1.

WINES

1.1.1 DEFINITION

Wine is an alcoholic beverage obtained from the juice of freshly gathered grapes, the
fermentation of which is carried out in the district of origin as per the local tradition and practice.

WINE PRODUCTION

Viticulture is the process involved in the cultivation of grapes for the manufacture of wine. The
process involves ploughing the ground, pruning, weeding, spraying and harvesting. The aim of
viticulture is to produce a crop of fruit with sufficient sugar, acids, proteins, & other components
to yield stable wine with pleasant flavour characteristic of the region, within natural constraints of
local national & international regulations

Pruning is the trimming of the vines to control surplus vegetative growth to produce better crop.
Weeding is the process of removing unwanted plants from the vineyards.

Grapes are harvested when ripe and a coating

of ‘bloom’ appears on the skin.
The bloom consists of a variety of , micro
organisms with majority of various yeast
species. The most important factor in harvesting
is to avoid oxidation i.e. getting the bunches of
grape to the winery as quickly as possible
without breaking the skin of the grapes
Refractometer is a tool used to measure the
sugar content in grapes.

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VINIFICATION
Vinificalion is the set of processes involved in the production of wine beginning with
fermentation to bottling.

A. HARVESTING
• Grapes are normally ready for harvesting 100 days after flowering. ‘Bloom’ appears
on the skin
• Harvesting done manually or mechanically
• The most important factor in harvesting is to avoid oxidation i.e. getting the bunches
of grapes to the winery as quickly as possible without breaking the skin of the grapes
• Refractometer: It is used to measure the sugar content in grapes.

B. DESTEMMING & CRUSHING

For white wines made from white grapes (Blanc de
blanc) the grapes are pressed immediately after the
harvest and only the juice goes for fermentation.
Grapes are pressed very lightly incase the white wine
is made from black grapes (Blanc de noir). For red
wines the stalks are removed by a machine called as
Egrappoir.

Then the grapes are crushed and transferred to vat for

fermentation where the juice achieves desired colour
and alcohol content. Unfermented grape juice is called
as ‘must’.
C. FERMENTATION.
The sugar in the grapes is converted to sugar and alcohol by the action of yeast. Mainly two
types of yeast are found on grape skin- wild yeast and wine yeast: Wild yeast survives till the
alcohol percentage reaches 4% and wine yeast till 18% of alcohol. Fermentation releases heat
and care has to be taken to keep the temperature below 18° C. At higher temperatures the must
ferments too quickly resulting a wine of inferior quality and shorter life span. Sometimes a mild
dosage of Sulfur dioxide may be added to the crushed grapes or must. Sulfur in various forms is
known to kill certain harmful bacteria and also
prevent oxidation. During the fermentation
the grape material tends to float to the top of
the vat forming a “cap.” To better enable
extraction of red pigments and to influence
wine flavor, winemakers typically punch down
the cap or pump juice from the bottom over
the cap. For rose or red wines when the
required colour and tannin content is received
the fermenting juice is separated from the
skin by pressing. Fermentation stops when all
the sugar in the must is converted. In order to
find out if the sugar has been absorbed, the
winemaker uses a hydrometer. Fermentation may be stopped artificially by the addition of Sulfur
or alcohol. When the fermentation process gets over, dead yeasts falls down in the barrels.
These are called as ‘lees’.

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Malolactic fermentation is a secondary process of bacterial conversion, which may follow or
overlap with primary fermentation. Harsher tasting malic acid is converted into softer, and less
acidic, lactic acid. Carbon dioxide is also produced. In practical terms this means a reduction in
the acidity of the wine and an increase in its complexity. The level of alcohol is unaffected. Like
primary fermentation, Malolactic fermentation can be induced by the introduction of cultured
bacteria, or suppressed with sulfur dioxide.

If a wine is bottled quickly, it may take place inside the bottle. One reason SO2 is used at
bottling is to prevent this. A winemaker has to wait for the Malolactic fermentation to finish
naturally before he can bottle his wine.

D. RACKING
After fermentation the wine is allowed to settle down. The top clear part is carefully drained in to
another tank without disturbing the sediments which is mostly lees. This is repeated many
times.

E. FINNING
Various finning agents are added to wine like whites of egg, ox blood, gelatine or ising glass or
milk. Ising glass is the bladder of sturgeon fish. This is aimed at clarifying the wine.

F. FILTERING
As the name implies , filtering is the process of sifting the wine through a porous surface.
Sterilization filters have microscopic pores which can remove yeast contamination which, if left
would induce a secondary fermentation.
G. MATURATION
The wine is stored in oak casks for maturing The age of the wood in which a wine is matured
affects its flavour dramatically. Old oak will add subtly to a wine, new oak will give it a
strongly woody, vanilla taste and smell.

The white wine changes from greenish to golden straw colour and red wine changes from
purple to garnet colour.
H. BOTTLING
After proper aging, bottling is carried out in glass bottles. White wines and rose wines are
usually sold in clear bottles . The bottles for red wine and champagnes are usually dark which
minimizes the chance of sun or other strong light discolouring the wine. Most bottles have a well
or “punt” at the bottom. This strengthens the bottle and also acts as a stabilizer while pouring
the wines which have sediments.

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Old bottles are usually not used for bottling wines. Incase old bottles are used they are
disinfected with Sulfur dioxide.

The bottles are closed using corks made from

cork oak. The corks are first steeped in warm
water and then in the wine it is to bottle. The
best corks come from Spain or Portugal. Wine
bottles are stored horizontally to prevent the
cork from drying out. Synthetic corks are also
available in the market. Many cheaper wines
uses screw caps.

SULFURING
The process of adding Sulfur to crushed grapes
to prevent oxidation and sourness is called
Sulfuring. Sulphur dioxide (SO2) is the most
widely used and controversial additive in
winemaking. Its main functions are to inhibit or
kill unwanted yeasts and bacteria, and to protect
wine from oxidation.
SO2 is added at several points in the process of
conventional vinification and is present in the
finished wine in the form of sulphites. Sulphites
occur naturally in all living things and are
present in small quantities even in unsulphured
wines.

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 WINE MAKING FLOW CHART

HARVESTING

DESTEMMING , CRUSHING & DESTEMMING & CRUSHING

PRESSING FOR WHITE WINES FOR RED WINES

FERMENTATION FERMENTATION

RACKING RACKING

FINNING FINNING

FILTERING FILTERING

MATURATION MATURATION

BOTTLING BOTTLING

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1.1.2 Types of wine
Table wine / Still wines
The strength of table wines are comparatively low and varies from 8% to 14% of alcohol. These
are further classified as per their colour in to red, white or Rose.

Fortified wines

Wines fortified by the addition or grape spirit are called as fortified wines. These wines have
15% to 22% of alcohol content. Grape spirit may be added before , during or after fermentation
resulting in a sweet, semi sweet or dry wine.

Examples:
Sherry — Fortified wine from Spain (15-18% Alcohol)
Madeira — Made on portugese island of Madeira. (18% alcohol).
Port - from Portugal (18 — 22 % al)
Marsala — from sicily in Italy 18% alcohol

Aromatized wines
These wines are flavoured by various herbs and spices. Worm wood, Licorice, aniseed etc are
some of the common flavouring agents used. These wines are fortified with alcohol percentage
ranging from 15 to 22% Vol.
Martini, Cinzano, Chambery and Nouilly prat are examples of aromatized wines which fall in to a
category of Vermouths. Vermouths originated in Italy in 1757. Cinzano Rosso, Cinzano Bianco,
Martini Rosso, Noilly prat red are examples for sweet vermouths. Dubonnet and Lillet are two of
the popular French aromatized wines.

Sparkling wines
These are wines which has carbon di oxide incorporated which gives it an effervescence. The
wine appears to be bubbling or sparkling when opened. The most prominent of all sparkling
wines is Champagne. Sparkling wines are also known as Vin Moussëux. There are three
method of making sparkling wine

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Examples for champagne- Moet & Chandon, Don perignon

Champagne

The Champagne wine region is a historic province in the northeast of France the area is best
known for the production of the sparking white wine that bears the regions name- Champagne.
Champagne was invented by a monk named Don Perpignon. The region is about 100 miles
(160 km) east of Paris. The viticultural boundaries of Champagne are legally defined and split
into five wine producing districts within the administrative province: Aube, Côte des Blancs, Côte
de Sézanne, Montagne de Reims, and Vallée de la Marne. The towns of Reims and Épernay
are the commercial centers of the area. The principal grapes grown in the region include
Chardonnay, Pinot Noir, and Pinot Meunier.

Climate: The high latitude and mean annual temperature of 10 o C (50 °F) creates a difficult
environment for wine grapes to fully ripen. The cool temperatures serve to produce high levels
of acidity in the resulting which is ideal for sparkling wine. The average annual rainfall is 63 cm
(25 inches), with 4.5 cm (1 .8 inches) failing during the harvest month of September.

Soil: Chalky, Occasionally with sandy top soil. The Aube area is an exception with
predominately clay based soil,

CHAMPAGNE PRODUCTION
The traditional process used in the Champagne region of France to produce the sparkling wine
known as Champagne is known as the méthode de Champenoise.

Harvesting
Grapes used for Champagne are generally picked earlier, when sugar levels are lower and acid
levels higher. Except for pink or rosé Champagnes, the juice of harvested grapes is pressed off
quickly, to keep the wine white.

First fermentation
Assemblage- blending of base wines into Cuvee
The first fermentation begins in the same way as any wine, converting the natural sugar in the
grapes into alcohol while the resultant carbon dioxide is allowed to escape. This produces the
base wine. This wine is not very pleasant by itself, being too acidic. At this point the blend,
known as the cuvee is assembled, using wines from various vineyards, and, in the case of non-
vintage Champagne, various years.
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Second fermentation
The blended wine is put in bottles along with yeast and a small amount of sugar, called the
liqueur de tirage, and stored in a wine cellar horizontally, for a second fermentation.
Champagne requires a minimum of 1.5 years under the Appellation d’Origine ContrOlée to
completely develop all the flavour.
During the secondary fermentation the carbon dioxide is trapped in the bottle, keeping it
dissolved in the wine. The amount of added sugar will determine the pressure of the bottle. For
a standard value of 6 bars (87.02 PSI) pressure inside the bottle, it is necessary to have 18
grams of sugar, and 0.3 gram of yeast per bottle, (Saccharomyces cerevisiae)

AGING ON LEES
Wines from Champagne cannot legally be sold until it has aged on the lees in the bottle for at
least 18 months in the case of non-vintage Champagne. Champagne’s AOC regulations further
require that vintage Champagnes are aged in cellars for three years or more before
disgorgement, but most top producers exceed this minimum requirement, holding bottles on the
lees for 6 to 8 years before disgorgement.

REMUAGE/ RIDDLING
After aging (a minimum from one and a half to three years), the sediment (lees) must be
consolidated for removal. The bottles undergo a process known as riddling (remuage in
French). In this stage the bottles are placed on special racks called pupitres. This places the
bottles at a 45° with the cork pointed down. Every few days the bottles are given a slight shake
and turn and dropped back into the pupitres (eventually the angle is increased). The drop back
into the rack causes a slight tap, pushing sediments toward the neck of the bottle. In about 6 to
8 weeks the position of the bottle is pointed straight down with sediment in the neck of the
bottle. Mechanized riddling equipment is called as gyro palettes.

Disgorging
The removal process of lees from the Champagne after second fermentation is called
disgorging (dégorgement in French). Modern disgorgement is automated by freezing a small
amount of the liquid in the neck and removing this plug of ice containing the lees.

Dosage
Immediately after disgorging but before corking, the liquid level is topped up with liqueur de
expedition. At this time, it is common to add a little sugar, a practice which is known as dosage,
which means that the liqueur de expedition consists of a mixture of base wine and sucrose. The
amount of sugar added will determine the sweetness of the Champagne, since the sugar
previously present in the wine was consumed in the second fermentation. Most of the time,
sugar is added to balance the high acidity of the Champagne rather than to actually achieve a
sweet- tasting wine.
The majority of the Champagne produced is non-vintage (also known as mixed vintage or multi
vintage), a blend of wines from several years. This means that no declared year will be
displayed on the bottle label. The grapes to produce vintage Champagne must be 100% from
the year indicated,

SUGAR CONTENT – CHAMPAGNE SWEETNESS SCALE

Doux (meaning sweet)- More than 50 grams of sugar per litre.
Demi-sec (half-dry)- 33 to 50 grams of sugar per litre.
Sec (dry)- 17 to 32 grams of sugar per litre

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Extra sec (extra dry)12- 17 grams of sugar per litre
Brut (almost completely dry)- less than 15 Grams of sugar per litre.
Extra brut – Less than 6 grams residual sugar
Brut nature/brut zero- Made with no dosage at all. Bone dry and too acidic. Less than 3 grams
of residual sugar

Champagne Bottle sizes

Name No of Bottles Capacity No of Glasses
Quart -also called a 1/4 bottle 18.75 cl 2 small glasses
split
Pint/ Demi-bouteille 1/2 bottle 37.5 cl 3 glasses
Bouteille 1 bottle 750 ml, 75 cl 6 glasses

Magnum 2 bottles 150 cl 12 glasses

Jeroboam(King of 4 bottles 3 liters 24 glasses
Israel in 9th century
BC).
Rehoboam(Son of 6 bottles 4.5 liters 36 glasses
Solomon and king of
Israel in 10th century
BC)
Methuselah Named 8 bottles 6 liters 48 glasses
after the biblical
patriarch who lived
969 years
Salmanazar - 12 bottles 9 liters 72 glasses
Named after an
Assyrian king that
lived in the 9th
century BC
Balthazsar Named 16 bottles 12 liters 96 glasses
after a regent of
Babylon, living in the
6th century BC
Nebuchadnezzar was 20 Bottles 15 liters 120 glass
king of the Neo-
Babylonian Empire, who
reigned c. 605 BC –
562 BC.

