Bartender's Diary - 08

Brandy

Meaning: - Brandy is word comes from Dutch word “Brande-wijn” means “BRUNT WINE”.

Introduction

 Brandy means Brunt wine originated by accident when wine is distill as it’s easy to carry it. The intention was to mix it with water at destination to bring it back in original consistency of wine. End of the journey trader’s got a new product “Brunt wine” this composition people liked and gone hit that time. Traders caring it in oak cask it got oakieness as well.

Brandy and Fruit Brandy

Brandy is a mixture of distilled fermented grapes juice or mash grapes. However Brandy can be obtained from other fruits like Peach, Apple, Cherry, and Apricot etc.  Such all brandies are identified by preceding the fruit name before the brandy like Apple Brandy, Cherry Brandy.

As we know wine character is determined by kind of grapes used, climate, soil, cultivation, harvesting method and fermentation same goes with brandy also only three addition to it distillation process, aging and blending. Grape variety is used for Brandy must be low in sugar and acidic.

Type of Brandy

Cognac: - Cognac is the best quality brandy named after the town Cognac, France. Grape brandy produced all over the world but expert consider Cognac best and finest brandy. It’s produce in the surrounding wine growing regions of Charente. Cognac production falls under French Appellation D’origine Controlee designation. Cognac must be double distilled in copper pot and aged at least two years in French oak barrels.

Cognac is graded by Bureau National Interprofessionel du Cognac (BNIC). Label of Cognac is given the number of the years the particular Cognac is aged: -

a) One Star (*) – Matured for one year

b) Two Star (**) – Matured for two -  four years

c) Three stars (***) – Matured for five – eight years

d) V.S – Very Special

e) V.S.O.P – Very Superior Old Pale

f) X.O – Extra Old

g) Hors D’age – Beyond Age

Armagnac: - Armagnac is known as 2^nd best Brandy in the world after Cognac, which comes from the region of the south-west of France. Armagnac is full bodied and dryer than Cognac.

Calvados: - Calvados is a famous “Apple Brandy” from Normandy, France where climate is not suitable for grapes. The climate is very good for Apple called “Calvados”

Grappa: - Grappa is from Italy, it’s traditional a second rate wine made from the residue of grape called pomace. Though Grappa is second rated, It also famous Worldwide because some of the producer have produce smooth and expensive wines. 

Classic Cocktails from Brandy

Sidecar

-          Brandy 45 ml

-          Lemon Juice 15 ml

-          Triple sec 15 ml

-          Orange Slice for garnish

-          Cocktail glass

Fill shaker with ice and Pour Brandy, lime juice and triple sec shake it well and double stain it into Cocktail glass.

Brandy Alexander

-          Brandy/ Cognac 45 ml

-          Fresh cream 15 ml

-          Crème de Cacao 15 ml

-          Grated Natmeg ¼

-          Cocktail glass

Shake Brandy, Fresh cream and Crème de Cacao with ice and pour in Chilled Cocktail glass, Garnish with Nutmeg (Grated).

Champagne Cocktail

-          Brandy/Cognac 15 ml

-          Champagne 90 ml

-          Sugar cube 1 no

-          Angostura bitter

-          Orange zest and Cherry

-          Champagne Flute

Add 2 dash of Angostura bitter into sugar cube and drop it in champagne flute, add cognac and gently pour Chilled Champagne into the flute Garnish with cherry and orange zest.

Stinger

-          Cognac/ Brandy 60 ml

-          White Crème De menthe

-          Mint spring

-          Cocktail Glass

Pour Cognac and white crème de menthe into mixing glass and stir well, Stain into chilled Cocktail glass.

Between the Sheets

-           Brandy/ Cognag 15 ml

-          White rum 15 ml

-          Triple sec

-          Lemon juice

-          Orange zest Garnish

-          Cocktail glass

Pour Brandy, White rum, triple sec and lemon juice into shaker shake well and strain into a chilled Cocktail glass.

For previous posts

Bartender's Diary 07

Bartender's Diary 06

Basic Wine knowledge

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Happy Bartending. 

Bartender's Diary-7

First of all I want to say thank you all of you for reading my Blogs for more blogs from my bartender’s diary you can follow me on follow me on Google and like my Facebook page by simple a click here..

This is the seventh blog from my diary so I want to tell you what alcohol effect on our body and if you are working behind the bar than also its help you. This is extreme important to understand the effect of alcohol on the human mind to assess the human behavior under its influence.

