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Table of Contents
Introduction…...................................................................................................3
DeGroff’s Five Bartender Commandments.........................................................3
Introduction to Beer.…………………………………………………………………………………......6
The Brewing Process.........................................................................................6
Beer Types and Styles.......................................................................................8
Storing and Pouring........................................................................................11
Beer Spec Sheets.............................................................................................14
Introduction to Wine.......................................................................................32
Wine Presentation...........................................................................................46
Introduction to Spirits.....................................................................................47
Glossary of Terms...........................................................................................59
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Introduction: Understanding Wine,
Beer and Spirits
Why is it important to understand what we serve
behind our bar? The simple answer is it’s your job, of
course. However, the Joe’s answer lies in our guest-
obsessed mission and our passion for our craft. We
are the guides of our guests’ experiences. We want
every guest that walks through our doors to become a
regular. For this to happen, we need to marry our
passion and energy with the knowledge of our
products. As a bartender, you should know the
differences between an IPA and a lager, a Malbec and
a Merlot, and Hendrick’s and Bombay Sapphire gins.
The more knowledge you have, the more credible you
are. This all starts with understanding each and every
item you pour. Time to learn and have some fun!
What it Takes to be a Joe’s Bartender…
At Joe’s, our bar sets the tone for our guest experience. It’s the place where our guests come to
relax, have fun, catch up with old friends, watch a game, etc. Our bartenders are at the front
line of a great time. They are the facilitators of memories. A Joe’s bartender is a master
salesperson, a magician and a chameleon all rolled into one. They are many things to many
different types of guests. But, most of all, they are an ambassador of our brand. What does it
take to be a Joe’s bartender? Let’s get some insight from a true master of their craft: Dale
DeGroff.
Dale DeGroff’s Five Bartender Commandments:
Who is Dale DeGroff and why is he so important in the
bartending world? Dale DeGroff is famed with having
reinvented the wheel of classic cocktail making back in
the late 80’s. He took the bartending profession and
helped elevate it to a celebrity-like status in which
bartenders can now be known as mixologists. For all of
those bartenders out there who hate muddling and don’t
understand why people are running to the local farmers’
market to pick up in-season fresh ingredients for their
cocktails, you have DeGroff to thank.
Dale DeGroff aka King Cocktail is famously associated
with New York’s Rainbow Room where he pioneered a
gourmet approach to cocktail making. This approach
meant using a variety of fresh ingredients and then
muddling and mixing them into mixed cocktails.
Here is Mr. DeGroff’s sage wisdom:
Set the Tone
“The rapport between a bartender and guest is set by the bartender.”
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It’s really up to the bartender if the guest is to have an enjoyable time at the bar or not. Under
no circumstances should the bartender ever be rude to the guest, even if the guest is rude.
Bartenders work in the industry of providing service to all of their guests, even the difficult ones.
If a guest comes into the bar and is rude, it is up to the bartender to turn that rude guest
around into a happy one. It is also the bartender’s job to make great, tasty drinks and (if
needed) show their guests how to have a good time at the bar.
Be Observant
“Good bartenders need to sharpen their powers of observation and develop their ability to listen.”
Sometimes when a guest comes into the bar, they are looking for social interaction with the
bartender. Sometimes when a guest comes into the bar, they just want to be left alone to enjoy
their cocktail. There are no etiquette bar rules that say a bartender must chat with all of their
guests because not all guests may want to chat with the bartender. It’s the responsibility of the
bartender to “feel out” their guests. When deciding on how to interact with a guest, it’s always a
good idea for the bartender to observe and listen rather than just speak aimlessly. When the
bartender does less talking and more listening, they will be able to determine exactly what kind
of mood their guest is in and whether they want to talk or be left alone.
Know Your Recipes
“You’re the chef of the bar and have the same responsibility to guests as the chef de cuisine has
to diners.”
A bartender doesn’t necessarily have to know the recipe for every single cocktail ever created,
but they should have a strong repertoire of drink recipes that consist of several classic and
popular drinks. For example, knowing how much dry vermouth to add to a Martini or whether to
stir or shake a Manhattan: these are fundamental basics every bartender should have before
working behind any bar. Granted, bartenders have to start out somewhere when beginning their
careers behind the bar. This is why it is perfectly okay for the newcomers to the craft to look up
recipes using a reputable cocktail recipe guidebook or even ask the guest how they would like
their drink prepared. When in doubt, a bartender should always ask the guest rather than
pretend to know how they want their drinks. The one time a bartender assumes how a drink
should be made without consulting the guest first will be the time where they will have to
remake the drink and will disappoint the guest in the process.
As a side note, I strongly believe that
ten percent of bartending is the drinks.
The other ninety percent is the
bartender’s personality. Anyone can
memorize and learn to make drinks,
but it takes a special someone to keep
the customers coming back for more,
night after night. So just keep that in
mind.
Perfect Your Craft
“A bartender is most definitely on stage, so expect to be scrutinized down to your fingernails.”
When a person is working behind the bar, they are on stage and the guests are their audience.
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Some people feel like in order to be a good bartender, they have to have flair. Flair is associated
with the ability to flip bottles and light things on fire while preparing a guest’s drink. Not
necessarily so. Bartending should never be reduced to a circus act. What it ultimately comes
down to is the guest’s overall enjoyment of their experience at that bar. Guests want to enjoy a
tasty beverage and enjoy the conversation with their bartender. They want to see that their
bartender is confident in knowing how to use the tools appropriately behind the bar to make
their drinks in a reasonable amount of time. If a guest asks the bartender specific questions
about the spirits stocked behind the bar, the guest will rightfully expect the bartender to have
some sort of knowledge about the spirit. The more knowledge and confidence a bartender has
about the bar tools, drink preparation and the spirits stocked behind the bar, the happier their
guests will be overall.
Exude Gravitas
“A bartender’s skill and cleverness in being many things to many people is one of the most
compelling and challenging aspects of the job.”
Bartenders don’t just make drinks for their guests. There are many different “hats” a bartender
must wear while working behind the bar. Bartenders have to be a wealth of knowledge for their
guests when asked about current events, sporting events, where to eat and go out. Bartenders
also have to play the recess monitor when trying to keep the peace at the bar between other
rowdy guests. Bartenders are the therapists that must listen to their guests when they want to
talk. Bartenders must make sure to deal with even the most difficult situations in a professional
manner such as when having to cut a guest off from alcohol.
If a bartender ever finds themselves straying away from any of the above five commandments,
this would be a sign of bartender burnout and a surefire way to signal for a career change.
Making It Your Own:
After reading Mr. DeGroff’s take, would you add anything? Let’s hear what you have to say...
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Introduction to Beer
Get to know Beer
There's more than one type, and more than one style. We’ll get started by learning about the
different varieties of your favorite beverage.
What is beer anyway?
Quite simply, beer is a beverage made with
malted cereal grains (which could include barley,
wheat, rye, corn or rice), hops and water that is
fermented by adding yeast. Yeast eats sugar,
divides (then multiplies), and produces carbon
dioxide and ethanol (alcohol).
Alcohol levels can range from 2% Alcohol by
Volume (ABV) to a whopping 15% ABV for Barley
Wines. Of course, this description really doesn’t do
beer justice, does it? Beer is actually quite a
complex drink that can take on thousands of
interpretations. And for most of us, trying to
categorize beer can sometimes be difficult.
The Brewing Process
1. Water
Pure water is essential to good beer – and brewers pay scrupulous attention to the source and
purification of their brewing water. The water used in brewing is purified to rigidly set standards.
If it doesn’t have the proper calcium or acidic content for maximum activity of the enzymes in
the mash, it must be brought up to that standard.
2. Malt
World famous Canadian barley is used to make brewers' malt. To make malt, grain is first
allowed to germinate. It’s then dried in a kiln or often roasted. This germination process creates
enzymes that convert the grain’s starch into sugar. Depending on how long the roasting process
takes, the malt will darken in color. This is what influences the color and flavor of the beer.
3. Mashing
Now malt is added to heated, purified water and, through a carefully controlled time and
temperature process, the malt enzymes break down the starch to sugar, and the complex
proteins of the malt break down to simpler nitrogen compounds. The mashing takes place in a
large round tank called a "mash mier" or "mash tun", and requires careful temperature control.
Depending on the type of beer desired, the malt is then supplemented by starch from other
cereals such as corn, wheat or rice.
4. Lautering
The mash is transferred to a straining or "lautering" vessel, usually cylindrical, with a slotted
false bottom two to five cm above the true bottom. The liquid extract drains through the false
bottom and is run off to the brew kettle. This extract, a sugar solution called "wort", is not yet
beer. Water is "sparged" or sprayed through the grains to wash out as much of the extract as
possible. The "spent grains" are removed and sold for cattle feed.
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5. Boiling & Hopping
Boiling takes place in a huge cauldron-like brew kettle that holds up to 1,000 hectoliters under
carefully controlled conditions. The process to obtain the desired extract from the hops usually
takes about two hours. The hop resins contribute flavor, aroma and bitterness to the brew. Once
the hops have flavored the brew, they are removed. Sometimes, highly fermentable syrup may
be added to the kettle. Undesirable protein substances that have survived the journey from the
mash mixer are coagulated, leaving the wort clear.
6. Hop Separation & Cooling
After the beer has taken on the
flavor of the hops, the wort
then goes to the hot wort tank.
It’s then cooled, usually in an
apparatus called a plate cooler.
As the wort and a coolant flow
past each other on opposite
sides of stainless steel plates,
the temperature of the wort
drops from boiling to about
50°F to 60°F (a drop of more
than 150°F) in a few seconds.
7. Fermentation
This is where all the magic happens – where the yeast (those living, single-cell fungi) break
down the sugar in the wort to carbon dioxide and alcohol. It’s also where a lot of the vital flavor
occurs. In all modern breweries, elaborate precautions are taken to ensure that the yeast
remains pure and unchanged. Through the use of pure yeast culture plants, a particular beer
flavor can be maintained year after year. During fermentation, which lasts about seven to 10
days, the yeast multiplies until a creamy, frothy head appears on top of the brew. When the
fermentation is over, the yeast is removed. At last, we have beer!
8. Cellars
For one to three weeks, the beer is stored cold and then filtered once or twice before it’s ready
for bottling or "racking" into kegs.
