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Monday, March 28, 2011
BLOG MIGRATED TO WORDPRESS
Hi All,
We have migrated this blog to a custom domain on WordPress. Going forward, please visit the below link for blog instead this one for new posts.
We have migrated this blog to a custom domain on WordPress. Going forward, please visit the below link for blog instead this one for new posts.
Friday, March 18, 2011
IPad Wine Menu Offers Restaurants Affordable Way to Increase Wine Sales and New Customers
Uncorkd enables restaurants to have their own iPad wine menu with a quick and easy web-based platform. Now, restaurants small and large can have an electronic wine menu that wows diners with a personal sommelier on the table.
Uncorkd is a new solution for restaurants, hotels and nightclubs to create their very own wine list on an iPad tablet. Over the last year, dozens of America’s top restaurants have been spending big bucks for custom-made iPad applications for their wine list to a great reception from their customers. Restaurants that have switched from paper menus to iPad wine menus have seen wine sales increase as much as 20%
Uncorkd is a new solution for restaurants, hotels and nightclubs to create their very own wine list on an iPad tablet. Over the last year, dozens of America’s top restaurants have been spending big bucks for custom-made iPad applications for their wine list to a great reception from their customers. Restaurants that have switched from paper menus to iPad wine menus have seen wine sales increase as much as 20%
Thursday, March 17, 2011
Wyndham Worldwide Once Again Named Among World’s Most Ethical Companies
Out of a record number of nominations for the award, Wyndham Worldwide earned its place on the list for the second consecutive year, recognizing principled business practices, corporate social responsibility, and raising the bar for ethical standards within the industry.
"Wyndham Worldwide continues to achieve success not only for what we do, but how we do it, and this recognition reflects the strong values that guide our company every day,” says Stephen P. Holmes, chairman and CEO, Wyndham Worldwide.
This is the fifth year Ethisphere, a think-tank dedicated to the creation, advancement and sharing of best practices in business ethics, corporate social responsibility, anti-corruption and sustainability, has published the WME rankings, which appear in Ethisphere Magazine’s Q1 issue.
“We are honored to receive this continued distinction, earned through the dedicated efforts of associates at every level of our company, who embody our culture of responsible and ethical practices in all that we do,” says Scott McLester, executive vice president and general counsel, Wyndham Worldwide.
Ethisphere reviewed thousands of companies and evaluated a record number of applications utilizing its propriety methodology through in-depth research and multi-step analysis, naming 110 companies that surpassed their industry peers to this year's World's Most Ethical Companies list. The 2011 list features companies in 38 industries including 43 companies headquartered outside the United States.
A sampling of other winners includes American Express, eBay, Ford Motor Company, Adidas, Starbucks, PepsiCo and Xerox Corporation.
“As companies strive to maintain a competitive advantage, good ethics translate into better business, and better business means better bottom lines. Wyndham Worldwide recognizes the important role that principled practices play in brand reputation, which ultimately is the most valuable asset for a corporation,” said Alex Brigham, Executive Director of the Ethisphere Institute. “Each year, the competition gets more intense for the World’s Most Ethical Companies and this year was no exception with a record number of organizations vying for this distinguished honor. Ethisphere congratulates Wyndham Worldwide on being one of the World’s Most Ethical Companies for 2011.”
The methodology for the WME ranking includes reviewing codes of ethics, litigation and regulatory infraction histories; evaluating the investment in innovation and sustainable business practices; looking at activities designed to improve corporate citizenship; and studying nominations from senior executives, industry peers, suppliers and customers.
Read about the methodology and view the complete list of the 2011 World’s Most Ethical Companies athttp://ethisphere.com/worlds-most-ethical-companies-rankings/.
About Wyndham Worldwide Corporation
As one of the world's largest hospitality companies, Wyndham Worldwide offers individual consumers and business-to-business customers a broad suite of hospitality products and services across various accommodation alternatives and price ranges through its premier portfolio of world-renowned brands. Wyndham Hotel Group encompasses approximately 7,210 franchised hotels and approximately 612,700 hotel rooms worldwide. Wyndham Exchange & Rentals offers leisure travelers, including its 3.8 million members, access to approximately 97,000 vacation properties located in approximately 100 countries. Wyndham Vacation Ownership develops, markets and sells vacation ownership interests and provides consumer financing to owners through its network of over 160 vacation ownership resorts serving nearly 800,000 owners throughout North America, the Caribbean and the South Pacific. Wyndham Worldwide, headquartered in Parsippany, N.J., employs approximately 26,000 employees globally.
For more information about Wyndham Worldwide, please visit the Company's web site atwww.wyndhamworldwide.com.
About Ethisphere Institute
The research-based Ethisphere Institute is a leading international think-tank dedicated to the creation, advancement and sharing of best practices in business ethics, corporate social responsibility, anti-corruption and sustainability. The Institute’s associated membership groups, the Ethisphere Council and Business Ethics Leadership Alliance, are forums for business ethics that includes over 200 leading corporations, universities and institutions. These groups are dedicated to the development and advancement of members through increased efficiency, innovation, tools, mentoring, advice, and unique career opportunities. Ethisphere Magazine, which publishes the globally recognized World’s Most Ethical Companies Ranking™, is the quarterly publication of the Institute. Ethisphere provides the only third-party verifications of compliance programs and ethical cultures, Ethics Inside Certification®, Anti-Corruption Leader Verification and Compliance Program Verification. More information on the Ethisphere Institute, including ranking projects and membership, can be found at http://www.ethisphere.com.
"Wyndham Worldwide continues to achieve success not only for what we do, but how we do it, and this recognition reflects the strong values that guide our company every day,” says Stephen P. Holmes, chairman and CEO, Wyndham Worldwide.
This is the fifth year Ethisphere, a think-tank dedicated to the creation, advancement and sharing of best practices in business ethics, corporate social responsibility, anti-corruption and sustainability, has published the WME rankings, which appear in Ethisphere Magazine’s Q1 issue.
“We are honored to receive this continued distinction, earned through the dedicated efforts of associates at every level of our company, who embody our culture of responsible and ethical practices in all that we do,” says Scott McLester, executive vice president and general counsel, Wyndham Worldwide.
Ethisphere reviewed thousands of companies and evaluated a record number of applications utilizing its propriety methodology through in-depth research and multi-step analysis, naming 110 companies that surpassed their industry peers to this year's World's Most Ethical Companies list. The 2011 list features companies in 38 industries including 43 companies headquartered outside the United States.
A sampling of other winners includes American Express, eBay, Ford Motor Company, Adidas, Starbucks, PepsiCo and Xerox Corporation.
“As companies strive to maintain a competitive advantage, good ethics translate into better business, and better business means better bottom lines. Wyndham Worldwide recognizes the important role that principled practices play in brand reputation, which ultimately is the most valuable asset for a corporation,” said Alex Brigham, Executive Director of the Ethisphere Institute. “Each year, the competition gets more intense for the World’s Most Ethical Companies and this year was no exception with a record number of organizations vying for this distinguished honor. Ethisphere congratulates Wyndham Worldwide on being one of the World’s Most Ethical Companies for 2011.”
The methodology for the WME ranking includes reviewing codes of ethics, litigation and regulatory infraction histories; evaluating the investment in innovation and sustainable business practices; looking at activities designed to improve corporate citizenship; and studying nominations from senior executives, industry peers, suppliers and customers.
Read about the methodology and view the complete list of the 2011 World’s Most Ethical Companies athttp://ethisphere.com/worlds-most-ethical-companies-rankings/.
About Wyndham Worldwide Corporation
As one of the world's largest hospitality companies, Wyndham Worldwide offers individual consumers and business-to-business customers a broad suite of hospitality products and services across various accommodation alternatives and price ranges through its premier portfolio of world-renowned brands. Wyndham Hotel Group encompasses approximately 7,210 franchised hotels and approximately 612,700 hotel rooms worldwide. Wyndham Exchange & Rentals offers leisure travelers, including its 3.8 million members, access to approximately 97,000 vacation properties located in approximately 100 countries. Wyndham Vacation Ownership develops, markets and sells vacation ownership interests and provides consumer financing to owners through its network of over 160 vacation ownership resorts serving nearly 800,000 owners throughout North America, the Caribbean and the South Pacific. Wyndham Worldwide, headquartered in Parsippany, N.J., employs approximately 26,000 employees globally.
For more information about Wyndham Worldwide, please visit the Company's web site atwww.wyndhamworldwide.com.
