I

nfor
mat
ionSheet1
.1-
1
ADVI
CECUSTOMERSONLOCALANDI MPORTEDWI
NES

Wineisanamazi ngjourneythroughti
me,hi
story,reli
gion,cli
mate,l
ove,war ,
andfashion.I
tlendsitsel
fbeautif
ull
ytoanyl
evelofi nvolvement,f
rom sippi
ng
asimpleglassofr oséonthebackpor chtot
raveli
ngt othegr eatwi
necent er
s
ofEuropeandcomi nghomel adenwi t
hexot
icwi nes.Wi neisoneofthemost
rewar
dinghobbi esyoucan
Expl
ore:There’
sal waysmoret olear
n,moret
oexper i
ence—mor et
otaste!

Unfor
tunat
ely,t
hesubjectofwinei
nti
midat
esmanypeopl
e.Somefol
kshave
gr
ownshyofwi nebecausetheybel
ievethatt
her
eare“r
ight
”and“wr
ong”
waystoenjoyit
.

I
naddi t
iontopresenti
ngyouwi thgood,basi cwineinfor
mati
on,ourgoalin
t
hisbooki stoencourageyoutot rustyourjudgment.Ifyoufi
ndt hatyoul
i
ke
r
edwi newi t
hfi
shinst
eadofwhi te,oryoudi scovert
hatyoupreferyourwhit
e
winesatroom t
emper atur
einst
eadofchi l
led,oryoudecidetoserveadessert
winewithyourmeal,wewantyout of eelf
reet odoso.Remember ,wineisf
un!

WHATMAKESWI
NESPECI
AL

Stri
ctl
yspeaki
ng,wineist
heferment
edjui
ceofanyki ndoffrui
t(l
ikepeaches,
pears,ormul ber
ri
es)
,grain(f
orinst
ance,ri
ce in sake)
,orpl ant(such as
dandeli
on).Inthi
sbook,we’ r
e goi
ng t
ot al
konlyaboutwi ne made from
grapes.Butwinei
smuchmor ethanit
sphysi
calcomponent s
.

I
t’
sanadvent ure,achallengetothesenses,achancet oimmer seyouinthe
pl
easureoft hemoment .It
’sanever-changi
ngkaleidoscopeofcul t
ureand
craf
tsmanshi
p,ar tandagr i
cul
tur
e.Inplaceswherewi nehasbeenmadef or
centur
ies,i
tisinterwoveni nthehist
ory,theland,andt heli
fest
ylesofthe
peoplewhopr oduceit.

Winei salsotheworl
d’smostromanti
cizedbeverage.Poetsandsagesacross
ti
mehavepr aisedi
tseff
ect
sont hehumanspi ri
t.Wineisalmostsynonymous
withcelebrat
ionandgoodlivi
ng;it
smer epresenceonthedi nnertabl
ebri
ngs
afestiveatmospheretoameal .Askyour sel
f,haveyoueverhadabadday
dri
nkingChampagne?

TheSensat
ionsofDr
inki
ngWi
ne

Dri
nki
ngwi neisanadvent
urethataff
ectst
hesensesinacompl exvari
etyof
ways.Beforethewi
neevent ouchesyourl
ips,youdri
nkitinwit
hyoureyes.
Youappreciat
ethecol
orandclari
tyofanewlypouredglassofwine,whet
her
i
t’
sgoldenSaut
ernes,arubyredCabernetSauvi
gnon,oraRi esl
ingsosheer
and pal
ethati
t’
sal mosttr
anspar
ent.Wine cat
chest he l
ight
,refl
ectsand
gl
ori
fi
esthewor
ldaroundit
,andtel
l
sthestor
iesofit
sjourneytoyourglass.

Wineimpactsyoursenseofsmel lmostpr of
oundly.Anygi venwinecontains
hundreds of aromati
c compounds t hatmani f
estt hemselves in uni
que
combinat
ions,al
lowingthe“nose”ofthewi netoinspi
rei t
sownl anguage.No
onecouldsetal i
mitonthenumberoft ermsonecoul duset odescribewine,
butwecanr ecogni
zeacommonst r
uctureinmostwi nesandt henidenti
fy
subt
lenuances,dependingonhundr edsofvariabl
es.

Wine’sf l
avorisnotjustit
ssensationont hetongue,butt hecombi nedeffect
onthet astebudsandnasal r
eceptors.Haveyouevertriedtodr i
nkwinewhen
youhadaheadcol d?I t’
sdisappointi
ng.Wi t
houtit
ssubt learomas ,wine’s
fl
avorsbecome one- di
mens i
onal.Yourmout htast
esonl yt he basi
cs:the
wine’
sr elati
vesweet ness,acidi
ty(sourness
),andbi t
terness.Butyournose
processesitscomplexar omas.

Winel over
st al
koft he“mouthfeel”ofawi ne:whet herit’
sli
ght,medi
um,or
heavyi nbodyandwhet herit
’soily,sheer(li
kesil
ki nyourmout h)
,angular
,
chewy,oranynumberofot herdescr i
ptor
s.Youcanenj oywinewithfourof
yourf i
ve senses( oral
lfive ifyou can appr eci
atethe soundsofpeopl e
dri
nkinggreatwi neorthesatisfyi
ngpockofacor ksli
ppingfrom abott
le—a
sensorydeli
ghtthathei
ghtensthecel ebr
atorymood) .

Atr
emendouspartofthepleasur
eofagoodwi nel
iesinimmersi
ngyour
selfi
n
t
he sensualexperi
ence ofexpl or
ing the mult
ipl
el ayer
s ofthe wine’
s
per
sonal
it
y.Winechall
engesyoutodevelopyoursenses.

Wi
ne’
sPer
sonal
i
ty

Not wowi nesar eexactlyalike.Tast ingaspeci alwi nef rom aspeci alpl
ace,
madebygi f
tedhands,isacompl etelydiff
erentexper iencet hangulpingdown
acol a,becauset oday’scolat astespr ett
ymuchl i
kel astyear ’
s,andcol af
rom
a planti n Des Moi nes isi ndistinguishabl
ei nf l
avorf rom cola made i n
Poughkeepsi e(assuming thati t’soft hesamebr and)—atl eastthat’
swhat
we’vebeent ol
d.Event hesamegr apevar i
etygr owni nt hesamepl acecan
l
ook,smel l
,andt ast
edi f
ferentf rom yeart oyear .Inf act,awi necant aste
di
fferentf rom day t o day.That ’st he mystery,beaut y,and r omance of
enjoying wi ne:appreciati
ng t hese subt l
e dif
ferences!We shoul d make a
di
stinction here between fine wi nesand t hose thatar e made f orcasual
dri
nking.Ever ydayjugwi nescanbeapl easuretodr i
nk,andi fyoujustwanta
wine t hattastes good,you can f i
nd one wi t
houthavi ng to spend your
i
nher it
anceoni t
.Butwhenwi neent husi
astsgathert ot asteandobsessover
wine,they’
ret al
ki
ng aboutf i
ne wi ne craf
ted wit
h pr i
de t
o presentan
extr
aordi
naryexperience.You’
re probablyreading t
hisbookf orthe l
att
er
reason,becausepar tofthebeautyofj ugwi nesisthattheydon’trequi
re
muchi nf
ormationtoenjoy.Yourenjoymentoff i
newi ne,ontheotherhand,
growswithknowledgeandexperience.

TheStoriesWi neTel l
s
The story ofa wi ne’s creati
on can be as i ntr
iguing as t
he wine itsel
f.
Somet i
mest hej oyofdr i
nki ngaparti
cularwinel i
esi nunderst
andingWhatI s
Wine?Wast hewi nemadeunderdi ff
icultconditi
ons ?Ist
hewi nesor ar
et hat
onl
yt hever yf ort
unat ehaveevenseent helabel?Hast hewinet akenon
mythi
cal dimensions,li
ket hatofararecoin?In
Addit
iont oit
ssensuouspl easures,winecanof fert heint
ell
ect
ualsati
sfacti
on
ofuncover i
ngagr eatstory.

Wi
ne’
sPl
acei
nHi
stor
yandCul
tur
e

Wi nehast ouchedmanyofhi story’sgreat estevent s.JesusChr i

stpresentedit
ashi sbl oodatt heLastSupper ,amomentr eenact edt hroughoutt heChr i
stian
wor ldt ot hisday.Napol eoncel ebratedhi sconquestwi t
hi t
;ThomasJef f
er s
on
wr otet heDecl ar ationofI ndependencewhi l
esi ppingi t
.TheSpani shArmada
sailedwi thwi ne;t heczar sofRussi aincl udedi tint heircelebr at
ions.Baseball
teamscel ebr at ewi thit;coupl est oastwi t
hi t
.Wi nebondsusandal l
owsust o
cryst all
izespeci almoment s
.Wi neal l
ows
Ust or ef l
ectandr elease.I taddssoult oanew memor y.Forcent uri
es,wi ne
hasbeen t he dr i
nkofchoi ce ofpoet s,novel ists,pl aywr i
ghts,arti
sts,and
composer s.Gr eatmi ndsacr osst heageshavesungi t
spr aises:
“[Wi ne]awakensandr efreshest hel ur
ki ngpassi onsoft hemi nd,
Asvar nishdoest hecol or swhi char esunki napi ctur e,and
Bringst hem outi nal lthei rnat uralglowi ng.”—Al exanderPope
“Thesof text r
act ivenot eofanagedcor kbei ngwi t
hdr awnhas
Thet ruesoundofamanopeni nghi shear t
.”—Wi lli
am Samuel
Benwel l
“Wi nei sSunl i
ght ,hel dt oget herbywat er.”—Gal il
eo
“Hewi l
ltetherhi sdonkeyt oavi ne,
Hiscol ttot hechoi cestbr anch;
Hewi l
lwashhi sgar ment si nwi ne,
Hisr obesi nt hebl oodofgr apes. ”—Genesi s49:11
“Whati st hedef i
nitionofagoodwi ne?I tshoul dst artandend
Wi thasmi le.”—Wi l
liam Sokol i
n
“Nobodyeverwr oteagr eatnovel dri
nkingwat er.”—Er nest
Hemi ngway
“Icookwi thwi ne;somet i
mesIevenaddi ttothef ood. ”
Wi
ne’
sMagi
cal
Eff
ect
sonFood

Wi neismadet ogowi t
hf ood;itcanturnameali ntoamemor abl
eevent .And
foodr et
ur nsthecompl iment:Af i
newi neonl yget sbet t
erwhenser vedwi t
h
compat ibl
ef ood.Individuall
y,greatwi neandgr eatf oodcanbewonder ful
soloi
sts,butt hecombi nati
onofgoodf oodandwi nei sli
keawel l
-practi
ced
symphony.Wi neenhancesyourenj oymentoft hef ood,andf oodenhances
yourenjoymentoft hewi ne.
Thecombi nationofwi neandf oodof ferssomanydazzl i
ngpossi bil
it
iesthatit
can’thelpbutcomedownt oamat t
erofper sonal t
aste.Inthisbook,we’ renot
going tof ocus much on t he food and wi ne pairings thatwi ne exper t
s
recommend;we’ dratherencour ageyout ofindoutwhi chcombi nati
onsyou
l
ikebest .Lessoncont ainsmuchmor ei nfor
mat i
onaboutt hemar riageoff ood
andwi ne.

Wi
ne’
sSoci
abi
l
it
y

Wine loves company. I t eases t

he col
lecti
ve mood and encourages
conversat
ion.It
sfesti
vepr
esencelendsanairofelegancet
osoci
alevent
s.
Wineinspiresandinvi
tesl
i
velycommentaryandbr i
ngsabuil
t-
int
opic
Ofconversationtoanygatheri
ng.

WhatI
sWi
ne?APHRODI
SIARECI
PE

1bottl
ePinotNoir,decant
edi
nacr
yst
albowl
2tablespoonshoney
2leavesoffreshmi nt
2redorpi nkroses
1teaspoonr osewater

Pourt hePinotNoirintoasaucepanoverthel owestpossiblefl

ame.Addt he
honey,t hemi nt(
crushedgentlyinyourfingers),andt henther osewat er
.
Leavei tont hefl
ameunt i
lthehoneyi sli
quefied,andt henaddat ouchof
ci
nammonandat ouchofcar damom.Tur nof ftheflame,andspr i
nkl
et he
petalsofthet wor osesacrossthesurf
aceoft heli
quid.Pouri ntogoblets
,
preferabl
ygoldones( t
houghcrystal
wil
ldoasasubst it
ute),andserve.

Remember ,t
hough,t hatyourenjoymentofawineisaseparat
eexperience
fr
om yourappr eciat
ion ofit.You can j
udge t
he qual
it
iesofa fi
ne wine
empir
ical
l
y,whet heryouhappent oli
kethewineornot.Ontheotherhand,
youcanfindagr eatdealofjoyinasimplebot
tl
eofwinethatwoul
dneverbe
j
udgedwor l
dclass.

