PRODUCT

KNOWLEDGE
 WE PROUDLY POUR A PREMIUM WELL

The national trend for alcohol consumption is for fewer, but better quality drinks. A
popular assumption is that each guest is only going to order one cocktail, so why not
make it the best drink possible and one with the highest profit potential. More and more
establishments are opting to stock premium brands in their well. Premium brands offer
a better quality product with higher consumer recognition. A premium well will also
reduce the number of line items in your liquor inventory by having only two tiers of
product: premium well and premium call. Premium wells are commonplace and we
must keep up with the competition.

Establishing a premium bar stock is only the first step to a more profitable operation. A
new pricing philosophy must also be considered. Everyone has surveyed their
marketplace and knows that our competitors downtown pay more for and get more for
distilled spirits (well or call) than for a beer or glass of wine. The biggest reason for this
disparity in pricing is the amount of taxes that outside operators must pay on these
products. Another misconception is that one cocktail is much higher in alcoholic content
than one glass of beer or wine and thus deserves the higher price.

Here are the facts:

Cocktail w/1 oz of 80 proof liquor = .40 oz alcohol

12 oz Domestic Beer w/ 4-5% alcohol = .54 oz alcohol
5 oz glass of Wine w/10-12% alcohol = .55 oz alcohol

Weighted Ounce Cost for Premium Well = $0.48 (see attached

Weighted Ounce Cost for Premium Call = $0.83 liquor sheet)

Distilled spirits provide the least amount of alcohol per average serving, the lowest COG
and the highest profit potential. We have made distilled spirits the worst dollar value to
our customers while indirectly promoting consumption of higher amounts of alcohol by
pricing beer and wine well below liquor.

DRINK SELLING PRICE COGS % PROFIT ALCOHOL CONTENT

Premium Well $3.50 18% $ 2.88 0.40
Premium Call $4.50 22% $ 3.53 0.40
Draft Beer (16 oz) $3.50 21% $ 2.75 0.60
Beer $3.50 24% $ 2.67 0.54

The bottom line is that by selling premium distilled spirits at a price directly competitive
with beer and wine, we can provide quality products, increase our profit margin and
lower the average alcohol consumption per drink sold.
 "WE PROUDLY SERVE A PREMIUM WELL"
Oz/ % Cost @ Sales
%
Premium Brands ALC Type Cost/Btl Btl Cost/oz $3.50 Mix
Smirnoff 40 Vodka $ 12.22 25 $ 0.49 14% 0.25 Weighted
Seagram’s Gin 40 Gin $ 9.81 25 $ 0.39 11% 0.09 Oz cost
Bacardi Silver 40 Rum $ 11.25 25 $ 0.45 13% 0.28 $0.48
Jim Beam 40 Bourbon $ 12.87 25 $ 0.51 15% 0.06 Condiment
Seagram’s Seven Crown 40 Blend $ 9.81 25 $ 0.39 11% 0.03 Cost
Cuervo Gold 40 Tequila $ 14.56 25 $ 0.58 17% 0.26 $0.14
Avg COGS
18%
0.00 Profit/Drink
$2.88

PREMIUM CALL
% Cost @ Sales
%
Premium Brands ALC Type Cost/Btl Cost/oz $4.50 Mix
Grey Goose 40 Vodka $ 17.31 25 $ 0.69 15% 0.07 Weighted
Tanqueray 47 Gin $ 16.80 25 $ 0.67 15% 0.05 Oz cost
Captain Morgan 35 Rum $ 11.07 25 $ 0.44 10% 0.04 $0.83
Jack Daniels 40 Whiskey $ 18.97 25 $ 0.76 17% 0.20 Condiment
Crown Royal 40 Blend $ 20.62 25 $ 0.82 18% 0.20 Cost
Hennessy VS Cognac 40 Cognac $ 25.45 25 $ 1.02 23% 0.07 $0.14
Chivas Regal 40 Scotch $ 28.50 25 $ 1.14 25% 0.03 Avg COGS
Makers Mark 40 Bourbon $ 20.16 25 $ 0.81 18% 0.04 22%
Patron Silver 40 Tequila $ 32.58 25 $ 1.30 29% 0.12 Profit/Drink
Liqueurs: $3.53
Jagermeister 40 Liq $ 18.71 25 $ 0.75 17% 0.06
Bailey’s Irish Cream 17 Liq $ 13.26 25 $ 0.53 12% 0.03
Kahlua 27 Liq $ 18.50 25 $ 0.74 16% 0.07
Amaretto 25 Liq $ 19.00 25 $ 0.76 17% 0.01
Southern Comfort 40 Liq $ 10.36 25 $ 0.41 9% 0.01
$ - #DIV/0! #DIV/0! 0
$ - #DIV/0! #DIV/0! 0
$ - #DIV/0! #DIV/0! 0

