BEVERAGE & BAR SERVICE

BEVERAGE SERVICE BAR GUIDELINES

BEVERAGE SERVICE
SERVICE PROCEDURES
First round drink orders are a top priority. When guests are seated, it is our standard to have served their first round of drinks within 5 minutes regardless of who the table belongs to. This is an area where we can really distinguish ourselves. Water can be served to the guests to diminish their beverage wait time. While serving beverages, Servers should always remember the following:

Write down drink orders using the guest numbering system. There is no need to skip lines on drink tickets. Suggest one or two featured beverages to the guest when ordering. Use upselling techniques when available. Beverages are served from the right side unless prevented by space limitations or table configuration or if the guest obviously is drinking with his/her left hand. Serve beverages according to designated standards, and ask guests if they have any questions about the menu. Serve one creamer per table upon request, filled 1/4 full for each guest preferring cream. Automatically refill drinks such as iced tea, water, and coffee at the 3/4 empty mark until the guests are finished with their main entree. At this time, it is proper to ask guests if they would like another beverage. We do not charge for coffee or tea refills. Fill all glasses to the rim with ice. Never overfill glasses or use glasses that are even slightly warm. Always use bevnaps or coasters while serving drinks. Do not excessively change bevnaps, replacing them only when they are saturated or torn. Adhere to the following guidelines: Place the bevnap in front of each guest as he/she orders. Put the drink down close to the guest and onto the center of the bevnap. Avoid letting bevnaps clutter the bar/service area. Do not use bevnaps when serving beer or wine. Put one coaster under the glass when serving bottled beer. Handle all glasses by the stem or lower portion of the glass (away from the rim or bowl). Dont hold the glass by the rim or put hands inside glasses or cups (clean or dirty). For safety or awkward reaches, glassware may require a firmer grip, or moving other items.

 When more than one glass is present on the table, the glass to be used next is always placed farthest to the right. This makes it easier for the guest to reach for and drink from the glass without spilling or having to rearrange the table setup. Remember, the idea is to anticipate the guests needs and to make it as easy as possible for them to enjoy their evening. Always ask permission before clearing empty glasses. Dont lift glasses or cups off the table to pour. Place the glass or cup (handle facing to the right) in place on the table, and then pour with the right hand. This includes coffee service. Mineral waters are chilled and served without ice unless otherwise requested by the guest. The correct garnish is a lime wedge hinged on the glass rim. Water should be refilled when glasses are half empty. Always face the tables while standing at the bar. Always face guests while serving them. Be positive when phrasing service questions: May I get you another cocktail? or Would you care for another round? Never use negative phrasing such as Is that all? Place a cocktail napkin in front of the guests with the logo, emblem, or written material facing them. Call the guest by name whenever possible. If regular patrons frequent the outlet, remember their favorite brand or cocktail and how they like it prepared. Serve cocktails as soon as possible to ensure quality. Place the pour spout in the bottle so that the label is turned toward guests seated at the bar. This will enable the guest to see what is being poured. Strictly adhere to the hotel pour policy in accordance with the hotel recipes. Always process the order through the POS System. Always place the guest check in front of the guest at the same time the cocktail is served. At all times, ensure that the table is maintained (i.e., napkins picked up, ashtrays cleaned). Ashtrays shall be topped with a clean ashtray, removing the full ashtray to a tray, then replacing it with the clean one. Be alert for minors. If there is the slightest doubt, request identification and verify age before serving. Never argue with a guest. Refuse service to an intoxicated person. This is every associates responsibility. If there is a problem, call the Manager. Rectify any error in service at once. Never attempt to collect for charges until the guest indicates that they are ready to pay or sign the check. Upon the guests departure, thank them and invite them to return.

 Always wipe down the table or bar with a damp cloth immediately upon the guests departure. Wipe crumbs from chairs, replace ashtrays, and replenish matches. Tidy the floor if necessary. Always be courteous and helpful to fellow associates. This will be noticed and appreciated by guests. Alcoholic Beverages When an aperitif has been served with the appetizer, the empty glasses are removed only after the red (or next) wine for the entree has been poured. If a white wine is served with the appetizer, the empty glasses are removed only after the red (or next) wine for the entree has been poured. The red (or entree) wineglasses are removed only after coffee is served or after dinner drinks are served. Dont leave empty cocktail glasses on the table. Remove only with the guests permission. Beer Service For bottled beer service, Place the beer glass on the table and pour the beer for the guest onto the side of the glass. Fill the glass half full and place the bottle on the table next to the glass with the label facing the guest. Always bring a fresh glass when the guest orders more of the same beer. One of the secrets in serving a perfect glass of beer is to rinse the glass in cold, clean water before filling. Beer shall be served cold at 37F (9C) using cold glasses, or at the appropriate temperature based on regional customs. There is a 2 heat rise in an unchilled, rinsed, thin glass, and a 4 to 5 heat rise in a rinsed heavy glass or mug. Draw or pour beer properly. The size of the head can be controlled by the angle at which the glass is tilted at the beginning of the draw. If the glass is held straight and the beer drops into the bottom of the glass, a deep head of foam will result. If the glass is tilted sharply (about 90) and the beer flows down the side of the glass, the head of foam will be minimized. Wash beer glasses each time they are usedunless the guest requests that the glass be refilled. Proper cleaning and drying can be accomplished in three simple steps. a. Used glasses should be emptied and rinsed with clear water prior to washing. b. Each glass shall be washed on a brush in water containing a solution of odorfree and non-fat cleaning compound that will thoroughly clean the surface of the glass and rinse off easily in clear water. c. After washing, the glasses shall be rinsed in clean, cool water. Do not dry glasses with a towel, stack them on a rack or on a corrugated surface where they can drain freely and air can circulate in them.

Cocktails Place stir sticks beside the drink rather than in the glass, for safety. Place drinks to the side, not on top of cocktail napkins. Offer a second drink when the first cocktail is 1/3 full. When serving a new cocktail, always ask the guest to remove the used cocktail glass, even if it obviously looks empty. Remove the used cocktail glass, stir sticks, and used garnish pieces. Then serve the new cocktail. Wine Presentation
Service: Courteous, Correct, and Quick

Every table receives a clean wine list. If the property has wine cards, leave it on the table all the time; for a wine list, make sure its handed to guests as soon as theyre seated. Suggest wines at prices people are comfortable paying, not too expensive but not too cheap either. Dont mention the price, just point to the price on the list. If relevant, mention that the wines are arranged from light to full.
Before Getting the Bottle

Get wineglasses and carry them on a tray whenever possible. Carry a service towel folded in thirds and a corkscrew.
Presenting the Bottle

Make sue to have the right bottle before going to the table. Present the bottle to the host (i.e., the guest who ordered it). Show the label and say the name of the wine and vintage, pointing with two fingers to the info on the label while speaking. Wait until the guests approve.
Opening the Bottle

Do it on a firm surface with the label facing the host, if possible. Cut the capsule below the bottom lip of the bottle with the knife of the corkscrew. Put the trash into a pocket, not onto the table or in the wine bucket. If the bottle doesnt have a capsule, like a flange top bottle, just put the corkscrew right in without removing the seal. Position the corkscrew slightly off-center, and to the side, so that it will screw in straight.

 Screw the corkscrew in almost all the way. Going only halfway will probably get half a cork! Anchor the lever on the bottle lip, hold it in place with one other hand and lift up gently, pulling the cork out almost all the way, but not quite. Rock the cork the rest of the way out. Dont pop the cork!
Pouring for the Host (i.e., the guest who ordered the wine) and the Table

Wipe the bottle top and casually present the cork to the right of the hosts wineglass. Wait to see if the host wants to do anything with the cork, but dont make a big deal of it. People dont have to do anything with the cork if they dont want to. Pour a taste for the host (about 1 ounces). After the host approves, serve ladies first, then gentlemen, then host last, clockwise around the table. Fill the glass 2/3 full, or share the bottle equally among the guests who are having wine if its a large table. Dont run out so they have to order another bottle. Thats the hosts choice. Remove the cork from the table after serving the host and say, Enjoy your wine. Lastly, store white wines in an ice bucket and reds on the table with the label facing the host. Never put the cork back in the bottle.
Wine Problems

The most common problem with wine is that it is corked with a musty smell and taste, or that it is oxidized which tastes unpleasant and vinegary Either way, dont argue. Apologize and offer to bring a replacement bottle. If the situation seems awkward, ask the Manager for help.
Sparkling Wine and Champagne Service

THE MOST IMPORTANT ISSUE IS SAFETY! Point the bottle away from anyone in the roomall guests and co-workers. Dont use a corkscrew.