THEMAKI
NGOFWI
NE
Atitshighestl evel,maki ngwi nehasbecomeanar tfor
m.Wi thcont i
nued
evoluti
onandi ncreasedunder standi
ng,wi nemaki ngandf armingt echniques
al
low pr oducer sto make bet terwi nesever yyear .Butvi t
icult
urali
stsand
winemaker s f i
nd t hemsel ves under enor mous pr essure, because
expectationsrunver yhi gh.Consumer shavebeencondi ti
onedt oexpectt hat
awi nemakerwi l
lcreatenotonl yawi nepr oduct,butal
soanepi cexper i
ence,
aper sonali
ty—amast erpiece.Someoft hegr eat
estwinesinthewor l
d,though,
arepr oductsofgr eatrest r
aint
.Thewi nemakerdi dli
tt
leto“ make”t hewi ne,
al
lowingt hewinet o“ makei t
self”andtof ul
lyref
lectt
hevineyar dfrom whi chit
came.

Inf
ormat
ionSheet1.
1-2
ADVI
CECUSTOMERSONAPPROPRI ATEWINEANDFOODCHOI
CES

1
5Per
fectPai
ri
ngs,f
rom 
Whi
te 
Wines,to Rosés,t o Reds:
Whi t
eWi nes
Champagne
i
sper fectwithanyt hingsalt
y
Mostdr ys parkl
ingwi nes,suchasbr ut
ChampagneandSpani shcava,actual
l
y
haveaf ainttouchofsweet ness.That
makest hem ext ra-refr
eshingwhen
servedwi t
hsal tyfoods .
Cri
spyUdonNoodl eswi thNoriSalt
  
 ChampagnePai
ri
ngs

SauvignonBlanc
goeswi thtar
tdr
essingsandsauces
Tangyf oodswon’toverwhelm zi
ppy
winesli
keSauvignonBl anc,Vi
nho
Verdefrom Port
ugal andVerdejofr
om
Spain.

Scal
lopswithGrapefr
uit
-Onion
Sal
ad (phot
o)
SourOrangeYucatánChickens
  
SauvignonBlancPairi
ngs

GrünerVel t
li
ner
whenadi shhasl otsoffreshherbs
Austri
anGr ünerVel tl
iner
’scit
rus-and
-cl
overscenti slovelywhent her
e
arelot
soff reshher bsinadi sh.
Othergo- tograpesi nasi mil
arstyl
e
i
ncludeAl bari
ñof rom Spainand
Vermentinof r
om I t
aly.
ZucchiniLinguinewi thHer bs
  GrünerVel t
li
nerPai ri
ngs

PinotGr i
gio
Pairswithli
ghtf i
shdishes
Lightseafooddi shesseem to
takeonmor eflavorwhen
mat chedwi t
hequal l
ydelicat
e
whitewi nes,suchasPi not
Gr i
gioorArneisf r
om Ital
yor
Chabl i
sfrom France.
 SeafoodTost
adaBites
  
PinotGri
gioPai
ri
ngs

Chardonnay
Forfat
tyfishorfi
shinar i
chsauce
Si
lkywhites—fori
nstance,
Chardonnaysfrom Cali
forni
a,Chi
l
e
orAustr
alia—aredel
ici
ouswi t
hfi
sh

l
ikesalmonoranykindofseaf
oodi na
l
ushsauce.
Sizzli
ngShri
mpScampi  
(phot
o)
CrispSal
monwi thAvocadoSalad
  
ChardonnayPai
ri
ngs

Off-
DryRi esl
ing
Pair
swi t
hsweet&spi cydishes
Thesli
ghtsweet nessofmanyRiesl
i
ngs
,Gewür
ztr
ami
ner
sandVouvr
ayshel
ps
tametheheatofspi cyAsi
anand
I
ndiandishes.
ThaiGreenSal adwithDuck
Crackl
ings
  Of
f-Dr yRiesl
i
ngPairi
ngs

Moscat od’ Ast

i
l
ovesf rui
tdesserts
Moder atelysweetsparkli
ng
winessuchasMoscat o
d’
Asti,
 demi -secChampagne
andAst iSpumant ehelp
emphasi zet hefr
uiti
nthe
dessert,rathert
hanthesugar.
HoneyedFi
gCr
ost
atas
  
Moscat
od’
Ast
iPai
ri
ngs
RoséWines

RoséChampagne
i
sgreatwithdi nner
,notjusthor
sd’
oeuvres
Rosésparkl
ingwi nes,suchasroséChampagne,cavaandsparkl
i
ngwine
fr
om Cal
if
or nia,havethedepthoffl
avorandr
ichnesst
ogowithawiderange
ofmaincour ses.

BeetRi
sot
to
  
RoséChampagnePai
ri
ngs

Dr yRos é
Forr ich,cheesydishes
Somecheesesgobet terwit
hwhi t
e
wi ne,somewi t
hred;yetalmostall
pai rwellwit
hdr yrosé,whichhas
theaci dit
yofwhi t
ewi neandt he
fruitcharacterofred.
 Tr
ipl
e-DeckerBakedIt
ali
an
CheeseSandwiches
  
DryRoséPairi
ngs
RedWines

PinotNoi r
i
sgr eatfordisheswithear thy
fl
avors
Recipesmadewi t
hingredientsli
ke
mushr oomsandt ruf
flestaste
greatwi t
hredslikePinotNoi rand
Dolcetto,whicharelight-bodied
butfullofsavorydept h.

Leek-and-Pecori
noPizzas 
(phot
o)
Shii
take-
and-Scall
ionLoMei n
  
PinotNoirPai
rings

OldWor l
dWi nes
andOl dWor lddishesar eintr
insi
call
y
goodt ogether
Thef l
avorsoffoodsandwi nesthat
havegr ownupt ogetherovert he
centuri
es—Tuscanr ecipesand
Tuscanwi nes,forinstance—ar e
al
mostal waysanat uralfi
t.
Pappar dell
ewi t
hVeal Ragù (photo)
SmokyShr imp-and- Chor i
zoSoup

 
 Ol
dWor
ldWi
nePai
ri
ngs

Malbec
won’tbeover shadowedby
sweet-spi
cybar becuesauces
Malbec,ShirazandCôt es-du-
Rhônear ebigandbol denough
todri
nkwi t
hf oodsbrushedwi t
h
heavil
yspicedbar becuesauces.
ChickenDr umstickswit
hAsi an
Bar
becueSauce
  Mal becPai ri
ngs

Zinfandel
Forpât és,moussesandt erri
nes
I
fyoucanuset hesameadj ecti
vesto
descr i
beawi neandadi sh,thepairi
ng
willoft
enwor k.Forinst
ance,the
wor ds r
usti
c and r
ichdescr
ibeZinfandel
,
I
taly’sNerod’AvolaandSpai n’
s
Monast rel
laswel l
aschicken-li
ver
mousse.

Cr
eamyChi
cken-
LiverMousse

CabernetSauvignon
i
sfabulouswithjuicyredmeat
Cali
for
niaCaber net,BordeauxandBordeaux-
st
yleblendsaret err
if
icwithst
eaksorchops:
Thei
rfir
mt anni
nsr efreshthepal
ateaf
tereach
bi
teofmeat .

LambChopswi thFr
izzl
edHerbs 
(phot
o)
KoreanSizzli
ngBeef
  CabernetSauvi
gnonPai
ri
ngs

Syrah
Matcheswi t
hhighl
yspiceddishes
Whenameati sheavil
yseasoned,lookforared
winewithlot
sofspicynotes.Syrahfrom
Washington,CabernetFr
ancf r
om Franceand
Xi
nomavr ofrom Gr
eecear eallgoodchoices
.

FOODANDWI
NEPAI
RINGS:

BENDI
NGTHERULES
Althoughvol umeshavebeenwr i
ttenaboutt he“appr opri
ate”winef oreach
food—such as r ed wi nes with meatand whi te wi nes with poultr
y and
fi
sh—t oday’swi ne- dri
nkingwi sdom si mplyst at
est hatyoushoul dpai rwi ne
and f ood accor ding to whatyou l ike.Af t
erall,ifyou adher ed stri
ctl
yt o
convent i
on,you’ dneverknowt hejoyofOr egonPinotNoi rwithgri
ll
edsalmon.
When you pai rf ood and wi ne,i twor ks wellt of ocus on the domi nant
i
ngr edient,whet heri t
’sthesauce,t hepr otei
n(meat ,bean,orgr ai
n),ort he
spice.Usi ngt hisr ule,you’
llbeabl et okeepamuchmor eopenmi ndabout
foodandwi nepai ri
ng—andyou’ l
ltakemor echances.Whi l
eyou’ r
eati t
,open
twobot t
les,ar edandawhi te,andcompar e!Twowi neswi thdinnerarebetter
thanoneanyway.

Vi
ti
cul
tur
e

Fineviti
cultur e,ort hegr owi ngofgr apesf orwi nemaki ng,seeksqual it
ymor e
thanquant ity.Fi newi nemaker swoul dr athercr eateasmal lamountofhi gh-
characterwi net hat’sat r
ibutet oMot herNat uret hanpr oduceal argeyield.
Viti
cult
urali
sts( grape- grower s)andwi nemaker sof tenwor kasat eam.The
vineyardmanagermayst rivet ocr eat eacr opt hatenabl est hewinemakert o
showcaset hebestqual i
ti
esoft hegr apevar i
ety.Ort hewi nemakermi ghttry
tocraftawi newi t
hcer tainattri
but esi deal t
oi t
s
Type,l i
ke the t antal
izing tannin ofa f ine Caber netort he r i
pe stone-frui
t
fl
avorsf oundi nChar donnay.I neachcase,t hey’ r
ewor kingwi thasensi t
ive,
oftenunpr edi ctablesetofvar iablesatever yst epoft hepr ocess,andt he
fi
nishedpr oducti sat esti
monyt ot heirski l
l
,thei rj
udgment ,andal it
tl
egood
l
uck.Theel ement sofear th,wi nd,l i
ght ,andwat erareMot herNature’schess
set.Hert emper amenti shighl yunpr edi ctable:Incer t
ainyear s,shesetsusup
withhighexpect ati
onsonl yt opuni shusf orourgr eed

WhatI
sWi
ne?
WI
NEINTI
MESPAST

Wi neofcent uri
espastwasnott hecompl ex,“r
efined”dr i
nkthatf i
newi neis
today.Wi t
houtsl ow f erment at
ioni nmoder nstai
nless- steelvats,controll
ed
temper atures,andot hertechnol ogicaldevelopment s
,wi newoul dstil
lbeas
coar seasi tpr obablywasi nanci entt i
mes.Evenwi thoutt hemoder nf i
ne-
tuning,wi nepl ayedanot ewor t
hyr oleintheanci entwor l
d.Ar chaeological
evidence r evealsa t hri
ving Gr eekwi ne i
ndustryatar ound 3000 BC,and
recentf i
ndingssuggestwi necul t
ivationinRussi
aasear l
yas6000BC.I nthe
Roman Empi re,wine wasasymboloft he emper or’spower .The ancient
Greeksbel i
evedt hatwi newasagi ftfrom t
hegodDi onysus.Si ncet heyknew
nothingoft hemoder ncor ksthatkeepst oday’
swi nef rom oxidizi
ng,Gr eek
winemaker sof t
ent oppedof ftheirwi nevessel
swi thol i
veoi lt
osealt hewi ne
f
rom cont
actwiththeair
.Wi
nemaker
scoatedwinevessel
swit
hpi
nepi
tcht o
r
etar
devaporation,l
endi
nganci
entwinesadist
inctpi
neyar
omaandflavor
t
hatarest
il
lpr
izedinsomeGreekwi
nestoday.

And di sobedi ence,and i n ot heryear s,we pr epar ef ort he wor stand ar e

pleasant l
y sur pri
sed. Thi s combi nation of var iables i n a gr apevine’s
environmenti schar acter i
zedandi deal i
zedbyt heFr encht ermt er r
oir(tare-
wah) .Ter roircanhavesubt l
eandnot -so- subtl
eef fectsonawi ne’schar acter.
Agoodwi necanhi ntofcer tainthingsi nitsenvi ronment :Forexampl e,many
Ger manwi nesgr owni nslateysoi l
spickupmi ner alandwetst onef l
avors;rich
red wi nes f rom t he sout her nr egions ofSpai n and I t
aly oft
en car ryt he
perfumesoft hef l
ower sthatgr ow abundant lyaboutt hecount ryside.Andi n
NapaVal l
ey,asweetdustcanaddani ceaccentt ot hedeepcher ryf l
avorsof
ther egi on’sCaber netsand Mer l
ots.Mostwi negr apespr eferl ong,war m
growi ngper iodswi thplent yofsunshi nedur i
ngt hedayandcool temper atures
atnight .Thesecondi t
ions
Produce gr eatcompl exi t
yoff rui
tand aci d.Gr apesgr owing in other wise
mar ginalcl imat escant hri
vei ftheyr ecei veenoughr ef l
ectedsunl i
ghtf rom
l
ightsoi l
sandbodi esofwat er .Buttoomuchdi rect ,hotsunl i
ghtcancauset he
grapest or i
penpr emat urely.A l i
ghtwi ndi sgener all
yapl us;itkeepst he
grapesf r
om over heating( andmat uringt ooqui ckly)andevapor atesexcess
moi st
ur e.Too much wi nd,however ,can shearof fbl ossoms ,l eaves,and
i
mmat ur ef ruitand even s tuntt he vi ne’s gr owt h.The opt imalcl imat i
c
condi t
ionsf oracr opofwi negr apesar eacol dwi nterf oll
owedbyawar m,
wetspr i
ngandt henal ong,br eezy,sunnysummer —nott oowar m—wi thcool
nightsandmoder ater aintaper i
ng

Inf
ormat
ionSheet1.
1-3
DETERMINETHEWI NEQUALITY
 Howt
oDet
ermi
neaGoodQual
i
tyWi
nevs.Per
sonal
Tast
e

DetermineaGoodQual ityWinevs.PersonalTaste
Determiningagoodqual i
tywinecanbeimpor tantt
ounder st
andingthe
pri
cingofwi neandf i
ndinggoodaf f
ordabl
ewi ne.Whenyouknowhowt he
quali
tyofwi neisdeter
mi ned,youcanfi
ndbet terwineval
uesorevenuset hat
knowledget oputtogetherawi negi
ftbasketforthewineloversyouknow.
However ,offi
cial
winequal i
ti
escanmeanl i
tt
lewheni tcomest opersonal
choice.Addt hi
stomyReci peBox.