Enter Bottle Cost based on local invoice

Enter number of ounces in each bottle (1 ltr = 33 oz; 750ml = 25 oz; 700 ml = 23 oz)
Enter projected Sales Price of Well (Cell H4) and Call (Cell H18)
Avg COGS will calculate for both Well and Call sections based on sales mix (POS can provide current sales mix)
AAFES Class VI is the preferred prime vendor for all distilled products
Liqueurs may be adjusted to meet local market demand
Finest Call is the recommended brand for cocktail mixes
BLENDED CANADIAN WHISKEY

A distinctive product of Canada. Made under Canadian government supervision in

accordance with the regulations governing the manufacture of whisky in Canada.
Canadian whisky is generally made from corn and lesser amounts of rye, rye malt and
barley malt. A mixture of distilled spirits of not less than two years old are blends.
Canadians differ from U.S. whiskies because they are:

 Distilled at higher percent alcohol, making for a lighter spirit

 Usually aged in used or re-charred barrels
 Some are blended before the aging period
 2% to 4% blending agents such as sherry or brandy
 Canadian whiskies are light-bodied though delicate in flavor, retaining a distinct
positive flavor. They should not be compared with American whiskies.

Example: Seagram's 7, Crown Royal

BOURBONS or AMERICAN BLENDED WHISKEY

Most American Whiskey is spelled with an (ey) and its manufacture is strictly controlled
by federal laws. A Blend of not less than 20 percent straight whiskey (rye or bourbon)
12 "straight whiskey" is a spirit distilled from grain not exceeding 160 proof and aged in
new charred oak barrels for not less than 24 months. Remaining 80 percent is other
whiskies or neutral spirits. Just 'whiskey" means it is made of mixed grains, none
making up 51 percent of the formula, taken off the still up to 189 proof, less than two-
years-old. Your better bourbons are aged for at least 6 years. Different American
whiskies are flavored by one of the following: maple wood, rye, corn and/or wheat.

Example: Jim Beam, Makers Mark

BOTTLED-IN-BOND BOURBON-

These are all the standards of Straight Bourbon Whiskey plus:

 Must be at least four years old (most are older)

 Must be bottled at 100 proof
 Product in the bottle must be produced in a single distillery, by the same distiller,
and be the product of a single year and season. Although the "bottled-in-bond"
designation in itself is no guarantee of quality, most distillers select only the best
whiskies for this bottling.
BRANDY

No one knows with certainty who or where brandy was first produced. The name
probably comes from the Dutch "brandewjn" meaning burnt wine. Brandy is a distillate
or mixture of distillates obtained solely from the juice, mash or wine of fruit or from the
residue thereof. It may be made from any fruit, but common usage refers to a distillate
of grape wine, unless otherwise stated. White wine made from white grapes produces a
more pleasing product and is almost universally used for brandy. Spanish cellars are
among the best in the world. Brandies may be aged for many decades. Once bottled,
brandies do not change with age, as do many wines.

Example: Christian Brothers

COGNAC

Cognac - The "King of Brandies" is the product of a very special region near the city of
Cognac, France. The chalky soils in the region originated from ancient oyster beds are
unique and contribute greatly to the quality of these brandies. Cognac can only be
made with white grapes grown by some 60,000 farmers whose vineyards average just
over four acres each. Many of the holdings are so small that growers do not distill the
wine themselves. Growers send the grapes and/or wine to cooperatives or to one of the
270 commercial distillers. They return the "brandy" to the producers where it will have
to be held for at least two years before it can be given the lowest official designation of
cognac. Major companies buy these cognacs; redistill, blend and then age according to
ancient traditions.