Alcohol Influence

Most alcohol passes through the blood stream & is quickly absorbed. Sparkling wines including champagnes get into blood stream fastest of all. Food slows down the absorption of alcohol in the body but the concentration of alcohol depends on the height sex age of a person.

Since men are 55-65% of water & women are only 45-55% by water so men get diluted faster than women in case of equal intakes of alcohol Almost all alcohol intake is burned by the liver but it can do so only 1 unit per hour so if it is overtaxed a no. of years it will suffer damage.

Short Term Affects Of alcohol

The effects will vary between individuals & whether or not they are drinking on an empty stomach.

Following chart shows the considerable affect of alcohol

Number unit              …………                     Effect on the person of units

1-2 units                                                            cheery, relaxed & confident.

2-3 units                                                            more confident which increase the risk of accidents.

3-4 units                                                            getting slightly merry judgments might get                                                                                               impaired.

5 unit                                                                above the legal limit of driving in some countries.

5-10 units                                                         depending on the nature of the person may be                                                                                           very merry or self opinionated & argumentative.

10-12 units                                                       losing control or becoming nasty & aggressive

12-17 units                                                       becoming a nuisance, slurring speech.

18 units                                                            nearing toxic levels may cause unconsciousness on                                                                                 further drinking.

LONG TERM EFFECTS OF ALCOHOL

Long term intake of alcohol leads to serious illness like liver cirrhosis, hepatitis, emotional disorders like depressions, brain damage, high BP. It also starts to affect the speed of work & performances can cause accidents as the response to stimuli starts to slow down. Continued drinking leads to addictiveness dependability. It adds to embarrassment discomfort for others.

Alcohol & Alcoholic Strengths

The Alcoholic strength is nothing but the quantity or concentration of alcohol in water. It is measured in % volume or in Degree Proofs.

Eg. 80 ^ proof = 40 % V/V

The Alcoholic Strength Chart

S.no.	Alcohol	Alcoholic Strength
1	Whisky	40-45%
2	VODKA	40-50%
3	GIN	40-50%
4	TEQUILA	40%
5	LIQUEURS	20-40%
6	DARK RUM	40-50%
7	WHITE RUM	40%
8	SCHNAPPS	25-40%
9	ABSINTHE	45-70%
10	BEERS	4-9%
11	APERITIFS	40%
12	WINES	7-15%
13	CHAMPAGNES	15%
14	BITTERS	40%

ENERGY & ALCOHOL

It is said that every alcohol contains different levels of energy. So as long as the concentration of one alcohol is less than the other, it does not harm the individual. However if the concentration rises than the previous alcohol, the energy levels are not contained by the body due to high levels of concentration in the blood. Leading to anxiousness, profuse sweating, loss of balance, puking.

FOR HOW LONG ALCOHOL STAYS IN OUR SYSTEM

On an average liver liver takes one hour to metabolized one unit of alcohol (30 ml). For most of the people one unit of alcohol produce a .015 of Blood - Alcohol- Concentration (BAC). This means someone with .015 BAC level will have no alcohol in his/her body after 10 hours after drinking it.

Bartender's Diary-6

FORTIFIED WINES

                                     In Fortified wines alcohol added either during or after fermentation.

PORT

Port

           Greatest fortified wines of the world also known as Vinho do Port. Port was created in the beginning of 18th century in the Douro Valley. Port is produced exclusively in Douro Valley north of Portugal.

Types

Ruby Port: Short time maturation in the casks, full bodied, robust and deep ruby in color.

Tawny Port: Kept for longer time in casks (2 or more yrs) giving brownish color that gives its name, less sweet and lighter in body than ruby.

Crusted Port: Blend of high quality wines usually from different vintages kept for several years casks and for more in bottles, it develops its crust in the bottle, it is an elegant and well bodied wine.

White Port: Is made from white grapes and is made in the same way as tawny.

Late Bottled Port: Is aged in casks instead of bottles for 6 yrs or 8. This is a characteristic of Vintage Port.

Vintage Port: Is declared when the maker finds the crops good in the particular year. It is aged for 10-30 yrs before consumption. It is delicate and mellow wine.

Sherry 

                   It is a blended and a fortified wine that comes from the town JEREZ in Spain. There are two categories: Fino & Oloroso which both start life as pale, dry wines but get converted into medium or sweet wine by blending. Secondary wine can be used for coloring. The difference is that Fino develops with the appearance of curious yeast called Flor that appears on the surface of the fermenting wine in casks that are kept open to the air. Those wine casks that do not have this growth are called Rayas or “wines for burning” from which Oloroso develops.