Types of Champagne
Cuvee Prestige — These are superb expensive wines made in the best years
Vintage Champagne- Vintage year is a year when all the factors help to produce very good
quality grapes. Usually good or very good years are classified as vintage years. Vintage year
will be displayed on the bottle.
Non Vintage Champagne: Blend of wines from different years.
Pink Champagne: A very small amount of red wine made from grapes grown from Bouzy, in
the Champagne district is added till the desired colour is achieved,

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Popular Brands of Champagne

Veuve Clicquot Ponsardin

Lanson

Mumm
Dom Perignon

Krug & Co
Moet & Chandon

Perrier Jouet Pol Roger

Mercier Bollinger

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Service of white wines
1. Obtain the wine from the storage area. Check that the order is correct and that the wine is
clear and at correct temperature. ( 10 – 12.5 o C)

2. Take it to the table in a Wine chiller and place the wine chiller in a stand.

3. Present the bottle to the host with the label showing — this allows him or her to check that the
correct wine is to be served

4. Ensure the correct glasses are placed on the table for the wine to be served.

5. Make sure a clean napkin is tied to the handle of the wine chiller — this is used to wipe away
condensation and water from the outside of the bottle before serving from it.

6. Using a waiter’s friend, cut the foil all the way round, below or above the bottle rim at the top
of the bottle (some bottles have small caps rather than foils). The top of the foil only is then
removed and the top of the cork is wiped with the napkin.

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7. Remove the cork using a waiter’s friend. Smell the cork in case the wine is ‘corked’.

8. Place the cork in the wine chiller. If the wine is a high quality vintage wine then the cork would
generally be placed on a side plate at the head of the host’s cover. This cork should have the
name and year of the wine printed on it.

9. Wipe the inside of the neck of the bottle with the napkin

10. Wipe the bottle dry

11. Hold the bottle for pouring using the waiter s cloth so that the label may be seen.

12. Give a taste of the wine to the host, pouring from the right hand side. He or she should
acknowledge that the wine is suitable, ie that it has the correct taste, bouquet and temperature.

13. Serve ladies first, then gentlemen and the host last, always commencing from the host’s
right side

14. Fill each glass two-thirds full or to the widest part of the bowl — whichever is the lower This .
leaves room for an appreciation of the bouquet. On finishing pouring a glass of wine, twist the
neck of the bottle and raise it at the same time to prevents drops from falling on the tablecloth

15. Replace the remaining wine in the wine bucket and refill the glasses when necessary.

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If a fresh bottle is required, then fresh glasses should be placed upon the table, and the host
is asked to taste the new wine before it is served.

Service of Red wine

The basic procedure for the opening and serving of red wines is the same as for white wines. If
the red wine to be opened is young, the bottle may stand on an under plate or coaster on the
table and be opened from this position.

The cork should be removed from the bottle of red wine as early as possible so that the wine
gives away any Sulphur flavor and attains room temperature naturally. ( 15 to 18o C)

Decanting of Wine:
If the wine is of age and/or is likely to have a heavy sediment then the wine should be decanted
It should be placed in a wine basket and first presented to the customer. Placing the bottle in a
wine basket helps to keep the bottle as horizontal as possible, in order to prevent the sediment
from being shaken up. The wine should then be decanted.

There is also a trend nowadays to decant younger red wines, simply because exposure to air

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improves the bouquet and softens and mellows the wine. Decanting also enhances the
appearance of the wine, especially when presented in a fine wine decanter. However, the
permission of the host should always be sought before decanting a wine in the restaurant.
Decanting is the movement of wine from its original container to a fresh glass receptacle,
leaving the sediment behind.

1. Extract the cork carefully. The cork may disintegrate because of long contact with alcohol, so
be careful.

2. Place a single point light behind the shoulder of the bottle, a candle if you are decanting in
front of customers, but a torch, light bulb or any light source will do

3. Carefully pour the wine into an absolutely clean decanter The light will reveal the first sign of
sediment entering the neck of the bottle

4. As soon as sediment is seen, stop pouring into the decanter but continue pouring into a
glass. The latter wine, when it settles, can be used as a taster or for sauces in the kitchen.

5. The wine should always be checked to make sure that it is clear before being presented at
the table for service.

6. If the wine is not clear after decanting then it should be decanted again into a fresh decanter,
but this time using a wine funnel which has a piece of fine muslin in the mouth of the funnel. If
the wine is still not clear it should not be served and a new bottle of the wine selected.

Very old red wine can break up with too much exposure to air. Such wines can be left to stand
for a few days to allow the sediment to settle at the bottom. The bottle is then opened before the
meal is served and the wine is poured very carefully straight into the glass, with the bottle held
in the pouring position as each glass is approached. This prevents the wine slopping back to
disturb the sediment. Sufficient glasses should be available to finish the bottle, thereby ensuring
that the wine does not re-mingle with its sediment during the pouring process.

Service of Champagne and sparkling wine

The same method is used for opening all sparkling wines. The wine should be served well
chilled ( 4.5 to 10o C) in order to obtain the full effect of the secondary fermentation in the bottle,
namely, effervescence and bouquet. The pressure in a Champagne bottle, due to its maturing
and secondary fermentation, will be about 5 kg per cm2 (about 70 lb per sq in). Great care must
therefore be taken not to shake the bottle otherwise the pressure will build up and could cause

1 After presenting the bottle to the host the wine is ready for opening.
2 The neck of the bottle should be kept pointed towards a safe area in the restaurant during the
opening process, in order to avoid any accidents to customers should the cork be released
suddenly.

3. The thump should be held over the cork with the remainder of the hand holding the neck of
the bottle.

4. The foil around the top of the cork is separated from the foil around the neck of the bottle by
pulling on the tab on the foil, or by using a wine knife to cut it. The foil is not removed.

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5. The wine cage is carefully loosened, but not removed.

6. Then, holding the cork and the cage in one hand, the bottom of the bottle should be twisted
with the other hand to slowly release the cork.

Sparkling wine should be served in flutes or tulip-shaped glasses from the right hand side of
customer. It is also worth considering lifting the glass from the table so as to pour the
wine, more easily and quickly, and to reduce the frothing of the wine

WINES OF FRANCE

Largest producers and consumers of wines in the world are France and Italy, France remains
the foremost country in the world in its diversity and experience of wine. French wine is
produced in quantities between 50 and 60 million hectolitres per year, or 7–8 billion bottles. The
major industry is wine production. They have six major regions and each has their own
character.

Main regions
Alsace
Bordeaux
Burgundy
Champagne
Loire
Rhone

Lesser regions
Bergerac
Cote de Duras
Jura
Jurancon
Madiran
Monbazzilac
Languedoc - Roussillon
Provence

I ) BORDEAUX
This is the largest region. It has sandy limestone soil. Located at the centre of France, it has got
nearly 4000 vineyards covered over 3,20,000 acres and produces 8 million gallons wine.
Bordeaux region is divided in to districts- parishes, labeled in regard to their origin (Chateau).
This type of wine are controlled by the law” Appellation controlee” ( AOC). Red wines of
Bordeaux is known in English as claret.

The top quality districts of Bordeaux are:

Medoc
Graves
St.Emillion
Pomerol
Entre de mere
Sauterne
Barsac

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Red wine districts of Bordeaux are: Medoc, Graves, St.Emillion, Pomerol

a. Medoc
This district is sub divided in to two:
• Bas Medoc
• Haut Medoc
Few wines (Red )from this region are:
Chateau Laujac
Chateau Lafite
Chateau Latour
Chateau Mouton Rothschild
Chateau Lafite Rothschild.

b. Graves
This region has gravel type soil. Wines are fuller bodied than Medoc
Wines:
Chateau Haut Bailly
Chateau Haut Brion
Chateau La mission Haut Brion

c. St.Emillion and Pomerol

These are adjacent districts. Wines are blended from Cabernet sauvignon, Cabernet Franc and
Merlot grape varieties. Wines are fuller bodied than Medoc and Graves. These wines have a
lovely deep colour, strong bouquet and generous flavour. Pomerol is lighter than St.Emillion.

Wines from St.Emillion

Chateau Larmande
Chateau Laroze
Chateau Ausone
Chateau Cheval Blanc

Wines from Pomerol

Chateau De sales
Chateau Gazin
Chateau Petrus
Chateau L’Enclos
Chateau Latour Pomerol.

White Wine Districts of Bordeaux

d. Sauterne
Sweet wines are produced here. Best sweet wine produced is Chateau d’yquem
Other wines
Chateau ‘Y’
Chateau gilette

e. Entre deux mers – Between the rivers Garome and Dordogne

Chateau Bonnet
La gamage

f. Barsac

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In the southern part of the Bordeaux region, Barsac is famous for outstanding sweet wines.
Barsac is among the best dessert wines in the world.

In Barsac, wine growers have the choice to market their wine under the Barsac AOC or
Sauternes AOC. It means that all Barsac wines could also be Sauternes wines while Sauternes
wines cannot wear Barsac on their label.

Chateau Climens,
Chateau Coutet
Chateau Guiraud
Chateau Rieussec

White wines from graves

Chateau Carbonnieux blanc
Domain de Chevalier
Chateau laville haut brion

II. BURGANDY
Located 200 miles south east of paris, in the heart of France beginning from Dijon extending to
Lyons. Regions are divided in to Parishes. There are more than 100 Appellation Controllee.

Districts
1. Cote d’or
 Cote de Beaune
 Cote de Nuits
2. Chablis
3. Maconnais
4. Chalonnais
5. Beaujolais

a. Cote de beaune

This district is divided in to three parishes

 Cote de beaune santenay
White wines- Chassagne Montrachet
Red wines – Clos la Boudriotte, Clos St.Jean

 Cote de beaune meursault

White wine – Chevalier Montrachet, Puligny Montrachet, Batard Montrachet
Red wine- Pommard, Volnay Champans

 Cote de beaune beaune –

Whites –Corton Charlemagne
Red – Bourgogne Pinot,

b. Cote de Nuits
It has got two divisions
• Cote de Nuit St.George
Example for Red wines- Richebourg, Nuit St.George , La Tache

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• Cote de nuit Gevery Chambertin
Example for Red wines - Gevery Chambertin , Bonnes-mares, Mazis Chambertin

c. Chalonnais
Red wines
Givry
Mercury

d. Macconais
White wine: Pouilly Fuisse , Pouilly Vinzelles,
Red wine : Pouilly Loche

e. Beaujoliais
Southern most region of Burgundy District. Fresh, Fruity tasting wines lighter than usual
burgundies.
Eg for Red wine: Brouilly , Fleurie Morgon , Moulin a vent ( The best wine of Beaujolais)

f. Chablis
Produce the driest and palest of table wines. They are light yellow with a slight greenish
overtone. The grapevines around the town of Chablis are almost all Chardonnay. Chablis has
on average much less influence of oak

III ALSACE
Located around the river Rhine. 95% of wines are white.
Grape Varieties - Riesling, Sylvaner, Muscat, Gewurtzstraminer,

Sparkling wines: Cremant d’ Alsace

Red wines: Rouge d’ Alsace

White wines: Alsace Riesling, Gewürztraminer , Sylvanner

IV LOIRE
Loire valley is a primarily white-wine region that stretches over a long distance along the Loire
River in central and western France, and where grape varieties and wine styles vary along the
river

White wine - Muscadet , Sancere , Pouilly fume,

Red wines - Bourgueil ,
Sparkling - Montlouis

V RHONE
Located at the south of Burgundy from south of Lyon to Avignon. Rhone river flows through the
region.
Grape varieties for red wines - Syrah, grenache noir, Cinsault
Grape Varietry for White wines Clairette, viognier,

The best wine is Chateau Neuf de pape.

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Eg for white wines: Chateau grillet , Hermitage , Clairette de Die ( Sparkling) , Condrieu
Red wines: Cote rotie , Hermitage
Rose wine - Lirac Rose

1.6 WINE LAWS IN FRANCE

VIN DE TABLE
They are formerly called as Vin de consummation or vin de ordinaire or carafe wine.
It has limited status and are usually sold in barrels.

VIN DE PAYS
Literally means the country wines.
Wines are of medium quality but regional confirming to particular wine varieties.
Wine goes through a tasting test and alcohol test. The alcohol percentage and the area should be
mentioned on the label.

VIN DELIMITE DE QUALITE SUPERIERE (VDQS)

The panel was set up in 1949. These are of better quality than Vin de Pays and lesser than AOC. The
panel checks:
Geographical limits
Permitted grape varieties
Minimum alcohol strength and
Taste
The label carries a VDQS stamp.

APPELLATION DE ORIGIN CONTROLEE

Associated with best quality districts. The regulations specify and check:
Density of wine
Vine varieties
Proportion of grapes
Minimum alcohol content
Maximum yield per hectare
Pruning and cultivation
AOC and VDQS wines are called as quality wines.

WINE LABELS
The main purpose of the label is to inform the consumer, before the wine is uncorked, about the
contents of the bottle and the quality that can be expected. Some elements are mandatory and
are regulated by French consumer protection services. The rest, such as the brand name or
vineyard, are optional:

Contents of a wine label

1. Regional designation - either ‘Appellation d’ Origine Controlée” or “Vin de Pays”,
followed by the appellation name or the geographic area where the wine was
produced. Example: ‘Appellation Bourgogne Controlée” or “Vin de Pays ”
2. Wine name / Name or company , name of the bottler who is legally responsible for
the wine and address of the corresponding head office. This information must be
accompanied by the statement “Mis en bouteille par...” (“Bottled by ) or

19
 embouteilleur” Example: “Mis en bouteille par (Dupont) a 33256 Carignan”
(Bottled by Dupont in Carignan, 33256)
3. Bottle volume in liters, centiliters or milliliters
4. Degree of alcohol content, listed in % of total wine volume
5. Government warning
6. Vintage
7. Descriptive information - Mis en Bouteilles au chateau (Estate Bottled).
8. Country of origin
9. Type of wine – Grand Cru/ Premier cru etc

MATCHING FOOD WITH WINES

Food and its accompanying wine I drinks should harmonize well together, with each enhancing
the others performance. However the combinations that prove most successful are those that
please the individual.

General Guide lines

• Dry wines should be served before sweeter wines
• White wines should be served before red wines
• Lighter wines should be served before heavier wines
• Good wines should be served before great wines
• Wines should be served to customers before food
• National dishes should be accompanied with national wines
• Fish and shellfish dishes are often most suited to well chilled dry white wines
• Red meats such as beef and lamb blend and harmonize well with red wines.
• White meats such as veal and pork are acceptable with medium white wines
• Game dishes require the heavier and more robust red wines to compliment the full flavour of
these dishes

20
• Sweet and desserts could be accompanied by well chilled sweet white wines that may come
from the Loire, Sauternes or Barsac.
• Majority of cheese blend well with port and other dry robust wines.
• The grain and fruit based spirits and liqueurs all harmonize well with coffee.

