Q4 – M1

12 TLE - TVL
BARTENDING
Quarter 4

1
Q4 – M1
Competency: : LO1. Explain different types of wines to customer.
1.1 Explain proper wine types, styles, origin and/or regions, viticulture (growing of
wine) and signification (wine production) to guest.
TLE_HEBRT9-12BWS-Iia-c-29
Objective : Identify and differentiate between wine styles
Topic : Develop wine knowledge.
Materials : Activity Sheet
Reference : Bartending Curriculum Guide
ASEAN 2012 Trainee Manual. Serve a range of wine products.
Copyrights :

Concept Notes:
Develop Wine Knowledge
Wine is a common beverage found on most menus around the world, in a wide
variety of food and beverage establishments, ranging from cheap eateries,
international bars through to fine dining establishments.
Whilst is it a common beverage, many people do not understand the complexities of
wine, the different types available and which ones to select in a given dining
situation.
In fact the mere mention of wine can scare people as it may
be a new concept to them.
Whilst the world of wine can be seem complex and hard to
understand in the eyes of many consumers, it is in fact easy
to gain a basic understanding of what wines are about and
how they can be enjoyed.
Whilst customers are not expected to have a thorough understanding of wine, most
food and beverage servers should have as a minimum, a sound understanding of
the basics.
This is essential when helping to guide and assist customers in
trying to select a wine that they may enjoy.

Definition of wine
Wine is defined as the naturally produced beverage made from
the fermented juice of grapes.
Wine is a major aspect of beverage service and is routinely
served to complement a lunch or evening meal.

Wine styles
In addition to ‘red’ or white’ table wine, wine can be further categorised as follows:
Varietal or generic table wines
Sparkling wine
Fortified wine
Rice wine.
Varietal wines
‘Varietal’ wines are wines made from one grape variety. The name of this grape
appears on the label of the bottle.

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Q4 – M1
Generic wines
‘Generic’ is the term used to describe wines are made to a style, usually naming a
European location as its origin, such as Hock, Moselle, Claret and Burgundy.

Generic white wines

Generic white wines include:
Chablis – a very dry, flinty wine
Hock – a very dry white wine
Moselle – a popular and pleasantly semi-sweet wine, less
sweet than Sauternes
Riesling – drier than Moselle. Often described as fruity and has its fruitiness
confused with sweetness
Sauternes – produced from fully ripe grapes, a very sweet wine
White Burgundy – a fairly dry white with full flavour.
Generic red wines
Generic red wines include:
Burgundy – a soft and fruity red wine
Claret – a dry red with more astringency than burgundy.
When most wine industries started, most if not all of its wines were generic wines.
Today there is a tendency for the cask or house wines to be generic and the
premium bottled wines to be varietal. That said, there are many types of varietal and
blended cask wine.
Blended wines
Blended wines, as the name suggests are made from two or more grape varieties.
This may be done by a wine maker to create a unique taste to:
Mask a deficiency in one grape - such as lack of colour, lack of flavour
Because of economic necessity - some grape varieties are cheaper than others.
A blended wine is not to be seen as inferior to a straight varietal wine. It is just
different.
Cask wines
Many venues will use cask wine for their house wines. House wines are wines that
are served by the glass or the carafe.
Glass sizes vary between 160 mls – 200 mls in size, and carafes are available in
500 mls, 1 litre and 2 litre.
Casks are available in a wide variety of varietal and generic options. Common sizes
are 2 litres and 4 litres with some larger sizes including 10 litres and 20 litres.

3
Q4 – M1

Competency: : LO1. Explain different types of wines to customer.

1.1 Explain proper wine types, styles, origin and/or regions, viticulture (growing of
wine) and signification (wine production) to guest.
TLE_HEBRT9-12BWS-Iia-c-29
Objective : Identify and differentiate between wine styles
Topic : Wine Styles (Sparkling wines)
Materials : Activity Sheet
Reference : Bartending Curriculum Guide
ASEAN 2012 Trainee Manual. Serve a range of wine products.
Copyrights :

Concept Notes:

Sparkling wines
The word ‘Champagne’ is now legally reserved for sparkling wine produced from the
Champagne region in France (the highest classification among French wine). Where
produced in other parts of the world, it is correctly now known as ‘sparkling wine’.
Sparkling wines may be made using one of four options, each producing vastly
different quality products.
Styles of champagne
Non-vintage (N.V.)
This is the most common style and is made from base of
two to three wines every year to enable consistency of
product.
The end product cannot be legally identified as coming
from a specified year, hence the term N.V.

