Job

he way you serve your guests can make all the difference to their enjoyment of the drink.
Glasses
The key to the perfect serve is always starting with a beer-clean, dry glass (either a pint or half
pint). If it isnt clean, its impossible to get a perfect result.
A cask ale should never be poured into a frosted glass.
If the ale has a special branded glass, then ensure this is used.
Pre-serve
Clarity, aroma, taste (CAT test). As cask ale is a live product it can easily spoil in the lines,
and even in the cellar, after more than five days.
Look out for cloudy beer or an eggy smell - this could mean it's spoilt or 'bad'.
Keep a close eye on your ale and be sure to pull through before service to make sure the first
guest gets fresh, colourful and bright ale.
Make sure the ale is served at the right temperature - too cold and ale loses many of its
complex flavours, too warm and it can develop flavours you dont want and quickly lose
condition in the glass.
Ale should settle clear, with no sediment and with a fresh looking tight head. If it's meant to
have a head of froth, this should be thick and creamy, but many ales are not brewed to be
served with creamy heads.
Try before you buy - if a guest is not sure, or you are perhaps making a recommendation, then
offer them a little taste.
Pouring
The hand pump (or handpull) on the bar is used for traditional cask ales. It may have a long
swan neck or short spout, depending on the brand.
Before service always make sure the sparkler is clean.
Short spout:
Short spout and adjustable sparkler - for a loose frothy head.
1. Take a beer-clean glass, hold it at an angle of 45 under the spout.
2. Pull the handle toward you smoothly to begin pouring. Ensure the spout always remains
above the level of the beer.
3. Bring glass to the vertical as it fills, pulling the handle more slowly to top up without
spilling.
4. If necessary, adjust the sparkler to ensure the correct head.
Long swan neck:
Long swan neck spout and angram sparkler - for a tight creamy head.
1. Take a beer-clean glass and place the sparkler on the bottom of the glass.
2. Pull the handle toward you steadily, this forms the head.
3. Continue to fill and withdraw the spout from the bottom of the glass, but not out of the ale.
4. Remove the spout, allow to settle if necessary (at around three quarters full) and top up
without spilling.
Guidelines from the British Beer and Pub Association state that every measure of ale served
with a head should not be less than 95% liquid. The ale should not be made available to the
customer until you're satisfied that the measure is correct.
Service
Present the drink to your guest - if in a branded glass then make sure the logo is facing the
customer. If it requires a beer mat be sure to place this in advance.
If the customer requests a top-up, this must be taken with good grace and not refused except
on the grounds of avoiding spillage.
Ale lovers tend to be very passionate about their drink - match their passion with enthusiasm
and knowledge of your own.
With your knowledge of the ales you serve you can offer recommendations and suggest food
matches.
Click here to see all the different types of glass used for different drinks.
Listen
You can make the guest experience a bad one by:
Serving a cask ale which is nothing like the character the guest has asked for - and
without giving them a little taste first.
Not using a beer-clean glass.
Not using the CAT test - clarity, aroma, taste - to make sure the ale is not spoilt in the
lines or cellar.
Using the hand pump in a fast and jerky way making the ale rise up and spill all over
the glass.
Listen
The perfect serve of cask ale means:
Asking your guests if they have a preference and offering your advice - asking what
they like and using your knowledge.
Making sure your glasses are beer-clean.
Checking the beer to make sure it's fresh, colourful and bright.
Using the hand pump smoothly.
Being proud of the ale you serve and making all the difference to your guests'
experience and enjoyment of the drink.
There is a lot to know about whisky - where it comes from, how it's made, what it
tastes like - but if you don't know much then all you really need to know to make
a difference to your guests' experience today is:
The most common whiskies sold come from Ireland, Scotland,

America or Canada.
Whisky can be blended - which is the least expensive style through to single malt and single cask - which is the most
expensive.
Key brands you may be asked for are:
Blended Scottish whisky - Bells, The Famous Grouse, Teachers

Blended Scottish malt whisky - Cutty Sark, Johnnie Walker Green Label, Islay
Mist
Blended Irish whiskey - Bushmills Original, Jameson, Kilbeggan
Blended Irish malt whiskey - Bushmills Black Bush
American whiskey - Jack Daniels
Bourbon (a specific type of American whiskey) - Maker's Mark, Jim Beam, Wild
Turkey
Canadian whisky - Canadian Club
Single malt Scottish whisky - these are broken into regions:
Highland - Glenmorangie, Blair Athol
Lowland - Glenkinchie, Blandoch, Auchentoshan

Islay - Ardbeg, Laphroaig, Lagavulin
Speyside - Glenfiddich, Glenlivet, Macallan
Campbeltown - Springbank, Glen Scotia
Islands - Talisker, Jura
for single malt Irish whiskey - Bushmills 10 year old, Connemara, Wild Geese
Single Malt
for single cask Scottish whisky - Bruichladdich
for single cask Irish whiskey - Bushmills Millennium Malt
The flavours vary enormously - here's a quick guide:
Irish - smooth texture and a more juicy, spicy and fruity profile. It's never
exposed to smoke so won't have the smoky/peaty flavour that some of the
Scottish whiskies have.
Scottish regions:
Highland - the malts vary greatly in character as the area is huge - from
dry to sweet and some even have a touch of smoke and peat.
Lowland - tend to be soft and light in character.
Islay - known for peaty tasting whisky.
Speyside - produces mellow, sweet and particularly fruity malt whiskies.
Campbeltown - tend to have a little peat and salt to them and are
generally medium to full bodied.
Islands - often a marked saltiness particularly in whiskies from the Isle of

Jura. Talisker, made on the Isle of Skye, has a smell of peat and a rich dried
fruit flavour with strong malt barley flavours and a smoky finish.
American - distinctive spicy-oak firmness and Tennessee whiskey in particular

has a caramel flavour and a long, clean and very smooth finish.
Bourbon - flavours such as toffee, vanilla and dried fruit are often used to
describe the taste.
Canadian - lightest example from the major whisky distilling countries. Its lighter
style makes it appealing year round - good for mixing.
Always engage with the guest - ask what they like and if you haven't got
what they ask for suggest another similar whisky - or even something
completely different for a change!
Key words with whisky are:
Malting - the grain is allowed to germinate (grow) before being cooked,

this releases sugar which gives the whisky more flavour.
Distilled - the process of concentrating the alcohol is distillation (boiling

the liquid and condensing its vapours).
Still - what the whisky is distilled (made) in.
Cask - what it's aged in (the barrel), which gives a lot of the flavour and
colour.
Irish whiskey
How is it made?
Irish pot still whiskey uses both malted and unmalted barley, which gives a
spiciness known as 'pot still character' - a term distinct to Ireland.
Irish malt whiskey is made only with malted barley, dried in closed ovens
and never exposed to smoke - unlike Scottish malt whisky.
Aged at least three years in oak casks.
What does it taste like?
The absence of smoking and a triple distillation means it generally has a

smooth texture and a more juicy, spicy and fruity profile.
Scotch or Scottish whisky

How is it made?
Malt whisky is made with malted barley which is often dried over a peat
fire, giving a characteristic smoky flavour which many people associate
with Scotch.
Aged for at least three years in secondhand oak casks, which often come
from Portugal (old Port barrels), Spain (old Sherry barrels) and America (old
Bourbon barrels) - each type has a different impact on the flavour.

The most notable Scottish whisky regions and a guide to flavour:
Highland - the malts vary greatly in character as the area is huge.

Generalisations are harder as they will range from dry to sweet and some
even have a touch of smoke and peat.
Lowland - these whiskies tend to be soft and light in character.
Islay - known for peaty tasting whisky.
Speyside - this small area of land to the north west of Aberdeen produces
mellow, sweet and particularly fruity malt whiskies.
Campbeltown - whiskies from the town tend to have a little peat and salt to
them and are generally medium to full bodied.
Islands - classified together due to their closeness rather than a specific

style. There is often a marked saltiness particularly in whiskies from the
Isle of Jura. Talisker, made on the Isle of Skye, has a smell of peat and a
rich dried fruit flavour with strong malt barley flavours and a smoky finish.
Now you know the main difference between Irish and Scottish whisky, you can
advise your guests when they ask for a recommendation.
Click here to have a look at a flavour map for Scottish malts
American whiskey
How is it made?
From a fermented mash of cereal grain, which varies according to the type
of whiskey.
Aged in new, charred oak containers for a minimum of two years - apart
from corn whiskey which allows used barrels.
Tennessee whiskey is filtered through a bed of sugar maple charcoal.
The charred oak gives a distinctive spicy-oak firmness that is unique to

American whiskeys.
Jack Daniels is a famous Tennessee whiskey with a caramel flavour and a

long, clean and very smooth finish due to the sugar maple charcoal
filtering.
Bourbon
How is it made?
From a fermented mash of cereal grain, which must contain at least 51%
corn.
Aged in new, charred oak containers for at least two years.
Flavours such as toffee, vanilla and dried fruit are often used to describe
the taste.
Now you know, when a guest asks for an American whiskey you'll need to clarify
a little more, as there are various types.
Canadian whisky
How is it made?
Primarily from corn or wheat with a supplement of rye, barley or malted

barley (no restrictions on the proportions of grains in the mash).
Must be aged for at least three years in used oak barrels.
Canadian whisky is the lightest example from the major whisky distilling
countries. Its lighter style makes it appealing year round. While often
regarded as a mixing whisky, there are some fine Canadian whiskies that
you can sip neat like Crown Royal Reserve or Canadian Club 30 year old
rish Whiskey
Triple distilled.
Irish grain whiskey uses barley, oats and wheat.
There are actually only three whiskey producing distilleries in Ireland. Bushmills in
Northern Ireland, New Middleton (which distills Jameson, Powers and Paddy) and
Cooley (Tyrconnell, Connemara) in the south.
Scotch or Scottish Whisky
Mostly distilled twice but can be more.
Scottish grain whisky is made by using at least one type of grain other than malted
barley. It is mostly used for blended whiskies.
There are over 100 whisky producing distilleries in Scotland although most are owned
by international companies.
American Whiskey
There are four sub types - Tennessee, corn, rye and blended American whiskey.
Bourbon
Taking its name from Bourbon County in Kentucky, it can be produced anywhere in
America but cannot be drunk in Bourbon as it is a 'dry' county!
Canadian Whisky
Early production contained a high proportion of rye hence the tendency for Canadians
to refer to their whisky as 'rye'.
The Glenora distillery in Nova Scotia is the only distillery to produce a Canadian
single malt whisky - Glen Breton Rare.
Whisky can be broken down still further into:

Blended whisky
Made by mixing several types of malt and grain whiskies.
The majority of whisky consumed worldwide is blended and it's the least expensive
type. Usually this would be the type to use with a mixer, if a guest asks for a whisky
and ginger for example.
Examples of blended Scottish whisky you may be asked for are Bells, The Famous
Grouse and Teachers.
Examples of blended Irish whiskey you may be asked for are Bushmills Original,
Jameson and Kilbeggan.
An example of American whiskey you may be asked for is Jack Daniels - guests may
just refer to this as "JD".
Examples of Bourbon you may be asked for are Maker's Mark, Jim Beam and Wild
Turkey.
An example of a Canadian whisky you may be asked for is Canadian Club.
Now you know why old rock 'n' roll stars may refer to drinking Jack or Jim!
Blended malt whisky
Made from blends of a number of single malt whiskies from a number of distilleries.
The skill of the blender is to create character and consistency of the product and to
choose only whiskies that complement each other.
Examples of Scottish blended malt whiskies are Cutty Sark, Johnnie Walker Green
Label and Islay Mist.
An example of an Irish blended malt whiskey is Bushmills Black Bush.
Single malt whisky
Made from 100% malted barley grains from a number of single malts but produced in
one distillery.
They are often sold with age statements, eg 10 year old, and this denotes the age of the
youngest malt whisky used in the blend.
There are over 5,000 types of single malt whisky and 90% of those come from
Scotland.
Examples of Scottish single malts are:
Highland - Glenmorangie, Blair Athol

Lowland - Glenkinchie, Blandoch, Auchentoshan
Islay - Ardbeg, Laphroaig, Lagavulin
Speyside - Glenfiddich, Glenlivet, Macallan
Campbeltown - Springbank, Glen Scotia
Islands - Talisker, Jura
Examples of Irish single malts are Bushmills 10 year old, Connemara and Wild Geese
Single Malt.
Single cask whisky
Made only from one batch of grain mash and not blended.
They are fairly rare and so are the most expensive type of whisky.
Bruichladdich is an example of a single cask Scottish whisky.
Examples of Irish single cask are Tyrconnell Single Cask 15 year old, Green Spot and
Bushmills Millennium Malt.
Now you know, if a guest asks "why is that whisky so expensive" you'll be able to tell them.
he most common whiskies we serve are:
Irish
Scottish
American (which includes Bourbon)
Canadian (often called 'rye')
America and Ireland use the 'e' in their spelling of whiskey!

