dukes liquor test

infandel - "Zin -

"Zin - fan - dell" • Taste : A broad, exotic array of fruits from stone (overripe nectarine), to red (raspberry, sour cherry), to blue (plum, blueberry), to black (blackberry, boysenberry), Asian 5 Spice Powder, Sweet Tobacco • Style : Medium - bodied to full - bodied Red Wine • Description : Zinfandel (aka Primitivo ) is a medium - bodied red wine that originated in Croatia. Wines are fruit - forward and spicy with a medium length finish. Zinfandel is a red grape that may be better known in its pink variation, White Zinfandel. • Food Pairing: chicken, pork, cured meat, lamb, beef, barbecue, Italian, American, Chinese, Thai, Indian, full - flavored like cheddar and firm cheeses such as Manchego GREAT ALTERNATIVES TO ZINFANDEL: • Grenache : More middle - weight and red - fruited flavors, with the meaty and peppery qualities you get with Syrah • Tempranillo : (Spain) Tempranillo has more savory cherry notes, as well as lower alcohol and body. • GSM / Rhône Blend : This is a blend of Grenache, Syrah, and Mourvèdre originally from Rhône Valley of France. It's very similar in terms of taste, but not usually as fruity! • Carignan : This wine doesn't have the cinnamon - spice that Zinfandel often exudes. Expect more candied cranberry notes and sometimes a funky, meaty note. BACK

5 STEPS TO GREAT WINE SERVICE

. Be prepared. Have a solid wine key. Pre - set wine glasses, pre - bus the table. It's easiest if you can approach the table with only the bottle and your serviette. 2 . Relax. You've practiced this and have the skills . 3. Know the wine you're opening. It helps to have a fun fact prepared, whether about the winery, the label, or the wine itself. Our tasting notes have something interesting about every wine on our list . 4 . Portion appropriately. Know how many guests are drinking and pour equally for all with enough to refill. 5 . Be timely. Refill glasses quickly. Begin thinking of recommendations for another bottle.

5 BASIC WINE CHARACTERISTICS

1 . Sweetness 2 . Acidity 3 . Tannin 4 . Fruit 5 . Body Learn the basic wine characteristics to develop your palate and find favorites. To understand the basic characteristics of wine it's important to learn how to taste wine. Learning to identify wine characteristics helps to identify what you like about a wine . Wine characteristics help identify and relate different wines to each other. Since over 250,000 different wines are released every year around the world, it's helpful to think about wine characteristics in terms of the varietal and where they're from. BACK

syrah

yrah - "Sear - ah" (aka Shiraz) • Taste : Blueberry, plum, tobacco, cured meat, black pepper, violet • Style : Full - Bodied Red Wine • Description : Syrah (aka Shiraz) is a full - bodied red wine that's heavily planted in the Rhône Valley in France and Australia. The wines have intense fruit flavors and medium - weight tannins. Syrah is commonly blended with Grenache and Mourvèdre to create the red Rhône blend. The wine often has a meaty (beef broth, jerky) quality. • Food Pairing: lamb, beef, smoked meats; Mediterranean, French, and American firm cheeses like white cheddar, and hard cheeses like Spanish Manchego. GREAT ALTERNATIVES TO SYRAH: • Malbec : (Argentina) More black - fruited, often with more aggressive oak usage, less meaty, but with more coffee and chocolate flavors • Petite Sirah : (United States) This grape has no genetic relation to Syrah, but has even more aggressive tannin and a fuller body • Monastrell : More broad texture, with similar meaty notes, but more of a mixture of red and black fruits • Pinotage : (South Africa) Similar in terms of body, with even more intense, smokey notes.

gin cont

• Distilled From: Neutral grains such as barley, corn, rye, and wheat. Flavored with a variety of botanicals, which vary by brand but must contain juniper. • 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 -47% alcohol/volume (80 -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. Gin is made from a mash of cereal grain, usually corn, rye, barley, and wheat. It naturally has few congeners , which are the impurities often associated with hangovers. It is noted for its pine flavor thanks to juniper berries, which are the main ingredient. Yet, there are a variety of styles of gin, from the famous London dry gins to old -school styles like genever and Old Tom to modern gins like Hendrick's that stretch gin's definition. Producers cannot, by law, qualify their gin by age and it's rare to find a gin that has spent any time in a barrel for aging. That is why most gin is clear, though some get a slight golden color due to certain methods used to incorporate the botanicals.

FOOD & WINE PAIRINGS

9 Tips For Pairing Wine & Food If you're just getting started, you'll find these tried - and - true methodologies to produce consistently great pairings. That said, as you get more familiar with different wines, you'll become confident and can experiment breaking the rules! 1 . The wine should be more acidic than the food. 2 . The wine should be sweeter than the food. 3 . The wine should have the same flavor intensity as the food. 4 . Red wines pair best with bold flavored meats (e.g. red meat). 5 . White wines pair best with light - intensity meats (e.g. fish or chicken). 6 . Bitter wines (e.g. red wines) are best balanced with fat. 7 . It is better to match the wine with the sauce than with the meat. 8 . More often than not , White, Sparkling and Rosé wines create contrasting pairings. 9 . More often than not , Red wines will create congruent pairings Learn food and wine pairing basics so you can create your own pairings. A great food and wine pairing creates a balance between the components of a dish and the characteristics of a wine. As much as pairing food and wine is complex, the basics are simple to grasp

ACIDITY: WRAPPING YOUR HEAD AROUND IT

Acidity in food and drink is tart and zesty. Tasting acidity is often confused with the taste of higher Alcohol. It is common for wines grown in cooler vintages to have higher acidity. Wines with higher acidity feel lighter weight because they come across as 'spritzy.' If you prefer a wine that is more rich and round , you enjoy slightly less acidity. ACIDITY: WRAPPING YOUR HEAD AROUND IT ACIDITY CHARACTERISTICS • Tingling sensation that focuses on the front and sides of your tongue. Feels like pop rocks . • If you rub your tongue to the roof of your mouth it feels gravelly . • Your mouth feels wet, like you bit into an apple . • You feel like you can gleek . BACK

bourbon

Bourbon must also be aged a minimum of two years in new, charred oak barrels , although it is often aged for four years or more. Bourbon barrels can only be used once , so they are often used by other liquor producers after the first use. It's very common to have tequilas, rums, and other whiskies aged in used bourbon barrels. No blending or additives —except water to reduce it to bottling proof —is allowed in bourbon. Bourbon is one of the preferred whiskies for mixed drinks. In fact, many of the most popular whiskey cocktails call for it. It is a very versatile whiskey and mixes well in everything from a Manhattan to a John Collins. Quite often, when a cocktail recipe calls for "whiskey," a good bourbon will do just fine. BOURBON BACK

MORE DISTILLED SPIRITS

Distilled spirits can be a bit more complicated. Some cannot be easily classified as one of the base liquors or as a liqueur. Absinthe is a perfect example of these. Although they may have characteristics of one of the base spirits, they are also flavored like liqueurs but are not sweetened. Since there are no other labels to completely define these "oddities," they are often simpl y referred to as spirits. Other exceptions in the bar include the long list of aperitifs and digestifs . Some of these are fortified wines and some include distilled spirits. Others could be classified as liqueurs, while still others only fit under the labels aperitif or digestif bec ause they are unique unto themselves. One such case is Vermouth , which is commonly found in the liqueur section of a bar's stock because it's essential for martinis, Manhattans, and the like. While that makes it easily mistaken for a liquor, vermouth is a fortified wine . Though some fortified wines are blended with brandy or another distilled spirit, they are not considered to be liquors under any formal definitions . When classifying any alcoholic beverage, it is best to take each case individually. The market is so diverse that it's hard to know what's what. Whenever you're in doubt (or need to settle some debate at the bar), read the label.

Stone Brewing

Duke's Blonde - Stone Brewing - Escondido, CA STYLE: American Blonde Ale ABV: 5.0% Bitterness: 18 IBUs NOTES: CRISP, LIGHT MALT, REFRESHING Founded by Greg Koch and Steve Wagner, Stone Brewing has come a long way since opening in San Diego County in 1996. Now the ninth-largest craft brewer in the U.S., they operate brewing facilities on both coasts - Escondido, California and Richmond, Virginia.

flavor pairing

Flavor pairing matches aroma compounds. • A complementary (contrasting) pairing creates balance by contrasting tastes and flavors. • A congruent pairing creates balance by amplifying shared flavor compounds.

SPARKLING WINE

If you already love sparkling wine, give yourself a pat on the back for your exquisite taste. This wine first came about in France and is synonymous with the region of Champagne. Despite the lowly appeal of many grocery store options (e.g. Cook's), sparkling wines are the most technically challenging and time intensive wines made in the world . What to try: Champagne is often too price restrictive, so instead, keep your eyes peeled for Brut - level sparklers (i.e. not sweet) like Cava, Prosecco, Crémant or perhaps a $12 - 16 American bubbly. BACK`

juicy expat hazy ipa three weavers can

Juicy Expat Hazy IPA - Three Weavers Brewing - Inglewood, CA STYLE: Hazy IPA ABV: 6.5% Bitterness: NOTES: TROPICAL FRUIT, BERRIES, CITRUS Lynne Weaver started out as a real estate tax expert who created delicious craft beers in her spare time at home. Then in 2014, she combined her financial, brewing, and entrepreneurial expertise to launch Three Weavers in Inglewood with brewmaster Alexandra Nowell. fruit aromatics are taken to new heights.

lagers cont./2

LAGERS Doppelbock - or "double" bock is stronger and darker than bock, sweeter with more malt and a little higher in alcohol content. Oktoberfest - indicates the Vienna style of "Marzen " beer, the German word for "March". These are brewed in the spring and stored to serve in autumn. They have a toasted quality with a sweet tinge, robust malt flavors, and a deep amber hue.

