Hotel Management Study Material

Friday, February 26, 2021

Food & Wine Harmony

Matching wine with food

· CHAMPAGNE OR SPARKLING WINE COMPLEMENT MOST FOODS.

· SERVE RED WINE WITH RED MEAT AND WHITE WINE WITH WHITE MEAT.

· IF UNSURE ROSE WILL DO

· SERVE WHITE WINE BEFORE RED.

· SERVE DRY WINE BEFORE SWEET

· SERVE GOOD WINE BEFORE GREAT WINE

· COMMENCE WITH GRAPE APERITIF RATHER THAN A GRAIN APERITIF

· SERVE NATIONAL WINES WITH NATIONAL DISHES.

· TEMPERATURE YOUR WINE CORRECTLY.

INDIAN WINES

INDIAN WINES

REGIONS

Four major regions of vineyard: NASIK REGION, SANGALI REGION, BANGALORE REGION, HIMACHAL REGION

Nasik Region

· Located in the state of Maharashtra.

· Region include Pune,Nasik,Ahmed Nagar.

· Above 800 meter from sea level.

· Several top wineries are located here.

· Chateau Indage, Sula wines.

Sangali Region

· Also located in Maharashtra.

· Nearly 750 meter above sea level.

· This region includes places like

-solapur,sangali,satara and latur.

Bangalore Region

· Nandi Hills located about around 45 kilometer North of Bangalore City.

· Grover Vineyards is located in Nandi Hills.It is above 800 meter sea level.

Himachal Region

· Located in northern India.

· It is upcoming state for the wine in India.

· Temperature varies from 20 C to 40 C.

· Unique Climate of this region attracts the wine makers to produce delicate wine grapes.

Viticulture of India

· Vines are often trained on bamboo and wire in a pergola to increase canopy cover and to get the grapes off the ground where they would be more prone to fungal diseases

· Irrigation is essential in many of India's wine regions and since the 1980s, drip irrigation has been widely used. The tropical conditions often promote high yields which requires frequent pruning throughout the year.

· Harvest normally takes place in September and is usually done by hand

Grape Varieties

· India is home several indigenous table grape varieties that can also be used in wine production with Anabeshahi, Arkavati and Arkashyam being the most common

· Popular non-native grapes include the Bangalore Blue (Isabella) and Gulabi (Black Muscat)

· The Turkish grape Sultana is the most widely planted grape in India, cover more than half of the 148,000 acres planted in the country.

· In addition to the imported French varieties that Chateau Indage planted, Sauvignon blanc, Zinfandel, Chenin blanc and Clairette have started to establish a presence in the Indian wine industry.

Indian Wine Law

The following particulars shall be marked legibly and indelibly on the label / crown / body of the container.

· Name and type of the material;

· Ethyl alcohol contents , in percent, by volume;

· Batch or code number;

· Month and year of Packing;

· Name and address of the producer

· Net volume in ml.

· Geographical region from where the grapes are produced

· Varietal name of the grape; in case of single variety wine is in excess of 85% of the volume in the bottle. If less than 85% of single variety used which makes total volume, twin varietal names shall be stipulated. When more than two varieties are used in the wine, it should be clearly stated as “blended”. The stipulation of “Indian Wines” shall not appear on the label if Indian wine is blended with foreign (imported) wine in excess of 25%.

Some Famous Wine Makers

Indage à Narayangaon (Pune)

Grover Vineyards àBangalore

Sula à Maharashtra

Renaissance Wines à Nashik

ND Wines à Nashik

Mandala Valley à Solapur

Flamingo Winesà Nashik

Vinicola à Goa

Few Brands

Red Wine

Syrah

Galaxy

Vallet Sailo

Satori Merlot

Cabernet Shiraz

La Reserve

WHITE WINE

Sailo Rio

Et tu Brutus

Mark Antony

Sauvignon Blanc

Dia white

Madera white

Rose wines

Shiraz rose

Maderas rose

Sula Blush Zinfandel

Sparkling wine

Sula Brut

Sula Seco

WINE FROM THE U.S.A.

THE U.S.A.

· The 5^th largest wine-producing country.

· Quality is also commendable.

· Wine production started after the arrival of the European settlers in the 17th century.

· Grapevines introduced in California by Spanish missionaries in the mid-1600s.

· Original American vines were wild and unsuitable for making wines.

· The practice of grafting started in the 1870s after the phylloxera disaster.

· Since then, remarkable improvement in both quality and quantity.

