Kyle G’s Spirits & Liquor KNowledge
Liquor Descriptions
Vodka is a distilled beverage. It is composed primarily of water and ethanol with traces of impurities and flavorings. Vodka is made by the distillation of fermented substances such as grains, potatoes, or sometimes fruits and/or sugars.
Gin is a strong colorless alcoholic beverage made by distilling or redistilling rye or other grain spirits and adding juniper berries or aromatics such as anise, caraway seeds, or angelica root as flavoring.
Rum is a spirit distilled from fermented molasses or sugar cane, either coloured brownish-red by the addition of caramel or by maturation in oak containers or left white.
Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 45 miles northwest of Guadalajara, and in the highlands of the western Mexican state of Jalisco.
Whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn. Whiskey is typically aged in wooden casks, made generally of charred white oak.
Bourbon/Rye Whiskey can refer to either of two types of whiskey:1) American rye whiskey, which must be distilled from at least 51 percent rye; 2) Canadian whiskey, which is often referred to (and labeled as) rye whisky for historical reasons, although it may or may not actually include any rye in its production or process.
Scotch Whiskey is a malt whiskey or grain whiskey made in Scotland. All scotch whisky was originally made from malt barley. Commercial distilleries began introducing whisky made from wheat and rye In the late eighteenth century.
Cognac is the town that gives its name to one of the world’s best-known types of bandy or eau de vie. Cognac is a unique spirit in that it is double distilled. Most central in the town are Hennessey, Martell, Otard, Camus and Remy Martin.
Cordial is a sweetened distilled spirit. Liqueurs are just as important as the base liquors in the bar, and some liqueurs, such as triple sec, amaretto, and irish cream, are used more often than others. If Vodka, Gin, and Whiskey are the rock stars of the cocktails, the liqueurs are the backup singers. (Generally sold during dessert)
Kyle G’s Spirit List
Bourbon/Rye
Angels Envy
House Bourbon
Basil Hayden Dark Rye
Basil Hayden’s Bourbon
Booker’s Bourbon
Bullet Rye Bourbon
Coopers Craft Bourbon
Elijah Craig
Jim Beam Bourbon
Knob Creek
Knob Creek Cask Strength Rye
Knob Creek Single Barrell Reserve
Legent
Little book
Maker’s Mark 46
Maker’s Mark
Travers City Cherry Bourbon
WhistlePig Samurai Scientist
Woodford Reserve Kentucky Derby Bourbon
American Whiskey
Canadian Club
Crown Apple
Crown
Jack Daniel’s Fire
Jack Daniel’s Honey
Jack Daniel’s Old No7 Whiskey
Seagram’s 7
Seagram’s VO
Southern Comfort
WhistlePig Piggyback
Scotch Whiskey
House Scotch
Aberlour 12yr Scotch
Ardbeg 10yr Single Malt Scotch
Balvenie 12yr Double Wood
Balvenie 12yr
Chivas Regal 12yr
Dalmore 12yr
Dewar’s
Drambuie
Glenfiddich 14
Glenfiddich 15yr Solera
Glenfiddich 21yr Scotch
Glenlivet 12yr
Glenmorangie 10yr
J & B
Johnnie Walker Black
Johnnie Walker Blue
Johnnie Walker Red
Lagavulin 16yr
Laphroaig 10
Macallan 12yr
Oban 14yr
Irish Whiskey
Jameson Irish Whiskey
Tullamore Dew Irish Whiskey
West Cork Whiskey
Japanese Whiskey
Hakushu 12yr
Kaiyo Jap Whiskey
Kaiyo Mizunara Oak
Nikka Coffey Whiskey
Hibiki Harmony
Hibiki 17yr
Suntory Toki
Yamazaki 12yr
Yamazaki 18yr
Gin
House Gin
Beefeater
Bombay Sapphire Gin
Empress Gin
Hendrick’s Gin
Monkey
New Amsterdam
Plymouth
Tanqueray Gin
Tequila
Avion Reserva 44 Tequila
Casa Dragones Blanco
Casa Noble Anejo
Casa Noble Crystal
Casamigos Anejo
Casamigos Blanco
Cimarron Blanco
Cincoro Blanco
Cincoro Reposado
Cincoro Anejo
Don Julio 1942
Don Julio Anejo
Don Julio Blanco
Grand Mayan Agave
Grand Mayan Silver
Jose Cuervo
House Tequila
Patron Silver
Volcan Blanco
Volcan Cristalino
Vodka
Absolut Citron
Absolut Mandarin
