The Best Documents of Upendra Nepali

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UPENDRA NEPALIMobile number +977-01-9841452192 Email id: [email protected] Buddhanilakantha,kathmandu Nepal Alchemy the pizzeria and the authentic Italian Restaurant, thamel kathmandu, nepal+977-014218472

WinesAs we know that, wines are the valuable and most stylish drinks in the beverage industries ever since, its discoveries. It is the most unfathomable substances in the history of the beverage in comparison to any other beverage industries. All of us like to have the taste of the wines at an occasional or the almost all the time of their lifes .this is the best industries ever grown up. Rest of the business might have come or face the crisis in the past, present and will face financeial meltdownness,perhaps not this industries; nobody expects to happened or will happened in the near futures.We will discuss every simple matter or the issues in these topics regarding the wines. Fermentations: fermentations is the process of adding wine yeast to fesh grapes juices to convert the natural sugar in the grapes to ETHYL ALCOHOL. In this method co2(carbon dioxide is simultaneously released making fermentations violent at 1st and slow. The yeast added in the grapes juices is 3 to 5 % or more than the percentage mentions because the more the yeast could make alcoholic % greater and fabulous taste. This process takes about 2 days and during this process the temperature is maintained between 64 degree to 77 degree forinhight. There are 2 types of yeast in fermentations they are Saccharomyces cerevisiae & Saccharomyces, refers to saccharo Another method is that the wort is cooled and then passed in to vessels where it is fermented by the yeast which attracts the sugar and converts in to crude alcohol. The result is a sort of beer-then washed and with the alcoholic strength increases up.In fermentations sugar in fruits or grain developed by germinations and malting is converted in to alcohol by the actions of the bacteria. The degree of fermentations can be controlled .co2 OR carbon dioxide is a by products and can be retained as in the case of of beers and champagnes.What can be fermented? Like grapes, fruits, Selections of the wines by the names of the grapes will always satisfy our quest to know the taste and the color of the wines and that is any wines.Those things which can be fermented cant be distilled and distilled cant be fermented. Distillations: A distillation is the process of producing the alcohol. By heating the components is separated or mashed and as the vaporizations takes places the vapors are cooled so they condense in to NEUTRAL spirits with little colors, aroma.the distiller then distils or blends neutral spirits with other alcohol and leave it to maturity or may or may not leave it for the maturated ,until the desired aromas, is achieved before the bottlings.brandy,grappa,armagnac,vodka,gin,whiskys,and many more. Distillations in which alcohol vapor is passed through the flavouring agents and cooled.it shows that spirits have absorbed the flavors.Distillations is the process of increasing the concertrations of alcohol in the beverage. There are 2 types of STILL POT STILL: Its based on alchemist alembic. It is associated with the seperations ,slow,low temperatures,distillations,as a results products contains, good propartions of congeners,in the

UPENDRA NEPALIMobile number +977-01-9841452192 Email id: [email protected] Buddhanilakantha,kathmandu Nepal Alchemy the pizzeria and the authentic Italian Restaurant, thamel kathmandu, nepal+977-014218472

flaviours.the pot still provides the each spirits its characters, and appeal. All heavey spirits like brandy ,malt,whisky,dark rum,tequila,calvados are the pot still. These are the earliest distillation devices (also used in the production of Brandy and Scotch). A basic pot still consists of three parts: the kettle, where the liquid mixture is boiled, the condenser, which cools down the vapors coming from the kettle, and the gooseneck, which connects the kettle to the condenser. The liquid obtained from this type of distillation is also known as single distillate, since it is processed through the still only once. Typically this liquid is processed a second time, thus producing a double distillate which is cleaner and stronger than the single distillate. Several distilleries have taken this a step further by running the distillate a third, even a fourth time through the still, obtaining a cleaner, stronger, more rectified spirit at the end of each run. Because the amount of liquid that can be distilled at one time with a pot still is limited to the size of the kettle, distillers employing this method must perform their work batch by batch, which is a very labor intensive process (the kettle must be cleaned in between batches). Wines dont get completed without the fermentations and distillations.perhaps this the process of making the wines. COLUMN STILL: IT IS THE CONTINUOUS DISTILLATIONS COLUMN STILL: THE CONTINUOUS DISTILLATION SYSTEM WAS CREATED IN AN ATTEMPT TO MAKE THE DISTILLATION PROCESS MORE CONSISTENT. IT ALSO REDUCED THE AMOUNT OF WORK REQUIRED TO PROCESS EACH BATCH, THUS ALLOWING FOR HIGHER VOLUMES OF ALCOHOL TO BE PRODUCED. A DISTILLATION COLUMN IS CONSTRUCTED MUCH LIKE A VERTICAL MAZE, MADE UP OF A NUMBER OF HORIZONTAL TRAYS PLACED AT DIFFERENT LEVELS THROUGHOUT THE COLUMN. HERE THE FERMENTED LIQUID MIXTURE IS INTRODUCED INTO THE COLUMN AT ITS HIGHEST LEVEL WHILE STEAM IS INTRODUCED AT ITS LOWEST LEVEL. AS THE LIQUID MAKES ITS WAY DOWN THE COLUMN, IT IS HEATED BY THE SURROUNDING STEAM, AND THE ALCOHOL IN THE MIX IS VAPORIZED. ONCE IT REACHES THE BOTTOM OF THE COLUMN, THE WASH CONTAINS NO ALCOHOL AND IS REMOVED THROUGH A RELEASE VALVE. THE SATURATED STEAM IS COLLECTED FROM THE TOP OF THE COLUMN AND IS THEN COOLED DOWN, ALLOWING IT TO CONDENSE. DEPENDING ON THE TYPE OF ALCOHOL DESIRED, COLUMN STILL OPERATORS WILL EMPLOY SEVERAL COLUMNS, EACH ONE FEEDING THE NEXT, EACH ONE PRODUCING A CLEANER, STRONGER, MORE "RECTIFIED" SPIRIT There are 4 types of distillations, they are

UPENDRA NEPALIMobile number +977-01-9841452192 Email id: [email protected] Buddhanilakantha,kathmandu Nepal Alchemy the pizzeria and the authentic Italian Restaurant, thamel kathmandu, nepal+977-014218472

Atmospheric pressures distillations Fractional distillations Vacuum distillations, Stem distillations DECANTATIONS; Decantations simply means cleaning of the foreign particles within the bottles and letting the wines of the spirits be cleaned. DEFUCATIONS: is the process of cleanings of both the red/white wines by boling steaming method. Direct defecations: is the process of distilling of the beverage with the help of the steam. SPIRITES: spirits is a potable alcoholic beverage obtained from the distillitations of an alcohol containing liquid.in distilations all the alcohol can be separated with the presents of methylalchol and ethyl alcohol which is C2H3OH/EATHYOL from the liquid. Like vodka, gin, grappa, j& b, sambuca ALCOHOL: Alcohol is a volatile mobile fluids obtained by fermenting a liquid containing sugar, in which the strength of which can be further be increased by distillations process.methylalchol and ethyl alcohol which is C2H3OH/EATHYOL is the formula. Alcohol has 100 calories in a single unites. GRAPES: SELECTIONS OF GRAPES: WHITE WINE GRAPES Cabernet sauvignon Chardoannay Chenin blanc Geuwrzraminer Merlot Nebbiolo Pinot noir Riesling Sauvgnon blanc Syrah Albarino Pinot blanc Cheinin blanc Geuvirztramines Gerner vetttinge Marsame Muscat Pinot grigios Riesling Rosussane Sauvgnon blanc Semillions taste black current ripe lemon,pineapple apples tropical fruits lychees plums,damson prunes strawberies cheries,plums apricots,peachs gooseberies raspberries apple,pears,lychees melon,lime, lychees,mango coriander lemon,apples,pears apple,peach,appricot spices,safforn

UPENDRA NEPALIMobile number +977-01-9841452192 Email id: [email protected] Buddhanilakantha,kathmandu Nepal Alchemy the pizzeria and the authentic Italian Restaurant, thamel kathmandu, nepal+977-014218472

RED WINES GRAPES Zinfandel black berries,bramble spices Alicante bouschet safforn,thyme Barbera Cabernet franc black berries& all berries Cabernet sauvignon Carignanc all cherries,black berries Carmenere cherry,strawberries Cinsault strawberries Duriff Gamay noir cherry,strawberries Grenche rustic,fleshy,sweets dusty Frignolino Malbec Merlot plums,apples,apricots Mission all berries Mourvedre thyme,clove,cinnoman,black peppers Werbbiolo black berries,cherry Petit sirah ninous,black fruits and black berries Pinot meanier Pinot noir cherry,strawberries,black berries,red berries,apple,lemon Primatino all berries Sangionese Syrah black current Tempranillo all fruits Valdiguise Zinfandle all berries Pintoage THE CLASSIC RED WINE GRAPES:What I consider to be the six classic red grapes are detailed here, together with further details on a number of other varieties at the foot of the page. Some of the grape varieties mentioned here, such as Cabernet Sauvignon and Shiraz, will be familiar to even the novice wine drinker. Others, however, such as Sangiovese and Nebbiolo, will be much less familiar, as outside of the regions of northern Italy where these grapes have their home they are not, as yet, extensively planted. Each profile contains information on: Spiritual home: the Old World locations where the grape has its home. Most grape varieties have just one or two locations in the Old World where they are traditionally cultivated. This section tells you where. Grown elsewhere: some grapes have found a niche in the New World, and may have gained considerable fame as a result, such as Sauvignon Blanc in New Zealand. Others are almost ubiquitous, whereas some have travelled little. This section gives you a brief one-liner as to where the variety is found,.