SWEETNESS: aka "LEVEL OF DRYNESS

Our human perception of sweet starts at the tip of our tongue. Often, the very first impression of a wine is its level of sweetness. To taste sweet, focus your attention on the taste buds on the tip of your tongue. Are your taste buds tingling? - an indicator of sweetness. Believe it or not, many dry wines can have a hint of sweetness to carry a larger impression of Body. If you find a wine you like has residual sugar, you may enjoy a hint (or a lot!) of sweetness in your wine. Hello moscato ! SWEETNESS: aka "LEVEL OF DRYNESS" HOW TO TASTE IT IN WINE • Tingling sensation on the tip of your tongue . • Slight oily sensation in the middle of your tongue that lingers . • Wine has a higher viscosity; wine tears on side of glass slowly. (also an indicator of high ABV ) • Dry red wines such as cabernet sauvignon often have up to 0.9 g/L of residual sugar (common with cheap wines ). • A bone - dry wine can often be confused with a wine with high Tannin BACK

rums

RUMS Bacardi Silver (white) $ 8 Bacardi Orange $ 9 Captain Morgan (spiced) $ 9 Lahaina (dark) $ 9 Malibu (coconut) $ 9 Hana Bay (gold) $ 9 Myers's (dark) $ 10 Koloa (white) $ 11 Koloa (dark) $ 11

rose wine

Rosé is a true winemaker's wine because it's made by "dying" a wine for only a short time with the skins of red wine grapes. Rosé wines were first popularized in the late 1700's when French wines imported in England were called "Claret" (sounds like " Clairette ") to describe their pale red color. Today, you can find rosé wines of all styles (sweet or dry) made from many different grapes from Cabernet Sauvignon to Zinfandel (known commonly as White Zinfandel ) What to try: Instead of the sweet version, try a drier style Rosé to taste its subtle elegant flavors. Some of the most classic versions of dry rosé come from Southern France in Provence and the Pays d'Oc region. The varieties used to make these wines include Grenache, Syrah, Carignan and Mourvèdre - which are all red wine varieties! Since rosé is made everywhere, perhaps stick to one made with one or several of the aforementioned varieties to experience a classic rosé. BACK

Scotch Whisky ( Blended )

SCOTCH WHISKY (BLENDED) Grant's $ 8 Chivas Regal $ 11 Johnnie Walker Black $ 12 Johnnie Walker Blue $ 35

scoth whisky single malt

SCOTCH WHISKY (SINGLE MALT) Glenlivet 12 $ 12 MaCallan 12 $ 15 MaCallan 18 $ 40

SCOTCH WHISKY: THE ICONIC SINGLE MALTS & BLENDS

SCOTCH WHISKY: THE ICONIC SINGLE MALTS & BLENDS By tradition and standard, Scotch whisky uses the spelling for whisky without the "e" and it can only be made in Scotland. The distinct smoky flavor found in this whisky is due to the malt drying process. Part of this is done over a peat- fueled fire that allows the smoke to come in direct contact with the malt. Although the smoky aspect defines scotch, each region of Scotland produces different and distinct flavor characteristics. This is particularly evident in single malts. When choosing a scotch you will find either " single malt " or " blended " on the label along with an age statement. In the case of blended, the age is that of the youngest whisky in the blend

SINGLE MALT SCOTCH

SINGLE MALT SCOTCH BLENDED SCOTCH Although somewhat confusing, Single Malt Scotch is not related the amount of malt, but rather denotes that it is produced by a single distillery . There are around 100 distilleries in Scotland that make single malt whisky, and each has their own distinct flavor characteristics and notes. Single malts tend to have more distinct flavor than blended versions and are used to create those blends. After distilling the malted barley twice in pot stills, a 140- proof spirit called "plain British spirit" is pumped into oak casks and is aged for at least three years. Several single malts can be aged for 20 or 30 years. It's customary to enjoy single malts on their own or on the rocks, though some cocktails do call for a single malt scotch. Some of the brands to look for include: The Glenlivet, Glen Scotia, Laphroaig, and The Macallan. Within this category are some of the most expensive whiskies in the world, though each brand typically offers labels that are affordable as well

SINGLE VARIETAL WINES cont

SINGLE VARIETAL WINES A single - varietal wine is made primarily with one type of grape. It's common to see these wines labeled by the name of that grape variety. For example, a bottle of Riesling is made with Riesling grapes. It's useful to note that each country has different rules for how much of the variety should be included in order to be labeled as a varietal wine. Percentage of grapes required to be labeled as a single - varietal wine. • 75 % USA*, Chile, South Africa, Australia, Greece • 80 % Argentina • 85 % Italy, France, Germany, Austria, Portugal, Spain, New Zealand *Oregon requires 90% of the varietal

other types of brandy

SPANISH BRANDY Calvados is a brandy produced in Normandy, made by distilling apples and pears into a cider, then into an eau -de -vie, then aging it in cask. Normandy lies along the English Channel, and thanks to the unique terroir there, the Normand countryside is home to some of b est orchards on the continent. Three AOCs are approved for Calvados: Calvados, Calvados Pays d'Auge and Calvados Domfrontais . The Normans have produced cider for centuries and distilled it into cold hard booze since at least the 16th century. OTHER TYPES OF BRANDY PISCO Pisco is a brandy from South America that is primarily made in Peru and Chile. It has gained a new popularity as it recently exp anded to a worldwide market. The pisco sour is the best -known cocktail made from pisco. AMERICAN BRANDY Several brandies are produced in the United States and other countries in the world. These are simply called "brandy" because th ere are no designations like the French or Spanish brandies. There are no regulations as to the grapes used in these brandies so the di ffe rences between brands can vary greatly. The one thing they have in common is that they can be used in any cocktail that calls for brandy. CALVADOS From the Andalusian region of Spain, Spanish Brandy was originally developed for medicinal purposes. Spanish Brandy is more o fte n called Brandy de Jerez and it uses the solera system of adding young spirits to older barrels during aging. These brandies tend to be sweeter and have a fuller flavor than other brandies. BACK

june shine blood orange can

STYLE: AMERICAN PALE ALE ABV: 6.3% IBU: 37 NOTES: CITRUS, TANG, SLIGHTLY HERBACEOUS JuneShine was started by a team of adventurers, artists, and creatives who share a passion and want to leave a positive impact on the environment. They fell in love with the refreshingly smooth taste of jun kombucha and have made it their mission to brew the highest-quality, healthiest jun kombucha there is. The Blood Orange Mint flavor is made using farm-fresh blood oranges from Temecula, CA, and a hint of organic mint to create a tangy, yet soothing sip.

ashland organic hard seltzer

STYLE: HARD SELTZER ABV: 5.0% Flavors available: Blackberry Lemonade Started by the same people from St. Archer Brewery, this hard seltzer is made with alkaline water, 100% organic ingredients and in small batches to ensure high quality! At 99 calories per 12 fluid ounces and 5% alcohol, Ashland is organic with no sugar, no fat, zero carbs, malt and gluten-free.

sabre tooth squirrel amber ale

Sabre-Toothed Squirrel Amber Ale - Smog City Brewing - Torrance, CA STYLE: HOPPY AMERICAN AMBER ALE ABV: 7.0% IBU: 60 NOTES: BOTH MALTY AND HOPPY, CARAMEL, SWEET CITRUS Husband and wife team, Jonathan and Laurie Porter, founded Smog City Brewing back in 2010.

santa monica beach brewed

Santa Monica WIT - Santa Monica Brew Works - Santa Monica, CA Style: American WIT Ale ABV: 5.3% IBU: 17 NOTES: WHEAT, CLOVE, SWEET ORANGE Santa Monica Brew Works is Santa Monica's only craft brewery, producing a variety of styles, each with a Southern California twist.

Scrimshaw Pilsner

Scrimshaw Pilsner - North Coast Brewing - Fort Bragg, CA STYLE: German Pilsner ABV: 4.4% IBU: 22 NOTES: SUBTLE HOP CHARACTER, CLEAN PALATE, DRY FINISH A pioneer in the Craft Beer movement, North Coast Brewing Company opened in 1988 as a local brewpub in the historic town of Fort Bragg, located on California's Mendocino Coast. U

vodkas style and taste

Since vodka has no distinct taste, a stylistic difference in brands is their texture on the tongue. We often call this a liquor's 'mouth feel.' Two brands that represent the two prominent styles are Absolut and Stolichnaya. Absolut has an oily, silky sweet textu re, while Stolichnaya is clean and watery with an almost medicinal finish. You can liken it to the difference in taste between tap water and bottled water. If you pay attention to it, you can easily tell when you drink unfiltered water. The heat of a vodka is another term you may hear. This is the burn that is revealed on the tongue or back of the throat when you drink vodka straight. It is often another way of deducing how clean or smooth a vodka is. Heat is often determined by the care a distiller has put into creating a clean vodka using the methods described above. The number of distillations and filtering method is often going to determine a vodka's heat . Less expensive brands tend to burn in the mouth and throat, while premium brands tend to be more smooth and subtle. VODKA STYLES AND TASTE FLAVORED VODKAS The flavored vodka scene has exploded in recent years and if you can think of a flavor, it is probably available somewhere. T his includes favorites like citrus and berry along with chocolate and pomegranate. Some flavored vodkas are produced using the traditional infusion method of steeping ingredients like fresh fruits and herbs in a finished vodka. Many vodkas, however, simpl y add ingredients like natural or artificial flavor extracts to the vodka. Another option for flavored vodkas is to do your own infus ion. Beginning with a clear vodka and using fresh fruits, herbs, and spices, you can easily create your own flavor combinations th at are fun to use in a variety of cocktails. BACK

Space Dust IPA

Space Dust IPA - Elysian Brewing Company - Seattle, WA STYLE: INDIA PALE ALE ABV: 8.2% IBUs: 73 NOTES: ENERGETIC, HOP-FORWARD, MEDIUM-BODIED Elysian Brewing Company operates three locations and a production brewery in Seattle, Washington. Known both for classic styles and for flexibility and innovation, Elysian has brewed over 500 different recipes since opening in 1996. they are seasonally notorious for their pumpkin beers. Each year Elysian hosts the Great Pumpkin Beer Festival, where dozens of different pumpkin beers are poured, some of them from giant pumpkins.

spectro hazy ipa

Spectro Hazy IPA - Topa Topa Brewing Co. - Ventura, CA STYLE: AMERICAN PALE ALE ABV: 6.3% IBU: 37 NOTES: PINEAPPLE, GRAPEFRUIT, GUAVA Founded in 2015 by owners Jack Dyer, Kyle Thompson, and Head Brewer Casey Harris, Topa Topa Brewing Company is nestled in the shadows of the Topa Topa mountain range in the seaside town of Ventura, California.

standard ale northwest brewing company

Standard Ale - Made West Brewing - Ventura, CA STYLE: Blonde/Golden Ale ABV: 5.6% Bitterness: 21 NOTES: CLEAN, CRISP, SESSIONABLE LIGHT ALE MadeWest is the result of two lifelong friends and Ventura natives seeking to share quality handmade craft beer with their community. Their vision is inspired by the spirit of our home state—a spirit of adventure, creative thinking and a healthy respect for the great outdoors—and by their passion for good beer, good design and overall good life experiences. A clean, crisp, sessionable, light ale, this Great American Beer Fest gold-medal winner is easy drinking and full of flavor. It has a light, grainy, malt backbone and a prominent floral hop character with a dry, refreshing finish.