Absolut Lime
Absolut Pears
Absolut
Absolut Grapefruit
House Vodka
Beluga Gold
Belvedere
Belvedere Smogory
Belvedere Lake Bartezek
Boardroom Citrus
Boardroom Cranberry
Boardroom Ginger
Boardroom Vodka
Ciroc Coconut
Ciroc Peach
Ciroc Red Berry
Ciroc
Grey Goose Vodka
Kettle One
New Amsterdam
Stoli Blueberry Vodka
Stoli Cucumber
Stoli Oranj
Stoli Vanilla
Stoli Razz
Titos
Rum
House Rum
Bacardi Anejo Rum
Bacardi 10yr
Barcardi limon Rum
Bacardi
Captain Morgan
Expposicion Panama Rum
Goslings
Havana Club
Mount Gay
Paraiso Rum
Rumhaven
Sailor Jerry
Siesta key
Cognac/Brandy
E&J VS Brandy
Pear Brandy
Courvoisier VS
D’ Usse VSOP
Grand Marnier
Grand Marnier Centenaire
Grand Marnier Quintessence
Hennessey VS Cognac
Hennessey XO
Hennessey Paradis Cognac
Kelt Commodore
Leopold Raffin Xo
Pere Magloire Calvados
Remy Martin VSOP
Cordial
Aperol Aperitivo
B & B Liquor
Bailey’s Irish Cream
Campari
Chambord Ligueur
Green Chartreuse
Yellow Chartreuse
Crème De Menthe White
Disaronno Amaretto
Faretti Biscotti
Fireball Cinnamon Whiskey
Frangelico
Jagermeister
Kahlua
Licor 43
Limoncello
Miami Club Cuban Coffee
Patron XO Café
Black Sambuca
Sambuca
Classic Cocktail Builds
Cosmopolitan
2 1/2 ounces Vodka of choice
1/2 ounce Dekuyper Triple Sec
splash of natalies lime juice
1/2 ounce of cranberry juice
splash of simple syrup
shake in tin with ice and Strain into martini glass
garnish with lime twist
lemon drop martini
3 ounces Vodka of choice
1 ounce of natalie’s lemon juice
1 ounce of simply syrup
shake in tin with ice and strain into sugar rimmed martini glass
garnish with lemon twist
manhattan
2 ounces bourbon of choice
1 ounce of sweet vermouth
2 dashes of bitters
stirred and strained into martini glass
garnish with cherry
gin martini
3 ounces Gin of choice
in & out style dry vermouth
Shake in tin with ice and strain into Martini glass
garnish with cucumber wheel
vodka martini
3 ounces Vodka of choice
dash of dry vermouth
shake in tin with ice and strain into martini glass
Garnish with 1 olive on pick
margarita
2 ounce Tequila of choice
1/2 ounce of magdala orange liqueur
3 ounces of fresh sour mix
mix in vessel, add ice and shake , serve over fresh ice in Salted rimmed water glass
garnish with lime wedge
old fashioned
in A Reidel Rocks add 1 orange, 1 amareno cherry, 3 dashes of angostura bitters, 1 splash of simple syrup
muddle all ingredients
add 2 ounces of Whiskey of choice and 1 scoop of ice
stir ingredients until chilled
Garnish with Orange peel and amareno cherry
Everything about wine
WINE TASTING
Wine is a fermented juice of grapes
Fermentation- The process by which the grape juice turns into wine. The process ends when all the sugar has been converted into alcohol or the alcohol reaches 15%
3 Major Types of Wine
1.) Still Wine: Approx. 8%-14% alcohol
2.) Sparkling: Approx. 8%-14% alcohol + CO2*** 3.) Fortified Wine: Approx. 17%-22% alcohol
*All wine fits into one of these categories What is a Fortified Wine?
Has an additional grape brandy which raises the alcohol content, such as a Port or a Sherry.
What is Tannin?
A natural substance that comes from the skins, stems & pits of the grapes, also from the wooden barrels in which certain wines are aged. It acts as a preservative. Without it, wines wouldn’t continue to improve in the bottle. In young wines, tannin can be very astringent & makes the wine taste bitter. Red wines have a higher tannin level than white wines because red grapes are usually left to ferment on their skins. The sensation of tannin begins on the sides of the tongue but can coat your entire mouth in excess.
What is meant by “Vintage”?
A Vintage such as a 1997 indicates the year the grapes were harvested. A vintage chart reflects the weather conditions for various years. The better the weather, the better the vintage.