It is made from grain - either barley (malted or unmalted), oats, wheat, corn or rye. Malt
whisky is only made from malted barley.
Whisky can be blended (several types of malt and grain), blended malt, single malt or single
cask.
Each country and each distillery produces its own very unique character and style. There is
one to suit everyone, for example:
Light, soft and fresh, eg a Scottish whisky from the Lowlands
Bold, salty and smoky, eg a Scottish whisky from the Islands
Sweet and fruity, eg a Bourbon
Smooth, juicy, spicy and fruity, eg an Irish whiskey
Get to know what your guests like and what you could recommend.
Whisky connoisseurs claim that whisky should be drunk neat or with a little room temperature
water - this is the best way to absorb the aromas. Ice or other chilling methods dull the
flavours rather than enhancing them.
However your guests like it, remember, the way you serve them can make all the
difference to their enjoyment of the drink.
If they have not already told you, ask your guest if they have a preference to the type of
whisky they would like. If you understand the basic differences you can ask knowledgeable
questions which will really give you a chance to offer your guest a drink which best suits their
taste and give them a great experience.
By law, whisky must be served in 25ml (single) or 50ml (double) measures.

Always offer your guest a double as it gives them a much better
opportunity to savour the product.
The spirit must be measured using clean, dry thimbles and never free
poured (you are not the host pouring a wee dram!).
For a straight whisky all measures must be poured in front of your guest
into a 5oz tumbler glass. (As a rule, the best whisky to be drunk straight
will not be on an optic.)
Always check whether or not they require ice - if they do, ensure the ice is
fresh and not smashed.
Always ask if they require water - if they do, put room temperature water
into a clean jug for them to pour.
If they have asked for a longer whisky drink, then a 10oz highball glass
should be used, filled with fresh ice.
Chose a garnish appropriate to the mixer - with whisky there is often no

garnish, except if they have chosen it with tonic and lemon and possibly a
slice of orange would work well with a ginger ale mixer.
Add the whisky and ask your guest if they would like you to pour the mixer
- check how much they want pouring.
Present to your guest and be proud of the drink that you have just made.
Click here to see all the different types of glasses used for different drinks.
Listen
Mixers for whisky
Some common mixers mostly used with blended whiskies to create a long drink are:
Tonic, ice and lemon - which mix well with a lighter style such as a Lowland Scotch,
Canadian or any blended whisky.
Ginger ale - makes the classic whisky and ginger, also Canadian and dry using
Canadian Club whisky and Canada Dry ginger ale.
Lemonade mixes well with most whiskies, other than the peaty, smoky ones such as
those from Islay. Bourbon is a good choice.
Soda and whisky is another classic combination, but is not so good with smoky
whiskies, such as those from the Scottish Islands.
JD and coke is another commonly asked for long drink. (Jack Daniels and cola)
The perfect serve of whisky means:
Using the correct measure and pouring a straight whisky from the thimble in front of
your guest.
Using the correct tumbler for a straight whisky and highball glass for a long one with a
mixer.
Making sure your glasses are clean, the ice is perfect and the right mixer is poured or
the water jug with room temperature water provided.
Being proud of the drink you make and making all the difference to your guests'
Gin's a really interesting drink, there is a lot of interesting things to know - where
it comes from, how it's made, what it tastes like - but if you don't know much
then all you really need to know to make a difference to your guests' experience
today is:
There are several methods of producing gin, which include:
compound gin (alcohol with natural or artificial flavourings added)

distilled gin (redistilled neutral alcohol with natural flavouring, additional
flavourings and colour can be added after distillation)
London gin (redistilled neutral alcohol with natural flavouring - artificial flavour
or colour banned and limited additional sugar allowed)
Gin can be distilled in a pot still or a column still - each method gives a
very different style, with pot distilled gin tending to have more character
as the botanicals are heated together with the spirit.
The flavours vary due to the different herbs and spices and/or flavouring
ingredients used - these are the botanicals. These are the key ones:
Juniper berries (the defining flavour of gin)

Barks - cassia and cinnamon
Citrus peels - lemon, orange, grapefruit
Roots - orris, liquorice, angelica
Seeds - cardamom, coriander
Spices - cloves, saffron, nutmeg, grains of paradise
Flowers - rose, lavender, chamomile
Leaves - green tea, sencha tea.
The Botanist gin is made on the Hebridean island of Islay, with 31 botanicals - 22
being native to the island!
Some key brands you may be asked for are:
Tanqueray or Gordon's - both distilled in Scotland, Tanqueray is a London

dry gin with a crisp, dry flavour. Gordon's is often regarded as the classic
gin flavour, triple distilled with the exact mix of botanicals remaining a
secret, but it includes juniper berries that have been dried for 2 years to
intensify the flavour of the oils.
Hendrick's - distilled in Scotland, handcrafted in small batches and double

distilled. Because two of its botanicals, cucumber and rose petals, are
introduced after distillation it can't be called a London dry gin.
Beefeater - distilled in London, clean, bold gin where the juniper is

balanced by the citrus fruit with a long finish.
Plymouth - distilled in Plymouth with 7 botanicals. They use fewer juniper

berries than many gins and more citrus peels, which gives Plymouth gin its
full-bodied, fruity taste, with a long, dry finish.
Bombay Sapphire - from 2014 distilled in Hampshire, it's made with 10

botanicals, triple distilled. It's a London dry style of gin, slightly sweet on
the nose with delicate spice, juniper and citrus flavours.
Sipsmith - they produce a number of styles of gin, all handcrafted in

London in small batches of a few hundred bottles at a time. Their London
dry gin contains 10 botanicals including coriander seed, angelica root,
cinnamon, liquorice root, citrus peels and ground almonds. A particularly
dry style of gin, the initial flavour is of spicy juniper, followed by a citrus
finish.
Always engage with the guest - ask what they like and if you haven't got
what they ask for suggest another similar gin - or even something
completely different for a change!
Listen
Continue
Progress: 3 of 12
Gin is considered to be a very British drink and we are the main producer and exporter of
gin to the rest of the world. However, it's produced in other countries too, most notably Spain
and the USA, who also love to drink it, like us!
The Dutch also make gin called genever, distilled from malted grain mash (similar to
whisky), in a pot still. It's lower in alcohol than English gins at around 36% ABV (alcohol by
volume) and is produced in two styles, oude (old) and jonge (young). Old genever may have
been aged in oak barrels for up to 3 years. In Belgium they call it jenever and it's been the
Belgian national spirit for over 500 years. Many traditional jenevers have more in common
with sherry or whisky with a botanical kick.
The largest gin consumer in the world is the Philippines and most of what they drink is the
local brand, San Miguel. It's a Dutch style of gin. In terms of numbers, it accounts for about
43% of the world gin market.
The flavours vary enormously due to the different herbs and spices (known as botanicals)
and/or flavouring ingredients used. Recipes are closely guarded secrets and can range from a
combination of a few to as many as 31. These are some key botanicals:
Juniper berries - gin cannot be gin unless it contains juniper, which is a

highly aromatic, blue green berry. It's the defining flavour of gin.
Barks - cassia and cinnamon, both of which have cinnamon tones.
Citrus peels - lemon, orange and grapefruit.
Roots - orris, liquorice and angelica, which gives a musty/earthy note and
is a balance to floral flavours.
Seeds - cardamom and coriander, the second most commonly used

ingredient and used in most of the premium brands.
Spices - cloves, saffron, nutmeg and grains of paradise, which give a

peppery and chocolate note.
Flowers - rose, lavender, chamomile.
Leaves - green tea, sencha tea.
There are several methods of producing gin but the European Union defines three:
Compound gin
Produced by simply flavouring suitable alcohol with flavouring

substances, (both natural and artificial) which give a predominant taste of
juniper - this is straight compounded gin. Previously much used by
supermarkets to create own label gin, compound gin is fairly rare these
days.
Distilled gin
Neutral alcohol is redistilled with natural flavourings. The best neutral

alcohol has no flavour at all. Additional flavourings can be added after
distillation, either natural or artificial and approved colourings may be
used. Examples of distilled gin are Hendrick's and The Botanist.
London gin
Neutral alcohol is redistilled with natural flavourings. The use of

artificial flavourings or any type of colour is banned and the addition of
sugar is strictly limited, which is why London gins are often termed 'dry'.
Confusingly, they don't have to be made in London! Examples of London
gin are Beefeater, Gordon's and Tanqueray.
Now you know, when a guest says "I really don't like the strong juniper taste in gin", it may be
that they've had a lower quality one with more of an 'artificial' juniper flavour. Ask them to try
a pure London gin or any premium distilled gin and taste the difference!
Distillation
There are two main types of still (what the gin is distilled in) used in gin making and they
produce very different styles, due to their different construction and methods of distillation:
Pot (or Bennet) still - this looks like a large kettle made of copper. Before
distillation starts the botanicals are added to the neutral alcohol, diluted
with water and left to steep (this is called the 'wash'). The pot is then
heated, turning the liquid into vapour. The vapours collect in the head and
are led off through a narrow tube at the top (called the 'swans neck') to the
condenser, to be turned back into liquid. Pot still distillation is a batch
process and the spirit will go through at least two distillations, with some
premium gins having up to five. Pot distilled gin tends to have more
character than column distilled.
Now you know, a pot distilled gin has nothing to do with marijuana! It's a process of getting
the best flavour and character from the botanicals to create a premium gin.
Column (or continuous) still, also known as a Coffey still - this consists of
two columns. The first has vapour rising, which meets the wash
descending through several layers. As the wash hits the hot vapour the
steam strips the alcohol from the wash and it rises up. A column still is
filled with a series of plates that separate it into chambers, behaving like a
series of single pot stills. As the alcohol and steam rise into each chamber
they undergo continuous distillation and the alcohol levels increase. It's
then drawn off into the second column where it circulates until it can
condense at the required strength. A column still can produce a much
purer and higher alcoholic content spirit than a pot still, so this gin will only
go through a single distillation. For this reason, and because column stills
can run indefinitely without needing to be cleaned, they're far more
efficient at making gin. However, they tend to give a more neutral, subtle
spirit, lacking the character of pot distilled gin.
A third type of still, the Carter Head, is a variation on the pot still and used to make both
Hendrick's and Bombay Sapphire.
The neutral spirit base for gin is generally made from a grain, but can be derived from sugar
beet or cane, grapes and even potatoes.
Listen
Other things to know to impress your guests
The history of gin
Recap
Continue
Gin but not as we know it