OTHER AMERICAN WHISKEY

TENNESSEE WHISKEY: THE CHARCOAL FILTER Tennessee Whiskey is very similar to Bourbon ( mashbill must be a minimum 51% corn ) and technically most qualify as such. The distinct difference in Tennessee Whiskey is due to a unique filtration process in which the whiskey can slowly drip through 10 feet of sugar -maple charcoal . Known as the " Lincoln County Process ," it can take up to two weeks to run one batch through the charcoal. The whiskey is then transferred to a charred barrel for aging for a minimum of two years. It is common to pick up a charcoal taste in Tennessee Whiskey , most prominently in the two dominate brands, Jack Daniel's and George Dickel. If the product label mentions that it is a " sour mash " whiskey, it means that when the mash is prepared, some of the wet solids from a previously used batch are mixed in to help make the fermentation process operate more consistently. RYE WHISKEY: THE SPICY ONE American Rye Whiskey is also similar to Bourbon, but must be distilled from at least 51 percent rye grain . The other ingredients in the mash are usually corn and malted barley. Rye grain is known for imparting what many call a spicy or fruity flavor to the whiskey . Bourbon, distilled from at least 51% corn, is noticeably sweeter and tends to be more full- bodied than rye. As Bourbon gained popularity beyond the southern U.S., bartenders increasingly substituted it for rye in cocktails such as the Whiskey Sour, Manhattan, and Old Fashioned, which were originally made with rye. All other things being equal, the character of the cocktail will be drier (i.e., less sweet) with rye . BACK

diff tequ8ilas

TEQUILA (BLANCOS or SILVERS) El Jimador $ 8 Karma $ 11 Patron $ 13 Casamigos $ 13 Don Julio $ 14 TEQUILA (REPOSADOS) Herradura $ 11 Don Julio $ 14 TEQUILA (AÑEJOS) Casamigos $ 15 Don Julio $ 15 Don Julio 1942 $ 25 MEZCAL Madre $ 12

ales

ALES Ale yeast gathers and ferments at the top of the vessel (hence, " top fermented "), at a high temperature so the yeast acts quickly. Some finish fermenting in less than 2 weeks. Ales are rich and complex, with more yeast - derived flavors than lagers . Pale Ale - Whether American or English, the "pale" was clipped on long ago to distinguish it from the dark color of Porters. American and English styles differ, but generally they are gold or copper colored and dry with crisp hop flavor. Sierra Nevada and Anchor Brewing both pioneered the American Pale Ale (essentially the CA Pale Ale) craze which has paved the way for American IPAs and American craft brewers in general. India Pale Ale (IPA) - India Pale Ale (sometimes called IPA) is a stronger, more bitter (aka hoppier ) version of pale ale, crafted during the end of the 18th century specifically to withstand the several -months- long boat journey from Britain to India. Both the higher alcohol and hop content would help to preserve the beer. American IPA - Today's American IPA is a different soul from the IPA style first reincarnated in the 1980s. More flavorful and aromatic than the English IPA, its color can range from very pale golden to reddish amber. Hops are the star here, and bitterness levels vary, but typically run moderate to high. Medium bodied with a clean, bready, and balancing malt backbone, the American IPA has become a dominant force in the marketplace, influencing brewers and beer cultures worldwide. BACK Duke's Malibu - Beer Information.pdf

ales cont.

ALES Brown Ale - Brown ale is made less and less these days, but these distinctively northern English style ales have a strong, malty center and can be nutty, sweet and very lightly hopped. They are medium -bodied, and the name matches the color of the ale. Stout - Stout is what you think of when you think about Irish beer. It's black and dry tasting with toasty coffee and chocolate flavors, a fluffy but solid head and, surprisingly, less alcohol than most other beers. Stouts draw their flavor and color from roasted barley . Despite its foreboding appearance, stout is the perfect match for everything from raw shellfish (really!) to dessert. Imperial Stout is to stout as India pale ale is to pale ale: It's a punch -packing version of stout, first brewed expressly for Catherine the Great in Russia. Porter - Very similar to stout but made from, or largely from, unroasted barley . Sweet and dark brown in color with hints of chocolate and a sometimes -sharp bitterness. Porter started out in the 1700s as a blend of beers, blended for each individual customer according to his preference. Porter tastes like a combination of stout and pale ale; it's less toasty than stout and less bitter than pale ale , and it goes especially well with stews, fireplaces, burgers and cold evenings. BACK Duke's Malibu - Beer Information.pdf

American Whiskey Bourbon

AMERICAN WHISKEY (BOURBON) Jim Beam $ 8 Buffalo Trace $ 10 Maker's Mark $ 11 Blanton's $ 15

ame3rican whiskey other

AMERICAN WHISKEY (OTHER) Jack Daniel's (Tennessee) $ 10 Templeton (Rye) $ 13

APÉRITIFS/CORDIALS/DIGESTIFS

APÉRITIFS/CORDIALS/DIGESTIFS Amaretto Disaronno $ 12 Aperol $ 10 Bailey's $ 12 Campari $ 12 Carpano Antico $ 12 Chambord $ 10 Cointreau $ 10 Drambuie $ 10 Fernet Branca $ 11 Frangelico $ 10 Grand Marnier $ 12 Jägermeister $ 10 Kahlua $ 10 Midori $ 10 Sambuca $ 10 St. Germain $ 10 Tuaca $ 10

AROMATIC (SWEET) WHITE WINE

AROMATIC (SWEET) WHITE WINE Aromatic grapes are some of the oldest wine varieties in the world. In fact, Cleopatra is noted for her love of Muscat of Alexandria from Greece - a lovely rich aromatic white wine. These wines have explosive, almost perfumed, aromas that spring out of the glass into your nose. They can be either dry or sweet, but most will taste a touch sweet due to all those perfume - y aromas . What to try: There are many great aromatic wines to try, and most are shockingly affordable. A few examples of these include Moscato d'Asti , Gewürztraminer, Torrontés (great if you like a more dry style), and Riesling. BACK

BODY: LIGHT TO FULL - BODIED

Are you in the mood for a light, medium or full - bodied wine? Body is the result of many factors - from wine variety, where it's from, vintage, alcohol level and how it's made. Body is a snapshot of the overall impression of a wine. You can improve your skill by paying attention to where and when it's present. Alcohol Level ABV (or Alcohol by Volume) adds body. The wine will have a higher viscosity which is easily seen in watching it bead on the side of the glass. A high alcohol wine typically tastes fuller bodied than a light - alcohol wine. BODY: LIGHT TO FULL - BODIED TASTING BODY IN WINE: • How does the wine compare to other wines you've tasted? Lighter? Bigger? • How long does the taste last in your mouth after you've swallowed? 5 seconds? 40 seconds? • Is the wine full bodied up front but then drops off at the finish?

THE 9 STYLES OF WINE

As diverse as wine is, most bottles can be categorized into 9 different styles. Once you taste an example of the 9 styles, you'll gain a good understanding of wine as a whole . It's important to note that there are many nuances and subtle differences (and a few exceptions). If you're just getting started, this is a great way to do it. Consider it a homework assignment. Taste a wine from the 9 different styles over the next month and a half...(or so) and take good notes

BOURBON WHISKEY: AMERICA'S NATIVE SPIRIT

BOURBON WHISKEY: AMERICA'S NATIVE SPIRIT When one thinks of bourbon whiskey, Kentucky, the Mint Julep, and the Old -fashioned immediately come to mind. While Bourbon Whiskey received its name from Bourbon County, Kentucky, no bourbon is actually made there today. Bourbon can be distilled in any state of the U.S. and, technically, Bourbon cannot be produced in other countries. According to a 1964 act of Congress, Bourbon must have a mashbill of at least 51 percent corn , with other grain whiskies comprising the remainder. This straight whiskey, known as "America's Native Spirit," must be distilled at 160 proof (80 percent ABV) or less. It is often bottled between 80 and 120 proof.

brandy

BRANDY • Distilled From: Fruit. Primarily grapes, though apple, apricot, cherry, 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 produce specific styles such as Cognac and Armagnac. • Styles: Cognac, Armagnac, Spanish Brandy, Pisco, American, Grappa, Eau -de -vie, Flavored Brandies • Alcohol Content: Typically 40% 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 several 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. BACK

brandy/cogniac

BRANDY/COGNAC Christian Brothers $ 8 Hennessy $ 12 Courvoisier $ 13 PRICE LEVELS Well $ 8 Call $ 9 Premium $ 10 Super Premium $ 11 Ultra Premium $ 12 Exotic 1 $ 13 Exotic 2 $ 14

Modelo Especial

Brewed in *Mexico City, Mexico* A pilsner-style lager brewed has a full flavored taste, light hop character and crisp finish. Aromas of orange blossom and a light hint of sweetness.

Bud light

Bud Light - Anheiser Busch - St. Louis, MO STYLE: American Light Lager ABV: 4.2% IBU: 6

CANADIAN WHISKY: PROHIBITION ERA

Canadian whisky is a type of whisky produced in Canada. Most Canadian whiskies are blended multi -grain liquors containing a large percentage of corn spirits and are typically lighter and smoother than other whisky styles . When Canadian distillers began adding small amounts of highly -flavorful rye grain to their mashes, people began demanding this new rye- flavored whisky, referring to it simply as "rye". Today, as for the past two centuries, the terms "rye whisky" and "Canadian whisky" are used interchangeably in Canada and (as defined in Canadian law) refer to exactly the same product, which generally is made with only a small amount of rye grain. Canadian whiskies are available throughout the world and are a culturally significant export. Well known brands include Crown Ro yal, Canadian Club, and Seagram's, among others. The historic popularity of Canadian whisky in the United States is partly a result of rum run ners illegally importing it into the country during the period of American Prohibition. Hiram Walker's distillery in Windsor, Ontario, direc tly across the Detroit River from Detroit, Michigan, easily served bootleggers using small, fast smuggling boats

Chardonnay

Chardonnay - "Shar - dun - nay" • Taste : Yellow citrus (Meyer lemon), yellow pomaceous fruits (like yellow pear and apple), tropical fruits (banana, pineapple), and often a touch of butterscotch, vanilla or toasted caramel notes from oak • Style : Medium - to Full - Bodied White Wine. • Description : Chardonnay is a dry full - bodied white wine that was planted in large quantities for the first time in France. When oak - aged, Chardonnay will have spicy, bourbon - y notes. Unoaked wines are lighter and zesty with apple and citrus flavors. Chardonnay is the white grape of Burgundy. • Food Pairing: lobster, crab, shrimp, chicken, pork, mushroom, French, cream sauces, soft cheeses such as triple cream brie GREAT ALTERNATIVES TO CHARDONNAY: • Sémillon : More middle weight, although often with oak as well, more citrus and herbal aromatics • Viognier : Often richer in body, with lots of perfumed, floral - driven aromatics when oaked. Unoaked Viognier are lighter and more zesty