9. Packaging
In the bottle-shop, machines can fill up to 1,200 bottles per minute. A "crowning" machine
integrated with the filler, places caps on the bottles. Emerging from the pasteurizer, the bottles
are inspected, labeled, placed in boxes, stacked on pallets and carried by a lift-truck to the
warehousing areas to await shipment. The bottle shop also may store the canning lines where
beer is packaged in cans for shipment. Packaged beer may be heat pasteurized or micro-filtered,
providing a shelf-life of up to six months when properly stored. Draught beer, since it is normally
sold and consumed within a few weeks, may not go through this process. The draught beer is
placed in sterilized kegs, ready for shipment.
10. Product Quality
Beer production is one of the most closely supervised and controlled manufacturing processes in
Canada. Apart from brewing company expenditures on research and quality control designed to
achieve the highest standards of uniformity and purity in the product, the production of beer is
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also subject to regular inspection and review by federal and provincial health departments.
Substances used in the brewing process are approved by Health Canada.
Beer Types and Styles
Beer Types
Ales
Brewed with top fermenting yeast at cellar temperature, ales are fuller-bodied, with nuances of
fruit or spice and a pleasantly hoppy finish. Generally robust and complex with a variety of fruit
and malt aromas, ales come in many varieties. They could include Bitters, Milds, Abbey Ales,
Pale Ales, Nut Browns, etc.
Ales are often darker than lagers, ranging from rich gold to reddish amber. Top fermenting and
more hops in the wort gives these beers a distinctive fruitfulness, acidity and pleasantly bitter
seasoning. Ales have a more assertive, individual personality than lager, though their alcoholic
strength is the same.
Lagers
Lager originates from the German word lagern, which means 'to store'. It refers to the method
of storing the beer for several months in near freezing temperatures. Crisp and refreshing with a
smooth finish from longer aging, lagers are the world's most popular beer (this includes pilsners).
A lager, which can range from sweet to bitter and pale to black, is usually used to describe
bottom-fermented brews of Dutch, German, and Czech styles. Most, however, are a pale to
medium color, have high carbonation, and a medium to high hop flavor.
Stouts & Porters
There’s very little distinction between a Porter and a Stout,
but they do have their differences.
Porter is a dark, almost black, fruity-dry, top fermenting style.
A porter is brewed with a combination of roasted malt to
impart flavor, color and aroma. Stout is also a black, roast
brew made by top fermentation. The Porter gets its name
because it was a seen as a beer for porters and other blue-
collar workers.
The stout, not as sweet to the taste, features a rich, creamy
head and is flavored and colored by barley. Stouts often use a portion of unmalted roasted
barley to develop a dark, slightly astringent, coffee-like character.
Malts
Generally dark and sweeter in flavor, malts contain hints of caramel, toffee, and nuts. They can
be light to full bodied.
Beer Styles
In addition to type, a beer's character can be described by its style. Listed below are some of the
many different styles of beer carried at the Beer Store.
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Amber
A very versatile beer, Amber beers are full bodied malt aromas with hints of caramel, these
beers could be either lager or ale.
Barley Wine
A Barley Wine is a strong, top-fermenting ale, with a typical alcohol content of between 8% and
13% by volume. Use of the word wine is due to its alcoholic strength similar to a wine; but
since it is made from grain and not fruit, it is a beer.
Blonde
Blonde ales are very pale in color and tend to be clear, crisp, and dry, with low-to-medium
bitterness and aroma from hops and some sweetness from malt.
Bock
Bock beer is stronger than your typical lager and has a more robust malt character. In the
Medieval days, German monasteries would brew strong beers, such as this one, for sustenance
during their Lenten fasts.
Bocks are rich and malty, with a slight hint of hops bitterness.
Brown
Dark amber or brown in color, brown ales have evidences of caramel and chocolate flavors and
may have a slight citrus accent or be strong, malty or nutty, depending on the area of brewing.
Their higher level of malt makes them earthier and less bitter.
It's a very old style beer, whose history dates back to unhopped ales. In the 18th century,
brown ales were lightly hopped and brewed from 100 percent brown malt -- which is how they
got their distinctive color, but today the term brown ale incorporates many different kinds of
brews.
Cream
A very mild golden style of ale with a touch of sweetness.
Dark
Dark ale is a British type beer, combining hops, yeast
and a blend of malts. It's a medium chestnut brown color,
with a delicate fruity smell and robust, malty character.
Double India Pale Ale (Double IPAs)
Double IPAs are also called "Imperial" IPAs. These beers
have even more hops added to them than traditional
IPAs, sometimes double to triple the amount. To balance the strong hoppy taste, more malt is
also added which makes this beer a strong one.
Due to its doubling up on hops and malts, this brew has strong, fruity, hoppy notes and deep
malty undertones.
Fruit
Most fruit beers are ales, however they typically do not carry an ale character. In order to allow
for the fruit flavor to come through nicely, the malt’s flavor is not dominant and there is a low
bitterness level to the beer.
Golden
First developed in the UK, Golden ales are straw colored with a slight hint of citrus and vanilla.
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The beer can sometimes contain spicier flavors.
Honey
A full-bodied beer with a creamy texture and copper color, honey beers are slightly sweet with
hints of caramel.
India Pale Ale (IPA)
During the 1700s, when English troops lived in India the typical pale ale brew most Englishmen
drank would spoil before the ship reached the Indian shores. In order to prolong the beers shelf
life, brewers added more hops (a natural preservative), and hence the origin of a now very
popular beer. IPAs exhibit a strong hoppy flavor, with a slightly bitter taste.
Light
Extremely light in color and mild in flavor, light beer has fewer calories and/or lower alcohol
content.
Lime
Typically light in flavor with a refreshing lime taste. The intensity of the lime can differ from very
subtle to strong.
Pale Ale
Pale ale is one of the world’s most popular beer styles. It was invented thanks to innovation in
brewing technology where a method was discovered to gently roast the barley. It’s made with
the use of pale malt and has a fruity, copper-colored style. Originated in England, pale ales from
the U.K. have strong malty woody flavors. In the U.S., the hops are boosted during brewing,
making it a spicy beer. Pale ales are robust beers that can be enjoyed with strongly spiced
foods.
Pilsner
Pilsner is one of the youngest
beer styles in the world; it's a
clean and simple pale lager and
one of the more popular beer
varieties. It was originally
brewed in Plzen, Czechoslovakia
in 1842 using the regions
distinctive Noble Saaz hops
Made with neutral and hard
water, pilsners tend to be
golden in color with a dry, crisp,
and pleasurably bitter flavor.
Pilsners stand out from other
lagers due to their more
distinctive hop taste.
Red
Red ales can either be red or
light brown in color. They are
moderate to heavy in flavor and
contain hints of caramel that
are offset by the predominant
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hop characteristic of the beer.
Strong
This is a broad grouping that can describe any beer over 7% ABV. Strong beers are typically
dark in color. Some are almost black. Different styles can include old ales, double IPAs, and
barley wines.
Wheat
Wheat beer is reminiscent of the first brewed beers. They're a mixture of barley and wheat
grains, have a low to nonexistent hops presence, cloudy appearance, and often prominent yeast
flavor. The yeast used is a specialized ale yeast used only in wheat beers and contributes much
of the aroma and flavor of the brew.
Light and easy to drink with very little aftertaste, wheat provides a soft character to beer. The
flavor ranges greatly depending on wheat styles, but they’re typically light in flavor, making
them great summer beers.
Storing & Pouring
Follow these tips to keep your beer as fresh and tasty as possible. Give it the same care as you'd
give any other perishable food.
Storing your Beer
Store beer upright in a cool place with a temperature of approximately 13°C.
Shelf life is about three months. Quality is affected by both temperature and light. When the
bottles are stored horizontally, it can create a yeast ring inside the bottle that will not settle.
Store your beer upright - the yeast will settle to the bottom and allow for a clean, yeast-free
pour. Store beer away from light. Choose a dim or dark location for beer storage, as ultra-violet
light soon spoils beer, causing it to be "light struck" and to go "skunked". (Green and brown
bottles help beer from becoming light struck, which risks giving the brew a skunky taste.)
Keep draught beer refrigerated at all times to maintain freshness. Finish within two to three
weeks with a home draught set up.
Drink opened beer and don't even try
storing it. The carbonation will evaporate
and you'll have flat beer even if it's only
the next day. If you can't drink it, use it
in the kitchen or elsewhere.
From the Bottle to the Glass
The ideal serving temperature is
between 4° and 5°C. Beer tastes best in
glasses made for beer alone. That's
because milk, tea, coffee, and even the soap used to clean the glasses, leaves a residue that
diminishes a beer's head.
Cleaning Tips
Dip beer glass in clear water, then turn upside-down to drain. If the glass has traces of lipstick,
soap, grease or oil, the film of water will break up into streaks or drops. If the glass is clean,
you'll see a perfect film of clear water cover the entire surface.
Serve beer in a wet glass that's been washed in a mild, soap-free detergent and rinsed several
times in warm water. To prime your glass for a rich head, rinse it in pure, cold water just before
you pour.
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The Fine Art of Pouring
The perfect glass of beer boasts a rich head of foam. Not only does it look great, and provide a
natural cap for the beer's carbonation, you get a smoother, cleaner taste.
How to pour your perfect glass:
When you pour the beer, put the neck of the bottle over the edge of the cool, wet glass, tilting
the bottle to a high angle. Pour the beer into the glass until you've created a fine, densely
textured head. At that point, lower the bottom of the bottle to reduce the flow until foam nears
the top of the glass. Leave just enough space for the foam to rise to the lip of the glass. Cheers!
Knowing What You Sell:
List the beer type, followed by the style of all of our beers…
Ales:________________________________________________________________________
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Lagers:______________________________________________________________________
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Stouts and Porters:____________________________________________________________
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Notes:_____________________________________________________________________
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Saison Vos
A Belgian style Saison (or Farmhouse Ale) brewed with
German Pils malt and hopped with East Kent Goldings.
Fermented with a specialproprietary yeast which imparts
its dry, spicy character. Goldenorange in color.
14.5 OG| 32 IBUs | 6.9% ABV
On tap @: Phoenixville & Pottstown
Current Availability:
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REMARKABLY SESSIONABLE
Not to be boastful, but we honestly believe all other ales pale
in comparison to ours. Dry hopped with an abundance of
distinctive Simcoe hops, this straw colored pale ale is more
drinkable than bitter, more aromatic than aggressive. Philly
Pale, as it’s better known, is crisp, hoppy, and bursting with
citrus.