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Keywords: this section gives just one or two words that give some idea as to the intrinsic flavour of the grape. It is merely a quick note to 'hang your hat on', so to speak, and is by no means comprehensive.. Profile: A guide to the growing requirements or preferences, taste and aroma, ability to age and so on. Cabernet Sauvignon Spiritual home: Bordeaux. Grown elsewhere: Widely cultivated throughout the world. Key flavour: Blackcurrants. Profile: Renowned for the wines it produces on the well-drained, gravelly soils on the left bank of the Gironde in Bordeaux, cabernet Sauvignon has been a natural choice for New World winemakers wishing to emulate the fine wine that is claret. It is a robust grape that has travelled well, and is now cultivated in Australia, South Africa, North America and South America, but has also been put to use in Italy, Spain and Eastern Europe. It has small, blueblack berries which have thick skins, providing necessary tannin, colour and flavour. Characteristics aromas and flavours are blackcurrants, cedar, old furniture and cabinets, coffee, tobacco, cigars, cigar boxes, violets, minerals, green pepper (especially if grapes are somewhat under-ripe), chocolate and so on. Young wines start off intensely fruity, whilst the more complex aromas will develop with age. Merlot Spiritual home: Bordeaux. Grown elsewhere: Important in Italy and California. Key flavours: Chocolate, fruitcake. Profile: Whereas Cabernet Sauvignon has its spiritual home in the left bank communes of Bordeaux, Merlot is most famous for the wines from the right bank, especially from Pomerol and St Emilion. Although somewhat less widely travelled when compared to Cabernet, this thin-skinned, large-berried variety has found a new home in California. It is also important in some of the top wines of Italy, and can also be found in Australia and Eastern Europe. Spicy fruitcake, Christmas cake and chocolate characteristics will often give Merlot away, although it may also display blackcurrant, black cherry and plums. It is less tannic than Cabernet Sauvignon, and is often used in clarets when they need to be 'fleshed out' in weaker vintages. Pinot Noir Spiritual home: Burgundy, important in Champagne. Grown elsewhere: Success in New Zealand, California, Australia. Keywords: Summer berry fruits (primary characteristics). Profile: Without doubt, although many winemakers of the New World have tried their hand at cultivating this variety, none have come close to emulating the fine wine that can be produced in Burgundy. Nevertheless, the wines of New Zealand have received critical acclaim in recent years, and there are

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also extremely good examples from California, Australia and South Africa to be found, although all are made in a richly fruity style quite distinct from Burgundy. This variety is thin skinned, grows in small bunches, and is prone to problems with yields. Accepted wisdom states that consistently low yields are necessary to maintain quality, and although high-yield clones have been developed (there are many different clones of Pinot Noir, all of which have different flavour, yield, disease resistance and so on) the final product lacks the necessary quality. When discussing Pinot Noir, it is also worth remembering that it plays a vital role as one of the three grapes widely planted in Champagne. Primary aromas and flavours (those present when young) are redcurrants, cranberries, strawberries, blackberries and chocolate. The secondary aromas (those that develop with age) include horsehair and animal fur, farmyard aromas, manure and compost. Lovely! Syrah/Shiraz Spiritual home: Rhne Valley, particularly the north. Grown elsewhere: Australia, but many other countries also. Keywords: Black fruits & black pepper. Profile: Syrah is the grape behind fine wines of the Northern Rhne, not only Cte Rtie ("roasted slope") and Hermitage, but also Cornas and CrozesHermitage. Nevertheless, most wine drinkers are familiar with it as Shiraz, the name by which it is known in Australia, where it is responsible for richly fruity wines, ranging from inexpensive everyday bottles right up to Australia's first growth, Penfolds Grange (once known as Grange 'Hermitage'). This thickskinned grape may produce potentially tannic and long-lived wines. It is also late-ripening, explaining why it has gravitated towards warm regions such as the Rhne and Australia, although it is also producing good wines in South Africa, Chile and California. Typical descriptors include black fruits and black pepper, but more intriguingly raspberries, spice, herbs, grilled meats, charcoal, smoke and tar may be found. When aged it may develop rubbery aromas, particularly when from the Northern Rhne. Sangiovese Spiritual home: Chianti. Grown elsewhere: Not extensively. Keywords: Black cherries. Profile: This variety enjoys a warm climate, and is capable of producing great wines in such conditions. A cooler environment may result in excessive acidity. Despite this, Sangiovese has not been the focus of the attention of new World winemakers in the same way as Cabernet or Pinot. This may relate to Chianti's image problem, as for too long it has been regarded by many as a jug wine, despite the efforts of top producers such as Felsina, Fonterutoli and Fontodi. Sangiovese is also the grape behind other classic wines of Northern Italy, such as Brunello di Montalcino (Brunello being an Italian synonym for this grape) and Vino Nobile di Montepulciano. In the New World, there are some small plantings in California and Australia, as well as Argentina. Typical

UPENDRA NEPALIMobile number +977-01-9841452192 Email id: [email protected] Buddhanilakantha,kathmandu Nepal Alchemy the pizzeria and the authentic Italian Restaurant, thamel kathmandu, nepal+977-014218472

characteristics include slightly bitter, mouth-watering sour cherry and black cherry aromas, with spices, herbs and tobacco. Nebbiolo Spiritual home: Barolo. Grown elsewhere: Not extensively. Keywords: Black cherries. Profile: Like Sangiovese, Nebbiolo is another of Northern Italy's classic grapes which, despite great potential, and being responsible for some of Italy's finest wines, has not been widely planted in the New World. It's home is not just in Barolo, but also nearby Barbaresco, where fine wines are also produced. It would seem ideally suited to planting in warmer climes, as this thick-skinned variety is late ripening. Indeed, the name Nebbiolo may be derived from nebbia, a fog which hangs over the vineyards during the Autumn harvest. There are small plantings, however, in California, Australia and Argentina. Typical adjectives used to describe the wines of the Nebbiolo grape include black cherries, liquorice, tar, hung game and chocolate. Other Red Grapes There are tens of thousands of grapes suitable for viticulture, although only a few are capable of making great wine. Here are a few of the other important red grapes. Grenache: Important in the Southern Rhne, where it dominates. Nevertheless, in almost all cases in is blended with other varieties such as Syrah and Mourvdre, which is standard practice in this region. It may also be found in Spain and Australia. Characteristics: raspberries, white pepper. Mourvdre: Also important in the Southern Rhne, but also Bandol in Provence where it produces some classic wines. Also known as Monastrell or Mataro, and may be found in Spain and California. Characteristics: tannic, long ageing wines. Black fruits. Cabernet Franc: Dominant grape in the Loire Valley, but also extremely important in Bordeaux where it is general used as a minor component of the blend by most chteaux, although by itself it is the grape behind the wine from one of the regions top estates, Cheval Blanc. Characteristics: blackcurrants, blackcurrant leaves, green/bell peppers, smoke, spice. Tempranillo: The grape of Rioja. Many of the characteristics of Rioja are derived from the long oak-ageing. Characteristics: vinified without oak, you might find strawberries and soft spices. Malbec: Like Cabernet Franc, this is used as part of the blend by some Bordeaux estates. It is also the grape behind Cahors, a southern French appellation. It is becoming more widely known, however, for the steadily improving wines it is producing in Argentina. Characteristics: intense summer fruits, spice. Zinfandel: The grape the USA has made its own, with wide plantings in California especially. It is also grown in southern Italy where it is known as Primitivo. Characteristics: red and black fruits, black pepper.