Food and wine combinations

Food Wines

Hors- d’oeuvres Fino or Manzanillo Sherry, Sancere, Pinot

grigio, Sauvignion Blanc or Gewurztraminer
can be tried.
No wines if dishes include vinegar or strong
dressing.
Soups Does not really require a liquid
accompaniment. Sherry, port or Madeira could
be tried for consommé.
Terrines, pates and Foie gras Beujolais or a light young red wine, white
wines from pinot gris or Sauvignon blanc
grapes and also some sweet white wines or
demi sec champagnes for Foie gras.
Eggs ‘No wine at least no good wine as eggs have
the effect of neutralizing the taste of the wine.
However for omelets, an Alsatian or Riesling
or Sylvaner could be tried.
Farinaceous dishes Italian red wines such as Valpolicella and
Chianti, Barolo, Santa Maddalena or Lago di
Caldaro.
Fish
Dry white wines, Champagne, Chablis,
Oysters and shell fish Muscadet. Soave and Fruscati,
Smoked fish White Rioja (Spain), Hock ( German wine from
Rhine region), White graves, Verdicchio (
Italian white wine) , Pouilly blanc fume ( from
Loire region),
Fish dishes with sauces Fuller white wines such as Vouvray ( white
wine from Loire) Montrachet ( White wines
using Chardonnay grapes, from Cote de
beaune sub region of Burgundy)
Shallow fried or grilled fish Vinho Verdi ( Portugese white wine), Moselle (
white wines from France / Germany made
from the banks of Moselle river)
White meats such as Chicken, turkey, and
rabbit, Veal or pork)

Served hot with a sauce or Anjou ( Produced in the Loire region of

France) , or light reds Beaujolais, St. Julien of
Bordeaux

served cold with savoury stuffing Fuller white wines such as Hocks, Sancerre
wines ( eastern part of Loire) and roses of

21
 Province.
Duck and goose Roast ad grilled Chateau neuf du pape ( Red wines from
Rhone), Hermitage ( Rhone), Barolo ( Italian
red wine)
Lamb Medoc wines like Margaux, Pauillac, Saint
Estèphe,Listrac, Moulis,
Saint Emillion wines like Cotes de Castillon
Cotes de Francs
Game Light red wines with quail, Partridge, pigeon
and heavy wines go well with pheasant, teal,
snipe and wood cock. Wild boar and hare go
with full red wine.
Roast beef and grilled steaks Big red Burgundies, Rioja, Barolo
Meat Stews lighter reds- Zinfadel, Cotes du Rhone,
Bourgueil ( Loire) , Rioja, Chianti – Italian Red
wine
Oriental foods such as Peking duck, mild Gewurtzrarniner, Riesling ( German White) ,
curry, Vinho Verde, Anjou Rose.
Tandoori chicken, Shish Kebab etc
Vegetables
• Braised celery, turnips, haricot.beans, - heavy red wine.
roast potatoes and buttered cabbage and
mushrooms
• Spinach, potatoes etc cooked in milk, new - light red wine
potatoes, green peas and braised lettuce
• Cauliflower and braised chicory - Dry white wines
• Asparagus - Semi sweet white wines.
Cheeses.
Light cream cheeses Full bodied whites, roses and light reds.
Strong Pungent and blue veined varieties Big reds of Bordeaux and Burgundy, tawny or
vintage style ports and also sweet white wines
Sweets and Desserts (Fresh Fruits and Champagne, Muscat de beaumes-de-Venise,
Nuts) Muscat-de setubal, Muscat-de-Frontignan,
Sauternes, Monbazillac,
Sweet fortified wines, Sherry, Port, Madeira,
Malaga, Marsala.
Coffee Cognac and other Brandies , Liqueurs,
Champagne and ports

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 1.2 SPIRITS

Alcohol is a colourless and odourless liquid obtained through the fermentation of a sugar
containing liquid. There are many members of the alcohol family, but ethyl is the one which
concerns us the most as it is the principal alcohol to be found in all alcoholic beverages. Any
potable liquid containing from 1% to 75% of ethyl alcohol by volume is known as an alcoholic
beverage.

A spirit is a potable alcoholic beverage obtained from the distillation of an alcohol-containing

liquid. In distillation all the alcohol can be separated from the liquid. Alcohol content of spirits
are much higher than fermented beverages and usually varies from 40 to 70% by volume.

Manufacture of alcohol
Sugar in fruit or grain (developed by germination / malting) is converted into alcohol by the
action of yeast. Carbon dioxide (C02) is a by-product and can be retained as in the case of
beers and champagnes.

23
Distillation: The fermented mash of fruit or grain is heated. Alcohol, which evaporates at a
lower temperature than water, can be trapped and condensed to a liquid, by cooling. Pure
alcohol has no colour, taste or smell and is used in compounding other beverages such as
liqueurs (sweetened after dinner drinks).

Alternatively, the alcohol, water and congeners can be drawn off and blended again to obtain
the required flavour of the original ingredient. All distilled drinks are colourless and may be
coloured by the addition of synthetic colours or by keeping them in contact with wood when
maturing.

PROOF : Proof is a term found on the label of alcoholic beverage bottles to indicate the
alcoholic content of the said beverage. Proof was evolved from the days when there was no
way of measuring the strength of spirits. The system of assessing proof was by adding alcohol
and water to gunpowder. The mixture was made progressively stronger till such time the water
portion had no effect on the gunpowder and allowed it to explode when ignited. The spirit that
caused explosion was said to be “proved”.

ALCOHOLIC STRENGTH
The main scale of measuring alcoholic strength may be summarised as :
1. OIML Scale ( The Organisation Internationale Metrologie Legale, ), previously called as
Gay Lussac: range from 0 to 100 % alcohol by volume ( ABV) at 20 o C. This is the most
widely accepted scale for measurement of alcohol.
2. Sikes scale ( United Kingdom Old scale) : range 0o to 175o. Proof was the point 100 o.
70o proof is equal to 40% alcohol by volume.
3. American scale : range from 0 o to 200 o proof. 200 o proof is absolute alcohol.

1.2.1 POT STILL METHOD OF DISTILLATION

A pot still is a type of distilling equipment used in distilling spirits such as whisky or brandy. Heat
is applied directly to the pot in which the mash (in the case of whisky) or wine (in the case of
brandy) is contained. This is also called as batch distillation (as opposed to a continuous
distillation).
At sea level, water boils at 100 degrees Celsius (212° F) but alcohol boils at 78 degrees Celsius
(172° F).

In the pot still, the alcohol and water vapour, combined with vapours of aroma components,
evaporate and flow from the still through the condensing coil. There they condense to the first

24
distillation liquid, the so-called ‘low wines’, with a strength of about 25-35% alcohol by volume,
which then flows into a second still below. It is then distilled a second time to produce the
colourless spirit, collected at about 70% alcohol by volume. Maturation in an oak aging barrel
typically causes the brown color to develop over time.

A COLUMN STILL, also called a continuous still, patent still or Coffey still, is a variety of
still that consists of two columns. The first, called the analyzer, has steam rising and wash
descending through several levels. The second column called the rectifier carries the alcohol
vapours from the wash where it circulates until it can condense at the required strength. Column
stills behave like a series of single pot stills. The tube is filled with either porous packing, or
bubble plates. The rising vapor, which is low in alcohol, starts to condense in the cooler, higher
level of the column. The temperature of each successively higher stage is slightly lower than the
previous stage.

A single pot still charged with wine might yield a vapor enriched to 40-50% alcohol, a column
still can achieve a vapor alcohol content of 96%.

A continuous still can, as its name suggests, sustain a constant process of distillation. This
along with the higher alcohol concentration of the final distillate is its main advantage over a pot
still which can only work in batches. Column stills are frequently used in the production of grain
whisky.

25
26
 1.2.2 WHISKY
WHISKY
Whisky is one of the world’s leading spirits. Its history is spread around the world but its first
home is the Scottish Highlands. All whisky distilled in Scotland is covered by the generic term
scotch. In America and Ireland the term is written as Whiskey. The five major whisky producing
countries are; Scotland, the United States, Ireland, Canada, and Japan.

There are two basic types of whisky:

a) Malt or pot still whisky
b) Grain or patent still whisky

Manufacture of Whisky
Malting-Kilning--Grinding—Mashing - Fermentation - Distillation - Maturing—Blending.

Malting: The dried grain is soaked in water for 2 to 3 days to enable it to absorb 40% moisture.
The swollen grains are then spread on a stone floor at 15 degrees Celsius. They then start to
germinate.

Kilning: The grain is quick dried to check sprouting and facilitate grinding. In Scotland the grain
is spread on perforated floors on peat fire which contribute to the characteristic smoky taste of
scotch.

Grinding: The grains which have become soft are now stored in air tight containers to mature.
The grain is then screened to remove the particles of wood and other impurities, then it is
crushed with roller mills and it becomes grist.

Mashing: The grist along with hot water is introduced into a mashtun (a vessel used for holding
grist). After about 2 hours liquor called Wort is drained from mashtun, cooled at about 20
degrees Celsius and pumped in to a fermenting vessel which is known as wash back. The grain
left behind is sold as cattle feed.

Fermentation: Special cultured yeast is added to the liquid. The fermentation which is rapid is
completed in 3 days. The liquid is now termed as wash and has alcohol strength of 7- 10 %.

Distillation: The wash is transferred to the wash still where it is heated, the vapors comprising
of steam, alcohol and other constituents pass through the still head and through a worm (cold
pipe immersed in a vessel of cold running’ Water) reducing that vapors to liquid. The first result
is known as low wine as its alcohol strength is 20%. The low wines are now transferred to the
spirit still where the second distillation is carried out and the immerging whiskey has strength of
63 to 72 % of alcohol.

Maturing: Whisky is now filled in to oak barrels under excise supervision and stored in
warehouses underground. As the whiskey rests underground for longer periods the air
penetrates the pores in the woods, mellows the raw spirit and gradually develop woody flavor.
During the aging process a part of the beverage is lost due to evaporation."Angels' share" is a
term for the portion (share) of a wine or distilled spirit's volume that is lost to evaporation during
aging in oak barrels. Whiskey makers calculate it at 2 percent a year by volume, which amounts
to 18 percent over 10 years.

27
Blending: Blending of whisky is done by special person (blender). Blending of whiskies can be
from a same region or area, of the same year or it can be from different areas in that region.
Some whiskies from different years are also blended together to get the desired blend. After
blending it is filtered through asbestos sheet and its strength is further reduced by addition of
mineral water. The final taste and colour varies from blender to blender, the colour is usually got
from the oak casks, and occasionally caramel is added at the very end to give the right colour.

SCOTCH WHISKY - is malt whisky or grain whisky made in Scotland. All Scotch whisky was
originally made from malt barley. Commercial distilleries began introducing whisky made from
wheat and rye in the late eighteenth century. All Scotch whisky must be aged in oak barrels for
at least three years.

Types of Scotch:
Single Malts: These are most highly priced whiskies that are produced entirely from malted
barley; double distilled and made exclusively at a single distillery. Some of these products are
aged for as many as 25 years.

Grain whiskies: Whiskies made from corn or unmalted barley is known as Grain whiskies and
is considerably lighter’ in style than the malts. They play a greater role in production of blended
scotch. These are usually produced by continuous still.

Blended scotch: Whisky made from a mixture of malt and grain spirits. This is the market
leading category.

Cask Strength: A small portion of the whiskies are bottled from the barrel undiluted. These are
known as cask strength whiskies. It is not intended to drink as they come, but the diluted with
water at the precise level of potency that suits one.

Brand names of Scotch whisky.

J & B, Johnnie Walker, Ballantine’s, Whyte & Mackay, The Famous Grouse, White Horse ,
Teacher’s, Chivas Regal, Glenfiddich, Cutty Sark, High land Park, Scotch whisky is generally
retailed at 40% ABV, or perhaps slightly above.

AMERICAN WHISKEYS
In North America whiskey is mostly spelled with an “e”. The first American Whiskies were made
with malted barley and rye; they were an imitation of the European types. Soon however, a
group of distillers in bourbon county, Kentucky bean processing pure corn whiskey. After 1794
Kentucky bourbon was well on its way to assuming a place next to the world’s fine spirits.

Bourbon: Made corn 51% corn with malted barley, some may contain a little rye. The chief
distinguishing taste characteristic of bourbon however derives from the barrels in which it
matures. They are made from American Oak, they are always brand new, and furthermore they
are heavily charred and toasted on the insides to a depth of about 5 mm which allows the spirit
to interact with the tannin in the wood.

Brand names of bourbon whisky:

Jim Beam, Old Crow, Maker’s Mark, Wild Turkey.

Tennessee: Tennessee is the neighboring state of bourbon, Kentucky but has an equally
different style of whisky production. Bourbon is matured in charred barrels whereas Tennessee

28
 takes the principal a stage further by actually filtering the newly made spirit through a mass of
charcoal.
Jack Daniel’s , Dickel , Collier and McKeel, and Prichard's.

IRISH WHISKEY
 No peat is used in the kilns, so that there is no smoky pungency that is present in some degree
in most scotch.
 Irish distiller’s use a mixture of malted and unmalted grain in their mash making.
 Irish whiskey is triple distilled by the pot still method. The third passage of the spirit through the
sill results in a product with a softer, ultra refined palate profile while still retaining all of its
complexity.
 By law whiskey must be cask aged for a minimum of three years, although in practice most are
aged six to nine years it is usually bottled at 40% above.

Jameson’s is the world leader on the export market. John Powers, Bushmills, Paddy, Green
spot, Tullamore dew, Black Bush are other famous brands coming from this region.

CANADIAN WHISKY
 Canada’s Whiskies are made from blends of different grains.
 They have a reputation of being the lightest classic whiskies of all.
 Distillation is by the continuous process, in gigantic column stills.
 All whiskies must spend at least 2 years in barrels, but there is a noble tradition of aged
products in Canada for whiskies that are of 6,8,10, 12 even 18 years old on
release.
 As elsewhere the standard blends are sold at 40% abv. But specialty aged bottling may be
sometimes stronger.
 The regulations permit addition of small quantities of other drink products such as sherry or wine
from grapes or other fruits. While this may account for no more than 1% of the finished product,
it makes its presence feel in the fleeting suggestion of fruitiness in the flavor of some whiskies.
 Most distilleries are situated in the eastern province of Ontario and Quebec.

