PROPER SERVING OF

CHAMPAGNE
Presented by: Christian G. Pidut
How to Serve a Champagne?

 Champagne must be served well chilled, between 6º C and 9º C

 Present the un-opened bottle.

REMOVING THE CORK

Remove the top part of foil.

 Placed your thumb over the top of the cork.
 hold the bottle at 45º angle, turned away from customer.
The Champagne is ready for tasting.
SPIRITS/DISTILLED BEVERAGE
SPIRITS/DISTILLED BEVERAGE

• A preparation for consumption containing ethyl alcohol purified by

distillation from a fermented substance such as wine, malt, or grain.
Distilled beverage is usually restricted to alcoholic beverage.
Beer and wine are generally limited to a maximum alcohol content of
about 15 percent volume, beyond which is adversely affected and
cannot ferment; although in recent years high alcohol tolerant yeasts
strains have been used with special brewing techniques to increase
this maximum up to about 23%. Alcohol levels higher than 15% have
historically been obtained in a number of ways.

Another method called freeze distillation, involves freezing the

alcohol beverage and removing water crystal, a method which has
been known to have been use in central Asia.
Distillation History
Ancient History

• In a basic form the technique of distillation goes back to Babylonia in the

fourth millennium BC when specially shaped clay pots, it is thought, were
used to extract some small amounts of distilled alcohol through natural
cooling, for the manufactures of perfumes.
Middle East

Geber (Jabir Ibn Hayyan, 721-815) – invented the alembic still, from the which he
observed heated wine released a flammable vapor, which he described as “of little use,
but of great importance to science”. Not much later the A1-Razi (864-930) described
the distillation and its use in medicine.

The terms “alembic” and “alcohol”, and possibly the metaphors “spirit” and aqua vitae
(“life water”) for the distilled product, can be traced to Middle Eastern alchemy.

Names like “life-water” have continued to be the inspiration for the names of several
types of beverage, like Gaelic whisky, French eaux-de-vie and possibly vodka.
EUROPE

Alcohol appears first in Europe in the mid 12th century among

alchemist, who were more interested in medical “elixirs” than
making gold from lead.

Paracelsus gave alcohol its modern name. taking it from the

Arabic word which means “finely devided”, in reference to what
is done to wine.
The Seven (7) Classified Spirits
Types of Spirits – Liquor (nos. 1-6) and (7) Liqueurs

1. Whisky / Whiskey – a distilled fermented mash of corn or other cereal

grains. It is generally bottled at 40% alc/vol.
Four types of whisky

A. Scotch Whisky – Scotch comes as a single malt scotch or as a blended

scotch.
1) Single malt scotch whisky – a distilled mash of smoked barley malt.
2) Blended scotch whisky – is distilled in the same way as single malt.
Blends may be derived from single malt scotch whisky original from
several distilleries or from different malts.
B. Bourbon Whiskey – is a distilled mash of corn and aged at least two years in oak.

C. Rye – is known as Canadian whisky. It is distilled from mash of cereals grain,

usually corn but tit is charcoal filtered before being aged.

D. Irish – a triple distilled from mash of barley malt and aged for at least four years in
wood.

2. Gin – a spirit distilled from a fermented mash of cereal grains. The distinct
flavor of gin comes from exposing the vapour to juniper berries and other plant
products
Gin is usually unaged and is generally bottled at 40% alc/vol. like vodka.

3. Brandy – is distilled from wine or fermented mash of fruit.

Types of brandies include Cognac, Armagnac and grappa.
4. Rum – is distilled from fermented mash of sugar cane and/or
molasses.
Bottled at 40% alc/vol.

• Five types of Rum

a. White Rum – aged for varying lengths of time.

b. Amber Rum – Coloured by aging and the addiction of caramel.
c. Dark Rum – Coloured with aging and the addiction of caramel.
d. Spiced Rum – Flavored with spices and coloured with caramel.
e. Over Proofed Rum – Higher alcohol content: coloured by aging
and the addiction of caramel.
White Rum Amber Rum Dark Rum Spiced Rum Over Proofed Rum
5. Vodka – is distilled from mash of cereal grain or potatoes and is redisdistilled to
purify it. Vodka is usually unaged and generally bottled at 40% alc/vol. Vodka is more
and more popular, mainly because of the newer vodkas that include flavoring, such as
cranberry vodka and lemon vodka.

6. Tequila – is distilled from cacti called maguey, mescal or agave.

7.Liqueurs – Sweetened alcoholic spirits that consist of four types:

a. Grains
b. Herbs
c. Dairy products
d. Fruits
Thank you!! 