Activity

In
Bar
Management
Submitted by:
Yvan Alfred C. Banabatac
(BSHM2-A)
Student

Submitted to:
Mrs. Farah Kristine Salazar
Bar Management Instructor
Classification
Of
Wine
And
Spirits
Wine
The classification of wine can be done according to various
methods including place of origin or appellation, vinification
methods and style, sweetness and vintage, or variety used.
Practices vary in different countries and regions of origin, and
many practices have varied over time. Some classifications
enjoy official protection by being part of the wine law in their
country of origin, while others have been created by, for
example, grower's organizations without such protection.
Wine is an alcoholic drink typically made from fermented
grapes. Yeast consumes the sugar in the grapes and converts it
to ethanol, carbon dioxide, and heat. Different varieties of
grapes and strains of yeasts produce different styles of wine.
 Types of Wine
Burgundy Wine
Burgundy wine is wine made in the Burgundy region in
eastern France, in the valleys and slopes west of the Saône, a
tributary of the Rhône. The most famous wines produced here
—those commonly referred to as "Burgundies"—are dry red
wines made from Pinot noir grapes and white wines made
from Chardonnay grapes. 
Italian Wine
Italian wine is produced in every region of Italy, home to
some of the oldest wine-producing regions in the world. Italy
is the world's largest producer of wine, with an area of
702,000 hectares (1,730,000 acres) under vineyard cultivation,
and contributing a 2013–2017 annual average of 48.3
million hl of wine. In 2018 Italy accounted for 19 percent of
global production, ahead of France (17 percent) and Spain (15
percent). Italian wine is both exported around the world and
popular domestically among Italians, who consume an
average of 42 litres per capita, ranking fifth in world wine
consumption.
Rose Wine
Rosé wines are made from a wide variety of
grapes and can be found all around the globe.
When wine rosé is the primary product, it is
produced with the skin contact method. Black-
skinned grapes are crushed and the skins are
allowed to remain in contact with the juice for a
short period, typically two to twenty hours.
Sparkling Wine
Sparkling wine is a wine with significant levels of carbon
dioxide in it, making it fizzy. While the phrase commonly
refers to champagne, EU countries legally reserve that term
for products exclusively produced in the Champagne region of
France. Sparkling wine is usually either white or rosé, but
there are examples of red sparkling wines such as
the Italian Brachetto, Bonarda and Lambrusco, Spanish
wine Cava, Australian sparkling Shiraz,
and Azerbaijani "Pearl of Azerbaijan" made
from Madrasa grapes. The sweetness of sparkling wine can
range from very dry brut styles to sweeter doux varieties
(French for 'raw' and 'sweet', respectively).
Fortified Wine
Fortified wine is a wine to which a distilled spirit, usually
brandy, is added. Many different styles of fortified wine have
been developed, including Port, Sherry, Madeira, Marsala,
Commandaria wine, and the aromatised wine vermouth.
A fortified wine is a delicious, viscous wine-based sipping
treat that is often enjoyed as a drink before or after dinner.
The most common types of fortified wines are Madeira,
Marsala, port, sherry, and vermouth. These still wines have
been "fortified" with a distilled spirit such as brandy.
Spirits
The term “spirits” can refer to a lot of things: the stuff you’re
not supposed to lose during hard times. Something
cheerleaders are professionally obsessed with. The beings you
negotiate with after you’ve accidentally moved into a haunted
house. Of course, the term “spirit” (aka liquor) doesn’t refer to
everything you see in a liquor store besides wine and beer. For
instance, you may also see bottles with names like Fernet
Branca, Amaretto, Peach Schnapps, or Peychaud’s Bitters.
These are all part of the colorful, intoxicating extended spirits
family, but they’re not quite spirits (because they’ve had
things like sugar, herbs, and spices added to them and tend to
have lower ABVs).
 Brandy

