Champagne & Cock Tails.


VINTAGE CHAMPAGNE


Non-Vintage champagne makes up about 80% of all champagne made. By law, these champagnes must age for one year in the bottle. Almost all champagnes are blended and often from the wines of more than one harvest. Vintage  champagnes are produced occasionally in a particularly good grape growing year. When this happens, only the grapes from that year are used and the champagne becomes the vintage one. The year appears on the bottle label and the cork. 
The Vintage Champagne may be a blend but from the same year. However, in order to be declared a vintage Champagne by law, it must be matured for a minimum of one year and then be aged in the bottle for a minimum of five years. 

SPARKLING WINE


INDIA - MARQUIS DE PAMPADOUR (M.D.P.)
                   SULA
SPAIN - CARTE NEVADA
                   CORDON NIGRO
ITALY - ASTI SPUMANTE
GERMANY - HENKEL TROKEN
                          HENKEL KARDINAL
AMERICA - CHAMPAGNE AMERICANO
AUSTRALIA - YALUMBA
                        MORRIS
                       JIM BARRY 

BRAND NAMES OF CHAMPAGNE


I.BOLLINGER
II.KRUG & CO.
III.PIPER HIEDSICK
IV.DOM PERIGNON
V.MOET ET CHANDON
VI.G.H.MUMMS
VII.CHARLES HIEDSICK
VIII.TATTINGER
IX.POL ROGER

X.VEUVE CLICQUOT PONSARDIN
XI.LOUIS ROEDERER
XII.LAURENT PERRIER
XIII.LANSON
XIV.MERCIER
XV.PERRIER JOUT
XVI.RUINART
XVII.CORDON ROUGE
XVIII.BILCART SALMON


METHODÉ CHAMPÉNOISE


1.Grape Varieties used:
a) Chardonnay (White)
b) Pinot Noir (Red)
c) Pinot Meuniere (Red)
2.First Fermentation
3.Assemblage / Blending
4.Liqueur de tirage
5.Secondary Fermentation

6.Sedimentation Process (REMUAGE)
7.Removal of Sediments (DEGORGEMENT)
8.

DOSAGE OR LIQUEUR DE EXPEDITION


CARBONATION / IMPREGNATION METHOD


This is also a cheaper method of producing sparkling wine. In this method, the CO2 is injected into the still, chilled wine and the wine is then bottled under pressure.


TRANSFER / TRANSVERSAGE METHOD


This is very similar to Methode Champenoise but in this process, the expensive Remuage &Degorgement steps are not carried out. Instead , the wine is passed through a fine filter and Dosage is added to the filtered wine and then it is bottled. This is not a preferable method as the bouquet and body of the wine is lost.

CHARMAT / TANK / CUVE CLOSE METHOD


This was started by M. Charmat in France. In this method, the still wine is taken into a Vat and a measured quantity of sugar & yeast is added to start the secondary fermentation. This fermentation is carried out for 10 days and then is transferred through filters under pressure and bottled. This method is quicker and cheaper than Methode Champenoise.

MANUFACTURING OF CHAMPAGNE


There are 4 methods of making Champagne:

Ø Methodé Champénoise
Ø Charmat or Tank or Cuve close method
Ø Transfer or Transversage Method
Ø Carbonation or Impregnation Method
CHAMPAGNE

The discovery of Champagne is frequently credited to “Dom Perignon”who was the Cellar Master at Abbey in the late seventeenth and early eighteenth century. It is often said that he was the first to put the bubbles into the wine but  the fact is that the nature puts them there. What Dom Perignon did do was apply to wine the process that puts fizz into beer. The bubbles are the same, CO2 which is a byproduct of fermentation.
It is quite easy to make a fizzy or an effervescent wine. If the wine is bottled before the fermentation is complete and the bottle is tightly stoppered, the co2 will not escape until the bottle is opened. Dom Perignon actually discovered a process of tightly stoppering the bottle with a cork and he also learned how to improve a mediocre quality wine to a champagne by blending. 