I
nst
ruct
ions

1.Whyar eof fi
cialwi neval
uesi mpor tant?Of fi
cial
wi nequal it
iesarei
mpor tant
foracoupl eofr easons.Thewi nei ndustrymustsetst andar dstodeterminea
goodqual it
ywi neasameansf orgui deli
nestowi nepr oduct i
on.Offi
cialwine
qualit
iesar ealsoani mpor t
antf actorindeterminingthepr i
ceofwi ne.
2.Whatf actorsdet erminewi nequal i
ty?Wi nequal i
tyisdet erminedbyanumber
offactor s.Thegener alf
actor stheindust r
yusest odet ermi newinequalit
yare:
vari
etyofgr apes,wher et hegr apeswer egrown,t hepr oduct i
onmet hod,the
color,tasteandvi scosi
tyoft hewi ne.Ifthewi newasmat uredforalonger
periodoft i
meandi noakbar rel
s,itwi l
lgenerall
yhaveahi gherquali
tyrati
ng.

3.Viscosit
y...
Whati sthat?Wi neswi thahi gherviscosi t
ywi l
lgeneral
lyhavea
higherqual i
tyr ati
ng.Viscosityisbasi call
ytheconsi stencyofthewi ne.Wi nes
withahi ghvi scosit
ywi l
lbemor esyr upyandhaveat endencytoappeart o
sti
ckt othesi desoft heglass .Thevi scosityi
sdet ermi nedbythesugarand
alcohollevelspr esentinthewi ne.
4.Sowhatdoesi tal
lmeant oyou?Whi leiti
simpor tanttounderstandhowt he
offi
cialqualit
yofwi neisimpor tant,whatyour eall
ycar eabouti
sper sonal
taste.Under standingandknowi ngthequal i
tyofwi necanbeusef ulwhenyou
throwawi net asti
ngpar tyorar eseeki ngabot t
leofgoodaf f
ordablewi neasa
gift
.Butf oryouper sonall
y,thequal ityrati
ngofabot tleofwinemeansver y
l
itt
lewheni tcomest oper sonal t
aste.Abot t
leofwi necoul dbethemost
expensiveorhavet hehighestof f
ici
al quali
tyrati
ng,buti fyoudon'tli
kei t
,
you'restil
lprobabl ynotgoi ngt obuyi t
.
 Howt
oOpenaWi
neBot
tl
e

Inlearninghowt oservewi ne,lear ni

nghowt o
openawi nebot tl
e i
sobvi ouslyoneoft hefir
st
steps!Imagi net heembar rassmenti fyouhaveal l
yourguest sgat her
edandyouf umblewi ththe
corkscrew!Butdon' tletthatst r
essyou;openi ng
awi nebot t
leiseasywi thjustaboutanywi ne
openerasl ongasyouknowt hebasi cs.Oneor
twopr acticet ri
eswillhel
paswel l
.
Her ewewi llpri
meyouont hest epstoopena
winebot t
leandhowt ouseal lt
hebasi ctypesofwi neopener
ssot
hatyoucan
pullthosecor ksli
keapr onomat t
erwhatyouar ehanded!

Howt
oOpenaWi
neBot
tl
e:TheGener
alPr
ocess

Firstofall,youneedawi nebot t
leandsomesor tofwineopener ,obviousl y.
Thenextgener al stept oopenawi nebot t
leistocutof ft hef oilcapsulewhi ch
i
sf oundonmostwi nebot tl
es .Theent i
recapsul ecanbepul l
edof forcutand
removed.However ,forshowandel egance,i tisconsi der edmor epropert o
cutt hefoilatthet op,si mplyr emovi ngt het opandl eavi ngt her estoft he
capsul etodecor at et heneckoft hebot tl
e.Thi sstepcanbedonesever al
ways,gener all
ywi thakni fewhi chi si ncludedont heendofacor kscrew.
Alternati
vely,somewi neopener scomewi thaf oilcutterwhi chsi t
satopt he
winebot tleandyousqueezeandt wi sttocutt hecapsul e.
Next ,your emovet hecor k.Seebel owf orinstructionsonhowt ouset he
var i
oustypesofwi neopener st oopenawi nebot tl
e.
Followingr emovi ngt hecor k,ithasbeent raditionaltowi pet het opoft he
bot t
lewithacl eant owel priortopour ing.Thi sisdonef ortwor easons.For
one,i twipesf reeanyl eadwhi chi sont hebot tlefrom t hel eadcapsul e.Thi s
reasoni slargelymootatt hispoi ntasnocapsul esar emadeofl eadanymor e.
However ,forver yol dbot tl
esofwi net hi
smaybeaconcer n.Theot herr eason
i
st hatther emaybesomemol dorwi nesedi ment /gunkt hati sleftont helipof
thebot tl
eaf teryouopenawi nebot tle.Thi shel psremoveanymat eri
al hereso
thatitisnotpour edi ntoanyone' sglass .
Beyondt hat,afteryouopenawi nebot t
leit’
ssimpl ytimet odr i
nkt hewi ne!
Readonf ordet ail
edi nstr
uct i
onsonhowt oopenawi nebot tlewi thvar i
ous
typesofwi neopener s.
 TypesofWi
neOpener
s

Wai t
er'sCor kscrew  -AWai t
er'
scor kscrewist hebasic
cor kscrewt hatfoldsdownandcaneasi lybecar ri
edin
yourpocket .Iti
sst andardequi pmentf orrestaurant
ser vers,sommel iersandf inewi nepur i
sts.Withal i
tt
le
pract i
cei ti
saf astandconveni entwayt oopenawi ne
bot tl
e.
Firstremovet hef oi
l capsuleont hetopoft hebot t
le,i
f
ther eisone.Thi scanbedonewi thaknife.Traditi
onall
y,t
hesmall
bladeon
theendoft heWai t
er '
sCorkscrewi susedt osli
cear oundtheedgeofthetop
oft hebot tl
et ocutt hecapsuleci rcumferenti
all
y.Itcanthem bepr
iedoff
easi l
y.

Af
terclosi
ngt heknif
ebl
ade,ext
endthel
everandcorkscr
ew(wor m).Next
,
wi
ththebot t
lesit
ti
ngonatableorhel
dfi
rml
yinyourlef
thand(assumingyou
ar
erighthanded)pushtheti
pofthewormintoroughl
ythemiddleofthecork.

Withsl
ightdownwardpressure,begintwisti
ngthecor
kscrewinyourlef
thand
togetthewormtostar
ttwisti
ngi nt
ot hecork.Oncest
arted,st
rai
ghteni
tout
sothatthewormisparal
lelt
ot heneckoft hewinebott
leandcontinuet
wist
ing
unt
ilt
hewor misdeepinthecor k,practi
cal
lyuptowheret het
wistsoft
he
cor
kscr
ewst
op,dependi
ngont
hel
engt
hofyourwor
m.

Next
,pivott
hehandl
e(body)oft
heWaiter'
scorkscrewupsothatthemetal
l
everendpoint
sdowntowardthewinebott
le.Ther
eshouldbealiporl
edge
oft
hemet alpi
ecewhi
chismeanttosi
tatopthetopofthebot
tl
e.

Withthismetalpiecenowf i
rmlyperchedont hetopofyourbot tl
e,your
corkscr
ewi sindepr essedposit
iontoactlikeal evertostartpull
ingthecork
out
.Whi lehol
dingt heneckoft hebottl
eandt hemet alpartwithyourlefthand,
useyourr i
ghthandt opr yuptheotherfreeendoft hecor kscr
ew( t
heend
wit
ht hefoi
lcutterknifeonit
).Asyoudot his
,t hecorkshoul dstartt
oriseout
oftheneckoft hebot tl
e.
Asyougettothetop,i
fthecorkisnotclosetot
otal
lyoutyet,youmayneedto
l
owerthecorkscr
ew,screwitinabitfurt
herandthenrepeatthest
epst
opry
outmoreofthecork.
Oncethecorkiscl
osetoout,simplygrabthewholethi
ng,corkandcor
kscrew,
wit
hyourri
ghthandandpullsitfr
ee.

Yourbot
tl
eisnowopen.Al
lt
hatr
emai
nsi
stot
wistt
hecor
kof
fthecor
kscr
ew
worm.

Ah-so -Theah-soisahandlewithtwomet al
prongsattached.I
tisaneasy
andquickdevicetoopenawi nebottl
e.Theyarepart
icul
arl
yhandyf orver
y
ol
dcor kswhichhaveatendencytocrumbl ei
fyoutrytouseacor kscr
ew.
Aft
erremovingthecapsul
e,placethebottl
eonat abl
eorf i
rmlyi
nyourleft
hand.
Next ,pusht hel ongerbladeoft heah- sobetweent hecor kandbot t
lesuch
thattheot herbl adewillcomedownont heothersideoft hecor k.
Cont inuepushi ngdownsot hatt heshor terbladegoesbet weent hecorkand
bottl
eont heopposi teside
Cont inuepushi ngdown,wi t
hasl i
ghtwi ggleandpi vot
ingi fnecessary,unti
l
thehandl ei sflushwiththet opoft hebot tl
e.
Nowhol dt hebot tl
efir
ml ywi t
ht hel efthandwhi lepryi
ngt hecor kfreewiththe
ri
ghtusi ngt hehandl eoft heah- so.Pul l
fir
mlyandst eadilyandi tshoul
dcome
free.Ifyouar ehavi ngdifficul
ty,twi standwi ggletheah- soabi ttobreakthe
sealandgett hecorkmovi ng.Thi spr ocesscanbequi ckeasywi t
hsoftcorks
andver yhar dwi t
hfir
m,l argecor ks.Wi t
henought uggingandwi ggli
ngyou
shoul dbeabl et oslowlyincht hecor kall t
hewayout .

Si
mpl
ypul
lt
hecor
koutf
rom t
hepr
ongsoft
heah-
so.

Butterfly( Wi nged)Cor kscrew -Thesear ethest andardcor kscrewsyousee

veryf r
equent l
y.Ast rai
ghtforwar dandsi mplewayt oopenawi nebot tl
e.
Afterremovi ngt hef oilcapsule,placethewi nebot t
leonaf l
atsurface.
Wi t
ht he" wi ngs"( lever s)ofthecor kscrewdownandcl osed( whichpr otrudes
thecor kscr ewwor m)pusht het i
pofthewor mi ntothemi ddleoft hecor k.
Wi t
hst eadydownwar dpressur ebegint otwi stthehandl esot hatthewor m
screwsi ntot hecor kasyouhol dt hecor kscrewi nplacewi thyourl ef
thand.As
youscr ewi tdown,t het wo" wings"wi l
lslowlyr iseup.
Whent hewor mi sscr ewedal lthewaydownsot hatitwillnotturnanymor e,
grabbot h" wi ngs"andpul lt
hem downwhi chwi lll
everthecor kout .
Ifonlyasmal l amountoft hecor kremainsi nt heneckoft hebot t
le,youcan
simplygr aspt hewhol ethingandpul lt
her estoft hecor kout .Ift
hecor kis
l
ongandst i
llfirmlyint hebot tl
e,youcanusual lyscrewt hewor m abitfurther
i
ntot hecor k,f oll
owedbypushi ngthe" wings"downagai ntopullthecor kout
furt
her .Thr ought hispr ocessyoushoul dbeabl etogett hecor kout
compl et ely.
Simpl ylowert hewi ngsagai ntopr ot
rudet hecor ksot hatyoucant wistitoff
thewor m.