The more brandy made from the Petite Champagne (center of the region) the better.

True aged cognac of over ten years will say "Fine Champagne" on the label.

VS - (Very Special or Very Superior) five-year-old blend (approximately)

VSOP - (Very Superior Old Pale) -10 to 25 year blend of fine quality

XO or XXO - (Extra Old or Extra Extra Old) -same as Extra Vielle or Grand Reserve or
may be called "Napoleon" is probably at least 50 years old, very rare and expensive.

Some cognacs are held for over 90 years before bottling.

Example: Courvoisier, Hennessey

LIQUEURS / CORDIALS

Cordials were used in medieval times for love potions and aphrodisiacs. Produced from
a diverse assortment of seeds, roots, flowers, fruits, peels, berries, barks, herbs,
essences, honey, neutral spirits, brandy, rum, whiskies, and even wine. Consists of
three items: alcohol, sugar (at least 2-1/2 percent by weight (about 1-1/2 tablespoons in
a 750ml bottle) and natural flavoring.

Most cordials are sweet and vary in proofs. Imported cordials are the same as cordials
and we call them liqueurs.

Example: Amaretto, Bailey’s Irish Cream, Kahula, Peach Schnapps

GIN

Gin was developed in Holland in the 17th century as a medicinal beverage. The name
derived from the French word for juniper -- "Genievre". Carried from Holland to England
by travelers, the English changed the formula by adding a second distillation to make a
lighter product with a less pronounced juniper flavor in turn London Dry Gin was born.
Most of today's popular brands are of this style. Today, the U.S. and England are the
two major gin-producing countries. Gin and tonic (quinine water) was initially used to
fight malaria and later became and still is, the most called for cocktail in the world.

It is produced by starting with a high-grade neutral spirit, added to a pot still, then
botanicals such as orange peel, angelica root, juniper berries and cassia bark (every gin
producer has their own recipe) are added, making all gins unique in flavor and taste.
Apply heat and condense the vapors. Most gins are distilled twice. Gin is not normally
aged and age cannot be claimed. Aging in wood does little to improve the character of
gin, but does change its color.

Example: Tanqueray

RUM

Rum is one of the oldest distilled beverages. It was the first spirit made in the U.S.,
produced in Staten Island in 1664. It is produced of a distillate of the fermented juice of
sugar cane, sugar cane syrup, sugar cane molasses or other sugar cane products.
Spanish settlers developed the crop and experimented in making rum. Rums fall
roughly into two classes: Light-Bodied (Cuba, Puerto Rico); and Heavy- Bodied
(Jamaica, Trinidad, Martinique, Demerara (British Guinea), Barbados, Virgin Islands.

The differences between light and heavy rums are primarily in the method of their
manufacture. The sugar is caramelized for dark rums. Rum was used to prevent
scurvy aboard ships in the crossings of the Atlantic and rum rations remained part of the
British Navy until the end of the Faulklin wars. After distillation, rum is mixed with
demineralized water and tapped into barrels. Barrel aging mellows the rum and gives it
its smooth distinctive character. Most bottled rums are blends of several distillates of
different age and character they can either be full bodied (dark) or light bodied (light).
They also flavor rums with spices like cinnamon or coconut.
Example: Bacardi, Captain Morgan

SCOTCH WHISKEY

By international law, Scotch Whiskey must be made in Scotland. The bottling of the
product may take place elsewhere. Malt whiskies are produced in about 150 small
distilleries of four regional types: Highland (light malts); Lowland (light); Campbeltown
(heavier) and Islay (heaviest). Malt whiskies are made in simple pot stills from malted
barley, which has been dried over open peat fires, imparting the characteristic "smoky"
flavor of Scotch. Grain whisky is made in larger distilleries using continuous stills.

Most grain whiskies reach maturation at the end of four or five years. Most Scotch
malts remain in their casks from five to thirty years and an aging period of 12 to 20
years is not uncommon. Once malt and grain whiskies are fully matured, master
blenders combine them to produce the desired taste and consistency. When fully
blended, they are tapped into barrels and laid away for further aging and "marrying".
Having been "well married", the blend of malts is again poured into a huge vat where
the proper proportion of grain whisky is added for the final blend before bottling.

