Beverage is any palatable liquid made from water, fruit vegetable and other derivatives

which is taken by meals or by itself. Water is the most common and most readily available
beverage.

Classification of Beverages:

1. Alcoholic Beverage – any potable liquid containing from 1%-75% of Ethyl alcohol by
volume. It is obtained either by the fermentation of sugar- based food, or the distillation
of fermented products. Beer and wine are fermented products with 2%-20% alcohol,
while rum, gin, brandy, vodka etc. are distilled products with alcohol content as high as
55%.
Alcohol is an odorless liquid containing either by ethyl or methyl alcohol. Ethyl
is potable whereas Methyl alcohol is fatal and used for industrial purposes only.
Alcoholic beverages contain Ethyl alcohol.

Three Classifications of Alcoholic Beverages:

1. Wines
2. Beers
3. Spirits

2. Non-alcoholic beverage - is a beverage that contains less than 0.5% alcohol by volume.
Classified into four categories:
a. Water- which is essential to human survival. It must be potable and served
hygienically.
b. Refreshing drinks- are items like cola, squashes, and syrups. In the category
would be placed soda and tonic water, which are also excellent mixers to
alcoholic spirit.
c. Stimulants- like tea and coffee.
d. Nourishing drinks - like malted one, milkshakes, fruit juices and mock tails,
which are a combination of fruit juices.

WINES

Wine is a naturally fermented juice of fresh ripe grapes. (Vitis Vinifera)

 Grapes contain the right balance of sugar, acid and tannin to make a good
fermented beverage.

Fermentation – an enzymatically controlled transformation of an organic compound.

Uses of Wines:
 Used to complement foods.
Used to enhance the flavor of cooking.
Used to welcome guests.
Used to minister the sick.

Classification of Wines:

1. Still or Natural Wine

a. The method of making a still wine is mostly done by nature. Grapes are
fermented naturally without anything added.

b. Appropriate with the main course

c. Include still white, red, rose, blush, or light wine

d. These wines are still, not sparkling or fizzy and contain up to 14% alc / vol

e. Examples include Chablis and Burgundy

2. Aromatic wine

a. These wines are flavored with various aromatic ingredients (herbs, roots, spices
and syrups)

b. Usually served before a meal to stimulate the appetite

c. Contain up to 22 % alc / vol

d. Example is Vermouth

3. Fortified Wine

a. These wines are often sweeter and more alcoholic because of the addition of
brandy.

b. Usually served with dessert

c. Contain up to 22 % alc / vol

d. Examples include Port and Sherry

4. Sparkling Wine
 a. Wine bottled under pressure or that undergoes a natural secondary fermentation
in the bottle
b. It contains carbon dioxide which is produced naturally from fermentation or
forced injection
c. Contain up to 14 % alc / vol
d. Dry sparkling wines are usually served with appetizer
e. Medium – sweet sparkling wines are usually served with main course
f. Sweet sparkling wines are usually served with dessert
g. Example is Champagne

5. Dessert Wine

a. Appropriate after dinner or to complement a dessert

b. Includes sweet table wines and fortified wines

c. Examples are Port, Ice wine and Sauterne

6. Ice wine

a. It comes from mature grapes that have been frozen while still on the vine

b. Sweet, concentrated wines

c. Contain up to 14 % alc / vol

7. Late Harvest Wine

a. Made using grapes that have been affected by noble rot (Botrytis Cinerea). The
grape produces a very concentrated grape juice.

b. Usually served with dessert

c. Contain up to 7 % alc / vol

8. Fruit Wine

a. Is a fermented alcoholic beverage made with a base substance other than grapes

b. Examples include raspberry and strawberry wine

9. Light Wine
a. Contain up to 7 % alc / vol

10. Non-Alcoholic or De-alcoholized Wine

 a. Contain less than 1 % alc / vol

WINE SWEETNESS

Sweetness - is the amount of sugar in wine.

Wines are described on a sweetness scale from 0 to 3.

A low number (0-1) indicates that wine is low in sugar.

WINE AND COGNAC LABELS

Wine bottles can have labels in up to three places:

1. Front of the bottle

2. Back of the bottle

3. Neck of the bottle

a. Name of the wine

b. Name of the bottle, if it is estate bottled

KINDS OF WINE BOTTLE

1. Bordeaux and Italian wines

 4. Rhine wines (brown)

2. Burgundy and piedmont wines

5. Franconian wines
(Germany, mateus rose,
portugal)

3. Moselle and alsace wines

(Green) 6. Chianti wines
 7. Champagne and sparkling wines

EVALUATION OF WINE

1. Taste

a. Sweet – (solution of water mixed with a teaspoon of sugar)

b. Tart – (solution of lemon juice and water)
c. Bitter – (solution of weak coffee)
d. Salty – (solution of salt and water)
2. Color

a. Red – range from purple to dark red to brown

b. White – range from light yellow to light brown

c. Pink – also called rose, ranging from pink to vivid near purple
3. Appearance

a. Brilliant wine – reflects light and sparkles, it is free from floating particles.
b. Dull wine – has floating particles

4. Body of the Wine

a. Full Bodied wine – heavy, robust and not watery.

b. Light bodied wine – not heavy, it do not cling to the sides of the glass
when twirled around.

MATCHING FOOD AND WINE

FOOD WINE

Red meat Red wine

Light meat White wine
Fish or shell fish White wine
Veal White wine or light red wine
Chicken or Turkey Red wine
Beef or Lamb Light red wine
Ham Red wine
Duck Full-bodied red wine as for beef
Game Full bodied red wine
Lamb and Mutton Burgundy but a dry white or rose can
also be served