Sloe gin is made with the fruit of the blackthorn, called a sloe, which is a smaller relative of
the plum. The sloes are purpley black and give sloe gin its characteristic deep, ruby red
colour. With a lower ABV of around 26% it is intended to be drunk neat as an aperitif or after
dinner drink.
Want to offer your guests something different? Try a sloe and bitter lemon - wipe the rim of a
tall glass with lemon and dip it in sugar. Add a measure of sloe gin and top up with bitter
lemon.
One of the smaller gin producers, Edinburgh Gin, produce a range of flavoured gins.
Elderflower and raspberry gin are both popular in the summer months. To add variety in the
winter they have spiced orange, infused with Seville and Valencia oranges. Lower in alcohol
than traditional gin they offer you the chance to serve a neat gin to your guest, where the
flavours are intended to be savoured on their own. Alternatively, serve them with soda, Cava
or Champagne.
There are many producers diversifying into flavoured gins. Learn what you stock so that you
give your guest the best service.
Cocktails
Gin is considered to be the spirit that started the cocktail revolution. During the
Prohibition in the US (when sale, production, importation and transportation of
alcohol was banned, 1920-1933) people could not drink whisky because of its colour
and smell. Gin, being transparent, was a lot easier to conceal, did not cause your
breath to smell and could be easily mixed with juices to conceal the fact that you were
drinking alcohol. 'Bath tub' gin gave great impetus to the invention of new cocktails
and this habit then spread overseas as all things American became chic.
There are more classic cocktails made with gin than any other spirit. Unflavoured gin
is meant to be mixed, but the fruity juniper and citrussy, coriander seed flavours,
which work so well with tonic water, are not always ideal in a cocktail. This has led to
a growing interest in new styles of gin, often produced by small distillers, where the
juniper is less predominant encouraging the other botanicals to come to life and adding
complexity to the drink.
he name gin comes from the French genievere or the Dutch jenever, both of which
mean juniper. As with most drinks, its history is unclear, but it's credited to 11th
century Italian monks who were flavouring crudely distilled spirits with juniper berries
as they were said to have medicinal properties.
In the 16th century, British troops fighting in the Dutch War of Independence were
drinking a juniper flavoured spirit to give them what became known as 'Dutch
Courage' in battle. When the Dutch King William III became co-ruler of England, he
discouraged the importation of brandy by setting high tariffs and promoted the
production of grain spirits, by abolishing taxes and licensing fees for the manufacture
of English products, such as gin. Anyone could now distil by simply posting a notice
in public and waiting just 10 days. Sometimes gin was distributed to workers as part of
their wages!
By the 1720's it was estimated that a quarter of the houses in London were used for the
production or sale of gin and the abuse of alcohol, especially among the poor, became
a major problem.
A combination of Government taxes and regulations and the growth of high quality,
licensed, commercial gin distillers finally brought the problem under control towards
the end of the 18th century.
Gin's negative reputation still survives in the English language with terms such as 'gin
soaked' and 'mothers' ruin'. However, as gin enjoys a resurgence in popularity bars are
taking these terms and turning them around so that a 'gin palace', once a derogatory
term for a gin shop, is now used to refer to an upmarket bar.
Gin is rarely drunk neat and gin and tonic, which is probably how most of your guests
will ask for their gin, began as an anti malarial remedy. Quinine (the anti-malarial
agent) was added to tonic water to make it more palatable, but you could still taste the
bitterness so gin helped to mask this.
For many years most of the big brand gins tasted mainly of juniper, but now many are
defined by the quality of their aromatics or botanicals. As a general rule, a good gin
will have a nice aroma and a smoothness of taste. If it tastes thin and has a burn to it
then avoid it!
American gin came about because their tonic water is so different from ours (not so
much quinine is allowed and it's too sweet) so it didn't work with the strong juniper
flavour and higher proof (abv) UK gin exported to the US. Their gin therefore, has
more intense botanicals, other than juniper, for better balance. There are many
producers, including Seagram's, Leopold's, Greylock, Aviation, Bluecoat, and some
small producers are making use of old Bourbon barrels to age their gin, giving buttery
vanilla flavours.
Get to know the key brands, which define the style, flavour and type of gin. These
are some key British gins and what they taste like:
Hendrick's - a distinctive dark brown bottle, which reminds you of gin's medicinal
start in life, Hendrick's is handcrafted in small batches and double distilled to 41.4%
ABV. Because two of its botanicals, cucumber and rose petals, are introduced after
distillation it can't be called a London dry gin, but distilled gin instead. It has a subtle
and smooth flavour without a big juniper taste and can be served with a slice of
cucumber for garnish, rather than lemon.
Bombay Sapphire - another distinctive bottle, this time bright blue with a logo
inspired by the 182-carat Star of Bombay Sapphire discovered in Sri Lanka. It's made
with 10 botanicals, triple distilled to 40% ABV. It's a London dry style of gin, slightly
sweet on the nose with delicate spice, juniper and citrus flavours.
Tanqueray - a London dry gin with a crisp, dry flavour and a secret recipe, but
thought to contain as few as 4 botanicals. Higher in alcohol than many gins, at 43.1%
ABV, the juniper flavour is evident as is a hint of spice. It's unusual in that there is
very little evidence of citrus flavours. Rumoured to have been the favourite gin of
Frank Sinatra.
Plymouth - produced in Plymouth since 1793, the oldest working distillery in the UK,
Plymouth Original Strength (41.2% ABV) is distilled with 7 botanicals. They use
fewer juniper berries than many gins and more citrus peels, which gives Plymouth gin
its full-bodied, fruity taste, with a long, dry finish. Plymouth gin also produce a Navy
Strength version at 57% ABV. Although Plymouth gin is made in exactly the same
way as London gin it's the only UK gin to have a geographic designation and
Plymouth gin can now only be legally made within Plymouth's city walls.
Plymouth would be a good recommendation for any guest not liking the full-on
juniper style, but Tanqueray would not!
Beefeater - a London dry gin, Beefeater is still distilled in the heart of London. The
recipe has remained unchanged since the 1860's and uses 8 botanicals including citrus
peels, almonds and angelica. This is one of the few London gins made by the steeping
method where the botanicals are steeped (soaked) in the grain spirit for 24 hours
before the gin is redistilled, and then reduced to 40% ABV. The result is a clean, bold
gin where the juniper is balanced by the citrus fruit with a long finish.
If your guests asks for a Martini, Beefeater is a favourite gin for that. However,
Gordon's Export was the gin first used to make the James Bond Vesper cocktail.
Gordon's - often regarded as the classic gin flavour, Gordon's gin is triple distilled
with the exact mix of botanicals remaining a secret. It includes juniper berries that
have been dried for 2 years to intensify the flavour of the oils. A London dry gin,
Gordon's in the classic green bottle has an ABV of 37.5%. Citrus aromas and juniper
are the first thing you notice on the nose with a slightly sweet taste from the liquorice.
Gordon's Export, produced in a clear bottle and with a yellow label has an ABV of
43%.
Bloom - a London dry gin, Bloom is a combination of just 4 botanicals: juniper,

honeysuckle, chamomile and pomelo (a large citrus fruit with thick yellow skin and
bitter pulp). Honeysuckle adds sweetness, which is balanced by the chamomile and
typical citrus notes from the pomelo. It's light, delicate and floral and very smooth.
Produced by the world's first female Master Distiller, at 40% ABV, Bloom is soft
enough to serve without a mixer, with maybe the addition of a strawberry for garnish.
Sipsmith - an independent microdistillery, the first copper pot distillery to open in

London City for over two centuries. Sipsmith produce a number of styles of gin, all
handcrafted in small batches of a few hundred bottles at a time. Their London dry gin
is distilled to 41.6% ABV and contains 10 botanicals including coriander seed,
angelica root, cinnamon, liquorice root, citrus peels and ground almonds. A
particularly dry style of gin, the initial flavour is of spicy juniper, followed by a citrus
finish. Usually served with a twist of citrus peel.
If your guest likes big juniper flavours then Sipsmith produce a VJOP, which stands
for Very Junipery Over Proof.
Boodles - this London dry gin takes its name from a gentleman's club in St James's,
London, where famous members included Winston Churchill, hence this was his
favourite gin. Famously one of the more understated juniper flavours among the top
gins. 9 botanicals but no citrus element used, herby coriander start with a sense of
sweetness which smoothes out and is followed by a dry and slightly bitter linger. A
sage garnish is thought to work well.
The Botanist - this is a small-batch artisanal Islay gin, made by the Bruichladdich
Distillery. 22 of its 31 botanicals are hand-picked on the Hebridean island. Said to be
satin smooth on the palate and like no other gin. Rich, mellow and warm with citrus
freshness.
Some of the best sellers made outside of Britain:
Citadelle - produced in Cognac, France, Citadelle gin gets its name from the original
18th century distillery that was set up in a citadelle (fortress) in Dunkirk. Produced in
small copper stills it can be classified as a London gin but they use open flames rather
than steam to produce a refined and elegant tasting gin at 44% ABV. With a
combination of 19 botanicals, a juniper led flavour and a floral aroma your garnish
could be some grated nutmeg or cinnamon and a peel of citrus, perhaps wrapped
around a liquorice stick for fun.
Seagram's Extra Dry - the USA launched this in 1939 it has a distinctive chiseled
bottle and Seagram family crest. A mellow gin, aged in oak casks which gives it
mature flavour and light amber colour. Exceptionally smooth with hints of orange
peel, cinnamon and lilac in the nose.
Gin Mare - made in the small Spanish fishing town of Vilanova, just outside
Barcelona, Gin Mare is a premium gin which contains, alongside the more traditional
botanicals, olives, basil, rosemary and thyme to give a distinctly Mediterranean taste.
Larios - is the number one gin in Spain, produced in the London dry style, but more
smooth and clean on the palate with a delicate citrus flavour. It's also one of the
biggest selling gins world-wide. Larios 12 is a five time distilled gin using 12
botanicals.
No two gins are alike, making the spirit very diverse in flavour and exciting for you to
serve. Now you know the main differences between the gins, you can advise your
guests when they ask for a recommendation.
Gin is basically a distilled neutral spirit with botanicals added for flavour. Juniper is
required in all gin, but its dominance varies and is balanced by many other flavours
such as citrus peel, coriander seeds, spices, barks, roots, flowers, etc.
There is no limit to the number or variety of botanicals that can be used.
Distilled gin or London 'dry' gin are the main types of production.
It can be distilled in a pot still or a column still - the pot still gives more character.
Premium gins are often pot distilled at least twice, more usually between three and
five times.
Holland and Belgium produce genever (or jenever), mostly from pot stills.
The oldest working distillery in the UK is in Plymouth, where they make Plymouth
gin, which has a geographic designation meaning it can only be legally made within
Plymouth's city walls.
Each country and each distillery produces its own very unique character and style of
gin. There is one to suit everyone, even guests who don't like juniper!
Get to know what your guests like and what you could recommend.
How it's done

Gin is a spirit often influenced by the seasons. In the summer a long, cold, classic gin and
tonic is the perfect drink for a hot day. At Christmas cocktails are a great way to celebrate or
perhaps on a cold, wet day your guests would enjoy a spiced orange or sloe gin.
However your guests like it remember, the way you serve them can make all the
difference to their enjoyment of the drink.
If they have not already told you, ask your guest if they have a preference to the type of gin
they would like. If you understand the basic differences you can ask knowledgeable questions
which will really give you a chance to offer your guest a drink which best suits their taste and
give them a great experience.
By law, gin must be served in 25ml (single) or 50ml (double) measures. Always offer
your guest a double as it gives them a much better opportunity to savour the product.
The spirit must be measured using clean, dry thimbles and never free poured. (As a
rule, the premium gin will not be on an optic.)
Always check whether or not they require ice - if they do, ensure the ice is fresh and
not smashed.
If they have asked for a longer drink with a mixer then a 10oz highball glass should be
used, filled with fresh ice
For a straight gin all measures must be poured in front of your guest into a 5oz tumbler
glass.
Chose a garnish appropriate to the gin. With some gins the predominant flavour of
citrus botanicals is lemon and orange, so garnish with something complementary.
Sipsmith recommend lemon, Tanqueray recommend lime and Hendrick's works best
with a slice of cucumber. Ask your guest if they have a preference. Remember to make
sure the garnishes are fresh, not just for how they look, but think of the food safety
element - mouldy fruit is good for nobody.
Add the gin and ask your guest if they would like you to pour the mixer - don't pour it
all in though, leave the bottle with some left for them to top up.
Present to your guest and be proud of the drink that you have just made.
Click here to see all the different types of glass used