Brand Names of Canadian Whisky

Canadian Club, Canadian mist, Golden wedding, Canadian Ltd

The difference between Irish whiskey and Scotch whiskies

 Other than the place of origin, the big difference between Scotch and Irish whiskey is the
distilling phase which is done twice with Scotch and three times with Irish, giving Irish whiskey a
particular lightness
 Scotch whisky first allows the barley to sprout and then it is dried. Irish whiskey uses raw and
malted barley while Scotch is usually malted barley.
 Scotch barley is dried with peat smoke which gives the usual scotch aroma to whisky.
 Irish whiskey is distilled three times in larger than normal copper "pot" stills. Scotch uses
continuous stills also.
 Irish spell whisky with an added ‘e’ as whiskey.

1.2.3 RUM
The name “rum” is believed to be originated from the Spanish word Ron or rum bullion, a dialect
form of rumbustion, an old English term for uproar or, later, strong liquor. Rum is a distilled

29
alcoholic beverage from the fermented juice of sugarcane, cane syrup and molasses and
bottled at not less than 80 proof. It is aged in barrels where it picks up very little coloring. Dark
rum often has caramel added to them for colour. Puerto Rico is a big producer of Rum. Other
producers are West Indies, Britain, Venezuela, Brazil, Jamaica, and Australia and Cuba.
General classification of Rum.

Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally
aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or
gold rum, with a strong molasses or caramel overtone.

Light Rums also referred to as light, silver, and white rums. In general, light rum has very little
flavor and serves accordingly as a base for cocktails. Light rums are sometimes filtered after
aging to remove any color. The Brazilian immensely popular Cachaça belongs to this type.

Golden Rums, also called amber rums, are medium-bodied rums which are generally aged.
These gain their dark color from aging in wooden barrels (usually the charred white oak barrels
that are the byproduct of Bourbon Whiskey).

Production methodology
Unlike some other spirits, such as Cognac and Scotch, Rum has no defined production
methods, instead, rum production is based on traditional styles that vary between locations and
distillers.

Fermentation
Sugarcane is harvested to make sugarcane juice and molasses. Most rum produced is made
from molasses. Yeast and water are added to the base ingredient to start the fermentation
process. Distiller’s that makes lighter rums prefer to use faster-working yeasts. Use of slower-
working yeasts causes makes fuller tasting rum.

Distillation
As with all other aspects of rum production, there is no standard method used for distillation.
Most rum production is done using column still distillation. Pot still output contains more
congeners than the output from column stills and thus produces fuller-tasting rum.

Aging and blending

Many countries require that rum be aged for at least one year. This aging is commonly
performed in used bourbon casks, but may also be performed in stainless steel tanks or wooden
casks. Due to the tropical climate common to most rum-producing areas, rum matures at a
much faster rate than is typical for Scotch or Cognac.

After aging, rum is normally blended to ensure a consistent flavor, as part of this blending
process, light rums may be filtered to remove any color gained during aging. .
For darker rums, caramel may be added to the rum to adjust the color of the final product.

30
Brand Names:
White rum - Bacardi White, Santacruz, Havana Club, Bankers club, stubs,
Dark Rum – Bacardi black, Captain Morgan, Plantations, Chairmans reserve, Pyrat X O, Myers
Golden rum: Coruba, Angostra 1919, Bacardi gold

1.2.4 VODKA

Vodka seemed to be first produced in Ukraine in 12th century. It is a great neutral spirit made
from grain mash. It is produced by continuous distillation removing a number of harsh
congeners in the process.

Historically vodka has been made with whatever agricultural product was cheap and plentiful.
Potatoes, corn, wheat etc. were used. Vodka in Russian means “dear little water”. Smirnoff was
the person who discovered that running vodka through activated charcoal removes many of the
harsh congeners (flavours) , leaving smooth tasting vodka. Most vodkas are treated by charcoal
‘filtering or by steeping it in charcoal. Most high quality vodka’s are very carefully filtered to
ensure absolute purity of taste. Vodka does not need to be aged.

Types of Vodka
• Zubrowka is a type of Vodka which is flavored with a Polish grass called ‘Zubrowka” which
gives it a marked bouquet, slightly bitter flavor and a light yellow colour.

Pertsovka, is a Russian Spicy flavored vodka made with the addition of hot cayenne or black
peppercorns and other substances. Pertsovka is aged several months to allow the flavor to
blend in it

Kubanskaya - Vodka flavored with an infusion of dried lemon and orange peels

Limonnaya - Lemon flavored Vodka, usually with a touch of sugar added.

Okhotnichya - ‘Hunters” vodka - is flavored with a mix of ginger, cloves, lemon peel, coffee,
anise and other herbs and spices. It is then blended with sugar and a touch of a wine
similar to white port.

Starka - “Old” Vodka, which can be infused with everything from fruit tree leaves to
brandy, Port, Malaga wine, and dried fruit. Some brands are aged in oak casks.

Krupnik - vodka liqueur containing honey from Poland

Brand Names
Imported
Absolut Stolichnaya Finlandia
Grey Goose Belvedere Smirnoff
Skyy. Cristall

Indian
Fuel, Romanov, Sharktooth, Alcazar, Aristrocrat.

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1.2.5 BRANDY
Brandy comes from the Dutch word Brandewijn which means burnt wine. Grape brandy is a
mixture of distillates obtained from the fermented juice or mash of grapes. Although the word
brandy usually indicates a product obtained from grapes there are brandies from other fruits
such as peach, apricot, apple etc. Grape brandy is produced in many countries but cognac is
considered as the best.

COGNAC
Cognac is a distilled spirit made from fermented white grapes, and aged for at least two years.
The spirit can only originate from the town of Cognac, France, and its six surrounding
viticulture areas. As the saying goes, all Cognac is Brandy, but not all Brandy is Cognac. It
must be distilled twice in copper pot stills and aged at least two years in French oak barrels
that are sealed airtight in order to be called cognac. There are six famous districts in order of
top quality production.

1. La Grande Champagne
2. La Petit Champagne
3. Les Borderies
4. Les fins bois
5. Les Bons bois
6. Les Bois Ordinaire

Grapes
At least 90% Ugni Blanc (known in Italy as Trebbiano) , Folle Blanche and Colombard, although
10% of other grapes can be used.

The Process of Making Cognac

The process of creating Cognac is extremely controlled, and it adheres to strict rules and
regulations.

Pressing and Fermentation

Immediately after harvesting, the grapes are pressed and the grape pips are removed. As soon
as the grapes are pressed, the grape juice is left to ferment where yeasts are allowed to convert
the sugar into alcohol. Fermentation usually lasts from two to three weeks. Because the wine is
low in alcohol, about 10 gallons of wine are needed to produce one gallon of Cognac. The
Charente wines typically have from 7 to 8% alcohol (compared to the normal table wine level of
10-14%).

Distillation
Charente’s alembic is the type of still used for the production of cognac. It is entirely made of
copper. The bottom of the vessel where the liquid to be distilled is placed, is in permanent
contact with the open flame of the furnace and the boiler capacity must not exceed 30
hectoliters.

The entire first heating or the first ‘chauffe’ (Premier Chauffe) lasts between 8 and 10 hours.
Here, the distiller separates the ‘heart’ (brouillis) from the heads’ (Produit de tete) and the ‘tails’
(Produit de queue). During the process, the vapors that arrive first (the heads) have too high of
an alcohol content, and so they are cut off and separated from the rest of the liquid. The next
batch of Liquid is the ‘heart,’ or “brouillis” a colorless liquid with a 70% alcohol per volume.
The ‘tails’ are then cut off as well because their alcohol content is too low. Ultimately, the heads
and the tails will be ‘redistilled’ in a subsequent batch.

32
The entire process lasts approximately 12 hours during the second stage (Bonne Chauffe), the
‘brouillis is returned back to the boiler for a second heating known as la bonne chauffe.’ This
ensures that only the purest spirit will be used to
make Cognac.

Aging
An eau-de-vie can only become Cognac after it
has slowly matured in oak casks. The casks are
made in a traditional way, where the wood is
burned to be bent into a cask, and it is only cut
with the grain, never against it, to ensure water
tightness.
The aging process takes place entirely in these
oak casks, which are then stored in dark cellars,
called ‘chais’, where the Cognac will mature for
at least two years. During the aging process the
wood transfers its tannin to the newly distilled
colorless spirit, thus naturally giving it its characteristic amber color.

33
Furthermore, the oak wood, because it is porous, allows for a permanent yet indirect contact
between the Cognac and the surrounding air in the cellar where the casks are stored.
Consequently, Cognac will lose some of its alcoholic content due to evaporation (about 3%).

Blending
It is at this point the Master Blender determines which Cognacs will be mixed in order to create
the ultimate flavor. Cognac does not simply consist of a single year’s distillation, but is instead a
complex mix of many different Cognacs ranging in years. Each Cognac house has its own
Master Blender, and his or her secrets are fiercely guarded because they control the
personality’ of a particular Cognac.
Grades
V.S. - Very Special, or ✯✯✯(three stars) designates a blend in which the youngest brandy has
been stored for at least two years in cask.
V.S.O.P. (very superior old pale) designates a blend in which the youngest brandy is stored for
at least four years in a cask, but the average wood age is much older.
XO ("extra old") designates a blend in which the youngest brandy is stored for at least six years
but on average for upwards of 20 years. On 1 April 2016, the minimum storage age of the
youngest brandy used in an XO blend will be set to ten years.

Brands of cognac
Courvoisier Hennessy Martell Rémy Martin
Camus Braastad Bisquit Cognac Brillet J.R. Cognac

34
ARMAGNAC
Armagnac is a distinctive kind of brandy made of mainly the same grapes as cognac and
undergoing the same aging in oak barrels, but mainly with column still distillation. Its name
comes from the Armagnac region of France where it originates. The official production area is
divided into three districts:
Bas-Armagnac.
Armagnac Tenareze.
Haut—Armagnac.
Its quantity of production is significantly lower than that of the Cognac region; for every six
bottles of Armagnac sold around the world there are one hundred bottles of cognac sold.
Armagnac tastes drier than cognac.
Popular Brands are : Darroze, Baron de Sigognac, Larressingle, Delord, Laubade,
Gélas and Janneau.

Marc and Grappa: Marc is a French Brandy obtained from the grape skin which is left after the
pressing of grapes for making wine. In Italy this is known as Grappa.

1.2.6 GIN
Gin is a compound drink made by the distillation of fermented grain (usually malted barley, rye
or maize) and then it is rectified with various fruits and herbs which give it flavor. Juniper berries
were the original and most important of the fruits and herbs used to flavor gin. The gin is derived
from the French word genievre which means juniper. Gin was first made in Holland in the 16th
century. Dutch and the English gins are most popular.

Dutch gin
Traditional Dutch gins are heavy in body and very aromatic with a more distinctive grain and
juniper flavor which makes them unsuitable for most mixed drinks. Traditional gins are usually
taken neat and chilled or with ice as an aperitif. Also called as ‘Jenever’

London dry
London dry gin is made from 75% of corn, 15% of barley, and 10% of rye. It is lighter as
compared to Dutch gin. London gin may not contain added sweetening exceeding 0.1 gram of
sugars per litre of the final product, nor colorants, nor any added ingredients other than water.

Plymouth gin
Plymouth Gin is a style of gin that by law can only be produced in Plymouth, England. It is one
of the best gins to use for making a Pink gin for which a very dry gin is required.

Golden gin
Golden gin is gold or straw coloured because it has been kept and aged in oak.

Sloe gin
Sloe gin is made by soaking sloe berries in gin, and is better described as a liqueur rather than
a gin.

Brand Names
International Brands:- Gordon’s, Old town, Booth’s, Beefeater, London dry, Seagram’s,
Plymouth.
Indian Brands:- Blue Riband, High society, Aristocrat, Forbes, White field.

35
 1.3 BEER

Beer is a general term for all fermented liquors brewed from malted and unmalted cereals,
usually barley. Beer is one of the oldest drinks; with a history going back 5000 years to the
ancient Egyptians. Today any fermented beverage flavoured with hops and made from wheat,
maize, barley etc is known as beer.

Manufacture of beer
In the manufacture of beer the type and amount of ingredients used to produce malt beverage
generally influence the quality, of the product. Today’s brews are produced from malted Barley,
Hops, Water, Yeast and Adjuncts. Each of these components is discussed below.
1. Barley-. Barley used for beer production should have —
a) High starch content
b) Low protein content
c) Little flavour
2. Hops- They are the dried, scaly fruit of vine “Humulus Lupulus”. The plant bare flowers,
which contain oil which gives beer its flavour. The reason for which hops are added to the malt
beverages are as follows.
a) To give a slightly bitter and hoppy taste.
b) To produce a more stable and softer form.
c) To supplement aroma
d) It helps to preserve the brew.
Bohemian hops are considered to the best in the world, are grown in bohemian area of
Czechoslovakia. Two main types of hops are Goldring’ and ‘Fuggles’.
3. Water Water is critical to the quality of the malt beverage. The water used for brewing must
be pure and free from certain minerals, which are detrimental to the brewing of good beer.
4. Yeast- Yeast is a microorganism belonging to the saccharomyces species which need food,
moisture and the right temperature to reproduce. Most yeast grows best at the temperature
between 68F and 113F.
5. Adjuncts- Adjuncts are the additional grains include rice, corn, wheat etc. The use of
adjuncts results in a brew that is light in colour, flavour and body.

Process of manufacturing
Screening
The barley is screened for any foreign material like straw and pebbles. This is done on conveyor
belts, floors, mechanically or manually.

Malting
The barley is soaked in water for 3-4 days, so that the barley can absorb water to its fullest
strength. This process will encourage germination or sprouting.
The barley is spread on a ‘malting. floor’, with a very small amount of moisture. The barley
germinates and form green malt’. Sprouting is necessary to produce malt enzyme principally,
Diastase which convert the grain’s starch in to maltose, a fermentable sugar.

Kilning
When maximum amount of maltose has been developed, sprouting is stopped. The barley is
roasted to change its colour from pale to dark brown in hot kiln. It’s then dried till the moisture
content is 0.5%.

36
Grist
After malting, the barley is screened to remove unroasted or over roasted grains. Malted barley
is coarsely ground to grist.

Mashing
The grist is mixed with hot water and heated to about 68C for 12 hours to allow infusion to take
place, for maximum extraction. Mashing is a process during which the soluble starches in the
malt are converted in to fermentable sugar.