KNOW YOUR YARDS
STYLE Pale Ale ABV 4.6% / IBU 37 / PLATO
11 FORMATS 12oz bottles, draft AVAILABILITYYear-
round SIGNIFICANT INGREDIENTS Simcoe
hops AWARDS Philadelphia Magazine’s Best of Philly 2012
Best Local Beer; named “One of the best pale ales in the
country” by the New York Times; Winner for Best Light
Bodied Beer and Listener’s Choice at WIP’s 2011 Beer Brawl.
PAIRINGS Philly Pale's vibrant floral and citrus aroma and
soft malt character complement lighter fare including salads
with citrus-based vinaigrettes, cured or poached salmon, and
fresh, sliced Jersey
tomatoes. But it is equally as good with a hot dog and
peanuts at the ballpark. YEAR INTRODUCED 2000
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Prima Pils
German Pilsner
Prima! It’s a German
exclamation of joy. It’s a
recognition of
accomplishment. It’s what escaped from our lips the first time we sampled this mighty pilsner
recipe. With heaps of whole flower European hops and fine German malts, we achieved the
bracing herbal bite and smooth malt flavor that we sought. Prima... an exclamation of Victory!
Prost!
Composition
Malt: Imported 2 row German malts Hops: Whole flower German and Czech hops ABV: 5.3%
Flavor
Heaps of hops are hiding under the full, frothy head of this elegant Pils. All German malt
subtleties linger beneath a long dry finish of this classy quencher.
Food Pairings
Seafood, burgers and pizza
Serving Suggestion
Serve chilled in a tall pilsner glass.
Availability
Available year-round in 12 oz.
bottles and on draft.
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Yuengling Lager
An Iconic American Lager famous for its rich
amber color and medium-bodied flavor – with
roasted caramel malt for a subtle sweetness and
a combination of cluster and cascade hops, this
true original delivers a well-balanced taste with
very distinct character. Born from a historic
recipe that was resurrected in 1987, Yuengling®
Traditional Lager is a true classic.
EST. CALORIES: 140 ABV: 4.5%
Enjoy with grilled meats, fried and hot and spicy
food.
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60 Minute IPA
ABV: 6.0
IBU: 60
Availability: Year Round
Original Release Date: 02/2003
60 Minute IPA is continuouslyhopped -- more than 60 hop additions over a 60-minute boil.(Getting a vibe of where the name
came from?)
60 Minute is brewed with a slew of great Northwesthops.A powerful but balanced EastCoastIPA with a lot of citrusy h op
character, it's the session beer for hardcore enthusiasts!
Every Beer Has A Story...
In our Quick Sip Clip video below,Sam Calagione talks aboutthe 60 Minute IPA. For some perspective,he compares this beer to
its predecessor, 90 Minute IPA, and its big brother, 120 Minute IPA.
Sam stepped outof the brewery for the taping of this Quick Sip Clip and comes to us from the place where it all started:Dog fish
Head,Maine.
Cheers!
Tasting Notes:
Really hoppy, citrusy, grassy
Food Pairing Recommendations:
Spicy foods,pesto,grilled salmon,soy- based dishes,pizza, vintage cheddar
Glassware Recommendation:
IPA glass
Wine Comparable:
Busty Chardonnay
309 78 42
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20. 20
Allagash White
Our interpretation of a traditional Belgian wheat beer.
Brewed with a generous portion of wheat and spiced
with coriander and Curaçao orange peel, this beer is
fruity, refreshing and slightly cloudy in appearance.
Description: Belgium Style Wheat
ABV: 5.0%
Profile: Light, Crisp, Fruity, Spicy
Serving Temperature: 38°-50°F
Availability: Year Round
Package: 12oz bottle, 5.17 gallon keg and 15.5 gallon keg
Ideal Within: Six months
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Bell's Two Hearted
Ale
Bell's Two Hearted Ale is defined by its
intense hop aroma and malt balance. Hopped
exclusively with the Centennial hop varietal
from the Pacific Northwest, massiveadditions
in the kettle and again in the fermenter lend
their characteristic grapefruitand pine resin
aromas. A significant malt body balances this
hop presence;together with the signature fruity
aromas ofBell's house yeast, this leads to a
remarkably drinkable American-style India
Pale Ale.
Alcohol by Volume: 7.0%
Original Gravity: 1.064
Shelf Life: 6 months
Dates Available: Y ear Round
Available Packages: Bottle (6-packs), 16oz.
cans (4-pcks) and draft
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Lagunitas IPA was our first seasonal way back in 1995. The recipe was formulated with malt and hops
working together to balance it all out on your ‘buds so you can knock back more than one without
wearing yourself out. Big on the aroma with a hoppy-sweet finish that’ll leave you wantin’ another
sip.
UNLIMITED RELEASE ABV: 6.2% Sold as: 6pks, 12pks, 22oz Bombers & Kegs Net contents: Ounces and
ounces of Malt, Hops, Yeast and water.
Ruthlessly Delicious... ...Homicidally Hopped for Drinking Enjoyment
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Bud Light “Here We Go”
Introduced: 1982
Beer Category/Style: Premium light/American-style light lager
Taste Profile: Bud Light is a light-bodied lager with a fresh, clean and subtle hop
aroma, delicate malt sweetness and crisp finish for ultimate refreshment.
Ingredients/Brewing: Bud Light is brewed using a blend of premium aroma hop
varieties, both American-grown and imported, and a combination of barley malts and
rice. Its superior drinkability and refreshing flavor makes it the world’s favorite light beer.
Bud Light contains 4.2 percent alcohol by volume (ABV).
Interesting Fact: Bud Light is the best-selling beer in the U.S.
Signature Partnerships and Programs: Official beer sponsor of the NFL and UFC,
Bud Light Hotel World-Renowned Super Bowl Advertiser, Bud Light Music First and Only
in March
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At Miller Brewing Company, we put quality above all else. We’re proud of the care that goes into the
production of all of our beers and have been brewing great-tasting beers with the highest-quality
ingredients since 1855. From the purity of the water we use to the highest-quality hops and malted barley,
our brewmasters go to great lengths to ensure the quality and consistency of our beers. They use a very
special brewing process to give Miller Lite more taste at only 96 calories per 12 oz.
(Average analysis (12 fl oz): 96 cals, 3.2g carbs, <1g protein, 0.0g fat)
Miller Lite is a fine Pilsner brewed with the finest ingredients. As a matter of
fact, Miller Lite is so fine, it’s been recognized by The 2014 Great American Beer Festival®, the largest
beer competition in the world. Our flavor beat 31 other entrants, large and craft, to bring home the Gold
Medal for American-Style Lager. For more on the festival.
FOLLOW THE ORIGINAL
26. 26
Belgian White Belgian-Style Wheat Ale
Ingredients and Profile
Malts: Pale, White Wheat, Oats Hops: Blend of Imported and Domestic Our Twist: Valencia Orange Peel,
Coriander
IBUs: 9
Original Gravity: 13° Plato
ABV: 5.4%
Glassware: Pour our Belgian White* into our signature Blue Moon® glass to highlight the depth of
the beer. This glass opens wide at the top to make room for the aromatic citrus notes. Cap with a
creamy, white head and garnish with an orange slice.
Appearance: Will appear cloudy because it’s unfiltered for more depth of flavor.
Aroma: You’ll notice a zesty orange fruitiness with a light spicy wheat aroma.
Taste: The flavor starts crisp and tangy and ends with a coriander and orange spiciness. The
Valencia orange peel gives a subtle sweetness to the beer.
Mouth-feel: The oats give the beer a nice creamy body, so it’s not too thin.
Finish: Our Belgian White* has a slow finish of coriander and orange spiciness.
27. 27
GUINNESS FACTS
How Old?
Arthur Guinness signed the lease for the St. James's Gate Brewery on 31
st
December 1759.
Ingredients
GUINNESS stout is made from four natural ingredients: Water, Barley – malted and roasted
Hops Yeast
No artificial colorings or flavorings are added.
Color
GUINNESS stout is ruby red in color. It's the roasted barley that gives GUINNESS its color.
Global
GUINNESS is brewed in 49 countries worldwide and sold in over 150. Guinness owns 5 breweries in 5
countries around the world. These are in: Ireland (Dublin), Malaysia, and three in Africa - Nigeria,
Ghana, and Cameroon.
Where is GUINNESS sold?
The most GUINNESS is sold in Great Britain, followed by Ireland, Nigeria, United States of America
and Cameroon.
How much is sold?
10 million glasses of GUINNESS are enjoyed every day around the world.
28. 28
Stella Artois
Introduced: 1366
Beer Category/Style: Classic Belgian lager
Taste Profile:
Stella Artois is a classic Belgian lager, golden in color with exceptional clarity and a spicy hop
character.
Ingredients/Brewing:
Stella Artois is brewed using only the finest natural ingredients – water, barley malt, hops, non-malted
grains and Stella Artois’ unique yeast strain – a much-cherished secret that has been kept throughout
the years. Stella Artois contains 5 percent alcohol by volume (ABV).
How to Serve:
Stella Artois should be served between 36 and 38 degrees Fahrenheit using a nine-step process called
the Belgian Pouring Ritual. In Belgium, every beer has its own unique glass designed to highlight the
brand’s special flavor, and Stella Artois is no exception. The Stella Artois chalice is designed to
ensure that the head foams perfectly and the aroma is preserved.
Stella Artois’ crisp, refreshing flavor pairs well with intensely flavored Thai, Asian fusion and Indian
dishes such as curries. The bitterness also helps cut through cream sauces in pastas and contrasts the
creaminess of flavorful semi-soft cheeses such as Havarti, Morbier and artisanal cheddars.
Interesting Facts:
Stella Artois was originally brewed as a special holiday beer. It was christened Stella, which is Latin
for “star.” The beer was so well received that it became available throughout the year. A protected
historical site, the modern Stella Artois brewery, still located in Leuven, was constructed in 2004.
29. 29
About Corona Extra
Corona Extra was introduced in the United States in 1981, and became the fastest growing imported beer in U.S.
history. Corona Extra has been brewed and bottled in Mexico since 1925. Corona Extra is the #1 selling imported
beer in the U.S. and the #5 selling beer overall.
