. Next the vapor is collected and it is heated up
again. The actual distilling is a chemical process of collecting the concentrated alcohol of
that fermented liquid and removing the water. Interestingly enough, a spirit will not age
in the bottle.
Common spirits
Gin
Gin is made from grain, juniper berries, barley, rye and corn. Flavor profiles range from
juniper berry, anise to bitter orange zest and cinnamon.
Vodka
Vodka is made from fermented grain and potato. Name is derived from the Slovac word
“voda” meaning “water”. Vodkas today are distilled numerous times to produce a clear
and crisp tasting drink. Natural and artificial flavors are widely infused creating sweeter
and easier drinking cocktails.
Rum
Rum is made from fermented molasses and sugar cane. Dark rums are aged in oak barrels
sometimes charred to produce a smoky flavor. There is no uniform categorization for rum;
it differs from country to country. Caramel is sometimes added to adjust the color
consistency of the final product.
Whiskey
Whiskey is a term used to refer to a broader category of spirits that and made from grain
(including barley, malted barley, rye, malted rye, wheat and corn) and aged in oak casks.
The different types of whiskeys are as follows.
Scotch
Scotch must be distilled and fully matured for at least three years in oak barrels in
Scotland. The two major categories of scotch are blended and single malt. The latter
refers to a Scotch that is distilled by one distillery and uses only malted barley grain as
the only ingredient. The former consists of a mixture of single malt Scotch whiskies and
Scottish grain wheat and un-malted barley. Each region has its own distinct
characteristic. Peat used in the malting process produces a smokier whiskey.
Irish
Irish whiskey is traditionally a grain whiskey made in Ireland, made from a combination of
malted and un-malted barley and other grains. The lack of peat produces a sweeter and
smoother whiskey.
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American whiskey
American whiskey must be made of at least 51% and no more than 79% of a single
grain. They must be aged in new barrels of American white oak that have been charred
prior to usage.
Bourbon
Bourbon is whiskey that is created from at least 51% corn with the remaining
components consisting of malted barley, rye or wheat.
Rye
Straight rye must be made from at least 51% rye.
Brandy
Brandy is a spirit that has been distilled from grapes, grapes skins, stems and seeds (and
other fruit) there are two main types of brandies:
Cognac
Cognac is named after the town of Cognac in France and is a brandy produced in
the regions surrounding the town. It must contain at least 90% of the following
grapes; Ugni Blanc, Folle Blanche, or Colombard (most is made from Ugni
Blanc). It must be distilled twice and aged a minimum of 2 1/2 years in French
oak barrels. There are certain ageing requirements mandated by the government.
•
•
•
•
VS (Very Special or three stars) at least 2½ years in barrel.
VSOP (Very Superior Old Pale) reserve at least 4-years in a barrel.
XO (Extra Old) Napoleon, Hors d’Age at least 6-years in barrels.
Cognacs are rarely vintage dated.
Armagnac
Armagnac is made from grapes of the Armagnac region in the south of France.
The most common are Folle Blanc, Colombard and Baco Blanc. Although not
considered as elegant as Cognac, Armagnac has been produced two hundred years
longer. Armagnac is often vintage dated. Production is different than Cognac. The
ageing labeling is similar to Cognac.
Calvados
Calvados is a brandy made from apples. It comes from the lower Normandy region in
France.
Grappa
Grappa is a brandy that is made from the Pommace (the left over pulpy mash of skins,
seeds and stems left over from wine making) traditionally harsh and likened to igniting
your throat, some Grappas today are aged in oak and creating a softer version. In France,
“Marc” is made from the same process.
Eau de Vie
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Eau de Vies fall somewhere under the brandy headline. It is a French term meaning a
colorless brandy (sometimes in oak but rarely) distilled from fermented fruit juices. Some
more popular ones are Framboise (raspberries) and Poire Williams (pear).
Tequila
Tequila comes from and is made in the surrounding town of Tequila, Mexico. It is made
from the tequila Agave plant. It falls under the category of Mescal, which is any distilled
product from the Agave plant. It has to be 51% Agave to be called tequila, the remainder
is usually made up of sugarcane and maize (corn).
There are four main types of Tequila:
•
•
•
•
Oro (Gold) – Un-aged tequila, their color comes from adding colored caramel.
Blanco (White) – Un-aged white tequila
Resposado (Rested) - Aged minimum two months, maximum 1-year oak barrels.
Anejo (Aged) - Aged minimum 1-year, maximum 3-year oak barrels.
Aniseed based spirits
These are spirits that are made from the aniseed. It has a black licorice flavoring to it.
Each country has it’s own interpretation.
•
•
•
Pernod / Ricard / Pastis – France
Sambuca – Italy
Ouzo - Greece (we don’t carry this, just a heads up)
Liqueurs
Liqueurs differ from spirits in that liqueur’s are sweet alcoholic beverages that are
flavored with herbs, spices, roots, plants, and seeds.