Wort
The mash is then strained through a mash filter(to remove any grain residue). The clear warm
sugary fluid, called WORT is now ready for brewing; the remaining solids known as ‘husk’ is
sold as cattle feed

Brewing
The wort is paced in the copper or stainless steel brew kettle, and hops and sugar are added. It
is then boiled for about 36 hours to ensure that the liquid gets maximum extraction from hops
and sugar is equally distributed. It is then strained to remove the spend hops, cooled, at l6C
and run in to fermenting vessel called Vat

Fermentation
Fermentation- the conversion of sugar in the wort to ethyl alcohol and C02- begins when proper
yeast is added. There are basically two types of fermentation:
a. Top fermentation
b. Bottom fermentation
Top fermentation is fast and vigorous; it takes only a few days and produces a heavy form on
the top of the, brew. The wort is fermented at temperatures ranging from 50 F to 70 F. The most
common top fermented brews are ales, porters and stout. Mostly the Sacharomycés Cerevisae
is used for top fermentation.

Bottom fermentation is called Lagering. It’s a slow process Brewers discovered a yeast
sacharomyces carlsbergensis which better facilitated the slow fermentation at low temperature.
In bottom fermentation the yeast works slowly at the requisite temperature. Actual fermentation
takes place at the bottom of the tank and is visible only by the few tiny bubbles of CO2 that float
to the surface.

Conditioning
This may include Filtering, Finning and Pasteurization. It may also include addition of CO2.
The beer is checked for clarity and consistency. If it is not clear enough, filtering and finning may
have to be done. Finnings are made from ising glass
The beer is filled in bottles, subjected to a machine for gassing and cork-crowning and then
pasteurized to 135 - 140F for about 20) minutes.

Types of Beer
Lager- It comes from Germany where word “lagern” means to “age or store”. It’s a light bodied
bright, effervescent beverage, which is aged and well carbonated. Lager beers are stored for
minimum 6 months before sending for sale.

Pilsner- It’s a bright light bodied dry crisp beer which originated in Pilsen, Czechoslovakia. Its
light golden brown and strong hop flavoured. It has highly pronounced hop flavour and a

37
delightfully clean and crisp taste.

Ale- Ale is a top fermented beer with a slightly darker colour, usually heavier in body and aroma
than Iager.

Types of ale:
Bitter Ale
Mild Ale / Light ale
Brown Ale
India Pale Ale IPA - . This strong, heavily hopped beer was brewed in Britain. The recipe was
designed to withstand the long sea voyages to distant parts of the British Empire like India

Stout- is a, heavier, dark type. beer, usually top fermented, made with a high ‘proportion of
malt and hops. Stout receives its dark colour from roasted barley or roasted malt.
Irish stout is top fermented and is very dark coloured and bitter. Guinness is a famous type of
Irish stout.

Porter is made from malt roasted at high temperatures, which gives it a dry bitter taste and a
darker colour than the beer. It resembles ale but it is sweeter with les hoppy taste. Porter is a
top fermented beer. -

Bock is another German style of lager, fermented for a particularly long time. It is darker richer
and higher in alcoholic content than the regular beer. American bocks are usually quite sweet. .

Draught beer - Draught beer is any kind of beer, lager or ale, which is drawn direct from the
keg, as opposed to bottled or can

Beer Brands
Grolsch Palm
Type: Lager Type: Ale
Country: Belgium Country: Netherlands
Heineken Warsteiner
Type: Lager Type: Pilsner
Country: Holland Country: Germany
Budweiser Hoegarden
Type: Lager Type: Wheat beer
Country: United States of America Country: Belgium
Guinness Stout Amstel
Type: Stout Type: Lager
Country: Ireland Country: Netherlands
Hertog Jan Corona Extra
Type: Lager Type: Lager
Country: Belgium Country: Mexico

38
 MIXED BEER DRINKS
SHANDY
Draught beer and lemonade

COLARADO
Lager Beer and coke

RED EYE
Lager Beer and Tomato juice

BLACK VELVET
Guinness and Champagne

Service of Beer
 Beer should be served at 8 to 10 o C
 Glasses used must be spotlessly clean with no finger marks, grease or lipstick.
 Beer mugs or goblets can be used for any bottled beers or draughts.
 Shot stemmed glasses for stout
 Hold the glass at a slight angle to avoid excess of head.

1.4.1 Popular liqueurs

Liqueur Colour Flavour/spirit base Country of origin

Abricotine Red Apricot/ brandy France
Advocaat Yellow Egg, sugar/brandy Holland
Anisette Clear Aniseed/neutral spirit France, Spain, Italy, Holland
Amaretto Golden Almonds Italy
Bailey’s Irish Coffee Honey, chocolate, Ireland
Cream cream, whiskey
Benedictine Dom Yellow/green Herbs/brandy France
Chartreuse Green (45% Herbs, plants/brandy France
abv)/Yellow
(55% abv)
Cointreau Clear Orange/brandy France
Crème de cacao Dark brown Chocolate, vanilla/rum France
Creame de Green and Mint France
menthe White
Crème de casis Black Black current France
Curacao Blue or white Curacao Orange Spanish
or orange
Drambuie Golden Heather, honey, Scotland
herbs/whisky,
Galliano Golden Herb/berries/Flowers/ Italy
roots

39
Grand Marnier Amber Orange/brandy France
Glayva Golden Herbs, spice/whisky Scotland
Kirsch Clear Cherry/neutral spirit Alsace
Kahlua Pale chocolate Coffee/rum Mexico
Kummel Clear Caraway seed/neutral East European countries
spirit
Malibu Clear Coconut / White Rum Caribbean
Maraschino Clear Maraschino cherry Italy
Parfait amour Violet Violets, lemon peel, France/Holland
spices
Sambuca Clear Liquorice / Neutral Italy
spirit
Silvovitz Clear Plum/Brandy East Europe
Southern Comfort Golden Peaches / Oranges / United States
whiskey
Strega Yellow Herbs / barks / fruit Italy
Tia Maria Brown Coffee / rum Jamaica
Van der hum Amber Tangerine / brandy South Africa

1.4.2 SERVICE OF LIQUEURS AND APERITIFS

Aperitifs:
 Take order before the bread or butter is placed on the table
 Serve before the first course
 Alternatively , aperitifs could be served in the lounge or reception area.
 Most of the aperitifs are served straight and chilled. However various mixers like soda or
juices are also served as per the choice of the customer.
Liqueurs
 Generally offered from a liqueur trolley immediately after the sweet course is finished.
 Traditionally served in liqueur glass
 Server should have a good knowledge of the flavours and the correct mode of service
 If the liqueur is to be served as frappe, then it is served on crushed ice. The glass should
be two thirds filled with crushed ice and the measure of liqueur is poured on. Straw
should be placed in to the glass
 If liqueur is to be mixed with cream then it has to be carefully floated with the help of a
teaspoon.
1.4.3 APÉRITIFS
Apéritif is a French word, which, like its Italian counterpart, aperitivo, comes from the Latin
aperire, meaning “to open.” An important part of France's, Italy's, and other European countries'
dining traditions, aperitifs are alcoholic beverages sipped as appetite-stimulating lead-ins to a
meal
VERMOUTH
Taking its name from the German word “Wermut,” meaning wormwood, vermouth is an
aromatic fortified wine flavored with herbs, roots, bark, flowers and other botanicals. It comes in

40
two basic styles: sweet and dry, each with different cocktail uses. Most vermouths are bottled at
between 16% and 18% ABV.

Sweet Vermouth The earliest commercial vermouths came out of late 18th Century in
Italy and for that reason any sweet, red vermouth made in this tradition now is known as
“Italian vermouth."

Dry Vermouth: In the early 19th Century, French winemaker, Joseph Noilly, arrived on
the scene with his own style of vermouth, which was pale in color and much drier. Noilly
Prat is still a leading maker of this style of aromatic fortified wine, which is still referred to
as “French vermouth”
FAMOUS VERMOUTHS:
 Noilly Prat is a brand of vermouth from France. Noilly Prat Dry is 18% alcohol by
volume.

 Cinzano is an Italian brand of vermouth, It comes in four versions:

o Cinzano Rosso, which is amber-coloured;
o Cinzano Bianco, which is white and drier than Rosso, yet still considered a sweet
vermouth;
o Cinzano Extra Dry, a dry vermouth;
o Cinzano Rosé, the newest of the four, rosy-coloured with orange highlights.

 Martini is a brand of Italian vermouth, various popular types are :

 Martini Rosso
 Martini Bianco
 Martini Extra Dry
 Martini Rosato
 Martini D’Oro

41
  Punt e Mes is a deep red vermouth with sweet and bitter flavors from Italy

OTHER APERITIFS
Dubonnet
A wine-based aperitif from France, comes in the popular Rouge and the less common Blanc
varieties. Dubonnet Rouge has a rich, spicy port wine flavor, accented by the distinctive
bitterness of quinine.

Lillet
Pronounced “lee-LAY,” this classic French wine-based aperitif is available in Blanc and Rouge
varieties. Citrusy and spicy, with a delicious honeyed texture, Blanc is the more popular of the
two.

Campari is a bitter apéritif (20.5%, 21%, 25% or 28% ABV, depending on the country in which it
is sold) obtained from the infusion of herbs and fruit . It is a bitters characterized by its dark red
color. Campari is often used in cocktails and is commonly served with soda water, wine, or
citrus juice. It is produced by the Campari Group, a multi-national company based in Italy.

Aperol is an Italian aperitif flavored with the distinctive zing of rhubarb, bitter orange, and
cinchona. Aperol is now produced by the Campari company. Although it looks, tastes, and
smells much like Campari, Aperol has an alcohol content of 11%—less than half of Campari.

Byrrh is a wine base apéritif made blend of red wine, mistelle and quinine. Byrrh was created in
1866. It was popular as a French apéritif.

BITTERS
A bitters is an alcoholic beverage flavored with herbal essences and has a bitter or bittersweet
flavor. Numerous brands of bitters were formerly marketed as patent medicines, but are now
considered to be digestifs, rather than medicines. They commonly have an alcoholic strength of
45% ABV and are used as digestifs and as flavoring in cocktails.
 Underberg (sometimes sold in health food stores, Germany) – tastes like iodine
 Amer Picon (France) – Served with grenadine or casis.
 Angostura- Brownish red in colour Used in making Pink Gin
 Aperol (orange, less bitter than Campari, from Italy)
 Campari (Italy) -
 Cynar (artichoke-based liqueur from Italy)
 Fernet Branca (Italy)- Similar to Amar picon

42
 COCKTAILS AND MOCKTAILS RECIPES

There are many theories to the origin of cocktail.

The word today as it means “is a mixture of spirits , sugar, water and bitters”. It is the generic name for
all mixed alcoholic drinks . Non alcoholic mixed drinks are known as Mocktails.

Origin of cocktail
Cock-tailed
Horses of mixed stock in Yorkshire used to have their tails docked to distinguish them from the
thoroughbreds. They were called as “cocktailed” and the mixed drinks took their name from these
horses.

Vive le cocktail
During the American war of independence, an Irish tavern keeper - Betsy Flanagan served some mixed
drinks to the officers in glasses decorated with cock feathers; a Frenchman in proposing a toast declared
‘Vive le Cocktail’. The name Cocktails stuck on.

Cock - ale
A mixture of spirit given to fighting cocks in 18th Century in England and used to toast the victorious bird.

METHODS OF MAKING COCKTAILS

BLENDING
Put the ingredients into the electric blender, add
Crushed ice if required by the recipe and blend until
The required consistency is achieved. Pour un- Strained into a suitable glass.
BUILDING
Pour the necessary ingredients directly into a suitable glass without any premixing; add ice only if
required by the recipe. Mixed drinks made in the way are usually served with a stirrer
SHAKING AND STIRRING
• Shake : Put ice into the cocktail shaker and pour in the necessary ingredients. Shake shortly and
sharply unless otherwise instructed, and strain into the required glass.
• Stir : Put ice into the chilled mixing glass and pour in the necessary ingredients. Stir until cold and
strain into the required glass.
MUDDLING
Various herbs and flavouring agents are muddled using a muddler. Then the liquor and other beverages
are added.

43
 Whisk(e)y Cocktails Ingredients
Manhattan 2 parts American rye whiskey
1 part sweet vermouth
1 dash of Angostura bitters
Mint Julep 2 parts Bourbon whiskey
Soda water to moisten
Caster sugar
Mint Leaves
Crushed Ice
Old fashioned 2 measure rye whisky
Angostura bitters
Castor sugar
Whiskey Sour 1 part American rye whiskey
2 teaspoons caster sugar
½ part lemon juice
1 dash of egg white
1 dash of Angostura bitters
Variations are: Gin Sour, Bourbon Sour, Rum Sour (dark rum) Scotch
Sour, Daquiri Sour (light rum)
Gin Cocktails
Claridge 2 parts gin
2 parts dry vermouth
1 part Cointreau
Methods
Pour ingredients into mixing glass and
stir until well chilled. Strain into a
cocktail glass. Garnish with a
Maraschino cherry.
Place mint leaves and sugar into a
Highball glass. Moisten with soda
water and muddle the mixture to
dissolve the caster sugar. Add the
Bourbon whiskey and fill the Highball
glass with the crushed ice. Stir and
decorate with mint. Serve with straws.
Muddle Angostura and sugar, add
whisky, top with ice.
Shake all ingredients well with ice until
the caster sugar is dissolved. Strain
into a Sour glass. Garnish with slice of
lemon.
Place all ingredients on ice into a
cocktail shaker. Shake vigorously.
Strain into a large size cocktail glass.
44
 1 part Apricot Brandy Decorate with a cocktail cherry and a
twist of lemon.

Fallen Angel 1 part gin Shake all ingredients on ice and serve
Dash of lime juice into a cocktail glass with crushed ice.
2 dashes crème de menthe
Dash of Angostura bitters to
taste
b
Pink Lady 2 parts gin Shake all ingredients well on ice and
Dash grenadine serve in a cocktail glass with crushed
2 parts white of egg ice.

Tom Collins  45ml (3 parts) Old Tom Gin Mix the gin, lemon juice and sugar
syrup in a tall glass with ice, top up
 30ml (2 parts) freshly
with soda water, garnish and serve.
squeezed lemon juice
 15ml (1 part) sugar syrup
 60ml (4 parts) carbonated
water to taste


Gimlet  60 ml Gin  Shake with ice, strain into a
 60 ml Lime cordial chilled Cocktail glass
 Garnish with Lime
wheel

Brandy Cocktails
Between the Sheets 1 part Cognac Shake all ingredients well on ice and
1 part Cointreau strain into an Old Fashioned glass.
1 part white rum
½ part fresh lemon juice

45
Brandy Alexander 1 part Cognac Shake all ingredients vigorously with
1 part single cream ice and strain into a cocktail glass or
1 part brown Crème de Cacao small brandy balloon. Sprinkle the
surface with nutmeg.