COCKTAILS


COCKTAIL SHAKER


There are at least three varieties of cocktail shakers:

Ø The Boston Shaker: A two-piece shaker consisting of a metal bottom and glass or plastic mixing glass. The mixing container and bottom are inserted into each other for shaking or used separately for stirring or muddling. A separate strainer, such as a Hawthorn or Julep strainer, are required for this type shaker if crushed ice is used. Without such astrainer, some bartenders may instead strain by narrowly separating the two pieces after shaking and pouring the drink through the resulting gap.
Ø The Cobbler Shaker: A three-piece cocktail shaker that has tapers at the top and ends with a built-in strainer and includes a cap. The cap can often be used as a measure for spirits or other liquids.
Ø The French Shaker: A two-piece shaker consisting of a metal bottom and a metal cap. A strainer is always required for this type of shaker, barring the separation method mentioned above.

cocktail shaker is a device used to mix beverages (usually alcoholic) by shaking. When ice is put in the shaker this allows for a quicker cooling of the drink before serving.
A shaken cocktail is made by putting the desired ingredients (typically fruit juices, syrups, liqueurs and ice cubes) in the cocktail shaker. Then it is shaken vigorously for around 5 to 10 seconds, depending upon the mixability of the ingredients and desired temperature. 

COCKTAIL SHAKER


COCKTAIL SHAKER


COCKTAIL SHAKER


POINTS TO BE OBSERVED WHILE MAKING COCKTAILS

Ø USE ONLY THE BEST KNOWN PROPRIETARY BRAND OF SPIRIT
Ø MAKE SURE THAT THE COCKTAIL SHAKER IS PERFECTLY CLEAN
Ø ALWAYS USE CLEAR ICE. NEVER USE THE SAME ICE AGAIN.
Ø ALL INGREDIENTS SHOULD BE MIXED WELL.
Ø DO NOT OVERFILL THE SHAKER. USE A LARGE SHAKER.
Ø SHAKE THE DRINK WELL FOR 15-20 SECONDS. DRINKS CONTAINING EFFERVESCENCE SHOULD NEVER BE SHAKEN,
Ø CHILL THE COCKTAIL GLASS BEFORE SERVING.
Ø SERVE IMMEDIATELY AFTER MIXING. DO NOT FILL THE GLASS TILL THE RIM.
Ø ALWAYS USE THE BEST QUALITY GARNISHES.

ØIF EGG WHITE OR YOLK HAS TO BE ADDED, SEPARATE THEM FIRST.
Ø PLACE THE ICE FIRST IN THE SHAKER AND THEN THE OTHER INGREDIENTS.
Ø COCKTAILS BASED ON WINES, LIQUEURS ARE GENERALLY STIRRED.
Ø INGREDIENTS USED FOR SHAKEN COCKTAILS SUCH AS FRUIT JUICE, CREAM, SUGAR NEED A VIGOROUS SHAKE TO BLEND PROPERLY. 

PREPERATION OF COCKTAILS

COCKTAILS CAN BE:
SHAKEN
 STIRRED
 BLENDED
 BUILT

COMPONENTS OF A COCKTAIL

vThe base is the principal ingredient of the cocktail. It is typically a single spirituous liquor, such as rum, gin or whiskey, and typically makes up 75 percent or more of the total volume of the cocktail before icing.
v The modifying agent is the ingredient that gives the cocktail its character. Its function is to soften the raw alcohol taste of the base, while at the same time to enhance its natural flavor. Typical modifying agents are aromatic wines (such as vermouth) and spirits (such as Fernet Branca or Amer Picon), bitters, fruit juices and "smoothing agents" such as sugar, eggs, and cream.
v Special flavoring and coloring agents include liqueurs (such as Grand Marnier or Chartreuse), Cordials, and non-alcoholic flavored syrups (such as Grenadine or Orgeat syrup). These are typically used in place of simple syrup, and are to be used sparingly. 
QUALITIES OF A GOOD COCKTAIL

v It should be made from good-quality, high-    proof liquors.
v It should whet rather than dull the appetite. Thus, it should never be sweet or syrupy, or contain toomuch fruit juice, egg or cream.
v It should be dry, with sufficient alcoholic flavor, yet smooth and pleasing to the palate.
v It should be pleasing to the eye.
v It should be well-iced 
COCKTAILS
cocktail is a style of mixed drink. Originally a mixture of distilled spirits, sugar, water, and bitters, the word has gradually come to mean almost any mixed drink containing alcohol.
A cocktail today usually contains one or more types of liquor and one or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar, honey, milk,cream, or herbs.

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