THIS INFORMATION IS SUBJECT TO CHANGE AND SHOULD BE CHECKED ON A WEEKLY BASIS

 

Thursday, February 19 Service, Sales and Storage

Objective: Discuss legal and ethical issues in regard to the sale and service of alcoholic beverages

• Various service temperatures for different wines
• What is a Sommelier, What certifications of ones knowledge are available in the wine industry
• Presenting wine
• How to open a bottle of wine
• Storing Wine
• Keeping a Cellar: Inventory, Par Stock, Maintenance
• The Wine List: Theme/style, selection, price

* Notice pages 670-671 discuss preparing for a wine tasting.  This can be useful for study groups.

*Notice pages 690-691 discuss perparing a balance wine list. This can be valuable for the future F&B manager

Thursday December 3, Distillation

Identify distilled beverages

• General Information about process: TASTING
• Distillation: Pot Still and Column Still
• Here are some fun links if you wish to learn more about mixed drinks (we will not cove this information in class or on the exam): Fun videos and cocktail recipes

Discuss how spirits are produced using proper industry terminology

• Know the sugar sources for major categories of spirit production
• Learn about: Production of Vodka, History of Vodka, Production of Gin, History of Gin, Production of Scotch, History of Scotch

Explain the factors that affect the taste of distilled beverages

• We will not taste during this session but have this available during class: Tasting Notes

Identify geographical regions where distilled beverages are produced

• Maps are available here: MAPS. Be familiar with the Cognac region and Scotch Whisky region

Thursday, November 19, Beer

Objective: Discuss beer making methods using beer industry terminology

Identify and describe the process used to make Lager Beer

Objective: Explain the factors that affect the taste of beer

Identify the ingredients used to make beer

Identify and describe bottle conditioning

Thursday, November 12, Fortified Wine

Objective: Discuss wine making methods using wine industry terminology

Identify and explain the process used to make Ruby Port, Tawny Port, Madeira, and Sherry

Identify and explain the various styles of Ruby Port

Objective: Explain the factors that affect the taste of fermented, brewed and distilled beverages

Name the 6 dominant grape varieties use to make ruby and tawny port

Describe the aging process for various styles of ports

Identify and describe the two different effects yeast has on Sherry (types of yeast fermentation)

Objective: Identify geographical regions where Port, Madeira and Sherry originate

 

Thursday, November 5, Wines of South America and Spain

Objective: Discuss wine making methods using wine industry terminology

Spain:  wine laws/designations and terms

Objective: Explain the factors that affect the taste of fermented beverages

Argentina: dominant grape varieties and laws

Chile: dominant grape varieties and laws

Spain: top two red and white grape

Objective: Identify geographical regions where fermented and distilled beverages are produced

Argentina: characteristics of the Mendoza appelation

Chile: characteristics of the Central and Rapel Valley appellations (quality producers are less important at this time)

Spain: focus on “Green Spain” and Navarra DO and Rioja DOC in the “The Ebro Valley”

 

Thursday, October 29, Wine of California

Climate of major wine growing regions, what makes it unique and identify the changes/differences from region to region. Focus on Caneros, Nappa Valley, Sonoma Valley, Central Valley, Central Coast.

Identify the major AVAs in California

Describe the significance of “The Tasting of Paris”

Identifiy a modern day winery in California that uses sustainable farming practices and what the practices are. (This is not part of the text book reading).

Thursday, October 22, Wine North America

Objective: Explain the factors that affect the taste of fermented beverages

In America we often look to the people who influence the wine world and our own wine making history.