Standar dScr ewpull

®  -Thisi sthesmal lerScr ewpullmodel wi
ththelong
Tefloncoatedwor m andapl asticcagewhi chsitsont het opofthewi nebottl
e.
Occasi onal
ly,youwillcomeuponabot t
lewi th"fl
anged"t op,withawi derthan
normal l
i
patt hetopoft hebot t
le.Thesest andardscr ewpul l
swillnotfi
ton
someoft heseandt heref orecannotbeusedt oopenawi nebott
lesuchas
thi
s.
Afterremovi ngthefoilcapsul e,placethewi nebottl
eonaf l
atsurface.
Toopenawi nebottl
e,t aket hepl ast
ic"cage"oft hescr ewpull
andpl aceit
overtopoft hebot t
leunt i
l i
tsit
ssnuggl y.
Nowputt hel ongwor mt hrought heholeont op,dir
ect eddownt owar dsthe
cork.Pusht heworm upagai nstthecor kand,wi t
hst eadypr essur
e,twistt
he
wor m wi t
hthehandl ewhi leholdingt hebot tl
einplace.
Ast hewor m engagesthecor k,simpl ycontinuetwisting.Oncet hehandle
cont actsthecageatt het op,twisti
ngwi l
lstartpul
li
ngt hecor kupoutoft he
bottl
e.
Cont inuegent l
ytwist
ingunt i
lthecor kcomesoutcompl et
ely.Simplyholdon
tothecor kandt wi
stintheopposi t
edi recti
ont oremovet hecor kf
rom the
wor m.
Inther areinstancethatthecor kist oolongandwi llnotcomeoutcompl et
ely,
simpl yholdonandgent l
ypul lther emai nderout.

Screwpul lLeverModel (TheRabbi t)

 -Thesear esupereasyt ouseandopen
awi nebot t
leaboutasf astascanbe.Theyar ebigandcl umsyt houghsot hey
arenotasconveni enttocar ryaroundasaWai ter
'scor kscrew.
Afterremovingthef oilcapsuleont hebot t
le,ex t
endt het opleveroft he
screwpul l
compl etel
y,sot hatthewor mi snotpr otr
udingatt hebot tom.
Setti
ngt hebasewher ethescr ewcomesoutont hetopoft hebot t
le,gri
pt he
topoft hebottl
ewi ththet wohandl estogetheri nonehand.
Nowsi mpl ypullt
het opleveral lthewaydowni nonesmoot hmot ionunt i
lit
cannotgoanyf urther.Next,rever sethemovement ,simpl ypushi ngt helever
backupt oit
sstarti
ngext endedposi ti
on.Thecor kwillbepenet rat edwi t
hthe
downwar dmovementandex tractedwi t
ht heupwar dmovement .
Simplyr el
easeyourgr i
pwi ththehandl esandyouar edone!
Tor emovet hecor kfrom thewor m,pul lt
hel everbackdownt ot hel ower
positi
on,graspthehandl estoget herti
ghtlytohol dthecor k,andt henpul lt
he
l
everbackupt ot hestarti
ngopenposi ti
on.Thi swil
lpull t
hewor m outoft he
corksot hatyourscr ewpul l
isreadyf orthenex tbott
le.

Cor kPops( CO2I nj

ector )
 -Thisdevi cer equir
escar bondi oxidecart
ri
dges
whi chi njectpressur
izedgasi ntothespacebel owt hecor kandpusht hecork
outf rom wi thi
n.
Afterr emovi ngt hef
oilcapsul e,placet hewi nebot t
leonast abl
esurface.
Putt heCor kPopsdevi ceovert het opoft hebottlesot hattheneedlepushes
i
nt othet opoft hecork.
Pus ht hewhol edevicedownf i
rmly,piercingthecor kwi t
ht heneedle.
Cont inuepushi ngunti
l compl et
elyengagedandf l
ush.Ifyoucanseewi thi
n
thebot tl
eneck,t hetipoft heneedl eshoul dbet hrought hei nsi
deendoft he
cork.
Pus ht hebut tonorcar bondi oxidecar t
ridget odischargepr essuri
zedCO2i nto
thebot tl
e.Thecor kwi l
l sl
owlyriseup.Whenoutorj ustbefor ecomingout ,
stopt hef l
owofgas.
Simpl yl i
ftoffthecorkandpul litofftheneedl e.

Tabl
etoporBarLeverCor
kscr
ew 
-Of
teni
nst
all
edi
nbar
s,t
her
ear
eal
so
versi
onsoft hisfancylever-actioncor kscrewthatcanbemount edonat able-
topframeoront hesideofabar .SimilartotheScrewpul ll
everopenersbut
evenbi ggerandl essportable.Af ancy,butof t
eni mpracti
cal waytoopena
winebot t
le.
Thiswor ksimil
artotheScr ewpul lleveropener s
,howevert hereisonekey
dif
ference.Gener all
y,wit
ht het opleveri ntheupposi t
ion,youst ar
toutby
removingt hefoilcapsul
eandgr i
pingt hetopoft hebottl
ewi ththehandles.
Next,simplypul lt
heleverdowni nonesmoot hmot i
on.Inonemot i
onthe
wor m penetratesandscrewsi ntothecor kandt henpul l
sbackout ,pul
li
ngt he
corkwi t
hit.Wher eastheScr ewpul lrequiresadownandupmovement ,thisis
all
accompl i
shedinonedownwar dmovement
Nowsi mpl erepeatthemovementi nreversetoreleasethecor k.

Howt
oopenspar
kli
ngwi
ne

Thewayi nwhichyouopenaspar kl
ingwinecanhavesignifi
cantimpacton
theproductoncepour
ed.Splashymet hods(punint
ended)li
keslashi
ngthe
topoffwit
haswor dorshoot
ingthecor katyourf
ell
owparty-goersisbot
h
badforthewineand,potent
ial
l
y,youreyeballs
.
Steps

1. Chi
llthebot
t l
ewel lpr
ior
toopening. Abott
let hati
snot
properl
ychilledwi
llpushthe
corkoutoni tsownandwi l
l
foam upandoutoft hebottl
e
aggressi
vely,makingamess
andwast i
ngwi ne.
A
2.
Locat
eadish,bar,orser
vingtowel
. 
Useit
t
odryofft
hebott
le,i
fwetfrom bei
ngchil
l
ed.
3
Grasptheneckofthebott
lewi
thf
ourfi
ngersofyourl
efthand(
ifr
ight
-
handed)andplaceyourt
humboverthetopofthebasket
.

4
Twi sttheretainingwi reon
thewi recagesi xhalf-
turnscount er -
clockwi se. 
Thecor kmay
bepushedoutbyt he
pressur eanyt imeaf terthe
basketi sloosened,so
appl yfir
m pressur ewi t
h
yourt humbont hetopof
thebasket .Ifyourwi ne
wasadequat el
ychi l
led,
thecor kwi l
lrarelyifever
getpushedoutoni tsown.

5
Eit
herl
eavingthewine
cageonthecor kor
removi
ngit,putyourthumb
ontopofthecor kand
graspi
twiththerestofyour

hand. 
Whi leholdingthecork
st
eady,f i
rmlytwistthebott
lewi
th
yourri
ghthand.I tismost
comfortabletodot hiswit
hthe
bott
leheldata45degr eeangle
andbalancedonyoursi deorhip.
6
I
fyoudonotf
eelthecor
klooseni
ng,pul
lwit
hincr
easi
ngpressur
eont he
cor
kwit
hyourlef
thandwhil
esti
ll
rot
ati
ngthebott
lewi
thyourri
ghthand.

7
Whent hecorkst
art
stocomeout,
sl
owitsexitwi
thyourl
eftt
humb,
al
lowi
ngi tt
obarel
ypopout.

8
Thegoal
ofthi
soper
ati
oni
sto
bar
elymakeasoundwhenthe

cor
kcomesout
.

9
Pourthewi
nei
ntocl
eanChampagne
fl
utes.
 Inf
ormat
ionSheet1.
1-4
DEVELOPANDUPDATEWI NEKNOWLEDGE

Har
vest
ingWi
neGr
apes

Gr ape- grower sai mt ohar vestt hei rgr apeswhent hesugar sandt anni nshave
ri
pened and t he decr easi ng aci dsand i ncr easi ng sugar shave r eached a
bal ance.I ngener al,thel ongergr apesst ayont hevi ne( viti
cul t
ur ali
st sref erto
thet otalnumberofdaysont hevi neas“ hangt ime” ),themor econcent rated
thei rsugar sbecome,andt hel essaci dr emai ns.Agoodwi ne- gr owerknows
thatsweet nessandaci ditycompl ementeachot her ;asweetwi neneedst he
shar pedget hataci ditybr i
ngst oavoi dbecomi ngsyr upy,andanaci dicwi ne
needssomesweet nesst ot emperi tssourdi sposi tion.
WhatI sWi ne?
Thebi t
tercompoundf oundpr i
mar il
yi nagr ape’ sski n( whi ch,i nr edwi nes,i s
criti
calf orpr ovidi ngf lavor ,st ruct ure,t ext ur e,andl ongevi ty)al soneedst o
ri
pen.Awel l
-trainedvi ticul t
ural i
str ecogni zest het ast eofr i
pet anni n.Tanni ns
aret heal l
impor tantst agehandsbehi ndaf iner edwi ne’sper f
or mance;t hey
givei tthebackst agesuppor tit
Needst oshow of fi tscompl exiti
esandnuances.Thebestr edsf oragi ng
cont ainhi ghl evel sofbal anced,r ipet anni n.Har vestt imecanbedi cey.I n
areaswher eaut umnweat heri sunst able,t hedaysl eadi ngupt ohar vestkeep
avi ticul t
urali
stonpi nsandneedl es .Doyouhar vestear lyandsacr i
ficesome
oft hepr i
zedcompl exi tyofamor emat ur egr ape,ordoyour iskl osingt he
cropt otheseason’ sf i
r stsl eetst orm?Ast hehar vestappr oaches,mor et han
atanyot hert i
mei nt hegr owi ngseason,awi ne- gr ower ’sjudgmentcanmake
thedi fferencebet weenanunf or get tablevi nt ageandal acklust erone.When
thehar vestiscal led,ski l
ledvi neyar dwor ker scutt hegr apebunchesf rom t he
vines.Wi neri
est hatr el yonmechani cal har vest ersgener al
lypr oducewi nesof
l
ess ert asteandqual ity.Typi cal ly,thegr eat ert hecar ethati st akenwi thwel l-
gr owngr apes,t hegr eat ert hequal ityoft hef i
ni shedpr oduct .Tr aditionally,
gr apeswer e gr own,cr ushed,f er ment ed,aged,and bot tled r ighton t he
wi nemaker ’
sest at e.Thewor ld’st opwi ner iesst il
lmakewi net hi sway.Buti n
l
ar ge commer ci
alent er prises,t he gr apesar e of ten shi pped t o a di stant
l
ocat ionandsol dt oanumberofwi nemaker sf or
Of f-est atepr oduct i
on.Today,mostgr apesdon’ tcomef r
om t hewi ner ythat
makest hem i nt o wi ne.I nf act ,gr eatvi neyar dsar e pr ettyr ar e and have
tremendousdemandpl acedont hem,sot hepr icespai df ort hecr opsf rom
t
hesesel
ectvi
neyar
dsar
ever
yhi
gh.

Studentexperience“MyhusbandandIhavevi sit
edsever alwineri
esandI
alwayslearnsomethingateachone.Onewi nerypoi ntedoutafiel
dt heyhad
plant
edwi thlavenderandot herherbswitht hepl anofevent uall
ypl owi
ng
thosecropsunderandgr owinggrapes.Appar entl
yt hegrapespickupt he
subtl
escentsandf l
avorsofthecropsthatl
i
ngeri nt hesoil
,whichimpact st
he
fl
avoroft hewi ne. Iwasfascinat
edt odi
scoverj usthow mucht hesoi li
n
whichgrapesar egrownhasani mpactontheirtaste.”

Vi
nif
icat
ion

Wher easvi
ticul
tur
ei stheartofgr owinggr apes,vinif
icat
ioni sthecr aftof
tur
ni ngthem intowi ne.Duri
ngvini
ficati
on,thehar vestedgr apescomei nt
o
cont actwi
thyeast,andwi neresul
ts.Alongtheway,t hegrapesgot hrougha
varietyoftechniquesdesignedtoopt imizetheexpr essionoft hei
rf r
uit
.The
winemaker ’
s phi l
osophy and exper ience gui de the gr apes t hrough
dest emming,crushing,oneofanumberofpossi bleferment ati
ontechniques,
fi
ning( orf
il
teri
ng),aging,andbott
li
ng.Atever ystep,thewi nemakerchooses
amongvar i
ables:which,when,why,andf orhowl ong.

1.Des temming:Leaves,st ems,and ot hernongr ape mat t

erarer emoved
beforet he wi
nemaking pr ocess begins.A dest emmi ng machi
ne usuall
y
perfor
mst hiswork,and,li
keamechani calharvester
,itsometi
mesl eavesa
few stems and nongrape bi t
sint he product.Dest emming i
s especial
l
y
i
mpor tantinfi
ne white wines,whi ch suff
ermor ethan heavi
erredsf rom
remainingstems.Stemsl eftinthewi necanpr oduce“ green”or“stemmy”
fl
avors.

