sheraton+beverage++bar+service+sops (2)

7/30/2019 Sheraton+Beverage++Bar+Service+Sops (2)

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BEVERAGE & BAR SERVICEBEVERAGE & BAR SERVICE

BEVERAGE SERVICE

BARGUIDELINES


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BEVERAGE SERVICEBEVERAGE SERVICE

SERVICE PROCEDURES

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

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 refilldrinks 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 chargefor 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 excessivelychange 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 thebevnap.

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 therim 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.


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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 reachfor 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 requestedby 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 anothercocktail? 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 writtenmaterial 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, removingthe 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.


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Always wipe down the table or bar with a damp cloth immediately upon the

guests departure. Wipe crumbs from chairs, replace ashtrays, and replenishmatches. 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 forthe 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 incold, 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 heatrise 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 offoam 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 threesimple 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 odor-

free and non-fat cleaning compound that will thoroughly clean the surface of theglass 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 theycan drain freely and air can circulate in them.


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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 itobviously 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 twofingers 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 thebottle 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.


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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 liftup 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 labelfacing 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.


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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 shallask 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 servingdrinks 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 waterpitcher.

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:


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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. Eithertop 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 tablethroughout the evening (including if dessert is ordered).

Bottled Water

For all bottled water service, return to the service bar, remove and discard thebottle 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 thebucket 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 poursafely.

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.


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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.


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BAR GUIDELINESBAR 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 cardshould 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 requestanother 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 themnear 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.


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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 ishard 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 foreignobjects 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 makingdrinks. 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 outimmediately. Never take any chancesbroken glass travels.

Temperature Guidelines

To ensure a quality product, it is important that beverages maintain specific temperatures. Thefollowing 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 premiumpresentation. 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 theglass then drop into the glass.


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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 oflime 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 theyare 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 attractivepresentation.

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 therim of the glass and drop it into the drink; Martini (on request), Dry andPerfect 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 ofthe 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 smallolives; Martini.

Cocktail Onions: Place three on a pick; Gibson.


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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; StrawberryDaiquiri, Strawberry Margarita.

GUEST REQUESTS FOR UNUSUAL RECIPES

When a guest orders a drink the Bartender is not familiar with, the following guidelines forhandling the request are recommended:

Tell the guest that the drink is unfamiliar but if the guest can provide therecipe, 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, justfollow 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 drinksmust be exacting and follow appropriate pouring guidelines. The presentation of each beveragefollows specific rules of etiquette. To ensure Sheraton standards, Bartenders shall:

Filling Orders

Never accept any verbal drink orders from restaurant or cocktail Servers, theymust 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 prepareddrinks do not go unnoticed.

Call for a runner if necessary; never let drinks sit.


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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 overpour 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 thefollowing 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 timespecified in accordance with applicable liquor laws. Bartenders are responsible for ensuring thatdrinks and glasses are removed from the bar and that Servers have removed drinks and glassesfrom the tables by the hour prescribed.


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

Approach all guests in their section and notify them tactfully that last call hasbeen 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 andtables 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 beturned 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 nottake 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 suppliesunattended 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 ensureproper 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.


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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 operatinginstructions.

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 inthe 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 thelocker room.


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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 bemoderately 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 5 lbs. (2.27 kg.) per room using Room ServiceFood Service 1 lbs. (0.7 kg.) per guestBanquet Service 1 lb. (0.45 kg.) per guestCocktail Lounge* 3 lbs. (1.36 kg.) per guestcube or cracked ice

1 lbs. (0.7 kg.) per guestsnow ice100 seating 1200 lbs. (540 kg.) cube ice

600 lbs. (270 kg.) snow ice200 seating 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.


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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 floormats, 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 pricesand, regarding beverage requirementsCatering Function Sheets shall be followed. For banquetfunctions, 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 isreturned 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 cashiersare 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 liquorlaws 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 BeverageSupervisor.

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 cashbars and perform cash drops.