• Know the years of prohibition, what it is/was and legacy it left behind
• Wine labeling regulations and how to read a wine label
• Identify who the following people are and their legacy (though this list could continue with many great leaders, choose 4 from the following list)
  • Robert Mondavi, Frank Schoonmaker, Helen Turley, Robert Foley, Cesar Chavez, Randall Grahm, Brother Timothy, Gustave Niebaum, Andre Tchelistcheff, Warren Winiarski, Merry Edwards, Dr. Konstantin Frank…

Objective: Identify geographical regions where fermented and distilled beverages are produced (a map will not be on the exam)

• What is an AVA?
• California, Washington, Oregon, New York
  • Climate (can vary within the state)
  • dominant grape varieties

Thursday, October 15, Wine of Australia, South Africa and New Zealand

Objective: Discuss wine making methods using wine industry terminology

Australia, New Zealand and South Africa

• Trends in grape plantings, production and sales
• Laws

Objective: Explain the factors that affect the taste of fermented, beverages

Australia, New Zealand and South Africa

• Dominant Grapes Varieties (note: this is the first time I wrote “dominant”. Why?)
• Climate
• Style of wine

Objective: Identify geographical regions where fermented beverages are produced

Australia: Focus on South Australia, Victoria, New South Wales and “South Eastern Australia”

New Zealand: Focus on Auckland, Hawke’s Bay, and Marlborough

South Africa: Focus on Stellenbosch, Overberg and Walker Bay

Thursday, October 8, Wine of Germany and Eastern Europe

• There are country specif methods used, what are they and why are they used?

• Germany
  • Grapes
  • Process
  • Styles
  • Climate
  • vineyard structure

• Review Appendix B learn how to read a German wine label

Thursday, October 1, Wine of Italy

• To discuss methods of making wine in Italy it is important to know the laws
  • VDT, IGT, DOC
    • Know what the laws mean, DO NOT try to memorize the names of the wine production areas
  • DOCG
    • As you read about the regions of Italy the important DOCG wine production areas will be highlighted. Be able to recognize the DOCGs in the areas noted below.

• Wine is made in every region of Italy, we will focus on Piedmont, Tuscany, Veneto, and Campania
  • Grapes
  • Process
  • Style of wine
  • Climate

• Identify wine regions (not appellations) on a map of Italy. The maps in the text book can get tricky, here is a simple version to look at first it also includes dominate grape varieties for all regions http://winefolly.com/review/italian-wine-regions-map/

Thursday, September 24, Champagne and Sparkling Wine

• Method Champagnoise (steps in the process)
• Charmat Method

• Champagne
  • Grapes
  • Process
  • Styles

• Identify wine regions (not appellations) on a map of France

Thursday, September 17, Red Wines of France

• What is the AOC?
• What do AOC laws regulate?
• What does Cru mean?

• Rhone Valley
  • Northern Rhone: grape variety, climate, soil
  • Southern Rhone: white grape variety, climate, soil
• Bordeaux
  • Medoc: grape variety, climate, soil
  • Haute Medoc: grape variety, climate, soil
  • Pomeral: grape variety, climate, soil
  • St. Emillion: grape variety, climate, soil
• Burgundy
  • Cote de Nuits: grape variety, climate, soil
  • Beaujolais: grape variety, climate, soil

• Identify wine regions (not appellations) on a map of France

Thursday, September 3, White Wines of France

• What makes Sauternes wines different from other white wines in Bordeaux?
• In what way are wines from Alsace unique to other French wines?
• Identify two differences between wine from Chablis and Cote d’Baume

• Loire Valley
  • Nantes: grape variety, climate, soil
  • Central Loire: white grape variety, climate, soil
  • Upper Loire: grape variety, climate, soil
• Alsace
  • grape variety, climate, soil
• Bordeaux
  • Graves: grape variety, climate, soil
  • Sauternes: grape variety, climate, soil
• Burgundy
  • Cote de Beaune: grape variety, climate, soil
  • Chablis: grape variety, climate, soil

• Identify wine regions (not appellations) on a map of France

 

Thursday, August 28, Viticulture and Vinification

Objective: Discuss wine making methods using wine industry terminology

• Formula for fermentation
• Vinification of white wine
• Vinification of red wine
• Vinification of rose wine
• Carbonic Maceration
• Blending
• Aging
• Botrytis
• Clarification
• Phylloxera

Objective: Explain the factors that affect the taste of fermented, brewed and distilled beverages

• List 5 White Vitis Vinifera Grape Varieties
• List 5 Red Vitis Vinifera grape Varieties
• Climate
• Soil
• Viticulture practices, Trellising through harvest