About Ethisphere Institute
The research-based Ethisphere Institute is a leading international think-tank dedicated to the creation, advancement and sharing of best practices in business ethics, corporate social responsibility, anti-corruption and sustainability. The Institute’s associated membership groups, the Ethisphere Council and Business Ethics Leadership Alliance, are forums for business ethics that includes over 200 leading corporations, universities and institutions. These groups are dedicated to the development and advancement of members through increased efficiency, innovation, tools, mentoring, advice, and unique career opportunities. Ethisphere Magazine, which publishes the globally recognized World’s Most Ethical Companies Ranking™, is the quarterly publication of the Institute. Ethisphere provides the only third-party verifications of compliance programs and ethical cultures, Ethics Inside Certification®, Anti-Corruption Leader Verification and Compliance Program Verification. More information on the Ethisphere Institute, including ranking projects and membership, can be found at http://www.ethisphere.com.
US 'world's biggest wine consumers'
The US overtook France to become the world’s biggest wine-consuming nation in 2010, according to newly-released figures.Total shipments in the US, including domestically produced and imported wines, reached nearly 330m cases, up 2% on 2009, according to the report from consultants Gomberg, Fredrikson & Associates.
Estimated retail value hit US$30bn, up 4% on the previous year, the Gomberg-Fredrikson Report said.
Jon Fredrikson pointed to the success of new ‘creative’ wines in keeping consumers excited, including value-priced Moscato, Pinot Grigio and Riesling, off-dry wines and affordable Pinot Noir from inland parts of California.
Sales of high-end wines remained challenging, he added, but marketers were counteracting this by using social media to target increasingly savvy consumers.
Wines from California accounted for 61% of overall US market volumes at nearly 200m cases, up 1%, with retail value estimated at US$18.5bn.
‘US wine market conditions remain highly competitive, but we are optimistic that this growth trend will continue,’ said Bobby Koch, president and CEO of California’s Wine Institute.
‘Americans are increasingly interested in a lifestyle with wine and food, demonstrated by the presence of wineries in all 50 states and 17 consecutive years of growth in US wine consumption.’
Champagne and sparkling wine had a ‘remarkable’ year in 2010, said the report, with a sales hike of 10% suggesting that consumers are broadening their use of these wines beyond pure celebration.
Among Califonian wines, Chardonnay remained the leading grape variety, with sales up 5% to more than 53m cases.
Sales of Cabernet Sauvignon rose 6% to nearly 33m cases, and there were notable sales increases for Pinot Noir, Zinfandel, Riesling and Muscat.
Estimated retail value hit US$30bn, up 4% on the previous year, the Gomberg-Fredrikson Report said.
Jon Fredrikson pointed to the success of new ‘creative’ wines in keeping consumers excited, including value-priced Moscato, Pinot Grigio and Riesling, off-dry wines and affordable Pinot Noir from inland parts of California.
Sales of high-end wines remained challenging, he added, but marketers were counteracting this by using social media to target increasingly savvy consumers.
Wines from California accounted for 61% of overall US market volumes at nearly 200m cases, up 1%, with retail value estimated at US$18.5bn.
‘US wine market conditions remain highly competitive, but we are optimistic that this growth trend will continue,’ said Bobby Koch, president and CEO of California’s Wine Institute.
‘Americans are increasingly interested in a lifestyle with wine and food, demonstrated by the presence of wineries in all 50 states and 17 consecutive years of growth in US wine consumption.’
Champagne and sparkling wine had a ‘remarkable’ year in 2010, said the report, with a sales hike of 10% suggesting that consumers are broadening their use of these wines beyond pure celebration.
Among Califonian wines, Chardonnay remained the leading grape variety, with sales up 5% to more than 53m cases.
Sales of Cabernet Sauvignon rose 6% to nearly 33m cases, and there were notable sales increases for Pinot Noir, Zinfandel, Riesling and Muscat.
Piper-Heidsieck and Charles Heidsieck sold to EPI
Champagne Piper-Heidsieck and Charles Heidsieck have been bought by French company Societe Europeenne de Participations Industrielles (EPI), Decanter.com can confirm.No details have yet been given but Decanter.com can confirm that EPI will not split the company, and there will be no major staff changes.
The deal is reported to be worth €400m. EPI is taking on an inventory of 40m bottles and 800ha of vineyards,
EPI is the holding company of the Descours family, which owns a number of upmarket French clothing brands including JM Weston, François Pinet, children’s clothes firm Bonpoint, and men’s shirt store Alain Figaret.
The business is run by Christopher Descours, the youngest son of Jean-Louis Descours, who formerly ran the shoe retailer André.
EPI also controls Cotes du Luberon estate Château La Verrerie, which has been run by the Descours family for 30 years.
Piper-Heidsieck was founded in 1785 by Florent-Louis Heidsieck. It was later split into three different entities, the others being Heidsieck Monopole and Charles Heidsieck.
Together they are some of the world's best-known - and most-awarded - Champagne brands.
Piper-Heidsieck and Charles Heidsieck won more than 20 medals in the 2010 Decanter World Wine Awards, including five regional trophies.NE
The deal is reported to be worth €400m. EPI is taking on an inventory of 40m bottles and 800ha of vineyards,
EPI is the holding company of the Descours family, which owns a number of upmarket French clothing brands including JM Weston, François Pinet, children’s clothes firm Bonpoint, and men’s shirt store Alain Figaret.
The business is run by Christopher Descours, the youngest son of Jean-Louis Descours, who formerly ran the shoe retailer André.
EPI also controls Cotes du Luberon estate Château La Verrerie, which has been run by the Descours family for 30 years.
Piper-Heidsieck was founded in 1785 by Florent-Louis Heidsieck. It was later split into three different entities, the others being Heidsieck Monopole and Charles Heidsieck.
Together they are some of the world's best-known - and most-awarded - Champagne brands.
Piper-Heidsieck and Charles Heidsieck won more than 20 medals in the 2010 Decanter World Wine Awards, including five regional trophies.NE
Monday, March 14, 2011
BRANDS
Other Whisky Brands
Bagpiper - India
Royal Stag - India
Blenders Pride - India
DYC - Spain
Fryske Hynder - Netherlands
Mackmyra - Sweden
Manx spirit - Isle of Man
Millstone - Netherlands
Royal Challenge - India
Ankara Viskisi - Turkey
Black Ram Whiskey - Bulgaria
Kavalan - Taiwan
Seropian - Syria
Bagpiper - India
Royal Stag - India
Blenders Pride - India
DYC - Spain
Fryske Hynder - Netherlands
Mackmyra - Sweden
Manx spirit - Isle of Man
Millstone - Netherlands
Royal Challenge - India
Ankara Viskisi - Turkey
Black Ram Whiskey - Bulgaria
Kavalan - Taiwan
Seropian - Syria
BRANDS
French Whisky Brands
Armorik - Brittany, France
Eddu - Breton, France
Glann ar Mor - Breton, France
Guillon - Champagne-Ardenne, France
Kaerilis - Breton, France
P&M - Corsica, France
Hedgehog - Bourbonnais, France
Armorik - Brittany, France