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SUMMARY OF GENERAL BANQUET BEVERAGE POLICIES

Cash Bars

44. Tips are not to be solicited (drink price includes gratuity and sales tax). Theprices 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 bestaffed 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 Pour SizeLiquor 1 ounces

Wine (by the glass) 5 ouncesFortified and aperitif wines 3 ounces

All mixed drinks PerSheraton 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 foreach 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 issueor 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.


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Cash Bars

Cash banks and drink tickets are issued by and returned to the General Cashier only. TheBanquet Beverage Supervisor or Head Bartender, and no one else, should handle cash or issuedrink 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 50persons.

Each Cashier will prepare a separate cash turn-in sheet and deposit the cash with the generalCashier. Under no circumstances should cash receipts be turned over to anyone otherthan the General Cashier.

BANQUET BEVERAGE ISSUING FROM THE BEVERAGE STOREROOM

Most of the procedures for issuing beverages from the main Beverage Storeroom to Banquetsare 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 bottlesand 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 foreverybanquet function.It is normally prepared by the Banquet Beverage Supervisor or Head Bartender. Copies aredistributed 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 tocreate 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.


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Banquet liquor, beer, and wine are issued from the Banquet Beverage Storeroom for theindividual 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 BeverageSupervisor 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 thefunctions ending inventory is completed.

The method of billing for Hosted Bars:

Type Billing MethodLiquor and wine by the glass Usage (in tenths) x bottle selling price, converted to

number of glasses sold.Beer and bottled wine Usage (in bottles) x bottle selling price.Soft drinks Usage (in bottles) x bottle selling price.Soft drinks from dispensing guns The Bartender should keep tallies on pad of paper.

Billing is done by the number of tallies.


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SAMPLE BANQUET BEVERAGE CONTROL FORM

Function_______________________________________________________________________Date_______________________

Room____________________________________________________________________ Bartenders

Scheduled ________to________ Guarantee: _____________

Time No. of People

Actual _________to _______ Actual: ______________

Type Bar: Cash Hosted

Banquet Check No.________________________ Amount $_____________________

Description Issues Consumed

TotalIssued

UnitsReturned

UnitsUsed

DrinksUsed

Billing Cost

Per Unit Amt. Per Unit

Amt.

Sales Recapitulation Remarks:

Cost Sales Cost %Liquor

Beer

Wine

Soft Drinks `

Total

Issued By____________________________________ Issued to____________________________ Returnedto____________________________

White: F&B Night Audit Copy Yellow: Beverage Copy Pink: Cost Control Copy


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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, bottledwater, 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


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Bitters1 bottle

Sugar packets

Vermouth (sweet and dry)

Worcestershire sauce

Tabasco59. Check out the liquor, beer, and wine from the Banquet Beverage Storeroom.

There must be no variations from the data recorded on the Banquet BeverageControl 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 notavailable:

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


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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 mentionedabove must be attractively displayed.

All bottles are in the proper location. Liquor bottles should be set in the speedrail, 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.


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BANQUET CASH BAR

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

Cashiers

61. Drink tickets are sold in different color combinations, each color representing adifferent 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 handleall 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 AcknowledgmentReceivers 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 notpermanent 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 CashRemittance 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 berecorded on the Cash Remittance Form. Both the Cashier and Banquet

Supervisor must sign this form.


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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.


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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


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BANQUET CASH SALES WITHOUT DRINK TICKETS (CAPTAINS BAR)

Cash sales without drink tickets are permitted only for functions under 50 persons or in anenvironment 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 isaccountable for all money received.

The Banquet Supervisor issues a bank to the Bartender. The Bartender must sign for the bankon a Banquet Beverage Control Form.

At the end of the function:

71. The Bartender returns the bank to the Banquet Supervisor who signs the BanquetBeverage 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 receiptsbe 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 aBanquet 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 checkcontrol sheet.

At the end of the function, the Head Bartender prepares a Banquet Beverage Control Form fromthe 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 hardcopies 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 GeneralCashier. Banquet checks and other media are turned in to the Food & Beverage

Night Audit.