Sidecar 1 part Cognac Shake all ingredients well on ice and

1 part Cointreau strain into Highball glass partially filled
1 part fresh lemon juice with crushed ice.

Stinger 2 parts Cognac Shake ingredients well on ice until very

½ part white Crème de Menthe cold. Then strain into a cocktail glass

Rum Cocktails
Cuba Libre 1 part white rum Pour the white rum and lemon / lime
1 part Lemon/Lime juice juice into a Collins glass with ice. Add
Cola to taste a slice of fresh lemon / lime. Top up
with Cola to taste.

Pina Colada 1 part white rum Shake all ingredients vigorously on ice
½ part coconut cream and strain into a Collins glass (or Paris

46
 3 parts pineapple juice goblet). Garnish with fresh pineapple.
Add straws.

Vodka Cocktails
Black Russian 1 part vodka Stir on ice in the bar mixing glass.
1 part Kahlua Serve on the rocks in a old fashioned
glass

Bloody Mary 1 part vodka Place ingredients in the cocktail

5 parts tomato juice (or as shaker and shake well on ice. Season
required) and serve in rolly polly / rocks/ collins
Worcestershire sauce glass.
Dash of Tabasco
Garnish may also be varied by
the use of a stick of celery,
carrot stick or a wedge of
lemon

Blue Lagoon 2 parts vodka Place the vodka and the blue Curacao
1 part Blue Curacao on ice into the cocktail shaker. Shake
2 parts lemonade well and strain onto crushed ice in a
1 part double cream ( Optional) Collins glass. Add lemonade .
Float the double Cream on the Surface
by pouring over the back of a
teaspoon.( Optional)

Screwdriver 1 parts vodka Place all ingredients on ice into a

4 parts fresh orange juice cocktail shaker. Shake thoroughly.
Strain onto partially crushed ice in a
highball glass. Decorate with a
slice/twist of fresh orange.

47
 Tequila Sunrise
2 oz tequila Preparation:
2 dash Grenadine 1. Pour the tequila and the
4 oz orange juice orange juice into a highball
glass with ice cubes.
2. Stir.
3. Slowly pour the grenadine
around the inside edge of the
glass, it will sink and slowly
rise to mix with the other
ingredients naturally.
4. Garnish with the orange slice
and cherry.

Margarita 1 1/2 oz tequila

1/2 Cointreau Rub the rim of a cocktail glass
1 oz lime juice with lime juice, and dip in salt.
Shake all ingredients with ice,
strain into the glass, and
serve.

Mocktails
Fruit Cup 1 part orange juice
1 part grapefruit juice
1 part apple juice
Lemonade / soda water
Pour all ingredients, with the exception
of the lemonade/soda, onto ice in a
glass jug. Stir well to blend and chill.
Add sliced fruit garnish. Top up with
lemonade or soda water. Serve well
chilled in Highball or Worthington
glasses.

Pussyfoot 2 parts orange juice
1 part fresh lemon juice
1 part lime cordial
Half part grenadine
1 egg yolk
Soda water
Place all ingredients with the exception
of the soda water and grenadine on
ice into a cocktail shaker. Shake
vigorously to blend well together.
Strain over crushed ice into a Collins
glass. Top up with the soda water.

48
 Gradually pour grenadine. Add straws.

Shirley Temple/ Roy Rogers Ginger ale Place ice in a Highball glass and add a
Dash of grenadine dash of grenadine. Pour over the
chilled ginger ale. Decorate with full
fruit garnish and add straws.

Beat ice cream and milk in a blender.

Chocolate Orgasm Add syrup and pepper mint extract,
1 pint vanilla ice cream blend until just foamy. Top each
1/3 cup chocolate syrup serving with crushed candy and
2 cups cold milk chocolate. Serve immediately. Serves
Dash peppermint extract 4.
Crushed peppermint candy
Milk chocolate bits

Mexican Sunset 1 cup chilled orange juice Pour orange juice into tall glass. Add
½ jigger grenadine grenadine and allow to settle on
bottom May be served over ice.

49
 UNIT – II GLOSSARY OF ALCOHOL BEVERAGE TERMS

ALCOHOL — alcohol is a colourless and odourless liquid obtained through the fermentation of
a sugar containing liquid. there are many members of the alcohol family, but ethyl alcohol is
consumable.
BODEGA is a Spanish word that may refer to a winery, wine cellar or wine bar

CELLAR — a storage area for wine. a cellar is the best area to keep wines for aging ideal
condition are darkness, controlled cool temp & high humidity.

BAGASSE — The sugar cane is crushed and mangled between heavy rolled mills to produce
juice. The husk left is called as bagasse.

50
BONNE CHAUFFE — The second distillation process while making cognac . The process takes
approximately 12 hours
THE APPELLATION D'ORIGINE CONTRÔLÉE (AOC) which translates as "controlled
designation of origin", is the French certification granted to certain French geographical
indications for wines, cheeses, butters, and other agricultural products, all under the auspices of
the government bureau.
ALEMBIC CHARENTAISE - is the type of still used for the production of cognac. it is entirely
made of copper. The bottom of the vessel where the liquid to be distilled is placed, is in
permanent contact with the open flame of the furnace and the boiler capacity must not exceed
30 hectoliters.

BROUILLIS - During the distillation the first output known as the head has too high alcohol and
the tails which is produced towards the end of the process has low alcohol percentage. Only the
spirit extracted during the middle is further processed. This is called as brouillis or heart.
BODY — A term used to describe the taste of wine. The weight of the drink in the mouth usually
related to its tannin and alcohol content.
CONGENERS - Congeners are various volatile compounds which give the product its distinctive
individual character of taste flavour and aroma. They come along with the vaporizing process.
CORDIALS an extremely sweet non alcoholic fruit flavour drink concentrate that is diluted with
water. In US liqueurs are also called as cordials and have an alcoholic percentage of 15 to 55%
CHAPTALIZATION — Certain countries, laws allow the wine maker to add small quantities of
sugar to the must compensate insufficient alcohol potential. This process of enrichment is called
‘chaptalization’.

"CRÉMANT" OR ”MOUSSEUX” are French terms used to refer to sparkling wine not made in
the champagne region. Example : Cremant de Alsace
EDELFÄULE is the benevolent form of a grey
fungus, Botrytis Cinerea, affecting wine grapes.
Infestation by botrytis requires moist conditions.
Grapes typically become infected with botrytis
when they are ripe. If they are then exposed to
drier conditions and become partially raisined This
form of infection brought about by the partial drying
process is known as noble rot. Grapes when
picked at a certain point during infestation can
produce particularly fine and concentrated sweet
wine.

51
CORKY : A wine which is corky is a wine which has a specific flaw that is caused by
contamination by a chemical compound which is created by some types of airborne fungi which
can infest some corks. If a wine bottle is closed with a contaminated cork, the chemical slowly
leaches into the wine, leading to a flawed wine. the wine can be described as "corky"
CIDER— Cider or cyder is a fermented alcoholic beverage made from apple juice. cider varies
in alcohol content from 2% abv to 8.5% or more .

CASK - A barrel, cask, or tun is a hollow cylindrical container, traditionally made of vertical
wooden staves and bound by wooden or metal hoops. Traditionally, the barrel was a standard
size of measure referring to a set capacity or weight of a given commodity. A small barrel is
called a keg. Barrels have a variety of uses, including storage of liquids such as water and oil,
fermenting wine, arrack and sake, and maturing beverages such as wine, cognac, armagnac,

sherry, port, whiskey and beer.

CLARET — English term used to describe red Bordeaux wine
DIGESTIF is an alcoholic beverage taken after a meal, an aid in digestion hence the name.
Digestives contains various herbs and spices which will aid digestion.
BLOOM- The outer skins of grape berries have a whitish cloudy coat called bloom. This waxy
substance contains wild yeast and wine yeast which contribute to the fermentation process.

52
ESTUFA - A heated chamber in which Madeira wine is stored and matured

FRAPPE – A style of serving liqueurs over crushed ice.

FILTERING — As the name implies filtering is the process of sifting the wine through a porous
surface. Sterilization filters have microscope pores which can remove yeast contamination
which, if left would induce a secondary fermentation.

RACKING - A process involved in clarifying the wine. Wine is allowed to rest in tanks or
barrels. Only the top part which is clear is pumped in to another tank.

WASH- fermented beverage made from malt or grains used for the distillation of spirits like
whisky.

GRIST – During the process of whisky or beer manufacturing, the dried malt is crushed to
obtain a product called as grist.

HOCK is an English term for German wine, sometimes wine from the Rhine regions

MALT is germinated cereal grains that have been dried in a process known as "malting". The
grains are made to germinate by soaking in water, and are then halted from germinating further
by drying with hot air

BOUQUET — The smell a wine or other drink reflecting the ingredients and aging or maturity.

EISWEIN (or icewine) is a type of dessert wine produced from grapes

that have been frozen while still on the vine. The sugars and other
dissolved solids do not freeze, but the water does, allowing a more
concentrated grape must to be pressed from the frozen grapes, resulting
in a smaller amount of more concentrated, very sweet wine. With ice
wines, the freezing happens before the fermentation, not afterwards

FINNING - Various fining agent are added to wine like whites of egg, ox blood, gelatin or icing
glass or milk, icing glass is the bladder of sturgeon fish. This is aimed at clarifying the wine.

FORTIFIED — Wines fortified by the addition of grape spirit are called as fortified wines. These
wines have 15% to 22% of alcohol content. grape spirit may be added before, during or after
fermentation resulting in a sweet or dry wine.

DECANTING — Separating wine from its natural sediments by pouring into a decanter before
serving. Decanting also puts the wine into contact with air releasing its aromas
F0RESHOTS are the first part of the distilled beverage which emerge and contains a high
proportion of methanol
AFTER-SHOTS - during the manufacture of liqueurs or spirits the final part of the distillation is
known as tails (feints or after-snots). it is weak in alcohol and contains various impurities. this is
redistilled along with the foreshots.
DISTILLATION — The process of separating alcohol from a fermented beverage by heating
the beverage to vapourize and condensation of the vapours. the principle of distillation is that
ethyl vaporizes at a low temperature than water which vaporizes at 100°c.
FLOR — A scum like yeast deposit that cover the top while some wines, especially sherry
matures. This seals them from the air and other bacterial contaminations.

53
HOPS — They are the dried scaly fruit of wine “humulus lupulus”. the plant bare flowers which
contain oil which gives flavor to the beer. Bohemian hops are considered to be the best in the
world.
KILNING — A term associated with the manufacture of beer or whisky. When maximum
amount of maltose has been developed sprouting is stopped. The barley is roasted to change
its color from pale to dark brown in hot kiln. It’s then dried till the moisture content is 0.5%.
HYDROMETER — The specific gravity of the must is measured with the help of a hydrometer,
which indicates the sugar content and thus the expected alcoholic contents.
LEES—The deposit left in the bottom of a vat, tank or barrel, mostly containing a good amount
of dead yeast.
MASH — Associated with beer or whisky manufacturing- the grist is mixed with the hot water
and heated to allow infusion to take place for maximum extraction. All the starches in the grain
are infused in to the liquid which is now called as the mash.
Wort – mash is strained and the liquid now obtained is called as wort. Wort is rich in
fermentable sugars.
MEAD — A wine like alcoholic beverage made of fermented ‘honey’ & water rather than grape
juice.
MUST — The juice of the grape which is not fermented is called must. the must contains 78-
80% water, 10-25% sugar and 5- 6% acids. water makes up the bulk. sugar is formed in the
grape by sunlight.
MULLED WINE — Is wine that has been heated with sugar and spices and also sometimes
slice of fruit and even brandy.
MISTELLE — The French term for a mixture of grape juice and alcohol.
MADERZATION term derived from Maderia wine and applied to greatly aged, or even too old
wine.
PUNT, also known as a kick-up, refers to the dimple at the bottom of a
wine bottle

PERRY- A fermented alcoholic beverage which is obtained from pears juice.

PULQUE, , is a milk-colored, somewhat viscous alcoholic beverage made from the fermented
sap of the maguey plant, and is a traditional native beverage of central Mexico
SULPHURING — Sulphur dioxide(s02) is added added at various stages of wine making
process to prevent air from oxidizing the juice & converting the alcohol into vinegar.
VIGNERON — French for wine grower
VINTAGE —the year in which the wine was produced. a wine or spirit from a single year. also
used interchangeable with the word “year” in describing wine.
VINIFICATION is the set of process involved in the production of wine beginning with
fermentation to bottling.
CRUST : sediment, generally potassium bitartrate, that adheres to the inside of a wine bottle
ESTHERS are chemical compounds which are formed in alcohol during condensation. Esthers
provide certain typical aroma to the spirits.
PROOF : proof is a term found on the label of alcoholic beverage bottles to indicate the
alcoholic content of the said beverage. Proof was evolved from the days when there was no
way of measuring the strength of spirits. the system of assessing proof was by adding alcohol
and water to gunpowder. The mixture was made progressively stronger till such time the water

54
portion had no effect on the gunpowder and allowed it to explode when ignited. The spirit that
caused explosion was said to be “proved”.

ALCOHOLIC STRENGTH
the main scale of measuring alcoholic strength may be summarised as :
1. OIML scale ( the organisation internationale metrologie legale, ), previously called as
gay lussac: range from 0 to 100 % alcohol by volume ( abv) at 20 o c. This is the most
widely accepted scale for measurement of alcohol.
2. Sikes scale ( United Kingdom old scale) : range 0o to 175o. proof was the point 100 o. 70o
proof is equal to 40% alcohol by volume.
3. American scale : range from 0 o to 200 o proof. 200 o proof is absolute alcohol.
AGE: alcoholic beverages like wine, beer , spirits are left in oak barrels for extended periods to
mature. this process is known as aging. Aging mellows down the taste of the beverage and also
changes the colour. White wine changes from pale green to straw and red wine changes from
purple to garnet. Spirits tend to become darker.
OENOLOGY, or enology is the science and study of winemaking

55
 UNIT 3 PLANNING AND OPERATING VARIOUS F&B OUTLETS
3.1 PHYSICAL LAYOUT OF FUNCTIONAL & ANCILLARY AREAS
Effective dining area design takes time, and it generally requires the specialized knowledge of
several people as the process progresses. The owner/manager and the dining area manager
should be on the team to help make decisions that affect guest contact areas. In many
instances, an architect is part of the team. The team may also require a food service facility
consultant, interior decorator, and other specialized designers. People with backgrounds and
experiences ranging from managing operations to designing them are needed to develop the
best plan for a dining area.