Coconut Hiwa Porter can

Coconut Hiwa Porter - Maui Brewing Co. - Maui, HI STYLE: Porter ABV: 6.0% Bitterness: 30 NOTES: MALTY-TOASTED COCONUT, CHOCOLATE AND COFFEE In October 2017, Maui Brewing Company donated a portion of its sales throughout the month to benefit those affected by the Northern California fires!

other types of brandy

FLAVORED BRANDY As mentioned, brandy can be made from any fermented fruit juice. Apple, apricot, cherry, and peach brandies are popular for m any classic cocktails like the star cocktail and Charlie Chaplin cocktail. You do need to be careful with these, however. It has been co mmo n practice for brands to add sweeteners and other additives. This makes them more like a liqueur rather than a true brandy, which would be distilled d irectly from the fruit and contain no sweeteners. They're not necessarily bad, but it is good to read the labels, so you know what you're buyi ng. Other flavored varieties include Ouzo (a Greek brandy with an anise base), Kirschwasser (a delicious cherry brandy), and Calvados (an apple specialty from Normandy, France). OTHER TYPES OF BRANDY (continued) EAU -DE- VIE Eau -de -vie is a French term for fruit brandy and translates to "water of life." The fruit flavor is typically very light, and the spirit is clear, colorless, and unaged. It's often compared to a traditional schnapps and, technically, most of the flavored brandies are eau -de -vie. Eau -de -vie can be made from a variety of fruit. The most common are apple ( de pomme ), pear ( de poire ), peach ( de peche ), pomace ( marc ) and yellow plum ( de mirabelle ). It is typically served chilled as a digestif and is used as a base spirit for liqueurs such as Domaine de Canton and St. Germain . Grappa literally means "grape stalk." It originated in Italy as a way to reduce the amount of waste produced when making wine. It i s made by fermenting and distilling the pomace , or left -over grape skins, stems, and seeds, and is typically unaged. Grappa is often clear, but some distillers will age it, which will give it a yellow or reddish hue (depending on the type of barrel used). Primarily served straight as a digestif, Grappa aids in the digestion of the heavier Italian meals. It is also commonly serve d i n or alongside hot espresso. GRAPPA

FOOD & WINE PAIRINGS Consider the Intensity:

FOOD : Is the food super light or super rich? A salad may seem lighter, but perhaps the dressing is balsamic vinaigrette with high acidity. If the intensity of the dish isn't obvious at first, just focus on the power of each taste component (acidity, fat, sweet, etc ). WINE : Is the wine light or bold? Here are a few examples: • Sauvignon Blanc is light - bodied, but it has higher acidity • Chardonnay has more body, but it's usually not too acidic • Pinot Noir is lighter bodied (for a red wine) and it doesn't have too much tannin (bitterness). • Cabernet Sauvignon is more full - bodied and has high tannin (more bitterness) BACK

NA Beverages

FOUNTAIN SODAS $ 3.5 BOTTLED SODAS (Coke, Diet Coke, Sprite, Ginger Ale, Shirleys, Roy Rogers) Bundaberg Ginger Beer (500ml) $ 5 REFILLS free Bundaberg Root Beer (500ml) $ 5 FRESH JUICES (no refills) $ 5 BOTTLED SPARKLING WATER (Orange, Grapefruit, POG, Lemonade) Topo Chico (1L) $ 7 JUICES $ 5 BOTTLED STILL WATER (Cranberry, Pineapple, Apple) Voss (800 mL) $ 7

FULL - BODIED WHITE WINE

FULL - BODIED WHITE WINE Full - bodied white wines are perfect for red wine lovers because of their rich smooth taste with subtle creaminess. What makes them different than light white wines usually involves special winemaking techniques including the use of oak - aging, (just like aged whiskeys, wine becomes smoother with barrel aging too ). What to try: The classic choice for this wine is Chardonnay and particularly Chardonnay from a warmer climate (like California, Spain or Italy). Beside Chardonnay, another great option in this style is Viognier. BACK

FULL - BODIED RED WINE

Full - bodied red wines are the deepest darkest and most tannic of all the red wines. Tannin might sound weird and bitter but the tannin in wine binds to proteins in our saliva and it has a palate - cleansing effect. This is why a bold red wine pairs so wonderfully with a juicy, fatty steak like ribeye. Full - bodied red wines are also quite pleasing and stand on their own as a cocktail wine . What to try: You've no doubt experienced one of these wines if you're a wine lover, they include Syrah/Shiraz, Cabernet Sauvignon, Malbec and even Pinotage. These are perfect examples of how bold a wine can be. BACK cont. syrah

gin

GIN Gordon's $ 8 Tanqueray $ 9 Bombay Sapphire $ 10 Hendrick's $ 12

Gin & Tonic

Gin & Tonic "Dutch Courage" refers to courage gained from intoxication with alcohol. The name is attributed to a story about when the English were fighting alongside the Dutch in the 30 -Years -War (1618 - 1648). The English noted that the Dutch took a swig of a spirit before rushing into battle. "This spirit made them bold! Made them powerful! Made them courageous!" Hence the name "Dutch Courage." The stuff they were drinking? Genever . " Dutch Courage " In tropical British colonies gin was used to mask the bitter flavor of quinine , which was the only effective anti -malarial compound. Quinine was dissolved in carbonated water to form tonic water; the resulting cocktail is the gin and tonic, although modern tonic water contains only a trace of quinine as a flavoring

gin

Gin is a distilled spirit that derives its predominant flavor from juniper berries . Gin received its name from the French and Dutch words for juniper, genevre and genever , respectively. From its earliest origins in the Middle Ages, the drink has evolved from an herbal medicine to an object of commerce in the spirits industry. Gin emerged in England after the introduction of the jenever , a Dutch and Belgian liquor which originally had been a medicine. Since that time, gin has spread to a worldwide following. Though the English and Dutch are best- known for making gin, it can be produced anywhere

HOW DISTILLED SPIRITS ARE MADE

HOW DISTILLED SPIRITS ARE MADE Once fermented, the liquid is distilled through either a column still or a pot still. The still's heat forces the alcohol in the fermented liquid to evaporate—alcohol has a lower boiling point than water. The water is left behind, but the alcohol vapor is forced into the next stage of the still, such as a series of coils or another pot, depending on the setup. When the vapor is cooled, it condenses and creates a concentrated alcohol liquid that is so strong — high alcohol by volume (ABV) , or proof —that it is undrinkable. At the end of distillation, the ethanol (strong alcohol) is collected. It may then be filtered, aged, or flavored (or a combination of any or all three) and diluted with water to the bottling strength. The exact process depends on the type of liquor being made —for instance, gin is flavored within the still —and each distiller's preferred method for any of the distillation steps.

can house beer

House Beer - House Brewing - Venice, CA STYLE: Lager ABV: 4.8% Bitterness: 18 NOTES: SUBTLE, SMOOTH, QUENCHING It started with a simple concept: one beer, done right. The founders Brendan Sindell, Derek Wilson, and Keegan Gibbs grew up drinking Coors Light.

beer intro

INTRODUCTION Beer is one of the oldest drinks humans have produced and was recorded in the written history of ancient Egypt and Mesopotamia. As almost any cereal containing certain sugars can undergo spontaneous fermentation due to wild yeasts in the air, it is possible that beer- like drinks were independently developed throughout the world soon after a tribe or culture had domesticated cereal. Chemical tests of ancient pottery jars reveal that beer was produced as far back as about 7,000 years ago. This discovery reveals one of the earliest known uses of fermentation and is the earliest evidence of brewing to date. In modern culture, beer is the most widely consumed alcoholic drink in the world , and the third most popular drink overall after water and tea . In a very general sense, beer refers to any fermented beverage made from grain.

wines into

INTRODUWine is an alcoholic beverage made with the fermented juice of grapes. Technically, wine can be made with any fruit (i.e. apples, cranberries, plums, etc ) but if it just says "wine" on the label then it's made with grapes. Speaking of differences, the difference between wine and beer is that beer is made from brewed grains that are then fermented. So very simply, wine is made from fruit and beer is made from grains.CTION

irish whiskey the father of them all

IRISH WHISKEY: THE FATHER OF THEM ALL All Irish whiskey must be produced in Ireland. It is often a blend of pot- stilled malted and un- malted whiskies with column- stilled, corn -based grain whiskey. But, as in the case of Bushmills, it may also be triple distilled malted barley (a single malt). This complex blend and the fact that Irish whiskey malt is dried in a closed kiln away from fire and smoke , distinguish it from scotch, its closest whiskey cousin. Great care is taken during distillation to keep the temperature low so as not to break the delicately sweet, toasty, honey flavor. Irish whiskey was once the most popular spirit in the world , though a long period of decline from the late 19th century to the late 20th century greatly damaged the industry. So much so that, although Ireland boasted over 30 distilleries in the 1890s, a century later this number had fallen to just three. However, it's seen a great resurgence in popularity since the late 20th century and has been the fastest growing spirit in the world every year since 1990. As of mid 2019, Ireland now has 25 distilleries in operation, with 24 more in either planned or under development. Quite often, Irish whiskey is aged in used bourbon barrels or various wine casks for at least three years. As with all whiskey, it can be aged for longer periods and this affects the smoothness as well as the price. As far as cocktails go, Irish whiskey is extre mel y versatile. There are, of course, favorites like the Irish Coffee and shooters such as the Irish Car Bomb. BACK

tequila regions

In 1978, the tequila industry initiated a set of strict standards which regulate where and how tequila can be made, what is on the label, the style (or type) of tequila, and what can legally take the name 'tequila'. These rules are overseen by the Consejo Regulador del Tequila (CRT, or Tequila Regulatory Council). The red volcanic soil in the region of Tequila is well suited to growing the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands (Los Altos) region are larger and sweeter in aroma and taste. Agaves harvested in the lowlands have a more herbaceous fragrance and flavor. Tequila can only be made within specific regions of certain Mexican states. They include: 124 municipalities of Jalisco (including the town of Tequila), 8 municipalities in Nayarit, 7 municipalities in Guanajuato, 30 municipalities in Michoacan , and 11 municipalities in Tamaulipas.

rum

In its simplest definition, rum is a liquor distilled from sugar . The sugar may be either pure cane sugar, a syrup, or molasses. No matter the base, the underlying flavor profile of rum is a sweet, toasted sugar. That is just a general description and, as you begin to explore the world of rum, you will find that there are distinct differences. Rum is produced throughout the world and each region and country have different laws and traditions that are used in its production. Each of these will give the individual rum various and distinct characteristics. As is the case with whiskey, there are several styles of rum produced. Light, gold, dark, spiced, and flavored rums are among the most popular. There are also regional styles like cachaça and rhum agricole . RUM BACK