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Pinotage: This grape belongs in South Africa. It is a crossed variety, the parents being Pinot Noir and Cinsault, which was once known as Hermitage. Characteristics: summer fruits, fruitcake, tar, leather, smoke. Gamay: The grape of Beaujolais. Like Tempranillo, many of the flavours associated with this grape are not from the grape itself. In Beaujolais, the winemaking technique carbonic maceration is more the culprit. Certain yeast strains have also been implicated as being responsible for some flavours, particularly banana. Characteristics: red fruits, bananas, bubblegum. White wines Exampels : pinot grigio attems ,chardonnay reserva,monragny premier cru,albarino rias baixas,riesling art series,chardonnay,semillon louis,sauvignon blan,viognier the virgilius,chablis bougris grand cru, RED WINES exampels :Cabernet sauvignon yellow label,bardolino superiore,pinot noir,chateau musar,merlot,les terrasses priorat,shiraz mount edelstone,tignanello,chateau palmer 1997,chateau cheval blanc 1986, Wines: wine is an alcoholic beverage obtained from the fermentations of the grapes History of making a wines: THE HISTORY OF MAKING WINE spans thousands of years and is closely intertwined with the history of agriculture, cuisine, civilization and man himself. Archaeological evidence suggests that the earliest wine production came from sites in Georgia and Iran, dating from 6000 to 5000 BC. The archaeological evidence becomes clearer and points to domestication of grapevine in Early Bronze Age sites of the Near East, Sumer and Egypt from around the third millennium BC. Evidence of the earliest European wine production has been uncovered at archaeological sites in Macedonia, dated to 6,500 years ago. These same sites also contain remnants of the world's earliest evidence of crushed grapes. In Egypt, wine became a part of recorded history, playing an important role in ancient ceremonial life. Traces of wild wine dating from the second and first millennium BC have also been found in China. Wine was common in classical Greece and Rome and many of the major wine producing regions of Western Europe today were established with Phoenician and later Roman plantations. Wine making technology, such as the wine press, improved considerably during the time of the Roman Empire; many grape varieties and cultivation techniques were known and barrels were developed for storing and shipping wine. In medieval Europe, following the decline of Rome and therefore of widespread wine production, the Christian Church was a staunch supporter of the wine necessary for celebration of the Catholic Mass. Whereas wine was also forbidden in medieval Islamic cultures, Geber and other Muslim chemists pioneered the distillation of wine for medicinal purposes and its use in Christian libation was widely tolerated. Wine production gradually increased and its consumption became popularized from the 15th century onwards, surviving the devastating Phylloxera louse of the 1870s and eventually establishing growing regions throughout the world. In Iran (Persia), mei (the Persian wine) has been a central theme of poetry for more than a thousand years, although alcohol is strictly forbidden in Islam. Little is actually known of the prehistory of wine. It is plausible that early foragers and farmers made alcoholic beverages from wild fruits, including wild grapes (Vitis silvestris). This would have become easier following the

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development of pottery vessels in the later Neolithic of the Near East, about 9000 years ago. However, wild grapes are small and sour, and relatively rare at archaeological sites. It is unlikely they could have been the basis of a wine industry. Domesticated grapes were abundant in the Near East from the beginning of the Early Bronze Age, starting in 3200 BC. There is also increasingly abundant evidence for wine making in Sumer and Egypt in the third millennium BC. The ancient Chinese made wine from native wild "mountain grapes" like Vitis thunbergii for a time, until they imported domesticated grape seeds from Central Asia in the second century. Grapes were, of course, also an important food. Exactly where wine was first made is still unclear. It could have been anywhere in the vast region, stretching from North Africa to Central/South Asia, where wild grapes grow. However, the first large-scale production of wine must have been in the region where grapes were first domesticated, Southern Caucasus and the Near East. Wild grapes grow in Georgia, northern Levant, coastal and southeastern Turkey, northern Iran or Armenia. None of these areas can, as yet, be definitively singled out, despite persistent suggestions that Georgia is the birthplace of wine. In Egypt, wine played an important role in ancient ceremonial life. A thriving royal winemaking industry was established in the Nile Delta following the introduction of grape cultivation from the Levant to Egypt c. 3000 BC. The industry was most likely the result of trade between Egypt and Canaan during the Early Bronze Age, commencing from at least the Third Dynasty (2650-2575 BC), the beginning of the Old Kingdom period (2650-2152 BC). Winemaking scenes on tomb walls, and the offering lists that accompanied them, included wine that was definitely produced at the deltaic vineyards. By the end of the Old Kingdom, five wines, all probably produced in the Delta, constitute a canonical set of provisions, or fixed "menu," for the afterlife. The Roman Empire had an immense impact on the development of viticulture and oenology. Wine was an integral part of the Roman diet and wine making became a precise business. As the Roman Empire expanded, wine production in the provinces grew to the point where the provinces were competing with Roman wines. Virtually all of the major wine producing regions of Western Europe today were established by the Romans. Wine making technology improved considerably during the time of the Roman Empire. Many grape varieties and cultivation techniques were developed and barrels and bottles began to be used for storing and shipping wine and bottles. Following the Greek invention of the screw, wine presses became common on Roman manors. The Romans also created an early form of appellation system, as certain regions gained reputations for their fine wines. Wine, perhaps mixed with herbs and minerals, was assumed to serve medicinal purposes. During Roman times it was not uncommon to dissolve pearls in wine for better health. Cleopatra created her own legend by promising Marc Anthony she would "drink the value of a province" in one cup of wine, after which she drank an expensive pearl with a cup of wine. When the Roman Empire fell around 500 AD, Europe went into a period known as the Dark Ages. This was a period of invasions and social turmoil. The only stable social structure was the Catholic Church. Through the Church, grape growing and wine making technology was preserved during this period. In the Middle Ages, wine was the common drink of all social classes in the south, where grapes were cultivated. In the north and east, where little or no grapes were grown, beer and ale were the common drink of both commoners and nobility. Wine was imported to the northern regions, but was expensive, and thus seldom consumed by the lower classes. Wine was necessary for the

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celebration of the Catholic mass, and so assuring a supply was crucial. The Benedictine monks became one of the largest producers of wine in France and Germany, followed closely by the Cistercians. Other orders, such as the Carthusians, the Templars, and the Carmelites, are also notable both historically and in modern times as wine producers. The Benedictines owned vineyards in Champagne (Dom Perignon was a Benedictine monk), Burgundy, and Bordeaux in France and in the Rheingau and Franconia in Germany. In 1435 Count John IV. of Katzenelnbogen, a very rich member of the holy roman high nobility near Frankfurt, was the first to plant Riesling, the most important grape of Germany. Nearby the winemaking monks made it into an industry, producing enough wine to ship it all over Europe for secular use. In Portugal, a country with one of the oldest wine traditions, the first appellation system in the world was created. A housewife of the merchant class or a servant in a noble household would have served wine at every meal, and had a selection of reds and whites alike. Home recipes for meads from this period are still in existence, along with recipes for spicing and masking flavors in wines, including the simple act of adding a small amount of honey to the wine. As wines were kept in barrels, they were not extensively aged, and therefore were drunk quite young. To offset the effects of heavy consumption of alcohol, wine was frequently watered down at a ratio of four or five parts water to one of wine. One medieval application of wine was the use of snake-stones (banded Agate resembling the figural rings on a snake) dissolved in wine against snake bites, which shows an early understanding of the effects of alcohol on the central nervous system in such situations. In the late 1800s the Phylloxera louse brought devastation to vines and wine production in Europe. It brought catastrophe for all those whose lives depended on wine. The repercussions were widespread, including the loss of many indigenous varieties. On the positive side, it led to the transformation of Europe's vineyards. Only the fittest survived. Bad vineyards were uprooted and better uses were found for the land. Some of France's best butter and cheese, for example, is now made from cows that graze on Charentais soil which was previously covered with vines. "Curves" were also standardised. This was particularly important in creating certain wines as we now know them today - Champagne and Bordeaux finally achieved the grape mix which defines them today. In the Balkans where phylloxera did not hit, the local varieties survived but along with Ottoman occupation the transformation of vineyards has been slow. It is only now that local varieties are getting to be known beyond the "mass" wines like Retsina. Grapes and wheat were first brought to what is now Latin America by the first Spanish conquistadores to provide the necessities of the Catholic Holy Eucharist. Planted at Spanish missions, one variety came to be known as the Mission grapes and is still planted today in small amounts. Succeeding waves of immigrants imported French, Italian and German grapes, although wine from grapes native to the Americas is also produced (though often deemed an acquired taste, since the flavors can be very different). Wine in the Americas is most closely associated with Argentina, California and Chile, all of which produce a wide variety of wines from inexpensive jug wines to high-quality varieties and proprietary blends. While most of the wine production in the Americas is based on Old World varieties, the wine growing regions of the Americas often have "adopted" grapes that are particularly closely identified with them, such as California's Zinfandel (from Croatia), Argentina's Malbec, and Chile's Carmenre (both from France). Until the latter half of the 20th

UPENDRA NEPALIMobile number +977-01-9841452192 Email id: [email protected] Buddhanilakantha,kathmandu Nepal Alchemy the pizzeria and the authentic Italian Restaurant, thamel kathmandu, nepal+977-014218472

century, American wine was generally looked upon as inferior to European product; it was not until the surprising American showing at the Paris Wine tasting of 1976 that New World wine began to gain respect in the lands of wine's origins. For wine purposes, Australia, New Zealand, South Africa, and other countries without a wine tradition are also considered New World. Until quite late in the 20th century, the product of these countries was not well known outside their small export markets (Australia exported largely to the United Kingdom, New Zealand kept most of its wine internally, South Africa was closed off to much of the world market because of apartheid). However, with the increase in mechanization and scientific winemaking, these countries became known for high quality wine. Classifications of the wines:the classifications of the wines are on the basis of the grapes fermentations and not distiled.the wines can be classified on the basis of the names as well.red wines and white wines and the sparkling wines and the fortified wines.it even depends on the basis of the volume of the alcohol present in it. In todays world the wines are being classified on the continentals as well. Those places or the countries which produces the wines from 5th B.C or 9th b.c on wards are called old world.and after the 19-20th century it is called the new world. OLD WORLD: they have been producing the wines which is branded and with the names of the grapes. FRANCE, ITALY,chilly,spain, NEW WORLD: SPAIN, HUNGARY, JAPAN, NEPAL, PORTUGAL, INDIA, AMERICA, GERMANY In Nepal red barriers wine have been introduced HINWA Wines are to be purchased by the names of the grapes only, because the types of the grapes and the cultivated places will simultaneously tells us its characters, natures, tastes ,and over all the maturity periods. Basically the NEW WORLD have missed to mentions the name of the branded grapes, and its characters, like don Auriol, though its from Australia ,still they dont wirte the names of the grapes. Some of the examples of the wines are that Chardonnay terret Chardonnay eagle hawk Pinot gregio Shiraz cabernet, merlot Grenache, Merlot Chianti, bourdoux ,bardoline ,barbera, soave, orvieta, st.emillion,j.p cenet YOUNG WINES: those grapes which are used to make the wines within year of maturity and not properyly aged/vintage are called the young wines. some wines are made to be aged (some French Bordeaux) while others are meant to be drunk young (fresh, crisp whites such as a New Zealand Sauvignon Blanc). Furthermore, even red wines that CAN be aged, dont necessarily HAVE to be. Some people prefer a young wine, while others may prefer an aged wine.