2.Crushing:In a bygone era,crushi

ng wine grapes r
equired foot
wor k:
Winemakerslit
eral
lystompedont hegrapeswi t
hthei
rbarefeet.Today,inall
butaf ew wineri
es,machinesdot hecr ushi
ng—whichmakescur i
ouswi ne
l
overswonderwhatsubt lef
lavor
sandar omasmoder nwinemi ghtbemi ssi
ng
si
ncethetradi
ti
onalfootmethodwasabandoned.

3.Addi ngyeast:Yeastist hemagi calmicroscopicbeastt hattransformst he

j
uiceofcr ushedgrapesi ntot hebeverageofki ngs.Somet r
aditi
onalwi neries
sti
llmakedowi thyeastthatf ormsnatural
lyonthegr apesintheirenvironment ;
i
nabygoneer a,winemaker susedonlyt hi
syeast.Today,mostwi neri
esadd
hybrid orsyntheti
c yeastt o ki
ck-startthe fermentati
on pr ocess .Dur i
ng
fermentati
on,theyeas tdi nesont hegr apes’naturalsugar,pr oducingbot h
alcoholandcar bondi oxideasi tf
eeds .Thewor koft heyeastaf fectst he
sweetnessoft hewi neandi t
salcoholcontent:Ifi
t’
sallowedt of i
nishthej ob,
thewi newillbeter
med“ dr y”andwillhavereachedi tshighestpot enti
allevel
ofal
cohol
;i
ffer
ment
ati
oni
shal
tedear
ly,t
hewi
newi
l
lbesweet
erandl
oweri
n
al
cohol
.

WhatI
sWine
Fer
mentat
ion?

Ripegr apej uicepl usyeastequal sheat,car bondi oxide,andwi ne(seethe

foll
owi ngi l
l
ust r
ati
on) .Near l
yal lcommer cial
lypr oducedwi nef ermentsinsi
de
steri
le,st ainless-st
eel ,t
emper ature-controll
edvat s.Moder nf er
mentati
onvat s
all
ow f orgr eaterqual it
ycont rolandaf iner,s ubtl
erpr oduct .Thesevatsal so
areequi ppedwi thmachi neryf or“punchingdown”( notunl i
kewhatbaker sdo
tor i
singbr eaddough:wi nemaker sbreakupt hecapoff loatingskinsandpul p
thatrisest ot hesur faceandsubmer geitbacki ntot heliquid)andst i
rri
ngt he
ferment ingj uice.Int hepast ,wi neri
esof t
enaccompl ishedt hisstepbyhaving
anakedvi ntnerpl ungei ntot hevatandwal l
ow ar ound.Today,manygr eat
winesoft hewor l
dhand- st
irthemust( t
hevi ntner’stermf orthef ermenti
ng
Gr apej uice)asof t
enasever yf ewhour s
.

■ Racking:Asfermentat
ionproceeds,sol
idsbegintosett
leoutofthemust.
Winemaker speri
odi
call
ydrai
nt heli
qui
df r
om thesesol
idsi
napr ocesscal
l
ed
r
acking.Additi
onalracki
ngfrom tankt otankorbar r
eltobarrelal
lowsfor
f
urthercleani
ngandremovalofsoli
dsfrom thewine.

■Fi ni
ng:Whenusedi nthecont extofwinemaki ng,t
histerm means“ tomake
fi
ne,orpur e.
”Itmostl ikel
ycame f r
om t he Lati
nf i
nire( “
tof i
nish”)
.After
fermentati
on,winemaker sof tenf i
l
terandcl ar
ifythewi netor emoveexcess
parti
cl
esandpot enti
all
yhar mfulbacter
ia.Theyuseapr ot ei
n,ofteneggwhi t
es
orapr otei
ngel ,tof i
nethepar ticl
esaway.Moder nwi nemaker sof t
enusea
stepofcol dstabil
izat
ionandf i
l
trati
oninaddi t
ionto,ori nst
eadof ,f i
ningt
he
wine.

■Barrelagi
ng:Manywi nesspendti
meagingi noakbar
rel
s.Aswinesbar
rel
-
age,theysl
owlyevaporateandoxidi
ze.Aginginoakbarr
elssof
tensawine
andimpart
ssomeoft hewood’sfl
avorandtanni
ntoit
.

Ri
pegr
apejuicepl
usyeastequal
sheat,car
bondi
oxi
de,andwi
ne.
Ri
peGrapeJuice+Yeast=Heat,CO2,andWine

How l ong a wine age i

ni tsbarreldependson i t
stype?Manyst yl
esof
Chardonnay( i
ncludi
ngsomeChabl is
)spends ever
almonthsinoak.Caber net
SauvignonandMer l
otaretypi
call
yagedf oruptotwoyearsinbarr
els;Vi
ntage
Port
sspendupt othreeyearsthere.Beauj
olai
sNouveau,ont heotherhand,
spendsl i
tt
leornot imeinbar r
els.Wi nemakersoft
enexperi
ment:Theymay
choosebarrel
smadeofAmer i
can,Fr
ench,orSl
ovaki
anoak,andtheymay
havethei
rbarrel
s“t
oast
ed”orcharr
ed(l
ight
lyt
oheavi
l
y).Al
loft
hesevar
iabl
es
aff
ectthefl
avoroft
hewine.

■Bot t
leagi
ng:Whenwi nei
str
ansferredf
rom t
hebarrelt
othebot t
le,i
tsdays
ofgentl
eoxidat
ionareover
.Aswineagesi nthebott
le,i
tdevelopsnuances,
or“bott
lebouquet.
”Thebestcondit
ionforbott
leagi
ngisdar k,cool,humid
qui
etude.

WhenI
stheWi
neReadyt
oDr
ink?

Tradi
ti
onandexper i
enceaside,deter
mi ni
ngwhenawi neisreadyisamat ter
oftaste—or,mor eaccuratel
y,oftast
ing.Asar ul
e,wineshar vest
edi ngreat
yearstakel ongertodevelopthanwi nesfrom goodorso- soyear s.Awi ne
fr
om anaver agevint
agemayr eachi t
sfullpotenti
alin4or5year s;atruly
outst
andingwi nemayt ake1 0to20year sormor etoreachitszenith.Af i
ne
ol
dr edt hat’
sbeginni
ngt ogobr ownhaspr obablyalr
eadypassedi tspri
me,
butthedr i
nkingexperi
encesti
ll
maybephenomenal .

WhatI
sWi
ne?
TOOAKORNOTTOOAK?

Manywi neenthusiast
sobjecttotheheavyuseofoaki nawi nebecauseit
masks( orburi
es)t hewinessubtl
efl
avors.Theyarguet hatwineissupposed
totastelikeaf r
uit,notat r
ee.Butplentyofwi neloverslookforwardtoa
wine’soakyqualit
ies.I
fyou’regoi
ngforthecompl exnuancesofaf i
newine,
overoaki
ngi saproblem;otherwi
se,i
t’
samat terofi
ndivi
dualtast
e.

TYPESOFWI
NE

Wi
nesar
ecategori
zedbythef oll
owingcharacter
ist
ics:
■Color(r
ed,whi
te,orrosé)
■Int
endeduse(aperi
ti
f,table,ordesser
t)
■Relat
ivesweet
nessordr yness

Inadditi
on,spar kling winesar et ypi
call
ycat egorizedsepar atelyf r
om “sti
l
l”
(nonsparkl
i
ng)wi nes.Mostoft hesecat egoriesover lap:Spar kl
i
ng and stil
l
winescanber ed,whi t
e,orr osé;dr yandsweetwi nescanbeser vedwitha
mealorasdesser tsandaper it
ifs;andf ort
if
iedwi nes,asdescr ibedi nthis
secti
on,comei nr ed,whi t
e,dry,andsweetst yles.Whi te,Red,andRos éthe
colorofagr ape’sski ngenerall
ydet erminesthecol oroft hewinei tproduces.
Pal egreenoryel l
owishgr apesmakewhi tewi ne.Gr apeswi t
hdar korr eddish
skingener all
ymaker edwi ne.Thet i
medur ingwhi cht hef erment i
ngj uicei s
l
ef tincont actwi ththepulverizedr edski nsl ar gelydet ermi nesthedar knessof
thewi ne,butexcept i
onsdoexi st.Whenmaki ngabl ancdenoi rspar kli
ngwi ne,
fori nst
ance,awi nemakercr ushesr edgr apes( PinotNoi rorPi notMeuni er)
butsepar atest hef er
ment i
ngj uicef rom t heski nsaf teraf ew dayssot hatthe
winedoesn’ thaveachancet opi ckupcol or .Ros éwi nes,somet imescal l
ed
blushwi nes,gett hei
rpinkshadei noneoft woways.Mostof t
en,redgr apes
areused,andt heirskinsar el ef tincont actwi t
ht hef erment i
ngj ui cel ong
enought oaddadesi rabl
er eddi sht inge( asi n“blush”or“ whit
e”Zi nf andel).
Othert imes,r edandwhi tegr apesar ef erment edsepar atel
y,andt hent heir
j
uicesar ebl endedt othedes iredf l
avorandshadeofpi nk.Youcanf i
ndout
mor eaboutwhi te,red,andr oséwi nesi nl essons3,4,and5,r espect i
vely.
Tabl e,Desser t,orFor t
if
iedTabl ewi ne,ast henamesuggest s,istobeenj oyed
att hedi ningt ablewi thameal .Desser tandaper it
ifwi nesl i
keTokayAszu,
Bar sac,andSaut ernesaremeantf orsi ppi ngbef oreoraf terdinner ,ort obe
savor edont heirown.For ti
fi
edwi nesar esonamedbecauset heyhavebeen
strengthenedwi t
hext r
aalcohol ,typi callyf r
om di sti
ll
edgr apespi r
its
.

Int hedaysbef oremoder nwi nemakingt echni quesandai rtightcont ai

ner s,
thisfor t
if
icati
onwasnecessar ytokeepwi nefrom spoi li
ng.Thehi ghal cohol
cont entact edasapr eser vat
iveandabar ri
ertooxi dation.Italsostabil
izedt he
wineenoughf orittosur vivelong,arduousj ourneys.Manyoft hef i
rstwinest o
beexpor tedwer ef ort
if
ied:Por t,Sherry,andMadei ra.Agai n,thedi sti
nction
blursal i
ttl
ewhenyour eali
zet hatforti
fi
edwi nesmaket errif
icaf t
er-dinner
sippersand,i fnott ooheavy,canevenbeenj oyedwi thahear tymeal .Lesson
5cont ai
nsmor einformat ionaboutdesser t,aper i
ti
f,andf ort
if
iedwi nes.

SweetorDr
y

Whet herred,whi te,rosé,spar kl

ing,orf ort
if
ied,near l
yal lwinesar eclassifi
ed
assweet ,dry,orsomet hi ngi nbet ween.Becauset healcoholi nwi necomes
from t hesugari nt hegr apes ,thel evelofsweet nessisdet er minedbyhow
muchsugarr emai nswhent hef erment ati
onpr ocessishal t
ed.I nt hedr i
est
wi nes,allthe sugarhasbeen conver ted into alcohol.I n sweet erwi nes,
ferment ati
onisst oppedear l
iersot hatsomesugarr emains .
Somewi nedr i
nker sconf usesweet nesswi t
hr ipeness,butt heyar en’tthe
same.Asweetwi nehasr esidualsugart hati sleftbehindaf terferment ati
on
hasst opped;a r ipewi ne( winemadef r
om f ull
yr i
penedgr apes)haspl entyof
nat ur
alsugar st obegi nwi thandt astesofsweet ,matur ef ruit
.A r i
pewi ne,
then,canbesweetordr y.Anul t
ra-ri
pewi ne
mayl ackaci dit
y,whi l
emanysweetwi nesowet heirgr eatnesst ot hehi gh
aci di
tythatkeepst hem f rom becomi ngsyr upy.
WhatI
sWi
ne?
SWEETWI
NETRI
VIA

Tomakesweet“ icewine,
”wi nemakersl eavethegr apesont hevi
neunt i
l
wint
ertemperatur
esf r
eezethem soli
d.Thef r
ozengr apeshaveani ntense,
concentr
ated sweet
ness.Many wi nemaker si n New Yor k,Canada,and
Germanyhavemadei cewineaspecialt
y.I nGermany,it’sknownasEi swein.
I
nAus tr
ali
a,sweetwinesarecall
ed“sti
ckies.”ManyofAust r
ali
a’
ssti
ckiesare
madef r
om Muscadell
eandMuscatgr apesandar efor
tif
iedli
kePortorSher r
y.