 Distilled From: Fruit. Primarily grapes, though apple,

apricot, cherry, peach, and other fruits are also used.
 Flavor Profile: Fruity burnt wine.
 Aged: Typically aged in oak, varies by style. Often
blended.
 Produced In: Worldwide. Certain regions of the world
produce specific styles of brandy such as Cognac and
Armagnac.
 Styles: Cognac, Armagnac, Spanish Brandy, Pisco,
American Brandy, Grappa, Eau-de-vie, Flavored Brandies
 Alcohol Content: Typically 40 percent alcohol/volume
(80 proof)
 Regulations: No distinct worldwide regulations. Some of
the styles must be produced in certain regions. There is also a
system for indicating the age of brandies.
 Cocktail Profile: Brandy was used in a number of classic
cocktails and tends to be used in more sophisticated drinks
that include just a few ingredients. Many modern brandy
recipes are breaking this mold, however, and experimenting
with brandy in some very unique flavor combinations.
 Gin
 Distilled From: Neutral grains such as barley, corn, rye,
and wheat. Flavored with a variety of botanicals, which vary
by brand.
 Flavor Profile: Herbal, dry. The primary flavor that
defines gin comes from juniper berries, thus the 'piney' aroma
and taste.
 Aged: Typically unaged.
 Produced In: Worldwide
 Styles: London Dry Gin, Plymouth Gin, Old Tom Gin,
Genever, New American Gin
 Alcohol Content: Typically 40 to 47 percent
alcohol/volume (80 to 94 proof)
 Regulations: No distinct worldwide regulations. Juniper
is the 'accepted' defining quality.
 Cocktail Profile: Gin's dry profile makes it a perfect
candidate for dry (non-sweet) cocktails, including many
classics and martinis. It is a nice base for cocktails with just a
few ingredients and pairs well with some of the lighter fruits
and, naturally, works well with herbs.
 Rum
 Distilled From: Sugar. Either molasses or pure sugar
cane.
 Flavor Profile: Sweet. Toasted sugar. Varies by style and
region.
 Aged: Light rum is typically un-aged and other rums are
often aged in oak barrels to some extent. Due to climate,
aging times vary greatly with warm climate rum requiring less
barrel time than those in colder climates. Often blended.
 Produced In: Worldwide
 Styles: Light Rum, Gold Rum, Dark Rum, Over-Proof
Rum, Spiced Rum, Cachaca, Flavored Rum
 Alcohol Content: Typically 40 percent alcohol/volume
(80 proof). Overproof rums can reach 75 percent
alcohol/volume (150 proof).
 Regulations: No distinct worldwide regulations. Some
regional laws and traditions; an example is that cachaca must
be produced in Brazil.
 Cocktail Profile: Rum's sweeter flavor makes it one of
the more versatile spirits. It was one of the first liquors to be
 mixed into drinks, so there are some nice classic rum
cocktails to choose from. It is the obvious base for tropical
drinks. On the other side of the spectrum, it also appears in
a number of warm cocktails.

Tequila
 Distilled From: Agave
 Flavor Profile: Vegetal, earthy with semi-sweet and spicy
tones.
 Aged: Blanco tequila is un-aged. Other tequilas are aged,
often in used whiskey (bourbon) oak barrels. Gold tequila is
blended.
 Produced In: Mexico. Agave spirits produced outside of
Mexico cannot be labeled 'tequila.'
 Styles: Blanco, Reposado, Anejo, Extra-Anejo, Gold
(Other agave spirits are mezcal, pulque, sotol, raicila, and
baconara, but these are not tequilas.)
 Alcohol Content: Typically 40 to 50 percent
alcohol/volume (80 to 100 proof).
 Regulations: Tightly regulated by the Tequila Regulatory
Council (CRT) under the Appellation of Origin, first adapted
in 1978.
 Cocktail Profile: Tequila has a great flavor profile for
mixing into a variety of cocktails. There are, of course, the
margaritas and frozen cocktails in which tequila is mixed with
any fruit imaginable. It also makes a perfect base for spicy
cocktails and is very popular for party shots.

Vodka
 Distilled From: Neutral grain (rye, corn, wheat, etc.) or
potato. Some are distilled from beets, grapes, and other bases.
Vodka can be the 'catch-all' category for white spirits that fit
nowhere else.
 Flavor Profile: Neutral alcohol/ethanol. Varies greatly
depending on the base and added flavorings. Distinguished
more by texture: oily vs. medicinal.
 Aged: Typically un-aged.
 Produced In: Worldwide
 Styles: Clear vodka is typically distinguished by the base
it was distilled from and/or the region it was
produced. Flavored vodkas are a popular category.
 Alcohol Content: Typically 40 to 50 percent
alcohol/volume (80 to 100 proof).
 Regulations: No distinct worldwide regulations.
 Cocktail Profile: Vodka's neutral taste makes it the most
versatile spirit available today. Vodka cocktails can be found
on almost every imaginable flavor profile from sweet to
savory, fruits to herbs and spices. Martinis and shooters are
popular vodka drinks as well.