Mixers for gin
Some common mixers to create a long drink are:
Tonic, ice and lemon or lime - which mix well with a juniper led gin, such as
Tanqueray.
Lime juice and soda - makes the classic Gin Rikey, the only cocktail to feature in The
Great Gatsby.
Gin and bitter lemon is a neat twist on the gin and tonic. Instead of lime it adds a taste
of lemon and sugar to bring out those citrus flavours in the gin.
For a celebration you could suggest that your guests choose a flavoured gin, such as
raspberry, and add Champagne or Cava.
There are a wide variety of tonics on the market these days, with more premium brands like
Fentimans and Fevertree using natural ingredients and bottlegreen adding special flavours
(elderflowThe not so perfect serve!
Not talking to your guest to find out what they like.
Not offering your guest a choice of gins, mixers and garnishes.
Putting their drink in the wrong glass.
Offering a warm glass, straight from the washer which is streaked with water marks or
stained with lipstick.
Using old, smashed or slightly melted ice.
Not having fresh garnishes and a good selection to complement your range of gins.
Listen
Got It
The perfect serve of gin means:
Using the correct measure and pouring from the thimble in front of your guest.
Using the correct glass for the correct drink whether it is long, short or a cocktail.
Making sure your glasses are clean, the ice is perfect, the garnish is fresh and the right
mixer is chosen.
Being proud of the drink you make and making all the difference to your guests'
Make a difference
Wine does not have to be a serious subject, it's not just for drinking in wine circles and
spitting in buckets! It's a really popular drink with everyone these days - a mood lifter,
something to share with friends, a fascinating and wide ranging subject. By understanding a
bit more about it you will have the confidence to encourage your guests to try wines they
might not otherwise have discovered.
Note, if a guest says they are oenophobic then don't serve them a nice glass of red - it means
they have an intense fear or hatred of wine!
There is a lot to know about red wine - the different grapes and styles, who produces it, what
goes with what - but if you don't know much then all you really need to know to make a
difference to your guests' experience today is:
Wine regions can be categorised into 'old world' and 'new world'. Old world wine
countries are in Europe, mainly Austria, France, Portugal, Spain, Italy and Germany.
New world regions are South Africa, North and South America, Australia and New
Zealand.
Generally new world wines are more fruity, as their climates are warmer it tends to
result in riper fruit with more alcohol and 'body'.
So, if a customer wants something fruity, you now know what to think about recommending.
As well as fruit a red wine needs to be balanced with good acidity. Too little acidity
means a wine lacks structure and can be flat or flabby. Too much acidity means it
becomes sharp, tart and physically uncomfortable for your guests to drink!
Tannin helps to give red wine structure and texture - how it feels on the palate, for
example silky, rich, lean, sharp. Structure is important for a wine to age well and some
wines are made for aging in the bottle - meaning they will improve with age (like
some of your guests!).
Red wine can be oaked which means it's aged in oak barrels giving a wine those oaky,
vanilla, toast flavours. Some red wines are aged for some time in oak barrels, for
example Reserva or Gran Reserva Rioja (3 and 5 years).
A wine's body refers to the 'fullness' in the mouth - higher alcohol content (abv) makes
for a more full bodied wine. Some guests will love the 'big' new world reds such as
Shiraz.
Now you know some terms that people might use when talking confidently about wines, but
you can also use them to help describe wines to those guests who want your advice.
More people are asking for wine by the grape variety. A few of the most common red
ones you may be asked for are:
Cabernet Sauvignon
Pinot Noir
Merlot
Zinfandel (Primitivo)
Shiraz (Syrah)
Sangiovese
Malbec
Grenache (Garnacha)
Tempranillo
Gamay
Grapes can be combined in a single wine, one type may balance another.
Sometimes you will hear of red wines referred to by their popular regional names.
For example:
Bordeaux, Burgundy and Beaujolais (French)
Chianti and Valpolicella (Italian)

Rioja (Spanish)
You may find your guests request a red wine by style:
Light
Rich
Fruity
Smooth
'Big'
Learn the different types of red wine that you stock. You will quickly find that they fall
into categories that make it easier for you to ask the right questions of your guests so you
can suggest a suitable wine.
Listen
How do you pronounce things?
Grapes:
Cabernet Sauvignon - cab-er-nay so-veen-yon
Pinot Noir - pee-no nwahr
Merlot - mair-low
Syrah - see-rah
Sangiovese - san-jo-vey-see
Grenache - gren-ash
Tempranillo - temp-ran-ee-o
Regions:
Rioja - ree-oh-ha
Chianti - key-an-tee
Beaujolais - boe-jhoe-lay
Bordeaux - bor-doe
Valpolicella - val-pol-ee-che-lah
Grapes are picked and fermented
To make grapes into wine they need to ferment - the process of turning
grape sugar into alcohol. This is done by crushing the grapes to a pulp of
grape juice, skins, seeds and stalks, called 'must'.
The must is put into a fermentation vat where yeast is added and the brew
bubbles away extracting flavour, colour and smell.
The length of time to complete fermentation varies from region to region

and grower to grower, lasting anything from one to three weeks.
Red wine is red because of the skins (the juice is actually the same colour
as white grape juice!) and as the skins vary in colour so can red wine garnet, light red, ruby red, maroon, purple and so on.
Now you know what makes red wine red!

The winemaker tends to the wine and it matures
The winemaker's job is to ensure that enough fruit flavour is left to balance
the tannin, acidity and alcohol. This is what happens during the maturing
process. Most wines are made for early drinking, needing the minimum of
maturation. Many fine wines however, will benefit from some period of
ageing, whether in bottle or cask or both. Cask maturation adds a further
depth to the tannins.
Generally, the better the wine the more likely it is to have been matured in
oak barrels for up to two years.
Now you know, if a guest asks why some wines are more expensive than others then one of the
reasons is the time and money involved in aging wine. However, the price doesn't always
indicate the quality - sometimes a famous area or brand could charge more 'for the name' (eg
Chablis, Sancerre, Chateauneuf du Pape, Burgundy, Barolo, Rioja).
The wine is bottled and in some cases left to age further
Many are ready to drink but some need to age further in bottle to be at
their best. The length they do so and how well they age depends on the
balance of fruit, tannin and alcohol.
Wines that are made to age in the bottle are generally more expensive,
sealed with a cork and from old world winemakers, who rely on the
vintage. Vintage is the year the grapes were grown and picked - it's often
an indication of how a wine will be as some years are much warmer which
produce riper grapes and better wine - others though can be wet and cold
and lead to grapes low in sugar, which lowers the quality of the wine.
Certain vintages need more aging.
As red wine ages it tends to lose its colour and may display a brick-orange
colour at the edge when in the glass.
Now you know, if a guest talks about something being "a great vintage" then that wine was
made from grapes harvested in a really good growing year - the weather conditions meant
riper grapes and better wine.
Where it's from
The oldest bottle of wine dates back to AD325 and was found near the town of Speyer in
Germany. 'New world' countries only started producing wine around the 16th century
following European colonisation, whereas wine has been made in Europe for several
millennia.
Old world wine countries include Austria, France, Portugal, Spain, Italy and Germany. New
world regions include South Africa, North and South America, Australia and New Zealand.
As well as being a description of the region the terms 'old world' and 'new world' can help you
anticipate the style of a wine:
Old world wines are traditionally more 'terroir' (which means 'land') and
structure driven. The French in particular believe that the soil the vine is
planted in makes a difference to the taste of the wine. They tend to be
lighter bodied, with more herb, earth and mineral components.
New world wines are typically more fruity as their climates are warmer
and tend to result in riper fruit with more alcoholic, full bodied and fruit
centred wines.
Now you know, if a guests asks for a glass of red which is light in alcohol and not too full
bodied, you would recommend perhaps something from the old world rather than new world.
Click here to see the main wine producing areas of the world.
Listen
Recap
Continue
Key terms in wine:

Tannin
As well as giving the wine colour the grape skins (and the pips and stalks) give the wine
tannin, a taste you may be familiar with if you drink strong tea! Although this seems a strange
flavour to need in a wine it actually acts as a preservative (keeps the wine's quality). Tannins
also help to give the wine structure and texture.
Now you know, if your guest wants a red to drink without food then you would recommend a
low tannin one, as it would be softer and easier to slip down.
Acidity
Good wine has a proper balance between acidity and the sweet and bitter sensations of the
fruit. Acidity helps to preserve the colour of red wine. Too little acidity, the consequence of
picking too late (so grapes that are too ripe) results in wines lacking in structure - they can
seem flat or flabby. Too much acidity (years with poor sunshine for example) results in the
wine becoming sharp, tart and physically uncomfortable to drink.
Body
The body of a wine refers to the fullness, weight and total mouth feel. A wine's weight will
depend on its alcohol content. The higher the alcohol (13.5 to 15% abv - alcohol by volume)
the higher the sensation of fullness in your mouth. Light bodied wines (11.5 to 13% abv) feel
more like water in your mouth, full bodied more like milk.
Legs
The term 'legs' as it relates to wine is a fitting description for those streaks of wine that slowly
stream down the inside of a glass once the wine has been given a swirl. The French also refer
to them as 'tears'. Although they can be used in a general way to indicate the alcohol content
of a wine (the more alcohol, the more legs) they in no way are representative of quality or
sweetness.
Oaked
A wine that tastes oaked will have been put into a barrel to mature. Depending on how
charred the oak barrels were you can get mild flavours of vanilla and toast all the way to
roasted coffee and burnt toast. Some wines can also be oaked with 'oak chips' added to the
wine, rather than the flavour coming from the barrel - this is a cheaper option and they can be
overpowering in their oakiness.
Non-oaked wines are made in stainless steel vats.
Now you know, if you hear a guest who's just been served a rich red wine saying "look at the
legs on that, what a great body" they aren't referring to the bar tender!
Listen
Grapes, flavours and styles
Wine tasting is very personal but there are a few common descriptions which will help you
identify a certain grape and therefore, recommend a particular wine to your guest.
Producing lighter style reds:
Gamay - the grape of Beaujolais (in the Burgundy region), generally made
to be drunk young with flavours of strawberry and raspberry.
Uncomplicated, light and fruity.
Dolcetto - tasting of black cherry and liquorice, Dolcetto is an Italian,

black wine grape which ripens early and makes soft, fruity wines of low
acidity. Made to be drunk within two years of bottling.
Producing medium bodied reds:
Pinot Noir - light/medium bodied and silky with flavours of summer berry
fruits but also earthy flavours - sometime the smell can be likened to
farmyards! Often referred to as the 'Holy Grail' of wines as it is a difficult
grape to work with, sensitive to climatic conditions and low yielding (which
means not many grapes), which makes good Pinot Noir an expensive wine.
The template for great Pinot Noir is Burgundy.
Merlot - a softer version of Cabernet Sauvignon, cherry and plum like, you
may also pick up a hint of chocolate. Juicy with medium body. The second
main Bordeaux grape but also widely grown in northern Italy and America.
Now you know, merlot is a good choice for a wine to be drunk by the glass without food and
is probably a safe bet for an all round likeable red.
Zinfandel (Primitivo in Italy) - light to medium body, spicy berries and

raisins. For decades Zinfandel was the grape of California and despite the
fact that it is now grown all over the west coast of America, Californian
Zinfandel remains the model for all others.
Sangiovese - light in colour and acidic it has flavours of cherry laced with
spice, turning to tobacco like notes as it ages. The main grape in Chianti.
Now you know, if you have some guests who are eating this could be a good choice as many
Italian red wines are made for the food.
Tempranillo - much of the flavour of Tempranillo comes from the oak

ageing used to make Rioja (a Spanish wine region). Without oak it has a
hint of strawberries and soft spices.
Producing heavier style reds:
Cabernet Sauvignon - intense, full bodied, tannic, flavours of green

pepper and blackcurrant. One of the main grapes used in Bordeaux wines,
Cabernet Sauvignon wines age well but need time to mature and soften. A
good wine with food, particularly red meat.
Syrah (old world) or Shiraz (new world) - warm, black cherry flavours,
mouth filling, spicy and peppery. Equally popular in Australia and America
as it is in the northern Rhone region of France. Can be tannic when young
but ages well, especially in oak barrels. The spicy notes pair well with
highly seasoned food.
Now you know, for those guests who want a 'big' juicy red to have with a heavy meal, then
Shiraz is a good choice - if they were having a light salad however, it would be wrong!
Grenache (Garnacha in Spain) - often high in alcohol with low acidity it

creates fruity, spicy, bold flavoured wines with raspberry and white pepper
flavours. When blended with grapes with higher tannin such as Cabernet
Sauvignon it can bring richness and smoothness to wines that would
otherwise be harsh.
Malbec - sour cherry flavours and spice, Malbec is predominantly grown in