Because the blender of Scotch Whiskies must rely on a number of different sources for
their malt whiskies, they must use considerable skill in blending to achieve a bottled
product with uniformity and continuity

Example: Johnny Walker Red/Black/Blue, Chivas Regal

TEQUILA

Tequila is relatively a newcomer from Mexico into the world of spirits. It is estimated
that Tequila was only developed a short 150 years ago. Distilled Aguamiel (honey
water) from the "pina" of the Blue Agave plant, takes 8 - 12 years to mature before
harvesting. Tequila, named from a colonial town, must be produced in designated
areas of Mexico, mostly in the state of Jalisco, where the Blue Agave grows at its best.
100% Blue Agave Tequila, offers a high quality, intense flavor and plants must be grown
and the Tequila must be bottled in designated areas of Mexico controlled by the
regulatory agency "NORMA".

Mixto Tequila - Minimum 51% Blue Agave, the rest coming from other sugars, softer,
less Agave character, may be bottled in other regions or countries.

Mezcal - Is not tequila - juices are from 8 types of Agave usually grown in Oaxaca, the
worm is for marketing not quality or flavor.

Tequila Categories and Terms:

Blanco - Clear white or silver, base of all Tequila, unpaged, full flavor, a mixer not a
shooter.

Joven - Gold, usually unpaged color coming from caramel sugars which adds
sweetness and softer taste. Most used for mixing and shots in the US.

Reposado - Aged in wood, with a minimum of two months, pale amber color, mellow
and smoother than Blanco or Joven.

Gran Reposado - 100 % Blue Agave - small batches, with extra aging in uncharred
wood, producing a light amber, extra fine, very smooth delicate flavor.

Anejo - Aged in used Oak Bourbon Barrels for a minimum of 1 year but usually much
longer. It is darker amber to gold in color, which come from the oak not caramel; very
soft, smooth and complex flavors. Sip slowly as a fine Cognac or single malt Scotch

Example: Jose Cuervo, Patron

VODKA

Originated in Russia about 1670, it was originally a spirit beverage distilled from Grain
of Potatoes. Today few potato vodkas are now on the market, but we are seeing a
comeback. Wheat is the prime grain used in European and Russian vodkas and
producing a much cleaner and smoother product. Corn is the grain of choice used in
American vodkas. Age can do nothing for vodka and serves only to destroy its
neutrality. Flavored, colored and otherwise altered vodkas are self-defeating since
vodka is supposed to be a neutral product, free of distinctive color, flavor and bouquet,
however this has become a popular process in the late 20th century. Imported
Scandinavian and Russian vodkas are smoother than most American vodkas. Most
imported varieties do have some unique character, due predominately to wheat, extra
filtering, and repeated distillation at lower proofs.

Example: Smirnoff, Absolut, Grey Goose

 WINE

Wine can be a very complex subject and have many styles and varieties. Wine can
also be a simple subject when one knows the basics and builds their knowledge slowly.
One thing to keep in mind when discussing wine with customers, whether the customer
is a novice or an expert wine consumer, is that the personal preference of the customer
is what dictates whether or not the wine is a good wine for them.

Five Star Catering uses a three tier wine system for catering:

House: $15/carafe (e.g. Inglenook 3L BIB – White, Blush, Red)

Select: $25/btl (e.g. Sutter Home – White, Blush, Red)
Preferred: $35/btl (e.g. Estancia – White, Light Red, Med Red, Sparkling, Dessert)

To reduce spoilage and increase accountability, all catered bars will use individual
serving sized bottles of wine (.187ml): white, blush, red.

What is wine? Wine is nothing more than fermented grape juice. Grape juice becomes
wine when its natural sugars are converted to alcohol by yeast. The yeast is naturally
occurring on the skins of the grapes however sometimes more is added. The yeast
turns sugar into alcohol and carbon dioxide. Wine may have as little as 5% or 6%
alcohol by volume or as much as 20% to 21% as in some fortified wines. The average
alcohol level in wine is 11% or 12%.

Types of Wine
Simply put there are three styles of wines White, Blush (Rosé,) and Red. All of these
can come either Sparkling (with bubbles) or Still (without bubbles.) These same wines
can also be offered Fortified (alcohol added) or Aromatized (flavors added.)