A non-vintage wine or NV is a wine that is made from a blend of various years, usually to create a consistent house style.
The 5 Basic Steps To Tasting Wine
(THE FIVE S’s)
1.)“S”ee It:
The best way to see the true color of wine is to hold it against a while tablecloth or napkin. The range of color will vary; here is a list of colors for both white and red wines.
White Reds
Pale yellow green Straw Yellow Yellow-Gold
Gold
Yellow-Brown Maderized
Brown
Purple Red-Brown Ruby Brick Red Red
Brown
Color tells you a lot about the wine
White wine gets darker with age Red gets lighter with age
**If a wine is hazy, it may just be unfiltered during the making process, as many wines are. Trust your nose to indicate if any cloudiness is due to bacterial spoilage.**
2.) “S”wirl It:
A wine (especially red) should be swirled to allow oxygen into the wine.Swirling aerates the wine and produces a better smell.
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3.) “S”mell It:
Your sense of smell is the most important part of wine tasting! Your tongue can only perceive 4 tastes when your nose can smell over 2,000 different scents.
“Nose”- describes the overall bouquet & aroma of the wine
“Aroma”- describes the fruit-based odors
“Bouquet”- refers to the odors that develop with aging & maturity.
List of Negative smells to look out for
Smell
Horrid Damp Mold
Sulphur or rotten eggs/burnt match
What it Means
A defective cork- Wine is bad
Overtreated with Sulphur Dioxide
Vinegar/Chemicals
Too much acetic acid in wine. IT WENT BAD!
4.) “S”ip It:
■ Sweetness: Tasted on the tip of your tongue. This is the first thing you will taste! Fruit is found in the middle of your tongue.
The Only four tastes you can perceiveSweet, Sour, Bitter, Salt (You will never taste salty wine)
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Sour: Tasted on the sides of your tongue & in the cheeks. Acidity, most commonly presents in white wines, is invigorating & refreshing! It cleanses the palate, stirs appetite & balances the wine.
Bitterness: Usually created by high alcohol & high tannins in a wine can indicate a poorly made wine or very young wine.
Aftertaste: This is the overall taste & balance of the components of the wine that linger in your mouth. The balance of wine is what insures pleasure in wine drinking. Usually the sign of a high quality wine is a long, pleasing aftertaste or “Finish”.
5.) “S”tate your opinion:
The most important aspect of a wine is if you personally enjoyed drinking it! SHARE YOUR THOUGHTS & OPINION WITH CO-TOASTERS.
**Remember, Your opinion is always the one that counts.You should always feel comfortable with all wines you sell!**
Proper Wine Service
Glassware Service
All glassware should be checked to make sure it is clean & spotless
Handle glassware by the stem only, NEVER by the bowl
All glasses are to be placed to the guests right above the dinner plate
Empty glasses are cleared AFTER the new glass has been pourer
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Example: When an aperitif has been served, the empty glass is cleared after wine is served. White wine glasses are removed after the red wine has been poured. Always ask permission before clearing empty glasses.
Wine is to be poured with the glasses on the table, DO NOT lift glasses off the table to pour.
Presenting A Bottle of Wine
Transporting:
Remove the Bottle from the bin GENTLY. Rest the bottle against your forearm, with the bottom firmly cradles in your palm. The label should always be in view of the guests.
Allow the sediment (if any) to tuble slowly down the side of the bottle. From this point the bottle should be kept in an upright position.
Remember, handle the wine comfortably; do not be overly protective, except in the case of red wines older than 10 years.
Approval:
Present the bottle from the right of the “Host”
“Host”- The person who ordered the wine.
Always repeat wine information Example: Name of winery,grape variety, VINTAGE,
reserve appellation (Especially Zinfandel)
Upon approval, place the bottle down gently on the corner of the table with the label
facing the guest.
**IF YOU ARE UNSURE OF THE PRONUNCIATION, ALWAYS ASK MANAGER BEFORE PRESENTING THE WINE**
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Location
Opening A Bottle of Wine
● White wine should be opened on the table.
● White wines or young red wines may be open in-hand if space does not permit on
tabletop opening, but be extremely careful not to jostle the wine or look awkward.
● Open all older red wines on the table or gueridon.
Foil Removal
● Cut the capsule below the 2nd lip of the bottle **
● Remove upper portion of the foil.
● Pocket the foil.
Wipe the bottle
● Clean the top of the cork & the rim of the bottle with a towel before & after you remove the cork! An older bottle of wine may have some mold on top of the cork.