· In 1918, production and consumption of alcoholic beverage was banned through an amendment of constitution.

· Wine vines were converted to table-grape varieties.

· One whole generation missed the taste of wine.

· The amendment was repealed in 1933.

· Wine industry started all over again.

· Vines were replaced.

· Equipments were replaced.

· Skilled labour had to be trained.

· Public awareness took decades.

· Californian wine industry is only about half a century old, whereas its European counterparts have a history of a few centuries.

· Some good wines were made in the late 1930s.

· Rapid progress after WW II.

· 1960s – countless new vineyards in California.

· 1970s – vinifera spread to other states.

· Microclimatic California – huge variety – attracted the world’s attention.

· Still a young industry – yet to produce its best.

· Major scientific developments.

· Temperature-controlled stainless steel tanks for fermentation:

- white wines slowly at lower temperature (= more fruity and delicate).

- red wines faster at higher temperature (= more pronounced aroma and robust).

· Microfilteration for clarification resulting in ‘cleaner’ wines.

WINE LAWS OF USA

· Vintners enjoy more freedom than their European counterparts:

- where to grow, what to grow, what to graft, where to buy grapes from, what to blend with what, how long to age, which cask, how to clarify, etc.

· Growers produce according to customers’ choice. Unlike Europe, no restrictions by tradition.

A BROAD CLASSIFICATION

Generic wines

· Names of European types – Burgundy, Chianti, Sherry, Port, etc.

· Attempt to imitate European wines – slight resemblance but, nevertheless, of acceptable quality.

· Referred to as jug wines as these are often sold in large containers.

Varietal wines

· Sold by the name of the grape-variety.

· Minimum 75% has to be from a single grape.

· Examples: chardonnay, pinot noir, riesling, cabernet sauvignon, zinfandel, etc.

Brand-name wines

· Also referred to as proprietary wines.

· Generally the best wines of USA.

· The name refers to a particular vineyard and/or shipper who guarantees quality.

· Example: Robert Pepi, a Sauvignon Blanc from Napa Valley.

WINE LAWS OF USA

· Traditionally referred to by county names.

· Now more specific geographical areas – AVA (American Viticultural Area).

· Administered by the government through BATF (Bureau of Alcohol, Tobacco and Firearms).

· Just ‘California’ = 100% grapes from California.

· AVA (e.g. Sonoma county) = minimum 75% grapes from that AVA.

· Varietal name = minimum 75% from the named grape.

· Estate bottled = 100% grapes harvested and bottled by the winery.

· Produced & Bottled by = minimum 75% grapes harvested by the winery.

· Made & Bottled by = 10% to 75% grapes harvested by the winery.

· Perfected & Bottled by / Cellared & Bottled by / Vinted & Bottled by = the bottler need not make the wine at all.

· Alcohol content = 1.5% variation allowed on either side.

· Vintage date generally does not appear.

· However, if mentioned, 95% of the grapes have to be from the mentioned year.

· Rosé wines are referred to as blush wines.

The Northeast

· Centered in the state of New York.

· Spreads as far as Ohio, Indiana, Michigan, Wisconsin and Oklahoma.

· Rugged climate.

· Sturdy and robust wines.

The Pacific Northwest

· States of Oregon, Washington and Idaho.

· Wine-making is relatively new.

· Climate is like that of northerly wine regions of Europe.

· Light, crisp and somewhat tart wines like those of Germany and Alsace.

California

· About 2/3^rd of all wines consumed in USA is produced here.

· Microclimatic regions result in a wide variety of wines.

· The notable AVAs are:

Sonoma, Napa valley, Livermore, Santa Clara, Cucamonga, Lodi-Sacramento, Ontario, Fresno-San Joaquim valley, Escalon-Modesto and San Diego-Escondido.

WINES FROM SPAIN

SPAIN

· The third largest wine-producing country in the world.

· Bulk are ordinary, some fine ones, and of course . . . Sherry

· New laws in 1970 – modern methods helped raise standards.

· Production and labeling governed by INDO (Instituto National de Denominacione de Origen)

· Wines labeled DO are of guaranteed standard – but not as stringent as AOC.

· There are 28 wine regions.

RIOJA

· Northern Spain, bordering Ebro river.

· Very popular (still made by traditional methods).

· Best are reds but whites also are good.

· Reds often aged for more than 10 years. Whites are had young.

· Grapes/wines are sold to shippers who produce blended brands.

· Some notable brands: Imperial, Ygay, Marques de Riscal

LA MANCHA

· Central Spain, south-east of Madrid.