Argentina and Southern France where it is used to make Cahors - a dark,
rich wine, usually high in alcohol. It copes well with rich sauces such as
barbeque.
Nebbiolo - one of the few grapes you can sometimes identify simply by its
colour for it tends to take on a brick-orange tinge at the rim when it is still
quite young (which could confuse it with an old wine!). It has a very
aromatic nose where you can pick up woodsmoke and violets. High in
acidity and tannins until it has matured for some years in bottle. Used to
make Barolo.
Now you know what grape makes a nice Chianti or Barolo, also that Rioja is a region in
Spain and a type of wine made from the grape Tempranillo, you've also discovered why Pinot
Noir can be expensive.
Click here to open the red wine flavour chart and explore some of the terminology you
may use and hear.
Wine labels
Most new world wine regions label their wines by grape variety and producer, but old world
wine regions label their wines by 'appellations' or place of origin so it's not always easy to
know what the grapes are.
There are five basic elements on a wine label:
The grape variety or appellation/place of origin - this can tell you the
most about the style of wine in the bottle.
Region - also influences the style, intensity and flavour.
Producer/Vineyard - can tell you about the wine quality and consistency.
Alcohol level - implies the amount of body in the wine. Lighter wines
generally have an alcohol level below 12%
Vintage - the year the grapes were harvested, which can indicate its style,
although even a so called poor vintage can produce good wines. Some
wines are non-vintage and are usually made from a blend of grapes from
more than one year, which is used to keep a consistent style.
Now you know why sometimes looking at a wine label gives you no clues to the content! For
example, a label could just say Fleurie, with the words Appellation Fleurie Controlee, the
year 2012 and Gerald DeppyDue as the producer. If you look closely though you may see that
Fleurie is a village in the Beujolais region - then you would know it's a Gamay grape.
Click here to have a look at examples of wine labels with explanations of their
terminology.
Listen
Red wine and food
Red wine and food

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Most wines taste different when enjoyed on their own or drunk with food. Traditionally,
matching wine and food had little to do with anything other than geographical association. For
centuries the purpose of wine production was simply to provide wine with meals. While
different areas discovered that certain grape varieties and styles were better suited to their
climate and soil than others, wines were primarily being made to suit the local foods, which is
why Chianti is an excellent match with meat sauces and pasta.
There is one universal food and wine pairing rule - a good pairing is when the food and
wine do not overshadow each other. To achieve this, the main elements to consider are:
Weight and flavour intensity - balance is the key here. A strong tasting food will kill a light
red wine just as a rich, full-bodied wine will overwhelm light food. It is important to consider
all the elements of the meal, such as sauces and accompaniments.
Acidity - wines with high acidity complement the fat and salt in foods. In Italy where lots of
olive oil is used in the food you will find the majority of Italian red wines have good acidity.
Tannin - the more textured the food the more tannin you need in the wine. So Cabernet
Sauvignon goes well with red meat because they are both full bodied and the protein in the
meat will lighten the tannin in the wine.
One thing to watch out for - chilli does NOT go well with a high tannin wine - they
accentuate each other!
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Here are some other things you might see on a wine label. Each level indicates that the wine is
of a higher or special quality.
These wine classifications come from strict old world regulation of the types of grapes
permitted, the maximum yields, minimum length of aging, etc.
France
Grand Cru or Premier Cru - used to describe a vineyard of high quality.
In 2012 the classifications changed in France:
Vin de France - a table wine category replacing Vin de Table, but allowing grape
variety and vintage to be shown on the label.
IGP (Indication Gographique Protge), an intermediate category replacing Vin de

Pays.
AOP (Appellation d'Origine Protge), the highest category replacing AOC wines.
For wines produced before this time you may see:
AC, AOC (standing for Appellation Contrle and Appellation d'Origine Contrle) for these wines the place name is the primary name of the wine.
Portugal
Table wine, which shows the producer and that it's from Portugal - Vinho de Mesa
Wine from a specific region - Vinho Regional
Quality wine from a specific region VQPRD (Vinho de Qualidade Produzido em

Regio Demarcada)
Wines that have more regulations placed on them but are not in a DOC region fall
under the category of IPR (Indicao de Provenincia Regulamentada)
Wines from a specific vineyard are labelled DOC (Denominao de Origem

Controlada)
Italy
Wines from specific regions are IGP (Protected Geographical Indication) - many
wines can be from top level producers in this category it just means they may use a
non traditional grape for example. Super Tuscan wines would fall in this rating.
DOP (Protected Designation of Origin) wines has two sub-categories:
DOC (Denominazione di Origine Controllata) - these wines must have been IGP for at
least 5 years, generally from smaller regions.
DOCG (Denominazione di Origine Controllata e Garantita) - these wines must have

been DOC for at least 10 years.
Also the words Classico (produced in the oldest part of the protected territory),
Superiore (produced using smaller quantity of grapes per hectare) or Riserva (aged
for a minimum period, depending on the wine) can appear on these DOP wine labels.
Spain
VdM (Vino de Mesa) is wine made from unclassified vineyards or grapes - table wine.
Like the ICP wine in Italy, some winemakers intentionally use this so they have more
flexibility in their wine making.
VdIT (Vinos de la Tierra) - similar to the vin de pay/ICP wines of France - large
geographical area of production.
VCPRD (Vino de Calidad Producido en Regin Determinada) is considered a

stepping stone towards DO status.
DO (Denominacin de Origen) - this level is for the mainstream quality wine regions.
DOC (Denominacin de Origen Calificada - this designation, similar to Italy's DOCG,

is for regions with a track record of consistent quality and is meant to be a step above
DO level.
Denominacin de Pago (DO de Pago) designation for individual single-estates with an

international reputation.
Also on Spanish wine labels, there can be an indication of its ageing:
Joven or Sin Crianza means very little or none - often meant to be drunk young.
Crianza - aged for 2 years with at least 6 months in oak.
Reserva - must have been aged for at least 3 years with at least 1 year in oak
Gran Reserva - must have been aged for at least 5 years with 18 months in oak and
minimum of 36 months in bottle. Often reserved for the best vintages.
Germany and Austria

QbA (Qualittswein bestimmter Anbaugebiete) - quality wine from a specific region.
Prdikatswein (previously QmP Qualittswein mit Prdikat) - superior quality wine.
There are many, many types of red wine from all over the world - old world wine countries in
Europe, such as Austria, France, Portugal, Spain, Italy and Germany, and new world regions
such as South Africa, North and South America, Australia and New Zealand.
Some of the most common red wine grapes are Cabernet Sauvignon, Pinot Noir, Merlot,
Zinfandel (Primitivo), Shiraz (Syrah), Sangiovese, Malbec, Grenache (Garnacha), Gamay and
Tempranillo.
They range from light and fruity to rich and tannic.

Wines can be a blend of grapes or a single varietal.
A good red wine needs to be balanced - which means fruit balanced with acidity, tannin and
alcohol so that the wine is harmonious - nothing sticks out above the other.
If your guest asks you to recommend a wine you should consider:
Whether they are drinking wine by the glass or wanting a bottle
If they are having a meal and if so what
If they like, or dislike, wines from a particular country/region
If they like fruity wines or something with a little more spice and body - big and bold
or something a little more delicate
If they like a wine that has been oaked
Get to know what your guests like and what you could recommend
How it's done
The way you serve your guests can make all the difference to their enjoyment of the
drink.
Temperature
When it comes to serving temperature a wine should be just right. Too hot and the wine's
alcohol will be emphasised, leaving it flat and flabby. Too cold and the aromas and flavours
will be toned down but the tannins may seem harsh.
Serving a red wine at 'room temperature' is no longer appropriate in our centrally heated
buildings. Most red wines are best served at 16-18C, a common temperature indoors in
centuries past. Light, fruity reds (for example Beaujolais) can be served even cooler at 1415C.
If a guest really wants their red warmer then you could always recommend they 'cup' their
hands around their own glass and swirl the wine - their body temperature will help to warm
it.
Opening the bottle
Most red wine is still sealed with a cork and you'll need to use 'the waiter's friend' to open it.
The waiter's friend is the most commonly used corkscrew, it was conceived in Germany in
1882. Provided care is taken not to put the screw through the cork and into the bottle, it can be
used quickly and with 'show'.
This is often a great anticipation for your guests and doing it well will heighten their
experience.
Handle the bottle with care - dont shake or twist it violently
Remove the tip of the foil using the blade on your waiters friend to cut
around the lip of the bottle - this stops unsightly drips (some foils also
contain lead which can get into the wine in tiny amounts if it's left in
contact during the pour)
Ensure the neck of the bottle is clean so no dirt gets into the wine while
pouring
Screw your cork screw into the cork, dont turn the bottle
Place and hold your hinged section against the rim of the bottle and gently
lever out the cork
If opening a screw cap bottle still handle with care and ensure the neck of the bottle is clean,
then hold the neck of the seal and twist the bottle (rather than hold the cap and twist). This
looks more impressive and it keeps your hands away from the top of the bottle.
An 'off' wine - if you detect that a wine is corked or not as it should be, or if the guest detects
this, then simply open another. A badly corked wine is easily detected just by the smell.
Glasses and pouring
Red wines will taste at their best when poured into and sipped out of a wine glass with plenty
of room. The ideal glass will taper slightly towards the top, allow room to swirl the wine and
a better surface area for allowing the wine to breathe.
Make sure the glass is spotlessly clean, cool and dry
If the guest is having just a glass then measure it in full view
Hold the glass by the stem so that you don't warm the glass with your
hand or put your finger/hand prints on it - your guest will want to see the
liquid clearly
Carefully pour in the wine
If the guest is having a bottle of wine, ask how many glasses they would
like
Show them the wine to confirm it's correct
Offer a taste to confirm it's in good condition
Hold the bottle by the base to pour so your guest can see the label (put
your thumb into the punt - which is the name of the dimple in the bottom
of the bottle - and firmly grip with your other four fingers)
Pouring with a little height helps to aerate the wine - which improves the
flavour
Twisting the bottle gently towards the end of the pour will prevent the last
bit of wine dripping down the bottle
Now you know, you can talk about a wine's punt without offending your guests!
Trading Standards legislation dictates that still wine, sold by the glass must be sold in
quantities of 125ml or 175ml or multiples of these. Bottles or carafes of wine must be sold in
quantities of 25cl, 50cl, 75cl or 1 litre or multiples of these. Wine served by the glass must be
measured using a Government stamped 'thimble' measure or dispensed using a Government
stamped glass.
Click here to see all the different types of glasses used for different drinks.
Listen
Decanting
The pouring of wine from the bottle into a specially designed glass receptacle is known as
decanting. It is often assumed that this is only suitable for older wines, to avoid pouring
sediment into the glass, but young wines also benefit.
As you pour the wine into the decanter the oxygen is able to get to the wine and allow it to
'relax' - a bit like moving from a hard chair, where you have to sit upright, to an armchair
where you can lean back! When the wine has relaxed it will release far more flavours and
aromas.
Closures
Natural corks
A closure is a term used by the wine industry to refer to the stopper put in the top of a bottle
of wine. For much of wine's history natural cork was the stopper of choice however, more
producers are acknowledging that corks aren't the ideal way to seal a bottle of wine. As a
natural product they are variable and often difficult to remove from the bottle without leaving
traces of the cork behind. Worse still, a relatively high proportion of them taint the wine with
the musty smelling compound (trichloroanisole) which is used to sanitise natural cork before
bottling. The result is a wine that smells like damp cellars and cork.
Despite this, no one has really come up with an alternative that is as good as an untainted
cork. It provides a good seal for at least a decade, is relatively inert, compressible and elastic.
One of the reasons wine is traditionally stored on its side is to keep the cork in contact with
the liquid, thereby preventing it from drying out and shrinking (which would let air in).
Synthetic corks
Derived from plastic they appear to reduce the shelf life of wine due to their inability to keep
oxidisation at bay for any real length of time and by cutting short the maturing process. You
can store bottles upright as the wine does not have to be kept in contact with the cork.
Screw caps (Stelvin closures)
Often associated with new world wines where they have been more embraced, they have
suffered from an image problem with people assuming they were only used on cheaper wines.
However, they eliminate the oxidisation and 'corked' problem in one hit and are becoming
more the norm for a lot of producers, quality or mass produced.
So, now you know if you open a bottle of wine and it smells like an old PE kit you have a
'corked' bottle!
Sealing an open bottle
With so many more guests having wine by the glass these days, it's important that it's kept and
preserved properly once opened.
Wine begins to oxidise as soon as the cork/cap is removed (this means too much contact with
oxygen, which leads to loss of colour, flavour and smell).
There are two main methods of wine preservation - the inert gas method (which puts a gas
into the bottle which is heavier than the oxygen so it 'sits' on top of the wine so air can't get to
it) and the more commonly used vacuum pump method, which is good to seal a bottle for a
day or so.
To seal with the vacuum pump:
Firmly push the stopper into the top of the bottle. You are now ready to re-seal the
bottle.
Locate the top of the stopper into the vacuum nozzle - this is the open-ended nozzle.
Push the bottle gently upward.
The amber light will illuminate indicating that the resealing process is operating
correctly.
Hold the bottle in position until the green light illuminates. The resealing process is
now complete and it will shut down automatically.
Got It?
The perfect serve of red wine means:
Using the correct measure and pouring it perfectly smoothly into the right glass in
front of your guest.
Opening a bottle properly and pouring a taste for the guest to check it's in good
condition.
Making sure your glasses are cool and clean, without water runs, so that the clarity of
the wine can be seen.
Handling the glasses by the stem only and pouring from the bottle holding its base.
Being proud of the drink you serve and making all the difference to your guests'
Make a difference
Wine does not have to be a serious subject, it's not just for drinking in wine circles and
spitting in buckets! It's a really popular drink with everyone these days - a mood lifter,
something to share with friends, a fascinating and wide ranging subject. By understanding a
bit more about it you will have the confidence to encourage your guests to try wines they
might not otherwise have discovered.
Did you know, we have the Church to thank for the fact that wine making thrived after the fall
of the Roman Empire. By the Middle Ages, the Church had developed and owned most of
Europe's greatest vineyards, all except Bordeaux in fact.
There is a lot to know about white wine - the different grapes and styles, who produces it,
what goes with what - but if you don't know much then all you really need to know to make a
difference to your guests' experience today is:
Wine regions can be categorised into 'old world' and 'new world'. Old world wine
countries are in Europe, mainly Austria, France, Portugal, Spain, Italy and Germany.
New world regions include South Africa, North and South America, Australia and
New Zealand.
Generally new world wines are more fruity, as their climates are warmer it tends to
result in riper fruit with more alcohol and 'body'.
As well as fruit a white wine needs to be balanced with good acidity. Too little
acidity means a wine lacks structure and can be flat or flabby. Too much acidity means
it becomes sharp, tart and physically uncomfortable for your guests to drink! The right
balance of acidity, alcohol and fruit is what enables a white wine to age.
White wine can be oaked which means it's aged in oak barrels giving a wine those
oaky, vanilla, toast flavours. Think of it as a sort of seasoning to add flavour.
A wine's body refers to the 'fullness' in the mouth - a full bodied wine will have good
concentration and a higher alcohol content (abv). An Australian Chardonnay would be
a good example of a wine that is full bodied and instantly enjoyable, but perhaps not a
wine you would want to quaff all evening!
Now you know some terms that people might use when talking confidently about wines, but
you can also use them to help describe wines to those guests who want your advice.
More people are asking for wine by the grape variety. A few of the most common
white ones you may be asked for are:
Chardonnay
Sauvignon Blanc
Riesling
Gewurztraminer
Pinot Grigio (Pinot Gris)
Semillon
Viognier
Chenin Blanc
Gruner Veltliner
Albarinho
Marsanne
Grapes can be combined in a single wine, one type may balance another.
Sometimes you will hear of white wines referred to by their popular regional or old
world names. For example:
Bordeaux, Alsace, Burgundy or Chablis (French)