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BEER

Types of Beer

There are just two! All beers fall into either the LAGER orALE categories. Lager and ale yeastsare the two yeast species used to ferment beer.

79. LAGER yeasts settle to the bottom of the fermenting vessel duringfermentation.

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, thestyle 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 theabove, 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 EasternEurope, 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 abouteach of these styles, they can help our guests find something theyll enjoy and can sellour more upscale beers.


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Lookat 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 theymemorize the styles!).

Lookat 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.


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Lagers

Mass-market-stylelager, IceBeer

Pale golden color, light bodied; designed formass appeal and refreshment. Modeled afterpilsner (see next).

Ice Beer; similar style and flavor; uses a cold-temperature brewing process.

Examples: Budweiser, CoorsLight, Rolling Rock, Miller Lite,Bud Light, Corona, Fosters,Molson, Molson Ice, Bud Ice,etc.

LI

GHTEST

Pilsner Eastern European beer style; pale- to yellow-gold color, light body with a distinctive, crisp,hoppy flavor. The name derives from PilsnerUrquell, made in the Czech town of Pilsen,which is the standard-bearer for this style.

Examples: Heineken, Amstel,Becks, Warsteiner, St. PauliGirl, Grolsch, Pilsner Urquell

TO

AmberLager (RedLager andNut BrownLager areversions ofthis style)

Style associated with turn-of-the-centuryAmerican brews; coppery-amber color, medium-bodied and generally hoppy.

Red Lager is more a marketing concept than adistinct style, often a darker version of amainstream beer.

Examples: Harp, SamuelAdams Boston Lager,Brooklyn Lager, Petes WickedLager, Weinhards Red Lager,Red Wolf, JW DundeesHoney Brown Lager

FU

Bock A classic German beer style; traditionally, aheavy, dark beer brewed in winter for springconsumption; the heaviest bock stylessometimes have a degree of sweetness.

Examples: Ayinger Celebrator,Wurzburger Maibock; American

micro-brewed bocks (spring

seasonals), Samuel Adams Triple

Bock

LLEST


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Ales

Wheat

Beer,

Weizen

Beer

Lambic

Beer

Traditionally a summer beer, based on maltedwheat; classic-style wheat beer is white to palegold in color and cloudy due to suspended yeast

cells. Some wheat beers have a tangy flavor anda light, crisp body.

Lambic Beers are a special class of wheat beerbrewed in Belgium with a long, slow fermentationthat yields an intense, malty, distinctive style,sometimes flavored with fruit. Because of this,the addition of a fruit flavor to wheat beers isincreasingly popular among American microbreweries (Berlin has a tradition of serving wheatbeers in a glass swirled with fruit syrup beforepouring the beer).

Wheat Beers: Samuel AdamsCherry Wheat, Petes WickedSummer Brew, Oregon

Raspberry Wheat, Spring StreetBrewing Wit, Schneider Weiss,Paulaner Hefe-Weizen

Lambics: Boon Kriek,Lindemans Framboise, DeTroch Pineapple Lambic

L

I

G

HT

E

S

T

Pale Ale

India Pale

Ale (IPA)

The classic English ale, deep gold to copper incolor, full-flavored and medium-bodied; malty,

with a hoppy bitterness especially in theaftertaste;

India Pale Ale is an extra hoppy version. Thestyle developed when English brewers,producing beer for troops stationed in Indiaadded extra hops to preserve the beer duringshipment.

Bass is the standard-bearer;Sierra Nevada Pale Ale,

Gearys Pale Ale, Oregon IndiaPale Ale, Harpoon India Pale

Ale, Brooklyn East India PaleAle

TO

Trappist

AlesBrewed in one of the remaining beer abbeys inBelgium and the Netherlands; usually amber orbrown and strong (4.7 to 12% alcohol byvolume). Very yeasty and full-flavored; someother descriptors are fruity and bittersweet.

Examples: Chimay, Duvel,Orval, Corsendonk, Affligem

There are no Americanversions at this time, but a

brewery under construction inCooperstown, NY, will bedevoted to this style.