Vintage
This is a rarer and more expensive wine made solely from wine of the one
nominated year.
It is usually a better quality champagne.
Vintage champagne not made every year. It depends on
grape quality and the season.
Rosé
This style may be made from leaving the grape juice in
contact with the red or black grapes for a period so the
wine can pick up some colour from the skins or some red
wine may be added to the white base wine prior to the
second fermentation.
Crémant
‘Crémant’ means ‘creaming’.
The wine is a gently sparkling wine, giving the impression of creaminess, preferred
by many especially with desserts.

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Q4 – M1
Blanc de blancs
This wine is made exclusively from white grapes.
Blanc de Noirs
This wine is made only from red grapes.

Degrees of sweetness/dryness
Sugar levels vary between brands so a brut in one brand may well not be as dry as a
brut in another.
The following is a general guide to sweetness/dryness:
Driest Extra brut Sec
Brut Demi-sec
Extra dry Sweetest Doux.
Champagne should be chilled before serving, and served at 7.5°C in champagne
flute glasses.
Champagne bottle sizes
Champagne comes in half bottles (375ml) and full bottles (750ml). Some are also
available in 200 ml bottles, as well as a range of larger bottles each with their own
name:
Magnum – equivalent to 2 bottles
Jeroboam – equivalent to 4 bottles
Rehoboam – equivalent to 6 bottles
Methuselah – equivalent to 8 bottles
Salmanazar – equivalent to 12 bottles
Balthazar – equivalent to 16 bottles
Nebuchadnezzar – equivalent to 20 bottles.

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Champagne and sparkling wine websites
http://www.champagne.com/en_indx.html
http://www.moet.com/
http://www.veuve-clicquot.com/
http://www.wineaustralia.com/Australia/Default.aspx?tabid=807
http://www.winediva.com.au/

Competency: : LO1. Explain different types of wines to customer.

1.1 Explain proper wine types, styles, origin and/or regions, viticulture (growing of
wine) and signification (wine production) to guest.
TLE_HEBRT9-12BWS-Iia-c-29
Objective : Identify and differentiate between wine styles
Topic : Wine Styles (Fortified Wines)
Materials : Activity Sheet
Reference : Bartending Curriculum Guide
ASEAN 2012 Trainee Manual. Serve a range of wine products.
Copyrights :

Concept Notes:

Fortified wines
Fortified wines are base wines which are strengthened or ‘fortified’ by
the addition of grape spirit or brandy.
The addition of the grape spirit stops fermentation, increases alcoholic
strength, adds sweetness, imparts keeping qualities, and in the case
of port provides the brandy character.
The method of making fortified wine is called solera system , which
means adding an old wine to a young wine.
Most fortified wines must by law be between 17 – 22% alc/vol.
The standard industry size serve for a fortified wine is 60 mls.
Fortified wines include:
Sherries
Sherries are said to be one of the world’s greatest white wines and the most versatile.
They are also the oldest, dating back to the 12th century. They are produced in Spain,
in a town called Jerez – Spain. Like other fortified wines, they are usually produced
through the solera system, with palomino as the principal grape ingredient.
Served as an aperitif, sherries are available in:
Dry – which is often kept under refrigeration and served chilled
Medium
Sweet
Cream.
Five main styles of Sherries:

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  Manzanilla – lightest and driest sherry and aged only in Sanlucar de Barremeda
 Fino - dry and fuller than manzanilla.
 Amontillado – is a fino that has been left the cask without the solera method of
refreshing a young wine. It is medium dry with pungent hazelnut
aroma.
 Oloroso – has a baked character since it is left in the sun to take on a burnt. It
is rich smooth,dry and aromatic. Compared to other Sherries, it is
more full bodied, darker and sweeter in taste.
 Cream – is a dark rich, and sweetened oloroso
You can tell the difference between a dry sherry and a sweet sherry that are on a
drinks tray because the sweet sherry is
darker in colour.