· Huge concentration of wines.

· The town of Valdepeñas gives its name to many wines.

· Chiefly strong reds.

CATALONIA

· North-east, near Barcelona.

· Red, white and rosé.

Penedés

· North-east coastline, between Barcelona and Tarragona.

· Best known for sparkling wines but stills also produced.

Andalucia

· South-west coast – most famous wine-region of Spain.

· Other than the delimited Sherry district, two famous districts are Montilla and Malaga.

· Other regions

· Valencia, Las Campañas, Basque, Extremaduro, Aragon, La Nava, Ceberos, Etc.

SHERRY

· Sherry is a complex blend of wines, fortified by the addition of spirits.

· Appeared in England in the early 16th century – immediately popular.

· Fortification for easy travelling.

· The English called it sack - from Spanish sacar (to export).

· Main town: Jerez de la Frontera

· Jerez → Sherris → Sherry

· Andalucia – from Portuguese frontier in the west to Mediterranean in the east.

· Sherry district between Guadalquivir and Guadalete rivers.

· Jerez de la Frontera is the Sherry capital.

· Other towns are: Sanlucar de Barrameda, Cadiz and Puerto da Santa Maria.

Soil

· Albariza (lime, chalk, magnesium & clay)

· Barros (clay)

· Arenas (sandy)

Grapes Used

· Palominos (white) – classic and finest for Sherry – 90% are Palomino vines.

· Others: Mantuo Castellano, Mantuo de Pilla, Cañocazo

· Pedro Ximenez – very sweet, used mainly for blending.

MANUFACTURING OF SHERRY

Unusual and unique process.

Fully ripened grapes brought to pressing house

Placed on round, woven esparto grass mats (for 12 to 14 hours)

Juice concentrated = high sugar content

Brought to pressing hall with lagars

Men tread with hobnailed shoes.

Gypsum is sprinkled → cream of tartar in grapes breaks down to tartaric acid = higher acidity.

Actual pressing with a screwpost (grape pulp piled evenly, covered with broad esparto ribbon and the post is turned)

Juice gushes forth filtered though the grass ribbon

Received in the waiting butt

Butts of mosto sent by trucks to bodegas in the Sherry towns.

Fermentation is violent in the first week.

Slows down and takes up to 3 months = a completely dry wine.

Racked into new casks

(even at this stage the vintner does not know what type of wine is going to develop)

A white and soft flor appears on the wine in some of the casks

(gives distinctive character to dry Sherries).

Two basic categories:

• Fino (fine) – thick and heavy flor

• Oloroso (rich fragrant) – little or no flor

The wine is incorporated into a solera system for maturing and blending with old wines → the new wine acquires the characteristics of the older wines.

Never drawn out more than 1/3^rd from the solera → continually blending wines → continuity of style for centuries.

Sometimes wines from more than one soleras are blended to create a brand.

Put into fresh casks and fortified with brandy:

• Fino – 15%

• Oloroso – 18%

Further blending, if desired:

• Darker: vino de color

• Sweeter: vino dulce, dulce apagado

Clarified with egg white/white Spanish earth.

Bottling

TYPES OF SHERRY

The Fino Group

· Manzanilla: a very dry, very pale, light-bodied fino that has been developed in the bodegas of Sanlucar de Barrameda, where the salty air of the Atlantic ocean contributes to the fragrance of the wine.

· Fino: a very dry, very pale, medium-bodied fino from Jerez.

· Amontillado: dry, pale to light gold, fuller-bodied.

The Oloroso Group

· Oloroso: usually sweet, deep golden, full-bodied and nutty.

· Cream: sweet, deep golden, full-bodied and nutty.

· Brown: very sweet, dark brown, full-bodied and nutty.

SOME FAMOUS SHIPPERS

Gonzalez Byass, La Riva, Williams & Humbert, Pedro Domecq, Harvey’s

USES OF SHERRY

· A fine drink on its own (before/after dinner).

· Accompaniment with some foods.

· Popular cooking alcohol.

SPANISH SPARKLING WINES

Vino Espumoso

· Lately quite popular.

· Some are good, especially from Penedes.

· Most are sweet.

SOME SPANISH LABEL TERMS

· Tinto: Red

· Blanco: White

· Rosado: Rosé

· Cepa: grape variety

· Reserva: matured quality

· Vino de mesa/pasto: table wine

· 4º Ano / 4 Anos: bottled at 4 years old.

· Consejo Regulador: organising and controlling co-operative body