Amber Ale,

Nut Brown

Ale,

English

Bitter

Named for their color! Darker, due to heaviertoasting of the malt; often less hoppy than paleales, giving a smoother, nutty flavor. Englishbitter is an extra hoppy version.

Amber: Petes Wicked Ale, Petes

Wicked Winter Brew (w/spice!)

Brown: Samuel Smiths NutBrown Ale, Brooklyn Brown Ale,Oregon Nut Brown Ale

Bitter: Red Wolf Extra SpecialBitter (ESB), Oregon ESB

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

Examples: Samuel AdamsHoney Porter, Sierra Nevada

Porter, Ruffian Porter,Catamount Porter, SamuelSmiths Taddy Porter

F

UL

Stout,

Oatmeal

Stout,

Imperial

Classic Irish beer style; opaque, black; very full-bodied and dense with toasty, charred flavors(some say chocolatey!) and a characteristiccreamy head.

Guinness is the standard-bearer; Samuel SmithsImperial Stout, New EnglandOatmeal Stout, Brooklyn BlackChocolate Stout

L

E

S

T


34/44

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 servedstraight in a cordial glass.

APERITIF: General term for a beverage drunk prior to the meal to stimulate the appetite. Alsorefers 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 isserved in a cordial glass.

APPLEJACK: American apple brandy.

B&B: Proprietary liqueur, 86 proof. It is actually a prepared cocktail consisting of Benedictineand 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 andcream.

BEEFEATER: Imported English gin.BOMBAY: Imported English gin.

CAMPARI: An Italian bitters; 48 proof. Popular with soda, as an aperitif and in the Negronicocktail.

CANADIAN CLUB: A Canadian blended whiskey. Also known as CC.

CHAMBORD: Premium French liqueur flavored with raspberries, herbs, and honey. Has araspberry flavor.

CHIVAS REGAL: Premium blended Scotch whiskey; 12 years old.

COINTREAU: Branded, premium triple sec (orange flavored liqueur); usually served in a cordialglass.

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 othercordials. 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 inGrasshoppers. White is used in Stingers.

CREME DE ALMOND (NOYAUX): Dark pink, bitter almond flavored liqueur. Used almostexclusively in Pink Squirrels.

BLUE CURACAO: Blue-colored Curacao (orange-flavored liqueur), used for coloring. Curacao-liqueur is flavored with the peels of Curacao oranges. It may be either white or orangecolored. 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 spiritssuch 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 servedstraight in a snifter.

DRY SACK: A cream sherry from Spain, slightly sweet. Served in a cordial glass or on therocks. An excellent aperitif.


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DUBONNET: Red and WhiteA French aperitif wine (aromatized wine), similar to sweetvermouth. 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 slightanisette flavor. Served straight in a cordial glass and used in some mixed drinks, notably theHarvey Wallbanger.

GRAND MARNIER: A very fine French liqueur based on Cognac and orange peels. Usuallyserved 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 ina snifter.

GREEN CHARTREUSE: A very high proof proprietary liqueur (herb flavored), served in a cordialglass.

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 charcoalfiltering 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 goldcolor.

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 andseeds). 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 theZombie, 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. Maybe 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 withthree 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.


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SOUTHERN COMFORT: Premium liqueur blended from bourbon and peach liqueur. May beserved 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 asweetener.

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 fromeverywhere! 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.


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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 withfood 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 veryfull-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 thickskins like Cabernet Sauvignon.


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WINE GLOSSARY AND PRONUNCIATION GUIDE

ACID: One of the four taste sensations (along with salty, sweet, and bitter). Sometimesdescribed 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 morepowerful and the longer the aftertaste, the better the wines quality. Finish is another termfor aftertaste.

APPELLATIONCONTROLEE: Controlled appellation or place-name regulations for French wineregions. Abbreviated AOC See DOC for the Italian equivalent, and DO for the Spanishequivalent.