Eddu - Breton, France
Glann ar Mor - Breton, France
Guillon - Champagne-Ardenne, France
Kaerilis - Breton, France
P&M - Corsica, France
Hedgehog - Bourbonnais, France
BRANDS
Independent Bottlers of Scotch Whisky
Adelphi
Cadenhead's
Douglas Laing & Co
Duncan Taylor
Gordon & MacPhail
Hart Brothers
Ian Macleod Distillers
James MacArthur
Master of Malt
Murray McDavid
Old Malt Cask
Queen of the Moorlands
Robert Scott
Scottish Malt Whisky Society
Signatory
Adelphi
Cadenhead's
Douglas Laing & Co
Duncan Taylor
Gordon & MacPhail
Hart Brothers
Ian Macleod Distillers
James MacArthur
Master of Malt
Murray McDavid
Old Malt Cask
Queen of the Moorlands
Robert Scott
Scottish Malt Whisky Society
Signatory
BRANDS
Blended Scotch
Bailie Nicol Jarvie
Ballantine's
Bell's
Black & White
Black Bottle
Buchanan's
Chivas Regal
Cutty Sark
Dewar's
Dimple
The Famous Grouse
Gran Old Parr
Grand Macnish
Grants
Haig
Hankey Bannister
Johnnie Walker
J&B
Long John
Sandy Mac Old Scotch Whisky
Monkey Shoulder
Morriston Gold
Old Inverness
Old Smuggler
Pinch
Passport Scotch
Royal Salute whisky
Something Special
Queen Anne[disambiguation needed]
Stewart's Cream of the Barley
Teacher's Highland Cream
Tè Bheag
Vat 69
William Lawson's
White Horse
Whyte & Mackay
lotay whisky
Bailie Nicol Jarvie
Ballantine's
Bell's
Black & White
Black Bottle
Buchanan's
Chivas Regal
Cutty Sark
Dewar's
Dimple
The Famous Grouse
Gran Old Parr
Grand Macnish
Grants
Haig
Hankey Bannister
Johnnie Walker
J&B
Long John
Sandy Mac Old Scotch Whisky
Monkey Shoulder
Morriston Gold
Old Inverness
Old Smuggler
Pinch
Passport Scotch
Royal Salute whisky
Something Special
Queen Anne[disambiguation needed]
Stewart's Cream of the Barley
Teacher's Highland Cream
Tè Bheag
Vat 69
William Lawson's
White Horse
Whyte & Mackay
lotay whisky
BRANDS
Scotch Whisky Brands
Single Malt Scotch
Aberfeldy
Aberlour
Allt-A-Bhainne
Ardbeg
Ardmore
Arran
Auchentoshan
Auchroisk
Aultmore
Balblair
Balmenach
The Balvenie
Bell's & Sons
Banff
Ben Nevis
BenRiach
Benrinnes
Benromach
Bladnoch
Blair Athol
Bowmore
Brackla
Braeval
Brora
Bruichladdich
Bunnahabhain
Caol Ila
Caperdonich
Cardhu
Clynelish
An Cnoc
Coleburn
Convalmore
Cragganmore
Craigellachie
Dailuaine
Dallas Dhu
The Dalmore
Dalwhinnie
Deanston
Drumguish
Dufftown
Edradour
Fettercairn
Glen Albyn
Glenallachie
Glenburgie
Glencadam
Glen Deveron
Glendronach
Glendullan
Glen Elgin
Glenesk
Glenfarclas
Glenfiddich
Glen Flagler
Glen Garioch
Glenglassaugh
Glengoyne
Glen Grant
Glen Keith
Glenkinchie
The Glenlivet
Glenlochy
Glenlossie
Glen Mhor
Glenmorangie
Glen Moray
Glen Ord
Glenrothes
Glen Scotia
Glen Spey
Glentauchers
Glenturret
Glen Turner (whisky)
Glenugie
Glenury Royal
Highland Park
Imperial
Inchgower
Inverleven
Isle of Jura
Kilchoman
Kinclaith
Knockdhu
Knockando
Ladyburn
Lagavulin
Laphroaig
Ledaig
Linkwood
Littlemill
Loch Lomond
Longmorn
The Macallan
Mannochmore
McClelland
Millburn
Miltonduff
Mortlach
North Port
Oban
Pittyvaich
Port Ellen
Port Charlotte
Old Pulteney
Royal Brackla
Royal Lochnagar
Rosebank
St Magdalene
Scapa
The Singleton
Speyburn
Springbank
Strathisla
Strathmill
Talisker
Tamdhu
Tamnavulin
Teaninich
Tobermory
Tomatin
Tomintoul
Tormore
Tullibardine
William Grant & Sons
Single Malt Scotch
Aberfeldy
Aberlour
Allt-A-Bhainne
Ardbeg
Ardmore
Arran
Auchentoshan
Auchroisk
Aultmore
Balblair
Balmenach
The Balvenie
Bell's & Sons
Banff
Ben Nevis
BenRiach
Benrinnes
Benromach
Bladnoch
Blair Athol
Bowmore
Brackla
Braeval
Brora
Bruichladdich
Bunnahabhain
Caol Ila
Caperdonich
Cardhu
Clynelish
An Cnoc
Coleburn
Convalmore
Cragganmore
Craigellachie
Dailuaine
Dallas Dhu
The Dalmore
Dalwhinnie
Deanston
Drumguish
Dufftown
Edradour
Fettercairn
Glen Albyn
Glenallachie
Glenburgie
Glencadam
Glen Deveron
Glendronach
Glendullan
Glen Elgin
Glenesk
Glenfarclas
Glenfiddich
Glen Flagler
Glen Garioch
Glenglassaugh
Glengoyne
Glen Grant
Glen Keith
Glenkinchie
The Glenlivet
Glenlochy
Glenlossie
Glen Mhor
Glenmorangie
Glen Moray
Glen Ord
Glenrothes
Glen Scotia
Glen Spey
Glentauchers
Glenturret
Glen Turner (whisky)
Glenugie
Glenury Royal
Highland Park
Imperial
Inchgower
Inverleven
Isle of Jura
Kilchoman
Kinclaith
Knockdhu
Knockando
Ladyburn
Lagavulin
Laphroaig
Ledaig
Linkwood
Littlemill
Loch Lomond
Longmorn
The Macallan
Mannochmore
McClelland
Millburn
Miltonduff
Mortlach
North Port
Oban
Pittyvaich
Port Ellen
Port Charlotte
Old Pulteney
Royal Brackla
Royal Lochnagar
Rosebank
St Magdalene
Scapa
The Singleton
Speyburn
Springbank
Strathisla
Strathmill
Talisker
Tamdhu
Tamnavulin
Teaninich
Tobermory
Tomatin
Tomintoul
Tormore
Tullibardine
William Grant & Sons
BRANDS
Japanese whisky brands
Nikka
Yoichi
Miyagikyo
Black Nikka
Taketsuru
Suntory
Yamazaki
Hakushu
Hibiki
Hokuto
Kaku
Nikka
Yoichi
Miyagikyo
Black Nikka
Taketsuru
Suntory
Yamazaki
Hakushu
Hibiki
Hokuto
Kaku
BRANDS
Blended Irish Whiskeys
Avoca (whiskey)
Baileys Irish Whiskey (not currently available)
Ballygeary
Brennans
Bushmills White Bush
Bushmills Black Bush
Bushmills 1608
Cassidy's
Coleraine
Clontarf
Crested Ten
Dunphys
Erin's Isle
Feckin Irish Whiskey
Golden Irish
Grace
Hewitts
Inishowen
Jameson Irish Whiskey
Jameson 1780 (replaced Jameson 12 Year Old)
Jameson Distillery Reserve
Jameson Gold
Kilbeggan
Locke's
Michael Collins Blend
Midleton Very Rare
Millars
Murphy's
Old Kilkenny
O'Briens
O'Neills
Old Dublin
Paddy
Powers Gold Label
Red Breast Blend
Strangford Gold
The Irishman
Tullamore Dew
Wild Geese
Avoca (whiskey)
Baileys Irish Whiskey (not currently available)
Ballygeary
Brennans
Bushmills White Bush
Bushmills Black Bush
Bushmills 1608
Cassidy's
Coleraine
Clontarf
Crested Ten
Dunphys
Erin's Isle
Feckin Irish Whiskey
Golden Irish
Grace
Hewitts
Inishowen
Jameson Irish Whiskey
Jameson 1780 (replaced Jameson 12 Year Old)
Jameson Distillery Reserve
Jameson Gold
Kilbeggan
Locke's
Michael Collins Blend
Midleton Very Rare
Millars
Murphy's
Old Kilkenny
O'Briens
O'Neills
Old Dublin
Paddy
Powers Gold Label
Red Breast Blend
Strangford Gold
The Irishman
Tullamore Dew
Wild Geese
BRANDS
Pure Pot Still Irish Whiskeys
Green Spot
Daly's of Tullamore
Dungourney 1964
Dunville's VR
Dunville's Three Crowns
Jameson 15 Year Old Pot Still
Magilligan
Midleton 25 Year Old
Midleton 30 Year Old
Old Comber
Redbreast (whiskey)
Willie Napier 1945
Green Spot
Daly's of Tullamore
Dungourney 1964
Dunville's VR
Dunville's Three Crowns
Jameson 15 Year Old Pot Still
Magilligan
Midleton 25 Year Old
Midleton 30 Year Old
Old Comber
Redbreast (whiskey)
Willie Napier 1945
BRANDS
Irish Whiskey Brands
Irish Single Malts
Brogan's Legacy Irish Single Malt
A Drop of the Irish
Bushmills Ten Year Old
Bushmills Sixteen Year Old
Cadenhead's Peated Single Malt
Clonmel Single Malt
Connemara
Erin Go Bragh
Knappogue Castle
Locke's Single Malt
Merrys Single Malt
Michael Collins Single Malt
Preston Millennium Malt
Shanahans
Shannon Grain Single Malt
Slaney Malt
Suir Peated Malt
The Irishman Single Malt
Tyrconnell
Irish Single Malts
Brogan's Legacy Irish Single Malt
A Drop of the Irish
Bushmills Ten Year Old
Bushmills Sixteen Year Old
Cadenhead's Peated Single Malt
Clonmel Single Malt
Connemara
Erin Go Bragh
Knappogue Castle
Locke's Single Malt
Merrys Single Malt
Michael Collins Single Malt
Preston Millennium Malt
Shanahans
Shannon Grain Single Malt
Slaney Malt
Suir Peated Malt
The Irishman Single Malt
Tyrconnell
BRANDS
German Whisky Brands
Blaue Maus
Grüner Hund Vintage 1991
Blaue Maus Vintage 1993
Krottentaler Vintage 1994
Schwartzer Pirat Vintage 1995
Spinnaker 1997
Gruel
Gruel Single Grain Whisky 5 Year Old
Gruel Single Grain Whisky 7 Year Old