Opening Sparkling Wine and Champagne

Dry the bottle with a service towel, if it is wet from condensation, for a firm grip. Remove the foil with the pull tab thats there, or by cutting it with a corkscrew blade. The trash goes into a pocket. Hold the bottle at a 45-degree angle to openaway from people. Loosen the wire cage, holding a thumb over the cork tightly. Once the cage is loose, dont let go because the cork could fly out. With a firm grip, turn the cork one way, and the bottle the other. Ease the cork out, holding tightly as pressure builds so the cork doesnt pop. Let it out gently with a cough or hiss. Wipe the top of the bottle with a service towel. Present the cork, pour a taste, and serve the wine as with non-sparkling wine. Put the bottle in an ice bucket filled 2/3 full with water and ice. Water Service
When a guest requests water, it is not necessary to serve water to all the guests. Servers shall ask the other guests at this time if they would also wish to have water service. Water should be served immediately upon request. Servers should not wait until after serving drinks and food to serve water. Servers should follow these guidelines:

Preparation

Before meal service begins: Fill the water pitcher 1/3 with ice cubes. Fill the water pitcher to approximately 1 inch from the top with cold tap water. Place water pitchers in service stations. Place a service napkin folded in quarters (both ways) on top of each water pitcher. Check all glassware for spots or chipping before filling the glass. Water glasses may be preset on the table.
Refilling a Water Glass

Approach the table with the water pitcher held over a napkin to catch moisture drips:

 Pour from the guests right side with the right hand. Some tables are set against windows or placed in corners and its not always possible to do this. Use judgment, considering safety and spillage. Hold the water pitcher just above the water glass and carefully pour the water. Be careful not to splash water off the ice cubes and onto guests. Wipe the pitcher mouth with the side towel while pulling it away from the glass. Continually wipe the base of the water pitcher to stop the drips of moisture from falling. Replenish water as necessary. When the water glass is half full, it is time to replenish. The guest should not have to flag an associate down. Either top the glass with ice water or replace the warmed water with a fresh glass of ice water. If guests are drinking water, the water glasses should remain on the table throughout the evening (including if dessert is ordered).
Bottled Water

For all bottled water service, return to the service bar, remove and discard the bottle cap or top, prepare glasses with a lime wedge garnish, and bring them to the table on a tray with the water bottle. Place the water glass above the guests knife. Pour the water. Place the water bottle in a wine bucket and label the bucket with the table number. If a guest requests ice, bring a fresh glass with ice on a tray, and replace the empty glass with the ice-filled glass. Coffee at Lunch and Dinner Prepare the cup, creamer, and sugar in the side station on a tray. Bring freshly brewed coffee to the table and serve from the guests right with the right hand. Place the cups handle at the four oclock position in relation to the guest. Place the creamer and sugar caddie on the table. Fill the coffee cup at 3/4 full. Offer more coffee when the guests cup is 1/4 full. Do not pick up the coffee cup to refill. Make adjustments, if needed, to pour safely. Hot Tea Pre-heat the teapot by rinsing it with hot urn water. Place the teapot on the service tray. Offer our selection of wrapped tea bags, milk if requested, or 1/8 of a lemon if milk is not requested. Fill the teapot with hot water, and place it on an underliner.

Hot Chocolate Serve hot chocolate in a mug or cup. Place whipped cream on top, unless the guest requests no whipped cream. Iced Tea Fill the glass with ice then add freshly brewed iced tea. Hinge 1/8 of a lemon wedge on the edge of the glass. Bring a wrapped straw and an iced teaspoon and place alongside the glass. Never put the teaspoon in the glass.

Milk Service Serve in the appropriate glass. Place a beverage napkin down before setting the glass on the table. Soft Drinks Serve in the appropriate glass with cubed ice and a wrapped straw. Place a beverage napkin down before setting the glass on the table.

BAR GUIDELINES
PAYMENT CONSIDERATIONS
To ensure proper and accurate payment, Bartenders shall adhere to the following guidelines:

Establish the form of payment (cash or credit) at the time of the order. Determine if the guest would like to open a tab and follow up accordingly: If the guest does not want to open a tab, present and settle the check. If the guest wants to open a tab, then either a room key or a credit card should be retrieved from the guest. The room key should be noted on the check and ascertain whether or not there is a No Charge status on the room key; if there is a N/C status, tactfully return the key and request another form of payment. The credit card slip should be imprinted and the card returned to the guest. Never allow guests to open a cash tab at any time. Never run a tab from memory. Keep all guest tabs face down near the guest, never carry them or keep them near the POS. Redline all guest checks or destroy chits after dispensing drinks. Keep the tip jar beyond arms reach of cash registers. Present the guest check to the guest and secure payment. Call out the amount received when a guest pays with cash and count the change back from the transaction amount to the amount tendered. MAINTAINING THE STATION
Bartenders shall keep the bar area clean at all times, including the bar top and behind the bar. They shall monitor and maintain the required par levels for all items.

Glassware
To ensure that they always have plenty of glassware, associates in the bar shall:

Monitor the supply of glassware throughout the day to make certain that they maintain plenty in stock and alert a Manager immediately if they run low. Always be watchful of cracks or chips in glassware. Be sure glassware is sparkling clean, paying attention to water spotting and/or streaks that may be caused by the dish machine. Some substances (such as lipstick) may be hard to remove and can require extra scrubbing.

 Use the proper glass. Each drink has a specific glass in which it is served. Ice Maintenance
Most mixed drinks are made with ice. We need to keep in mind a few basic rules about ice:

Ice should be hard and clear. When ice machines are operating properly, the ice will be around 5 degrees Fahrenheit. At this temperature, the ice is hard and has a transparent quality. Ice temperature can be measured in the storage bin of the ice machine with a thermometer. Keeping the bin door closed will also help maintain the proper temperature. Ice should be dry. When ice is made and stored under proper conditions, it will have a dry quality to it. Wet ice dilutes and flattens a drink. Be sure ice bins, as well as ice machines, are draining properly. Ice must be clean. Extra care should always be taken to assure that foreign objects are kept out of the ice. Health department regulations prohibit the storage of anything (beer, fruit, etc.) in an ice bin that is used for making drinks. Ice shall never be handled with hands or scooped out with a glass. If a glass is broken inside or near an ice bin, the entire bin must be cleaned out immediately. Never take any chancesbroken glass travels. Temperature Guidelines
To ensure a quality product, it is important that beverages maintain specific temperatures. The following is a list of each beverage and its appropriate temperature:

Beer bottles: 40 degrees Fahrenheit Red wine: 62 degrees Fahrenheit White wine: 42 degrees Fahrenheit Beer glasses: 20 - 26 degrees Fahrenheit out of the freezer

Garnishes Preparation
All garnishes must be fresh and attractive to provide our premium drinks with a premium presentation. Associates should use the following guidelines while preparing garnishes:

Celery: Trim off all leaves and the celery base, leaving only a fresh stalk. Cherries: Use maraschino cherries only. Cinnamon (ground): Use for sprinkling an appropriate drinks. Cinnamon (sticks): Use whole sticks only. Coffee Beans: Use fresh coffee beans only. Lemons (twists): Twist clean lemon peels and rub them onto the rim of the glass then drop into the glass.

 Lemons (wedged or wheels): Cut to fit on the rim of the glass. Cut 1/2 inch of lemon into three to four wedges, and cut wheels 1/6 of an inch in thickness. Limes (wedges or wheels): Cut to fit on the rim of the glass. Cut 1/2 inch of lime into three to four wedges, and cut wheels 1/6 of an inch in thickness. Olives: Use fresh olives only, and keep them refrigerated after opening. Onions, cocktail: Keep refrigerated after opening. Oranges (wheels or halves): Cut wheels 1/6 of an inch in thickness. Pineapples (sticks or wedges): Cut sticks into 1/2 inch blocks and wedges into 1/2 inch half wheels. Strawberries: Always wash strawberries thoroughly. Make certain that they are bright red and fresh. Cut a slice into the bottom of the strawberry to fit it onto the rim of the glass. Whipped Cream: Keep refrigerated at all times.
There may be many other garnishes that are applicable to your region, such as asparagus, pickles, mushrooms, etc. Ensure that all garnishes are fresh and exhibit an attractive presentation.

Classic Garnish Usage Celery Stalk with Leaves: Place into the drink, leaves up (replaces the stir stick); Bloody Mary, Virgin Mary, Bloody Bull, Bloody Maria. Stemmed Cherry: Spear with a pick; Manhattan, Rob Roy, Angels Tip, Green Creme de Menthe Frappe. Lemon Peel (twist): Twist over a drink to allow the oil from the peel to float on top of the drink, then run the yellow side of the peel all the way around the rim of the glass and drop it into the drink; Martini (on request), Dry and Perfect Manhattan, Dry and Perfect Rob Roy, Mists (on request), Kir, Champagne Cocktail. Lime Wedge: Squeeze over then drop into a drink; Tonic drinks, Bloody Mary, Blush, Bloody Bull, Perrier, Cuba Libre. Lime Wheel: Place onto the rim of the glass; Gimlet, Margarita, Daiquiri, Barcardi Cocktail. Nutmeg: Sprinkle on the top of the drink; Alexanders. Orange/Cherry Flag: Spear the pick through the rind on one side of half the orange slice, then through the stemmed cherry, then through the other side of the orange rind; Collins drinks, Sours, Old Fashioneds, Planters Punch, Singapore Sling, Zombie. Olive: Spear with a pickone olive if it is a large olive, two olives if small olives; Martini. Cocktail Onions: Place three on a pick; Gibson.

 Pineapple Flag: Spear the cherry first, then place the pick through the pineapple rind; Pina Colada, Mai Tai, Coco Loco, Coco Mono. Fresh Strawberry: Press (dont squash) onto the rim of the glass; Strawberry Daiquiri, Strawberry Margarita. GUEST REQUESTS FOR UNUSUAL RECIPES
When a guest orders a drink the Bartender is not familiar with, the following guidelines for handling the request are recommended:

Tell the guest that the drink is unfamiliar but if the guest can provide the recipe, method of preparation, glass to be used, garnish, etc., we would be pleased to prepare the drink. Note: Relate the ingredients and portions to some other known similar drink and charge guest accordingly. In the event there is a liquor or ingredient involved which is not stocked, advise the guest accordingly. Never make a substitution, politely suggest another drink. Never be ashamed or afraid to admit not knowing every unusual drink, just follow the above procedure. For example there are areas of the country where water is called for under the name ditch or branch. Courteously ask guests what they mean if the request is not understood. PREPARING AND SERVING BEVERAGES
The preparation and delivery of drinks is crucial to Bartender services. The preparation of drinks must be exacting and follow appropriate pouring guidelines. The presentation of each beverage follows specific rules of etiquette. To ensure Sheraton standards, Bartenders shall:

Filling Orders Never accept any verbal drink orders from restaurant or cocktail Servers, they must be written on the guest check. Ring up drink orders immediately using a hand check or the POS system following their service for bar patrons. Make the quick drinks first. Be sure to appropriately garnish all drinks. Have Servers return for milkshakes or ice cream drinks when necessary. Make certain that Servers are prompt in serving orders and that prepared drinks do not go unnoticed. Call for a runner if necessary; never let drinks sit.