● White wines being removed from an ice bucket should be wiped down to avoid dippage.
Pulling The Cork
● Insert worm of the corkscrew slightly off center & twist entire coil into the bottle. Turn the corkscrew not the bottle.
● Hook lever onto rim of bottle and slowly remove coil.
● Remove cork from coil.
● Place the cork to the right of the taster.
● After the wine is served, remove cork from the table & discard.
**Cork extension should always be done in at least two stages. This will help eliminate cork breakage & awkwardness that occurs when you must open a bottle in “In-Hand”.**
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Tasting
Serving a Bottle of Wine
● Pour the host one-ounce to taste
● Upon approval, pour the wine
Pouring
● Wine should always be served from the guests RIGHT side, moving clockwise around the table. (Unless prohibited by space limitations)
● To properly pour, hold the bottle 1 inch above the rim pouring slowly and smoothly. While the bottle is still above the rim of the glass, gently twist and tilt the bottle back to stop the pour.
● If there is a “guest of honor” always pour for him/her first, regardless of seating.
● If serving a couple, the “other” person should be served first, then the person who
ordered the wine, regardless of gender.
● In a group situation, move clockwise around the table, serving women first then men.
**Parties of 8 or more, gender rules suspended, just pour clockwise**
● The host is always served last
● Glasses should be filled NO MORE than 1⁄2 full
● Always wipe the bottle with a clean towel after each pour to avoid drippage.
● When in doubt, short pour, especially if you don’t think that the bottle will make it around
the table. Nothing will anger a host more than pouring an entire bottle of wine before
he/she has been served.
● Place the bottle on a coaster or plate (Bread & Butter Dish) to the RIGHT of the host
with the label facing the host.
● White wines should be placed in an ice bucket filled 2⁄3 with ice and water placed to the
host’s RIGHT, with a napkin folded in a rectangle draped across the bucket. (When Requested!)
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● If you sell a second bottle of the same wine, bring a fresh glass for the host to taste with.
● Fresh stemware should be supplied for all new wine being served.
Decanting
WHY?
● To separate the wine from sediment.
● To aerate the wine (SWRG’s belief is that all red wines EXCEPT older burgundies
benefit with decanting & aid in 2nd bottle sales.)
● To bring a chilled bottle of wine to a more appropriate temperature.
● Theater (The SHOW is a thing!)
HOW?
Tools Needed
Decanter Candle Red Wine Glass
Place the decanter to the left. Completely remove the capsule from the neck of the bottle as described above to better view the sediment in the neck of the bottle when decanting.
Open wine as instructed above but even more gently as to not disturb the sediment.
Light a candle in order to better see the wine pass through the neck of the bottle. Placing the candle to the right of the bottle.
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**No candle is needed in decanting if there is no sediment.* *
Hold the decanter firmly in your hand.
Hold the wine bottle in your other hand & gently pour the wine into the decanter while holding both over the candle on an angle at which you can clearly see the wine pass through the neck of the bottle.
Continue pouring in one uninterrupted motion. **Remember, once you start, don’t stop!**
Stop decanting once you begin to see sediment start to make its way into the neck of the bottle.
Always use cheesecloth when decanting Vintage Port.
Pour the wine from the decanter for the host to sample and then pour the rest of the guests.
10.Place the decanter and the empty bottle on the table or clear bottle at the host’s request.
Correct Serving Temperatures White Wines:
Ideal Range
Complex Dry Whites (Chardonnay)
45°-55° 55° Cool
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Roses & Med-Light Whites Dessert Wines
Sparkling Wines
Red Wines:
Ideal Range
Light Reds (Fruity & Low Tannin) Full Bodied
45°-50° Well Chilled 45° Very Cold
45° Very Cold
55°-65° 55°-60° 60°-65°
**Americans usually drink their white wines TOO COLD and their red wines TOO WARM. With reds, if a customer complains of “chilliness”, decant immediately. If it appears that more than one bottle will be consumed, have a manger “pull” one ahead of time.”**
Sparkling Wine Service Opening Sparkling Wine/Champagne
Preliminaries
NEVER open a Non-Chilled bottle! It will explosively foam over.
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If not pre-chilled, place the bottle in an ice-filled bucket of water for 10-15 minutes.
Never point the cork in the direction of a guest. The internal pressure on the cork can eject at very high speeds and cause extreme injury.
Both opening in-hand & bucket acceptable, whichever you are most comfortable with. Best to open champagne/sparkling wine away from the table.
In-Hand Opening
1.) Remove the foil around the wire cage around the cork.
