1. Table/Still/Natural : These include Red, white and rose wines, which
normally accompany a meal. The alcoholic content generally low when compare
with others (beetwin10 to 12 %.) but some German Table wines may have 8-
10% alcohol. Generally, red meat (like beef, pork and lamb) are served with
red wines, and white meat (such as Chicken or fish) with white wines.
Examples : Bordeaux wine, Burgundy wine and Tokay etc.
2. Sparkling : These wines with a bubbly & sparkling character. This is
so because of the carbon-di-oxide trapped in them and it makes fizzy, which
gives an effervescence when poured in a glass. Alcoholic content is less that
14% these wines are drunk on festive occasions and throughout a meal.
Example : Sparkling Champagne is the monarch in this category.
3. Fortified : These are fortified by the addition of alcohol( brandy has
been added) either during or after fermentation. This increase the alcoholic content
from 18% to 22%. Examples of these wines are sherry, port, Madeira and
marsala.
These wines are drunk either before or after a meal.
4. Aromatized : These wines have an addition of various aromatic
ingredients (such as herbs). The wines are also fortified but not to a great extent.
The most important of these Aromatized wines is Vermouth, which is made from
natural white wines of 2-3 years old that are blended with an extraction of
wormwood, vanilla & various other herbs and spices.
1.3.3 Production of Wines
Viticulture
Vintage
P aper - II Food and Beverages Services - II 71
Wine press
Fermentation
Racking
Finning
Filtration
Refrigeration
Sulphuring
Maturing
Wine tasting by connoisseurs
Blending
Bottling
normally accompany a meal. The alcoholic content generally low when compare
with others (beetwin10 to 12 %.) but some German Table wines may have 8-
10% alcohol. Generally, red meat (like beef, pork and lamb) are served with
red wines, and white meat (such as Chicken or fish) with white wines.
Examples : Bordeaux wine, Burgundy wine and Tokay etc.
2. Sparkling : These wines with a bubbly & sparkling character. This is
so because of the carbon-di-oxide trapped in them and it makes fizzy, which
gives an effervescence when poured in a glass. Alcoholic content is less that
14% these wines are drunk on festive occasions and throughout a meal.
Example : Sparkling Champagne is the monarch in this category.
3. Fortified : These are fortified by the addition of alcohol( brandy has
been added) either during or after fermentation. This increase the alcoholic content
from 18% to 22%. Examples of these wines are sherry, port, Madeira and
marsala.
These wines are drunk either before or after a meal.
4. Aromatized : These wines have an addition of various aromatic
ingredients (such as herbs). The wines are also fortified but not to a great extent.
The most important of these Aromatized wines is Vermouth, which is made from
natural white wines of 2-3 years old that are blended with an extraction of
wormwood, vanilla & various other herbs and spices.
1.3.3 Production of Wines
Viticulture
Vintage
P aper - II Food and Beverages Services - II 71
Wine press
Fermentation
Racking
Finning
Filtration
Refrigeration
Sulphuring
Maturing
Wine tasting by connoisseurs
Blending
Bottling
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