In the mid to late 1800's, sweet wines were more popular than dry wines. In fact, several of the most exalted wines in the world, from Sauternes in Bordeaux to Essencia from Hungary, are practically as thick as maple syrup. Dessert wines today now range from dry to sweet and are some of the boldest, most intensely flavored (and aromatic) wines in the world . What to try: There are many different types of dessert wines to explore however, if you can start with a Port or a Sauternais - styled wine (a late harvest white wine), you'll have a great preview of what dessert wines can offer BACK

In the mid to late 1800's, sweet wines were more popular than dry wines. In fact, several of the most exalted wines in the world, from Sauternes in Bordeaux to Essencia from Hungary, are practically as thick as maple syrup. Dessert wines today now range from dry to sweet and are some of the boldest, most intensely flavored (and aromatic) wines in the world . What to try: There are many different types of dessert wines to explore however, if you can start with a Port or a Sauternais - styled wine (a late harvest white wine), you'll have a great preview of what dessert wines can offer BACK

wine pairing components

In this day and age , we've learned that there are over 20 different tastes found in food - from the basic, including sweet, sour and fat, to the extreme, including spicy, umami and electric. Fortunately, you only need to focus on 6 tastes when pairing food and wine: Salt, Acid, Sweet, Bitter, Fat and Spice (Piquan

lagers

LAGERS Lager yeast sinks to the bottom of the vessel and ferments at a colder temperature than ale yeast, slowing the process down. At a colder temperature, bottom -fermenting yeast produces fewer "esters" (flavor compounds, basically). This creates a mild, crisp and clean tasting beer. Lager is the German word meaning "to store". Lagering softens flavors and texture. Amber/Red Lager - more malt and darker than their lighter lager relatives, usually amber to copper colored. Flavor profiles vary considerably between breweries. Nine times out of ten when a beer label says no more than "Lager" it is an amber. Pilsner - a crisp, bitter lager - originated in Bohemia, in what is now the Czech Republic. If you've had mass - market beer, you've had the pilsner style, but don't write pilsner off. If made properly, it's bright -flavored and snappy, with the backbone to stand up to spicy Asian flavors and oily fish, and an appetizing sharpness for grilled sausage. Check out German - or Czech -brewed pilsners for the old -school pilsner experience. Certain small American breweries have been making excellent pilsners of late as well (i.e. Scrimshaw!). Bock - of German origin, brewed in the fall to be enjoyed in the winter or spring. A stronger lager with heavy malt, medium to full bodied, lightly hopped and dark amber to brown in color, they are perfect alongside pork and root vegetables.

LIGHT - BODIED RED WINE

Light - bodied red wines are typically pale in color (you can see through them in a glass) and have very light tannin. FYI, tannin tastes astringent in wine and dries your mouth out in the same way that putting a wet tea bag on your tongue would. For this reason, light red wines are some of the most coveted wines in the world . What to try: The classic light red wine that most people know is Pinot Noir but, besides that, Gamay Noir is another great wine to try in this category. Gamay is most known by the name of a region where it grows called Beaujolais. BACK

4 MAIN INGREDIENTS

MALT - the base: starch from grains converts into sugar which is then fermented into alcohol. The legitimate grains for malt are barley, wheat, rye, and oats . All others are considered adjunct (substandard), such as corn, rice, and other lesser grains. • YEAST - the catalyst: a fungus that produces alcohol and carbonation as it consumes the sugar from the malt - the process of fermentation. • HOPS - the stabilizers and flavoring agent: introduced during the Middle Ages, they add flavor and aroma that balance the sugar of malt with bitterness. They also function as a spice and preservative. • WATER - the medium: since beer is roughly 90% water, the quality and mineral content cannot be taken for granted

MEDIUM - BODIED RED WINE

Medium red wines are what I like to call "food wines." They offer up tons of flavor with a balance of zesty acidity which makes them match with a wide variety of foods (from zesty salads to rich and cheesy lasagna). These are the perfect mid - week wines for red wine lovers . What to try: There are many varieties that span the mid - weight red wine category so, to name a few familiar ones, check out Grenache, Sangiovese, Merlot, Zinfandel, Montepulciano, Cabernet Franc and Barbera

blended scotch

Most Scotch sold is blended and it is preferred for scotch cocktails. They tend to be more mixable with a variety of ingredients and are often sold at a more reasonable price than the single malts. The harder flavors of single malts are softened by blending them with grain whiskies in a cask for several months after each has been aged separately. Scotch blends are an art and each scotch house has its own secret recipe and master blender. While the exact blends are often unknown and very unique, it is not uncommon for 20 to 25 whiskies to be used in a blend with around 20 to 50 percent of those comprised of single malt whiskies. The higher -end blended Scotches will include more single malts, which leads to a deeper flavor. When it comes to blended scotch, there is a great diversity among the brands. Some of the best- known include Chivas Regal, Dewars , and Johnnie Walker. You will not find it difficult to discover blended scotches at every price point, from around $20 to upwards of a few hundred. BACK

other whiskys

OTHER WHISKEYS Crown Royal (Canada) $ 11 Jameson (Ireland) $ 10

FOOD & WINE PAIRINGS

Once you create balance with the major taste components in both the wine and the dish, you can get creative by pairing the more subtle flavors. Here are some examples using variants of mac and cheese : BOLD RED WINE: The ideology behind this pairing is that the high bitterness (tannin) will be balanced out by the salt and fat in the macaroni. This balancing will leave you with the remaining subtle flavors to pair with in the cheese and wine. So, for example, if your baked macaroni has smoked gouda in it, you might choose a Shiraz which also has smokiness in it (on the finish). The smoky flavors combine to create a Congruent Pairing while the tannin in the wine creates a Complementary Pairing with the fat in the dish . SWEET WHITE WINE: The ideology behind this pairing is to bring out the sweet and salty flavors with a pairing. For example, a mac and cheese with ham would match well with a zesty white wine with some sweetness like Riesling. The acidity would create a Complementary Pairing to the fat and the sweetness would act as a Congruent Pairing to the ham. BACK

Pinot Grigio

Pinot Gris - "Pee - no Gree " (aka Pinot Grigio) • Taste : Delicate citrus (lime water, orange zest) and pomaceous fruits (apple skin, pear sauce), white floral notes, and cheese rind (from lees usage) • Style : Light - Bodied White Wine • Description : Pinot Gris is a dry light - bodied white grape that is planted heavily in Italy, but also in France and Germany. Wines are light to middle - weight and easy drinking, often with some bitter flavor on the palate (bitter almond, quinine) • Food Pairing: Salad, delicate poached fish, light and mild cheeses . GREAT ALTERNATIVES TO PINOT GRIS: • Albariño : from Spain is similar, but has more acid and more citrus - driven aromatics (tangerine, orange juice) and floral aromatics • Soave : The grape is Garganega, but often more bruised and oxidized apple - y character, still relatively bitter • Melon : The grape is Melon de Bourgogne, and the wine region is called Muscadet in France. It's often much higher in acidity, but with heavy lees and relatively neutral flavor

Pinot Noir

Pinot Noir - "Pee - no Nwar " • Taste : Very red fruited (cherry, cranberry) and red - floral (rose), often with appealing vegetal notes of beet, rhubarb, or mushroom • Style : Lighter - bodied Red Wine • Description : Pinot Noir is a dry, light - bodied red that was first widely planted in France. The wines typically have higher acidity and soft a soft, smooth, low - tannin finish. • Food Pairing: chicken, pork, veal, duck, cured meat, French, German, cream sauces, soft cheeses, nutty medium - firm cheeses like Gruyère GREAT ALTERNATIVES TO PINOT NOIR: • Gamay : Lighter, juicier, more floral, with subtle herbal notes on the finish. Look for wines labeled "Beaujolais" from France

tquila facts

TEQUILA FACTS • Distilled From: Agave • Flavor Profile: Vegetal, earthy with semi -sweet and spicy tones. • Aged: Blanco tequila is unaged. 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 -50% alcohol/volume (80 -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.

Tequila 3 types

THE 5 TYPES When navigating your tequila options at the liquor store, you will encounter five typos (types) of tequila. They vary based o n standards set by the CRT due to the way they are produced. Many of the best- known brands of tequila will offer a blanco, reposado, and añejo tequila in their portfolio. Generally speaking, their color and flavor profiles are reflective of the amount of time each ages in oak . The longer the aging, the darker the color, smoother the spirit, and stronger the oak influence. You can typically expect to pay $10 more when upgrading to the next level. BLANCO / SILVER Blanco tequila is a clear spirit that can be either 100% agave or mixto . These tequilas are "aged" no more 60 days in stainless steel tanks, if they are aged at all. The tequilas give the drinker the rawest taste of agave available and have a notable earthy flavor that is distinct. If you have not tasted a blanco, then you are missing out on the pure taste of the agave plant. JOVEN / GOLD Joven (young) or oro (gold) tequilas are the ones that many older drinkers are familiar with, particularly if you spent any time doing tequila shots in the last few decades of the 20th century. Gold tequilas are responsible for many bad experiences and were th e m ost widely distributed in the U.S. during that time. These are often unaged tequilas that are typically mixtos and have been colored and flavored with caramel, oak extract, glycerin, syrup, and other additives. REPOSADO Reposado (rested) tequilas are aged in wood casks on average from three to nine months. The barrels mellow the flavors of a pure blanco and impart a soft oak flavor to the agave as well as giving the tequila its light straw color . It has become popular for distilleries to age their tequilas in used bourbon barrels, which adds another dimension to the finished taste. A little mor e expensive than blancos , reposado tequilas are the middle ground of the three main types found that are now standard in a brand's tequila line- up. They are versatile enough to be used in a great number of tequila cocktails, particularly those that have lighter flavors like the margarita. Reposados also make great sipping tequilas. BACK AÑEJO Añejo tequila is "aged" tequila. These tequilas are aged, often in white, French oak or used bourbon barrels for a minimum of one year to produce a darker, very robust spirit. Most añejos are aged between 18 months and three years while some of the best can spend up to four years in barrels. Many tequileros believe that aging longer than four years ruins the earthy flavor tones of th e spirit. Añejo tequilas tend to be very smooth with a nice balance of agave and oak. You will often find butterscotch and caramel undertones , which makes these perfect for sipping straight (chilled if you like) or for those really special cocktails. You can liken an añejo to a high -end brandy or whiskey . Try these tequilas in a snifter to get a real sense of their aromas and flavors. As might be expected, añejo tequilas are some of the most expensive on the market, though there are many reasonably priced options available. EXTRA- AÑEJO The change in the tequila market of recent years has led to the creation of a fifth type of tequila, which is labeled extra- añejo or muy añejo (extra- old). These tequilas spend over four years in barrels and have a profile that rivals some of the oldest whiskies you can find . Logically, the price of these tequilas reflects their extra time in the barrel, and these are ones that you will want to save for straight sipping, enjoying every second of the experience