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While Bordeaux sits atop the throne of wine (alongside its more elegant Queen Burgundy) what troubles me about many of the top Bordeaux is its need to be aged before it is even approachable. Some young Bordeux (a red wine blend generally containing Cabernet Sauvignon, Merlot and up to 3 other Bordeaux varietals) can be so acidic & tannic that one really needs to wait as many as 10 years or more before it softens enough to be palatable. Good Bordeaux may then be soft, luscious and complex for many years before beginning its inevitable decline. At which point the wine will be devoid of fruit flavors and will likely smell/taste more like dried/stewed fruit, leather, earth, etc. Cabernet based wines (AKA Bordeaux blends) from all over the world are more about preference. Wines such as these made in warmer climates often allow the fruit of the wine to shine through at a younger age making them approachable upon release. BUT, these wines often lack the acidity/structure to age for very long periods. Whereas a good Bordeaux can age for 30, 40, 50 years and more, Pushing your California Cab past 20 years or Australian Shiraz past 10 might be a bit of a gamble. On the other hand, That said, many Bordeaux, Napa Cabs or other Cab/Merlot/Syrah (AKA Shiraz) wines are made in a more simple style and as such are NOT meant to be aged, rather they are intended to be drunk young. And trying to age such a wine will likely result in a dead wine by the time you open it. As to white wines, beginning with Chardonnay or other whites fermented and aged in oak barrels, these are much the same story as Cabernet. The best of these can age for many years and gain complexity & balance as they age. Whites that are NOT aged/fermented in oak and are made in a more crisp/fresh style should NOT be aged. These wines will lose their fresh fruitiness and their crispness and will just taste dull after only 3-4 years (and in as few as 2 years). Drink these wines UP and check the vintage date before buying such wine as you want to make sure you are getting one that is young. NEW WINES. The wines which uses the latest grapes of one year times is called new wines. There are basically 4 classifications of the wines. They are table wines,sparkling wines and the fortified wines. TABLE WINES OR STILL WINES: these includes red wines, white wines, rose wines and the still wines,and the still wines lack the carbonatins.again these wines are classified by the taste dry,semi dry,sweets, and the alcoholic presents in these wines are 14 -16% Whites wines are designed to be served chilled and the red wines are served at room temperatures.Dry white wines are best served between 45degrees fahrenheit to 50 degrees fahrenheit & sweets white wines at 40degrees fahrenheit to 50 degrees fahrenheitRed wines full bodied wines & matured red wines are served at 60 to 65 degrees fahrenheit and the young red wines are served at 55 to 60 degrees fahrenheit

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White wines: white wines are to be served at the ratios of18cl or 180 mlIt has to be served by the chilled glass and the chilled wines too. Chardonnay terret ,Chardonnay eagle hawk,Pinot gregio RED WINES: red wines are too served atleast21cl or 7 oz or 210ml Shiraz cabernet, merlot Grenache, Merlot Chianti,bourdoux,bardoline,barbera,soave,orvieta,st.emillion, SPARKLING WINES: wines which have carbon dioxide to make it fizzy is called sparling wines. champagne is the best example.Alcoholic volumes is less than 14%.it is usually drunk on the festives,winning of the match. Some of the names of the champagne are: Nicolas feuillatte brut 2000 Boilinger grande annee 1998 Joseph perrier sosephine 1995 Krug 1995 Krug 1998 Vintage 1997 Louis roderer bruts 1986 Pommery pop brut Louis Roederer brut Lanson black lable Joseph perrier cuvee royal Moet & chandon brut imperial Veuve clicquout brut Gosset brut excellence Bollinger special cuvee Gosset grand reserve Krug grand cuvee Bollinger grand annee 1997 Joseph perrier josephine 1990 Dom perignon cuvee 1996

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Louis roederer cristial 1997 Louis roederer brut 1983 Krug cuvee 1988 Dom perignon enotheques 1990 Taittinger brut Laurent perrier brut Laurent perrier grand siecle Krug clos du mesnil 1992 Pommery pink pop

Champagne rose Pommery pink pop Lanson rose Joseph perrier rose Moet& chandon imperial rose Veuve cliquot rose Laurent perrior rose Laurent perrier grand siecle rose Dom perignon 1995 Krug rose Louis roederer cristal rose 1998,1992,1985 Billecart salmon rose Laurent perrier rose Louis roederer rose 1982 CHAMPAGNE GRAPE VARIETIES The grapes of Champagne are primarily black. About two-thirds of the vineyards grow black grapes. However, although the skins are black, the juice is white. The chief grape is Pinot Noir, which make all the finest red Burgundies. It has difficulty ripening in Burgundy, any further north in Champagne it almost never attains any great depth and strength of color or alcohol. This is fair because with the exception of pink Champagne, or the rare, non sparkling Coteaux Champenois, the idea is to produce a white sparkling wine. Very careful pressing of the grapes in enormous square vertical presses is the best way to draw of the juice as pale as possible. Even so, the black grape juice does have a fairly big feel to it, and a Champagne relying largely on black grapes is certain to be heavier and take longer to mature. Example of the Pinot Noir Grape Variety The other black grape is Pinot Meunier, which makes a softer, fruitier style, important in producing easy, forward wines. Example of the Pinot Meunier Grape Variety The white grape is Chardonnay of white Burgundy fame. This produces a lighter, fresher juice, and the resulting Champagnes are certainly the most perfumed and honeyed. They have been

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criticized as lacking depth and ageing potential. Not true good Blanc de Blanc has a superb, exciting flavor which is only improved by ageing. Three grapes permitted are: PINOT NOIR (BLACK) = cherry, strawberries, black berries, red PINOT MEUNIER (BLACK) CHARDONNAY Pinotage: This grape belongs in South Africa. It is a crossed variety, the parents being Pinot Noir and Cinsault, which was once known as Hermitage. Characteristics: summer fruits, fruitcake, tar, leather, smoke. Champagne cocktails are Royal gallery Kir royal Lemon mimosa Mango bellini FORTIFIED WINES:Fortified wines are being fortified by the additions of the alcohol either during or after the fermentaitons which enables the alcoholic % increases from 15th to 21% .It was created at the beginning of the 18th century in the DOURO vally in Portugal. some of the examples of the wines are sherry,port,madira,marsala,Ruby port,Tawny port,crusted port,white port and vintage port ,malaga tarragona . ROSE WINES Rose wines, often referred to as Blush wines or written ROS, are wines which are not truly red, but have enough of a reddish tinge to make them assuredly not white. The actual color varies depending on the grapes involved, and often may seem to be more orange than pink or purple. Rose wines may be produced in a number of different ways, depending on the desired results. Most Rose wines are the result of crushing the red grapes used rather early on, so that they are not able to impart their color or much tannin to the final wine. These wines are in most respects white in character and flavor, with only the tinge of red and some subtle taste differences belying the difference. In the past, it was fairly common to make Rose wines by simply taking a white wine and adding a bit of red wine to it. Some winemakers thought this could produce interesting wines that possessed some of the hearty character of a red wine while retaining the crispness of many whites. This practice has fallen out of vogue, even in Champagne where it was once quite respected. Rose wines are generally sneered at by wine connoisseurs, but many people find their crispness and lightness very refreshing in hot weather, leading to them being often referred to as summer wines. Styles vary widely, but in general, a Rose wine is much simpler than a true heavyweight white or red wine even if made from the same grapes. European Rose wines are generally dry,