Gruel Single Grain Whisky 9 Year Old
Höhler
Whessky, Irish Style
Whessky, Scottish Style Single Malt
Whessky, Rye Style
Whessky, Bourbon Style
Whessky, Bourbon Style Cask Strength
Rabel
Schwäbischer
Whisky von der Alb
Reiner Mösslein
Fränkisher Whiskey
Slyrs
Slyrs Bavarian Single Malt
Sonnenschein
Sonnenschein 10 Year Old Single Malt
Volker Theurer
Black Horse Original Ammertal Whiskey
Blaue Maus
Grüner Hund Vintage 1991
Blaue Maus Vintage 1993
Krottentaler Vintage 1994
Schwartzer Pirat Vintage 1995
Spinnaker 1997
Gruel
Gruel Single Grain Whisky 5 Year Old
Gruel Single Grain Whisky 7 Year Old
Gruel Single Grain Whisky 9 Year Old
Höhler
Whessky, Irish Style
Whessky, Scottish Style Single Malt
Whessky, Rye Style
Whessky, Bourbon Style
Whessky, Bourbon Style Cask Strength
Rabel
Schwäbischer
Whisky von der Alb
Reiner Mösslein
Fränkisher Whiskey
Slyrs
Slyrs Bavarian Single Malt
Sonnenschein
Sonnenschein 10 Year Old Single Malt
Volker Theurer
Black Horse Original Ammertal Whiskey
BRANDS
Finnish Whisky Brands
Panimoravintola Beer Hunter's
Old Buck
Teerenpeli
Teerenpeli Single Malt
Panimoravintola Beer Hunter's
Old Buck
Teerenpeli
Teerenpeli Single Malt
BRANDS
Canadian blended whisky
Alberta Distillers, Calgary (independent)
Alberta Premium
Alberta Premium 25 Years Old
Alberta Springs Rye Whisky 10 Years Old
Alberta Springs Rye Whisky 25 Years Old
Tangle Ridge Aged 10 Years
Allied Domecq
McGuinness Silk Tassel
Barton Brands
Barton's Canadian 36 Months Old
Canadian Host
Canadian Supreme
Corby's Canadian 36 Months Old
McMaster's
Northern Lights
Canadian Mist Distillers, Collingwood, Ontario (Brown-Forman)
Canadian Mist
Century Distilling, Vancouver
Century Reserve 8 Year Old
Century Reserve 13 Year Old
Century Reserve 15 Year Old
Century Reserve 21 Year Old
Corby Distilleries, Toronto (Allied)
Gooderham & Worts Ltd
Lot No. 40
Pike Creek
Royal Reserve
Royal Reserve Gold
Diageo
Crown Royal
Crown Royal Limited Edition
Crown Royal Special Reserve
Crown Royal XR
Crown Royal Cask 16
Seagram's 83 Canadian Whisky
Seagram's Five Star Rye Whisky
Seagram's Seven Crown
Seagram's VO
Seagram's VO Gold
Highwood Distillery, High River, Alberta
Centennial 10 Year Old Rye Whisky
Highwood Canadian Rye Whisky
Saskatchewan Wheatland Rye Whisky
Hiram Walker (Allied)
Canadian Club Premium
Canadian Club Sherry Cask Aged Eight Years
Canadian Club Reserve 10 Years of Age
Canadian Club Premium Classic Aged 12 Years
Hiram Walker Special Old Rye Whisky
Wiser's Deluxe
Wiser's Deluxe 10 Years Old
Wiser's Very Old
Wiser's Special Blend
Wiser's Reserve
Wiser's Small Batch
Rich & Rare
Hood River Distillers
Pendleton
Kittling Ridge (independent)
Forty Creek Barrel Select
Forty Creek Port Wood Reserve
Forty Creek Small Batch Reserve
Forty Creek Three Grain
Mountain Rock
Pure Gold
Maple Leaf Distillers, Winnipeg
Canadian Cellars Rye Whisky
Schenley Industries (Barton)
Black Velvet DeLuxe
Gibson's Finest Aged 12 Years
Gibson's Finest Rare Aged 18 Years
Gibson's Finest Sterling Edition
Schenley Golden Wedding
Schenley OFC Aged 8 Years
Williams & Churchill Ltd., Quebec/Alberta
Danfield's Small Batch Private Reserve
Danfield's Small Batch 21 Years Old
Windsor Distillary
Windsor Canadian
Alberta Distillers, Calgary (independent)
Alberta Premium
Alberta Premium 25 Years Old
Alberta Springs Rye Whisky 10 Years Old
Alberta Springs Rye Whisky 25 Years Old
Tangle Ridge Aged 10 Years
Allied Domecq
McGuinness Silk Tassel
Barton Brands
Barton's Canadian 36 Months Old
Canadian Host
Canadian Supreme
Corby's Canadian 36 Months Old
McMaster's
Northern Lights
Canadian Mist Distillers, Collingwood, Ontario (Brown-Forman)
Canadian Mist
Century Distilling, Vancouver
Century Reserve 8 Year Old
Century Reserve 13 Year Old
Century Reserve 15 Year Old
Century Reserve 21 Year Old
Corby Distilleries, Toronto (Allied)
Gooderham & Worts Ltd
Lot No. 40
Pike Creek
Royal Reserve
Royal Reserve Gold
Diageo
Crown Royal
Crown Royal Limited Edition
Crown Royal Special Reserve
Crown Royal XR
Crown Royal Cask 16
Seagram's 83 Canadian Whisky
Seagram's Five Star Rye Whisky
Seagram's Seven Crown
Seagram's VO
Seagram's VO Gold
Highwood Distillery, High River, Alberta
Centennial 10 Year Old Rye Whisky
Highwood Canadian Rye Whisky
Saskatchewan Wheatland Rye Whisky
Hiram Walker (Allied)
Canadian Club Premium
Canadian Club Sherry Cask Aged Eight Years
Canadian Club Reserve 10 Years of Age
Canadian Club Premium Classic Aged 12 Years
Hiram Walker Special Old Rye Whisky
Wiser's Deluxe
Wiser's Deluxe 10 Years Old
Wiser's Very Old
Wiser's Special Blend
Wiser's Reserve
Wiser's Small Batch
Rich & Rare
Hood River Distillers
Pendleton
Kittling Ridge (independent)
Forty Creek Barrel Select
Forty Creek Port Wood Reserve
Forty Creek Small Batch Reserve
Forty Creek Three Grain
Mountain Rock
Pure Gold
Maple Leaf Distillers, Winnipeg
Canadian Cellars Rye Whisky
Schenley Industries (Barton)
Black Velvet DeLuxe
Gibson's Finest Aged 12 Years
Gibson's Finest Rare Aged 18 Years
Gibson's Finest Sterling Edition
Schenley Golden Wedding
Schenley OFC Aged 8 Years
Williams & Churchill Ltd., Quebec/Alberta
Danfield's Small Batch Private Reserve
Danfield's Small Batch 21 Years Old
Windsor Distillary
Windsor Canadian
BRANDS
Canadian single malt
Glenora Distillers, Glenville, Nova Scotia (independent)
Glen Breton Rare
Glen Breton Ice 10 Year
Glen Breton Ice 15 Year
Glenora Distillers, Glenville, Nova Scotia (independent)
Glen Breton Rare
Glen Breton Ice 10 Year
Glen Breton Ice 15 Year
BRANDS
Wheat Whiskey
Bernheim Original - Heaven Hill Distillery, Bardstown, Kentucky
Dry Fly wheat whiskey - Dry Fly Distilling, Spokane, Washington
Bernheim Original - Heaven Hill Distillery, Bardstown, Kentucky
Dry Fly wheat whiskey - Dry Fly Distilling, Spokane, Washington
BRANDS
Rye Whiskey
Heaven Hill Vintage
Hirsch Vintage
Hudson Manhattan
Jim Beam Rye
Michters
Old Overholt
Old Potrero
Pikesville
Red Hook
Rendezvous Rye Whiskey
Rittenhouse
Sazerac
Templeton Rye
Van Winkle Family Reserve Rye
Wild Turkey Rye
Heaven Hill Vintage
Hirsch Vintage
Hudson Manhattan
Jim Beam Rye
Michters
Old Overholt
Old Potrero
Pikesville
Red Hook
Rendezvous Rye Whiskey
Rittenhouse
Sazerac
Templeton Rye
Van Winkle Family Reserve Rye
Wild Turkey Rye
BRANDS
Non-Kentucky Bourbons
A. H. Hirsch - Michter's, near Shaeffestown, Pennsylvania [closed, but still available]
Bowman's — A. Smith Bowman Distillery, Fredericksburg, Virginia
Most Wanted - High Plains Distillery, Atchison, Kansas
Sam Cougar - Seagrams Distillery, Lawrenceburg, Indiana
Tuthilltown Hudson Baby, Tuthilltown Spirits, New York
Virginia Gentleman — A. Smith Bowman Distillery, Fredericksburg, Virginia
Woodstone Creek - Woodstone Creek, Cincinnati, Ohio
A. H. Hirsch - Michter's, near Shaeffestown, Pennsylvania [closed, but still available]
Bowman's — A. Smith Bowman Distillery, Fredericksburg, Virginia
Most Wanted - High Plains Distillery, Atchison, Kansas
Sam Cougar - Seagrams Distillery, Lawrenceburg, Indiana
Tuthilltown Hudson Baby, Tuthilltown Spirits, New York
Virginia Gentleman — A. Smith Bowman Distillery, Fredericksburg, Virginia
Woodstone Creek - Woodstone Creek, Cincinnati, Ohio
BRANDS
Kentucky Bourbons
1792 — Barton Distillery, Bardstown, Kentucky
Ancient Age — Buffalo Trace Distillery, Frankfort, Kentucky
Baker's — Jim Beam Distilleries, Clermont, Kentucky & Boston, Kentucky
Barclay's - Barton Distillery, Bardstown, Kentucky
Basil Hayden's — Jim Beam Distilleries, Clermont & Boston, Kentucky
Benchmark & Benchmark XO (single-barrel) -Buffalo Trace Distillery, Frankfort, Kentucky