 Immediately record on a spill sheet and discard mistake orders or orders rejected by the guest. Pouring Use a shot glass or jigger to avoid over pours. One-eighth of an ounce of over pour into each drink all night long can amount to giving away a half case of liquor. Free pouring and trailing are not allowed. Keep the pouring spouts clean, this will help ensure accuracy when pouring. Return bottles immediately to their proper place after use to maintain their cleanliness and to maintain efficient organization. Repeat orders back to guests and Servers to ensure accuracy. Bevnaps Always use bevnaps or coasters while serving drinks. Do not excessively change bevnaps. Replace bevnaps only when they are saturated or torn, and adhere to the following guidelines: Place the bevnap in front of each guest as he/she orders with the logo facing the guest. Put the drink down close to the guest and onto the center of the bevnap. Avoid letting bevnaps clutter the bar/service area. Do not use bevnaps when serving beer or wine. Food Service Always offer guests complimentary snacks. Promote the bar menu. Take the food order and place flatware and appropriate condiments in front of guests. Always offer a food napkin with all food service. Serve food when ready and continue beverage service. CLOSING HOURSGUEST RELATIONS
It is the responsibility of the Bartender to discontinue the service of all beverages at the time specified in accordance with applicable liquor laws. Bartenders are responsible for ensuring that drinks and glasses are removed from the bar and that Servers have removed drinks and glasses from the tables by the hour prescribed.

Servers shall notify the guest of closing time at least one half hour in advance, taking an order and serving the last drink at this time. At least 10 minutes before the required time to pick up the drinks, guests again shall be notified that their drinks must be removed. This action will prevent arguments and bad guest relations. Servers shall observe the following guidelines from the moment last call is announced until the bar closes:

Approach all guests in their section and notify them tactfully that last call has been announced. Advise guests of the exact amount of time remaining to order cocktails, and the amount of time remaining before all cocktails must be finished. Always know the time, and continue to remind guests of the time remaining for them to finish their cocktails, keeping in mind those guests who took advantage of last call or who had full beverages at the moment of last call. Always use diplomacy and tact when removing glasses from the bars and tables of guests. Immediately inform the Manager of any guest who may become a problem.
Note: The atmosphere of a bar should be maintained at closing hour. Lights shall not be turned up until the last guest has departed.

BARTENDER/BAR PORTEROPENING PROCEDURES FOR FRONT/SERVICE BAR

The following guidelines describe the opening duties performed by the Bartender:

1. Check out the bar keys from Security immediately before reporting to the bar. Do not take the keys to the locker room or the associates cafeteria. 2. Report to bar area and clock in. Make a quick visual inspection of the bar area; note any damage or discrepancies in equipment. 3. Unlock the storage area to remove empty liquor bottles. Do not unlock any other cabinets or coolers at this time. Re-lock the storage area. 4. Return empty liquor bottles to the Storeroom and check them against the liquor requisition with the Storeroom Associate. 5. Double-check the complete beverage order against the requisitions. Sign for all items as received. Deliver beverage supplies to the bar. Do not leave supplies unattended at any time. 6. Unlock the liquor and wine storage areas. Stock all liquor, beer, and wine first; stock mixers and condiments last. After stocking, check all stock items to ensure proper par count. 7. Re-lock all cabinets and coolers. 8. Check syrup and CO2 tanks on the post-mix system; check beer kegs. 9. Report to the vault area to pick up the house bank. 10. Return to the bar and unlock all locks.

11. Prepare all garnishes, fruits, perishables, and juices to cover the expected business for that day. Check for an adequate stock of supplies (e.g., matches, napkins, stir sticks). 12. Restock glassware as needed. Fill ice bins. 13. Turn on the glass washer per the operating instructions. Check temperatures and the level of detergent and sanitizer. 14. Open the appropriate Server number on the POS terminal. 15. Make one last inspection to insure that all items are prepared and the bar is spotlessly clean. BARTENDER/BAR PORTERCLOSING THE FRONT/SERVICE BAR
The following guidelines describe the closing duties performed by the Bartender:

16. Break down the liquor wells and wipe them thoroughly. 17. Wash and organize all glassware. Neatly arrange shelves, etc. 18. Strip the bar of all ashtrays, matches, etc., and wipe it clean. Wipe all counter tops, stainless steel. 19. Clean and wipe the sinks and equipment. Turn off all electrical appliances. 20. Change the water in the glass washer and thoroughly clean per operating instructions. 21. Make sure that the garbage is taken away from the bar area. 22. Cover and refrigerate all perishable products. Olives, cherries, and onions are stored in their own respective juices. Containers holding prepared garnishes (e.g., lemon twists, cut limes, flags) are covered with a wet cloth before being placed in the refrigerator. 23. Restock all beers and wines in coolers, as needed. 24. Box and save empty liquor bottles as accumulated. 25. Complete the liquor, wine, and mixer requisitions according to empty bottles, wine tags, and par stock. Place requisitions and tags in an envelope. 26. Place floor mats in a stack in front of the bar. Floor mats are to be stacked outside the bar and the floor mopped (by a Steward). 27. Prepare the cash drop per instructions from Accounting. 28. Lock all cabinets, doors, gates, etc. Make sure empty bottles are in a secured location. 29. Turn in the house bank and make the cash drop per instructions from Accounting. 30. Turn the bar keys and requisition envelope in to Security before going to the locker room.

BARTENDER/BAR PORTERWINE STORAGE A supply of wine must be readily available to the bar. It is advisable to keep Champagne, white, and rose wines pre-chilled. Champagne shall be the coldest (around 45F or 7C) with white and rose wines nearly as cold. Fortified, aperitif, and white dessert wines shall be moderately chilled. Normal room temperature is satisfactory for red wines. Wines should be rotated when replenished by moving rear bottles to the front or bottom bottles to the top so they may be sold first. BARTENDER/BAR PORTERICE STOCKING
The Bartender is responsible for obtaining a supply of both cracked and snow ice and keeping the bar supplied throughout the day. Average daily ice-usage statistics: Room Service Food Service Banquet Service Cocktail Lounge* 100 seating 200 seating 5 lbs. (2.27 kg.) per room using Room Service 1 lbs. (0.7 kg.) per guest 1 lb. (0.45 kg.) per guest 3 lbs. (1.36 kg.) per guestcube or cracked ice 1 lbs. (0.7 kg.) per guestsnow ice 1200 lbs. (540 kg.) cube ice 600 lbs. (270 kg.) snow ice 2000 lbs. (900 kg.) cube ice 800 lbs. (360 kg.) snow ice

* Same formula applies to service and exhibition bars. Ice cubes should be medium-sized tubular. Avoid ice chips.

BARTENDER/BAR PORTERCLEANING THE BAR

The following guidelines describe the bar cleaning duties performed by the Bartender:

Remove all glassware and clean shelves; wash plastic mats (weekly). Clean and dust all items stored on shelves. Restock dry shelves with all labels facing forward. Clean all coolers, removing items before cleaning (weekly). Wipe all items stored in coolers. Restock coolers with all labels facing forward. Restock clean glassware.

 Clean all stainless steel one section at a time and pay attention to corners (daily). Clean all bar tools with hot soapy water; rinse well (daily, plus as needed). With a draft beer system, clean all lines weekly or the beer will taste off. Maintain a regular cleaning schedule on a timely basis with regard to floor mats, pest control, etc. GENERAL BANQUET BEVERAGE GUIDELINES
The Banquet Beverage Supervisor is responsible for closing out the bar, taking the liquor count, and preparing the guest checks. The Catering Department is responsible for setting bar prices and, regarding beverage requirementsCatering Function Sheets shall be followed. For banquet functions, the Banquet Bartender shall:

31. Sign the liquor control sheet when picking up and returning the liquor. 32. Be responsible for the liquor from the moment of pickup until the liquor is returned to the Banquet Beverage Storeroom. 33. Not leave the bar once the liquor is placed in the function room on the bar. 34. Be responsible for the complete setup of their own bar. Bartenders are responsible for their own cash banks and revenue when Food & Beverage cashiers are not used. 35. Not smoke, eat, or drink at the bars. 36. Greet the guest with a smile, Good morning/afternoon/evening, as the guest enters the banquet room and approaches the bar. 37. Serve all drinks with cocktail napkins and appropriate garnish. 38. Strive to remember guests names if the guest is a regular or comes back to the bar a number of times. 39. Be alert for minors. If there is the slightest doubt, ask for I.D. Applicable liquor laws always apply. 40. Never argue with a loud, obnoxious guest. Inform the Banquet Beverage Supervisor as soon as possible. 41. If there is a problem, inform the Banquet Captain or Banquet Beverage Supervisor. 42. Keep the bar area as clean as possible. Clean ashtrays, wipe off the bar top, etc. as time permits. 43. Inform the Banquet Beverage Supervisor of the total revenue received from cash bars and perform cash drops.

SUMMARY OF GENERAL BANQUET BEVERAGE POLICIES

Cash Bars 44. Tips are not to be solicited (drink price includes gratuity and sales tax). The prices of all drinks (with a notice that tips and tax are included) should be posted publicly for the guests benefit. 45. The ratio of guests to each banquet bar and Bartender is 100 - 125 guests, and one Cashier for every bar. Cashiers shall be located within 10 feet (3 meters) of the bar being serviced. All cash bars for functions of more than 50 people shall be staffed with Banquet Cashiers using the ticket system. The only exceptions are: d. When POS terminals are being used. In this case, the Bartender is responsible for his/her own cash bank and must balance out at the end of the function. e. When a beverage dispensing and control device is being used. In this case, the dispensing device automatically registers the number of tallies poured and the Bartender or Cashier is responsible for turning in that much cash. Hosted Bar 46. The ratio of guests to each bar is 100 guests. 47. For small groups (fewer than 20 people), self-serve bars are appropriate. Full bottles or miniatures are counted then made available to guests for self-pour. Pour Size
Description Liquor Wine (by the glass) Fortified and aperitif wines All mixed drinks

Pour Size 1 ounces 5 ounces 3 ounces Per Sheraton standards

The use of a beverage control device is the minimum requirement for all brands.