THE MANY LIQUEURS

THE MANY LIQUEURS Liqueurs are sweetened distilled spirits that are typically made from one of the six base liquors or a neutral grain spirit. They tend to be lower proof, bottled around 15 percent to 30 percent ABV (30 to 60 proof). This is where flavors really come into play in the bar. Liqueurs can feature a single flavor, such as apple or melon, or they may be a blend of ingredients. Popular liqueurs like Benedictine, Chartreuse, and Drambuie use a variety of herbs, spices, botanicals, and fruits to create their signature flavors.

the taste of wine

THE TASTE OF WINE There are several facets that explain wine's unique flavor: acidity, sweetness, alcohol, tannin, and aroma compounds produced in fermentation . Acidity: Wine as a beverage lies on the acidic end of the pH scale ranging from as low as 2.5 (lemon) to as high as 4.5 (Greek yogurt) . Wine tastes tart . Sweetness: Depending on what style of wine you drink, sweetness in wine ranges from having no sugar at all to sweet like maple syrup. The term "dry" refers to a wine without sweetness . Alcohol: The taste of alcohol is spicy, palate - coating and warms the back of your throat. Wine's average range of alcohol is about 10% ABV (alcohol by volume) to 15% ABV. Of course, there are a few exceptions: Moscato d'Asti is as low as 5.5% ABV and Port is fortified with neutral brandy upping it to 20% ABV . Tannin: Tannin is found in red wines and contributes to the astringent quality of red wine. Put a wet, black tea bag on your tongue f or a great example of how tannin tastes . Aroma Compounds: Within the tiny minutia of wine (the phenols, esters, higher alcohols, acids, etc ) is where you'll find the complexities to wine's flavors and aromas. Each grape variety exhibits aroma compounds at different levels. This is why some wines smell like berries and others smell like flowers. Another contributing factor to wine's aromas is aging. Nearly all red wines ar e aged in oak, which not only contributes an oak barrel's flavor compounds (like vanillan ) but also acts as a conduit to expose the wine to oxygen. Oxidation and aging produce a range of unique flavors to wine including nuttiness, and dried fruit/flower flavors.

TYPES OF RUM

TYPES OF RUM (continued) SPICED RUM Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel. Most are darker in color and based o n g old rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with caramel color. Amo ng the spices added are cinnamon, rosemary, absinthe/aniseed, pepper, cloves, and cardamom.. CACHAÇA The Brazilian rum known as cachaça differs from others because it skips the molasses and instead uses pure sugar cane juice in t he distillation process. By law, cachaça must be produced in Brazil . Cachaça is one of the sweetest rums available, though many people—particularly in Brazil —don't like to categorize it as a rum. Instead, it's often thought of as a unique distilled spirit that is its own categor y. The most famous cachaça cocktail is the caipirinha, Brazil's national drink. RHUM AGRICOLE Like cachaça, rhum agricole is also distilled from pure sugar cane juice. While rum generally does not have tight regulations on its production, rhum agricole is an exception. Rhum agricole must be produced in the French territories , most commonly the island of Martinique, and it is governed by an AOC (appellation d'origine controlle ), similar to Cognac. It is distilled from fresh -pressed sugar cane juice using a Creole continuous column still. The cane can only be harvested in the dry season and the juice must be extracted within three days. Rh um agricole is noted for its grassy, sweet taste because sugar cane is a grass. FLAVORED RUM Flavoring rum by adding spices and aromatics during distillation became popular in the latter part of the 20th century. Cocon ut rum is the most popular and has been around the longest. Many commercially produced flavored rums will use artificial and natural ingredient s t o add the desired flavor to a white rum base. On rare occasions, a natural infusion of fruits or herbs is used. Overproof rum is often only used as a float in cocktails. This potent rum is up to 75.5% alcohol by volume (151 proof) and can be dangero us to drink if it is not diluted in some way. This is a popular rum for creating flamed drinks because the high alcohol content ma kes it easy to burn. OVERPROOF RUM

TYPES OF RUMLIGHT RUM

TYPES OF RUMLIGHT RUM Light -bodied rum is sometimes referred to as white or silver rum . It is the most common style and is a very subtle liquor, much like vodka with a sweet tooth. These are generally aged in stainless steel tanks for up to a year and filtered before bottling, which gives lig ht rums their clean, light flavor. They are the most popular for cocktails and among the most affordable rums on the market. TYPES OF RUM GOLD RUM Medium -bodied rums are often called gold or amber rum. They are often quite rich and surprisingly smooth. This taste profile is a result of either the production of congeners (organic compounds produced during production) or the addition of caramel. Gold rums are often aged in oak casks, which also contribute to their dark, smooth characteristics. Many of these rums make a smooth sipper and can be used in place of light rum in some darker cocktails. AGED RUM Similar in color and body to gold rum, aged rums should be distinguished from their counterparts because these do not include an y additives. Most "dark" rums fall into this category as well. Like an añejo tequila , aged rums will obtain their golden color from the barrels that they are aged in. Because these rums are in contact with the wood for a longer time, they naturally pick up the flavors and colors of the barrel. Almost any aged rum can be mixed into drinks and many can stand on their own and enjoyed straight. They vary greatly in age, with the older rums cos ting more than younger bottlings. DARK RUM Heavy -bodied or dark rums are the richest rums that receive their flavor from aging in charred oak casks. However, cheaper versi ons may use food coloring instead. Besides adding a rich, sweet flavor to cocktails, dark rums are the preferred sipper of the rum family, es pec ially fine rums like Angostura 1824. A subcategory of dark rum is those called blackstrap. These are produced from the darkest molasses produced dur ing the third boil while refining sugar. The resulting rum is equally as dark, rich, and thick. You could even think of them as the dessert s o f the rum world. Look for bottles like Cruzan Black Strap and Captain Morgan Black Spiced Rum. BACK

TANNI N : THE MISUNDERSTOOD WINE CHARACTERISTIC

Tannin is often confused with Level of Dryness because tannin dries your mouth. What are wine tannins? Tannin in wine is the presence of phenolic compounds that add bitterness to a wine. Phenolics are found in the skins and seeds of wine grapes and can also be added to a wine with the use of aging in wood (oak). So how does tannin taste? Imagine putting a used black tea bag on your tongue. A wet tea bag is practically pure tannin that is bitter and has a drying sensation. Tannin tastes herbaceous and is often described as astringent. While all of these descriptors sound very negative, tannin adds balance, complexity, structure and makes a wine last longer. TANNI N : THE MISUNDERSTOOD WINE CHARACTERISTIC HOW DOS A HIGH TANNIN WINE TASTE? • Tastes bitter on the front inside of your mouth and along the side of your tongue . • Tannin makes your tongue dry out . • After you swallow you feel a lingering bitter/dry feeling in your mouth . • Tannin can often be confused with the term "dry" because it dries your mouth out.

Tequila

Tequila is a distilled spirit made from the Weber blue agave plant , primarily in the area surrounding the city of Tequila, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco. Mezcal is the name for a distilled spirit made from the maguey (agave) plant. Technically, tequila is a mezcal, but all mezcals are not tequila ; similar to how bourbon and scotch are types of whiskey. Both have regulations on production, though mezcal can use any variety of agave grown in nine Mexican states and must be produced in those areas. The biggest difference is in how the agave is prepared. Mezcal distillers traditionally bake the agave piñas in earthen pits. This imparts a noticeable smoky flavor, much like the scotches from Islay. Other types of agave spirits include pulque, sotol, raicilla , and baconara. All are technically mezcals, but each has its own attributes and production methods. Only tequila and mezcal are readily available outside of Mexico. BACK

tequilla production

Tequila is made by distilling the fermented juices of the Weber blue agave plant with water. The agave is a member of the lily family and it looks like a giant aloe vera plant with spiked barbs on the tips. After seven to ten years of growing, the agave plant is ready to be harvested and used in the production of tequila. As demand for tequila has increased in recent years, this long maturity period has caused some stress on the industry and plants are being harvested younger each year. Underground, the plant produces a large bulb called a piña , which looks like a white pineapple. The agave's spiky leaves are removed and the piñas are quartered and slowly baked in steam or brick ovens until all the starches are converted to sugars. The baked agave is crushed in order to extract the plant's sweet juices, which are then fermented. Tequila is distilled in either pot or column stills until it reaches around 110 proof. The result is a clear spirit with a significant amount of congeners. These congeners are byproducts of alcohol fermentation that are often thought of as impurities which may lead to more severe hangovers. Some tequileros (tequila producers) re -distill the tequila to produce a cleaner liquor. Before bottling, the distillate is cut with water to obtain the bottling strength, which typically is around 80 proof, or 40 percent alcohol by volume (ABV).

GIN: THE BOTANICALS

The main distinction of gin from the other liquors are the botanicals used during the distillation process. The method is not an infusion. Instead, the botanicals are introduced in the still while the liquor is being made to create a very concentrated and well -rounded flavor. Every distiller of gin uses their own botanical recipe, comprised of various herbs, spices, flowers, and fruits. Beyond the juniper, the botanicals can vary greatly from one style or brand to the next. This lends to each gin's unique flavor profile. Unlike other spirits such as vodka or tequila, every gin you pour can be an entirely new experience. Among the most common botanicals used are almond, angelica, anise, cassia, coriander, fennel, and lemon and orange peels. Some gin recipes use just a handful of different botanicals while others use 30 or more. You will find brands that divulge their full list of botanicals and others that keep it a well -guarded secret.