Corona delivers a unique fun, sun and positive, carefree state of mind. It is a brand that doesn't take itself too
seriously or try too hard to impress. It is defined by a laid back image originally created by Corona consumers when
it first became available in the U.S. and which remains the Brand's foundation today.
Product Profile
Corona's refreshing, smooth taste offers the perfect balance between heavier European imports and lighter
domestic beer. The aroma is fruity-honey with a touch of malt and the flavor is crisp and well-balanced between
hops and malt, toward the malt side. Corona’s superior taste profile is due to the fact that our brewers take great
care to use only the best ingredients available. Corona is made with the finest quality blend of filtered water, malted
barley, hops, corn and yeast.
3.6% alcohol by weight, 4.6% alcohol by volume, 0 grams of fat, 148 calories per 12-oz. bottle.
30. 30
HEINEKEN LAGER
Heineken Lager is brewed according to the original four-ingredient recipe that first earned its international reputation as a
premium beer in 1886.
Consisting of just water,barley, hops, and yeast, Heineken Lager is a pure European pilsner. Bright golden in color and
malty, yet mildly bitter in taste,it was designed by its namesake,Gerard Adriaan Heineken, to be the consummate
“Gentleman’s Beer” in his Dutch homeland. In pursuit of his commitment to quality, Gerard established the very first in-
brewery laboratory, where he and Dr. H. Elion perfected the beer’s unique flavor by isolating the “A-yeast” strain that
would become its signature ingredient.
Country of origin:
Netherlands
Introduced: 1873
ABV: 5%
Color: 7 EBC
Style: Pale lager
IBU Scale: 23
31. 31
The Chimay Red Cap
The Chimay Red Cap, or "Première", in 750 ml bottles, is the oldest of the Chimays. This
Trappist beer possesses a beautiful coppery colour that makes it particularly attractive. Topped
with a creamy head, it gives off a slight fruity apricot smell from the fermentation. The aroma
felt in the mouth is a balance confirming the fruit nuances revealed to the sense of smell. This
traditional Belgian beer is best savoured at cellar temperature (10 - 12°C).
A little history
The Chimay "Première"was the first beer brewed at the Notre-Dame de Scourmont Abbey by the Trappist fathers in 1862.
Its current recipewas craftedby Father Théodore when he recreated thebrewery after World War II. He was directly inspired by the
originalrecipes from the beginnings of the brewery.
Features
Taste : Silky with a light bitter touch Type of foam : Firm and unctuous Alcohol content : 7 % alcohol by volumeShelf life : tobe
enjoy edwithin theyear
32. 32
90 Minute IPA
ABV: 9.0
IBU: 90
Availability: Year Round
Original Release Date: 04/2001
Esquire Magazine calls our 90 Minute IPA "perhaps the best IPA in America." An imperial IPA
best savored from a snifter, 90 Minute has a great malt backbone that stands up to the extreme
hopping rate.
90 Minute IPA was the first beer we continuously hopped, allowing for a pungent -- but not
crushing -- hop flavor.
Since introducing the world to the continuous-hopping method with our 90 Minute IPA, we've
since released the continuously hopped 60 Minute IPA, 120 Minute IPA and even a 75 Minute IPA
(a cask-conditioned blend of 60 and 90 Minute IPAs).
In addition to the continuous hopping, 90 Minute IPA is also dry hopped with our 'Me So Hoppy'
device during conditioning (check it out in the video below).
Tasting Notes: Brandied fruitcake, raisiny, citrusy
Food Pairing Recommendations: Pork chops, beef, grilled fish, frites, focaccia, split pea soup,
Stilton cheese & escargot
Glassware Recommendation: IPA glass
Wine Comparable: Sauvignon Blanc
33. 33
Introduction to Wine
In Europe, the finest wines are known primarily by geographic appellation (although this is
changing; witness the occasional French and Italian varietals). Elsewhere, however—asin
America, Australia, South Africa and New Zealand —most wines are labeled by their varietal
names; even, sometimes, by grape combinations (Cabernet-Shiraz, for example). To a large
extent, this is because in the United States, the process of sorting out which grapes grow best
in which appellations is ongoing, and Americans were first introduced to fine wine by varietal
name. In Europe, with a longer history for matching grape types to soil and climate, the
research is more conclusive: Chardonnay and Pinot Noir, for instance, are the major grapes of
Burgundy. Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot are the red
grapes of Bordeaux. Syrah dominates northern Rhône reds. Barolo and Barbaresco are both
made of Nebbiolo, but the different appellations produce different styles of wine. In Tuscany,
Sangiovese provides the backbone of Chianti. A different clone of Sangiovese is used for Brunello
di Montalcino. As a result, Europeans are used to
wines with regional names.
In time, the New World's appellation system may
well evolve into one more like Europe's. Already
California appellations such as Carneros and
Santa Maria Valley are becoming synonymous
with Chardonnay and Pinot Noir, Oregon's
Willamette Valley is known for Pinot Noir and
Australia's Hunter Valley for Shiraz; back in
California, Rutherford, Oakville and the Stags
Leap District are all associated with
Cabernet-based red table wines. Wineries with
vested financial interests in these appellations
and the marketing clout to emphasize the
distinctive features of the wines grown in these
areas will determine how the appellation system
evolves and whether specific wine styles emerge.
The appellations themselves will also determine
which grapes excel and deserve special recognition.
In order to appreciate wine, it's essential to understand the characteristics different grapes offer
and how those characteristics should be expressed in wines. Cabernet Sauvignon, Merlot and
Zinfandel are all red grapes, but as wines their personalities are quite different. Even when
grown in different appellations and vinified using different techniques, a varietal wine always
displays certain qualities, which are inherent in the grape's personality. Muscat should always be
spicy, Sauvignon Blanc a touch herbal. Zinfandel is zesty, with pepper and wild berry flavors.
Cabernet Sauvignon is marked by plum, currant and black cherry flavors and firm tannins.
Understanding what a grape should be as a wine is fundamental, and knowing what a grape can
achieve at its greatest is the essence of fine wine appreciation.
ALBARIÑO (White) (al-baa-ree-nyo)
Albariño accounts for 90% of all plantings in the Rίas Baixas (ree-ahs-buy-shuss) region of
Spain. This wine tends to be of high quality and unique flavor. Albariño has been compared to
Riesling for its minerality and bracing acidity; to Viognier, because of its fleshiness and
peach/apricot character; and to Pinot Gris for its floral bouquet. When grown in highly acidic,
34. 34
granitic earth, Albariño yields a more mineral-driven and structured wine. In sandy soil,
however, the Albariño grape gives a softer, rounder wine.
A small, green, thick-skinned variety, the grape resists fungal disease in the particularly damp
climate of Rίas Baixas. Albariño is a low yielding variety and expensive to cultivate. It is also one
of the few Spanish white grape varieties produced as a varietal wine on its own and designated
on labels. Most often fermented in stainless steel for early drinking, Albariño is a versatile grape.
It responds well to malolactic or barrel fermentation and maturation to create wines of wonderful
complexity and aging ability.
While Rίas Baixas is the birthplace of Albariño, it is also extensively grown in the Vinho Verde
region of Portugal and can be found to a lesser extent in both Australia and the United States of
America.
BARBERA (Red) [bar-BEHR-uh]
Most successful in Italy's Piedmont region, the Barbera grape makes such wines as Barbera
d'Asti, Barbera di Monferato and Barbera di Alba. Its wines are characterized by a high level of
acidity (meaning brightness and crispness), deep ruby color, and fullness of body. Exhibiting
low tannin levels, its flavors are berrylike. Plantings have declined sharply in the United States.
A few wineries still produce it as a varietal wine, but those numbers too are dwindling. Its main
attribute as a blending wine is its ability to maintain a naturally high acidity even in hot climates.
The wine has more potential than is currently realized and may stage a modest comeback as
Italian-style wines gain popularity.
BRUNELLO (Red) [broo-NEHL-oh]
This strain of Sangiovese is the only grape permitted for Brunello di Montalcino – the rare, costly
Tuscan red that, at its best, is loaded with luscious black and red fruits and chewy tannins.
CABERNET FRANC (Red) [cab-er-NAY FRANK]
Increasingly popular as both a stand-alone varietal and blending grape, Cabernet Franc is used
primarily for blending in Bordeaux. It can, however, rise to great heights in quality, as seen in
the grand wine Cheval-Blanc. In France's Loire Valley it's also made into a lighter wine called
Chinon. It is well established in Italy, particularly the northeast, where it is sometimes called
Cabernet Frank or Bordo. California has grown it for more than 30 years, and Argentina, Long
Island, Washington state and New Zealand are picking it up.
As a varietal wine, it usually benefits from small amounts of Cabernet Sauvignon and Merlot, and
can be as intense and full-bodied as either of those wines. It often strays away from currant and
berry notes into stalky green flavors that become more pronounced with age. Given its newness
in the United States, Cabernet Franc may just need time to get more attention and rise in quality.
Much blended with Cabernet Sauvignon, it may be a Cabernet Sauvignon mutation adapted to
cooler, damper conditions. Typically it’s a light- to medium-bodied wine with more immediate
fruit than Cabernet Sauvignon and some of the herbaceous odors evident in unripe Cabernet
Sauvignon.
35. 35
CABERNET SAUVIGNON (Red) [cab-er-NAY
SO-vin-yon]
The undisputed king of red wines, Cabernet is a
remarkably steady and consistent performer
throughout much of France. While it grows well in
many appellations, in specific appellations it is
capable of rendering wines of uncommon depth,
richness, concentration and longevity. Bordeaux has
used the grape since the 18th century, always
blending it with Cabernet Franc, Merlot and
sometimes a bit of Petite Verdot. The Bordeaux
model is built around not only the desire to craft
complex wines, but also the need to ensure that
different grape varieties ripen at different intervals
or to give a wine color, tannin or backbone.