Controls 48. A Banquet Beverage Control Form shall be prepared in its entirety and used for each banquet function. 49. Banquet liquor, beer, and wine are issued by and returned to the Banquet Beverage Supervisor or Head Bartender. The Banquet Supervisor shall not issue or control the beverage stock. 50. The Cost Analyst/Manager shall audit the Banquet Beverage Control Forms daily, including calculating the variance between potential and actual sales.

Cash Bars
Cash banks and drink tickets are issued by and returned to the General Cashier only. The Banquet Beverage Supervisor or Head Bartender, and no one else, should handle cash or issue drink tickets. Unused tickets are returned only to the General Cashier. Drink tickets are sold (using Cashiers) for all cash bars over 50 persons. A Captains Bar, where the guests pay the Bartender for each drink, is permitted only for functions under 50 persons. Each Cashier will prepare a separate cash turn-in sheet and deposit the cash with the general Cashier. Under no circumstances should cash receipts be turned over to anyone other than the General Cashier.

BANQUET BEVERAGE ISSUING FROM THE BEVERAGE STOREROOM

Most of the procedures for issuing beverages from the main Beverage Storeroom to Banquets are the same as those pertaining to the outlets.

The Beverage Storeroom Clerk shall fill the Banquet Departments order and mark all liquor bottles with an appropriate Banquet identification sticker. The opening Banquet Bartender (or a Bar Porter) shall return empty bottles and pick up the daily order from the Beverage Storeroom. Both copies of the requisition are signed: Issued by Beverage Storeroom Clerk Received by Banquet Bartender (or Bar Porter) The Banquet Bartender or Bar Porter retains a copy of the requisition and delivers the order to the Banquet Beverage Storeroom. BANQUET BEVERAGE CONTROL FORM
A Banquet Beverage Control Form is prepared in its entirety and used for every banquet function. It is normally prepared by the Banquet Beverage Supervisor or Head Bartender. Copies are distributed as follows:

Original: Sent to the Banquet Office for preparation of the guest check. The guest check is signed by the guest. A copy of the guest check is attached to original of BBC Form and forwarded to Food & Beverage Night Audit to create a Daily Banquet Sales Summary Sheet. All information at the top of the form must be filled out, including whether a function is a cash or hosted bar. 1st Copy: Cost Analyst for Audit and Costing. 2nd Copy: Banquet Beverage Supervisor or Head Bartender.

Banquet liquor, beer, and wine are issued from the Banquet Beverage Storeroom for the individual functions in full bottles and recorded on the Banquet Beverage Control Form.

51. The Bartender shall acknowledge receipt by signing the Banquet Beverage Control Form. 52. The Bartender is responsible for beverages from the moment of acknowledgment of receipt until the beverages are returned. All bottles (full, partials, and empties) must be returned at the end of the function.
At the end of the function, the Bartender or Head Bartender will assist the Banquet Beverage Supervisor in the count and inventory (in tenths) of bottles to verify usage for billing purposes. The Bartender or Head Bartender will sign off on the Banquet Beverage Control Form once the functions ending inventory is completed. The method of billing for Hosted Bars: Type Liquor and wine by the glass Beer and bottled wine Soft drinks Soft drinks from dispensing guns Billing Method Usage (in tenths) x bottle selling price, converted to number of glasses sold. Usage (in bottles) x bottle selling price. Usage (in bottles) x bottle selling price. The Bartender should keep tallies on pad of paper. Billing is done by the number of tallies.

SAMPLE BANQUET BEVERAGE CONTROL FORM

Function_______________________________________________________________________ Date_______________________ Room____________________________________________________________________ Scheduled ________to________ Time Actual Type Bar: _________to _______ Cash Hosted Amount $_____________________ Consumed Units Drinks Used Used Guarantee: _____________ No. of People Actual: ______________

Bartenders

Banquet Check No.________________________ Description Issues

Total Issued

Units Returned

Billing Per Unit Amt.

Cost Per Unit Amt.

Sales Recapitulation Cost Liquor Beer Wine Soft Drinks

Remarks: Sales Cost %

Total Issued By____________________________________ Issued to____________________________ Returned to____________________________ White: F&B Night Audit Copy Yellow: Beverage Copy Pink: Cost Control Copy

BANQUET BAR SETUP

For banquet bar setup, the Banquet Bartender should:

53. Place the backup table at the proper location. Typically, this is a school table draped in linen. 54. Set up the portable bar: Check the post-mix tanks. Half full at the beginning of the function is the minimum allowable. Check the CO2 (carbon dioxide) tank. Fill the ice bin. Avoid setting up the bar in high-traffic area. 55. Set up the stock of glassware. This shall include, at a minimum, glasses for highballs, on-the-rocks drinks, cocktails, and wines. 56. Set up mixers and juices (which are not on a measuring device) under the bar and out of view. The rest of the stock shall include, at a minimum, diet soda, bottled water, water, orange juice, cranberry juice, and Bloody Mary mix. Other items shall be on hand as required by the individual function. 57. Set up tray stands, one stand on each side of the bar with two trays on each stand. 58. Check out bar tools and supplies from the Banquet Beverage Storeroom, including: Jigger1 Bar spoon1 Lime squeezer1 Ice scoop1 Strainer1 Mixing glass1 Bottle opener1 Pour spouts(one for each bottle of liquor issued for the function) Plastic bucket2 (1 small for lime wedges, 1 for ice) Condiment tray1 Trash bucket1 Stir sticks (as required by the size of the function) Cocktail picks (as required by the size of the function) Cocktail napkins (as required by the size of the function Straws (as required by the size of the function) Bar towels2

 Bitters1 bottle Sugar packets Vermouth (sweet and dry) Worcestershire sauce Tabasco 59. Check out the liquor, beer, and wine from the Banquet Beverage Storeroom. There must be no variations from the data recorded on the Banquet Beverage Control Form and all bottles must be full. At a minimum, the following types of stock should be presented: Bourbon Brandy Blended whisky Beer (light, domestic, and imported) Canadian whisky Wine (blush, red, and white) Scotch Champagne Vodka Mineral water (1 flat, 1 carbonated) Gin A non-alcoholic beer and wine Rum Tequila The following quart or liter-bottled sodas are required if post-mix is not available: Coca-Cola Ginger ale 7-Up Club soda Diet soft drink Tonic Medium-sized tubular or cubed ice shall be used. Garnishes shall include, at a minimum: Olives and onions Lime wedges Cherries with stems Lemon twists

 Mixers shall include: Orange juice Cranberry juice Bloody Mary mix Water Mineral water 60. Complete the final review and inspection of the bar setup (by the Bartender and the Banquet Beverage Supervisor or Head Bartender) making certain that: All equipment and supplies are in place. One ashtray is on each end of the bar. Matches are available at the bar. Cocktail napkins and stir sticks are on top of the bar. All items mentioned above must be attractively displayed. All bottles are in the proper location. Liquor bottles should be set in the speed rail, not on top of the bar. The ticket lock box, if needed, is in place. The bar is set up and ready to operate 15 minutes prior to opening of doors. BANQUET BAR OPERATION

Drink Preparation
The Bartender shall:

Use the ice scoop, and not pre-ice the glasses. Use the jigger or pour-top deviceno free pours (except in Europe). Use proper garnishes for each type of drink. Serve stir sticks and cocktail napkins with each drink. Make straws available on request.

Cashiering/Control If the function is on a cash-sales basis, all cash must be deposited in the bank or cash drawer immediately. If tickets are used, they must be deposited in the ticket lock box immediately. The ticket lock box must be closed at all times.

BANQUET CASH BAR

For those cash functions that are handled with drink tickets, the following detailed procedures apply to each of the positions below:

Cashiers 61. Drink tickets are sold in different color combinations, each color representing a different monetary value. 62. The Banquet Supervisor or Chief Food & Beverage Cashier shall issue the banks and tickets to Cashiers using a Cash Remittance Form, specifying the ticket color for each category. 63. At the end of the function, each Cashier will: f. Return the loose and unused tickets to the Banquet Captain or Chief Food & Beverage Cashier along with the Cash Remittance Form. g. Return the bank and cash box to the Banquet Captain or Chief Food & Beverage Cashier who signs the Cash Remittance Form. h. Prepare the cash turn-in sheet and deposit the cash with the General Cashier. Under no circumstances should cash receipts be turned over to the Banquet Captain. Banquet Supervisor 64. A permanent change fund consisting of a bank is issued to each Banquet Supervisor. Some hotels with a separate Cashier Department will prefer to handle all cash control through that department or the General Cashier. In those cases, the rest of this material on banked Banquet Supervisors does not apply. i. The Banquet Supervisor issues a bank and cash box to each Cashier using the Cash Remittance Form. Each Cashier must sign a House Bank Acknowledgment Receivers Form. j. At the end of the function, each Cashier must return the bank intact to the Banquet Supervisor, who will sign the Cash Remittance Form. k. The Banquet Supervisor should witness each cash drop if the Cashiers are not permanent hotel associates. 65. Drink tickets are recorded in numerical sequence by the Banquet Supervisor and issued to the Cashier, who will sign for the number of tickets issued. l. The beginning numbers for each issued roll will be recorded on the Cash Remittance Form. m. Cashiers will sell tickets from rolls only. All loose and unused tickets must be returned to the Banquet Supervisor at the end of the function. n. The ending numbers for each roll of tickets and any loose tickets will be recorded on the Cash Remittance Form. Both the Cashier and Banquet Supervisor must sign this form.

o. Cashiers shall put all loose tickets in a sealed envelope and attach this envelope to a copy of the Cash Remittance Form. p. Cashiers shall forward a copy of the Cash Remittance Form to the Food & Beverage Night Audit the same day. Keep a copy in the Banquet Managers office. Bartenders 66. Bartenders must drop the tickets into a ticket lock box when they dispense the drinks. 67. Refunds to guests for unused tickets must be handled by the Banquet Supervisor or Cashier. 68. The ticket lock boxes are deposited at a central location (preferably the General Cashiers office) at the end of a function. These boxes will be opened by Food & Beverage Night Audit. Food & Beverage Night Audit 69. The Night Auditor will empty the cash ticket boxes into separate envelopes for each function. They must be sure to write the name and date of each function on the envelope. 70. The Night Auditor will forward these sealed envelopes along with a copy of the Banquet Beverage Control Form to Cost Control for a subsequent audit.