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while Rose wines from the United States are generally sweet. Sometimes, this distinction is highlighted by referring to sweet Rose wines as Blush. One of the most popular Rose wines in recent years is the White Zinfandel so popular in California. Rather than being made by blending red and white wine, or by crushing grapes before the color has time to leech into the wine, White Zinfandel is the result of a practice in the production of Zinfandel known as bleeding. When bleeding a red Zinfandel, winemakers often take away an ample quantity of liquid so that the resulting wine is stronger and more concentrated this lighter, less tannic remainder is then packaged and sold as a wine in its own right: White Zinfandel. After a lengthy period of declining popularity, it seems that Rose wines may again be on the rise around the world. Pockets of enduring popularity in regions of France and Spain have ensured the survival of some quality makers of Rose wine, and now that the social prohibition against Rose is diminishing, many consumers in England and the United States are turning once again to this summertime favorite. Anjou Tavel Bin 35 Sierra zinf Sunset Sherra lorry

What Is Fortified Wine? Fortified wine is a wine to which a neutral grape spirit (brandy) has been added during fermentation. Unlike other wines to which nothing is added, these wines are "fortified" by this addition of strong alcohol, increasing the final alcohol content and halting the fermentation. There are many fortified examples of wine from around the world but three are most prominent by far. Port wine, produced in Portugal's Douro Valley, is a fortified red wine (generally). Madeira, from the island of Madeira in the Atlantic, and Sherry, from southern Spain, are two other famous fortified wines, both of which are produced from white grapes. Depending on when the grape spirit is added during fermentation, anywhere from a dry to sweet wine can be produced. While most Port are quite sweet, Madeira and Sherry can both vary from dry to very sweet. Because alcohol is added, the resulting wine is generally higher in alcohol than typical table wines, generally in the 17 to 20% range. The fortification with alcohol generally produces a more stable wine that is capable of very long aging, even into the hundreds of years in some cases! Other wines that are produced in this style with fortification include Banyuls and Maury from the South of France, Marsala from Italy and port-styled wines from California and Australia.

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How Are They Made? Normally wines are made from grapes which are fermented until the yeast stops fermenting, converting the sugar in the grapes into alcohol. This generally occurs because the yeast run out of sugar and a dry wine is the result. However, in the production of fortified wine, the neutral grape spirit is added at some time during fermentation. The sudden large increase in alcohol content stuns the yeast and they stop fermenting (most yeast can't tolerate very high alcohol levels). This halts the fermentation process at whatever point it was when the alcohol was added. The wine then goes on to be aged and bottled in various ways depending on the style of wine being produced. By stopping fermentation, whatever sugar was left in the wine at that point is left in the final wine. So if the wine is fortified early in the fermentation then the resulting wine will be quite sweet (since a lot of sugar is left in the wine). If the fortification occurs later, near the end of fermentation, then the wine will be more dry. After fermentation, most fortified wines are aged in barrel for some period of time before bottling. This can vary from just a couple years to literally decades! This depends on the style of wine being produced. What Do They Taste Like and What Foods Do You Eat with Them? The styles of these wines vary. Most Port is quite sweet and is firmly in the dessert wine range of sweetness. They are dark, rich, heady wines made in several styles depending on how they are aged prior to bottling. They can be wonderful alone after dinner or accompanying many cheeses and dried nuts. Madeira and Sherry are both generally aged in barrel a long time and develop somewhat unique aromas and flavors due to oxidation that occurs during this process. Madeiras can range from almost dry (such as a Sercial) to very sweet (Malmsey). Sherries also vary in sweetness. Light Fino and Manzanilla Sherries are dry whereas Olorosso, Amontillado and particularly Cream Sherries can have some sweetness to them. These wines, particularly young Port and Madeira, often benefit from decanting and aeration prior to drinking. Decanting even for many hours or overnight often help the wine open up. Again, all of these wines are generally very long lived and will also last in bottle after being opened longer than regular table wines. However, we still recommend drinking them up within a few days for their freshest flavor and most complexity. Want to learn more about pairing specific wines with food? Be sure to check out our Port Wine Port - the World's Most Famous Fortified Wine. Port wine though typically associated with Portugal, really owes at least part of its invention to England as a direct by-product of battling France. Basically, the English boycotted French wine in the late 17th century as a result of war and began buying their wine from Portugal. The Brits started adding a wee bit of brandy to the still wine to help sustain it during the voyage back to England. This brandy addition, served to give the still wine the fortitude to make the long trip on a rocking boat, but it also made the wine considerably sweeter to boot. Ports have a reputation for being higher in alcohol, noticeably sweeter, with more body and palate density than other still

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wines. If you are a fan of desserts, then Port may be your new pairing partner, as they accommodate a number of dessert options with ease and added versatility. What is Port Portugal's Douro Valley is the key viticultural region for growing the more than 50 different local red and white grapes used for making Port. While the majority of Port is made from red wine grapes there is a category, known as "White Port," that as the name implies, is made from white wine grapes. By definition, Port is made by taking a still wine and adding brandy to it. The name Port is derived from the coastal city of Porto, Portugals second largest city, and the key city found on the mouth of the Douro river. Port is now being made in several countries, but to experience what authentic Port delivers, you might want to opt for the true blue Portugal Port, designated as Porto on the bottles label. Types of Port: In broad terms, Port can be split into two distinct categories: Wood Aged or Bottle Aged. The only true bottle aged port is a Vintage Port, while the other Ports are all Wood Aged to some extent. In general, Port starts life as a red wine (unless of course it is a white Port) and then it's typically aged in wood casks or in the bottle (if its a Vintage Port). Ruby Port Ruby Ports, so named for their distinct ruby color, are the economical, entry-level Ports, made from a mix of both grapes and vintages and aged for a total of 3 years. One year of aging does actually occur in an oak cask and the other two years of aging is supposed to occur in the bottle; however, Ruby Port does not technically continue to age in the bottle because it is typically already oxidized. Ruby Ports are designed to be consumed young. Foods to Pair with a Ruby Port: Blue cheese, milk chocolate and berry-based desserts. Tawny Port A Tawny Port is lighter in both color and body when compared to a Ruby Port and typically lies on the slightly sweeter side of the spectrum. As a tawny Port spends more time in oak, its color start to fade from ruby red to more ruby-orange, Technically "brick red" and sometimes increasing to an almost mahogany color. Its tastes become nuttier and the flavors begin to develop the rich flavors of caramelized figs, dates and prunes compared to the Ruby Port. On the label, the age is most commonly designated as 10, 20, or 30 years. These year designations are the average compilation of various vintages used in the Tawny Port blend. Tawny Ports come in three different styles: Colheita, Crusted or Indicated Age. A Colheita Port is considered a Tawny port that is made from grapes that all share the same vintage year. While a Crusted Port is an unfiltered tawny that develops visible sediment, crust, and needs decanting before serving. Tawny ports that are made from grape blends that are older in average age are referred to as Indicated Age tawny Port. Foods to Pair with a Tawny Port: Aged cheddar cheese, caramel apples or apple pie, dried fruit, milk or dark chocolate, cheesecake, tiramisu, pumpkin or pecan pie. Vintage Port A Vintage Port is a Port that is made of blended grapes, usually from various vineyards, which are all from the same vintage year, hence the name. Vintage Port typically spends about 6 months in oak and then goes unfiltered and unoxidized into a bottle for further aging. This further aging is typically to the tune of another 20 years! As a direct result of this long-term aging, you can expect a pretty heavy layer of sediment that requires decanting and a good bit of aeration to take

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place prior to consumption. If Ruby Ports are the entry-level Port, then Vintage Ports represent the upper echelon both in style and cost. A classification that is common to to mistake with the "Vintage Port" designation is the "Late Bottled Vintage" Port (LBV). This particular style of Port is made with grapes from a single vintage, but it has only aged 4-6 years in oak before it is bottled and released. Foods to Pair with a Vintage Port: Blue and Stilton cheese, almonds and walnuts, chocolate and chocolate-based desserts and puffed-pastries. White Port As the name implies, is derived from white grape varietals and can be made in both the very dry to semi- sweet styles. White Port is typically fruitier on the palate and a bit fuller-bodied than other fortified white wines. Often served as an aperitif, this particular Port has found favor as a gin replacement when served as a Port and Tonic on the rocks. Storing and Serving Port Vintage Ports should be stored on their sides, in a dark, cool environment like their still wine counterparts. Ruby and Tawny Ports are ready to drink once released and can either be stored upright or on their sides. Once opened Ports can last from a day (Vintage Port) to several weeks for Ruby Ports and several months for Tawny Ports. For opened Ports the determining factor for whether it will last a day or weeks is the amount of time it has spent oxidized and in oak. When serving Port shoot for keeping the serving temperature right around 65 degrees. AROMATISED WINES: these wines are prepared with the additions of the brandy or neutral spirits and flavored with the herbs, roots, barks, .example like vermouth, bitters, ENDANGERED SPECIES: AROMATISED WINES Do you drink vermouth? If so, let me extend my personal congratulations, and urge you not to stop. If the drink world has a pygmy hippo, an angel shark or a Siberian tiger, they are mostly constituted by the exotic flora and fauna of aromatised wines. Singular and exquisite, these drinks were once familiar halts on the drinking landscape. Now, alas, theyre somewhere between vulnerable and endangered. Flavourings have been added to wine for as long as wine has been made. Originally, this was for a highly practical purpose: to stop wine souring. Sipping wine flavoured with herbs, spices, resin, sugar or honey was more fun than gulping vinegar. Our medieval ancestors flavoured wine as a matter of routine: the drink was called Hippocras (since the spices were strained through a bag called a manicum hippocraticum or sleeve of Hippocrates). A sixteenth-century recipe in the British Library calls for sugar (a pound for every gallon of wine), cinnamon, ginger, nutmeg, cloves and grains of paradise. There are hundreds of variants. Progress, though, brought us bottles and corks, and the fortification of grape juice or partfermented wine with high-strength spirit. By using fortification, or by bottling a wine and