Black Maple Hill - Bardstown, Kentucky
Blanton's — Buffalo Trace Distillery — Frankfort, Kentucky
Booker's — Jim Beam Distilleries, Clermont & Boston, Kentucky
Buffalo Trace Distillery — Franklin County, Kentucky
Bulleit Bourbon — Lawrenceburg, Kentucky
Cabin Still - Heaven Hill Distillery, Bardstown, Kentucky
Colonel Lee - Barton Distillery, Bardstown, Kentucky
Corner Creek — Bardstown, Kentucky
Daniel Stewart - Heaven Hill Distillery, Bardstown, Kentucky
Eagle Rare — Buffalo Trace Distillery, Frankfort, Kentucky
Early Times — Brown-Forman, Louisville, Kentucky (export version)
Echo Springs - Heaven Hill Distillery, Bardstown, Kentucky
Elijah Craig & Elijah Craig Single-Barrel — Heaven Hill Distillery, Bardstown, Kentucky
Elmer T. Lee — Buffalo Trace Distillery, Frankfort, Kentucky
Evan Williams — Heaven Hill Distillery, Bardstown, Kentucky
Ezra Brooks Old Ezra Rare Old Sippin' Whiskey — Heaven Hill Distillery, Bardstown, Kentucky
Fighting Cock — Heaven Hill Distillery, Bardstown, Kentucky
Four Roses — Four Roses Distillery, Lawrenceburg, Kentucky
George T. Stagg— Franklin County, Kentucky
Hancock's Reserve - Buffalo Trace Distillery, Frankfort, Kentucky
Heaven Hill — Heaven Hill Distillery, Bardstown, Kentucky
Henry Clay Rare - Henry Clay Distillery, Kentucky (out of production)
Henry McKenna - Heaven Hill Distillery, Bardstown, Kentucky
I. W. Harper - Bernheim Distillery, Louisville, Kentucky
Jacob's Well - Jim Beam Distilleries, Clermont & Boston, Kentucky
James E. Pepper - Berheim Distillery, Louisville, Kentucky
Jim Beam — Jim Beam Distilleries, Clermont & Boston, Kentucky
J.T.S. Brown - Heaven Hill Distillery, Bardstown, Kentucky
J. W. Dant - Heaven Hill Distillery, Bardstown, Kentucky
Kentucky Gentleman — Barton Distillery, Bardstown, Kentucky
Kentucky Tavern - Barton Distillery, Bardstown, Kentucky
Kentucky Vintage - Bardstown, Kentucky
Knob Creek— Jim Beam Distilleries, Clermont & Boston, Kentucky
Maker's Mark — Maker's Mark Distillery, Loretto, Kentucky
Mark Twain - Mark Twain Distilling Co. Bardstown, Kentucky
Mattingly & Moore - Heaven Hill Distillery, Bardstown, Kentucky
Noah's Mill - Kentucky Bourbon Distillers, Bardstown, Kentucky
Old Bardstown - Kentucky Bourbon Distillers, Bardstown, Kentucky
Old Charter— Buffalo Trace Distillery, Frankfort, Kentucky
Old Crow — Jim Beam Distilleries, Clermont & Boston, Kentucky
Old Fitzgerald - Heaven Hill Distillery, Bardstown, Kentucky
Old Forester — Brown-Forman, Louisville, Kentucky
Old Grand-Dad — Jim Beam Distilleries, Clermont & Boston, Kentucky
Old Heaven Hill - Heaven Hill Distillery, Bardstown, Kentucky
Old Kentucky - Bardstown, Kentucky
Old Pogue - Bardstown, Kentucky
Old Rip Van Winkle — Buffalo Trace Distillery, Frankfort, Kentucky
Old Taylor - Jim Beam Distilleries, Clermont & Boston, Kentucky
Pappy Van Winkle - Old Rip VanWinkle Distillery, Louisville, Kentucky
Old Weller - Buffalo Trace Distillery, Frankfort, Kentucky
Pure Kentucky - Bardstown, Kentucky
Rebel Yell — Bernheim Distillery, Louisville, Kentucky
Rock Hill Farms Single-Barrel - Buffalo Trace Distillery, Frankfort, Kentucky
Sam Houston - Louisville, Kentucky
Ten High — Barton Distillery, Bardstown, Kentucky
Tom Moore - Barton Distillery, Bardstown, Kentucky
T. W. Samuels, Heaven Hill Distillery, Bardstown, Kentucky
Very Old Barton - Barton Distillery, Bardstown, Kentucky
Wathen's - Charles Medley Distillery, Owensboro, Kentucky
Straight Old Kentucky
Wild Turkey — Wild Turkey Distillery, Lawrenceburg, Kentucky
Willett — Willet family Distillery, Bardstown, Kentucky
W.L. Weller — Buffalo Trace Distillery, Frankfort, Kentucky
Woodford Reserve — Woodford Reserve Distillery, Versailles, Kentucky
1792 — Barton Distillery, Bardstown, Kentucky
Ancient Age — Buffalo Trace Distillery, Frankfort, Kentucky
Baker's — Jim Beam Distilleries, Clermont, Kentucky & Boston, Kentucky
Barclay's - Barton Distillery, Bardstown, Kentucky
Basil Hayden's — Jim Beam Distilleries, Clermont & Boston, Kentucky
Benchmark & Benchmark XO (single-barrel) -Buffalo Trace Distillery, Frankfort, Kentucky
Black Maple Hill - Bardstown, Kentucky
Blanton's — Buffalo Trace Distillery — Frankfort, Kentucky
Booker's — Jim Beam Distilleries, Clermont & Boston, Kentucky
Buffalo Trace Distillery — Franklin County, Kentucky
Bulleit Bourbon — Lawrenceburg, Kentucky
Cabin Still - Heaven Hill Distillery, Bardstown, Kentucky
Colonel Lee - Barton Distillery, Bardstown, Kentucky
Corner Creek — Bardstown, Kentucky
Daniel Stewart - Heaven Hill Distillery, Bardstown, Kentucky
Eagle Rare — Buffalo Trace Distillery, Frankfort, Kentucky
Early Times — Brown-Forman, Louisville, Kentucky (export version)
Echo Springs - Heaven Hill Distillery, Bardstown, Kentucky
Elijah Craig & Elijah Craig Single-Barrel — Heaven Hill Distillery, Bardstown, Kentucky
Elmer T. Lee — Buffalo Trace Distillery, Frankfort, Kentucky
Evan Williams — Heaven Hill Distillery, Bardstown, Kentucky
Ezra Brooks Old Ezra Rare Old Sippin' Whiskey — Heaven Hill Distillery, Bardstown, Kentucky
Fighting Cock — Heaven Hill Distillery, Bardstown, Kentucky
Four Roses — Four Roses Distillery, Lawrenceburg, Kentucky
George T. Stagg— Franklin County, Kentucky
Hancock's Reserve - Buffalo Trace Distillery, Frankfort, Kentucky
Heaven Hill — Heaven Hill Distillery, Bardstown, Kentucky
Henry Clay Rare - Henry Clay Distillery, Kentucky (out of production)
Henry McKenna - Heaven Hill Distillery, Bardstown, Kentucky
I. W. Harper - Bernheim Distillery, Louisville, Kentucky
Jacob's Well - Jim Beam Distilleries, Clermont & Boston, Kentucky
James E. Pepper - Berheim Distillery, Louisville, Kentucky
Jim Beam — Jim Beam Distilleries, Clermont & Boston, Kentucky
J.T.S. Brown - Heaven Hill Distillery, Bardstown, Kentucky
J. W. Dant - Heaven Hill Distillery, Bardstown, Kentucky
Kentucky Gentleman — Barton Distillery, Bardstown, Kentucky
Kentucky Tavern - Barton Distillery, Bardstown, Kentucky
Kentucky Vintage - Bardstown, Kentucky
Knob Creek— Jim Beam Distilleries, Clermont & Boston, Kentucky
Maker's Mark — Maker's Mark Distillery, Loretto, Kentucky
Mark Twain - Mark Twain Distilling Co. Bardstown, Kentucky
Mattingly & Moore - Heaven Hill Distillery, Bardstown, Kentucky
Noah's Mill - Kentucky Bourbon Distillers, Bardstown, Kentucky
Old Bardstown - Kentucky Bourbon Distillers, Bardstown, Kentucky
Old Charter— Buffalo Trace Distillery, Frankfort, Kentucky
Old Crow — Jim Beam Distilleries, Clermont & Boston, Kentucky
Old Fitzgerald - Heaven Hill Distillery, Bardstown, Kentucky
Old Forester — Brown-Forman, Louisville, Kentucky
Old Grand-Dad — Jim Beam Distilleries, Clermont & Boston, Kentucky
Old Heaven Hill - Heaven Hill Distillery, Bardstown, Kentucky
Old Kentucky - Bardstown, Kentucky
Old Pogue - Bardstown, Kentucky
Old Rip Van Winkle — Buffalo Trace Distillery, Frankfort, Kentucky
Old Taylor - Jim Beam Distilleries, Clermont & Boston, Kentucky
Pappy Van Winkle - Old Rip VanWinkle Distillery, Louisville, Kentucky
Old Weller - Buffalo Trace Distillery, Frankfort, Kentucky
Pure Kentucky - Bardstown, Kentucky
Rebel Yell — Bernheim Distillery, Louisville, Kentucky
Rock Hill Farms Single-Barrel - Buffalo Trace Distillery, Frankfort, Kentucky
Sam Houston - Louisville, Kentucky
Ten High — Barton Distillery, Bardstown, Kentucky
Tom Moore - Barton Distillery, Bardstown, Kentucky
T. W. Samuels, Heaven Hill Distillery, Bardstown, Kentucky
Very Old Barton - Barton Distillery, Bardstown, Kentucky
Wathen's - Charles Medley Distillery, Owensboro, Kentucky
Straight Old Kentucky