Vinho Verde (Portugese)
Rioja, Rias Baixas (Spanish)

Gavi, Frascati, Soave (Italian)
You may find your guests request a white wine by style:
Light
Rich
Fruity
Dry
Crisp
Aromatic
Many guests these days ask for a rose wine, which is also served chilled. It's very
popular in the warmer summer months. Rose wines are wide ranging in colour (from
pale salmon or Cantaloupe melon to deep, dark pink almost purple) and flavour
depending on the grape type and where in the world it comes from.
Learn the different types of white wine and rose that you stock. You will quickly find
that they fall into categories that make it easier for you to ask the right questions of your
guests so you can suggest a suitable wine.
Grapes:
Chardonnay - shar-don-ay
Sauvignon Blanc - saw-vee-nyon-blahnk
Riesling - reese-ling
Gewurztraminer - geh-vairtz-trah-mee-ner
Pinot Gris or Grigio - pee-no-gree (gree-joe)
Semillon - seh-mee-yohn
Viognier - vee-oh-nyay
Chenin Blanc - shen-in-blahnk
Gruner Veltliner - groo-ner felt-lee-ner
Muscadet - moos-cah-day
Albarinho - al-baa-ree-nyo
Marsanne - marse-ann
Garganega - gar-gan-ay-ga
Regions:
Rioja - ree-oh-ha
Beaujolais - boe-jhoe-lay
Bordeaux - bor-doe
Chablis - shah-blee
Alsace - al-zass
Gavi - gah-vee
Soave - swar-vay
Continue
How it's made
If you want to give your guest the best experience it helps to know a little bit about how white
wine is made. Understanding this process will help you see why wines can vary so much and
know the right questions to ask your guests in order to serve them a drink they will enjoy.
Here is a quick breakdown of a very detailed process, known as vinification:
Grapes are picked and fermented
Once the grapes are picked, or harvested, they are pressed to extract the juice. Whites
destined to be fuller bodied often spend a day or two in contact with their skins and
pulp before the juice is drained.
To make this juice into wine it then needs to ferment - the process of turning grape
sugar into alcohol. The juice is put into a fermentation vat where yeast is added and
the brew bubbles away extracting flavour, colour and smell.
The length of time to complete fermentation varies from region to region and grower
to grower, lasting anything from one to three weeks.
White wines are generally made with grapes with yellow or green skins, but they can
also be made from black skinned grapes, providing the juice is separated from the
grape skins early enough.
With most white wine, the skins are removed before fermentation and therefore, the
colour variances are more slight than with red wine. In the glass however, they are
anything but white, ranging in colour from pale yellow to gold and even tinged with
green.
Rose wines are left in contact with the black skinned grapes for around a day, then
pressed with the skins discarded (the longer the skin contact the more intense the
colour and flavour).
Now you know what vinification means and that white wine can actually be made from black
skinned grapes!
The winemaker tends to the wine and it matures
The winemaker's job is to ensure that enough fruit flavour is left to balance the acidity
and alcohol. This is what happens during the maturing process. Most wines are made
for early drinking, needing the minimum of maturation. Many fine wines however,
will benefit from some period of ageing, whether in bottle or barrel or both.
Generally, the better the wine the more likely it is to have been matured in oak barrels
for up to a year.
Now you know, if a guest asks why some wines are more expensive than others then one of the
reasons is the time and money involved in aging wine. However, the price doesn't always
indicate the quality - sometimes a famous area or brand could charge more 'for the name' (eg
Chablis, Sancerre, Burgundy, Cloudy Bay)
The wine is bottled and in some cases left to age further
Wines that are made to age in the bottle are generally more expensive, sealed with a
cork and from old world winemakers, who rely on the vintage. White Burgundy is
commonly in this category as are fine German Rieslings.
Vintage is the year the grapes were grown and picked. It's often an indication of how a
wine will be as some years are much warmer, which produce riper grapes and better
wine, others though can be wet and cold and lead to grapes low in sugar, which lowers
the quality of the wine. Certain vintages need more aging.
As white wine ages it tends to gain colour, so an old white wine would most likely be
a deep gold colour.
Now you know, if a guest talks about something being "a great vintage" then that wine was
made from grapes harvested in a really good growing year - the weather conditions meant
riper grapes and better wine.
Where it's from
The wreck of the Titanic holds the oldest wine cellar in the world but archaeological evidence
suggests that wine making originated around 7000BC in the country of Georgia (not the
state). A more traceable story begins about 1100BC with the Phoenicians and the Greeks who
started cultivating vines in Italy, France and Spain. 'New world' countries only started
producing wine around the 16th century following European colonisation.
Old world wine countries include Austria, France, Portugal, Spain, Italy and Germany. New
world regions include South Africa, North and South America, Australia and New Zealand.
As well as being a description of the region the terms 'old world' and 'new world' can help you
anticipate the style of a wine:
Old world wines are traditionally more 'terroir' (which means 'land') and structure
driven. The French in particular believe that the soil the vine is planted in makes a
difference to the taste of the wine. They tend to be lighter bodied, with more herb and
mineral components.
New world wines are typically more fruity as their climates are warmer and tend to
result in riper fruit with more alcoholic, full bodied and fruit centred wines.
Now you know, if a guests asks for a glass of white which is rich and fruity and full bodied,
you would perhaps recommend something from the new world rather than old world.
Click here to see the main wine producing areas of the world.
Listen
Key terms in wine:
Acidity
The acidity of a white wine is one of its most appealing characteristics, enhancing its
refreshing, crisp qualities as well as enabling it to be paired with foods so successfully.
Good wine has a proper balance between acidity and the sweet and bitter sensations of the
fruit. Too much acidity (years with poor sunshine for example) will make the wine seem harsh
or bitter. Too little acidity, the consequence of picking too late (so grapes that are too ripe),
results in wines lacking in structure - they can seem flabby or dull. In short, they can be
boring!
The acidity is usually tasted as soon as it comes into contact with the sides of your tongue,
similar to biting into a cold Granny Smith apple.
Body
The body of a wine refers to the fullness, weight and total mouth feel. A wine's weight will
depend on its alcohol content. The higher the alcohol (13.5 to 15% abv - alcohol by volume)
the higher the sensation of fullness in your mouth. Light bodied wines (11.5 to 13% abv) feel
more like water in your mouth, full bodied more like milk.
Legs
The term 'legs' as it relates to wine is a fitting description for those streaks of wine that slowly
stream down the inside of a glass once the wine has been given a swirl. The French also refer
to them as 'tears'. Although they can be used in a general way to indicate the alcohol content
of a wine (the more alcohol, the more legs) they are not representative of quality or sweetness.
Oaked
A wine that tastes oaked will have been put into a barrel to mature. Depending on how
charred the oak barrels were you can get mild flavours of vanilla and toast all the way to
roasted coffee and burnt toast. Some wines can also be oaked with 'oak chips' added to the
wine, rather than the flavour coming from the barrel - this is a cheaper option and they can be
overpowering in their oakiness.
Non-oaked wines are made in stainless steel vats.
Now you know, if you hear a guest who's just been served a rich white wine saying "it's got
great body" they aren't referring to the bar tender!
Listen
Continue
Grapes, flavours and styles