Some common liqueurs are:
Amaretto:
made from almonds, originated in Italy.
B and B:
(Benedictine) cognac base with 27 plants and spices
infused developed by the Benedictine monks.
Baileys:
Irish cream and Irish whiskey based.
Chambord:
Made from red and black raspberries, honey, vanilla and
cognac. Made in the Loire Valley, France.
Creme de cassis:
Black currant flavored liqueur. Created in France, it is used
most commonly in a drink called a Kir, where it is added
to white wine (Aligote from Burgundy France to be exact),
or a Kir Royal where it is added to Champagne).
Chartreuse:
Made from 130 herbal extracts, green and yellow (milder,
sweeter), created by the Chartreuse monks in France,
Brandy based.
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Crème de menthe:
A sweet, peppermint or spearmint flavored liqueur. It can
be green or clear in color.
Triple sec:
A colorless orange flavored liqueur, develop in France,
made from dried orange skins. Used as a blending agent for
many cocktails, the Cosmopolitian and Margarita to name a
couple, Grand Marnier and Cointreau are the most famous.
Herb and honey flavored scotch whisky, most popular in a
drink called “Rusty Nail” (Drambuie and Scotch).
Drambuie:
Frangelico:
Made from hazelnuts and created in Canale, Italy.
Galliano:
Sweet Italian herbal liqueur.
Kahlua:
An American coffee based liqueur.
Malibu:
Barbados rum made with natural coconut extract.
Southern comfort:
(SoCo) a whiskey, spice, peach and orange flavored liqueur.
Created in New Orleans, Louisiana.
Other beverages
Campari:
Served as an aperitif (an appetizer drink served before a
meal), Campari, is a liquid infusion of bitter herb, plants,
fruit and water. Bitter in flavor, it is from Novara Italy.
Vermouth:
Vermouth is a fortified wine (wine in which additional
alcohol has been added) flavored with aromatic herbs and
spices. Dry and sweet are the most common.
Midori:
A melon flavored cordial (same as a liqueur, but made from
pulp and juices instead of herbs spice. Green in color.
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BEER
Beer has been produced and consumed since as early as 2,800 B.C. From the Sumerians
to the Egyptians, been has been a part of human history. But what is beer? Here is a
guide to what it is, how it’s made and what are the major different kinds you will see
today.
Beer is a term referring to fermented malt beverages flavored with hops. Malt gives flavor
and body to the beer. Commonly, malt is made from barley. The barley is soaked until it
sprouts and then drained and dried. During this process, natural enzymes are harnessed
to create fermentable sugar. Hops, water and yeast are then added to the mixture. The
hops are a dried blossom of a female hop plant adding spice and herbaceous flavors
along with bitterness and act as a natural preservative.
Different types of beer are classified into whether they fall into two categories: topfermenting yeasts or bottom-fermenting yeasts.
Top-fermenting yeasts
Simply put, top fermenting yeast floats at the top of the fermenting tank while it is
working it’s magic and bottom fermenting yeasts works it’s magic at the bottom of the
tank. The difference between the individual types of beer has much to do with the
temperatures that they are fermented. Top fermenting at warmer temperatures and
bottom fermenting at cooler temperatures.
Top fermenting yeast yield beer that is darker ranging from copper to black. The most
common types of top fermenting beers are:
Ale:
The most popular beer in England and North American
microbreweries. High hop tastes are prevalent showing all that
great bitterness, flavor body and aroma.
Porter:
Made famous in London. It is categorized by a slight sweetness,
dark and rich, made with roasted, malted barley.
Stout:
Similar to porter but made with roasted un-malted barley. This
creates a darker, less sweet beer with a grainy flavor. Dry, roast
caramel bitterness is prevalent. The most famous being Guinness.
Wheat beer:
Although beer is traditionally derived from malted barley, wheat
beer has made a name for itself. It is light colored, cloudy and in
Germany it is called Weiss (white). Brewed straight wheat or
sometimes half wheat and half barley. The later made famous in
Germany where it is called Hefeweizen has yeast particles floating
in it. Citrus fruit, banana, clove, nutmeg and vanilla flavors are
prevalent.
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Bottom-fermenting yeasts
Bottom fermenting yeast yield beer ranging in color from amber to pale yellow. The most
common bottom fermenting beers are:
Lager:
About 90% of beer fermented outside of England is lager. Clean
and pale, the yeast is fermented at cold temperatures. This creates
a smoother less fruit driven beer. Think Budweiser. Pilsners
classify as lagers, they just happen to be from the city of Pilsen,
BOHmia (Czech Republic).
Bock beer:
Darker than lager and higher in alcohol. Bock beer is traditionally a
seasonal beer associated with springtime. Malt driven and low hop
bitterness, deep copper to dark brown.
Malt liquor:
Malt liquor is really just an American marketing term used to
describe a malt beverage that is high in alcohol. In many states,
over 4% cannot legally be called beer.
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