Wild Turkey — Wild Turkey Distillery, Lawrenceburg, Kentucky
Willett — Willet family Distillery, Bardstown, Kentucky
W.L. Weller — Buffalo Trace Distillery, Frankfort, Kentucky
Woodford Reserve — Woodford Reserve Distillery, Versailles, Kentucky
BRANDS
Bourbons and Distillers
Four Roses Distillery — Lawrenceburg, Kentucky
Heaven Hill Distillery, Bardstown, Kentucky
Buffalo Trace Distillery — Frankfort, Kentucky
Jim Beam Distilleries, Clermont, Kentucky
Woodford Reserve Distillery — Versailles, Kentucky
Tom Moore - Bardstown, Kentucky
Maker's Mark Distillery — Loretto, Kentucky
Wild Turkey Distillery — Lawrenceburg, Kentucky
Four Roses Distillery — Lawrenceburg, Kentucky
Heaven Hill Distillery, Bardstown, Kentucky
Buffalo Trace Distillery — Frankfort, Kentucky
Jim Beam Distilleries, Clermont, Kentucky
Woodford Reserve Distillery — Versailles, Kentucky
Tom Moore - Bardstown, Kentucky
Maker's Mark Distillery — Loretto, Kentucky
Wild Turkey Distillery — Lawrenceburg, Kentucky
BRANDS
American Corn Whiskeys
Catdaddy
Mountain Moonshine
Old Gristmill
Old Oak
Virginia Lightning
Georgia Moon
Dixie Dew
Mellow Corn
J.W. Corn
Platte Valley
Catdaddy
Mountain Moonshine
Old Gristmill
Old Oak
Virginia Lightning
Georgia Moon
Dixie Dew
Mellow Corn
J.W. Corn
Platte Valley
BRANDS
American Single Malt Whiskeys
Charbay
McCarthy's
Notch
Peregrine Rock
St. George
RoughStock
Stranahan's
Wasmund's
Woodstone Creek
Gold Buckle Club - The Ellensburg Distillery, Ellensburg, Washington
Charbay
McCarthy's
Notch
Peregrine Rock
St. George
RoughStock
Stranahan's
Wasmund's
Woodstone Creek
Gold Buckle Club - The Ellensburg Distillery, Ellensburg, Washington
Saturday, March 12, 2011
WINE TERMINOLOGY
Acidity
The presence of natural fruit acids that lend a tart, crisp taste to wine
Aroma
Smells in wine that originate from the grape
Astringent
Bitter; gives a drying sensation in the mouth
Balanced
All components of the wine are in harmony
Barrel Fermented
White wine that is fermented in an oak barrel instead of a stainless steel tank
Body
The weight and tactile impression of the wine on the palate that ranges from light to heavy/full
Bouquet
Smells from winemaking, aging and bottle age
Buttery
Rich, creamy flavor associated with barrel fermentation
Character
Describes distinct attributes of a wine
Chewy
Wine that has a very deep, textured and mouth-filling sensation
Clean
Wine without disagreeable aromas or tastes
Closed
Wine that needs to open up; aging and/or decanting can help
Complex
Layered aromas, flavors and textures
Cooked
Wine that has been exposed to excessively high temperatures; spoiled
Corked
Wine that has been tainted with moldy smells or other obvious flaws from a bad cork
Delicate
Light, soft and fresh wine
Dry
No sugar or sweetness remaining; a fruity wine can be dry
Earthy
Flavors and aromas of mushroom, soil and mineral
Elegance
A well balanced, full wine with pleasant, distinct character
Finish
The final impression of a wine on the palate; ranges from short to long
Firm
Texture and structure of a young, tannic red
Flabby/Flat
Lacking in acidity, mouth-feel, structure and/or texture
Fleshy
A soft textured wine
Flinty
A mineral tone, aroma or flavor
Floral
Flower aromas such as rose petals, violets, gardenia or honeysuckle
Fruity
Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus
Full-Bodied
Rich, mouth filling, weighty-textured wine
Grassy
Aromas and flavors of fresh cut grass or fresh herbs
Green
Unripe, tart flavors
Hard
Texture and structure that hinders flavor
Herbaceous
Grassy, vegetable tones and aromas
Lean
Wine is thin and tastes more acidic than fruity
Legs
Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass
Light-Bodied
A wine with delicate flavors, texture and aromas
Lively
Young, fruity and vivacious flavor
Malolactic
Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)
Medium-Bodied
A wine with solid, but not rich weight and texture
Nose
The smell of a wine; aroma
Oak
Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast
Off-Dry (Semi-dry)
Very low levels of residual sugar remaining in the wine
Rich
Weighty flavors and texture
Round
Smooth flavors and texture; well-balanced
Smoky/Toasty
Aromas of smoke and toast imparted by fired barrels
Sweet
Wines that have a higher concentration of sugar after fermentation
Tannin
A drying, astringent sensation on the palate that is generally associated with heavier red wines
Terroir
French word reflecting the expression of soil, topography and climate in a wine
Thin
Wine is unpleasantly watery and lacks flavor and texture
Vegetal
Herbal, weedy aromas and flavors
Velvety
Smooth-textured with deep, rich aromas and flavors
Vintage
Year that grapes were harvested and fermented to make a wine
The presence of natural fruit acids that lend a tart, crisp taste to wine
Aroma
Smells in wine that originate from the grape
Astringent
Bitter; gives a drying sensation in the mouth
Balanced
All components of the wine are in harmony
Barrel Fermented
White wine that is fermented in an oak barrel instead of a stainless steel tank
Body
The weight and tactile impression of the wine on the palate that ranges from light to heavy/full
Bouquet
Smells from winemaking, aging and bottle age
Buttery
Rich, creamy flavor associated with barrel fermentation
Character
Describes distinct attributes of a wine
Chewy
Wine that has a very deep, textured and mouth-filling sensation
Clean
Wine without disagreeable aromas or tastes
Closed
Wine that needs to open up; aging and/or decanting can help
Complex
Layered aromas, flavors and textures
Cooked
Wine that has been exposed to excessively high temperatures; spoiled
Corked
Wine that has been tainted with moldy smells or other obvious flaws from a bad cork
Delicate
Light, soft and fresh wine
Dry
No sugar or sweetness remaining; a fruity wine can be dry
Earthy
Flavors and aromas of mushroom, soil and mineral
Elegance
A well balanced, full wine with pleasant, distinct character
Finish
The final impression of a wine on the palate; ranges from short to long
Firm
Texture and structure of a young, tannic red
Flabby/Flat
Lacking in acidity, mouth-feel, structure and/or texture
Fleshy
A soft textured wine
Flinty
A mineral tone, aroma or flavor
Floral
Flower aromas such as rose petals, violets, gardenia or honeysuckle
Fruity
Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus
Full-Bodied
Rich, mouth filling, weighty-textured wine
Grassy
Aromas and flavors of fresh cut grass or fresh herbs
Green
Unripe, tart flavors
Hard
Texture and structure that hinders flavor
Herbaceous
Grassy, vegetable tones and aromas
Lean
Wine is thin and tastes more acidic than fruity
Legs
Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass
Light-Bodied
A wine with delicate flavors, texture and aromas
Lively
Young, fruity and vivacious flavor
Malolactic
Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)
Medium-Bodied
A wine with solid, but not rich weight and texture
Nose
The smell of a wine; aroma
Oak
Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast
Off-Dry (Semi-dry)
Very low levels of residual sugar remaining in the wine
Rich
Weighty flavors and texture
Round
Smooth flavors and texture; well-balanced
Smoky/Toasty
Aromas of smoke and toast imparted by fired barrels
Sweet
Wines that have a higher concentration of sugar after fermentation
Tannin
A drying, astringent sensation on the palate that is generally associated with heavier red wines
Terroir
French word reflecting the expression of soil, topography and climate in a wine
Thin