“Waiter,mayIhaveagl assofdr ywhi tewi ne?”you’ r

epr obablycr avi
ngnota
drywi nebutawi newi t
hcr ispaci di
ty.But“ Wai ter
,mayIhaveagl assofacidic
wine?”j ustdoesn’ tsoundver yappeal ing.ChampagneandSpar kli
ngWi neAll
winescoul dbecomespar klingwi nesi ftheywer eper mit
tedt o,becauseal l
winespr oducecar bondi oxideast heyf erment .I
nChampagne,Fr ance,prior
tothel ate1 700s,nothavi ngbubbl esinwi newasachal l
enge.Champagneas
wenow know i tbecamepopul aronl ywhent het echniquef orpr oducingit
became popul arized.Notal lspar kl
i
ng wi ne isChampagne.Champagne,
France,i saver yspeci alplacewher ethesoi l
saresol idwhi t
ef rom thehigh
chalkcont ent .Whent hegr apesgr owni nChampagne’ schalkysoi l
saremade
i
ntowi nebyusi ngt hespeci almet hodchampenoi se,ther esultisthemagi cal
winewedr inkf orcelebrati
ons.Whi l
eot herspar kl
ingwi nesar emadebyt his
l
abor -i
nt ensive,handcr aft
edmet hod,onl ywi nesfrom theChampagner egi
on
ofFrancecanr ightful
l
ybecal l
edChampagne.

HowDoWeCl
assi
fyDi
ff
erentKi
ndsOfWi
ne?

Aroundthewor l
dwehavepeopl edrinkingandenjoying 
wines thatarehome
madeorspeciall
ypr eparedtosui
tthet ast
eoft hepeopleofthatregion.
Winesareferment edjui
ce madeofanyf rui
tbutmainlyi
t’
sthe grape t
hati
s
used.Andalsowineshavenamesbasedont heregionwheretheyar e
prepar
ed,li
ke BurgundyWi ne,
 preparedin Europe.

Winescanbe cl
assi
fi
ed 
onavar
iet
yofaspect
s.I
tcoul
dbebasedoncol
oror
t
asteorhowtheyareser
ved.
 Cl
assi
fi
cat
ionofWi
nesonTast
e:
 SweetWine
 Medium Wi
ne
 DryWine

Thecl
assif
icat
ionbei
ngmadeonwi netast
e.Wit
hthe 
sweet
ness
cal
cul
ated usi
nggram ofsugarperli
ter(
g/L)
.Awinei
ssweeti
ftheg/
Lis
morethan45.

Cl
assi
fi
cat
ionont
hebasi
ctypeandcl
assofwi
ne:

Nat
ural
Sti
l
lWi
nes

Thesearewinest
hatcont
ain lessthan14% alcohol  andare servedwi th
foods.Thesewi
nescanvaryincol orandcanbeei ther r
edwi ne,r osewineor
whitewine.
Redwi ne:
Thenamebei nggi venduet oitscol oristhemost
famousoft hewines.I t
’sawi nepeopl eprefert
he
most .Iti
smadeoft her edorpur plegr apesand
hencet hename.Mostf amousr edwi neswouldbe
the BurgundyandChi ant i
.

Whi
teWi
ne:

Thewhi tewinecomesacl osesecondinthefavori

te
winesandi sal
sousedal lar
oundtheworl
d.TheWhi te
wineismai nl
ymadeof  green,yel
l
ow orgoldencolor
grapesand hence t
he colorand name f
ort he wi
ne.
Most f amous of t he Whi t
e wines are Chabl
is
and Chiant
i.

Sparkl
ingwines
Thesewi nesar
esocalledastheyrel
easegasbubbles
of carbon dioxi
de l
i
ke champagne and are usuall
y used for vi
ctory
cel
ebrat
ionsandnotcommonl yasSti
llwi
nes
.Sparkl
i
ngwi nehas 
12% al
cohol
cont
ent.

For
ti
fi
edWi
nes
 Portand Sherry ar
eamong t hemostknown  fort
if
ied
wines and t
hiskind ofwine hasadded al
cohol.The
alcoholaddedismostprobabl
y brandy 
obt
ainedduring
fort
if
icat
ionofthewi neandthisaddst ot
heal coholi
c
contentofwinetaki
ngitt
o 16% to23%.

Ar
omat
icWi
nes
These ar e wines thatarel i
ke sweetwi nes
and dry Ver mout h and ar e made by a
combi nati
on of sever al wines. With the
additi
onofSpi ces,herbsandot heri
ngredi
ents
the naturaltaste ofthe wine i
salter
ed.The
alcoholi
ccont entrangesfr
om  15% t
o20%.

Cl
assi
fi
cat
ionont
hebasi
sofhowt
heyar
eser
ved:

Appeti
zerWi nes orAperi
ti
fwines
Theseareservedto i
ncreasetheappeti
te oft
hepeopl eandhencethename.
Theseareser vedbeforedinnerorfoodandar epreferr
edtohaveagr eat
er
eff
ecti
ftheyar echi
ll
ed. 
Sweet,aromatic,dr
yf or
ti
fi
ed, Redwine 
andRose
Wineareaf ewappet i
zerwines.

TableWi nes
Thesear eservedalongwi t
hthemealsandaddt othet ast
eoft hefood.Red
winesar epreferr
edt obeser vedchi
ll
edwhilstWhi t
ewi necanbeser ved
ei
therwar m orchill
edaspert heweather.Howeveri tisadvisabl
et hat
 red
wine be served wi th red meat and whi
te wi ne wi th 
fi
sh or whi t
e
meat. Howeveri t
’sstrongl
yrecommended nott o use wineswi t
h vinegar
basedf oodsastheymaynotgel wel
l.

Desser
tWine
Asthenamegoest
hes
ear
ewi
nest
hatar
ehadaf
tert
hef
oodandt
hesego
wellwi thdesser t
sl i
kepast r
y,cheesei temsandi cecreams.Thet ast
emay
varyf r
om sweett omedi um foradesser twineandi t
 t
astesbestwhenser ved
chil
led.
Spar kl
ingwi nes
These ar e usually dry orsweetwi nes and are served only on speci al
occasi ons.Wi t
ht hesewi nesgoingwel lwithanyoft hef oodit’
sadvisabl
et o
havei talongwi ththefoodi nsmal lquant i
ti
esast healcohollevelofthi
swi ne
i
sver yhighcompar edt ootherwi nes .Theyt ast
ebestwhenchi ll
edandi sa
greatdr i
nkanyt ime.
So,nextt imeyougo t o apar t
yj ustr emembert heabovewi nesand t he
servingt i
mef orthem.I tisactual
lyf ashionabletohaveagoodknowl edgeof
thedr i
nkwehaveandhopet hi
shel psyout oknow mor eaboutt hediff
erent
winesandt hebestt i
mef orthem tobeser ved.

I
nfor
mati
onSheet2.
1-2
PROVI
DESPECI
ALI
STADVICEONCOFFEEANDCOFFEESERVI
CE

Bar i
sta
Apr of essionaloper atorofanespr essomachi nei sa" bar i
sta" ,theI talianwor df ora
bartender .I nI talyandot herpar t
sofEur ope,t hebar i
stai sconsi der edacar eer
position,of tenwi thski ll
sandt r
ainingpasseddownf rom gener ati
ont ogener ation.
I
not herpar tsoft hewor l
d,t hej oboft hebar istahasbeenf requent lyseenasan
empl oymentchoi cef oryoungpeopl e,onet ogett hem st artedi nempl oyment ,but
i
snotseenasacar eerchoi ce.
Thet er msbar ista,seni orbar istaandmast erbar ista,mayhavedi fferentmeani ngs
todiver sei ndi vidual sandgr oups.Somepr efert omakenodesi gnat ionandr efert o
abar istaassomeonewhoi sat r
ainedandexper toper ator .
I
nNor thAmer icaandot herpar tsoft hewor l
d,t het i
tl
eofbar i
st ahasl ongbeeni n
use,especi al l
yi nI t
alian-stylecaf esandcof feehouses,butt heuseoft het erm
gainedmai nstream popul ar l
ywhenSt arbucksst artedt ocal lthei rcount erst affby
[dubi
ous– discuss]
thistitl
e .Si ncet hel ate1 990s,t het erm bar i
stabecamesynonymous
witht heper soni nacaf ewhospeci al
izedi npr epar i
ngespr esso- basedbever ages
forcust omer s.Al ongwi t
ht hiscamet het erm" homebar i
st a"t odi sti
ngui sht he
homeespr essoent husi ast
Therei sacur rentmovementbot hout sideofEur opeandevenwi thinpar tsoft he
continentt obui ldpr i
deandpr ofessionalism amongbar i
stas ,encour agingt hem t o
consi dert hei rwor kasaser iouscr af t
,wor thyoft her espectgr antedt ootherf ood
prepar ationar tisans.I nsomewayst hist r
endi smeantt of ol l
ow t het raditi
onsi n
placesl ikeI taly,Fr ance,andPor tugal wher et hebar i
stai sconsi der edar espect able
careerdeci sion.I not herways ,thistrendi spar tofwhati sseenast he" ThirdWave"
i
ncof fee,wher et ranspar encyi ni nformat i
onshar i
ngi spar amount ,andt heopen
discussi onofi deas,concept s,opi nions,andeducat i
onar eshar ed,evenamongst
[2]
compet ingbusi nessesi nthewor l
dofcof feeandespr esso. Thet rendi spar tof
thebi ggerpr ocessi nspeci altycof feet opr omot ecof feeasacul i
nar ydr i
nk,notas
somet hing" regular"oraverage.
TheBar istaGui l
dofAmer icawasf oundedi ntheUni tedStat
est opr omot et he
professionalism ofbar i
stasint hatcountry.Anothermeansofpr omot i
ngt het rade
aret he Bar ist
a Champi onships.Thiscompet it
ion st
ar tsasa ser i
esofr egi onal
event si
nnumer ouscount ri
es,i ncl
udi
ngt heUnitedStat es,Canada,Aust r
alia,New
Zealand,I tal
y,Gr eatBrit
ain,Nor way,andSweden,amongot hers.Thecompet i
tion
[3]
culminatesi ntheannual Wor l
dBar i
staChampi onship.
Respondi ng to highturnoveramong cof feeshop st affand adesiret or educe
tr
ainingcost s,mostcommer cialmanufacturer
sar edevel opi
ngori mpr ovingl ines
offullyaut omat i
cmachi nes,whi chall
owami ni
mal l
y-t
rainedempl oyeetocr eat ean
espressodr i
nkbymer el
ypushi ngabut ton.Starbuckshasbeenanot ableadopt er
ofthesemachi nes.

I
nfor
mati
onSheet2.
1-3
MONI
TORQUALITYANDSERVICEOFCOFFEE

Typesofcof
feemi
x

Hot - espresso
I
cedorcol
d- cocktai
lshakerorst
rai
ghtt
othegl
ass
Fr
apped - bl
ender

COFFEEBASI
CINGREDI
ENTS
-=*HOT*=-
 =MOCHA=  =CAFÉAMERICANO=
1.
5ESPRESSO 1.
5ozESPRESSO
.
5ozChocolateSyr
up .
5ozhotwater
4ozstem Mi
lk
1.
5Foam milk  =CAFÉLATTE=
1.
5ozespresso
 MACCHIATTOLATTE 4ozsteam mil
k
1.
5ozespr
esso 3ozfoam mil
k
1.
5ozst
eam mil
k
 =CAFÉAU’LAI
T=
 =CAPPUCCINO= 3ozbr
ewedcof f
ee
1.
5espresso 3ozst
eam mil
k
3ozst
em milk 1.
5ozfoam mi
lk
3ozf
oam mi l
k
-=*ICE*
=-
 =MaCCHIATTO=  =i
cecoff
ee=
1.
5ozespresso 1.
5ozespresso
1.
5ozfoam mil
k 1.
5ozsugarsyrup
 4ozcoldmi
lk 1ozsugarsyr
up
Cubeice CrashedI
ce
Whippedcr
eam Whippedcream

 =i
cemocha=
1.
5ozespresso
1.
5ozchocolat
esyr
up
3ozcoldmil
k  =mochafrapped=
Cubeice 1.
5ozespresso
WhippedCream 1.
5ozchocolat
esyrup
2scoopsvanil
l
aicecream
 =i
cecappucci no= 1.
5sugarsyrup
1.
5es presso CrashedI
ce
1.
5sugarsyr up Whippedcream
3ozmi l
k
Cubeice  =fr
appuccino=
Whippedcr eam 1.
5es pr
esso
2ozcoldmi l
k
 =i
ceLATTE= 2scoopsvani l
l
aicecr
eam
1.
5ozespr
esso 1.
5sugarsyr up
4ozst
eam mil
k CrashedIce
cubei
ce
 =str
awber r
ymil
kshake=
 =i
ceAU’LAI
T= 1.
5ozstrawberrysyr
up
3ozbr
ewedcof f
ee 3ozcoldmi l
k
3ozst
eam mil
k .
15ozsugarsyrup
cubei
ce 3ozmi l
k
Crashedice
WhippedCr eam

-
=* FRAPPE* =-
 =str
awber ryfrapped=
1.
5ozst r
awber r
ysyr up
3ozcoldmi lk
.
15ozsugarsyr up
2scoopsvani llaicecream
Crashedice
WhippedCr eam

 =cooki
esandcr eam=
3pcs.Cooki
es
2scoopsvanil
l
ai cecr
eam
2ozcoldmil
k
 I
nfor
mat
ionSheet2.
1-4
MONI
TORMACHINESANDEQUI PMENT

Espr
essomachi
ne

Anespressomachineisusedtopr
oducethetradit
ional
lyI
tali
ancoff
eebeveragecal
ledespr
esso.
Aprofessi
onaloper
atorofsuchamachi
nei scal
ledabar i
sta.Theknowledger
equi
redinmaking
t
hefinestespr
essoisconsi
deredt
obeacr aft
,si
mi l
artoart
isanbaking.