SAMPLE DRINK TICKET AND CASH REMITTANCE FORM

Function ____________________________________ Date ___________________ Room ________________________ Banquet Beverage Control # _______________ Name of Banquet Cashier _____________ Name of Banquet Captain _____________

Ticket Type

Color

Opening #

Received By Closing #

Returned to

Sold

Unit Price

Cash Remittance

$ $ $ $ $ $ $ $ $
Total Sales

BANQUET CASH SALES WITHOUT DRINK TICKETS (CAPTAINS BAR)

Cash sales without drink tickets are permitted only for functions under 50 persons or in an environment where a POS system or some dispensing/sales tally metering device is used. On a cash bar without ticket sales, the guest pays the Bartender for the drink. The Bartender is accountable for all money received. The Banquet Supervisor issues a bank to the Bartender. The Bartender must sign for the bank on a Banquet Beverage Control Form. At the end of the function:

71. The Bartender returns the bank to the Banquet Supervisor who signs the Banquet Beverage Control Form. 72. The Bartender prepares a cash turn-in sheet and deposits all remaining cash blind with the General Cashier. Under no circumstances should cash receipts be turned over to the Banquet Captain. 73. Potential sales are calculated by the Head Bartender or Banquet Beverage Supervisor from the Banquet Beverage Control Form. Subsequently, it is audited and verified by the Food & Beverage Cost Analyst. BANQUET CASH BOTTLEWINE SALES WITH INDIVIDUAL CHECKS
The Beverage Supervisor/Head Bartender issues two-part banquet checks as needed when a Banquet Server sells a bottle of wine. The Banquet Server takes the bottled wine order from the guest, writes the order on the banquet check, and proceeds to the bar to have the order filled. The Bartender retains the top flimsy copy. The guest will settle the bill with the Banquet Server.

74. The Server takes the check and payment to the Head Bartender who processes the check. 75. The Head Bartender stamps the second flimsy copy Paid and retains it to reconcile against hard copies at the end of the function. The Server makes change for the guest, if necessary. 76. The Cashier retains the third hard copy of the check and marks it off the check control sheet.
At the end of the function, the Head Bartender prepares a Banquet Beverage Control Form from the record of the flimsy copies and staples the flimsies to the Banquet Beverage Control Form. The Head Bartender deposits the cash in a vault with the General Cashier and sends the hard copies to the Food & Beverage Night Audit, along with the BBC Form.

77. The Servers return unused checks to the Cashier. 78. The Cashier prepares a cash turn-in sheet and deposits the cash with the General Cashier. Banquet checks and other media are turned in to the Food & Beverage Night Audit.

BEER

Types of Beer
There are just two! All beers fall into either the LAGER or ALE categories. Lager and ale yeasts are the two yeast species used to ferment beer.

79. LAGER yeasts settle to the bottom of the fermenting vessel during fermentation. 80. ALE yeasts rise to the top of the vessel during fermentation. Styles of Beer
Both lagers and ales may range from very pale and light-bodied to very dark and full-bodied in style. In other words, ale and lager dont mean a particular style of beer, just the class of yeast used to make it. The style of the beer depends more on the other ingredients:

Hops A little or a lot? When are they added? If the recipe changes, the style of beer changes. Generally, the more hops, the more pungent and bitter the beer. Malted Grain What type of grain is used? Wheat (Weizen-beer)? Barley? A mixture? Beer purists insist that true beer should use malted barley only, except in the case of wheat beers, which are their own category. Because they are less expensive, however, other grains (e.g., rice) are used a great deal by mass-market brewers to keep the cost down. How is the grain processed?
When it is dried in the kiln, how much is the grain toasted? It can be lightly roasted to golden brown; longer for a nut brown color; or burned black. As with brewing coffee or tea, water steeps through the grain, and extracts the color. It also extracts the flavor variations of different degrees of toasting.

How much grain is used?

The more malt the brewer uses, the stronger and more intense the beer.

How can you tell what style a beer will be?

Before you say, lagers are pale and light-bodied, and ales are dark and heavy, re-read the above, then: Memorize the classic styles. Most beers are modeled on traditional European styles (medium-to-dark ales from England, lighter pilsner styles from Germany and Eastern Europe, and Belgian abbey ales are three of the standard-bearers). See the next page. The most popular styles in American restaurants are, from lightest to fullest: Pilsner, Wheat Beer, Pale Ale, Amber Lager, Amber Ale, Stout. If associates know a little about each of these styles, they can help our guests find something theyll enjoy and can sell our more upscale beers.

Look at the label. Many beers have the style somewhere in the nameBass Pale Ale, Guinness Stoutassociates will know what to expect from a bottle or glass (if they memorize the styles!). Look at the beer. In general, the darker the beer, the fuller and more intense it will be. Not necessarily more flavorful than lighter-colored beers, just heavier.

Lagers
Massmarket-style lager, Ice Beer Pale golden color, light bodied; designed for mass appeal and refreshment. Modeled after pilsner (see next). Ice Beer; similar style and flavor; uses a coldtemperature brewing process. Examples: Budweiser, Coors Light, Rolling Rock, Miller Lite, Bud Light, Corona, Fosters, Molson, Molson Ice, Bud Ice, etc.

L
I G H T E S T

Pilsner

Eastern European beer style; pale- to yellowgold color, light body with a distinctive, crisp, hoppy flavor. The name derives from Pilsner Urquell, made in the Czech town of Pilsen, which is the standard-bearer for this style. Style associated with turn-of-the-century American brews; coppery-amber color, mediumbodied and generally hoppy. Red Lager is more a marketing concept than a distinct style, often a darker version of a mainstream beer. A classic German beer style; traditionally, a heavy, dark beer brewed in winter for spring consumption; the heaviest bock styles sometimes have a degree of sweetness.

Examples: Heineken, Amstel, Becks, Warsteiner, St. Pauli Girl, Grolsch, Pilsner Urquell TO Examples: Harp, Samuel Adams Boston Lager, Brooklyn Lager, Petes Wicked Lager, Weinhards Red Lager, Red Wolf, JW Dundees Honey Brown Lager Examples: Ayinger Celebrator, Wurzburger Maibock; American micro-brewed bocks (spring seasonals), Samuel Adams Triple Bock

Amber Lager (Red Lager and Nut Brown Lager are versions of this style) Bock

F U L L E S T

Ales
Wheat Beer, Weizen Beer Lambic Beer Traditionally a summer beer, based on malted wheat; classic-style wheat beer is white to pale gold in color and cloudy due to suspended yeast cells. Some wheat beers have a tangy flavor and a light, crisp body. Lambic Beers are a special class of wheat beer brewed in Belgium with a long, slow fermentation that yields an intense, malty, distinctive style, sometimes flavored with fruit. Because of this, the addition of a fruit flavor to wheat beers is increasingly popular among American micro breweries (Berlin has a tradition of serving wheat beers in a glass swirled with fruit syrup before pouring the beer). The classic English ale, deep gold to copper in color, full-flavored and medium-bodied; malty, with a hoppy bitterness especially in the aftertaste; India Pale Ale is an extra hoppy version. The style developed when English brewers, producing beer for troops stationed in India added extra hops to preserve the beer during shipment. Brewed in one of the remaining beer abbeys in Belgium and the Netherlands; usually amber or brown and strong (4.7 to 12% alcohol by volume). Very yeasty and full-flavored; some other descriptors are fruity and bittersweet. Wheat Beers: Samuel Adams Cherry Wheat, Petes Wicked Summer Brew, Oregon Raspberry Wheat, Spring Street Brewing Wit, Schneider Weiss, Paulaner Hefe-Weizen Lambics: Boon Kriek, Lindemans Framboise, De Troch Pineapple Lambic L I G H T E S T

Pale Ale India Pale Ale (IPA)

Bass is the standard-bearer; Sierra Nevada Pale Ale, Gearys Pale Ale, Oregon India Pale Ale, Harpoon India Pale Ale, Brooklyn East India Pale Ale

T O

Trappist Ales

Examples: Chimay, Duvel, Orval, Corsendonk, Affligem There are no American versions at this time, but a brewery under construction in Cooperstown, NY, will be devoted to this style. Amber: Petes Wicked Ale, Petes Wicked Winter Brew (w/spice!) Brown: Samuel Smiths Nut Brown Ale, Brooklyn Brown Ale, Oregon Nut Brown Ale Bitter: Red Wolf Extra Special Bitter (ESB), Oregon ESB Examples: Samuel Adams Honey Porter, Sierra Nevada Porter, Ruffian Porter, Catamount Porter, Samuel Smiths Taddy Porter Guinness is the standardbearer; Samuel Smiths Imperial Stout, New England Oatmeal Stout, Brooklyn Black Chocolate Stout

Amber Ale, Nut Brown Ale, English Bitter

Named for their color! Darker, due to heavier toasting of the malt; often less hoppy than pale ales, giving a smoother, nutty flavor. English bitter is an extra hoppy version.