Elsewhere in the world—and it is found almost
everywhere in the world—Cabernet Sauvignon is as
likely to be bottled on its own as in a blend. It mixes with Sangiovese in Tuscany, Syrah in
Australia and Provence, and Merlot and Cabernet Franc in South Africa, but flies solo in some of
Italy's super-Tuscans. In the United States, it's unlikely any region will surpass Napa Valley's
high-quality Cabernets and Cabernet blends. Through most of the grape's history in California
(which dates to the 1800s), the best Cabernets have been 100 percent Cabernet. Since the late
1970s, many vintners have turned to the Bordeaux model and blended smaller portions of Merlot,
Cabernet Franc, Malbec and Petite Verdot into their Cabernets. The case for blending is still
under review, but clearly there are successes. On the other hand, many U.S. producers are
shifting back to higher percentages of Cabernet, having found that blending doesn't add
complexity and that Cabernet on its own has a stronger character.
At its best, unblended Cabernet produces wines of great intensity and depth of flavor. Its classic
flavors are currant, plum, black cherry and spice. It can also be marked by herb, olive, mint,
tobacco, cedar and anise, and ripe, jammy notes. In warmer areas, it can be supple and
elegant; in cooler areas, it can be marked by pronounced vegetal, bell pepper, oregano and tar
flavors (a late ripener, it can't always be relied on in cool areas, which is why Germany, for
example, has never succumbed to the lure). It can also be very tannic if that is a feature of the
desired style. The best Cabernets start out dark purple-ruby in color, with firm acidity, a full
body, great intensity, concentrated flavors, and firm tannins.
Cabernet has an affinity for oak and usually spends 15 to 30 months in new or used French or
American barrels, a process that, when properly executed imparts a woody, toasty cedar or
vanilla flavor to the wine, while slowly oxidizing it and softening the tannins. Microclimates are a
major factor in the weight and intensity of the Cabernets. Winemakers also influence the style,
as they can extract high levels of tannin and heavily oak their wines.
CARIGNAN (Red) [karin-YAN]
Carignan can also be known as Carignane (California) and Cirnano (Italy). Once a major
blending grape for jug wines, Carignan's popularity has diminished. It still appears in some
blends, and old vineyards are sought after for the intensity of their grapes. But the likelihood is
that other grapes with even more intensity and flavor will replace it in the future.
36. 36
CARMENERE (Red) [car-men-YEHR]
Also known as Grande Vidure, this grape was once widely planted in Bordeaux, but is now
associated primarily with Chile. Carmenere, along with Merlot and Cabernet Sauvignon, was
imported to Chile around 1850. According to Chilean vintners, Carmenere has been mislabeled
for so long that many growers and the Chilean government now consider it Merlot.
CHARBONO (Red) [SHAR-bono]
Found mainly in California (and possibly actually Dolcetto), this grape has dwindled in acreage.
Its stature as a wine was supported mainly by Inglenook-Napa Valley, which bottled a Charbono
on a regular basis. Occasionally it made for interesting drinking, and it aged well. More often it
was lean and tannic, a better story than bottle of wine. A few wineries still produce it, but none
with any success.
CHARDONNAY (White) [shar-dun-NAY]
As Cabernet Sauvignon is the king of reds, so is Chardonnay the king of white wines, for it
makes consistently excellent, rich and complex whites. This is an amazingly versatile grape that
grows well in a variety of locations throughout the world. In Burgundy, it is used for the
exquisite whites, such as Montrachet, Meursault and Pouilly-Fuissè, and true Chablis; in
Champagne it turns into Blanc de Blancs. Among the many other countries that have caught
Chardonnay fever, Australia is especially strong.
Chardonnay was introduced to California in the 1930s but didn't become popular until the 1970s.
Areas such as Anderson Valley, Carneros, Monterey, Russian River, Santa Barbara and Santa
Maria Valley, all closer to cooler maritime influences, are now producing wines far superior to
those made a decade ago.
Though there is a Mâconnais village called Chardonnay, no one agrees on the grape's origin—it
may even be Middle Eastern.
When well made, Chardonnay offers bold,
ripe, rich and intense fruit flavors of apple, fig,
melon, pear, peach, pineapple, lemon and
grapefruit, along with spice, honey, butter,
butterscotch, and hazelnut flavors.
Winemakers build more complexity into this
easy-to-manipulate wine using common
vinification techniques: barrel fermentation,
sur lie aging during which the wine is left on
its natural sediment, and malolactic
fermentation (a process which converts tart
malic acid to softer lactic acid). No other
white table wine benefits as much from oak
aging or barrel fermentation. Chardonnay
grapes have a fairly neutral flavor, and
because they are usually crushed or pressed
and not fermented with their skins the way
red wines are, whatever flavors emerge from
37. 37
the grape are extracted almost instantly after crushing. Red wines that soak with their skins for
days or weeks through fermentation extract their flavors quite differently.
Many American and Australian Chardonnays are very showy, well oaked and appealing on
release. However, they also lack the richness, depth and concentration to age and have in fact
evolved rather quickly, often losing their intensity and concentration within a year or two. Many
vintners, having studied and recognized this, are now sharply reducing crop yields, holding
tonnage down to 2 to 3 tons per acre in the belief that this will lead to greater concentration.
The only downside to this strategy is that lower crop loads lead to significantly less wine to sell,
and therefore higher prices as well.
Chardonnay's popularity has also led to a huge market of ordinary wines, so there's a broad
range of quality to choose from in this varietal. There are a substantial number of domestic
Chardonnays, which can range from simple and off-dry to more complex and sophisticated. The
producer's name on the wine, and often its price, are indicators of the level of quality.
CHENIN BLANC (White) [SHEN'N BLAHNK]
This native of the Loire Valley has two personalities: at home it's the basis of such famous,
long-lived whites as Vouvray and Anjou, Quarts de Chaume and Saumur, but on other soils it
becomes just a very good blending grape. It is South Africa's most-planted grape, though there
it’s called Steen, and both there and in California it is currently used primarily as a blending
grape for generic table wines. Chenin Blanc should perform better in California, and someday it
may. It can yield a pleasant enough wine, with subtle melon, peach, spice and citrus notes. The
great Loire whites vary from dry and fresh to sweet, depending on the vintage and the producer.
In South Africa, Chenin Blanc is even used for fortified wines and spirits.
DOLCETTO (Red) [dole-CHET-to]
Almost exclusive to northwest Piedmont, Dolcetto produces soft, round, fruity wines fragrant
with licorice and almonds that should be drunk within about three years. It's used as a safety
net for producers of Nebbiolo and Barbera wines, which take much longer to age. There are
seven DOCs: Acqui, Alba, Asti, Dinao d'Alba, Dogliani, Langhe Monregalesi and Ovada.
FUMÉ BLANC (White) [FOO-may BLAHNK] see Sauvignon Blanc
GAMAY (Red) [ga-MAY]
Beaujolais makes its famous, fruity reds exclusively from one of the many Gamays available, the
Gamay Noir à Jus Blanc. Low in alcohol and relatively high in acidity, the wines are meant to be
drunk soon after bottling; the ultimate example of this is Beaujolais Nouveau, whipped onto
shelves everywhere almost overnight. It is also grown in the Loire, but makes no remarkable
wines. The Swiss grow it widely, for blending with Pinot Noir; they often chaptalize the wines.
California, meanwhile, grows a variety called Gamay Beaujolais, a high-yield clone of Pinot
Noir that makes undistinguished wines in most places where it's grown. In the United States the
grape is used primarily for blending, and acreage is declining, as those serious about Pinot Noir
are using superior clones and planting in cooler areas.
GEWÜRZTRAMINER (White) [geh-VERTS-trah-mee-ner]
Gewürztraminer can yield magnificent wines, as is best demonstrated in Alsace, France, where it
is made in a variety of styles from dry to off-dry to sweet. The grape needs a cool climate that
38. 38
allows it to get ripe. It's a temperamentalgrape to grow and vinify, as its potent spiciness can
be overbearing when unchecked. At its best, it produces a floral and refreshing wine with crisp
acidity that pairs well with spicy dishes. When left for late harvest, it's uncommonly rich and
complex, a tremendous dessert wine.
It is also popular in eastern Europe, New Zealand and the Pacific Northwest.
GRENACHE (Red) [greh-NAHSH]
Drought- and heat-resistant, Grenache yields a
fruity, spicy, medium-bodied wine with supple
tannins. The second most widely planted grape
in the world, Grenache is widespread in the
southern Rhône. It is blended to produce
Châteauneuf-du-Pape (although there are some
pure varietals) and used on its own for the rosés
of Tavel and Lirac. It is also used in France's
sweet Banyuls wine. Important in Spain, where
it's known as Garnacha Tinta, it is especially
noteworthy in Rioja and Priorato. Grenache used
to be popular in Australia, but has now been
surpassed by Syrah; a few Barossa Valley
producers are making wines similar to
Châteauneuf-du-Pape. In California it's a
workhorse blending grape, though occasionally
an old vineyard is found and its grapes made
into a varietal wine, which at its best can be
good.
Also, Grenache Blanc, known in Spain as Garnacha Blanca, is bottled in the Southern Rhône.
It's used for blending in France's Rousillon and the Languedoc, and in various Spanish whites,
including Rioja.
GRÜNER VELTLINER (White) [GROO-ner VELT-linner]
The most widely planted grape in Austria, it can be found to a lesser extent in some other parts
of eastern Europe. It achieves its qualitative pinnacle in the Wachau, Kremstal and Kamptal
regions along the Danube River west of Vienna. Grüner, as it's called for short, shows distinct
white pepper, tobacco, lentil and citrus flavors and aromas, along with high acidity, making it an
excellent partner for food. Grüner is singularly unique in its flavor profile, and though it rarely
has the finesse and breeding of the best Austrian Rieslings (though it can come close when
grown on granite soils), it is similar in body and texture.
MALBEC (Red) [MAHL-beck]
Once important in Bordeaux and the Loire in various blends, this not-very-hardy grape has been
steadily replaced by Merlot and the two Cabernets. However, Argentina is markedly successful
with this varietal. In the United States Malbec is a blending grape only, and an insignificant one
at that, but a few wineries use it, the most obvious reason being that it's considered part of the
Bordeaux-blend recipe.
MARSANNE (White) [mahr-SANN]
39. 39
Marsanne is popular in the Rhône (along with Grenache Blanc, Roussanne and Viognier).
Australia, especially in Victoria, has some of the world's oldest vineyards. At its best, Marsanne
can be a full-bodied, moderately intense wine with spice, pear and citrus notes.
