Exam 5: Beverages

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In the United States,we label wines by their varietal grape and include the name of their region on the label.In Europe,wines tend to be labeled regionally rather than by varietal.The wine label on the front of the bottle generally has five headings: 1.The name of the vineyard 2.The grape variety 3.The growing area 4.The vintage 5.The producer Wine labels are helpful in telling you a lot about what is in the bottle.Most wine bottles have two labels applied to each bottle.The front label is meant to attract your attention,while the back label may be used to provoke your senses.

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The focus should be on training all alcohol ^-serving staff members.Locate either a national or local service that provides authorized alcohol training to service staff.The National Restaurant Association and the American Hotel & Lodging Association might have training available to members or a national program developed by ServSafe trains and promotes responsible alcohol service.The training should include setting up records that ensure all service staff receives alcohol training on a regular basis (sometimes state regulated)and the certifications are kept on file for inspection.

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Over the years,traditions have developed a how ^-to approach to the marrying of wines and food.Generally,the following traditions apply: ^· White wine is best served with white meat (chicken,pork,or veal),shellfish,and fish.^· Red wine is best served with red meat (beef,lamb,duck,or game).^· The heavier the food,the heavier and more robust the wine should be.^· Champagne can be served throughout the meal.^· Port and red wine go well with cheese.^· Dessert wines best complement desserts and fresh fruits that are not highly acidic.^· When a dish is cooked with wine,it is best served with that wine.^· Regional food is best complemented by wines of the region.^· Wines should never accompany salads with vinegar dressings,or curries; the tastes will clash or be overpowering.^· Sweet wines should be served with foods that are not too sweet.