3.2 AIMS OF GOOD LAYOUT

1. Guest needs and expectations should be met.
2. Dining areas should be flexible; to allow changes as guest expectations evolve
3. Dining areas should have the proper appeal and ambiance.
4. A maximum return on the investment in space should be realized.
5. A practical layout ensures an efficient flow of staff members and guests within dining
areas.
6. Simplified procedures for performing required tasks are possible.
7. Dining areas provide safe work space for staff members and public access space for
guests.
8. Dining areas adhere to the sanitation standards the organization requires.
9. Dining areas lend themselves to low maintenance costs.
10. Dining areas are energy-efficient and ecologically sound.

3.3 Steps in planning a layout

1. Identify the type and theme of the restaurant.
2. Determine who your prospective clientele will be and the type of seating-
a. Size of the table - Larger tables required for fine dining , smaller ones for coffee
shops.
b. Whether booths are required.
c. Set the budget for setting up the interiors.
3. Decide how many patrons you want to be able to accommodate for the economic
viability of the project
4. Prepare a preliminary lay out- Preliminary plans show the proposed arrangement of
equipment, traffic- flow aisles, and the relationship of each area to the other.
5. When the team is at the point of examining preliminary floor plans, members can
assemble basic cost estimates and make any adjustments needed to bring the project in
line with the funds that have been budgeted for it.
6. When members of the planning team have reviewed, modified, and approved all
preliminary plans, they can produce final blueprints for the dining area

3.4 Factors to be considered while planning

a. Type of service, cuisine, theme etc must be considered.
b. Sufficient space must be provided for gangways.
c. Space for tables of various sizes to seat 2,4, or 6 pax must be available.
d. Buffet counter to be planned incase buffet service is planned
e. Space for sideboards, side tables, plate warmers, on the spot production of food
items, hostess desk etc must be planned,
f. Lounge area may be provided.

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 g. Staff entrance from the kitchen must be two ways with two doors each.
h. Dispense bar and cashier’s counter must be located outside the dining area
close to the staff entrance.
i. Kitchen lay out must be planned taking the work flow and dimension of
equipment in to consideration.
j. Allocate 1/8 of your total space to the hostess station/reception area, 1/8 to the
restrooms, 1/2 to the dining area and 1/4 to the kitchen.
k. Position the restrooms toward the back of the restaurant
l. Position of the kitchen depends on whether the production aspects of the food
constitute a "performance" or are best kept under wraps. Many a successful
restaurant has placed its cooking area center-stage so that patrons can actually
watch their food being prepared either behind a glass wall or in the middle of the
room.
m. Consider the traffic patterns
i. Make it easy enough for the servers to pick up orders and deliver them to
tables.
ii. Avoid the way to the kitchen crossing the way to the restrooms.
n. Customers should have a pleasant view
o. Give a thought to privacy of the guest, leave a couple of tables for those who
wish privacy.
p. Consider sunrise/ sunset positions.- If your restaurant will be serving breakfast,
you'll want the windows to be facing east. If your primary clientele will be people
having high teas and dinners, you'll want to have your windows facing the west.
Take particular note of where the sun is going to be during the middle of the day.
If they are going to be exposed to a lot of sunlight, consider plantation shutters,
screens or blinds that will help filter the light and heat.
q. Take advantage of a lovely view by offering outdoor seating on a patio or deck.
r. The higher the ceilings in your establishment, the more the noise will dissipate
upward. In addition, the fabric used in your upholstery and any curtains will soak
up sound, too.

3.5 CALCULATING SPACE REQUIREMENT

The space area calculation will be different for different type of operations. The square feet of
space allowed in the dining areas is governed by the amount of comfort required The following
table would provide a rough estimate of the space required per person for various operations.

Type of Operation Dining area required per seat

Table service 12 – 18 Sq ft
Counter service 16 - 20
Banquets 10- 12
* Food service facilities planning- Edward A Kazarian

3.6 VARIOUS SETUPS FOR SEATING

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58
59
 Table sizes and seating capacity.
Round Tables Persons Seated
48” diameter 6
54” diameter 7
60” diameter 8
72” diameter 10
Square /
Rectangular
tables
30” x 30” 2
30” x 48” 4
30” x 72 “ 6
Aside from main traffic aisles; allow 54” between round tables for chair and’ service space and
60 “between oblong tables where seating is back-to-back. This permits 24” service space
behind 18” chair depth.

3.7 PLANNING STAFF REQUIREMENT

Work production standards needs to be established for planning the staff requirements. Staff
requirement will basically depend on the number of covers and the type of service, the type of
catering operation and the level of mechanisation. For a fine dining restaurant a waiter is
expected to handle 10 covers in case of silver service, 15 covers in case of plated service and
20 covers in case the service is buffet. A more sensible way is to take expected sales also in to
consideration. Work standards may be set as per the number of covers handled in a period or
the dollar sales generated per steward. A coffee shop server may be expected to handle 25 to
30 covers during a meal whereas a fine dining waiter may handle only 10 to 15 covers during a
meal. Unit production standards can be established in covers served by a waiter, dishes
washed by dish washer, covers prepared per cook and patrons serviced by cashier.

3.8 MENU PLANNING

Consumers’ food preferences are the major factor while deciding upon the menu planning. It is
not easy to decide what will most be liked by the people.

The food habit acceptances and preferences depend on the following factors:
Age, sex, physiological and psychological influences, nutritional value, the cultural and
ethnic background and others. Factors like appetite, personality, mood and emotions
and also the influence of other people.
 Advertising and environmental situations prevalent even before the guest enters the
restaurant,
 Economic conditions and social or prestige issue of the guest,
 The appearance, texture, quality, odour and flavour of the prepared food, and
 Religious and cultural constraints as many people don’t try some food due to their set
views.
As you can see many factors affect the food preferences and most of them are beyond the
control of F&B Manager. It is difficult to be 100% sure what is going to appeal to the consumer.
Thus, menu planning is extremely important since it involves selection of food, and beverages
acceptable to both – to the guests consumers) and to the management.

Menu planning involves careful consideration of the following aspects:

The type of food service outlet and the budget available with the organization for the outlet;
The consumer food habits;

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 The availability of the raw materials is also important. Many food items are seasonal and
procuring of exotic ingredients can prove to be difficult. The viability of the menu depends on the
available ingredients; and
The physical facilities and equipments and personnel also dictate menu planning. Both the
type and number of equipments available play an important role in the selection of menu items.
Once the factors affecting menu planning are understood, menu is decided upon.

Essentially menus can be of three types:

a) Static or fixed menu where the same menu items are offered repeatedly.
b) Cycle menu refers to menus, offering different items for a pre-determined time period.
c) Finally, Single Use Menus which are planned only for special days or occasions and are not
repeated.
Cookbooks and computers help to a greater extent in Menu planning. The success or failure of
a food service venture depends on the menu and hence Menu is the focal point around which all
the components of a food service operation are centred.

STEPS INVOLVED IN MENU PLANNING FOR COMMERCIAL FOODSERVICE

OPERATIONS
 Conduct a market study
 Perform a competitive analysis
 Interview restaurant critics/reviewers
 Attend food shows
 Include current trends
 Analyze nutritional content
 Ensure variety and balance of menu items
 Price menu accurately
 Check on availability of food products
 Match menu with skill level of kitchen personnel & balance production stations
 Control labor costs
 Increase sales with menu merchandising of appetizers and desserts
 Test recipes and make adjustments
 Standardize recipes
 Conduct taste testing
 Establish garnish, plating, & portion standards

3.8 CONSTRAINTS OF MENU PLANNING

The resource available to the food service operation affects the menu. The following
are the constraints, which you face while planning a menu:

Facility Layout / design and equipment : - You must have the space and equipment available
t o pr od uc e a l l t h e i t e m s of f er ed o n t h e m en u. I f not , yo ur st af f m a y n ee d t o
d e pe nd o n convenience foods.

Available Labour: You must hire an ample number of employees with the required skills to
manage, prepare, and serve all the items on the menu. If skilled labour is not
available to prepare menu items, you may need to implement training programs or reconsider
including such items on the menu.

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Ingredients: Before you make your final selection, choose the standard recipe, which
your production staff will use. Also, make certain that all the ingredients required by each
recipe will be available during the life span of the menu.

Marketing Implication: Guest preferences should be a primary concern when you plan the
menu. Even though certain menu items may be practical to serve from your property’s point of
view if your guests do not care for them you should eliminate them. Another
marketing concern of menu planning deals with the meal period involved.

Q u al i t y L e vel s : Yo u m ust k n o w wh at l e ve l of q ua l it y t h e g uest s e xpec t a nd

h o w t o incorporate quality requirements into the food items offered on the menu. The level of
your employee’s skills and knowledge and the availability of equipment and specific ingredients
all affect the quality of food.

C o st s : F oo d it em s t h at ar e e xp en s i ve t o pr e pa r e sh ou l d b e p r ic ed at a l e ve l,
wh i c h compensates for their high costs. You must know the cost of preparing specific menu
items and their possible selling prices. If the cost of a menu item is excessive, you may decide
not offer it

3.9 SELECTING & PLANNING HEAVY DUTY & LIGHT EQUIPMENT

 Budget must be considered.
 Safety features must be studied in detail.
 Service back up and warranty to be enquired.
 Gauge of the metal must be checked for stain less steel / any other metallic surfaces.
 The dimensions, type of fuel, power or fuel consumption and capacity to be specified.
 Delivery and installation charges to be included in the price.
 Savings in manpower must be calculated.
 The effect of these equipments on quality of food must be verified.
 Price quotations from reputed suppliers must be scrutinized.

3.10 REQUIREMENT OF QUANTITIES OF UTENSILS REQUIRED LIKE CROCKERY,

GLASSWARE STEEL OR SILVER WARE
Par Inventory level for China. An operation’s china inventory should at least permit one
complete setup in the dining room one complete setup in process (in the dish room or in transit),
and one complete setup in reserve (storage). It is common for operations to stock much more
than this minimum requirement for better price negotiations. This will also ensure that the cutlery
of the same design is available for a longer period.

For a new food service operation, the following guidelines can help establish order quantities for
china:
 Dinner plates—3 times the number of seats
 Salad plates—3 to 4 times the number of seats
 Bread and butter plates—3 to 4 times the number of seats
 Cups—3 to 4 times the number of seats
 Saucers—3 to 4 times the number of seats
 Fruit dishes or bowls—2 to 3 times the number of seats
 Sugar containers—1/2 to I times the number of seats
 Cutlery/ silver ware – 2.5 to 3 times of the maximum requirement for cover set up.

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Par Inventory Levels for glassware and Flatware. The rule of thumb for flatware/ is one-and-
one-half to three sets per seat. For glassware, managers should maintain a pars of three per
seat each of the most frequently used kinds of glasses, such as water glasses and wine
glasses. Obviously, many factors affect the choice of actual pars. For example, if an operation
has high breakage (glassware) or losses (flatware), the operation will need higher inventory
levels. Par levels also are influenced by how quickly soiled items can be cleaned and side
stations restocked.

Par Inventory Levels for Uniforms and Napery. The service staff’s uniforms and the
operation’s napery (tablecloths and napkins) should be immaculately clean at all times. Many
food service operations make three complete uniforms available to each service staff member.
With this plan, the staff member can store one, launder another, and wear the third. Managers
must make some provision for staff members whose uniforms become soiled during a shift; they
may require a uniform change in order to maintain the sanitation and quality requirements of the
operation.

Par inventory levels for napery are frequently set higher than those for uniforms. Many
operations use a par level four times the number of tablecloths and napkins used during a busy
shift. With this system, one set is in use, a second set is in the laundry and the third and fourth
sets are on the shelf, “resting.” Linens need to “rest” or “breathe” between uses in order to
maintain their quality and prolong their useful life.)

3.11 SUPPLIERS & MANUFACTURER

Name of
Company Product Name
1. Fresh Honest Coffee Machine
Shan, Fine Bone
2. China Crockery -
Bathrooms product, Hygiene Product, Mattress, Table top, Public
3. FCML Areas
4. Incredible Bulk Glass and dishwashing company
Western Range of deep freezers, range of bottle coolers, range of chest
5. Refrigeration Pvt. coolers, Range of open deck chillers, Vertical Freezers! Chillers, Ice
6. Ltd. Machine, Mini bars, showcases
Celsius Refrigeration Pvt. Ltd.
7. Blue Star Cold rooms
8. FnS Cutlery
In-room equipment, Hygiene Products, Housekeeping & waste
Radha Krishna & management, pots & pans, kitchen equipments, bar accessories,
9. Sons Pvt. Ltd. bakery ware, trolleys, copperware, S. S. hollowware, room amenities
Food warmers, crockery & cutlery, brass, copper, silver plated and
10. Brass Line ceramic & s.s. items
Bar accessories and other electrical items in all sizes and ranges for
11. Janta Steel NX all types of cooking & tableware & other fabrication works

12. Chefs choice Commercial knife sharpener

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 Supreme Steel
13. Works Stainless steel cutlery

STEC Stainless
14. Steel Pvt Ltd. Restaurant equipment
Lords Wear Pvt.
15. Ltd Table Linen, Bed Linen, Bath Linen, Hotel Uniforms

16. Remington Kitchen knifes

Renaissance Aqua R. 0. System, Filtration System, Pressure Boosting, Softener, Pool

17. Sports (P) Ltd. Accessories
Convection Oven, Popcorn Cart, Sandwich Griller, Pizza Oven, Deep
18. Akasa Fryer

Shiva Kitchen Worktop Freezer; Four door Freezer, Combi Oven, Plate Warmer,
Equipments Pvt. Bend Glass Cold Counter, Hot case, Sink Table, Shawarma, Hostess
19. Ltd. Stand , Juice Extractor, Salamander, Deep Fat Fry.