The Solera system:

 It is another notable system of Sherry. In this system the older wine is bottled for shipping and the cask is replenished with the next oldest wine. The 2^nd oldest wine is replenished by the 3^rd oldest wine and so on. Sherry has therefore no vintage year. The most important grape used for sherry is Palomino.

Madeira

                     This comes from Island of Madeira. It has smoky taste because of cooking process. The wine is put into a Hot Room and heated to a temperature of 90⁰-140⁰F for several months before being fortified with spirit and matured in wood. It is served as an aperitif, syrup, wine, dessert wine, or after dinner wine.

Marsala 

                       It is a dessert wine from Italy made in North West Sicily. It is a dark strongly flavoured wine. The best varieties are good, inexpensive after dinner drinks while the dry variety called Virgin is good as an aperitif.

Aromatized Wines 

                                            These wines are prepared with addition of brandy or neutral spirits, herb and other flavoring 

Bitters

              Bitters are use in drinks, cooking and medicinally. Offen used in mixed drink or hangover removal drinks. Campari and Angoustra bitter is the best exaples.

Vermouth

                     Vermouth is prepared with cheap wine, flavored with worm-wood, quinine, coriander, orrisroot, bitter almond, nutmeg, cinchona bark, cassia wood, cloves, angelica root, orange peels, cinnamon, and rosemary.

LIQUEURS

                            A liqueur is sweetened and flavored spirit. Liqueurs are typically quite sweet and usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavors to marry. It is digestive drink after meals. There are 5 broad categories of liqueurs.

Herb liqueurs: Herbs like basil, peppermint, sage, thyme are used e.g. Drambuie

Citrus liqueur: Flavored with the peels of citrus fruit e.g. Cointreau

Fruit liqueur: Flavoured  with any fruit except citrus e.g. crème de banana

Bean liqueur: Beans, nuts and kernels are used e.g. crème de cacao

Cream liqueur : chololate, cream e.g Baileys irish cream

Spirit and sweetening agent is common for liqueurs, what differentiates is the flavoring agent. Classification of liqueur is as follow

Simple Liqueur:               40% Proof with 20 kg of sugar per 100 litres of liqueur.

Demi-fines:                       40% Proof with 20-25 kg of sugar per 100 liters of liqueur.

Fines:                                  49% Proof with 40-45 kg of sugar per 100 liters of liqueur.

Surfines:                             52% Proof with 45-50 kg of sugar per 100 litres of liqueur.

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Alcohol effect on body

Bartender's Diary 5

Bartender's Diary 4 

Bartender's Diary-5

First of all I would like to thank you for reading my posts. This is post is second part of Wine knowledge hope you all read my last post on wine Bartender's Diary-4

Wine Terms or Dictionary

Acidic: Every wine requires some acidity. This quality makes a wine feel fresh, or give it lift. Too much acidity makes a wine taste sour and feels sharp, lean or angular. Not enough acidity will make a wine feel flabby.

Aeration: This happens to a wine when you add air to help its perfume become more noticeable.

Age: Wine aging refers to a group of reactions that tend to improve the taste and flavor of a wine over time.

American Viticulture Area: Also known as an AVA, specific grape growing area that is marked by its unique terroir and the wines from the region. AVA’s are granted that status by the bureau of Alcohol, Tobacco, Tax and Trade.

AOC Appellation d’Origine Controllee: French Government certification awarded to select regions for agricultural product that is most often for wine or cheese.

Appellation: Similar to AOC, a specific area where grapes or other agricultural products come from. For example, Pomerol in Bordeaux , or Napa in California.

Assemblage: French term for the grape varieties used to blend a wine.
Barrel or Barrique: A vessel to age wine which is usually made from oak.
Barrel Tasting: When a taster tries a wine before it has been bottled.
Bottle age: All quality wines need to be aged in the bottle before being opened. For some wines, this could be a few years. Other wines (for example the First Growths from Bordeaux) in select vintages require 30 years or more to become mature.
Breathe: When you allow a wine to breathe, you are giving it air, which improves the perfume and the texture of the wine.
Brix: The measurement of sugar content.
Clay: Type of soil most often found in Pomerol and Saint Emilion that is perfect for Merlot.
Cuvee: This term is most often used to describe a special blend, barrel or bottling of a specific wine.
Decant: Decanting  is the practice of pouring wine from a bottle into a larger container. Decanting is done for two reasons removal of sediment from older wines, or to allow air into a young wine for the purpose of allowing them to soften in texture and display more aromatics.