Wine is unpleasantly watery and lacks flavor and texture
Vegetal
Herbal, weedy aromas and flavors
Velvety
Smooth-textured with deep, rich aromas and flavors
Vintage
Year that grapes were harvested and fermented to make a wine
Tuesday, March 8, 2011
TYPES OF BEER
Lager
The word lager is derived from the German verb “lagern”, which means: to store. During the late middle ages, before the days of refrigeration, fermentation was a hit-or-miss affair, especially during the hot summer months. To ensure a supply of beer for the summer, brewers in the Bavarian Alps stored kegs of spring brew in icy mountain caves. As the beer slowly aged, the yeast settled, creating a drink that was dark but clear and sparkling with a crisper, more delicate flavour. In 1842, lager acquired its familiar golden colour when a brewery in Pilsen, Czechoslovakia perfected a pale, bottom-fermented version of the beer. Lagers typically take more time to brew and are aged longer than ales. Lagers are best enjoyed at cooler-than-room temperature.
Bock Beer
The other bottom-fermented beer is bock, named for the famous medieval German brewing town of Einbeck. Heavier than lager and darkened by high-coloured malts, bock is traditionally brewed in the winter for drinking during the spring.
Ale
Although the term covers a fascinating variety of styles, all ales share certain characteristics. Top-fermentation and the inclusion of more hops in the wort gives these beers a distinctive fruitiness, acidity and a pleasantly-bitter seasoning. All ales typically take less time to brew and age then lagers and have a more assertive, individual personality, though their alcoholic strength may be the same. Ales are best enjoyed at room temperature or slightly warmer.
Porter and Stout
Whether dry or sweet, flavoured with roasted malt barley, oats or certain sugars, stouts and porters are characterized by darkness and depth. Both types of beer are delicious with hearty meat stews and surprisingly good with shellfish. The pairing of oysters and stout has long been acknowledged as one of the world's great gastronomic marriages.
Dry
“Dry” refers to the amount of residual sugar left in a beer following fermentation. This type of beer is fermented for longer than normal brews so that practically all of the residual sugar is converted into alcohol. The result is a beer which consumers describe as having a crisp flavour, clean finish and very little aftertaste.
The word lager is derived from the German verb “lagern”, which means: to store. During the late middle ages, before the days of refrigeration, fermentation was a hit-or-miss affair, especially during the hot summer months. To ensure a supply of beer for the summer, brewers in the Bavarian Alps stored kegs of spring brew in icy mountain caves. As the beer slowly aged, the yeast settled, creating a drink that was dark but clear and sparkling with a crisper, more delicate flavour. In 1842, lager acquired its familiar golden colour when a brewery in Pilsen, Czechoslovakia perfected a pale, bottom-fermented version of the beer. Lagers typically take more time to brew and are aged longer than ales. Lagers are best enjoyed at cooler-than-room temperature.
Bock Beer
The other bottom-fermented beer is bock, named for the famous medieval German brewing town of Einbeck. Heavier than lager and darkened by high-coloured malts, bock is traditionally brewed in the winter for drinking during the spring.
Ale
Although the term covers a fascinating variety of styles, all ales share certain characteristics. Top-fermentation and the inclusion of more hops in the wort gives these beers a distinctive fruitiness, acidity and a pleasantly-bitter seasoning. All ales typically take less time to brew and age then lagers and have a more assertive, individual personality, though their alcoholic strength may be the same. Ales are best enjoyed at room temperature or slightly warmer.
Porter and Stout
Whether dry or sweet, flavoured with roasted malt barley, oats or certain sugars, stouts and porters are characterized by darkness and depth. Both types of beer are delicious with hearty meat stews and surprisingly good with shellfish. The pairing of oysters and stout has long been acknowledged as one of the world's great gastronomic marriages.
Dry
“Dry” refers to the amount of residual sugar left in a beer following fermentation. This type of beer is fermented for longer than normal brews so that practically all of the residual sugar is converted into alcohol. The result is a beer which consumers describe as having a crisp flavour, clean finish and very little aftertaste.
MAKING OF BEER
Brewing is fundamentally a natural process. The art and science of brewing lies in converting natural food materials into a pure, pleasing beverage. Although great strides have been made with the techniques for achieving high-quality production, beer today is still a beverage brewed from natural products in a traditional way. Although the main ingredients of beer have remained constant (water, yeast, malt and hops), it is the precise recipe and timing of the brew that gives one a different taste from another. The production of beer is one of the most closely supervised and controlled manufacturing processes in our society. Apart from brewing company expenditures on research and quality control designed to achieve the highest standards of uniformity and purity in the product, the production of beer is also subject to regular inspection and review by federal and provincial Health Departments. Substances used in the brewing process are approved by Health Canada. On average, a batch of beer will take about 30 days to produce. To be more specific, brewing takes nine and a half hours, while fermentation and aging combined take between 21 and 35 days for ales and lagers respectively.
1.Water
Pure water is an essential ingredient in good beer and brewers pay scrupulous attention to the source and purification of their brewing water. The water used in brewing is purified to rigidly-set standards. If it does not have the proper calcium or acidic content for maximum activity of the enzymes in the mash, it must be brought up to that standard.
2.Malt
Barley is used to make brewers' malt. At the malting companies, barley is soaked, germinated (sprouted), then dried and/or kilned/roasted to arrest further growth. During the period of controlled growth in the malting plant, specific barley enzymes are released to break down the membranes of the starch cells that make up most of the kernel. But these are internal changes only; apart from a slight change in colour, the external characteristics remain essentially unchanged. When the malt leaves a malting plant, it still looks like barley.
In the brewery, the malt is screened and crushed rather than ground to flour in order to keep the husks as whole as possible. This process not only prevents the extraction of undesirable materials from the husks but also allows them to act as a filter bed for separation of the liquid extract formed during mashing.
3.Mashing
Malt is added to heated, purified water and, through a carefully controlled time and temperature process, the malt enzymes break down the starch to sugar and the complex proteins of the malt to simpler nitrogen compounds. Mashing takes place in a large, round tank called a "mash mixer" or "mash tun" and requires careful temperature control. At this point, depending on the type of beer desired, the malt is supplemented by starch from other cereals such as corn, wheat or rice.