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whacking in a cork, the souring of wine could be averted. Corks joined bottles from the midseventeenth century; fortification became commonplace from the mid-eighteenth. And from them on, the flavouring of wine became a more subtle affair. It no longer required tooth-rotting shovelfuls of sugar. Health considerations, always a sales pitch when herbs or spices were involved, became paramount. Wormwood (ARTEMISIA ABSINTHUM ) had long been considered tonic for the tummy; vermouth is derived from wormwood wine (Pepys drank and called it just that) via an Anglicization of the German equivalent WERMUT. Technically, vermouth is now just a fortified, flavored wine from which wormwood has been chased. Though not, as it happens, entirely I once visited, blithely enough, the Noilly Prat factory down near Ste in the far south of France, expecting to see a vat or two of wine with a few sprigs of herbs floating around in them. Such innocence. Noilly Prat (the original French vermouth prescribed by purists for authentic dry Martini) makes the recipe for Melton Mowbray pork pie look no more challenging than boiling an egg. Noilly Prat begins life as a pair of local white wines: two-thirds of the incisive Picpoul and one-third of softer Clairette. Both are fortified to 16 per cent alcohol by volume (abv), and stored in big casks underground for a year. They are then transferred to smaller casks, leaving an airspace in each, and left outside for a year. The rain hammers down in winter, and the sun bakes them in summer. In spring and autumn, a white yeast mould similar to the flor which grows on fino and manzanilla sherry develops on the surface of the wines. But it all gets stranger still. Do you realise Noilly Prat is part-Greek? Yes, the recipe requires Muscat from the Greek island of Samos to be added after open-air ageing, together with one per cent of an alcoholic infusion of red fruits (chiefly raspberries) and citrus peels. More alcohol then gets tipped in, to take the drink up to 18 per cent, and then a kilogram of mixed herbs, flowers and roots is added for each thousand litres of wine. Chamomile is very important (Noilly Prat absorbs over half Frances annual production), but elderflower, oregano, lemon balm, saffron, nutmeg and iris roots are also Auxerrois: Also known as Malbec or Cot, Auxerrois creates a neutral wine, fruity and soft. It is mainly grown in Luxembourg and Canada. In Alsace it is ofted blended with the Pinot Blanc grape. Barbera: Barbera is a low-tannin grape known for its tarry flavor. It is very widely planted - in California it's about equal with Merlot grape vines, while in its home in Italy it has more acerage than Sangiovese and Nebbiolo. Piedmont is especially well known for this grape. Cabernet Franc: A "parent" of the Cabernet Sauvignon grape. Cabernet Franc is used in Bordeaux - added in small amounts for flavor. It is also used in the Loire Valley, where it is called Breton. Other names include Bouchy, Bouchet, Gros Bouchet and Veron. Cabernet Franc is mostly used as an additive to blend with other grapes.

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Cabernet Sauvignon: Cabernet Sauvignon wines are made from these grapes - on the vine they are red, small, and tough. The wines tend to taste like blackberries and cedar. Bordeaux uses the Cabernet Sauvignon grape, usually mixed in with Merlot. These grapes are also grown widely in California and Australia. The grape contains a lot of tannin, which leads to a good red wine when properly aged. Chardonnay: This is a fresh, fruity grape grown in Burgundy, Champagne, California, Australia, and South Africa. Chardonnay wine tends to taste like fruits - melon, peach, etc. - and also many have an oaky flavor. It is one of the most popular and easiest to grow white grapes - it buds early, grows easily and has high ripeness levels. Chenin Blanc: This grape makes a light, fruity wine. It is planted primarily in the US and in the Loire valley of France (well known in Vouvray wine). In South Africa this grape is referred to as Steen. Also known as White Pinot (Pinot Blanco), Chenin Blanc is able to age ten years or more. Cinsaut: Also known (incorrectly) as Hermitage, this grape is mostly used for blending with other, stronger varieties. Cinsaut is the "parent" of pinotage. It is grown in Southern France, Lebanon, Australia and South Africa. Colombard: These grapes end up making a wine with "tropical fruit" overtones, a light wine to go with seafood. It is used in South Africa and other countries. South Africa also uses Colombard to make brandy. Cortese: The primary grape for Gavi wine, this grape ripens early and makes a neutral white wine. It is grown primarily in Piedmont, Italy. Ehrenfelser: Created by crossing the Johannisberg Riesling grape and a Sylvaner grape clone, Ehrenfelser is extremely frost resistant. The wine it creates tastes a great deal like Riesling wine. Ehrenfelser is grown primarily in Canada. Gamay: This is the grape famous used in Beaujolais Nouveau wine, from France. It is often drunk young in as in these light fruity reds. various types of gamay are used in the US often in Blands. Gewurztraminer: The first part of the name literally means "spicey" in German. It has a floral taste with nutty tones. Gewurztraminer is also grown in Italy, California, Canada and Australia. Grande Vidure: Also known as the Carmenre grape, this grape was best known for its use in Medoc wines. While some thought this grape had been destroyed by phylloxera, cuttings were taken to Chile in the mid-nineteenth century, where phylloxera has not arrived yet. The grape is known for problems with coloure and oidium, and produces low yields. Grenache: Grenache is most often used for rose wine, and is widely planted in France, Spain and California. It is the second most planted grape in the world. Wines made with grenache tend to be sweet and fruity, with little tannin. "Grenache" refers to Grenache Noir, the red variety, but there is also a Grenache Blanc. Kerner: A German cross of the Riesling grape and Black Hamburg (Trollinger), Kerner is resistant to frost and does well in cooler climates. It has a sweet taste, much like a Riesling wine. The grape does well in cooler areas like Michigan, US. Lemberger: Also known as Blaufrankish and Limberger. Lemberger is a popular Austrian wine that is also planted heavily in Washington, US. Marchal Foch: Early ripening, this grape has very small berries in small clusters. The vines are hardy, though, and make a good range of red wines.

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Merlot: This is an early ripening grape, with gentle flavors of cherry, honey, and sometimes mint. It has less tannin than some of its red cousins. Merlot wine is a major blending component of most Bordeaux wines. It's grown in France, Italy, Australia, and in the states - California, Washington, and Long Island, NY. Muller-Thurgau: The grape most widely planted in Germany, Muller-Thurgau comes as a mix of riesling and sylvaner. This is also grown in Austria, New Zealand, and the northwest section of the US. It has a floral aroma. Muscadet: Part of the confusing-Musc-series, Muscadet or Muscadekke is one of the white grapes grown in Bordeaux. It is not related to the Muscat grape, and does have a grapey-tasting flavor. This grape is well known for its use in the Tokay wine of Australia. Muscadine: This is a Muscadinia grape which is a separate branch from normal vinifera grapes that most people know of. Grown almost primarily in southeastern US and in Mexico, the Muscadine is a large grape with a thick skin. Scuppernong is a type of muscadine grape. They are very hearty and grow in places that other grapes might not. Muscat: This is a very grapey-tasting grape that doesn't ripen easily. There are various varieties of Muscat - Muscat Blanc, Moscato (Italy), Muscat of Alexandria, and Muscadel. Moscato is the grape used for Asti Spumanti, the sparkling wine from Italy. Muskat Krymskii: This aromatic white wine is used in Bulgaria, the Ukraine and other eastern European countries. Other names include muskatel, misket or mishket. The wine tends to be wheat colored, and have a clean fruity bouquet. Nebbiolo: This is a late ripening grape that's known for being tannic, pruny, tarry and chocolaty. It is notoriously difficult to grow. Nebbiolo is grown in the Piedmont area of Italy (where it makes Barolo wine), Switzerland, California and Australia. Optima: A German variety used to add sugar to other wines, this wine is not very palatable on its own. Ortega: A cross between Muller Thurgau, Madeleine Angevine and Gewurtztraminer. This is very flavorful and has a mangoey taste to it. It is grown in Canada. Petite Sirah: This is a dark, tannic, fruity grape. It sometimes has smoky or chocolaty tones to it. It should not be confused with Sirah/Shiraz grape, which is a completely different grape. It is popular in California where it often goes into "jug wines". Pinot Blanc: This grape has a flavour very much like Chardonnay wine. It is grown in Alsace, Italy, and Austria (where it's known as Weissburgunder). It is a mutation of the Pinot Gris grape. It's used in many Californian sparkling wines. Pinot Gris or Pinot grigio: This is a clone of Pinot Noir, grown in France, Germany, Austria and along the west coast of the US. It's also known as Rulander or Grauer Burgunder. It can be used to create both fine whites and roses. Pinot Noir : These grapes are softer and earlier ripening than Cabernet grapes, and are very sensitive to conditions. Used often in red wines, they are also used (without skins) as a white ingredient in Champagne. Pinot Noir wine is made in Burgundy, and also Australia, California, Oregon, Italy and Germany. Pinot age: Developed in the early 1900s and used primarly by South Africa, Pinotage is a mix between pinot noir and cinsaut. The grape makes a wine that is hearty, with a fruity and spice taste.