CICERONE PROGRAM

The word Cicerone (sis -uh- rohn ) designates hospitality professionals with proven experience in selecting, acquiring and serving today's wide range of beers. Anyone can call themselves an expert on beer. In the wine world, the word "sommelier" designates those with proven expertise in selecting, acquiring and serving fine wine. At one time, some beer servers adopted the title "beer sommelier" to tie into the credibility of the wine world. But in the years since its founding, the Cicerone Certification Program has become the industry standard for identifying those with significant knowledge and professional skills in beer sales and service. Like the Court of Master Sommeliers, there are four levels to the Cicerone Program. Those with a basic level of expertise gain recognition by earning the first- level title Certified Beer Server . Only those who have passed the requisite test of knowledge and tasting skill can call themselves a Cicerone . Advanced Cicerone is the third level of certification. It requires a solid understanding and distinctive expertise of beer as well as an excellent ability to detect and describe beer flavors using both consumer and brewer vocabulary. Master Cicerone is the fourth and highest level of the Cicerone Certification Program. It recognizes an exceptional understanding of brewing, beer, and pairing — combining outstanding tasting abilities with an encyclopedic knowledge of commercial beers.

beer styles

There are over 100 varieties of beer, and even glassware designed for certain styles to enhance target features, like aroma. America is home to more styles and brands than any other market in the world, truly the land of the free. Every one of them falls within 1 of 2 camps ( which do not describe color, strength or flavor ), determined by the type of yeast: Ales and Lagers . Beyond that, there are many distinct styles of beer within the lager and ale families: for example, pilsner is one of the most popular lager styles; and porter and stout are examples of ale styles. And in both families, beers can run the gamut from light to dark - colored, and from weak to strong alcohol. Belgians and other distinctive craft brewers use spices, seeds, nuts, flowers, fruit, coffee, and many other flavors as well. BEER STYLES

reading brandy labels

Traditional brandy has a rating system to describe its quality and condition. These indicators can usually be found near the brand name on the label. • V.S.: "Very Special"; aged at least two years in wood. • V.S.O.P.: "Very Superior Old Pale"; aged at least four years in wood. • X.O.: "Extra Old", Napoleon, or Vieille Reserve; aged at least six years. After 2018, aging requirements demand a minimum of 10 years in wood. • Vintage: Using fruit from the same year (or vintage), stored in the cask until it is bottled, labeled with the vintage. • Hors D'age: These are too old to determine the age.

Vodka

VODKA Vodka is the most common distilled spirit found in cocktails and mixed drinks and it is essential to every bar. Its origins are widely debated, but the oldest written records date back to the Middle Ages in Poland and Russia. Its popularity comes from the general characteristic that it has no discernible or distinct flavor or smell, and it is often clear. This allows the other ingredients of a drink to become the focal point. The vodka market today is constantly expanding and there are many brands available, including the big names like Absolut, Grey Goose, and Ketel One. However, as of 2019, Tito's became the top selling brand in the United States. There are also many small distilleries that create interesting small- batch and boutique vodkas and many of these use experimental ingredients and methods. One thing's for sure, all vodka is not created equal. You will find outstanding bottles as well as those you wish you didn't buy. It's a vast and varied category of liquor and unlike some other spirits, there are no set regulations governing its production . BACK

vodkas

VODKA Gordon's $ 8 Absolut $ 9 Stolichnaya $ 9 Pau Maui $ 9 Ketel One $ 11 Tito's $ 11 Grey Goose $ 12 Belvedere $ 13

vodka production

Vodka is often called a 'neutral grain spirit' because the standard method for making it is by fermenting and distilling grain. This can be corn, rye, wheat, or any other grain that the distiller chooses to use. Potato vodka has long been a popular product of Po lan d and other potato growing regions, such as Idaho in the United States. Basically, vodka can be made from anything that has a fermentable sugar so other bases for vodka include beets, grapes, and pineapple (popular in Hawaii). Vodka is a rectified spirit , meaning that it is often distilled at least three times, though some are distilled five or more times. It has become common practice for a vodka brand to broadcast that their vodka has been distilled x number of times. The assumption is that the more times it is distilled, the cleaner and smoother it is. Generally, this is true. As vodka takes each trip throug h t he still, the 'heads' and 'tails' are often removed. These are the parts of the distillate found on the top and bottom of a finished batch. By taking only the 'heart' of the distillate, the vodka does become cleaner and has fewer impurities. After distillation, vodka is then filtered, often through charcoal. Vodka requires no aging and is ready to drink right away. Ho wever, it is cut with water from still strength to a bottling proof, which is typically 80 proof or 40 percent alcohol by volume. Vodka's neutral taste also relies on one other factor that is very important and that is water . You will see many brands bragging about using clean, mountain spring water or some other ultra- clean source to create a smooth vodka. This factor cannot be discounted and is very important to the distillation and bottling process. VODKA PRODUCTION BACK

well liqours

WELL LIQUORS Bourbon Jim Beam Brandy Christian Brothers Gin Gordon's Rum Bacardi Silver Scotch Grant's Tequila El Jimador Silver Vodka Gordon's

Whiskey

WHISKEY Whiskey (or whisky) is a distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye , and wheat . Whiskey is a strictly regulated spirit worldwide with many classes and types. Whiskey is also almost always aged in barrels for anywhere from just a few years to decades. The distinguishing style of each whiskey is representative of the base ingredient (grain), the distillation process, and the aging regiment. Four countries produce distinctly different whiskies: Ireland ( Irish Whiskey ), Scotland ( Scotch Whisky ), America ( Bourbon, Tennessee Whiskey, Rye Whiskey, Blended American Whiskey ), and Canada ( Canadian Whisky ). However, whiskey is made throughout the world. Several countries, including Japan, are beginning to make a name for themselves as well. In order to fully understand exactly what whiskey is, we need to look at each individual style. This wide market ensures that almost everyone will find a brand or style that they prefer. When asked, every whiskey connoisseur has a pointed opinion on which is the best whiskey. Broadly speaking, you could say that Scotch and Bourbon are on opposite sides of the flavor spectrum . Scotch is smoky and savory while Bourbon is robust and caramelized. There are exceptions within each category and plenty in between but start at these two extremes and work from there. BACK

whisky cont

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. Moonshine is the primary exception to aging. Some whiskeys are blended while others are single malt or straight. • Produced In: Worldwide • 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% 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. It mixes well with other liquors to create complex drinks and it pairs well with several fruits, particularly the darker fruits. Warm drinks are also very popular with whiskey. BACK

wine blends

WINE BLENDS A wine blend is a wine made with a blend of several grape varieties . Blending is a traditional method of winemaking, and today there are several famous wine blends produced in classic winemaking regions. Just so you know, most wine blends are mixed together after the fermentation (and aging) is complete. When grapes are blended and fermented together it is called a field blend. A famous example of a field blend is Port wine

ales cont./2

Wheat Beer - Germans take their beer very seriously, so much that it is required by law to use top -fermenting yeast in wheat beer. It must be made from at least 50% wheat malt. Wheat beers are pale, often unfiltered (thus cloudy) and have fruity, mellow, crisp -edged flavors, well -matched for salads and fish. Look out for "white," "wit," "weiss ," or "weizen " on the label; that'll tell you it's a wheat beer. They are light colored, full flavored and the unique yeast strains produce flavors like banana, clove and vanilla. Hefeweisen - The most commercially successful type of wheat beer. In the US they are regularly served with a lemon wedge to cut the intense yeast flavor.

HOW DISTILLED SPIRITS ARE MADE

While a liquor's definition differentiates it as "distilled rather than fermented," every distilled spirit begins with the fermentation of a base ingredient . During this process, yeast is added to a wort, which is a mixture of water and a mash containing any fermentable organic substance. As the yeast works its magic, the base ingredient's sugars are converted into alcohol. The primary base ingredient defines the type of liquor that is produced : • A single grain or combination of grains, such as corn, wheat, or rye, are used to create spirits like whiskey, vodka, and gin. They are also used for the base of many liqueurs. • Molasses is fermented for most types of rum, while pure sugar cane juice makes cachaça. • Tequila and mezcal begin with the extracted juices of the agave plant. • Starting out like wine, brandy is made from fermented fruit juices. This is typically grapes, though apples, apricots, cherries, and other fruits can be used as well. • Some vodkas are distilled from fermented potatoes or different fruits

THE ORIGIN OF THE TERM "VINTAGE"

Wine grapes take an entire season to ripen and thus, wine is produced just once a year. This is where the term vintage comes from: " Vint " stands for "Winemaking" and "age" implies the year it was made. So, when you see a vintage year listed on the label, that's the year the grapes were picked and made into wine. The harvest season in the northern hemisphere (Europe, US) is from August - September and the harvest season in the southern hemisphere (Argentina, Australia) is from February - April . Non - Vintage (NV) or Multi - Vintage (MV) Wines: Occasionally , you'll find a wine without a vintage listed on the label. Typically, this is a blend of several vintages together; and in the case of Champagne, it will be labeled with "NV" which stands for "Non - Vintage."

WHAT ARE WINE GRAPES?

Wine grapes are different than table grapes: they are smaller, sweeter and have lots of seeds. Most wines are made with a single species of grape that originated in Caucasus called Vitis vinifera . There are thousands of different varieties within the Vitis vinifera species - the most common is Cabernet Sauvignon.

FRUIT: IDENTIFYING DIFFERENT FLAVORS

Wines are often characterized by their main fruit flavors. Tasting for fruit flavors in a wine can help you better define your preferences. For instance, wines that have strawberry notes lead into a very different set of varietal wines than enjoying wines that taste like blackberries. Additionally, the level of fruitiness that you taste in a wine leads to very different growing regions. FRUIT: IDENTIFYING DIFFERENT FLAVORS TASTING FOR FRUITINESS IN A WINE: • Red Wine: red fruits such as raspberry or dark fruits like blackberry and blueberry? • White Wine: Lemon and Lime or Peach and Yellow Apple? • Can you name 3 different fruits easily? • Do you find it difficult to pick out a single fruit flavor? • Does a wine give you stronger impressions of other flavors such as grass, bell pepper, black pepper, olive or meat? BACK

CABERNET SAUVIGNON

abernet Sauvignon - " Kab - er - nay Saw - vin - yawn" • Taste : Black Cherry, Black Currant, Baking Spices, and Cedar (from oak) • Style : Full - Bodied Red Wine • Description : Cabernet Sauvignon is a full - bodied red grape first heavily planted in the Bordeaux region. Today, it's the most popular wine variety in the world! Wines are full - bodied with bold tannins and a long persistent finish driven mostly by the higher levels of alcohol and tannin that often accompany these wines. • Food Pairing: lamb, beef, smoked meats, French, American, firm cheeses like aged cheddar and hard cheeses like Pecorino. GREAT ALTERNATIVES TO CABERNET SAUVIGNON: • Merlot : Middle weight, lower in tannins (smoother), with a more red - fruited flavor profile • Cabernet Franc: Light to middle weight, with higher acid and more savory flavors, one of Cabernet Sauvignon's parent grapes. • Carménère : Usually from Chile, very similar to Merlot in body, but with the aggressive savory flavors of Cabernet Franc • The Bordeaux Blend: Usually dominant to Cabernet Sauvignon or Merlot, but also includes any of the other Bordeaux varieties BACK

Cognac (kohn- yak) and Armagnac

are two of the most famous types of brandy and both produced within their respective regions of France. Both are protected by an AOC (appellation d'origine contrôlée, or appellation of origin) which governs the production method, aging process and geographic origin of their products (same as Champagne or Brie cheese). There are several differences between the two (as shown in the diagram to your right), but generally speaking Cognac is more refined, and Armagnac is more rustic.