Vermouth
Vermouth is a white wine that has been infused with various herbs, spices, flowers,
fruits etc. This normally depends on the manufacturer.
It is available in red (rosso) often referred to as Italian, or white (bianco) which is also
referred to as French. It is used (or mixed) as a pre-dinner drink.
Visit
http://cocktails.about.com/od/liqueurscordials/g/dry_ver
mouth.htm for more information.
Ports
White port is produced in the same way as red, with the
same difference in production as the difference in
production of red and white table wines. The time on
skins is either far less, or non-existent.
The final product in white port is usually much
sweeter than the red port, even where the labels
read ‘dry’ or even ‘extra dry’.
Ruby port
Ruby port is amongst the simplest and most
inexpensive due to the fact that it is aged in bulk
vats, not smaller barrels, and bottled young (after 2 – 3 years) after blending. It retains
a deep ruby colour and a ‘fiery’ taste. Mulberry flavours are often traditionally
associated with ruby wine.
Tawny port
Tawny port gets its name from the tawny colour that port
gets from its wood ageing or the use in tawny of a
lighter base wine, or the blending of a red port with a
white one.

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Vintage port
Vintage port is a port that is simple to make being made blended wines from the one
vintage, yet is the most expensive in part due to the fact that only the very best grapes
are used. Not every year will be a year when a ‘vintage’ can be declared.
Despite being a fortified wine, vintage port has a limited shelf life. After opening it
should be consumed within 2 – 3 days.

Liqueur port
Liqueur port is produced when after some time tawny
ports become so concentrated or liquored through
evaporation through casks that their very nature has
changed. The evaporation reduces the liquid volume
but concentrates the sugar, colour and flavour present
and results in a port of liqueur-like character.
Alternatively, and more cheaply, a sweet white wine
can be added to the tawny before bottling producing a
nutty vanilla flavour.
Crusted Port
Crusted port are ports that are blended from several vintages
and matured for four years in the bottle. They are not filtered
before bottling such that deposit or crust tends to develop in
the bottle.
Madeira
This fortified wine got its name from where it originated “Madeira” in Portugal. Madeira
is matured after fermentation and heating. The wine is put into casks, sealed with
banana leaf for at least three (3) years. Its Vintage is matured for 20 yrs and can last
up to 100 years before it is bottled.

Madeira is said to be one of the world’s longest lived-wines. There is some Madeira
that is aged more than 90 years.

Madeira’s are classified as:

✓ Sercial – light, usually served chilled
✓ Verdeino – medium and dry
✓ Bual – sweet and dry
✓ Miamsey – dark rich, and full-bodied

Marsala

Was name after ‘Marsala’ in Sicily Italy, the port from

which it was originally shipped. The original Marsala was
produced was produced by a salesman named “John
Woodhouse” during the 18th century. An Italian dessert
called “zabaglione” became very popular as it was

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flavored with marsala, together with banana, strawberry and chocolate.
Marsala can be gold, amber or ruby and is an excellent after-dinner drink. It is also an
excellent flavoring for desserts.

Malaga
Malaga is one of the richest and the oldest fortified wines
named after the town of Malaga Spain.
Malaga is classified as:
✓ Dulce – sweet
✓ Paragete – medium sweet
✓ Seco – from fully fermented grapes. It can range from
white to pale gold, deep red gold, and black.

Muscat
The name can refer to either grapes, or to the wine they make.
Muscat is a red dessert wine with a rich raisin taste and smoky characteristic.
The Liqueur Muscat is made in the same way as the natural liqueur port.
Tokay
This is a simplified version of the Hungarian original wine ‘Tokaj’.
Tokay is similar to muscat in terms of production method, and produced from
Muscadelle grapes. It is matured in oak barrels, up to 2,000 litres in size in the Solera
system, and blended before bottling.