2.) Wrap a towel around the bottle for safety and spillage.
3.) Place your hand on top of the cork, NEVER removing your hand until the cork is pulled
out completely.
4.) Loosen but do not remove the wire basket while maintaining downward pressure on the
cork. Twist 6x’s and basket will come free.
5.) Remove the cork gently, slowly turning the bottle in one direction and the cork in
another. The pressure in the bottle will begin to push the cork out. Ease the cork out
gently so that there is no “POP” but rather a more preferred light “HISS”.
6.) Correct champagne service is performed in two motions. Pour wine until the froth
almost reaches the brim of the glass. STOP. When the foaming froth subsides; continue pouring to fill the glass. In flute glasses, leave at least an inch from the top.
**True champagne service does not require the host “Tasting Sip”. However, always offer your customer a taste.**
What to do When a wine is returned
Wine will be returned by customers for 2 reasons: 1.) The wine is bad
2.) The customer simply does not like it.
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In either case our policy is to graciously accept the returned bottle & immediately bring it to a manager.
If a wine is bad due to corkiness or spoilage, bring a second bottle of the same wine to the table.
If nothing is wrong with the wine & appears sound, you or a manager should re-present the wine list and suggest an alternate bottle that might be more suitable to the customers taste.
BREAKAGEReplace any bottle of wine that chips upon opening! It SHOULD NOT be served.
CLASSIC GRAPE VARIETALS
In order to understand wine, it is essential to have an understanding of the characteristics different grapes offer and how those characteristics should be expressed in wines. All wines will vary from region to region and producer to producer however, even when grown in different appellations and vinified using different techniques, a varietal wine always displays certain qualities, which are inherent in the grapes personality. Blow are the general descriptions for the most common grape varietals.
WHITE WINE
Typically less complex than red wines and appreciated by both novice and sophisticated wine drinkers.
Major White Wine Varietals
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Chardonnay -➢ Produces bold, rich wines with intense fruit character. Benefits greatly from oak aging.
By far the most popular white wine varietal in America...Why?
1.) It is easy to pronounce
2.) It’ dry, rich, buttery and sweet character is a crowd pleaser.
MAJOR REGIONS
California, New Zealand, Australia, Burgundy-AKA Chablis, Pouilly-Fuissé, Meursault
BODY Medium to Full
FOOD PAIRINGS
Chicken, Salmon, Swordfish, Pork, Veal
AROMAS & FLAVOR
Apple, Butter, Butterscotch, Fig, Citrus,Hazelnut, Vanilla, Toast, Oak/Wood, Pineapple, Pear, Melon
Sauvignon Blanc AKA Fumé Blanc -➢ Dry, Crisp, Refreshing and easy drinking. Meant to be drunk in its youth.
BODY Pouilly-Fumé,Sancerre
MAJOR REGIONS
New Zealand, California, Bordeaux, Loire Valley-AKA
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FOOD PAIRINGS
Perfect with shellfish, spicy dishes, Swordfish, Chicken, Salmon.
AROMAS & FLAVOR
Grapefruit, Pineapple, Grass, Herbaceous Hay, Smoke, Fig, Cat Pee, Citrus, Melon, Hazelnut, Vegetal
Riesling-➢ Know as the most “Noble” grape varietal and greatly appreciated by wine sophisticates.
Floral,vibrant, racy and complex with high acidity.(Can be dry or sweet)
**Important to know which style you are serving!**MAJOR REGIONS Germany, Alsace, New York, California
BODY Medium to full
FOOD PAIRINGS
Perfect aperitif (Compliments many types of food)
AROMAS & FLAVOR
Floral, Petrol, Spice, Honey, Apricot, Peach
Pinot Grigio AKA Pinot Gris-➢ Probably the 2nd best selling white wine varietal in our restaurants.
Easy drinking, soft with high acidity makes this a perfect food wine. MAJOR REGIONS Italy, Oregon, Alsace, California
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BODY Light to Medium
FOOD PAIRINGS
Shellfish, seafood, chicken, pork (Goes with nearly everything!)
AROMAS & FLAVOR
Floral, Citrus, Slate, Smoke, Apricot, Apple
Classic Red Wine Varietals
Red Wine Rules! It is much more complex than white wine. White wine offers endless diversity in terms of aromas and flavors, is the ideal mate to steaks and if that is not enough, it’s good for you heart. The majority of red wines are made to be consumed soon after release. However, many will improve with bottle age especially well made
California Cabernets and Bordeaux’s
Cabernet Sauvignon-➢ Cabernet is king! Big, rich and powerful with ripe tannins and layers of complexity. At it’s
best it produces wines of great intensity, depth of flavor and longevity.