AROMA: The smell of wine coming from the grapes themselves, and from the fermentationprocess (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, whereapplicable, sweetnesswith no one part dominating or overwhelming the flavor profile.

BIG: Describes a wine with rich, full flavors and aromas and/or full body.

BLANCDEBLANCS: A white wine made from white grapes. A style of Champagne made from100 percent Chardonnay.

BLANCDENOIRS: 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.

BOTRYTISCINEREA (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 suitedfor 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. Sincebouquet comes mostly with years of bottle aging, the term aroma is almost always moreappropriate when discussing a wines smell.

BRIGHT/BRILLIANT: The appearance of very clear wines, with absolutely no visible suspendedparticles. May be the result of heavy filtration, which also can remove flavor and aromaticcomponents.

BRIX (Bricks): A scale used by American winemakers which measures the sugar level of grapesat harvest and/or of unfermented grape juice.

BRUNELLODIMONTALCINO (Broo-NELL-oh dee Mon-tahl-CHEE-no): A high-quality DOCGItalian red wine from the Tuscany region.

BRUT (Broot): The driest style of Champagne or sparkling wine.BULKPROCESS: 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 (whichgives the bubbles), and yeast sediment, which is filtered out before bottling. Using this bulkprocess is less expensive than the Methode Champenoise used for true FrenchChampagnes and the highest quality sparkling wines.

CABERNETFRANC (Cah-burr-NAY FRAHNK): A red grape variety indigenous to FrancesBordeaux region.


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CABERNETSAUVIGNON (Cah-burr-NAY Sow-vee-NYOHN): The most famous red grape ofFrances Bordeaux region, which also yields many of the great wines of California.

CHABLIS (Shah-BLEE): The northernmost district of Frances Burgundy region; a wine madefrom Chardonnay grapes grown anywhere in the Chablis district.

CHAPTALIZATION (Shahp-tuhl-eye-ZAY-shun): Addition of sugar to the grape juice beforefermentation, to raise its post-fermentation alcohol content.

CHARDONNAY (Shahr-duh-NAY): The worlds most important and expensive white grape, nowgrown all over the world; famous as the exclusive component in all great French whiteburgundy 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 aspecific number of acres, with winemaking and storage facilities on the property; mostcommonly used in Bordeaux.

CHATEAUNEUF-DU-PAPE (Shah-toh-NUFF-dew-POP): A region in Frances southern RhoneValley, and the red or white wine produced there.

CHENINBLANC (SHEN-in BLANC): A white grape indigenous to Frances Loire Valley, and alsogrown 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, basedprimarily 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.

COLDSTABILIZATION: A clarification technique involving lowering the temperature to 32degrees F for an extended period. The cold encourages the tartrates and other solids toprecipitate, 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 highest-quality wines.

COTESDURHONE (Coat dew ROAN): The southern Rhone Valley region of France; also theregional wine from this district.

CREAM: A style of Spanish sherry ranging from moderately to very sweet, usually enjoyed as anaperitif or with (or after) dessert.

CRU (Crew): Literally translates as growth; in practice, it refers to a specific vineyard plot orarea.

CRUBEAUJOLAIS (Crew Bow-zhow-LAY): The top grade of Beaujolais wine, coming from anyone 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 ripegrapes 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 toexpel the sediment from the secondary fermentation; in English, disgorging.

DEMI-SEC (Deh-mee SECK): Champagne containing a high level of residual sugar andsweetness.

DO: Abbreviation for Denominacion de Origen, the Spanish controlled denomination or place-name regulations.


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DOC: Abbreviation for Denominazione di Origine Controllata, the Italian-controlled denominationor place-name regulations (similar to Frances AOC).

DOCG: Abbreviation for Denominazione di Origine Controllata e Garantita, Italian-controlleddenomination or place-name regulations reserved for a small group of high quality wineregions, held to the strictest government standards.

DESSERTWINE: 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 thatcustomarily 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 adjusttheir 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.

ESTATEBOTTLED: Wine that is made, produced, and bottled by the vineyards owner.