20. Maxell Plast (India) Thermo Flasks

Kitchenware, Kitchen tools, Tableware, Serving Ware, Bar Supplies,
Pizza Accessories, Food and Beverages, House ware, OEM
21. King Metal Works Products

22. Just Outdoors Hotel Furniture

Ocean Life’s
23. pleasure Glassware
Jaivanti Cosmetics
24. ‘ Crockery, Kitchen Equipment, Cosmetics, Hollowware

25. Linen Inc Hospital Linen, Uniform Linen, Upholstery & Tapestry

26. Kores LCD Projectors

AWK Steelwares
27. Pvt. Ltd. Cutlery

28. Beejay Realm Inc Disposable wet towel dispenser

29. Elma Equipments Heavy duty Kitchen. Equipments

30. LL Equipments Heavy duty Kitchen equipments

Globe Gas LPG pipeline, manifolds, Exhaust systems, Heavy duty Kitchen
31. equipments equipments

32 Kishko Cutlery

33. Grower Deck ovens, convection ovens

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3.12 APPROXIMATE COST OF MAJOR EQUIPMENTS
Many of the equipments like gas ranges, hot plates, work tables, bainmaries etc used in a
commercial kitchen are custom made and will be priced as per the specifications. Prices of
some of the equipments which are available are mentioned here below:

Insinger (Admiral 66-4 RPW) - 233 Rack/Hr Turbo Air (TSA-3-12-L1) - 75" Three-
Conveyor Dishwasher Compartment Sink - Green World Series
$22,258.00 $588.85

Salvajor (200) - 2 HP Food Waste Disposer Victorinox (40523) - 8" Black Fibrox®
$1,429.00 Chef's Knife
$23.49

Thunder Group (SLRCF0836GH) - 6 Qt Gold Eurodib (HOM482828) - 18 Qt Stainless

Accented Oval Chafer Steel Stock Pot
$50.99 $64.00

Carlisle (601008) - 7" Versata Select Fry Rancilio (Classe 10 USB 3gr) - Three-Group
Pan Automatic Classe 10 USB
$25.00 $14,500.00

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 Traulsen (RHT332WUT-FHS) - 87" Solid
Door Reach-In Refrigerator - R-Series
$12,528.4
Zesto (1203SS-1) - 60" Electric Single Deck
Space Saver Oven
$4,610.00

Blodgett (BCX-14G-Single) - 40" Single Gas

Combination-Oven/Steamer
$25,140.5
Zesto (CE3632-1) - 72" Electric Conveyor
Oven
$13,289.00

3.13 Planning décor, furnishing & fixtures

Lighting
Modern designs tend towards a versatile system of lighting by which a food and beverage
service area may have bright lighting at lunchtime and a more diffused form of lighting in the
evening. It is also an advantage to be able to change the colour of the lights for special
functions, cabarets etc. Basically restaurants may select from two main kinds of interior
illumination: incandescent and fluorescent lighting.

Incandescent lighting is warmer in colour but less efficient to operate than fluorescent bulbs of
the same wattage. It can be easily directed to specific spots such as a particular table or
pointing. However, its warmth appeal can cause a colour problem. It may make surroundings
cheerful and inviting, but the yellowish hue of its bulbs, especially when dimmed, makes meats
and lettuce appear muddy in colour. Warmer bulbs such as pink light make red meats look
natural but salads unappetizing.

Fluorescent lighting - The main virtue of fluorescent lighting is its lower operating cost, but it
is often criticised for giving a dull and lifeless illumination. Food may be made to look appealing
by using blue-white light from fluorescent fixtures, but the blue-white glow may also detract from
a warm romantic atmosphere.

A balance is usually needed for both warmth and good food appearance. Many experts
recommend a lighting system made up of 70 per cent cool or blue-white fluorescent bulbs and
30 per cent incandescent.
The foodservice area needs more than proper decor lighting. Functional lighting is a must,
giving proper illumination for chefs to prepare food, staff to serve it and customers to order and
eat it. Functional lighting may amount to as much as 75 per cent of a restaurant’s total lighting
system. In the dining room two basic areas require functional lighting: the table and the room as

66
a whole. The aim therefore is to mix the right blend of decor and functional lighting at the lowest
possible cost.

Table lighting is most flattering to customers when it shines down from the ceiling. Incandescent
ceiling lights serve the purpose well here. Care must be taken, however, to ensure that the
bulbs used do not give off too bright a light as this will create too much contrast between dark
and light spots. Clean and well-polished silver, glassware and crockery on a dining table, or a
well-polished reflective tabletop in the lounge, will bounce light gently upwards, acting as a
softener to overhead lights. Table top lighting can serve a similar purpose and includes, for
example, candles, gaslights and electric lighting.

Functional lighting in the dining room must serve a number of purposes.

 Fixtures directing light onto ceilings and walls should indicate to customers the
dimensions of the room, together with any special attractions, such as pictures and old
oak beams. Low wattage incandescent bulbs are best suited for this purpose.
 The lighting should project a subdued atmosphere, with contrasts between bright and
dark areas and tabletops capturing much of the light, while ceilings and upper walls
remain dark
 It may be necessary to feature special areas of a dining room, such as a buffet or self-
service salad bar.

The food and beverage service area needs to have a good mix of decor and functional lighting.
It is only the fast food areas that may successfully eliminate decor or mood lighting altogether.
Brighter lights appear to subconsciously tell customers to eat more quickly and leave and are
therefore the recommended way to illuminate for quick turnover and high volume throughput.

Colour scheme
There is a definite association between colour and food that must be considered. The following
colour schemes are generally regarded as most acceptable: pink, peach, pale yellow, clear
green, beige, blue and turquoise. These colours reflect the natural colours found in good and
well- presented foodstuffs. The colour scheme should help to reflect the character of the
restaurant. A well-designed colour scheme can easily be spoilt by a badly planned lighting
system and therefore the two aspects should be considered together at the design stage.

The restaurant surroundings can contribute a great deal towards the price-quality relationship in
the minds of potential customers. What may be suitable for a fast food operation would be
entirely unsuitable for a restaurant operation catering for an executive market. Bright illumination
may be found in bars with light colours on the walls, but food service areas are better with
dimmer illumination and warmly coloured walls, as these give a more relaxed and welcoming
atmosphere. Colour should also contribute to a feeling of cleanliness.

Just as colour and light play an important role, so table accessories need careful choice: slip
cloths, serviettes and place mats all help to make the environment more attractive.

Furniture and fixtures

Certain principles need to be borne in mind when planning food and beverage service areas to
maximize the seating area. For example, when planning a cafeteria operation care should be
taken to ensure that customers waiting for a meal from the various service points do not
interrupt the flow of customers around the tables, or those going out through the main entrance.

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The seating arrangements will therefore depend on:

 The size and shape of the food service area

 The design of tables and chairs used
 The allowance made for gangways and clearing trolleys
 The type of establishment.

Materials and Finishes

By using different materials, designs and finishes of furniture and by their careful arrangement,
often the atmosphere and appearance of the service area can be changed to suit different
occasions.

Dining arrangements (Based on a chart from Croner’s catering)

Type Description of furniture

Loose random Freestanding furniture positioned in no discernable pattern within

a given service area
Loose module Freestanding furniture positioned within a given service area to a
predetermined pattern, with or without the use of dividers to
create smaller areas within the main area
Booth Fixed seating (banquette), usually high backed, used to create
secluded seating
High density Furniture with minimum dimensions and usually Fixed, positioned
a given service area to create maximum seating capacity
Module Seating incorporates tables and chairs constructed as one and
may be fixed to the Floor
In situ Customers served in areas not designed for service, e.g. aircraft
and hospital beds
Bar and lounge areas Customers served in areas not primarily designed for food and
beverage service

Various types of wood and wood grain finishes are available, each suitable to blend with a
particular decor.
 Wood is strong and rigid and resists wear and stains. It is the principal material used for
chairs and tables in all food and beverage service areas with the exception of canteens,
some staff dining rooms and cafeterias.
 Metals (mainly aluminum and aluminum-plated steel or brass) are also gradually being
introduced into dining furniture. Aluminum is lightweight, hardwearing, has a variety of
finishes, is easily cleaned and the costs are reasonable.
 Formica or plastic-coated tabletops may be found in many cafeterias or staff dining
rooms. These are easily cleaned, hardwearing and eliminate the use of linen. The
tabletops come in a variety of colours and designs suitable for all situations. Place mats
may take the place of linen.
 Plastics and fibreglass are now being used extensively to produce dining-room chairs.
These materials are easily moulded into a single-piece seat and back to fit the body
contours, the legs usually being made of metal. The advantages are that these are
durable, easily cleaned, and lightweight, may be stacked, are available in a large range

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 of colours and designs and are relatively inexpensive. They are more frequently found in
bars, lounges and staff dining room than in the first-class hotel or restaurant.

Chairs
Chairs come in an enormous range of designs, materials and colours to suit all situations and
occasions. Because of the wide range of styles available, chairs vary in height and width, but as
a guide, a chair seat is 46 cm (18 in) from the ground, the height from the ground to the top of
the back is 1 m (39 in) and the depth from the front edge of the seat to the back of the chair is
46cm (18 in).

When purchasing chairs the main considerations should be size, height, shape and even the
variety of seating required, for example stackable chairs, armchairs, straight-backed and
padded chairs, to give the customer a choice. A leather or wool fabric is much better to sit on
than PVC which tends to become uncomfortable around the back and seat.

Tables
Tables come in three main shapes: round, square and rectangular. An establishment may have
a mixture of shapes to give variety, or tables of all one shape depending on the shape of the
room and the style of service being offered.

 Square or rectangular tables will seat two or four people and two tables may be pushed
together to seat larger parties, or extensions may be provided in order to cope with
special parties, luncheons, dinners, weddings etc. By using these extensions correctly a
variety of shapes may be obtained, allowing full use of the room and enabling the
maximum number of covers in the minimum space.
 The tabletop may have a plastic foam back or green baize covering which is heat
resistant and non-slip so the tablecloth will not slide about as it would on a polished
wooden top table. This type of covering also deadens the sound of crockery and
tableware being laid. As a guide tables may be approximately the following sizes:

Square

 76 cm (2 ft 6 in) square to seat two people.

 1 m (3 ft) square to seat four people.

Round

 1 m (3 ft) in diameter to seat four people.

 1.52 m (5ff) in diameter to seat eight people.

Rectangular

 137 cm X 76 cm (4ff 6 in X 2 ft 6 in) to seat four people, extensions being added for
larger parties.

3.15 BUFFETS – INTRODUCTION, FACTORS TO PLAN BUFFET, MENU PLANNING,

TYPES, EQUIPMENTS, SUPPLIES & CHECKLIST

A buffet is a system of serving meals in which food is lined up in chaffing dishes in a public
area where the diners generally serve themselves.

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Types of buffet

Sit down buffet

Fork buffet
Finger buffet
Cold buffet (buffet froid)
Smorgasbord

Sit down buffet

Space requirement is more.
Dishes are displayed and guest help themselves or assisted service is there.
Common for both informal and formal function.
Popular for wedding receptions
Require more waiters compared to finger or fork buffets
Beverages may be served by the waiters

Fork buffet / Standing buffet

Where space is minimum this type of buffet is ideal.
People stand and consume their meal
When people stand and eat , it is not convenient to use knife , hence fork is used.

Finger buffet
No cutlery is required
Menu is of such items which are dry and suitable for eating with hands.
Usually used for informal functions

Cold buffet
Display of cold cuts and cold hors’ d oeuvre are served .
Popular in the western world.

Smorgsbord
It is a Swedish word which refers to the type of Scandinavian buffet style in Swedish cuisine.
Smörgåsbord, literally means table of sandwiches.

A traditional Swedish smörgåsbord consists of both hot and cold dishes. Bread, butter, and
cheese are always part of the smörgåsbord. It is customary to begin with the cold fish dishes
which are generally various forms of herring, salmon, and eel. After eating the first portion,
people usually continue with the second course (other cold dishes), and round off with hot
dishes. Dessert may or may not be included in a smörgåsbord.

Advantages of Buffet
• Fast service.
• Variety of dishes can be served.
• High profit and low food cost.
• Less skilled manpower.
• Better planned menu.
• Optimum utilization of space

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• Economically priced

Disadvantages of Buffet
• Impersonalized service.
• Wastage by the customer resulting in shortage of food
• Portion control may not be possible.
• Elaborately garnished dishes can’t be served.
• Initial cost is high
• Breakages may be more
• Quality of food is lower compared to a la carte orders as the food stays on the buffet counter
for longer time.
• Food safety is a concern for certain dishes.
• Visual delight is not maintained through out

Planning a buffet
 Menu should be planned in such a way that it matches the style of the buffet. If it’s a
finger or fork buffet the dishes should be suitable to be eaten with a fork or finger;
 Some of the dishes like green leafy vegetables, stir fries, crispy fried items etc tend to
deteriorate in quality very fast when left on a buffet counter. Such dishes should be
prepared in small batches.
 Assign service dish for each item on the menu depending on the serving temperature
and presentation style.
 Decide the sequence of dishes on the menu in line with the classical menu.
 Decide the beverage service style.
 Allocate staff for – Mise en place, Food Pick up, Beverage service, and clearance.
 Ensure the supply of cutlery, crockery, glassware, linen, disposables, service spoons,
fuel etc.

BUFFET EQUIPMENT
1. Barbecue equipment: Grills, Tandoor, skewers for outside buffets
2. Baskets: Bread baskets, loaf baskets, wine baskets.
3. Bread knives: For use on the buffet counter
4. Buffet tables: Come in various shapes the most common being 6ft by 2.5ft rectangles. Other
shapes include full round, half round, and quarter round.
5. Cake stands: These are available in a variety of materials from glass, fine brass and Silver.
6. Carving stations: These are used to carve meats and may have stands to hold meat, ham
etc.
7. Chafing dish: These may be round, square, oval, or rectangular or comes in various shapes.
8. Bain-marie: Their purpose is to maintain temperature at which the food is to be served.
9. Candelabras: These are candle stands available in different shapes
10. Cheese slicer: This is used if block cheese is part of the buffet presentation
11. Cheese cutting boards: These could be wooden or plastic
12. Fish platters: These are designated to accommodate the whole fish
13. Heat lamps: These helps to maintain the temperature of the displayed foods.
14, Soup tureens: They come in variety of shapes and may use electric or by fuels.
15. Ladles: These come in various shapes and sizes for buffet service
16. Cold counters: For cold desserts and ice creams.
17. Display mirrors- To display salads, fruit platters, cold cuts etc
18. Lazy Susan- is a rotating tray placed on top of a table to aid in moving food on a large table
or counter tops. They come in many sizes and shapes, but are usually circular.

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