Porter

A very dark, toasty-flavored English beer style; some compare the flavor to espresso.

F U L L E S T

Stout, Oatmeal Stout, Imperial

Classic Irish beer style; opaque, black; very fullbodied and dense with toasty, charred flavors (some say chocolatey!) and a characteristic creamy head.

LIQUORS AND LIQUEURS GLOSSARY

AMARETTO: Italian marzipan-flavored liqueur made from apricot pits and almonds. ANISETTE: Sweetish clear liqueur made from anise seed, with a licorice flavor. Usually served straight in a cordial glass. APERITIF: General term for a beverage drunk prior to the meal to stimulate the appetite. Also refers to a category of typically lower-proof spirits and some bitters drunk as such (e.g., Lillet, Campari). Often served on the rocks in a rocks glass. If wine-based (Lillet), it is served in a cordial glass. APPLEJACK: American apple brandy. B&B: Proprietary liqueur, 86 proof. It is actually a prepared cocktail consisting of Benedictine and Brandy and served in brandy snifter. BACARDI SILVER (LIGHT): Puerto Rican rum; 80 proof. BAILEYS IRISH CREAM: Inventor of the cream liqueur category based on Irish whiskey and cream. BEEFEATER: Imported English gin. BOMBAY: Imported English gin. CAMPARI: An Italian bitters; 48 proof. Popular with soda, as an aperitif and in the Negroni cocktail. CANADIAN CLUB: A Canadian blended whiskey. Also known as CC. CHAMBORD: Premium French liqueur flavored with raspberries, herbs, and honey. Has a raspberry flavor. CHIVAS REGAL: Premium blended Scotch whiskey; 12 years old. COINTREAU: Branded, premium triple sec (orange flavored liqueur); usually served in a cordial glass. CREME DE CACAO: Sweet liqueur made from cocoa and vanilla beans. There are two types, brown (dark) and white (clear). They have identical flavors. Used in cream drinks, Alexanders, etc. CREME DE CASSIS: Sweet liqueur made from blackcurrants, usually lower proof than other cordials. Added to white wine to make a Kir. CREME DE MENTHE: Sweet liqueur made from mint, usually peppermint. There are two types, white and green (which is artificially colored). Green is used on the rocks or in Grasshoppers. White is used in Stingers. CREME DE ALMOND (NOYAUX): Dark pink, bitter almond flavored liqueur. Used almost exclusively in Pink Squirrels. BLUE CURACAO: Blue-colored Curacao (orange-flavored liqueur), used for coloring. Curacaoliqueur is flavored with the peels of Curacao oranges. It may be either white or orange colored. Used primarily for flavoring and sweetening in mixed drinks and punches. CUTTY SARK: Blended Scotch. DEWARS: Blended Scotch. DIGESTIF: General term for spirits drunk at the close of the mealtypically higher-proof spirits such as brandy, Cognac, Armagnac, single malt Scotch, etc. Sweetened digestifs (e.g., Grand Marnier, Frangelico) are referred to as cordials. DRAMBUIE: A liqueur made from Scotch and heather honey. Used in the Rusty Nail or served straight in a snifter. DRY SACK: A cream sherry from Spain, slightly sweet. Served in a cordial glass or on the rocks. An excellent aperitif.

DUBONNET: Red and WhiteA French aperitif wine (aromatized wine), similar to sweet vermouth. Usually served on the rocks with a lemon twist, in a wineglass. FRANGELICO: Premium Italian hazelnut-flavored liqueur. GALLIANO: A golden Italian liqueur flavored with 30 alpine herbs and spices. Spicy with a slight anisette flavor. Served straight in a cordial glass and used in some mixed drinks, notably the Harvey Wallbanger. GRAND MARNIER: A very fine French liqueur based on Cognac and orange peels. Usually served in a snifter. GRAPPA: Italian spirit distilled from wine pomace or pressings (the leftover skin and seeds). Spirits from other countries in this category are called marc (pronounced Mahrr). Served in a snifter. GREEN CHARTREUSE: A very high proof proprietary liqueur (herb flavored), served in a cordial glass. HARVEYS BRISTOL CREAM: A sweet cream sherry from Spain. Served in a cordial glass. J&B: Blended Scotch. JACK DANIELS: Premium Tennessee Sour Mash Whiskey manufactured by a special charcoal filtering process. JIM BEAM: Kentucky bourbon. JOHNNIE WALKER BLACK LABEL: Premium, full bodied Scotch, 12 years old. JOHNNIE WALKER RED LABEL: Premium, 8-year-old Scotch. JOSE CUERVO GOLD: Tequila that has been aged in oak vats for 4 years to achieve the gold color. KAHLUA: A premium coffee liqueur from Mexico. Served in a cordial glass. LILLET: A French aperitif fortified wine similar to French vermouth with a hint of orange flavor. May be served in a cordial glass or on the rocks in a wineglass with a slice of orange. MARC: (pronounced Mahrr) Spirit distilled from wine pomace or pressings (the leftover skin and seeds). Usually served in a snifter. METAXA: A rich, fairly sweet Greek brandy. Served in a snifter. MIDORI: Japanese liqueur flavored with honeydew melons. MYERS RUM: Full-bodied, pungent, and dark Jamaican rum. Used in Planters Punch and the Zombie, among others. OLD GRANDDAD: A good-quality Kentucky bourbon. OUZO: High-proof Greek liqueur with a fiery licorice flavor. The best is made by Metaxa. May be served straight or with water, in a cordial glass. PEACH LIQUEUR/SCHNAPPS: Stock liqueur used in cocktails such as the Fuzzy Navel. PEPPERMINT SCHNAPPS: Light-bodied creme de menthe. Served in a cordial glass. PERNOD: A 90-proof French liqueur with a licorice flavor. May be served straight or with water. SAMBUCA: Italian anise or licorice-flavored liqueur. Served in a cordial glass or snifter with three coffee beans floated inside as a garnish. SKYY: Premium American vodka made with a patented filtration process to reduce congeners (thus, known as the headache-free vodka). STOLICHNAYA: Premium Russian vodka. SEAGRAMS CROWN ROYAL: Premium blended Canadian whiskey. SEAGRAMS SEVEN: American blended whiskey. SEAGRAMS V.O.: Canadian blended whiskey. SLOE GIN: Liqueur made from sloe berries, not resembling gin. Used in the Sloe Gin Fizz. SMIRNOFF 80: American vodka.

SOUTHERN COMFORT: Premium liqueur blended from bourbon and peach liqueur. May be served straight, in Manhattans, etc. TANQUERAY: Premium English gin. TIA MARIA: Jamaican coffee liqueur. TRIPLE SEC: Clear orange-flavored liqueur. Used primarily in Margaritas and Sidecars as a sweetener. WILD TURKEY: Premium Kentucky bourbon.

WINE
Wines can be named several different ways:

81. Varietal winesnamed by grape variety. Examples of grape varieties are: Chardonnay, Pinot Noir, and Merlot. 82. Regional winesnamed for the region or the place where the grapes were grown. Examples: Champagne, Chianti, Chablis, Beaujolais, etc. 83. Brand name winessuch as Opus One, Mateus, and Blue Nun.
The Six Major Grape Varietals3 Whites and 3 Reds
On the wine list, we arrange them by style, from light to full.

Whites

84. Riesling (REES-iing). Style: Light (skim milk). Usually from Alsace, France, and Germany. 85. Sauvignon Blanc (SOH-veen-yoan-BLAHNK). Style: Medium (whole milk). Usually from Sancerre, France; US; New Zealand, and Bordeaux, France. 86. Chardonnay (Shahr-duh-NAY). Style: Full (heavy cream). Usually from everywhere! Traditionally from Burgundy, France.
Reds

87. Pinot Noir (PEE-noh-NWAHR). Style: Light (skim milk). Usually from Burgundy, France; California, and Oregon. 88. Merlot (Mehr-LOW). Style: Medium (whole milk). Usually from everywhere! Traditionally from Bordeaux, France. 89. Cabernet Sauvignon (Cah-burr-NAY-SOH-veen-YOAN). Style: Full (heavy cream). Usually from everywhere! Traditionally from Bordeaux, France.
Tasting WineThe Steps

90. Look at the wine against a white background like a napkin or the tablecloth. q. Whites range from pale yellow-green to straw yellow to yellow-gold. r. Reds range from dark pink to ruby red to inky dark purple. s. The red color comes from the grape skins. The juice is clear.

t. Generally, the darker the color the wine, the fuller the bodyfor both whites and reds. 91. Swirl the glass. 92. Look at the legs or tears to tell you whether the wine is light or full-bodied. They dont tell you anything about the wines quality. 93. Smell it. You are looking for the winey smell of fruit, and to make sure the wine is in good conditionnot musty or vinegary. 94. Tastes are sweet, sour, bitter, and salt (but salt is not in wine). u. Sweetness is tasted on the tip of the tongue. v. Acidity or tartness or ranginess is tasted on the sides of the tongue. w. Bitterness is at the back of the tongue. x. Fruit gets noticed in the middle of the tongue.
Notes on Taste

Acidity gives wine a crisp, tangy taste. It also makes wine taste great with food because it unlocks the flavor in food. Most wines on the wine list are dry, which is the opposite of sweet. That doesnt mean they arent fruity. Dry wines can be fruity, too. Sweetness is a taste while fruitiness is a flavor.
Notes on Body

Think of body in terms of milkskim milk, whole milk, heavy cream. Skim milk is light-bodied; whole milk is medium-bodied; heavy cream is very full-bodied. Besides the grape telling the wines body, the region can, too. Light-bodied wines usually come from cooler places. Full-bodied wines usually come from warmer places.
Notes on Oak Aging

Oak aging of a wine intensifies (makes stronger) the color, aroma, flavor, and texture. Often the labels of oak-aged wines indicate their aging with words like barrel select, barrel cuve, barrel aged, and so on.
Notes on Tannin

Tannin is a natural preservative from the skins, stems, and seeds of red grapes. It is a tactile sensation, not a flavor. It is a drying sensation on the tongue, like biting into a banana peel. Grapes with thin skins like Pinot Noir have less tannin than grapes with thick skins like Cabernet Sauvignon.