Wine tasting is very personal but there are a few common descriptions which will help you
identify a certain grape and therefore, recommend a particular wine to your guest.
Producing lighter style whites:
Riesling - one of the most ancient German varieties Riesling is often low in alcohol
and high in acidity. Because it's so good at expressing the terroir where it is grown, its
aromas can range from floral and fruity (apples, peaches, honeysuckle) to mineral and
spicy and occasionally petrol! The only region of France that is allowed to grow
Riesling is Alsace, which once belonged to Germany.
Chardonnay - provokes a reaction in people very similar to Marmite: you either love
it or hate it! However, this reaction normally comes from people's dislike of the oak
that a lot of new world and fine old world producers use. Unoaked Chardonnay,
fermented in stainless steel, is crisp with citrus fruits and refreshing acidity. Chablis,
from the Burgundy region of France, is actually made from Chardonnay but is much
less oaky than its family in other areas of Burgundy and very different from the new
world wines.
Melon - (Melon de Bourgogne) the sole variety used to produce Muscadet and grown
almost exclusively in the Loire Valley. A relatively neutral tasting grape with a touch
of citrus, Muscadet is made to be drunk when young. Sur lie (pronounced 'lee')
indicates that the wine has been allowed to stay in contact with the dead yeast cells left
over after fermentation, giving it a fuller feeling in the mouth and a more intense taste.
You may have thought Muscadet was made from the Muscat grape, but this is used for a lot of
sparkling wines (Asti Spumante in Italy for example) or sweet dessert wines, as it's sweet and
grapey.
Both Muscadet and Chablis are a good choice for a wine to be drunk with light or creamy fish
dishes, being high in acidity. Muscadet has been described as 'the perfect oyster wine'.
Garganega - an old variety from north east Italy and primarily used to make Soave. In
Italian, Soave means delicate/light/mild and the grape brings a taste of sweet almonds
and lemon. The first country outside Italy to plant Garganega was Australia. In Sicily
they call it Grecanico.
Trebbiano - in France this is called Ugni Blanc (primarily used for brandy
production) but in Italy it's the primary grape in Frascati and used widely in lot of
blends. It's crisp, refreshing and high in acidity, it can have citrus, white floral
(magnolia) and mineral flavours, depending on terroir.
Producing medium bodied whites:
Semillon - a medium bodied white with citrus, honey and melon flavours. Originally
grown just in Bordeaux, where it's used to make a famous sweet white wine called
Sauternes, France still grows more Semillon than any other country. Although it is low
in acidity, it makes wines that can age nicely and take on added layers of subtle spices
and herbs.
Sauvignon Blanc - a growing boredom with oaked Chardonnay led to the spread of
the Sauvignon Blanc grape. High in acidity, the wine has a range of aromas usually
associated with things green - grass, leaves, nettles, peppers and gooseberries. The
third most planted white wine grape in France, but it's New Zealand that claims the
Sauvignon Blanc crown, with Cloudy Bay from the Marlborough region being a high
quality, very typical taste example.
Did you know, some say Sauvignon Blanc smells like 'cat's pee on a gooseberry bush'! Luckily
it doesn't taste like that, but if a guest said they didn't like anything too sharp then avoid this
grape. It's also one of the few wines that works well with a simple asparagus dish.
Albarinho - used to make wines in the Rias Baixas region of Spain, it has a
refreshingly light acidity with aromas and flavours that are both fruity and floral; from
orange blossom through lemongrass and honeysuckle to peach and sometimes green
apple. In Portugal it's used in the Vinho Verde region, literally meaning 'green wine' on
account of its lime green colour.
Pinot Grigio/Gris - Pinot Grigio in Italy, Pinot Gris in France (Alsace), but grown
around the world. The majority of Italian Pinot Grigio is crisp and dry with a neutral
flavour and moderate alcohol levels, they are also light in colour and tend to be food
friendly. As the price increases so does the depth of flavour and body, at their best they
contain a crisp acidity, long length and loads of citrus fruit flavours. Pinot Gris is also
wonderfully crisp but tends to be more full bodied and with a greater depth. Still with
citrus flavours but balanced with tropical fruit aromas, some may carry a hint of honey
sweetness. The colour tends towards gold rather than pale yellow.
Now you know, Pinot Grigio is a great wine for just drinking on its own or with food. It's a
very popular choice with guests for its easy drinking and non-cloying style. Try suggesting a
French Pinot Gris as an alternative flavour, if you have one on your list.
Gruner Veltliner - the signature grape variety in Austria with a broad range of
flavours and styles. When the yield is high and they are drunk young and unoaked
they have a tendency to be crisp and fresh, with green grape and apple flavours. Top
wines from lower yielding vineyards are often aged in oak barrels, allowing the fruit to
mellow and the flavours to concentrate, producing its typical white pepper and spice
characteristic. It's a very versatile wine working well with all types of food.
Chenin Blanc - South Africa is the world's largest producer and this grape is now
growing in popularity. Naturally high in acidity it copes well with warm climates and
produces some very concentrated, rich but dry wines, capable of ageing for many
years. In the Loire Valley, France, the village of Vouvray makes a 100% Chenin Blanc
wine, which ranges from dry (sec) to off-dry (demi-sec) to sweet (moelleux). With
flavours of apple, greengage, honey and more tropical fruit in the new world, the drier
varieties pair well with poultry and seafood dishes, the off-dry/sweeter ones with blue
cheese and also spicy dishes.
Now you know, a lot of these medium bodied wines are great partners to food, you could
suggest a Gruner Veltliner as a great all rounder and perhaps give your guest a taste of
something new.
Producing fuller bodied whites:
Viognier - intensely aromatic and when perfectly ripened smells of apricots, peaches
and citrus rind. It's a difficult wine to make as it can be quite bitter when not quite ripe
and turn flabby when over-ripe. Originally from France where it's famously used to
make Condrieu, it's also often blended and is now planted in virtually every wine
region round the globe. A versatile wine it can complement a wide range of foods, but
it's not to everyone's taste!
Gewurztraminer - has been called 'gee-whizz' due to the difficult pronunciation, the
flavours are of ripe lychee fruits, sweet spice and flowers. A wonderful
accompaniment to spicy foods, especially Thai. The best examples come from
Germany and Alsace (France). The grapes are notable at harvest time for their
variegated but distinctly pink colour, which makes very deep, golden wines,
sometimes with a slight coppery tinge. Often high in alcohol, levels of 14% are not
uncommon and it's therefore, a grape better suited to cooler climates.
Now you know, if your guest orders a Thai dish or food with plenty of chilli, a
Gewurztramiiner could probably stand up to and complement the flavours. It can also be a
lovely glass to have just on its own and appreciate the flavours.
Marsanne - the most important white wine grape of the northern Rhone, Marsanne is
a flavourful and potentially very high quality, light skinned grape, capable of making
full bodied, low acidity wines with flavours of almonds, peaches and lightly spiced
pears. It's often blended with Roussanne and sometimes with Viognier. The largest
vineyard of Marsanne in the world is in Victoria, Australia.
New World Chardonnay - thanks to greater sunshine and fuller ripening,

Chardonnay from the new world is more likely to be full bodied. It's often allowed to
have a second fermentation, which is where Chardonnay picks up its buttery flavours.
If put into new oak barrels to mature you will also get rich toast and vanilla scents and
flavours.
Not all guests like red wine with their red meat. Now you know that a new world Chardonnay
would be a nice alternative for those guests who want a 'big' flavoursome white to have with
a steak, especially if it comes with a creamy sauce.
Producing rose wines:
Most red wine grapes can be used to make rose, either on their own or blended with
other reds or white grapes too. Provence in the south of France is one of the most well
known rose producers, where Grenache is the dominant grape used, blended with
others such as Syrah and Cabernet Sauvignon. Provence roses are dry and pale.
Anjou in the Loire valley in France also has a long history of rose wine making,
primarily using a grape called Grolleau which gives a light, sweet result.
Spain and Portugal call it rosado and many are produced throughout both countries.
Spanish rosados are deep in colour and full of fruit flavour.
America has a massive rose production, often called 'blush' wines, which tend to be
sweet, strawberry-like and pale pink. Zinfandel is a widely used grape which they
prefix with the word 'white' for the label.
Click here to open the white wine flavour chart and explore some of the terminology you
may use and hear.
Wine labels
Most new world wine regions label their wines by grape variety and producer, but old world
wine regions label their wines by 'appellations' or place of origin so it's not always easy to
know what the grapes are.
There are five basic elements on a wine label:
The grape variety or appellation/place of origin - this can tell you the most about
the style of wine in the bottle.
Region - also influences the style, intensity and flavour.
Producer/Vineyard - can tell you about the wine quality and consistency.
Alcohol level - implies the amount of body in the wine. Lighter wines generally have
an alcohol level below 12%
Vintage - the year the grapes were harvested, which can indicate its style, although
even a so called poor vintage can produce good wines. Some wines are non-vintage
and are usually made from a blend of grapes from more than one year, which is used
to keep a consistent style.
Now you know why sometimes looking at a wine label gives you no clues to the content! For
example, a label could just say Macon-Villages with the words Appellation Macon-Villages
Controlee, the year 2013 and JJ Vincent & Fils as the producer. If you look closely though
you will also see the words Vin de Bourgogne, meaning Wine of Burgundy - then you would
know it's a Chardonnay grape.
Click here to have a look at examples of wine labels with explanations of their terminology.
Listen
White wine and food
Most wines taste different when enjoyed on their own or drunk with food. Traditionally,
matching wine and food had little to do with anything other than geographical association. For
centuries the purpose of wine production was simply to provide wine with meals. While
different areas discovered that certain grape varieties and styles were better suited to their
climate and soil than others, wines were primarily being made to suit the local foods.
There is one universal food and wine pairing rule - a good pairing is when the food and
wine do not overshadow each other but come together and create something even better.
To achieve this, the main elements to consider are:
Weight and flavour intensity - balance is the key here. A strong tasting food will kill
a light white wine just as a rich, full-bodied wine will overwhelm light food. It is
important to consider all the elements of the meal, such as sauces and
accompaniments.
Alcohol - wines high in alcohol or oak do not go well with really spicy foods. One
will always intensify the other creating an imbalance of flavour.
Acidity - wines with high acidity complement the fat and salt in foods. In Italy where
lots of olive oil is used in the food you will find the majority of Italian white wines
have good acidity.
Bearing all the above in mind, there are certain foods that are traditionally considered to be
wine 'killers' - artichokes, tomatoes and asparagus being a selection.
If something is served in a sauce, then match the wine to the sauce rather than the main
ingredient, for example with the tricky flavours of asparagus a Sauvignon Blanc with
herbaceous flavours would work well, but if it's in a hollandaise sauce then a rich Chardonnay
would work better.
Here are some other things you might see on a wine label. Each level indicates that the wine is
of a higher or special quality.
These wine classifications come from strict old world regulation of the types of grapes
permitted, the maximum yields, minimum length of ageing, etc.
France
Grand Cru or Premier Cru - used to describe a vineyard of high quality.
In 2012 the classifications changed in France:
Vin de France - a table wine category replacing Vin de Table, but allowing grape
variety and vintage to be shown on the label.
IGP (Indication Gographique Protge), an intermediate category replacing Vin de

Pays.
AOP (Appellation d'Origine Protge), the highest category replacing AOC wines.
For wines produced before this time you may see:
AC, AOC (standing for Appellation Contrle and Appellation d'Origine Contrle) for these wines the place name is the primary name of the wine.
Portugal
Table wine, which shows the producer and that it's from Portugal - Vinho de Mesa
Wine from a specific region - Vinho Regional
Quality wine from a specific region VQPRD (Vinho de Qualidade Produzido em

Regio Demarcada)
Wines that have more regulations placed on them but are not in a DOC region fall
under the category of IPR (Indicao de Provenincia Regulamentada)
Wines from a specific vineyard are labelled DOC (Denominao de Origem

Controlada)
Italy
Wines from specific regions are IGP (Protected Geographical Indication) - many
wines can be from top level producers in this category it just means they may use a
non traditional grape.
DOP (Protected Designation of Origin) wine has two sub-categories:
DOC (Denominazione di Origine Controllata) - these wines must have been IGP for at
least 5 years, generally from smaller regions.
DOCG (Denominazione di Origine Controllata e Garantita) - these wines must have

been DOC for at least 10 years.
Also the words Classico (produced in the oldest part of the protected territory),
Superiore (produced using smaller quantity of grapes per hectare) or Riserva (aged
for a minimum period, depending on the wine) can appear on these DOP wine labels.
Spain
VdM (Vino de Mesa) is wine made from unclassified vineyards or grapes - table wine.
Like the IGP wine in Italy, some winemakers intentionally use this so they have more
flexibility in their wine making.
VdIT (Vinos de la Tierra) - similar to the vin de pay/ICP wines of France - large
geographical area of production.
VCPRD (Vino de Calidad Producido en Regin Determinada) is considered a

stepping stone towards DO status.
DO (Denominacin de Origen) - this level is for the mainstream quality wine regions.
DOC (Denominacin de Origen Calificada - this designation, similar to Italy's DOCG,

is for regions with a track record of consistent quality and is meant to be a step above
DO level.
Denominacin de Pago (DO de Pago) designation for individual single-estates with an

international reputation.
Also on Spanish wine labels, there can be an indication of its ageing:
Joven or Sin Crianza means very little or none - often meant to be drunk young.
Crianza - aged for 1 years with at least 6 months in oak.