EXTRADRY: 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, andGewurztraminer.

FORTIFIED: A wine whose alcohol content has been increased by the addition of brandy orneutral spirits (e.g., sherry, port).

FREE-RUNJUICE: 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, withwhich it is often mistaken or confused. A wine can be both fruity and dry (having nosweetness or sugar).

GAMAY (Gah-MAY): A red grape used to make Beaujolais wine.

GENERICWINE: Any wine named for a general category or type, as opposed to both varietalwines (named for a specific grape variety), and to proprietary-name wines (given a brandname, 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).

GRANDCRU (Grahn CREW): The highest quality classification for French Burgundy and Alsacewines.

GRANRESERVA (Grahn Reh-SAIR-vah): A Spanish wine that has had extra aging.

GRAPEFRUITY: Characterized by grapefruit aromas or flavors; often associated with whitewines from cooler areas and, particularly, the Sauvignon Blanc grape grown in someregions.

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 Valleyregion of France, based on Syrah. A tiny quantity of Hermitage Blanc (white Hermitage) isalso made.

HARD: A characteristic of firmness or harshness on the palate, usually from high acid or tannin.


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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 bottleage.

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.

JEREZDELAFRONTERA (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 amodest ripeness level to produce a light, slightly sweet wine.

LATEHARVEST: On wine labels, an indication that the grapes used were picked later, and athigher sugar levels, than for the normal harvest. As such, some of the grape sugar may notbe 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 becalled 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 onlyfrom certain designated villages.

MADERIZED: A term describing wines that have lost their freshness and color brilliance, typicallydue to exposure to air (oxidation) and excessive heat.

MALOLACTICFERMENTATION: A natural, secondary fermentation occurring in nearly allquality red wines and some whites, which converts sharper-tasting malic acid into softerlactic acid, reducing the wines total acidity. Malolactic fermentation is said to add aromaticand 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.METHODECHAMPENOISE (May-TUD Shahm-pen-WAHZ): The labor-intensive method for

producing true French Champagnes and the highest-quality sparkling wines. The secondfermentation 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-styleRiesling 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 melongrape.

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 Piedmontesewines (Barolo and Barbaresco).

NOSE: The olfactory sensation of a wine is its nose. This includes both the aroma (grape andfermentation smells), and the bouquet (smells coming from bottle age).

NOUVEAU (Noo-VOE): The new wine of the vintagea style of light, fruity wine releasedwithin weeks after harvest. Beaujolais Nouveau is this early release from FrancesBeaujolais region, and Nouveau-style wines are widely produced in other parts of Franceand the US. The Italian version is named Novello, also meaning new.


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NV: Abbreviation for non-vintage. In the case of French Champagne, the signature, dry style ofeach Champagne house, made from a blend of vintages.

OAKY: Having the aroma or taste elements coming from exposure of the wine to oak, oftenthrough 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 characteristicsof 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 brownwhen 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 thevines.

PINOTBLANC (PEE-noh BLAHN): A white grape grown primarily in the Alsace region ofFrance, and widely in Italy (Pinot Bianco).

PINOTGRIS (PEE-noh GREE): A white grape grown in France, the US, and widely Italy (asPinot Grigio).

PINOTMEUNIER (PEE-noh Muhn-YAY): A red grape, the most widely-planted in FrancesChampagne region.

PINOTNOIR (PEE-noh NWAHR): A fragile red grape that is difficult to grow; nearly all Frenchred burgundy wines are made from 100 percent Pinot Noir.

POUILLY-FUISSE (Poo-YEE fwee-SAY): The highest quality white Maconnais wine fromBurgundy, France, made from the Chardonnay grape.

POUILLY-FUME (Poo-YEE foo-MAY): A dry white wine made from Sauvignon Blanc, from theLoire Valley region of France.

PREMIERCRU (PRUM-yay CREW): French Burgundy wines, made from specifically-designatedvineyards, of high quality.

PROPRIETARYWINE: A wine thats given a brand name like any other product and mark

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