White Wine
White wine can be made from either white or red grapes as the juice of both grapes is
the same color; a light yellow. The juice, once pressed from the grape, is quickly put in
a sealed container where the amount of oxygen in contact with the juice is controlled.
The container, usually an oak barrel or stainless steel tank, holds the juice while it
ferments. The fermented juice is then filtered and bottled.

Blush or Rosé Wine

The very popular pink tinted wines are handled in the same manner as the white juice
for white wines. The difference here is that skins from red grapes are allowed to remain
in limited contact with the juice after it is pressed. The pigment or color in the skins tints
the pale yellow juice pink. As a note of interest it is legal in most countries to create
these wines by adding a small amount of red wine to a large amount of white.

Red Wine
The obvious difference in red wine production is that the grapes must be red and the
skins must be involved as they provide the color. The skins are removed just before or
sometime during the fermentation of the wine. It is important to know that the skins also
add a varying level of a substance called tannin. Tannin is found in grape skins, tea
leaves, and coffee beans. This substance has a noticeably bitter taste and an
astringent drying affect on the mouth. Tannin works as a natural preservative and also
is necessary for proper aging of wines.

Aging Wine
The common belief that all wine improves with age is simply not true. In fact most
wines are created to be enjoyed young or within two to three years of production. Many
wines are labeled with a vintage date. The vintage date is the year in which the grapes
were harvested. A little more than 90% of all wine in the world is consumed within two
years of the vintage date. Wines with no date on the label are considered no vintage
and are usually a blend of several wines from several vintages.

Dry versus Sweet

When in reference to wine the description dry is merely the opposite of sweet. Sweet
wines contain unfermented sugar while the driest wines have been fermented until no
discernable sugar is present. The most famous sweet wines’ sugar content is leftover
from the natural sugar of the grape; many bulk produced inexpensive sweet wines have
had the sugar content increased by adding sweeteners after fermentation.

Fortified Wine
Wines which have had the alcohol level strengthened by adding distilled spirits are
called fortified wines. Fortified wines are either sweet or dry. If a spirit is added during
fermentation then the fortified wine will be sweet. If the spirit is added afterward a dry
fortified wine is created. Examples include Port and Sherry; both are made through the
addition of brandy to wine. The brandy is added to the Port during its fermentation
killing the yeast and leaving sugars unfermented. Sherry is fully fermented then the
brandy is added to create a dry fortified wine.
Sparkling Wine
When wine is fermented the gas that is produced is carbon dioxide. If at any time
during fermentation the gas is prevented from leaving the wine, a sparkling wine will be
produced. The most popular method for creating this wine is to ferment it a second time
by adding a dose of sugar and yeast to the bottle before sealing. This traps the gas in
the bottled wine. The yeast sediment is then removed in one of several methods and
the sparkling wine is finished. It should be noted the term Champagne refers to
sparkling wine from Champagne, France. Some countries, the United States in
particular, use the term “champagne” to refer to any wine with bubbles present.

Body
The term, body, refers to the richness or fullness of flavor a wine may have. The body
can usually be told by the type of grape it is made from as each grape has its own
unique level of flavor. The body may be enhanced by other production techniques also.
Storing wine in toasted wooden barrels such as oak, for example, create more body by
adding flavors to the wine. A Chardonnay that has been fermented in oak therefore, will
usually have more body than one fermented in a stainless steel tank. When matching
food with wine it is important to match the intensity of flavors in the food to the body of
the wine. Body may sometimes refer to the weight or feel of the liquid in the mouth too;
for instance water may have the feel of a lighter bodied liquid while milk would be
considered a full-bodied feel.

Major White Grape Wines

Dry
Chablis – Although this is technically wine from the Chablis region of France it is used in
North America as a generic label for any usually medium-dry wine.

Sauvignon Blanc – Type of grape from which fresh, clean, fruity, medium bodied wines
are made.

Pinot Gris or Pinot Grigio – Grape variety from which a nutty flavored light, medium, or
full bodied wine can be made.

Chardonnay – An extremely popular grape variety that is handled in many ways

creating many different wines. This can be a medium-bodied, acidic, and fruity
Chardonnay like many from California to the full-bodied, oaky, buttery Chardonnay from
Europe and Australia.
Off - Dry to Sweet
Rhine – A German river that flows through several wine producing regions, used in
North America to describe any medium-sweet white wine.