Whiskey
 Distilled From: Malted grains which vary by style. Can
include a mixture of corn, rye, wheat, barley, etc.
 Flavor Profile: Roasted, malted grain with oak
undertones. There are distinct characteristics in each style.
 Aged: Typically aged in charred oak. Some styles, such
as bourbon, require new barrels while others use a mixture of
new and previously used whiskey or wine barrels.
Styles: Irish Whiskey, Scotch, Bourbon, Rye Whiskey,
Tennessee Whiskey, Canadian Whisky, Blended Whiskey,
Flavored Whiskey, other emerging styles based on location
(e.g., Japanese Whisky)
 Alcohol Content: Typically 40 to 50 percent
alcohol/volume (80 to 100 proof). Some are higher.
 Regulations: Most styles have their own distinct
regulations governed by the country of origin. Some, such as
 those labeled 'blended whiskey' alone, is not prone to tight
regulations (that is not to say they are not regulated).
 Cocktail Profile: Whiskey is another of the more
versatile cocktail bases available and with so many styles,
there is the opportunity for great diversity in flavor profiles.

Wine Service Procedure

The sommelier or wine waiter is generally responsible for the
service on wines in a restaurant and should be able to
recommend wines to customers.  The sommelier should have
extensive wine knowledge of the wine list and be able to
identify wines what will pair well with the dishes on the
menu.

The order for wine should be taken immediately after the food
order to ensure the most appropriate wine is served.

There are seven points that should be considered when

serving wine:
1. The sommelier should be able to describe the wine and
its characteristics honestly.  Don’t make it up if you don’t
know!
2. Serve the wine before the food.  The customer orders
wine the wine to accompany the food so it should be served
before the food arrived so that it can be enjoyed with the
meal.
3. Ensure the wine is served at the correct temperature.
Wine should gradually reach its correct temperature – quick
heating or cooling of wine should be avoided as it can damage
the flavours of the wine.
4. Always treat wine with respect and demonstrate a high
level of technical skill when opening the wine.
5. The neck of the bottle should never touch the rim of the
glass when pouring.  It should be held over the rim of the
glass is a steady manner.  When raising the glass after
pouring, twist the bottle slightly to avoid any drips going on
the table.  Any drops on the neck of the bottle should be
wiped away using a wine cloth.
6. Never over fill a glass.  Filling the glass to the correct
level is important. The glass should be filled to the widest part
of the glass or to two-thirds full, which ever is lesser.  This
allows the customers to appreciate the wine and it also looks
better.
7. Unnecessary topping up should be avoided. This can be
very annoying for customers and it does not lead to increased
wine sales.
Temperatures for serving wine
 Red wine – 15.5 – 18°C  – Younger red wines can be
consumer at lower temperatures
 White Wine  – 10 -12.5°C
 Dessert wine and Sparkling wine – 4.5 – 10°C
Glasses for wine service
 Champagne/Sparkling wine  – Flute or tulip shaped glass
 White wine – Medium sized wine glass
 Rose wine – Flute or medium sized wine glass
 Red wine – Large wine glass
Serving White Wine
Below is a video of how to open and serve white wine.  Check
here to view the SOP of how to open a bottle of white wine.
Open and Serve White Wine
Serving Red Wine
Basic Red Wine Service Below is a video of how to open and
serve red wine.  Check here to view the SOP of how to open a
bottle of red wine. Opening and Serving Red Wine Decanting
Red Wine The procedure for opening red wine is almost the
same as opening white however on occasions red wine …
Opening Sparkling Wine
Below is a video of how to open a bottle of
champagne/sparkling wine.  Check here to view the SOP
which outlines how to open a bottle of sparkling wine.
Opening a Bottle of Sparkling Wine
Pronounce Wine Names
It can often be very complicated to pronounce different wines,
especially when they are from foreign countries below is a list
of common wine terms that phonetic pronunciation beside
them.  Use this information to expand your wine
vocabulary and increase your confidence when serving wine
to your customers.   Wine Name or Term Pronunciation
Alsace al zass Anjou ahn …
Words to Describe Wine
  The world of wine often introduces new words especially
when describing different wines.