BODY Medium to FullFOOD PAIRINGS Big juicy steaks, Burgers
MAJOR REGIONS
Bordeaux, California, Washington State, Australia, Chile
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AROMAS & FLAVOR
Current, Cedar, Black Cherry, Licorice, Bell Pepper, Herb, Raspberry, Plum, Smoke, Tobacco, Olive, Mint
Merlot-➢ Softer and lighter than cabernet, less tannic and jam packed with fruit. Incredibly
popular.
BODY Medium to Full
MAJOR REGIONS
Bordeaux,California,Washington State
FOOD PAIRINGS
Very versatile, steaks, chicken, pasta, fish, fried foods, veal
AROMAS & FLAVOR
Black Cherry, Raspberry, Cherry, Chocolate, Plum, Herb
Syrah or Shiraz-➢ A HUGE wine. Dark, Dense, Spicy, Rich & intensely flavored with great aging potential.
MAJOR REGIONS BODY FOOD PAIRINGS
Australia, Rhone Valley, California Full
Steaks, Grilled Meats, Burgers
AROMAS & FLAVOR
Black Cherry, Pepper, Spice, Leather, Black Plum, Tar, Tobacco, Roasted Nuts
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Zinfandel -➢ Spicy, Rich, and Jammy.
MAJOR REGIONS BODY FOOD PAIRINGS
Only true native American Grape Varietal Medium to full
Steaks, Lamb, Pasta, Burgers, Tuna
AROMAS & FLAVOR
Black Cherry, Pepper, Spice, Leather, Raspberry, Plum, Earth, Tar
Pinot Noir-➢ The Grand Grape of Burgundy! Easy drinking, soft, silky and elegant. A great wine for
red wine drinkers during hot summer months.
BODY Light to MediumFOOD PAIRINGS Lamb, Veal, Grilled Meats, Tuna & Swordfish
MAJOR REGIONS
Burgundy, California, Oregon, New Zealand
AROMAS & FLAVOR
Black Cherry, Raspberry, Spice, Earth, Rose Petals,Currant, Vegetal, Herbal
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Sangiovese-➢ Best known for being the major grape varietal in Italy’s famed Chianti, Brunello di
Montalcino and Super Tuscan blends.MAJOR REGIONS Tuscany, California
BODY Medium to Full
FOOD PAIRINGS
Very versatile because of its supple texture, high acidity and soft cherry fruits. Perfect food wine, pairs with lamb, veal, pasta,tuna, and steaks.
AROMAS & FLAVOR
Black Cherry, Raspberry, Spice, Strawberry, Floral, Plum, Licorice, Anise
Old World-New World What does it mean ?
This term refers to wines produced in either “Old World Regions” or “New World Regions”. Knowing a wines origin is a very helpful tool in predicting the flavor styles of the wine. However, Keep in mind that they are simply generalized.
OLD WORLD VS NEW WORLD
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Regions:
France, Italy, Spain, USA,Australia,Chili Germany New Zealand, S. Africa
Climate: Temperature- Ranging from Warmer and Sunnier Cool to moderate
Wine Style: Subtle, Refined, Elegant Bold, Lush, Intense, Earthy- Reflect Terror Fruit-Forward- Reflect
Winemakers Style
Winemaking: Very Traditional Experimental Market Dive
Is it a grape or a region?
On our wine lists, wines are named in two basic ways; either for grape varietal or for the place where the grapes were grown. Also list is the name of the producer, vintage and cost.
A varietal wine is a wine named after either the principal or sole grape variety that makes up the wine. Each country has different laws that dictate the minimum
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percentage of the named gape that the wine must contain. American and New World wines are typically named after the grape varietal use. Jordan, Cabernet Sauvignon 1999 for example is a wine made by Jordan Winery with the majority grape varietal (75% by Law) being Cabernet Sauvignon.
Naming a wine after its grape variety is very helpful for customers who find comfort in choosing wine based on the grape type they enjoy and has been a very successful marketing tool.
Most European or “Old World” wines are named for the region or place where they are produced. Although many are made from the same grape varietals that New World wines are made (Cabernet, Merlot, Chardonnay, Sauvignon Blanc) the labels will say “Burgundy”, “Bordeaux” or “Chanti”- This can be very intimidating and confusing for a customer who is not familiar with what grape varietals are grown where.