Riesling - Light to medium-bodied, with a floral, very fruity character. This grape variety
is usually made into a wine that ranges from subtly sweet to obviously sweet.

Gewürztraminer – Like the Riesling, but this type of grape has more fruit and a little
spice to its flavor.

Major Red Grape Wines

Dry
Beaujolais – This light to medium-bodied red has gained popularity in recent years. The
name refers to the region in France where it is produced. Usually made with the Gamey
grape the Nouveau is the most popular and is usually served very young and slightly
chilled.

Chianti – This refers to a wine making region in Italy. The term in North America can be
used to describe an Italian style wine usually made with the Sangiovese grape. May be
light, medium, or full bodied.

Burgundy – A wine producing region in France, used in North America to describe any
usually light to medium bodied red.

Rioja – A similar wine to the Chianti by definition, this wine is of Spanish origin and
mainly uses the Temperanillo grape.

Pinot Noir – Red grape producing medium-bodied berry flavored wines.

Merlot – Medium to full bodied wine producing grape which is softer, smoother, and
fruitier than the equally as popular Cabernet Sauvignon.

Zinfandel – Grape variety used to make full bodied reds and very popular blush wines.

Cabernet Sauvignon – Grape variety usually producing full bodied reds.

A Guide to Wine and Food Enjoyment

VARIETAL WINE SERVING SAUCES, FOOD

WEIGHT TEMPERATU HERBS SUGGESTION
RE & S
SEASONINGS
Pinot Grigio Light- 45 – 55 Light, creamy Poached or
An aromatic white Bodied degrees F lemon sauces, roasted poultry,
wine with citrus, chervil, lemon white fleshed
peach & melon zest, ginger, fish, summer
flavors & a crisp chives, capers. fruits, prosciutto
finish. A good & melon, &
aperitif or first antipasto.
course wine
Muscat/Riesling Light- 45 – 55 Light sauces Poached or
Slightly sweet Bodied degrees F with ginger, lightly sautéed
white wines with lemon & orange chicken, fish or
floral, orange zest or chervil vegetables,
blossoms and ripe accents. seafood salads,
peach accents and light fruit
a slightly spritzy desserts or
finish. Excellent lemon tarts.
as an aperitif, first
course or summer
BBQ wine.
Fume Light to 45 – 55 Lighter lemon or Poached or
Blanc/Sauvignon Medium degrees F herb sauces, grilled chicken,
Blanc Bodied chives, parsley, fish, shellfish,
A crisp white wine dill, shallots, vegetables,
with lemongrass tomato salads, soups
and citrus notes vinaigrette. or pasta with
and subtle oak on light sauces.
the finish. Serve
with light herbal
and/or tangy
foods.
Chardonnay Medium to 55 to 60 Rich creamy or Seafood with
A rich white wine Full Bodied degrees F buttery sauces rich sauces,
with tropical fruit, with lemon pasta with
vanilla and smoky accents, basil, cream sauces,
oak flavors. Pair saffron, flavored smoked
with medium- olive oil, pesto. salmon, creamy
bodied foods with soups and
rich sauces. poultry.
Pinot Noir Light to 55 to 60 Basil, oregano, Lamb, grilled
A ruby red wine Medium degrees F garlic, cooked red meats,
with cherries, Bodied tomato sauces, roast chicken,
berries and mushroom duck, pork,
earthiness. sauces, pasta salmon, hearty
Complements dishes, and pastas with
medium to full- spicy herb tomato sauces.
bodied foods with sauces.
moderately robust
flavors.
Barbera Medium 60 to 65 Basil, garlic, Roast beef, leg
A zesty red wine Bodied degrees F aioli, cherry of lamb, orzo
with ripe plum, extract and pasta with
black cherry and flavorful herb creamy cherry
blackberry fruit sauces. tomato sauce,
characters, roasted root
accented with vegetables.
spicy oak. Pairs
well with rich
sauces and hearty
dishes.
Merlot Medium to 60 to 65 Balsamic Duck, pork,
A flavorful red wine Full degrees F vinegar, thyme lamb, beef,
with plums, Bodied and orange turkey, roast
cherries and spice zest. chicken, hearty
with a touch of cheeses, pasta
oak. with meat
Complements rich, sauce.
hearty foods.
Syrah Medium to 60 to 65 Balsamic Grilled or
A plush red wine Full degrees F vinegar, citrus roasted meats,
brimming with wild Bodied zest, ripe creamy risotto,
berry and black tomatoes, basil, wild mushroom
cherry fruit berry extract. ravioli, roast
characters and pork with
hints of black orange zest
pepper and spice. glaze and quail
with wild rice
stuffing.
Zinfandel/Sangiov Medium to 60 to 65 Heartier, spiced Grilled red
ese Full degrees F sauces such as meats, pastas,
A deep red wine Bodied tomato, pizza, ribs and
with blackberries barbeque or hearty winter
and spicy notes. meat with garlic, dishes cooked
Complements rosemary, sage with tomato
hearty, spicy or oregano. sauces.
foods.
Cabernet Medium to 60 to 65 Richer dishes Grilled and
Sauvignon Full degrees F with rosemary, roasted beef or
A rich red wine Bodied bay leaf, sage, venison, aged
with layers of ripe garlic and red cheeses, full
berries, currants wine sauces. flavored foods,
and vanilla oak. chocolate
Pairs well with desserts.
richer, heavier
foods.