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Riesling: Not just a dessert wine-grape, Riesling can produce dry crisp and fruity wine as well honeyed, musky flavors in warmer climate or when left longer on the vine. Riesling wine is native to Germany, and is also used in France, Australia, California, and many other countries. The Finger Lakes region of New York is well known for their Rieslings. Riesling is also used in the creation of Ice Wines Sauvignon Blanc: This grape is grown primarily in California and France. It has a grassy flavor and makes a crisp, light wine. Scheurebe: This is a mix between Sylvaner and Johannisberg Riesling. It is mostly planted in Germany and is used for aromatic white wines. Semillon: This thin-skinned grape ripens early, and is used mostly in Bordeaux, France. It has a grassy, "figgy" flavor. It is also grown in Australia and California, and is often blended with Sauvignon Blanc. Seyval: Seyval is an "East Coast US" wine, and is one of the most widely planted grapes east of the Rocky Mountains in the US. They have melony flavors, as well as grassy/hay overtones. Sylvaner: Sylvaner was once the most widely planted grape of Alsace, France, but now only accounts for 15% (and dropping). It is also grown in Germany and Central Europe. The grape produces a pleasant, but bland, white wine. Flavors include light spice and floral ones. Syrah/Shiraz: This grape is grown in France and California as Syrah wine, and in Australia as Shiraz. In France, it is associated with the Rhone Valley and Hermitage red wines. Syrah tends towards a minerally, blueberry, or sometimes spicy and peppery type of flavor. Petite Sirah is an entirely different grape. Siegerrebe: Siegerrebe is a cross bewteen Gewurtztraminer and a normal table grape. It ripens very early, and has a high sugar content. Wines made with Siegerrebe have tastes of peach and honey. Tempranillo: Tempranillo: The grape of Rioja. Many of the characteristics of Rioja are derived from the long oak-ageing. Characteristics: vinified without oak, you might find strawberries and soft spices. Trebbiano: Viognier : This rare varietal originated in Condrieu, on the northern Rhne. It is predominantly found in the Rhne valley and California, noted for spice, floral, citrus, apricot, apple and peach flavors. It typically produces medium bodied wines with relatively high acids and fruit. Viogner can produce fairly complex wines. Vidal Blanc: Vidal is mostly grown in the northeast US, and is very hearty. It does well in late harvest sweet wines, as well as in icewines. Zinfandel: Most Zinfandel grapes are grown in California, although they are thought to have originated in Southern Italy. The wines can be fruity or spicy, depending on age. The Zinfandel grape makes both Red Zinfandel (if the skins are left on) and White Zinfandel (if the skins are SERVICE: RED WINES: GOES WITH THE RED MEAT WHITE WINES: GOES WITH WHITE MEATS ROSE WINES: GOES WITH ANY FOOD APPETIZER WINES: GOES WITH SOUPS DESERTS WINES: GOES WITH DESSERTS OR COFFEE

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SAPRKLING WINES: GOES WITH ANY MEALS MESUREMENTS OF THE ALCOHLIC BEVERAGE 1ML=1ML 1CL=10ML 1oz=30ml Vital measurements which a bartender/f & b service staff must know

WINES TRADE: Vintage wines: wines made in vintage years Vine: Aging: maturations of wines in wood or bottle Aroma: taste in the mouth Bouquet: aroma or perfume or smell in the glass/bottles Brut: dry wines

THE FUTURES OF THE WINES: the wine productions will go high and demand will also be higher than the presents day. Slowly the grapes will be reduced and controlled for the medical uses and of course there will be still high productions of the wines. Different types of grapes will be used to make a single bottle wines and the fermentations/distillations process method will be vanished. One of my favorite globalization books is The Box:HOW THE SHIPPING CONTAINER MADE THE WORLD SMALLER AND THE WORLD ECONOMY BIGGER by Marc Levinson. It is the story of how the invention of the standard

shipping container (those 20-foot steel boxes you see on ships, rail cars and truck beds) made international trade much cheaper, more efficient and more secure. Now it looks like another kind of box is about to shake up the wine world. Cheap and Nasty:Im talking about box wines or bag-in-box (BIB) wines (the Australians call them cask wines) that feature an airtight wine-filled plastic bladder inside a cardboard box. You use a built-in spigot to get to the wine. They can be found on the bottom shelf of the wine wall and behind the bar and out of sight at your local restaurant. They come in several sizes 3 liter and 5 liter containers are the most common. Box wines have a bad reputation. They first appeared in the 1970s and were filled with generic bulk wines. They were one step down from the popular 1.5 liter magnum bottles of Burgundy, Chabils and the notorious Rhine wine. Box wine was cheap, nasty stuff that acquired a frequently deserved bad reputation. Its time to reconsider box wine. Screw caps had a bad reputation, too, until quite recently. We associated them with low grade swill until fine wines appeared under screw cap (the New

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Zealand producers were in the vanguard) and we began to appreciate that that screw caps have many advantages. Now screw caps are actually associated with QUALITY for some types of wine, especially youthful whites, and no one expects to pay less or get less because of the screwtop closure. The technology of box wine is very solid. The airtight bladder is a neutral container that is well suited to holding wine for relatively short periods of time. (Dont cellar box wine consume within a year of production check out the drink by date on the box.) The bladder and spigot do in fact protect the wine from oxygen in the short run, so it will last longer once opened (especially if the box is stored in the fridge) than similar leftover wine in bottles. Bladders are so good at the particular thing that they do that they have become an industry standard technology for bulk imported wines, which are shipped in huge bladders inside steel shipping containers (big bag in big box) and then bottled in the import market. So you may already be drinking box wine and not know it. The box wines sales risings The most recent Nielsen retail wine sales figures (reported in the October 2009 issues of WINE BUSINESS MONTHLY ) suggest that box wine sales are growing. Wine sold in 3, 4 and 5 liter containers (most of it is box wine, I think) accounts for just under 10 percent of US supermarket wine sales, according to the Nielsen data (compared to 65% for standard bottles with the remainder in 1.5 liter and other formats). Sales are rising in this category, with 3 liter packages up 8.7% in the last year on a dollar basis, for example, and 5 liter packages are up 9.3% by value. The total market for box wines rises if we include on-premises sales. Recent data (see previous posts) indicate that box wines (served to customers in carafes and by the glass) are strong sellers in casual dining establishments. The rise of box wine is part of the trading down effect, clearly, since most box wines fall into the two price categories that are experiencing the highest growth. Sales of wines that are less than $3 per 750ml bottle equivalent have risen 7.1 percent according to Nielsen and by 10% for wines between $3 and $5.99. Supermarket sales of $20+ wines, on the other hand, have FALLEN by 3.4%. Nasty, Brutish and Short?;Does this mean that Americans have traded down all the way to the bottom, back to the nasty box wines of the 1970s? The answer, incredibly, is no. Or at least not necessarily, according to the October 15 issue of WINE SPECTATOR . You cant miss this issue on the newsstand it features a cover story on 500 Values for $20 or Less and includes a set of box wine reviews that make interesting reading. WINE SPECTATOR purchased 39 box wines in packages that ranged from 1 liter to 5 liters. Twenty seven wines were rated as good (a score of 80-84) and ten very good (85-89). The names of the 2 wines that scored below 80 were not reported. The top box wine, going by the rating numbers, is a white: Wine Cube California Chardonnay, which sells in Target Stores for $17 per 3 liter box, which is $4.25 per standard bottle equivalent. It earned a very respectable 88 points. Wine Cube is a partnership between Target and Trinchero, the maker of a wide range of wines including Sutter Home. The best red wine (at 87 points) is the Black Box Cabernet Sauvignon Paso Robles 2006, which costs $20 for 3 liters or $5 per standard bottle equivalent. Black Box is a widely distributed Constellation Brands product. Good AND Cheap?