MERLOT (Red) [mur-LO]
Merlot is the red wine success of the 1990s: its
popularity has soared along with its acreage,
and it seems wine lovers can't drink enough of
it. It dominates Bordeaux, except for the
Médoc and Graves. Though it is mainly used for
the Bordeaux blend, it can stand alone. In
St.-Emilion and Pomerol, especially, it produces
noteworthy wines, culminating in Château
Pétrus. In Italy it's everywhere, though most of
the Merlot is light, unremarkable stuff. But
Ornellaia and Fattoria de Ama are strong
exceptions to that rule. Despite its popularity,
its quality ranges only from good to very good
most of the time, though there are a few stellar
producers found around the world.
Several styles have emerged. One is a
Cabernet-style Merlot, which includes a high
percentage (up to 25 percent) of Cabernet, similar currant and cherry flavors and firm tannins. A
second style is less reliant on Cabernet, softer, suppler, medium-weight, less tannic and features
more herb, cherry and chocolate flavors. A third style is a very light and simple wine; this type's
sales are fueling Merlot's overall growth.
Like Cabernet, Merlot can benefit from some blending, as Cabernet can give it backbone, color
and tannic strength. It also marries well with oak. Merlot is relatively new in California, dating to
the early 1970s, and is a difficult grape to grow, as it sets and ripens unevenly. Many critics
believe Washington state has a slight quality edge with this wine. As a wine, Merlot's aging
potential is fair too good. It may be softer with age, but often the fruit flavors fade and the
herbal flavors dominate.
There is also an unrelated Merlot Blanc.
MOURVÈDRE (Red) [more-VAY-druh]
As long as the weather is warm, Mourvèdre likes a wide variety of soils. It's popular across the
south of France, especially in Provence and the Côtes-du-Rhône, and is often used in
Châteauneuf-du-Pape; Languedoc makes it as a varietal. Spain uses it in many areas, including
Valencia. In the United States it's a minor factor now, pursued by a few wineries that specialize
in Rhône-style wines. The wine can be pleasing, with medium-weight, spicy cherry and berry
flavors and moderate tannins. It ages well. Around the world, Mourvedre can also be called
Monastrell and Mataró.
MUSCAT (White) [MUSS-kat]
Known as Muscat, Muscat Blanc and Muscat Canelli, it is marked by strong spice and floral notes
and can be used in blending, its primary function in California. Moscato in Italy, Moscatelin
40. 40
Iberia: This grape can turn into anything from the low-alcohol, sweet and frothy Asti Spumante
and Muscat de Canelli to bone-dry wines like Muscat d'Alsace. It also produces fortified wine
such as Beaumes de Venise.
NEBBIOLO (Red) [NEH-bee-oh-low]
The great grape of Northern Italy, which excels there in Barolo and Barbaresco – both strong,
ageable wines. Mainly unsuccessful elsewhere, Nebbiolo also now has a small foothold in
California. So far the wines are light and uncomplicated, bearing no resemblance to the Italian
types.
PETITE SIRAH (Red) [peh-TEET sih-RAH]
Known for its dark hue and firm tannins, Petite Sirah has often been used as a blending wine to
provide color and structure, particularly to Zinfandel. On its own, Petite Sirah can also make
intense, peppery, age-worthy wines, but few experts consider it as complex as Syrah itself.
There has been much confusion over the years about Petite Sirah's origins. For a long time, the
grape was thought to be completely unrelated to Syrah, despite its name. Petite Sirah was
believed to actually be Durif, a minor red grape variety first grown in southern France in the late
1800s. However, recent DNA research shows Petite Sirah and Syrah are related after all. A study
done at the University of California at Davis determined not only that 90 percent of the Petite
Sirah found in California is indeed Durif, but also that Durif is a cross between Peloursin and
Syrah.
Just to make things more confusing, in France, growers refer to different variants of Syrah as
Petite and Grosse, which has to do with the yield of the vines.
PINOT BLANC (White) [PEE-no BLAHNK]
Often referred to as a poor man's Chardonnay because of its similar flavor and texture profile,
Pinot Blanc is used in Champagne, Burgundy, Alsace, Germany, Italy and California and can
make a terrific wine. When well made, it is intense, concentrated and complex, with ripe pear,
spice, citrus and honey notes. It can age, but it’s
best early on while its fruit shines through.
PINOT GRIS or PINOT GRIGIO (White) [PEE-no
GREE or GREE-zho]
Known as Pinot Grigio in Italy, where it is mainly
found in the northeast, producing quite a lot of
undistinguished dry white wine and Collio's excellent
whites. As Pinot Gris, it used to be grown in Burgundy
and the Loire, though it has been supplanted, but it
comes into its own in Alsace—where it's known as
Tokay. Southern Germany plants it as Ruländer.
When good, this varietal is soft, gently perfumed and
has more color than most whites.
PINOT NOIR (Red) [PEE-no NWAH]
Pinot Noir, the great grape of Burgundy, is a touchy
variety. The best examples offer the classic black
41. 41
cherry, spice, raspberry and currant flavors, and an aroma that can resemble wilted roses, along
with earth, tar, herb and cola notes. It can also be rather ordinary, light, simple, herbal, vegetal
and occasionally weedy. It can even be downright funky, with pungent barnyard aromas. In fact,
Pinot Noir is the most fickle of all grapes to grow: It reacts strongly to environmental changes
such as heat and cold spells, and is notoriously fussy to work with once picked, since its thin
skins are easily bruised and broken, setting the juice free. Even after fermentation, Pinot Noir
can hide its weaknesses and strengths, making it a most difficult wine to evaluate out of barrel.
In the bottle, too, it is often a chameleon, showing poorly one day, brilliantly the next.
Pinot Noir can certainly be tannic, especially when it is fermented with some of its stems, a
practice that many vintners around the world believe contributes to the wine's backbone and
longevity. Pinot Noir can also be long-lived, but predicting with any precision which wines or
vintages will age is often the ultimate challenge in forecasting.
Pinot Noir is the classic grape of Burgundy and also of Champagne, where it is pressed
immediately after picking in order to yield white juice. It is just about the only red grown in
Alsace. In California and Oregon, it took off in the late 1980s and is has become a huge success.
Once producers stopped vinifying it as if it were Cabernet, planted vineyards in cooler climates
and paid closer attention to tonnage, quality increased substantially. It's fair to say that
California and Oregon have a legitimate claim to producing world-class Pinot Noir.
RIESLING (White) [REES-ling]
One of the world's greatest white wine grapes, the
Riesling vine's hardy wood makes it extremely resistant
to frost. The variety excels in cooler climates, where its
tendency to ripen slowly makes it an excellent source
for sweet wines made from grapes attacked by the
noble rot Botrytis cinerea, which withers the grapes'
skin and concentrates their natural sugar levels.
Riesling is best known for producing the wines of
Germany's Mosel-Saar-Ruwer, Pfalz, Rheinhessen and
Rheingau wines, but it also achieves brilliance in Alsace
and Austria. While the sweet German Beerenauslese
and Trockenbeerenauslese wines, along with Alsace's
famed Selection de Grains Nobles, are often celebrated
for their high sugar levels and ability to age almost
endlessly, they are rare and expensive.
More commonly, Riesling produces dry or just off-dry versions. Its high acidity and distinctive
floral, citrus, peach and mineral accents have won dry Riesling many fans. The variety pairs well
with food and has an uncanny knack for transmitting the elements of its vineyard source (what
the French call terroir).
The wines from Germany's Mosel region are perhaps the purest expression of the grape, offering
lime, piecrust, apple, slate and honeysuckle characteristics on a light-bodied and racy frame.
Germany's Rheinhessen, Rheingau and Pfalz regions produce wines of similar characteristics, but
with increasing body and spice.
In Alsace, Riesling is most often made in a dry style, full-bodied and with a distinct petrol aroma.
In Austria, Riesling plays second fiddle to Grüner Veltliner in terms of quantity, but, when grown
42. 42
on favored sites, it offers wines with great focus and clarity allied to the grape's typically racy
frame.
In other regions, Riesling struggles to maintain its share of vineyard plantings, but it can be
found (often under synonyms such as White Riesling, Rhine Riesling or Johannisberg Riesling) in
California, Oregon, Washington, New York's Finger Lakes region, Australia, New Zealand, South
Africa, South America and Canada.
SANGIOVESE (Red) [san-geeo-VEHS-eh]
Sangiovese is best known for providing the backbone for many superb Italian red wines from
Chianti and Brunello di Montalcino, as well as the so-called super-Tuscan blends. Sangiovese is
distinctive for its supple texture and medium- to full-bodied spice, raspberry, cherry and anise
flavors. When blended with a grape such as Cabernet Sauvignon, Sangiovese gives the resulting
wine a smoother texture and lightens up the tannins.
One of Sangiovese’s more modern incarnations is in the so-called "Super Tuscans". These wines
allow winemakers more freedom to blend indigenous Italian grapes (principally Sangiovese)
with Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah.
It is somewhat surprising that Sangiovese wasn't more popular in California given the strong
role Italian immigrants have played in the state's winemaking heritage, but now the grape
appears to have a bright future in the state, both as a stand-alone varietal wine and for use in
blends with Cabernet Sauvignon, Merlot and maybe even Zinfandel. Expect sweeping stylistic
changes as winemakers learn more about how the grape performs in different locales as well as
how it marries with different grapes.
SAUVIGNON BLANC (White) [SO-vin-yon
BLAHNK]
Another white with a notable aroma, Sauvignon
Blanc is often described as "grassy" or "musky."
The pure varietal is found mainly in the Loire, at
Sancerre and Pouilly-Fumé. As part of a blend, the
grape is all over Bordeaux, in Pessac-Léognan,
Graves and the Médoc whites; it also shows up in
Sauternes. New Zealand has had striking success
with Sauvignon Blanc, producing its own perfumed,
fruity style that spread across North America and
then back to France.
In the United States, Robert Mondavi rescued the
varietal in the 1970s by labeling it Fumé Blanc,
and he and others have enjoyed success with it.
The key to success seems to be in taming its overt
varietal intensity, which at its extreme leads to pungent grassy, vegetal and herbaceous flavors.