Theactofpr oduci
ngashotofespr essoiscol
loqui
all
yter
medpull
ingashot,becauseoldlever-
st
yleespressomachi nesrequir
edpulli
ngalonghandletopr
oduceashot.Topullashotof
espresso,amet al
fil
ter
-basketisf
il
l
edwi t
heit
her7-10gramsor12-18gr
amsofgr oundcoffeefor
asingleshot(30mL)ordoubl eshot(60mL),r
especti
vel
y.

Theespr essoi sthent amped,orcompr essedwi thapproxi mat ely30l bf(

1 30N)off orceintoa
denselypackedpuckofespr esso.Thepor t
afilt
er(orgrouphandl e)holdsthef ilt
er -basketandi s
l
ockedundert hegr ouphead’ sdiffusionblock.Whent hebr ewpr ocessbegi ns,pr essuri
zedwat er
at90±5° C(200±9° F)andappr oximat ely900kPa( 130PSI ,or9bar s)isf
or cedi nt othe
groupheadandt hrought hegr oundcof f
eei nthepor t
afil
ter.Wat ercoolerthant hei dealzone
causessour ness;hot t
erthant heideal zonecausesbi t
terness .High-quali
tyespr essomachi nes
controlt
het emper at ureofthebr ewwat erwi thi
naf ewdegr eesoft heideal
Thisprocesspr oducesar i
ch,almostsyr upybever agebyext ract
ingandemul sifyingtheoilsinthe
groundcof fee.Ani deal doubleshotofespr essoshouldt ake20- 25secondst oar ri
ve,ti
medf rom
whent hemachi ne'spumpi sfirstt
ur nedon.Var yi
ngthef inenessoft hegr ind,theamountof
pressureusedt otampt hegrinds,ort hepumppr essureitsel fcanbeusedt obr ingt heextr
act i
on
ti
mei ntothi
si dealzone.Mostpr efertopul lespressoshot sdi r
ectlyri
ghtintoapr e-heated
demi t
assecuporshotgl ass
,tomai ntai
nt heideal t
emper at ureoft heespr esso
Anespr essomachi neal sohasast eam wandwhi chisusedt osteam andf roth( or"stret
ch"in
volume)mi lkformi lkbasedespr essobever agessuchast hecappucci noandl atte.

Ar ecentNor t
hAmer i
canbr ewingtr
endcamewi t
ht heinventi
onofthebot tomlesspor t
afil
ter,t
hat
i
s,apor tafi
l
terwi t
houtthebot t
om half
,exposingthebasketandcausi ngtheespr essot onot
contactmet alduringtheextracti
onprocess.Thebot t
omlesspor t
afi
l
terservesasat ooltoanalyze
evennessofgr inddistri
buti
onandt amping,asmor evolumeofespr essowi ll
flowf rom l
ow-
densityareasoft hecoffeepuck.Somecl aimt oprefert
het ast
e,cit
ingthepor taf
il
terpreserves
crema
Typesofespr es somachi nes

St
ovet
opespr
essomaker
 Commonl yfoundi nI t
aly,Spai nandPor tugal,
stovetop( orranget op)espr essomaker sproducesa
darkcof feewi thanext ract i
onr ati
osimilartothatofa
convent i
onal espr essomachi ne.Thebot t
om
chambercont ainsthewat er.Themi ddlechamberi s
af i
l
terbasketandsi tswi t
hint hebot t
om chamber
holdingthegr oundcof fee.Thet opchamber ,witha
met alfi
l
ter,scr ewsont ot hebot t
om chamber .When
thepoti sheat edonast ove,t hepressuref r
om the
steam i
nthebot
tom chamberforcesthewaterthroughat ubei ntothef i
lt
er -
basket,throught he
groundcoff
ee,themetalf
il
ter
,anditthenf
unnel sint
ot het opchamberwher ethecof f
eei sthen
readytoser
ve.Theyshoul
dbedi sassembl
edaf teruse,cl eanedanddr iedbef orereuse.

Stovetopespressomakersar econveni
entlypor table,si
ncetheyrequirenoelectr
ici
tytouse.This
makest hem greatf
ortouri
stsandhikers
.St ovetopespr essomaker sproducedarkcof f
ee,but
theyusuall
ylackthenecessarypressur
ewhi chcr eatesafoam emul si
onknownascr ema.
Stovetopespressomakersar eknowncolloqui al
lyasmokapot s,af
teranearl
yt r
ademar k.They
arealsoknownasamacchi nett
a,It
ali
anfor" li
ttl
emachi ne".Theyarealsoref
erredtoasSpani sh
coffeemaker s
,orcafeter
asinSpanish.

St
eam Espr
essoMaker

Simil
art oastovetopespr essomaker ,asteam uni
t
operatessolelybyst eam pr essur
e,butisfashi
oned
mor ei
nt hestyleofat ypical pump-power edunit
,
i
ncludi
ngt hef i
lt
er-holding/ coffeedi
spensinghead
call
edapor t
afi
lt
er.St eam uni t
sgeneral
lyproducea
productmor eorl essi denti
cal toastovetopespresso
pot.
Pist
on- dri
venEspr essoMaker

Nowmost lychar acteristi

coft heshowpi ecehi gh-end
designsofVitt
oriaAr duino,thepi st
on- dr
ivenespr esso
makeristhear chetypeoft hemoder nespr esso
machi ne,andt
heor iginofthecrema,whi chwasor i
ginall
yt houghtt obeanundesi r abl
ewast e
productbutisnowconsi der
edchar act
eristicofaproperlymadeshotofespr esso.Itwas
developedin1945by:Achi l
l
eGaggi ainItaly;andentrepreneur i
al corporati
onsmadesi mil
ar
designsformanuf actureintheUSsuchasTer mozona( Har tf
ord,CT) .Thebeaut yandel egance
ofthesemachineswer eandar equiteornat e,wit
hmat eri
alssuchasbr ass,copper ,chrome,and
occasionall
ysi
lverwasusedf orsculpt
ural aspect
soft hemachi ne.Mostmanuf act
ur erschoseto
keepwi
tht
radi
ti
onanddecor
atet
hei
rmachi
neswi
theagl
esper
chedat
opt
hedomeont
op.

Therear etwot ypesoflevermachi nes;manualpist

onandspr i
ngpistondesign.Themanual
pist
onr equir
est heoper atororbari
statomanuall
ypusht hewaterthroughthegroundswhereas
thespringpistonmet hodut il
i
zesat ensi
onedspri
ngt odeli
vert
hepr essur
efortheespresso
(usual
ly8t o10bar ),thelatt
erbeingmor epreci
seandl essofast
rainonthemuscl es.Whil
eiti
s
sti
ll
consideredagoodwayt omakeespr esso,i
trequir
essomest r
engt ht
ooper at
eand
theref
oreisnotat ypicalchoiceamongcaf esandcof f
eehouses.

Handpr
essoEspr
essomachi
ne

Wil
distheWor l
d'sfi
rsthandhel
despresso
machine.I
tisal
sothesmal l
estr
ealhi
gh-
pr
essureespressomachi ne

Ahandpr essoi sasmal lhandheldhigh-pressure

espressomachi ne.Ahandpr essowor ksbypumpi ng
ai
ratver yhighpr essur e(16bar)intoanintermediate
chamber .Hotwat eristhenpour edintoasmal l
reservoir,whichcancont ainhotwat erforonecupofespr essocof fee(45ml).Hereafteracoffee
pod( E.S.E.)i
si nsert
edont opoft hewat erreservoirandapor tafi
lt
erisscrewedont hetopoft he
waterr eservoir.Themachi neisnowt urnedar oundandt hepr essur efr
om theintermediate
chamberi sreleasedintothewat erreservoir
.Thehi ghpr essuref orcesthewat erthr
ought he
coffeepodandi ntothecup,whichi spositi
onedunder neat hthehandpr esso.Whent hedesired
amountofespr essocoffeeisbrewed,t hepr essurepressur eisreleasedf r
om thewat erreservoi
r
andt heinfusionpr ocessstops.

Theadvant agesofthehandpr essoarethatitcanbeusedt omakear ealhi

gh- pr
essureespresso
withthecharacteri
sti
ccrema,wher everhotwat eri
savai
lable-i
ndooraswel lasoutdoor.With
thehandpresso,ar ealcupofespressocanbemadewher eitwasonlypossibletopreparei
nstant
coffeebefore.TheHandpr esso[2]wasi nventedanddesignedbyNielsenI
nnovat i
on[3]in2006
andt hef
ir
stpr oductsweresoldin2007.

Tr
adi
ti
onal
Pump-
Dri
venEspr
essoMachi
ne

Arefinementofthepi stonmachinei st
hepump- dr
ivenmachi ne,
whichhasbecomet hemostpopul ardesignincommer cial
espressobars.I
nsteadofusi ngmanual force,amot or
-driven
pumppr ovidesthefor cenecessaryforespressobrewing.
Commer ci
alorsomehi gh-
endhomemachi nesareoftenat t
ached
di
rectlyt
otheplumbi ngoft hesit
e;lower-endhomemachi nes
havebui
l
t-i
nwat
err
eser
voi
rs.

Home( consumer -
gr ade)pumpespr essomachi nestypical
lyuseasi nglechamberbot hfor
heatingwat ertobr ewingtemper ature,andt oboi l
wat erforsteamingmi l
k.Sincetheopt imum
temper aturef orbrewi ngcof f
eeismuchl essthant het emperatureforcreati
ngsteam,t he
machi ner equirestimet omaket het r
ansit
ionfrom onemodet ot heother.Commer cial-
gradeand
"semi -commer cial
"hi ghendhomeespr essomachi nesuset heboi l
erchamberonl yformaking
steam.Wat erforbr ewingmostcommonl ypas sesthr oughaheatexchanger( t
akings omeheat
from thest eam,wi thoutr i
si
ngt ot hesamet emper ature).I
naf ewcommer ci
alespressomachi nes
(notablyLaMar zocco) ,waterforbr ewingisheat edi nasepar atechamber .

Semi
Aut
omat
icEspr
essoMachi
ne

Semi-automat icespressomachi nesar e

automaticinthesensewat erisdeli
veredbya
pump,r atherthanmanual forceandr emaining
brewpr essureinthebasketi sdissi
patedwitha
thr
eewayval ve.Coffeegrinding,dosi
ngand
tampingispr eparedmanual l
y,andbr ewvol ume
i
scont r
olledmanual l
y,result
ingintheterm semi-
automatic.

Aut
omat
icEspr
essoMachi
ne

Automat
icespressomachi
nesar
e similartosemi -
aut
omati
cexcepthaveaf l
owmeter i
nst all
edinli
ne
wit
hthegrouphead.Whenthe progr ammed
amountofwaterhasfl
owed throught he
fl
owmet er,the
pumpi s
automat ical
ly
turnedof fand
brewpr essure
rel
eased
t
hroughat
hreewaysol
enoi
dval
ve.