FOOD & WINE PAIRINGS

asic Taste Components in Wine: For the most part, wine lacks the 3 tastes of fatness, spiciness and saltiness but does contain acidity, sweetness and bitterness in varying degrees. Generally speaking, you can group wines into 3 different categories: 1 . Red wines have more bitterness. 2 . White , rosé and sparkling wines have more acidity. 3 . Sweet wines have more sweetness. Basic Taste Components in Food: Simplify a dish down to its basic dominant tastes. For example, baked macaroni has 2 primary components: fat and salt. Southern barbecue is a bit more complex and includes fat, salt, sweet and spice (plus a little acid!). Even dishes without meat can be simplified. For example, a green salad offers acidity and bitterness; creamed corn offers fatness and sweetness.

souvengang blanc

auvignon Blanc - "Saw - vin - yawn Blonk " • Taste : Aggressively - citrus - driven (grapefruit pith), with some exotic fruits (honeydew melon, passion fruit, kiwi) and always an herbaceous quality (grass, mint, green pepper) • Style : Light - to Medium - Bodied White Wine • Description : Sauvignon Blanc is a dry white grape first widely planted in France. Wines are tart, typically with herbal, "green" fruit flavors. • Food Pairing: fish, chicken, pork, veal, Mexican, Vietnamese, French, herb - crusted goat cheese, nutty cheeses such as Gruyère GREAT ALTERNATIVES TO SAUVIGNON BLANC: • Vermentino : from Italy is less herbaceous, but with more appealing, bitter flavors (bitter almond) • Grüner Veltliner: from Austria has more savory vegetable notes (arugula, turnip, white pepper)

The base liquors

brandy, gin, rum, tequila, vodka, and whiskey . Within each of these categories are several styles, such as London Dry Gin, Cognac, and Reposado Tequila, which are further defined by the various production methods employed. Whiskey is one of the most complicated categories because of differentiations like Bourbon, Irish Whiskey, Rye Whiskey, Scotch, etc. BACK

argniac vs cogniac

generally speaking Cognac is more refined, and Armagnac is more rustic.

scotch whiskey regions

he basic types of Scotch are malt and grain, which are combined to create blends. Scotch malt whiskies were divided into five main regions: Highland, Lowland, Islay, Speyside and Campbeltown . There is also a sixth region recognized by some sources, though not by the Scotch Whisky Association, The Islands , excluding Islay. This unofficial region, (part of the Highlands according to the Association), includes the following whisky -producing islands making Island single malt: Arran, Jura, Mull, Orkney, and Skye: with their respective distilleries: Arran, Jura, Tobermory, Highland Park, Scapa and Talisker . SCOTCH WHISKY: REGIONS BACK

RUM PRODUCTION

he use of sugar cane distinguishes rum from all other liquors. In most cases, molasses is used. This is a by -product that results during the conversion from raw sugar cane to the crystallized sugar we use all the time in our kitchens. The use of molasses alone began in Colonial America and this produced a milder rum flavor that is like most rum we know today. Some styles of rum, such as cachaça and rhum agricole , begin with freshly- pressed sugar cane juice rather than molasses. The molasses or cane juice is then fermented and distilled. Pot stills are used in many of the traditional rums, though most now use continuous column stills. Many rums are then aged in wood casks. The type of wood used is often the determining factor on the color of rum produced in the end. It is important to note that climate plays a significant role in how long any distilled spirit is aged for and rum is no exception. The rums produced in tropical climates will generally be aged for a shorter period than those in cooler climates. That is why you may see a dark Caribbean rum aged for just three to five years while a North American rum of similar color and oaky flavor may be aged for around 10 years. Many rum distillers will also use old bourbon barrels for aging because they cannot be reused in that whiskey's production. This can add some underlying whiskey - like flavors to the rum, something you'll also find in many tequilas. RUM PRODUCTION

LIGHT - BODIED WHITE WINE

hese light easy - drinking dry white wines are some of the most - sold wines in the world (even if red wines get more attention). Light whites are like the "beer of wine" and, for this reason, they are perfect to drink with most foods. Some of these wines are perfect for savory lovers (like Sauv . Blanc and Grüner ) with green herbal flavors of gooseberry and bell pepper . What to try: Wines that fit into this category include Pinot Gris (aka Pinot Grigio) and Sauvignon Blanc but they also include many lesser known wines like Grüner Veltliner, Albariño and Soave (" swah - vay "). I would highly recommend looking for a wine from a cool climate region (imagine the places with a rainy month of June). Cool climates produce some of the best examples of this light, zesty style. BACK

Riesling

iesling - "Reese - ling" • Taste : Citrus (kefir lime, lemon juice) and stone - fruit (white peach, nectarine) always feature prominently, although there are also usually floral and sweet herbal elements as well. • Style : Floral and fruit - driven aromatic white that comes in variable sweetness. Some producers choose not to ferment all the grape sugar and therefore make the wine in an "off - dry" style. • Description : Always very high in acid, when made as a table wine Rieslings can be harmoniously sweet (sweet and sour) or dry (very acidic). The wine is polarizing because some people find dry styles too acidic and sweet styles too cloying, but sweetness is always a wine making decision and not inherent to the grape. • Food Pairing: chicken, pork, duck, turkey, cured meat, Indian, Thai, Vietnamese, Moroccan, German, washed - rind cheeses and fondue . GREAT ALTERNATIVES TO RIESLING: • Moscato : Less acidic with a much more aggressively floral flavor profile • Gewürztraminer : richer, with less acid and more broad texture, rose candy and lychee are typical aromatics • Torrontés : Related to Moscato, but always in a dry style, more full - bodied and bitter • Chenin Blanc: Also very acidic and made in sweet and dry styles, but much more savory with more apple - y, savory aromatics. BACK

diff b/t craft beer and microbrrew

inally, terms like "Micro Brewery" and "Craft Beer" are cropping up more frequently as attention in America shifts back towards traditional brewing roots. They emerged partly to create distance from "domestic" beer. Technically, domestic just means produced in the US . In beer -speak "domestic", through the omission of specifics like "craft beer", refers to American lager from large breweries. Craft Beer is hard to pin an explicit description on. The classification promotes beer based on quality with criteria for production volume (6 million barrels per year or less). The idea is that craft beer is distinctive and made with better ingredients. Details can be debated, but a craft brewer is "small, independent and traditional." A craft beer does not have to come from a microbrewery. Anchor Steam, Sierra Nevada and Sam Adams are all too big to be microbreweries yet fit in the mold of craft brewing. A Micro Brewery , recently re- defined by the Brewers Association, is a market segment of the craft beer industry and one that "produces less than 15,000 barrels of beer per year with 75% or more of its beer sold off -site". It is about quantity, not quality. Dogfish Head, Alesmith and Russian River Brewing are all microbreweries

rum cont.

is one of the oldest distilled spirits and it has one of the most colorful histories of any alcoholic beverage. Columbus introduced sugarcane to the West Indies in 1493. Consequently, the first rum was produced in Brazil, Barbados, and Jamaica, making rum the first distilled spirit of the New World. The beverage has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo ). Rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery, organized crime, and military insurgencies. Today, rum is produced throughout the world in a variety of different styles. • Distilled From: Sugar. Either molasses or pure sugar cane. • Flavor Profile: Sweet. Toasted sugar. Varies by style and region. • Aged: Light rum is typically unaged 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% alcohol/volume (80 proof). Overproof rums can reach 75% 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.

WHY LEARN ABOUT WINE?

mprove Your Service/Sales Ability: Wine is an integral part of the dining experience and guests that dine out frequently appreciate the knowledge and skill set that a server with wine knowledge exhibits. Having more wine knowledge will inevitably open up opportunities for higher sales, but also higher tips . Enhances Social Experiences: At its heart wine is a beverage best enjoyed in the company of others. A little bit of wine knowledge goes a long way by opening doors to new flavors and styles. Exploring wine is an inexhaustible adventure for which you'll need to enlist your friends and family. Travelling to local wineries and wine regions is enriching and fun . Confidence Buying Wine: No one likes to go to the wine aisle and feel overwhelmed. Have you bought wine based on arbitrary ratings, ambiguous tasting notes, or the label? How would you like to walk in, confidently find your favorite wines , and leave 100% satisfied ? Improve Ability to Taste / Smell: Tasting /smelling wine doesn't have to be an exercise in snobbery. It only takes a brief pause to develop an awareness of what you're drinking. Knowing what you like will make it much easier to consistently find similar wines. This isn't limited to wine, learning a few basics can improve the taste/smell of just about anything . Personal Challenge / Satisfaction: The wine world is immense. You could dedicate the rest of your life to studying wine and still never know all that there is to know. We like to see this as an opportunity rather than an obstacle. Do you have a favorite sports team, fashion designer, tv chef, or movie director? What if I told you that there are celebrity winemakers an d that if you found your favorite winery/winemaker you'd never have to drink bad wine again? BACK

FOOD & WINE PAIRINGS Find Complementary or Congruent Pairings

ow that you've identified all the basic taste components in your dish, you can start playing around with pairing options. The simple example of our mac & cheese will offer up several possible pairings : COMPLEMENTARY PAIRING: A white wine with high acidity will complement the fat in the macaroni. So, for example, a traditional mac and cheese recipe with a creamy béchamel sauce matched with zesty white wine such as Pinot Grigio, Assyrtiko or Sauvignon Blanc would create a Complementary Pairing . CONGRUENT PAIRING: A white wine with creaminess will add to the creaminess in the dish. So, for example, a traditional mac and cheese recipe with a creamy béchamel sauce matched with a creamy white wine such as Viognier or Chardonnay would create a Congruent Pairing

american lagers

this can be a sore subject for beer enthusiasts in the home of the brave, but to tell it we must dive briefly into US History. Until the mid - 1800s, American's enjoyed much the same beers as were popular in parts of Europe, higher strength, often darker beer. However, barley did not fare well as a crop in the early colonies, so it had to be imported from England making the cost of brewing the beer high. To cut these costs, American brewers made do with what was available. They replaced portions of the malt with native corn, wheat, squash - including pumpkins - molasses, and even peas; and in doing so, unknowingly took the first step toward neutralizing America's palate. Years later, Prohibition crippled the industry and small breweries were all but extinct by the time the 21st Amendment was signed. World War II dealt another heavy blow to the industry - food shortages resulted in the increased use of adjuncts for malt. Adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention, flavors or nutritional value or additives. The 3 largest American brewing companies (still largest today) took control of the nation's reputation for beer by using these. Budweiser, Coors, Miller, Michelob, etc. became popular because they are affordable, mild, refreshing and considered "smooth". The elitists in the beer world are quick to dismiss these, but every style has its appeal and audience. BACK Duke's Malibu - Beer Information.pdf

vodka cont.

• Distilled From: Neutral grain (rye, corn, wheat, etc.) or potato. 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 unaged • Produced In: Worldwide • Styles: Mostly 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% 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. BACK