Many winemakers treat it like a sort of poor man's Chardonnay, employing barrel fermentation,
sur lie aging and malolactic fermentation. Its popularity comes as well from the fact that it is a
prodigious producer and a highly profitable wine to make. It can be crisp and refreshing,
matches well with foods, costs less to produce and grow than Chardonnay and sells for less. It
also gets less respect from vintners than perhaps it should. Its popularity ebbs and flows, at
times appearing to challenge Chardonnay and at other times appearing to be a cash-flow
43. 43
afterthought. But even at its best, it does not achieve the kind of richness, depth or complexity
Chardonnay does, and in the end that alone may be the defining difference.
Sauvignon Blanc grows well in a variety of appellations. It marries well with oak and Sémillon,
and many vintners are adding a touch of Chardonnay for extra body. The wine drinks best in its
youth, but sometimes will benefit from short-term cellaring. As a late-harvest wine, it's often
fantastic, capable of yielding amazingly complex and richly flavored wines.
SÉMILLON (White) [SEM-ih-yon]
On its own or in a blend, this white can age. With Sauvignon Blanc, its traditional partner, this is
the foundation of Sauternes and most of the great dry whites found in Graves and
Pessac-Léognan; these are rich, honeyed wines. Sémillon is one of the grapes susceptible to
Botrytis cinerea. Australia's Hunter Valley uses it by itself to make a full-bodied white that used
to be known as Hunger Riesling, Chablis or White Burgundy. In South Africa it used to be so
prevalent that it was just called "wine grape," but it has declined drastically in importance there.
In the United States, Sémillon enjoys modest success as a varietal wine in California and
Washington, but it continues to lose ground in acreage in California. It can make a wonderful
late-harvest wine, and those wineries that focus on it can make well-balanced wines with
complex fig, pear, tobacco and honey notes. When blended into Sauvignon Blanc, it adds body,
flavor and texture. When Sauvignon Blanc is added to Sémillon, the latter gains grassy herbal
notes.
SYRAH or SHIRAZ (Red) [sih-RAH or shih-RAHZ]
Coming from Hermitage and Côte-Rôtie in France and Penfolds Grange in Australia—the epitome
of Syrah is a majestic red that can age for half a century. The grape seems to grow well in a
number of areas and is capable of rendering rich, complex and distinctive wines, with
pronounced pepper, spice, black cherry, tar, leather
and roasted nut flavors, a smooth, supple texture and
smooth tannins. In southern France it finds its way into
various blends, as in Châteauneuf-du-Pape and
Languedoc-Roussillon. Known as Shiraz in Australia, it
was long used for bread-and-butter blends, but an
increasing number of high-quality bottlings are being
made, especially from old vines in the Barossa Valley.
In the United States, Syrah's rise in quality is most
impressive. It appears to have the early-drinking
appeal of Pinot Noir and Zinfandel and few of the
eccentricities of Merlot, and may well prove far easier
to grow and vinify than any other red wines aside from
Cabernet.
TEMPRANILLO (Red) [temp-rah-NEE-yo]
Spain's major contribution to red wine, Tempranillo is indigenous to the country and is rarely
grown elsewhere. It is the dominant grape in the red wines from Rioja and Ribera del Duero, two
of Spain's most important wine regions.
44. 44
In Rioja, Tempranillo is often blended with Garnacha, Mazuelo and a few other minor grapes.
When made in a traditional style, Tempranillo can be garnet-hued, with flavors of tea, brown
sugar and vanilla. When made in a more modern style, it can display aromas and flavors of
plums, tobacco and cassis, along with very dark color and substantial tannins. Whatever the
style, Riojas tend to be medium-bodied wines, offering more acidity than tannin.
In Ribera del Duero, wines are also divided along traditional and modern styles, and show
similarities to Rioja. The more modern styled Riberas, however, can be quite powerful, offering a
density and tannic structure similar to that of Cabernet Sauvignon.
Tempranillo is known variously throughout Spain as Cencibel, Tinto del Pais, Tinto Fino, Ull de
Llebre and Ojo. It's also grown along the Douro River in Portugal under the monikers Tinta Roriz
(used in the making of Port) and Tinta Aragonez.
TREBBIANO or UGNI BLANC (White) [treh-bee-AH-no or OO-nee BLAHNK]
This is Trebbiano in Italy and Ugni Blanc in France. It is tremendously prolific; low in alcohol
but high in acidity, it is found in almost any basic white Italian wine. It is so ingrained in Italian
winemaking that it is actually a sanctioned ingredient of the blend used for (red) Chianti and
Vino Nobile di Montepulciano. Most current Tuscan producers do not add it to their wines,
however.
The French, who also often call this grape St.-Émilion, used it for Cognac and Armagnac brandy;
Ugni Blanc grapevines outnumbered Chardonnay by five to one in France during the 1980s.
VIOGNIER (White) [vee-oh-NYAY]
Viognier, the rare white grape of France's Rhône
Valley, is one of the most difficult grapes to grow, but
fans of the floral, spicy white wine are thrilled by its
prospects in the south of France and the new world.
So far, most of the Viogners produced in the United
States are rather one-dimensional, with an
abundance of spiciness, but less complexity than they
should have. Still, there are a few bright spots.
It is used in Condrieu's rare whites and sometimes
blended with reds in the Northern Rhône. There are
also a variety of bottlings available from southern
France, most of them somewhat light.
ZINFANDEL (Red) [ZIHN-fan-dell]
The origins of this tremendously versatile and popular
grape are not known for certain, although it is
thought to have come from Southern Italy as a cousin of Primitivo. It is the most widely planted
red grape in California (though Australia has also played around with the grape). Much of it is
vinified into white Zinfandel, a blush-colored, slightly sweet wine. Real Zinfandel, the red wine,
is the quintessential California wine. It has been used for blending with other grapes, including
Cabernet Sauvignon and Petite Sirah. It has been made in a claret style, with berry and cherry
flavors, mild tannins and pretty oak shadings. It has been made into a full-bodied, ultra-ripe,
intensely flavored and firmly tannic wine designed to age. And it has been made into late-
45. 45
harvest and Port-style wines that feature very ripe, raisiny flavors, alcohol above 15 percent,
and chewy tannins.
Zinfandel's popularity among consumers fluctuates. Styles aimed more for the mainstream and
less for extremes emphasize the grape's zesty, spicy pepper, raspberry, cherry, wild berry and
plum flavors, and its complex range of tar, earth and leather notes. Zinfandel lends itself to
blending.
Zinfandel is a challenging grape to grow: its berry size varies significantly within a bunch, which
leads to uneven ripening. Because of that, Zinfandel often needs to hang on the vine longer to
ripen as many berries as possible. Closer attention to viticulture and an appreciation for older
vines, which tend to produce smaller crops of uniformly higher quality, account for better-
balanced wines.
—Excerpted from James Laube's book "California Wine," with some additions by James
Molesworth
Knowing What You Sell:
List all the wines that we carry whose primary grape varietal is listed below.
Albariño:____________________________________________________________________
Chardonnay:_________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
Pinot Grigio:__________________________________________________________________
Riesling:_____________________________________________________________________
Sauvignon Blanc:_____________________________________________________________
_____________________________________________________________________________
Cabernet Sauvignon:__________________________________________________________
_____________________________________________________________________________
Malbec:______________________________________________________________________
Merlot:______________________________________________________________________
Petite Sirah:__________________________________________________________________
Pinot Noir:___________________________________________________________________
_____________________________________________________________________________
47. 47
Wine Presentation
Wine service is a step-by-step ritual that bartenders and servers need to perfect.
1. Once you have guided the guest through their selection of a bottle of our wine, you should
return to the table set up for success: You have a folded linen napkin (serviette) draped
over the wrist of your non-lead arm, the label of the bottle is positioned in your hand so it
will be easily displayed to the guest, and your hinged wine key is accessible to your lead
hand. Of course, you have already placed the necessary polished glassware in front and
on the right of each guest that will be enjoying the wine.
2. Upon arriving back to your guests, you should present the bottle of wine to the left of the
guest who ordered it, if possible. Hold the wine by the neck with the label facing the
guest, resting the back of the bottle against the folded linen on your opposite wrist and in
an inclined position.
3. Announce the vintage, name of the wine and grape varietal to the guest to insure that you
have brought them the correct wine.
4. Once the guest confirms, open the bottle by cutting along the foil underneath the top cuff
of the neck with the blade on your wine key. You’ll want to keep the label facing the
guest throughout the entire process, so maneuver the blade around the neck without
spinning the bottle.
5. Next, remove the cork and place it in front of the guest. Place it on something clean (a
bread plate, a beverage napkin), not the table.
6. Holding the bottle so that the label faces the guest, pour approximately a one-ounce taste
for the guest who ordered the bottle.
7. After allowing the guest to taste the wine and give you approval on the bottle, pour the
wine for the rest of the guests at the table beginning with the ladies, followed by the
gentlemen and ending with the person that ordered the wine.
8. Finish by setting down the bottle of wine in front of the person who ordered it with the
label facing them.
48. 48
Introduction to Spirits
A distilled spirit, also called distilled liquor, is an alcoholic beverage (such as brandy, whisky,
rum, or arrack) that is obtained by distillation from wine or other fermented fruit or plant juice,
or from a starchy material (such as various grains) that has first been brewed. The alcoholic
content of distilled liquor is higher than that of beer or wine.
The production of distilled spirits is based upon fermentation, the natural process of
decomposition of organic materials containing carbohydrates. It occurs in nature whenever the
two necessary ingredients, carbohydrate and yeast, are available. Yeast is a vegetative
microorganism that lives and multiplies in media containing carbohydrates—particularly simple
sugars. It has been found throughout the world, including frozen areas and deserts.
Distilled spirits are all alcoholic beverages in which the concentration of ethyl alcohol has been
increased above that of the original fermented mixture by a method called distillation. The
principle of alcoholic distillation is based upon the different boiling points of alcohol (78.5 °C, or
173.3 °F) and water (100 °C, or 212 °F). If a liquid containing ethyl alcohol is heated to a
temperature above 78.5 °C but below 100 °C and the vapor coming off the liquid is condensed,
The condensate will have a higher alcohol concentration, or strength.
Bourbon & American Whiskey
Bourbon & American Whiskey's roots go back to the late 1700s, when westbound British, Irish
and Scottish settlers started making whiskey in Kentucky.