Reserva - must have been aged for at least 2 years with at least 6 months in oak.
Gran Reserva - must have been aged for at least 4 years with 6 months in oak. Often
reserved for the best vintages.
Germany and Austria

QbA (Qualittswein bestimmter Anbaugebiete) - quality wine from a specific region.
Prdikatswein (previously QmP Qualittswein mit Prdikat) - superior quality wine.
Trocken - means dry
Halbtrocken - fairly dry
Within the Prdikatswein classification are other designations according to sugar level:
Kabinett - means literally 'cabinet', meaning wine of reserve quality to be kept in the
vintner's cabinet. Fully ripened light wines from the main harvest, typically semisweet with crisp acidity, but can be dry if designated so.
Sptlese - means 'late harvest'. Typically semi-sweet, often (but not always) sweeter
and fruitier than Kabinett. The grapes are picked at least seven days after normal
harvest, so they are riper. Sptlese can be a relatively full-bodied dry wine if
designated so. While Sptlese means late harvest the wine is not as sweet as a dessert
wine, as the 'late harvest' term is often used in US wines.
Auslese - means 'select harvest'. Made from very ripe, hand selected bunches,
typically semi-sweet or sweet, sometimes with some noble rot character. Auslese is the
Prdikat which covers the widest range of wine styles, and can be a dessert wine.
Noble rot is when a fungus (Botrytis) affects the ripe grapes in wet conditions, but then they
are exposed to drier conditions which partially dry them so they become raisined. If
conditions stayed wet grapes would rot, but when picked at the right point in the drying
process can produce concentrated sweet wine.
Beerenauslese - means 'select berry harvest'. Made from overripe grapes individually
selected from bunches and often affected by noble rot, making rich sweet dessert wine.
Eiswein (ice wine) - made from grapes that have been naturally frozen on the vine,
making a very concentrated wine. Must reach at least the same level of sugar content
in the must as a Beerenauslese. The most classic Eiswein style is to use only grapes
that are not affected by noble rot.
Trockenbeerenauslese - means 'select dry berry harvest' or 'dry berry selection'. Made
from selected overripe, shrivelled grapes often affected by noble rot making extremely
rich sweet wines. Trocken in this phrase refers to the grapes being dried on the vine
rather than the resulting wine being a dry style.
Continue
n ancient Greece, a dinner host would take the first sip of wine to assure guests the wine was
not poisoned, hence the phrase 'drinking to one's health'.
Ancient Greeks also believed that drinking undiluted wine could cause blindness, insanity and
other terrible things therefore, their drinking wine was diluted with water, honey and salt!
One grape cluster (around 75 grapes) makes one glass of white wine, 4 clusters (about 300
grapes) makes a bottle. A Magnum is the size of 2 standard bottles, 6 bottles makes a
Jeroboam and 20 a Nebuchadnezzar. Try saying that after you've had a glass or two! An even
larger bottle however, a Melchior, is 24 standard bottles and takes its name from one of the
three wise men.
Italy, France and Spain make enough wine between them to fill over 5,000 Olympic sized
swimming pools.
Pecorino is an Italian white wine and has bunches of grapes that are triangular in shape, just
like a sheepThere are many, many types of white wine from all over the world - old world
wine countries in Europe, such as Austria, France, Portugal, Spain, Italy and Germany, and
new world regions such as South Africa, North and South America, Australia and New
Zealand.
Some of the most common white wine grapes are Pinot Grigio (Gris), Chardonnay, Sauvignon
Blanc, Riesling, Semillion, Gruner Veltliner, Gewurztraminer, Chenin Blanc and Viognier.
They range from light and fruity to rich and full.
A good white wine needs to be balanced, which means fruit balanced with acidity and alcohol
so that the wine is harmonious - nothing sticks out above the other.
If they like aromatic wines or something crisp and clean
Big and bold or something a little more delicate
Get to know what your guests like, what's on your list and what you could recommend.
Continue
There are many, many types of white wine from all over the world - old world wine countries
in Europe, such as Austria, France, Portugal, Spain, Italy and Germany, and new world
regions such as South Africa, North and South America, Australia and New Zealand.
Some of the most common white wine grapes are Pinot Grigio (Gris), Chardonnay, Sauvignon
Blanc, Riesling, Semillion, Gruner Veltliner, Gewurztraminer, Chenin Blanc and Viognier.
They range from light and fruity to rich and full.
A good white wine needs to be balanced, which means fruit balanced with acidity and alcohol
so that the wine is harmonious - nothing sticks out above the other.
If they like aromatic wines or something crisp and clean
Big and bold or something a little more delicate
Get to know what your guests like, what's on your list and what you could recommend.
Continue
's head. By coincidence, Pecorino is also the name of an Italian sheep's cheese.
Temperature
When it comes to serving temperature a wine should be just right. A wine served a little too
cold or a little too warm can lose an awful lot of character, particularly with respect to aroma.
A white wine served too warm will allow the alcohol to dominate the aromas, leaving it flat
and flabby. Too cold and the aromas and flavours will be toned down.
Dry white wines of quality are best served at a temperature of between 8C and 10C.
Inexpensive white wines and roses are best served a little colder, perhaps 4C to 8C. Slightly
'sweeter' wines also benefit from being served a little cooler, but oaked wines definitely do
not.
If a guest feels their bottle of white wine is too cold then leave it out of the cooler or ice
bucket.
Opening the bottle
Many of the more everyday drinking white wines are being sealed with a screw cap, also
known as a Stelvin closure. More expensive white wines are still sealed with a cork and you'll
need to use 'the waiter's friend' to open it.
The waiter's friend is the most commonly used corkscrew, conceived in Germany in 1882.
Provided care is taken not to put the screw through the cork and into the bottle, it can be used
quickly and with 'show'.
There is often a great sense of expectation for your guests and doing it well will heighten their
experience.
Handle the bottle with care - dont shake or twist it violently
Remove the tip of the foil using the blade on your waiters friend to cut
around the lip of the bottle - this stops unsightly drips (some foils also
contain lead which can get into the wine in tiny amounts if it's left in
contact during the pour)
Ensure the neck of the bottle is clean so no dirt gets into the wine while
pouring
Screw your cork screw into the cork, dont turn the bottle
Place and hold your hinged section against the rim of the bottle and gently
lever out the cork
If opening a screw cap bottle still handle with care and ensure the neck of the bottle is clean,
then hold the neck of the seal and twist the bottle (rather than hold the cap and twist). This
looks more impressive and it keeps your hands away from the top of the bottle.
An 'off' wine - if you detect that a wine is corked or not as it should be, or if the guest detects
this, then simply open another. A badly corked wine is easily detected just by the smell.
Glasses and pouring
White wines are best presented in narrower glasses with a tapered top to allow for greater
aromatic concentration. Because white wine is served chilled the glasses tend to have a longer
stem which allows you to hold the glass without grasping the bowl.
Make sure the glass is spotlessly clean, cool and dry
If the guest is having just a glass then measure it in full view
Hold the glass by the stem so that you don't warm the glass with your
hand or put your finger/hand prints on it - your guest will want to see the
liquid clearly
Carefully pour in the wine
If the guest is having a bottle of wine, ask how many glasses they would
like
Show them the wine to confirm it's correct
Offer a taste to confirm it's in good condition
Hold the bottle by the base to pour so your guest can see the label (put
your thumb into the punt - which is the name of the dimple in the bottom
of the bottle - and firmly grip with your other four fingers)
Pouring with a little height helps to aerate the wine - which improves the
flavour
Twisting the bottle gently towards the end of the pour will prevent the last
bit of wine dripping down the bottle
Did you know, not all wines bottles have a punt - wines from Alsace and many from Germany
have a flat bottom!
Trading Standards legislation dictates that still wine, sold by the glass must be sold in
quantities of 125ml or 175ml or multiples of these. Bottles or carafes of wine must be sold in
quantities of 25cl, 50cl, 75cl or 1 litre or multiples of these. Wine served by the glass must be
measured using a Government stamped 'thimble' measure or dispensed using a Government
stamped glass.
Click here to see all the different types of glasses used for different drinks
Closures
Natural corks
A closure is a term used by the wine industry to refer to the stopper put in the top of a bottle
of wine. For much of wine's history natural cork was the stopper of choice however, more
producers are acknowledging that corks aren't the ideal way to seal a bottle of wine. As a
natural product they are variable and often difficult to remove from the bottle without leaving
traces of the cork behind. Worse still, a relatively high proportion of them taint the wine at
source with the musty smelling compound trichloroanisole, which is used to sanitise natural
cork before bottling. The result is a wine that smells like damp cellars and cork.
Despite this, no one has really come up with an alternative that is as good as an untainted
cork. It provides a good seal for at least a decade, is relatively inert, compressible and elastic.
One of the reasons wine is traditionally stored on its side is to keep the cork in contact with
the liquid, thereby preventing it from drying out and shrinking. Because the wine had to be
lain down the traditional shape of a wine bottle gradually altered from short and bulbous to
taller and more slender.
Synthetic corks
Derived from plastic they appear to reduce the shelf life of wine due to their inability to keep
oxidisation at bay for any real length of time and by cutting short the maturing process. You
can store bottles upright as the wine does not have to be kept in contact with the cork.
Screw caps (Stelvin closures)
Often associated with new world wines where they have been more embraced, they have
suffered from an image problem with people assuming they were only used on cheaper wines.
However, they eliminate the oxidisation and 'corked' problem in one hit and are becoming
more the norm for a lot of producers, quality or mass produced.
So, now you know if you open a bottle of wine and it smells like an old PE kit you have a
'corked' bottle!
Pouring a glass of wine at the wrong temperature, either too hot or too cold means the
wine will not taste at its best.
Not offering them a choice of size or asking how many glasses they require if having a
bottle.
Putting their drink in the wrong glass - remember the narrower opening of a white
wine glass allows the more delicate aromas to be concentrated towards you as you
drink.
Holding the bottle by the neck to pour or taking the glass by the rim instead of the
stem.
Suggesting the wrong type of wine to drink with a meal, for example a heavily oaked
Chardonnay with a delicate salad.
Putting the corkscrew too deeply into the cork, which will result in bits of cork
floating in the glass.
Holding and twisting the cap off instead of holding the neck of the seal and twisting
the bottle to keep your hands away from the top
Offering a warm and dirty glass which is perhaps stained with lipstick.
Pouring a glass of wine from a bottle which has been left overnight and not sealed.
Not listening to or questioning your guests to find out the sort of wine they like.
The perfect serve of white wine means:
Using the correct measure and pouring it perfectly smoothly into the right glass in
front of your guest.
Opening a bottle properly and pouring a taste for the guest to check it's in good
condition.
Making sure your glasses are cool and clean, without water runs, so that the clarity of
the wine can be seen.
Handling the glasses by the stem only and pouring from the bottle holding its base.
Being proud of the drink you serve and making all the difference to your guests'

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he way you serve your guests can make all the difference to their enjoyment of the drink.

Not using a beer-clean glass.

Making sure your glasses are beer-clean.

Using the hand pump smoothly.

The most common whiskies sold come from Ireland, Scotland,

Key brands you may be asked for are:

Blended Scottish whisky - Bells, The Famous Grouse, Teachers

Lowland - Glenkinchie, Blandoch, Auchentoshan

The flavours vary enormously - here's a quick guide:

Lowland - tend to be soft and light in character.

Islay - known for peaty tasting whisky.

Speyside - produces mellow, sweet and particularly fruity malt whiskies.

Islands - often a marked saltiness particularly in whiskies from the Isle of

American - distinctive spicy-oak firmness and Tennessee whiskey in particular

Key words with whisky are:

Malting - the grain is allowed to germinate (grow) before being cooked,

Distilled - the process of concentrating the alcohol is distillation (boiling

Still - what the whisky is distilled (made) in.

Aged at least three years in oak casks.

What does it taste like?

The absence of smoking and a triple distillation means it generally has a

Scotch or Scottish whisky

What does it taste like?

Highland - the malts vary greatly in character as the area is huge.

Lowland - these whiskies tend to be soft and light in character.

Islay - known for peaty tasting whisky.

Islands - classified together due to their closeness rather than a specific

Tennessee whiskey is filtered through a bed of sugar maple charcoal.

What does it taste like?

The charred oak gives a distinctive spicy-oak firmness that is unique to

Jack Daniels is a famous Tennessee whiskey with a caramel flavour and a

Aged in new, charred oak containers for at least two years.

What does it taste like?

Primarily from corn or wheat with a supplement of rye, barley or malted

Must be aged for at least three years in used oak barrels.

What does it taste like?

Irish grain whiskey uses barley, oats and wheat.

Scotch or Scottish Whisky

Mostly distilled twice but can be more.

Whisky can be broken down still further into:

Made by mixing several types of malt and grain whiskies.

An example of a Canadian whisky you may be asked for is Canadian Club.

An example of an Irish blended malt whiskey is Bushmills Black Bush.

Single malt whisky

Examples of Scottish single malts are:

Highland - Glenmorangie, Blair Athol

Single cask whisky

Bruichladdich is an example of a single cask Scottish whisky.

American (which includes Bourbon)

Canadian (often called 'rye')

America and Ireland use the 'e' in their spelling of whiskey!

Light, soft and fresh, eg a Scottish whisky from the Lowlands

Bold, salty and smoky, eg a Scottish whisky from the Islands

Sweet and fruity, eg a Bourbon

Smooth, juicy, spicy and fruity, eg an Irish whiskey

By law, whisky must be served in 25ml (single) or 50ml (double) measures.

Chose a garnish appropriate to the mixer - with whisky there is often no

The perfect serve of whisky means:

There are several methods of producing gin, which include:

compound gin (alcohol with natural or artificial flavourings added)

Juniper berries (the defining flavour of gin)

Tanqueray or Gordon's - both distilled in Scotland, Tanqueray is a London

Hendrick's - distilled in Scotland, handcrafted in small batches and double

Beefeater - distilled in London, clean, bold gin where the juniper is