WINE GLOSSARY AND PRONUNCIATION GUIDE

ACID: One of the four taste sensations (along with salty, sweet, and bitter). Sometimes described as tart or sour, and found primarily on the sides of the tongue. AFTERTASTE: The taste that lingers in the mouth after a wine is swallowed. Both the character (is it pleasant?) and the length of the aftertaste are considered. In general, the more powerful and the longer the aftertaste, the better the wines quality. Finish is another term for aftertaste. APPELLATION CONTROLEE: Controlled appellation or place-name regulations for French wine regions. Abbreviated AOC See DOC for the Italian equivalent, and DO for the Spanish equivalent. AROMA: The smell of wine coming from the grapes themselves, and from the fermentation process (as opposed to bouquet, which develops from bottle aging). ASTRINGENT: Many red wines and some whites have a rough, harsh, puckery feel in the mouth (more tactile sensation than flavor), usually from tannin. AUSLESE (OUSE-lay-zeh): A sweet German or Austrian wine made from late-picked grapes. AUSTERE: Used to describe wines whose flavor is muted by tannins and high acidity; often a characteristic of young wines, whose flavor softens and develops with bottle age. AVA: Abbreviation for American Viticultural Area; legally designated wine regions in the US (e.g., Napa Valley, North Fork of Long Island) are called AVAs. BALANCE: Harmony of a wines major componentsfruit, acid, tannin, alcohol and, where applicable, sweetnesswith no one part dominating or overwhelming the flavor profile. BIG: Describes a wine with rich, full flavors and aromas and/or full body. BLANC DE BLANCS: A white wine made from white grapes. A style of Champagne made from 100 percent Chardonnay. BLANC DE NOIRS: A white wine made from red grapes. BODY: The tactile sensation of weight or fullness on the palate. The concentration of fruit, alcohol, tannin, and sugar all contribute to a wines body. BOTRYTIS CINEREA (Bow-TRY-tiss Sin-uh-RAY-uh): A mold known also as noble rot that forms on grapes, causing them to shrivel and become concentrated, and thus ideally suited for the production of sweet dessert wines such as French Sauternes (among others). BOUQUET: Technically, that part of a wines smell that develops after it is bottled. Since bouquet comes mostly with years of bottle aging, the term aroma is almost always more appropriate when discussing a wines smell. BRIGHT/BRILLIANT: The appearance of very clear wines, with absolutely no visible suspended particles. May be the result of heavy filtration, which also can remove flavor and aromatic components. BRIX (Bricks): A scale used by American winemakers which measures the sugar level of grapes at harvest and/or of unfermented grape juice. BRUNELLO DI MONTALCINO (Broo-NELL-oh dee Mon-tahl-CHEE-no): A high-quality DOCG Italian red wine from the Tuscany region. BRUT (Broot): The driest style of Champagne or sparkling wine. BULK PROCESS: A speedy, large-volume method of making sparkling wines through a second fermentation taking place in large tanks. Two by-products result: carbon dioxide gas (which gives the bubbles), and yeast sediment, which is filtered out before bottling. Using this bulk process is less expensive than the Methode Champenoise used for true French Champagnes and the highest quality sparkling wines. CABERNET FRANC (Cah-burr-NAY FRAHNK): A red grape variety indigenous to Frances Bordeaux region.

CABERNET SAUVIGNON (Cah-burr-NAY Sow-vee-NYOHN): The most famous red grape of Frances Bordeaux region, which also yields many of the great wines of California. CHABLIS (Shah-BLEE): The northernmost district of Frances Burgundy region; a wine made from Chardonnay grapes grown anywhere in the Chablis district. CHAPTALIZATION (Shahp-tuhl-eye-ZAY-shun): Addition of sugar to the grape juice before fermentation, to raise its post-fermentation alcohol content. CHARDONNAY (Shahr-duh-NAY): The worlds most important and expensive white grape, now grown all over the world; famous as the exclusive component in all great French white burgundy wines. CHARMAT (Shar-MAHT): Another name for the bulk process of sparkling wine-making. CHATEAU (Shah-TOE): The French legal definition is a house attached to a vineyard having a specific number of acres, with winemaking and storage facilities on the property; most commonly used in Bordeaux. CHATEAUNEUF-DU-PAPE (Shah-toh-NUFF-dew-POP): A region in Frances southern Rhone Valley, and the red or white wine produced there. CHENIN BLANC (SHEN-in BLANC): A white grape indigenous to Frances Loire Valley, and also grown notably in the US and South Africa, where it is the most widely planted grape. CHEWY: A term used by some tasters to describe very full-bodied, tannic wines because, figuratively, one could not swallow them without chewing first. CHIANTI (Key-AHN-tee): An Italian red wine made in the Chianti region of Tuscany, based primarily on the Sangiovese grape. CITRUSY: A wine with aroma and flavor elements reminiscent of citrus fruits. CLOYING: Excessive sweetness in wine, to the point that it dominates the flavor and aftertaste, and lacks the balance provided by acid, alcohol, or fruit concentration. COLD STABILIZATION: A clarification technique involving lowering the temperature to 32 degrees F for an extended period. The cold encourages the tartrates and other solids to precipitate, clarifying the wine. COMPLEX: A wine harmoniously combining multiple aromas and flavors is considered complex (as in cooking, with certain dishes and, especially, sauces). An attribute of the highestquality wines. COTES DU RHONE (Coat dew ROAN): The southern Rhone Valley region of France; also the regional wine from this district. CREAM: A style of Spanish sherry ranging from moderately to very sweet, usually enjoyed as an aperitif or with (or after) dessert. CRU (Crew): Literally translates as growth; in practice, it refers to a specific vineyard plot or area. CRU BEAUJOLAIS (Crew Bow-zhow-LAY): The top grade of Beaujolais wine, coming from any one of ten designated cru villages in the Beaujolais region of France. CRUSH: A term used in the US for the harvest season or vintage. The act of crushing ripe grapes to begin the winemaking process. CUVEE (Koo-VAY): A French term for a blend of wines. In Champagne, the free-run juice from harvested grapes before they are pressed, used in the highest-quality blends. DECANTING: The process of pouring wine from its bottle into another container (carafe) to separate the wine from its sediment, and/or to aerate the wine. DEGORGEMENT (Day-gorzh-MOWN): One step in the Methode Champenoise process, used to expel the sediment from the secondary fermentation; in English, disgorging. DEMI-SEC (Deh-mee SECK): Champagne containing a high level of residual sugar and sweetness. DO: Abbreviation for Denominacion de Origen, the Spanish controlled denomination or placename regulations.

DOC: Abbreviation for Denominazione di Origine Controllata, the Italian-controlled denomination or place-name regulations (similar to Frances AOC). DOCG: Abbreviation for Denominazione di Origine Controllata e Garantita, Italian-controlled denomination or place-name regulations reserved for a small group of high quality wine regions, held to the strictest government standards. DESSERT WINE: In the US, a legal classification for certain sweet wines to regulate their labeling. A general category covering sweet to very sweet wines of any alcohol level that customarily are enjoyed with dessert and/or by themselves after a meal. DOSAGE (Doh-SAHZH): A mixture of sugar and wine used to top up sparkling wines and adjust their final sweetness level before corking. DRY: A wine with no perceptible taste of sugar or sweetness. The opposite of sweet. ELEGANT: Wines with a balanced, delicate style may be described as elegant. ESTATE BOTTLED: Wine that is made, produced, and bottled by the vineyards owner. EXTRA DRY: A term for Champagne and sparkling wine with (confusingly) a hint of sweetness; less dry than Brut. FAT: A term for the sensation on the palate of a medium-to-full-bodied wine low in acid. FERMENTATION: The conversion of sugar into alcohol and carbon dioxide by yeasts. FINISH: The tactile and flavor impressions left in the mouth after wine is swallowed. FLAT: Term describing a dullness or lack of flavor in wine, possibly due to low acid or use of poor-quality grapes. FLORAL: Having aromas reminiscent of flowers. A common descriptor for Riesling, Muscat, and Gewurztraminer. FORTIFIED: A wine whose alcohol content has been increased by the addition of brandy or neutral spirits (e.g., sherry, port). FREE-RUN JUICE: The juice that flows from the crushed grapes before they are pressed. FRUITY: A wine marked by the distinctive aroma and taste of fruit, though not sweetness, with which it is often mistaken or confused. A wine can be both fruity and dry (having no sweetness or sugar). GAMAY (Gah-MAY): A red grape used to make Beaujolais wine. GENERIC WINE: Any wine named for a general category or type, as opposed to both varietal wines (named for a specific grape variety), and to proprietary-name wines (given a brand name, e.g., Blue Nun). GEWURZTRAMINER (Guh-VERTZ-trah-mee-ner): A white grape grown in Alsace, Germany, and the US known for a spicy quality (gewurz is German for spice). GRAND CRU (Grahn CREW): The highest quality classification for French Burgundy and Alsace wines. GRAN RESERVA (Grahn Reh-SAIR-vah): A Spanish wine that has had extra aging. GRAPEFRUITY: Characterized by grapefruit aromas or flavors; often associated with white wines from cooler areas and, particularly, the Sauvignon Blanc grape grown in some regions. GRASSY: Marked by an aroma of fresh-cut grasses; a fresh, distinctive, characteristic flavor of, especially, some Sauvignon Blancs. GRAVES (Grahv): A basic dry wine from the Graves sub-region of Bordeaux, France. HERMITAGE (Air-mee-TAHZH): A (usually) red wine made from the northern Rhone Valley region of France, based on Syrah. A tiny quantity of Hermitage Blanc (white Hermitage) is also made. HARD: A characteristic of firmness or harshness on the palate, usually from high acid or tannin.