SuperAut
omat
icEspr
essoMachi
ne
Superaut omat icwi thf reshf rot hedmi lk
Essent i
al ly,thesemachi nesoper at ebyaut omat i
cal lygr indi ngt hecof fee,t ampi ngi t,and
ext ract ingi nmucht hesamewayanaut omat icespr essomachi nedoes .Thedi fferencei sthey
aref ullysel f-cont ained;al l youdoi sf il
l thebeanhopperandwat err eser voi r
.( Somemachi nesar e
nowf ullypl umbed,sowat erisdr awni ntot hemachi ne,el i
mi nat ingt heneedf orawat err eser voir.
)
Af terbr ewi ng,t hemachi newi l
l aut omat i
callydi sposeoft heespr essogr ounds .Thepr ocessof
maki ngt heespr essoi sdonebyabr ewer .Manyoft hesemachi neshavecof feedosi ng,wat er
fl
ow,andshot -temper atur eadj ust abi li
ty.Addi ti
onal ly,manymodel snowf eatur eaut omat edmi l
k-
frot hingdevi ces.Thesemodel sar ebecomi ngincr easi ngl ypopul arforhomeuse,butduet ot he
aut omat ednat ureal ower - qual itycof feet hant hatpr oducedbyaski ll
edoper atorusi ngan
[
neutr
ali
tydisputed]
aut omat icorsemi -aut omat icmachi nemayr esul t. Somepopul armanuf act urersof
espr essomachi nesl ikeJur a,Saeco,andGaggi ahavecr eat edaut omat i
cmachi nest hatan
unt rainedper soncanuset ocr eat eanespr essodr inkbymer elypushi ngabut ton.Al so,i nthe
pastsever alyear shi gh- endappl iancemanuf act urer sl i
keMi ele,Ther mador ,andGaggenauhave
i
nt roducedbui lt-inSuperAut omat icEspr essoMachi nest hatf eat urestylingt hatmat chest hatof
thei rwal l ovens,cookt ops,r ef ri
ger ator s,et c.andt hecount er - t
opspace- savi ngbenef it
sofabui l
t
-insol ut ion.
Pr essomanual lyoper atedcof feepr ess
Thesemachi nesusepr e- heat edwat er ,del iveredt oaacr ylicgl asschamberwi thapat ent edone-
wayval ve.Ast hear msar er aised,t hehotwat erent ersapr essur echamber ;lower ingt hear ms
for cest hewat erandai rt rappedi nt hepr essur echambert hr ought hef i
nel ygr oundcof feet hat
hasbeent ampedi ntot hegr oup.Seemovi eoft hemachi neher e
Espr essobar
Theespr essobari sat ypeofcof feehouset hatspeci alizesi ncof feebever agesmadef r
om
espr esso.Or iginat ingi nI taly,t heespr essobarhasspr eadt hr oughoutt hewor l
di nvar iousf orms.
Apr i
meexampl ei st hei nter nat ional lyknownSt ar bucksCof fee,basedi nSeat tle,Washi ngtoni n
theU. S. ,al t
hought heespr essobarexi s t
si nsomef ormt hr oughoutmuchoft hewor ld.
Theespr essobari st ypi cal lycent eredar oundal ongcount erwi thahi gh- yieldespr essomachi ne
(usual l
yanaut omat icorsemi aut omat i
cpump- typemachi ne,al thoughoccasi onal l
yamanual ly-
oper atedl ever -and- pist onsyst em)andadi splaycasecont ainingpast riesandoccasi onal l
y
savor yi temssuchassandwi ches .I nt het r
adi t
ional Italianbar ,cust omer sei t
heror deratt hebar
andconsumet hei rbever agesst andi ngor ,iftheywi sht osi tdownandbeser ved,ar eusual ly
char gedahi gherpr ice.I nsomebar st her ei sanaddi tional char gef ordr inksser vedatanout side
tabl e.Inot hercount r
ies ,especi al l
yt heUni tedSt at es,seat ingar easf orcust omer st or elaxand
wor kar epr ovidedf reeofchar ge.Someespr essobar sal sosel lcoffeepar apher nalia,candy,and
evenmusi c.Nor thAmer icanespr essobar swer eal soatt hef or efrontofwi despr eadadopt i
onof
publ i
cWi Fiaccesspoi ntst opr ovi deI nt ernetser vicest opeopl edoi ngwor konl apt opcomput ers
ont hepr emi ses .
Theof fer ingsatt het ypi cal espr essobarar egener al l
yqui teI t
alianat eini nspi ration;bi scot t
i,
cannol iandpi zzel l
ear eacommont radi ti
onal accompani mentt oacaf f
el at teorcappucci no.
Someupscal eespr essobar sevenof feral cohol i
cbever agessuchasgr appaandsambuca.
Never thel ess,t ypi cal past riesar enotal waysst rictlyI talianat eandcommonaddi tionsi nclude
scones,muf fins,croissant
s,andevendoughnut s.Therei susuall
yal argesel ecti
onofteasaswel l
,
andt heNor thAmer i
canespressobarculturei
sr esponsibleforthepopul ari
zat i
onoftheIndian
spicedt eadr inkmasal achai.I
ceddr i
nksarealsopopul arinsomecount ries,incl
udingbothiced
teaandi cedcof feeaswel lasblendeddrinkssuchasSt ar bucks'Frappucino.
Awor kerinanespr essobarisreferr
edtoasabar ist
a.Thebar ist
aisaski ll
edposi ti
onthat
requiresf amiliar
it
ywi ththedri
nksbeingmade( oft
enver yelaborate,especiallyinNorthAmer i
can
-styl
eespr essobar s),areasonablefaci
l
it
ywi t
hsomer atheresotericequipmentaswel lasthe
usual customerser vi
ceskill
s.
Espresso

moder
nespr
essomachi
ne

Prepar ationofespr essor equi resanespr essomachi ne.

Theactofpr oduci ngashotofespr essoi stermed
"pulling"ashot .Thet er m der i
vesf rom l everespr esso
machi nes,whi chr equirepul li
ngdownahandl e
att
achedt oaspr ing-loadedpi ston,f orcinghotwat er
throught hecof feeatt her equi sitepr essur e.Topul la
shotofespr esso,amet al fi
lt
er- basketi sfil
ledwi th7t o
10gr amsofgr oundcof feef orasi ngl eshotor1 2to1 8
gramsf oradoubl eshot .Theespr essoi st hent amped,
usingabout40poundsofpr essur e,evenl yand
rotational lyappl ied,intoaf i
rm puckofcof fee.The
por t
af i
lter( orgr ouphandl e)hol dst hef i
l
ter -basketand
i
slockedundert hegrouphead'sdiff
usionbl ock.Whent hebr ewpr ocessbegi ns ,pressur i
zed
waterat90±5° C(200±9° F)andappr oximat ely90kPa( 13PSI ;0. 9Bar )isf orcedi nt othe
groupheadandt hroughthegroundcof feei nt hepor tafil
ter.Wat ercool ert hant heideal zone
causessourness;hottert
hantheidealzonecausesbi t
terness .Hi gh- qual i
tyespr essomachi nes
contr
olthetemperatureofthebrewwat erwi thinaf ewdegr eesoft hei deal .Theser ving
temperatur
eofespr essoissi
gnif
icantl
ylower ,typi callyaround60- 70° C( 1 40- 158° F) ,owingt o
thesmallservi
ngsizeandt hecooli
ngef fectsoft hecupandoft hepour ingpr ocess .

Thisprocesspr oducesar i
ch,almostsyrupybever agebyextracti
ngandemul si
fyingt heoi l
sint he
groundcof fee.Anideal shotofespr essoshouldtakebetween20and30secondst oar ri
veona
professi
onal-grademachi ne,timedf r
om whent hecoffeebeginstofl
owfrom themachi ne(unless
themachi nehasa" prei
nfusion"stage,whichmayaddabout7secondst othepr ocess ).Varying
thefinenessoft hegri
nd,t heamountofpr essur
eusedt otampt hegri
nds,orthepumppr essure
i
tselfcanbeusedt obr i
ngt heextracti
onti
mei ntothi
sidealzone.Mostprefertopul lespresso
shotsdirectl
yrighti
ntoapr e-heateddemitasseorshotglass,tomaint
aintheideal temper atureof
theespr essoandpr eserveall ofi
tscrema.Apar tf
rom theespressomademanual lybyabar ista,
espr
essoi
salsomadebyaut
omat
icmachi
nesi
nwhi
cht
hebr
ewi
ngpr
ocesst
akespl
acewi
than
espr
esso-
brewer
.

Freshlybr ewedespr essomustbeservedormi

xedi nt
oothercoffeebeveragesi
mmediatel
y,ori
t
wil
l begint odegradeduetocoolingandoxi
dat
ion.Temperatureandt i
meofconsumpti
onare
i
mpor tantvariabl
esthatmustbeobservedt
oenjoyanidealespresso;i
tshoul
dbeconsumed
within2mi nutesfr
om whenitisser
ved.
Whi lecoffeebr ewedinaMokamayappearsi milart
oespresso,it
stextur
eandaromadif
fers
great l
y
Espr essor oast

Acommonmi sconcept i
onaboutespr essoi st hatitisaspeci f
icbeanorr oastlevel.Anybeanor
roasti
nglevel canbeusedt opr oduceaut hent i
cespr esso.Whi lesomemaj orNor thAmer ican
chainspushdar kroastsast heirespressor oast s,someoft hewi nningbl endsusedi nt heWor l
d
Bar i
staChampi onshiphavebeenwhati sclassi fi
edasamedi um or" City"or" FullCity"r oast,wit
h
l
ittl
eornovi si
blesur faceoilont hebeans .
Thepopul arit
yofdi f
fer
entlevelsofroasti nespr essovar i
esgreat l
y.Espr essoi stypical l
ymade
from ablendofbeansr oastedanywher ef r
om ver yli
ghtt overydar k.InSout hernI taly,adar ker
roastispreferredbuti nNor t
hernItaly,amor emedi um r oastisthemostpopul artype.Compani es
suchasSt arbucksandPeet shavepopul arizeddar kerr oastsinNor thAmer i
caandar oundt he
wor l
d,butthecur r
enttrendinespr essocof f eeismat chi ngtheroastl evel t
ot hebeant ype;this
meanst hatthemostpopul arroaststyleismovi ngawayf r
om beingassoci atedwi thr oastcol or,
andmor eassoci atedwithwhatwi l
lproducet hebestf lavorextracti
oni nt hecupf oreachr egion
andt ypeofbean.
rangeStatement
I
nformati
onf orcustomer smayi ncl
ude
 coffeeit
ems,var ieti
esandaccompani mentsavail
ablepri
ces
 brochuresaboutcof f
eet ypesandgr inds,coff
eeeducationprogr
amsavai
l
abl
e.

Sourcesofinformationoncof feemayi nclude
 tal
kingtoproductsuppl iers,r
oastersandot herbari
stas
 associati
onormember shipswit
hi ndustrybodies
 readinggener alandtrademedi a,suppl i
erinf
ormation
 att
endingt r
adeshows
 att
endingcof feetasti
ngs
 readingcoffeeref er
encebooks
 Int
ernet.

Char
acteri
sti
csofcof f
eeincl ude
 colour
 appear ance,includingopaci tyortr
anspar
ency
 aroma
 fl
avour
 taste
 freshness.
 presentation.
 Special quali
ti
esmayar i
sef r
om
 countryandar eaofor igi
n
 roasti
ngt echniques
 fl
avourenhancer sandessences
 typeofgr indandpar t
iclesize
 freshness.
 Evaluationofcof feequal i
tymayi ncl
ude
  useofvi s
ual andothersensorymeansincl
udessmell
i
ngandt
ast
ingcof
fee.
 customerf eedback
 consist
encyofpr oduct.
 I
ndicatorsofquali
tymayi nclude
 i
ndus tr
yandent erpri
sestandardsandr
equirement
s
 customerf eedback
 repeatbusiness

sal
esofpar ticularit
ems,cof feet ypesandst yles.
 Faul tsandpr oblemsmayi nclude
 equi pmentbr eakdownormal f
unction
 incor rectorinappr opr i
ateuseofequi pment
 poorqual i
tycont rolormai ntenance
 br eachesofOH&Sr equi r
ement s .
 Equi pmentconsi der ationsmayi nclude
 char act eri
sti
csandadvant agesofsi zeandcapaci t
y
 cost
 r eliabili
ty
 ser vi
ceavai l
abili
ty
 tr ainingi noper ati
on
 r eput at i
onofsuppl ier.
 Moni toringandchecki ngofequi pmenti ncl
udest hoseactivi
ti
esdesi
gnatedbyent er
pri
se
pol i
ciesandpr ocedur esandi naccor dancewi t
hoccupat i
onalheal
thandsafety
requi rement s.Itdoesnoti nclude
 r emovi ngshowerscr een/ sanddi ffuser/sifappropri
ate,cleani
ngusingwetmet hodand
reassembl i
ng
 f i
net uningorar r
angi ngf i
net uningofmachi nesinaccor dancewithmanufactur
er's
recommendat i
onsandwar rantyrequi r
ement s.

Thef
oll
owi
ngski
l
lsandknowl
edgemustbeassessedaspar
toft
hisuni
t:

 costandpr ofitissuesassoci atedwi ththepr ovisi

onofespressocof f
eeservi
ceincl
udi
ng
product,equipmentandpr icingofmenui tems
 fl
avourchar acter i
sti
csofvar ieti
es ,types,bl endsandst yl
esofcof fee
 physicalandchemi cal proper t
iesofcof fee,andef f
ectsofroast
ing,gri
ndi
ng
 di
agnosi sofpr oblemsandf aul tsincof fee
 physicalproper ti
esofvar ietiesofmi l
k
 hi
storyandcul t
ur eofcof fee
 presentati
onaspect sofcof fee
 machi neoper ation( techni cal)
 di
agnosi sandr ect i
ficationofpr oblemsandf ault
sincoff
eemachi nesandequipment
 t
ypesofgr inder
sandhowt heywork
 i
mpact sonf l
avorofcof f
eeofmachi nes,cl
eanl
inessofmachines,t
emper atureand
pressur
e
 regul
atoryandlegi slat
iverequir
ementsimpacti
ngoncof f
eeandcof feeservice
 workpr act
icesfort hemanagementofl ar
georders
 methodst oensur eef f
ici
entuseofproductandmi ni
mizewastage
 Hygieni
candsaf ewor kpr acti
cesrel
atedtomaking,ser
vingandstori
ngcof feeandcof
fee
productsandser viceequi pment.