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Some box wine, apparently, is both pretty good and pretty cheap. Perhaps just to show that they really do rate wines blind, WINE SPECTATOR gave a pretty good 84-point score to a non-vintage Carlo Rossi Cabernet Sauvignon California Reserve wine. Five liters for $13, in case you are interested, Thats $1.97 per standard bottle equivalent. How can decent wine be this cheap? One answer, of course, is that you can choose to make the wine itself less expensive by economizing in the cellar in many ways (less oak or none at all for red wines, for example). But to a considerable degree the box itself is responsible for the savings. The bag in box container costs less than $1, according to the WINE SPECTATOR article, which automatically saves $4 to $8 compared with a similar quantity of wine in standard glass bottles and the box they come in. Shipping costs are also less since the boxes weigh much less than glass bottles for the same quantity of wine and are less likely to be damaged in transit. There are environmental benefits too, especially in areas where glass bottle recycling is problematic because the sour economy has undermined the market for recycled glass. Is box wine the future of wine? No. The wine market is too complex to be dominated by any single trend. But with better wine in better boxes (and with consumers embracing a more relaxed idea of wine) box wine deserves to play a bigger role in the future of wine. Another triumph for The Box Wine Futures Wine Futures :to buying wine after it is made, but before it is bottled. Cask samples of wines are made available for tasting to wine journalists and large wholesale buyers in the spring following the vintage. The brokers and merchants sell the wine on to their customers. It is generally bottled and shipped around two years later. In good vintages, wine futures can offer the investor the greatest return; the initial release prices are usually the lowest at which the wines will ever be sold. However, when buying wine futures it is strongly recommended that you deal only with established and reputable retailers and importers. Bordeaux Futures Commonly, the wines are released in a number of 'tranches' with each release priced at a different level depending on how the previous one sold. 1997 Bordeaux is an example of a poor vintage where the initial release was priced too high. The 1997s declined in price over the following years. The Bordeaux 2000 vintage was quite the reverse; a vintage in great demand, it was initially priced too low. The first tranche prices did not appear on Wine-Searcher as the wine merchants reserved their allocations for their best customers. Even those who bought at the second or third tranche prices saw the value of their wines rise quickly.

BEERSBeer is one of the world's oldest beverages, with the history of beer dating back to the 6th millennium BC, and being recorded in the written history of Ancient Iraq. The earliest Sumerian writings contain references to beer. A prayer to the goddess Ninkasi known as "The Hymn to Ninkasi" serves as both a prayer as well as a method of remembering the recipe for beer in a

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culture with few literate people. As almost any substance containing carbohydrates, mainly sugar or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world. The invention of bread and beer has been argued to be responsible for humanity's ability to develop technology and build civilization. The earliest chemically confirmed barley beer to date was discovered at Godin Tepe in the central Zagros Mountains of Iran, ca. 3400-3000 B.C. Beer may have been known in Neolithic Europe as far back as 3000 BC, and was mainly brewed on a domestic scale.[12] Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century.[13] The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process, and greater knowledge of the results. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweriesMore than 133 billion liters (35 billion gallons) are sold per yearproducing total global revenues of $294.5 billion (147.7 billion) in 2006. Beer is an alcoholic drinks brewed from malt,sugars,hops & water and fermented with the yeast.it can also be like this that beverage fermented from cereals and malt,flavoured with the hops.the alcoholic volume in the beer is between 3% to 5% and it is also the refreshing drinks. Beer: The Basics Beer is a fermented beverage principally made from four ingredients; water, malted barley, hops, and yeast. Each one of these ingredients will impart its own flavour characteristics to the finished product, one which is almost as old as civilization itself. One Egyptian recipe called for bread to be left out in the rain and then allowed to ferment. The result was a soggy but mysteriously invigorating concoction.Rhine heights:You may have heard of the "Bavarian Purity Law," also known as "Reinheitsgebot." This German law, dated 1516 and still enforced today, stipulates that only barley malt, hops, and water may be used in the making of beer. It is one of the earliest and longest running, examples of consumer protection legislation. Inventive brewers, like inventive cooks, have often experimented with the addition of other ingredients in their search for the perfect brew. These additional ingredients are called adjuncts and are any source of carbohydrates other than malted grains. Many brewers, in their search for the perfect bottom line and a stable beer with a longer shelf life, add ingredients such as cane or corn sugar, molasses, corn, and rice in order to provide the sugars required for fermentation without incurring the costs of more expensive malted grains. Though these cheaper ingredients, in restrained quantities, can be used with intelligent care by a craft brewer, macrobrewers tend to be unrestrained in their use.

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MACRO VS. MICRO: WHAT IS THE BIG DEAL ABOUT A "MICROBREW," ISN'T BEER ALL PRETTY MUCH THE SAME? MICROBREWERIES (THE LITTLE GUYS, HOWEVER YOU WANT TO DEFINE THEM) ALMOST UNIVERSALLY USE CRAFT BREWING TECHNIQUES. THIS IS THE TRADITIONAL METHOD OF MAKING BEER IN SINGLE BATCHES. EACH RECIPE IS PRODUCED TO MAXIMIZE THE DESIRABLE CHARACTERISTICS OF ONE BEER. On the other hand, microbrewers (the globally present brand makers) almost always use high gravity brewing to produce their products. Although it may sound like work for NASA, the gravity that is referred to here is just another word for alcohol. In this process beer is fermented to an alcohol content approaching that of wine and then cut with water. It may also be further processed to produce more than one brand. These practices usually result in a less malty and more estery(fruity) product. Another macro technique is the high budget advertising campaign to convince consumers that there actually is a difference between their brands. Barley: is preferred to as a cereals as it can be more easily malted for brewing and solubles extracted from malt are complete than those of others grains.when the grains has been steeped and dried it is termed malt,and is ready for grinding or stoning.Any cereals containing starch or sugar can be used in the brewing of the beers.examples like maize,rice,corn,wheat,however these grains lacks the essential enzymes (chemicas which facilitate the extractions of the starch or the sugar)and when used requires special treatments and if it is used alone the final products wouldnt be the beers. Water:, comprising about 96% of the final product, is a key ingredient. While some brewers like to evoke images of pristine glacier fed springs, effectively, water is an easy ingredient to modify by filtration (usually to remove chlorine) or the addition/subtraction of salts. Hard water tends to be more appropriate to ales while soft water compliments the subtler flavour profile of a lager. Malt:This ingredient is made from grain, usually barley, that has undergone a process of wetting and drying called malting before the brewer can use it. Raw grain is soaked and begins to germinate (sprout) releasing enzymes that help convert its carbohydrates into fermentable sugars. It is then roasted to stop the germination process. The roasting can vary in duration in order to create different degrees of roasty flavour. The germinated/roasted grain introduces to the beer; colour, malty sweet flavour, body, and protein to form a good head. The yeast will consume the sugars and produce beer's intoxicating ingredient (ethanol) and its bubbles (carbon dioxide, CO2) Hops are the cone-like flowers of a female climbing vine in the cannabis family which can grow as tall as 18 feet. Hops contain oils, bitter acids, and resins that counterbalance the sweetness of the malted barley, add flavour, provide aroma, and help preserve the beer. Preservation is a key

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word - the same resins and acids that flavor the beer have been found to delay the inevitable effects of bacterial spoilage, thereby giving beer a longer shelf life. Beer with strong hop aroma and flavor are said to be "hoppy." Those who crave bitter beers are characterized as "hopheads." Prior to hop usage in beer making, brewers bittered their beer with flowers, leaves, berries, spices, and a host of odd and sometimes unpalatable ingredients, many of which failed miserably. By the 16th century hops became the most widely accepted spice for beer. Making beer Brewing is the process of changing water and grain into beer through a yeast catalyst. The quality of the water is extremely important. Hard water produce a bitter ale, soft water produce bitter lager. Barley or hops, or a combination of them, is used for the grain. Getting dry grain ready for fermentation is called malting. The grain is steeped in water until it sprouts. The sprouting or germination is not allowed to end naturally but is interrupted either by drying or roasting in kilns. Hops:hops belongs to the nettle family,the femal plants used beers coneshaped formations which impats a bitter flavours and aromas and stimulating disgestions. Sugars: sugar is an viatal additions as it heps to produce a beer of pale colors,less filling with a better taste,and increases the stability in the beers. Yeast, although present in all fermented beverages, was not discovered until the 18th century. It is a member of the fungus family that, because of its cell-spliting capabilities, is self-reproducing. Yeast has a voracious appetite for sweet liquids and produces abundant quantities of alcohol (ethanol) and carbon dioxide (bubbles) as a waste product. There are limits to the amount of alcohol that certain yeast strains can tolerate without dying, hence one reason for the traditional difference in alcohol between beer and wine. Yeasts are single-celled fungi. As fungi, they are related to the other fungi that people are more familiar with. These include edible mushrooms available at the supermarket, common bakers yeast used to leaven bread, molds that ripen blue cheese and the molds that produce antibiotics for medical and veterinary use. Many consider edible yeast and fungi to be as natural as fruits and vegetables. Over 600 different species of yeast are known and they are widely distributed in nature. They are found in association with other microorganisms as part of the normal inhabitants of soil, vegetation, marine and other aqueous environments. Some yeast species are also natural inhabitants of man and animals. While some species are highly specialized and found only in certain habitats at certain times of the year, other species are generalists and can be isolated from many different sources. yeast is used to leaven bread throughout the world and it is the type of yeast that people are most familiar with. Bakers yeast is produced from the genus and species of yeast called Saccharomyces cerevisiae. The scientific name of the genus of bakers yeast, Saccharomyces, refers to saccharo meaning sugar and myces meaning fungus. The species name, cerevisiae,

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is derived from the name Ceres, the Roman goddess of agriculture. Bakers yeast products are made from strains of this yeast selected for their special qualities relating to the needs of the baking industry.

The typical yeast cell is approximately equal in size to a human red blood cell and is spherical to ellipsoidal in shape. Because of its small size, it takes about 30 billion yeast cells to make up to one gram of compressed bakers yeast. Yeast reproduce vegetatively by budding, a proc