In 1964, the US Congress established federal regulations for producing the spirit. All American
whiskeys are distilled from a fermented mash (mixture) of cereal grain and water without any
coloring or flavoring additives. Unlike Scotch or cognac, American whiskey must by law be aged
in new, charred oak barrels and no more than 160-proof (80% alcohol by volume). In order to
be classified as "straight" whiskey, it must be aged for at least two years and unblended.
American whiskey's entail: rye, rye malt, malt, wheat, bourbon, corn, and Tennessee whiskey,
which is a special classification of Bourbon.
Bourbon must be made from a
mash that is at least 51%
corn. The rest of the mash is
made up of rye, wheat
and/or malted barley. While
most bourbon today is still
made in Kentucky, it can
legally be made anywhere in
the United States. The spirit’s
beautiful amber color comes
from the wood that it's aged
in for at least two years while
the alcohol by volume climbs
to a minimum of 40% (80-
proof) before bottling.
Over the last ten years, bourbon has seen a rapid rise in popularity around the world. Demand
has grown so much that distillers are having trouble keeping up. What’s driving sales are
premium, small-batch bourbons, including Maker’s Mark, Knob Creek, Russell’s Reserve and
49. 49
Michter’s. Whether you’re in Louisville, New York or even Melbourne, Australia, you won’t have
to look hard to find a bottle of good bourbon.
Here’s a shot of spelling with your glass of bourbon: Whisky from Scotland, Canada and Japan is
spelled without an “e.” Whiskey from Ireland and the United States is usually spelled with an “e.”
HOW TO DRINK BOURBON & AMERICAN WHISKEY:
Purists drink bourbon straight, but it’s often served in a rocks glass with a few ice cubes and a
splash of water, in what industry legend and Jim Beam’s grandson Booker Noe called “Kentucky
iced tea.” Like most whiskies, bourbon works well with club soda and ginger ale. The spirit is
also the base for many classic American cocktails, including the Mint Julep, Old Fashioned,
Presbyterian, Horse’s Neck, Ward Eight and Brown Derby.
Brandy
Brandy (from brandywine, derived from Dutch brandewijn, "gebrande wijn" "burned wine") is a
spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–
120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden
casks, some are colored with caramel coloring to imitate the effect of aging, and some brandies
are produced using a combination of both aging and coloring. In a broader sense, the term
"brandy" also denotes liquors obtained from distillation of pomace (pomace brandy) or mash or
wine of any other fruit (fruit brandy). These products are also named eaux-de-vie.
Varieties of wine brandy can be found across the winemaking world. Among the most renowned
are Cognac and Armagnac from Southwestern France.
Cachaça
Cachaça is just beginning to make its mark worldwide. However, this New World spirit is hardly
new. In 1532, the Portuguese moved sugar production to Brazil and distillation of the plant into
cachaça began shortly thereafter. Today, cachaça is the most popular spirit in Brazil with
thousands of brands in existence that range from the cheap and plentiful to the rare bottlings
that cost hundreds of dollars. Just like whiskey and beer, many cachaça brands are part of a
craft movement that is gaining momentum. Only few brands were exported historically, but even
small- production, artisanal cachaça can be found on the world’s shelves today.
Cachaça is made from cane juice pressed straight out of raw sugarcane stalks. The fresh juice is
fermented and then distilled into the beloved Brazilian beverage. Some rums, usually labeled as
Rhum Agricole, are made in the same way, earning cachaça the name “Brazilian rum” in certain
places. The major difference between cachaça and common rum is in the juice: most rum is
distilled from sugarcane juice that has been processed into molasses, which has a higher sugar
content. This makes cachaça have a more grassy, herbaceous flavor than its relative.
Cachaça will be colored white if un-aged and golden if aged. Whether aged for three or fifteen
years, the darker color usually implies premium quality, but flavor and color varies widely
depending on the type of wood used and the time spent barrel aging.
50. 50
HOW TO DRINK CACHAÇA:
White-colored cachaça is usually used as a mixer or in cachaça-based cocktails, the most famous
of which is the Caipirinha. Golden or dark cachaça is best enjoyed straight.
Canadian Whisky
Our neighbors to the north boast a long history of distilling, which was started by Scottish
immigrants. The big break for Canadian brands was America’s Civil War, which, of course,
hampered production of bourbon and rye in the US and created a huge demand for Canadian
whiskey in the States.
Contrary to popular belief, Prohibition wasn’t a huge boon for
Canadian distillers, according to Don Livermore, master
blender at Ontario’s Corby Distilleries. Even though the dry
period made many bootleggers rich, it was a tough period for
Canada’s legitimate distillers—so tough that liquor salesman
Harry Hatch was able to buy four of the country’s five biggest
distilleries for bargain-basement prices.
For years, if you asked for rye whiskey in a bar or a liquor
store, you most likely would be given a glass of Canadian
whisky. While Canadian distillers do use rye, they also use a
number of other grains. Canadian whisky is usually not
straight rye whiskey. (However, over the last few years,
Canadians have been increasingly bottling straight rye to
satisfy America’s thirst.) Unlike the complex rules for making bourbon or Scotch, there is just
one law for Canadian whisky distillers to follow: Their whisky must be fermented, distilled and
aged in Canada.
Canadians also ferment, distill and age each grain separately. Only at the very end are the
different whiskies combined. (For bourbon, the different grains are fermented, distilled and aged
together.)
Here’s a shot of spelling with your glass of Irish whiskey. Whisky from Scotland, Canada and
Japan is spelled without an “e.” Whiskey from Ireland and the United States is usually spelled
with an “e.”
HOW TO DRINK CANADIAN WHISKEY:
Canadian whisky can be enjoyed straight, neat or on the rocks. Club soda and ginger ale are
also common mixers, and it can stand in for other types of whiskey in cocktails.
Cognac
Sip a glass of cognac and you’ll understand why the French say it’s made from l’eau de vie (the
water of life). The velvety spirit is the most famous variety of brandy and is named for the area
in France where it must be produced.
The area around the town of Cognac, France, is divided into six grape-growing regions. The most
expensive fruit comes from Grande Champagne, Petite Champagne and Borderies. Once picked,
the grapes are fermented and then distilled twice in copper pot stills, which produce a colorless
51. 51
alcohol called eau-de-vie. The spirit is then aged in oak barrels. Most cognacs are a blend of
different eaux-de-vie of varying ages and qualities.
Cognacs are classified into a few general categories: VS, or very special, must be aged at least
two years; VSOP, or very superior old pale, must be aged at least four years; and XO, or extra-
old, must be aged at least six years.
HOW TO DRINK COGNAC:
Sip aged cognacs neat, with perhaps a drop or two of water. Younger cognacs are perfect for
mixing and are the base of many classic cocktails, including the Sidecar, the Between the Sheets
and even the original Mint Julep. The spirit may also be simply added to a flute of Champagne or
a glass of ginger ale, or
enjoyed with a splash of
soda water.
Gin
Gin has been the drink of
choice for statesmen,
soldiers, WASPs and even
the working class. It has a
colorful and dramatic
history, which rivals that of
any other alcohol. And that’s not to mention the fact that the spirit is once again in vogue and a
favorite of mixologists around the world.
While the origins of the clear liquor are somewhat debatable, several hundred years ago,
someone, most likely in Holland or Belgium, began to infuse alcohol with juniper berries and a
variety of other botanicals. (This spirit was arguably the first flavored vodka.) Gin is still made
this way today, and each brand has its own recipe and techniques for infusion. While all gin has
some juniper flavor, the other botanicals can include a wide array of herbs, vegetables, flowers,
fruits, spices and even tea.
While gin is now a good seller, it was wildly popular in England in the 18th century. By 1720, an
estimated 25 percent of all London households produced or sold gin. Fast-forward to the dark
days of Prohibition, and gin was once again highly sought-after. The spirit could be made easily
and quickly, even in a bathtub. The botanicals also helped to make rough alcohol somewhat
more palatable.
Much of the gin sold today, including Beefeater, is the so-called “London dry” style. But there
are actually several other varieties, including Plymouth and old Tom, as well as the malty Dutch
gin cousin genever, which has just recently been reintroduced to the American market.
HOW TO DRINK GIN:
It’s hard to imagine the world of mixology without gin. The spirit is essential for numerous
classics. While there are just too many gin drinks to list here, we did have to include at least one
reference to the Martini and the Gin & Tonic. Gin’s complex flavor also works very well with
citrus and, of course, with both dry and sweet vermouths.
52. 52
Irish Whiskey
Derived from a Gaelic term meaning “water
of life,” Irish whiskey is one of the oldest
distilled beverages in the world. (Irish monks
may have actually taught the Scots the art of
distillation.) It’s also one of the most popular
spirits on Earth. Over the last couple years,
Irish distillers have had trouble keeping up
with rapidly increasing demand.
A key reason for these robust sales is Irish
whiskey’s signature smoothness and
sweetness, which makes it incredibly easy to
drink. This unique flavor profile is due to two
major factors: The whiskey is usually distilled three times, and the barley is rarely dried over
burning peat. (Most Scotch is distilled twice and the malt is often peated, giving a smoky flavor.)
While Scotland is home to almost a hundred distilleries, Ireland has only a handful. But they
produce a number of different brands and types of whiskey.
Here’s a shot of spelling with your glass of Irish whiskey. Whisky from Scotland, Canada and
Japan is spelled without an “e.” Whiskey from Ireland and the United States is usually spelled
with an “e.”
HOW TO DRINK IRISH WHISKEY:
Irish whiskey can be drunk straight, neat or on the rocks. Club soda and ginger ale are also
common mixers. Irish whiskey can also be added to coffee, as in the classic sweet-and-creamy
Irish Coffee.
Liqueur
The most varied and versatile category of spirits is arguably liqueurs, which includes everything
from Baileys Irish Cream and Cointreau to Campari and Jägermeister.
In the U.S., the term “liqueur” is synonymous with
cordials and is derived from the Latin liquefacere,
meaning to liquefy. It refers to the early Middle Ages
monastic practice of extracting the essence of botanicals,
which were added to base spirits and believed to have
medicinal properties.
Even though these concoctions all taste completely
different, their basic recipe is fairly similar: alcohol and
sugar (according to US law, a liqueur must contain at
least 2.5 percent sugar by weight), plus spices, herbs,
flowers, fruit, nuts, cream, or other flavorings. Many
brands boast long histories, and a number of recipes are
still secret.