Wine Words

Your knowledge of the correct terminology will help you in your ability to serve guests
and assist them with a wine selection.

ACIDITY – gives wine essential crispness and zing. Natural component of grapes in the
form of tartaric, malic or citric acid.

ALCOHOL – affects the weight, character and strength of a wine. Has a certain
sweetness, giving richness and warmth. Is the product of fermentation of grape sugar
by yeast.

AROMA – the smell of wine derived from the grape.

ASTRINGENT – a dry, mouth-puckering effect caused by high tannin content.

BODY – the weight of wine in the mouth due to its alcoholic content, extract and
geographical origin.

BOUQUET – the pleasant and characteristic smell of wine, traditionally defined as

coming from the aging of the wine.

BRIGHTNESS – a fresh, lively character in the aroma, flavor and mouth-feel.

CLEAN – absence of foreign and unpleasant odor and taste.

CORKED – an off, oxidized musty smell caused by a problem with the wine’s cork.

CRISP – a desirable feature in white wines; firm, refreshing with positive acidity.

DEEP – deep colored, deep bouquet, depth of flavor – opposite to superficial –

indicating underlying richness, layers of flavor.
DRY – Not sweet – absence of residual sugar.

FINISH – the feel and flavor left in the mouth after swallowing.

FRUITY – attractive quality derived from good ripe grapes.

HEARTY – robust, zestful, warm alcoholic.

HERBACEOUS – between grass-like and flowery. Pleasant, open, fresh, appealing;

usually found in young white wines.

LEATHERY – reds rich with tannins.

LENGTH – the duration of a wine’s finish.

LIGHT – a low degree of alcohol and body.

MATURE – all its constituent elements in harmony from appropriate aging.

MEDIUM-DRY – containing some residual sugar, but dry enough to be drunk before or
during a meal.

MELLOW – soft, mature – no rough edges.

NOSE – the broadest term for the bouquet, aroma, smell of wine.

OAK – and important factor, particularly in relation to fine wines. Oak barrels impart an
oaky, spicy, cinnamon taste and smell desirable in moderation.

OLFACTORY – to do with the sense of smell and its perception.

OXIDIZED – flat, stale, off-taste due to exposure to air.

PERSISTENCE – length of flavor and bouquet.

RIPE – rich, warm fruit flavors from fully mature grapes.

ROUND – full, soft, rich, without harshness.

SPICY – rich, spice-like aroma and flavor.

SUPPLE – easy to taste and sense, soft texture.

SWEET – a wine with high sugar content.

TANNIN – an essential preservative derived from grape skins during fermentation.

VANILLA – distinctive aroma derived from oak.

VARIETAL – a specific grape variety.

WOOD – distinct and desirable odor derived from aging in oak barrels.

YOUTHFUL – a positive, attractive feature; fresh with youthful acidity.

ZEST – a lively, crispy flavored wine.