Extract: The raw materials found in a wine that is not water, sugar, alcohol or acidity. These raw materials make up the actual soul of the wine. Interestingly, they are on average between 1% and 1.5% of a wine.
Field Blend: Multiple grape varieties planted in the same vineyard that are usually harvested and vinified at the same time.
Lactic Acid: A smooth textured acid that is the by product of malolactic fermentation. This is the same acid that is also found in milk.
Late Harvest: Late Harvest wines are sweet wines produced from grapes that are allowed to over ripen on the vine.
Mineral: This aroma or flavor comes from grapes gown in intense, rocky, mineral laden soils.
Sec: French term for dry wine.
Sediment: Natural occurrence as wines age that is formed with the tannins, pigments and other materials bond together.
Tannin: Tannins which are extracted from the grape skins and stems, coupled with acidity and alcohol, are the backbone of a wine and one of the key components to a long life. Tannins need to be ripe for a wine to feel good in your mouth, Unripe tannins can make your mouth feel dry or make the wine seem hard.
Tart: Tart wines are produced from unripe fruit and, or fruit that is overly acidic.
Tartaric Acid: The small, harmless crystals found at the bottom of a wine bottle. The crystals are harmless, odorless and lack flavor. They occur naturally when some wines age.
Terroir: A sense of place created from numerous environmental factors ranging from soil types, exposure, climate, topography and various other elements specific to the unique location. Those factors have a real effect on the vine and its expression of character on the vines and in the grapes.
Tertiary Aromas: The same as secondary aromas. This is what happens to the scent of wine once it matures. It develops secondary, non fruit aromatics like truffles, tobacco, leather, tar, cedar and spice. This is a positive term.
Vintage: The specific year the grapes were harvested in.

 WINES ACCORDING TO THE COUNTRIES

Australia:  The most stylish wines come from the Margaret River region where the climate and soil combine to produce grapes of unparalleled ripeness with purity of fruit and balance. The most productive wine region accounting for 60% of the country's total wine output is South Australia. The wines of Tasmania and Victoria regions range from deep-coloured, cassis –flavoured cabernet Sauvignon to some surprisingly classic Pinot noir through light and delicate aromatic whited to rich oak yet finely structured Chardonnay, Riesling & Semillon. 

Famous Wine Regions in South Australia are Barossa, Adelaide, Padthaway, McLaren Vale, Mount Lofty Ranges, Fleurieu and Limestone coast

California: Some of the world's most late harvest wines are made in California, where the sunshine state brings a wonderfully ripe peachiness to Riesling and tropical fruit freshness to Chenin and Muscat. 

Regions of California: Endocino country, Napa, Sonoma country, The North and The South Central Coast.

Chile: Many good wines from Chile can still be had for less than a sawbuck, but the country's wine universe is expanding. Red wines still dominate but whites have improved considerably. New varieties like petite sirah and malbec are being offered.
Regions in Chile: Atacama, Coquimbo, Central Velly and Colchagua Velly

France: Mixture of historic chance & climatic conditions is the greatest wine-producing region. France has the most far-reaching system of wine quality control.  The key factors are the origin of the wine, the historic method of production, the use of rare grape type.
Regions in France: Alsace, Bordeaux, Burgundy, Champagne, Cotes de Rhone and Loire

Italy: Like France makes a quarter of the world's wines and Italian exports are healthy. The number of interesting indigenous grape varieties is greater than can be found in any other wine-making country of the world including France.
Wine regions of Italy: Piedmont, Lombardy, Veneto, Tuscany, Lazio, Campania, and Sardinia.

New Zealand: Has long been famed for its stunning, unspoiled landscape. Equal to the international acclaim for its beauty is that for its fine wines. Climate, geography and human skill have combined to produce highly distinctive, premium quality wines, which are the riches of a clean, green land.
Regions of New Zealand: North and South Island, Botrytized wines, Corkscrews

Spain: Is more famous for its fortified wines than its table wines. It also produces sparkling wines, which is known as Cava. The grape yield is much more than in Italy of France, but most grapes are grapes and hence not used for wine making.
Regions of Spain: Ioja - is the best known of Spanish table wines

India: Wine has been made in India for many thousands of years. Today India has more than 123,000 acres of vineyards, but only Ten percent of them is used for wine.  Mostly grapes which are growing in India was imported either from France or Italy. India has mostly hot climate which is not ideal for wine growing still we have some regions where we can produce great wines.
Regions of India: Maharashtra (Nasik, Solapur, Pune), Punjab, Karnatka.

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