HARSH: Astringent, acidic or high-alcohol wines may be perceived as harsh on the palate. Some wines that are harsh when young lose this characteristic (and improve) with bottle age. HERBACEOUS: Having aromas or flavors reminiscent of herbs or other green vegetation. HOT: Wines high in alcohol which give a burning or prickling sensation may be described as hot. JEREZ DE LA FRONTERA (Hair-ETH deh la Fron-TEHR-ah): One of the towns in Andalusia, southern Spain, where sherry wine is made. KABINETT (Cah-bee-NETT): A German or Austrian wine made from grapes harvested at a modest ripeness level to produce a light, slightly sweet wine. LATE HARVEST: On wine labels, an indication that the grapes used were picked later, and at higher sugar levels, than for the normal harvest. As such, some of the grape sugar may not be fermented, resulting in a sweet wine. LEES: The sediment of yeasts, skins, and other grape solids left after fermentation. LEMONY: Often a flavor and aroma characteristic of high-acid white wines. LUSH: Wines with a rich, viscous tactile impression due to high alcohol or high sugar may be called lush. MACON, MACON-VILLAGES (Mah-CAWN Vee-LAHZH): A Chardonnay-based wine from the Maconnais region of Burgundy, France. Macon-Villages, the highest quality, can come only from certain designated villages. MADERIZED: A term describing wines that have lost their freshness and color brilliance, typically due to exposure to air (oxidation) and excessive heat. MALOLACTIC FERMENTATION: A natural, secondary fermentation occurring in nearly all quality red wines and some whites, which converts sharper-tasting malic acid into softer lactic acid, reducing the wines total acidity. Malolactic fermentation is said to add aromatic and flavor complexity (a buttery quality) as well as tactile softness. MARGAUX (Mahr-GO): A village in the Bordeaux region of France. MEDOC (May-DOCK): A village in the Bordeaux region of France. MERLOT (Mehr-LOW): A very popular red grape indigenous to the Bordeaux region of France. MEURSAULT (Muhr-SOW): A red (Pinot Noir grapes) or white (Chardonnay grapes) wine from the village of Meursault in Burgundys Cote dOr. METHODE CHAMPENOISE (May-TUD Shahm-pen-WAHZ): The labor-intensive method for producing true French Champagnes and the highest-quality sparkling wines. The second fermentation that gives wine its bubbles takes place in each individual bottle. MOSEL-SAAR-RUWER (MOW-zl sahr ROO-vehr): A German wine region famous for light-style Riesling wines. MOUTH-FILLING: A wine with intense flavor and full body may be described as mouth-filling. MUSCADET (Moos-cah-DAY): A light, dry wine from Frances Loire Valley, made from the melon grape. MUST: The unfermented juice of grapes. MUSTY: A dank, moldy smell. NEBBIOLO (Neh-bee-OH-loh): The red grape used to make Italys most famous Piedmontese wines (Barolo and Barbaresco). NOSE: The olfactory sensation of a wine is its nose. This includes both the aroma (grape and fermentation smells), and the bouquet (smells coming from bottle age). NOUVEAU (Noo-VOE): The new wine of the vintagea style of light, fruity wine released within weeks after harvest. Beaujolais Nouveau is this early release from Frances Beaujolais region, and Nouveau-style wines are widely produced in other parts of France and the US. The Italian version is named Novello, also meaning new.

NV: Abbreviation for non-vintage. In the case of French Champagne, the signature, dry style of each Champagne house, made from a blend of vintages. OAKY: Having the aroma or taste elements coming from exposure of the wine to oak, often through fermentation or aging in oak barrels. Both vanillin, a component of the oak itself, and toastiness, from charring the wood during barrel production, are common characteristics of oaky wines. OXIDIZED: A wine with reduced freshness, aroma, and flavor due to excessive exposure to air. Oxidation may also cause browning of the color (much the way apples and other fruits brown when exposed to air). PAUILLAC (PAW-yak): A district in the Bordeaux region of France. PHYLLOXERA (Fill-OCK-seh-rah): A louse that attacks grape vine roots, eventually killing the vines. PINOT BLANC (PEE-noh BLAHN): A white grape grown primarily in the Alsace region of France, and widely in Italy (Pinot Bianco). PINOT GRIS (PEE-noh GREE): A white grape grown in France, the US, and widely Italy (as Pinot Grigio). PINOT MEUNIER (PEE-noh Muhn-YAY): A red grape, the most widely-planted in Frances Champagne region. PINOT NOIR (PEE-noh NWAHR): A fragile red grape that is difficult to grow; nearly all French red burgundy wines are made from 100 percent Pinot Noir. POUILLY-FUISSE (Poo-YEE fwee-SAY): The highest quality white Maconnais wine from Burgundy, France, made from the Chardonnay grape. POUILLY-FUME (Poo-YEE foo-MAY): A dry white wine made from Sauvignon Blanc, from the Loire Valley region of France. PREMIER CRU (PRUM-yay CREW): French Burgundy wines, made from specifically-designated vineyards, of high quality. PROPRIETARY WINE: A wine thats given a brand name like any other product and marketed as such (e.g., Mouton-Cadet, Opus One). RAISINY: Rich, concentrated, dried-grape taste and aroma, often due to the actual use of raisinated grapes to make the wine. RESERVE: A term sometimes found on American wine labels. Although it has no legal significance, it usually means a better quality wine. RESIDUAL SUGAR: The percentage (by volume or weight) of unfermented grape sugar in a finished wine, which indicates its sweetness level. RHEINGAU (RINE-gow): A top-quality German wine region known for Riesling wines. RHEINHESSEN (RINE-hessen): A large German wine region known for wines such as Blue Nun. RHEINPFALZ (RINE-faults): A German wine region recently re-named Pfalz. RICH: A descriptor used to describe intensity in wine; may apply to concentrated flavor, high alcohol, sweetness, full body, or a combination of these. RIESLING (REES-ling): A white grape grown primarily in Germany, Alsace, France, and the US. RIOJA (Ree-OH-hah): A quality wine region in Spain. ROUND: A tactile sensation of richness and/or softness in some wines. SANCERRE (Sahn-SEHR): A dry white wine from Frances Loire Valley region, made from Sauvignon Blanc. SANGIOVESE (Sahn-joe-VEH-zeh): A red grape grown primarily in Tuscany, Italy. SAUTERNES (Soh-TAIRN): A sweet white wine from the Bordeaux region of France, made from Sauvignon Blanc, Semillon, and Muscadelle.

SAUVIGNON BLANC (Soh-veen-yown BLAHN): A white grape grown primarily in the Loire Valley, the Graves and Sauternes regions of France, and in the US (where it is sometimes called Fume Blanc). SEKT (Zekt): The German term for sparkling wine. SEMILLON (Seh-mee-YOWN): A white grape grown primarily in the Graves and Sauternes regions of France and Australia. SOFT: Describes wines without excessive acidity or tannin which are, therefore, gentle on the palate. SOMMELIER (Soh-mel-YAY): The French term for cellarmaster or wine steward. SOUR: Wine that is so high in acid that it is out of balance. SPATLESE (SHPATE-lay-zeh): A white German wine made from grapes picked later than the normal harvest. SPUMANTE (Spoo-MAHN-tay): The Italian term for sparkling wine. SPRITZY: Wine with a light degree of carbonation or effervescence is described as spritzy. STRUCTURE: The tactile framework of a wine, created by the interplay of its major components: alcohol, acid, tannin, and fruit. Ranges from soft and delicate to firm. SULFUR: A natural by-product of fermentation, and a substance used in winemaking as a preservative, an antioxidant, and a sterilizing associate. SWEET: One of the four basic tastes perceived by the tongue, whereas other specific flavor components are perceived by the olfactory senses. SYRAH (See-RAH): A red grape grown primarily in the Rhone Valley region of France. TANNIN: A natural compound coming from the skins, seeds, and stems of grapes; also from wood casks used for aging. Perceived as a dry or puckery sensation on the palate. TART: The sharp, sour taste of acidity in wine. THIN: Describes a wine lacking body or flavor depth. TIGHT: Wines with a hard, tannic tactile impression may be described as tight. TRANSFER PROCESS: A modern, bulk process of making sparkling wines. TREBBIANO (Treh-bee-YAH-no): A neutral-flavored white grape grown widely in Italy and elsewhere. TROCKEN (Trah-ken): German for a dry wine. TUSCANY (TUSS-cah-nee): A high quality wine region of Italy. VARIETAL: A wine named for the predominant grape variety used to make it (e.g., Chardonnay, Cabernet Sauvignon). VIN DE PAYS (Van duh Pay-EE): A French classification of wine less strict than AOC; increasingly widely used for varietal wines from the Languedoc-Roussillon region of southern France. VINTAGE DATE: An indication on a wine label of the year the grapes used to produce it were harvested. VITIS LABRUSCA (VI-tiss Lah-BROO-scah): A native American grape species. VITIS VINIFERA (VI-tiss Vin-IF-er-ah): A European grape species encompassing most high quality wine grapes. VIOGNIER (Vee-own-YAY): A white grape from the Rhone Valley region of France. WOODY: Having the aroma or taste elements of wood casks used to ferment or age the wine. ZINFANDEL (ZINN-fun-dell): A red grape grown in California, often vinified into blush wine.

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