4.Lautering
The mash is transferred to a straining (or lautering) vessel which is usually cylindrical with a slotted false bottom two to five centimetres above the true bottom. The liquid extract drains through the false bottom and is run off to the brew kettle. This extract, a sugar solution, is called "wort" but it is not yet beer. Water is "sparged" (or sprayed) though the grains to wash out as much of the extract as possible. The "spent grains" are removed and sold as cattle feed.
5.Boiling and Hopping
The brew kettle, a huge cauldron holding from 70 to 1,000 hectolitres and made of shiny copper or stainless steel, is probably the most striking sight in a brewery. It is fitted with coils or a jacketed bottom for steam heating and is designed to boil the wort under carefully-controlled conditions. Boiling, which usually lasts about two hours, serves to concentrate the wort to a desired specific gravity, to sterilize it and to obtain the desired extract from the hops. The hop resins contribute flavour, aroma and bitterness to the brew. Once the hops have flavoured the brew, they are removed. When applicable, highly-fermentable syrup may be added to the kettle. Undesirable protein substances that have survived the journey from the mash mixer are coagulated, leaving the wort clear.
6. Hop Separation and Cooling
After the beer has taken on the flavour of the hops, the wort then proceeds to the "hot wort tank". It is then cooled, usually in a simple-looking apparatus called a "plate cooler". As the wort and a coolant flow past each other on opposite sides of stainless steel plates, the temperature of the wort drops from boiling to about 10 to 15.5 °C, a drop of more than 65.6 °C, in a few seconds.
7. Fermentation
The wort is then moved to the fermenting vessels and yeast, the guarded central mystery of ancient brewer's art, is added. It is the yeast, which is a living, single-cell fungi, that breaks down the sugar in the wort to carbon dioxide and alcohol. It also adds many beer-flavouring components. There are many kinds of yeasts, but those used in making beer belong to the genus saccharomyces. The brewer uses two species of this genus. One yeast type, which rises to the top of the liquid at the completion of the fermentation process, is used in brewing ale and stout. The other, which drops to the bottom of the brewing vessel, is used in brewing lager.
In all modern breweries, elaborate precautions are taken to ensure that the yeast remains pure and unchanged. Through the use of pure yeast culture plants, a particular beer flavour can be maintained year after year. During fermentation, which lasts about seven to 10 days, the yeast may multiply six-fold and in the open-tank fermenters used for brewing ale, a creamy, frothy head may be seen on top of the brew. When the fermentation is complete, the yeast is removed. Now, for the first time ,the liquid is called beer.
8.Cellars
For one to three weeks, the beer is stored cold and then filtered once or twice before it is ready for bottling or "racking" into kegs.
9.Packaging
In the bottle shop of a brewery, returned empty bottles go through washers in which they receive a thorough cleaning. After washing, the bottles are inspected electronically and visually and pass on to the rotary filler. Some of these machines can fill up to 1,200 bottles per minute. A "crowning" machine, integrated with the filler, places caps on the bottles. The filled bottles may then pass through a "tunnel pasteurizer" (often 23 metres from end to end and able to hold 15,000 bottles) where the temperature of the beer is raised about 60 °C. for a sufficient length of time to provide biological stability, then cooled to room temperature.
Emerging from the pasteurizer, the bottles are inspected, labelled, placed in boxes, stacked on pallets and carried by lift truck to the warehousing areas to await shipment. Also in the bottle shop may be the canning lines, where beer is packaged in cans for shipment. Packaged beer may be heat-pasteurized or micro-filtered, providing a shelf-life of up to six months when properly stored. Draught beer, since it is normally sold and consumed within a few weeks, may not go through this process. The draught beer is placed in sterilized kegs ready for shipment.
1.Water
Pure water is an essential ingredient in good beer and brewers pay scrupulous attention to the source and purification of their brewing water. The water used in brewing is purified to rigidly-set standards. If it does not have the proper calcium or acidic content for maximum activity of the enzymes in the mash, it must be brought up to that standard.
2.Malt
Barley is used to make brewers' malt. At the malting companies, barley is soaked, germinated (sprouted), then dried and/or kilned/roasted to arrest further growth. During the period of controlled growth in the malting plant, specific barley enzymes are released to break down the membranes of the starch cells that make up most of the kernel. But these are internal changes only; apart from a slight change in colour, the external characteristics remain essentially unchanged. When the malt leaves a malting plant, it still looks like barley.
In the brewery, the malt is screened and crushed rather than ground to flour in order to keep the husks as whole as possible. This process not only prevents the extraction of undesirable materials from the husks but also allows them to act as a filter bed for separation of the liquid extract formed during mashing.
3.Mashing
Malt is added to heated, purified water and, through a carefully controlled time and temperature process, the malt enzymes break down the starch to sugar and the complex proteins of the malt to simpler nitrogen compounds. Mashing takes place in a large, round tank called a "mash mixer" or "mash tun" and requires careful temperature control. At this point, depending on the type of beer desired, the malt is supplemented by starch from other cereals such as corn, wheat or rice.
4.Lautering
The mash is transferred to a straining (or lautering) vessel which is usually cylindrical with a slotted false bottom two to five centimetres above the true bottom. The liquid extract drains through the false bottom and is run off to the brew kettle. This extract, a sugar solution, is called "wort" but it is not yet beer. Water is "sparged" (or sprayed) though the grains to wash out as much of the extract as possible. The "spent grains" are removed and sold as cattle feed.
5.Boiling and Hopping
The brew kettle, a huge cauldron holding from 70 to 1,000 hectolitres and made of shiny copper or stainless steel, is probably the most striking sight in a brewery. It is fitted with coils or a jacketed bottom for steam heating and is designed to boil the wort under carefully-controlled conditions. Boiling, which usually lasts about two hours, serves to concentrate the wort to a desired specific gravity, to sterilize it and to obtain the desired extract from the hops. The hop resins contribute flavour, aroma and bitterness to the brew. Once the hops have flavoured the brew, they are removed. When applicable, highly-fermentable syrup may be added to the kettle. Undesirable protein substances that have survived the journey from the mash mixer are coagulated, leaving the wort clear.
6. Hop Separation and Cooling
After the beer has taken on the flavour of the hops, the wort then proceeds to the "hot wort tank". It is then cooled, usually in a simple-looking apparatus called a "plate cooler". As the wort and a coolant flow past each other on opposite sides of stainless steel plates, the temperature of the wort drops from boiling to about 10 to 15.5 °C, a drop of more than 65.6 °C, in a few seconds.
7. Fermentation
The wort is then moved to the fermenting vessels and yeast, the guarded central mystery of ancient brewer's art, is added. It is the yeast, which is a living, single-cell fungi, that breaks down the sugar in the wort to carbon dioxide and alcohol. It also adds many beer-flavouring components. There are many kinds of yeasts, but those used in making beer belong to the genus saccharomyces. The brewer uses two species of this genus. One yeast type, which rises to the top of the liquid at the completion of the fermentation process, is used in brewing ale and stout. The other, which drops to the bottom of the brewing vessel, is used in brewing lager.
In all modern breweries, elaborate precautions are taken to ensure that the yeast remains pure and unchanged. Through the use of pure yeast culture plants, a particular beer flavour can be maintained year after year. During fermentation, which lasts about seven to 10 days, the yeast may multiply six-fold and in the open-tank fermenters used for brewing ale, a creamy, frothy head may be seen on top of the brew. When the fermentation is complete, the yeast is removed. Now, for the first time ,the liquid is called beer.
8.Cellars
For one to three weeks, the beer is stored cold and then filtered once or twice before it is ready for bottling or "racking" into kegs.
9.Packaging
In the bottle shop of a brewery, returned empty bottles go through washers in which they receive a thorough cleaning. After washing, the bottles are inspected electronically and visually and pass on to the rotary filler. Some of these machines can fill up to 1,200 bottles per minute. A "crowning" machine, integrated with the filler, places caps on the bottles. The filled bottles may then pass through a "tunnel pasteurizer" (often 23 metres from end to end and able to hold 15,000 bottles) where the temperature of the beer is raised about 60 °C. for a sufficient length of time to provide biological stability, then cooled to room temperature.
Emerging from the pasteurizer, the bottles are inspected, labelled, placed in boxes, stacked on pallets and carried by lift truck to the warehousing areas to await shipment. Also in the bottle shop may be the canning lines, where beer is packaged in cans for shipment. Packaged beer may be heat-pasteurized or micro-filtered, providing a shelf-life of up to six months when properly stored. Draught beer, since it is normally sold and consumed within a few weeks, may not go through this process. The draught beer is placed in sterilized kegs ready for shipment.
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