When presenting the wine to the guest, you should

Multiple Choice

• A. hold the bottle neatly, with the label facing the guest.
• B. inform the guest of the name of the producer of the wine.
• C. inform the guest of the cultivar.
• D. inform the guest of the vintage.
• E. give them any extra information you know about the wine.
• F. not spend too much time at the guests' table by showing off.
• G. All of the above.
• H. None of the above.
• I. A, B and E.
• J. A and F.
• K. A, C and E.
• L. B, D and F.
• M. A, B and C.
• N. D, E and F.

If guests are coming to the end of a bottle of wine, you should

Multiple Choice

A. open another bottle of the same wine. B. bring them a heavier wine that would suit their meal. C. not offer or serve any more wine. D. ask them if they would like to continue with the same wine or try something else and offer them the wine list. E. All of the above. F. None of the above.

Open the wine list on the red wine page if the guests

Multiple Choice

A. have just arrived. B. are moving on to their starter course. C. are moving on to their entrée course. D. are moving on to heavier red meat dishes. E. are about to order dessert. F. None of the above

Who can you ask to help you pair wines with specific dishes on the menu?

Multiple Choice,

A. The sommelier. B. The wine steward. C. The chef. D. The food and beverage manager. E. All of the above. F. None of the above.

Why should you never check the bill while you are still on the floor to see how big your tip was?

Multiple Choice,

A. Someone might steal your tip. B. The other waiters might get jealous. C. Your feelings about your tip will be visible to the guests. D. It is unprofessional. E. Other guests might feel that they should also start paying their bills. F. None of the above.

GREY GOOSE

10 Foods that will improve your Sex Life

1. Avocado. A fruit that was used back in 200 B.C by the Aztecs as an aphrodisiac, still serves that purpose today. Rich in Vitamin E, avocados help boost your energy levels and improves stamina.
2. Oysters. We all know that fish and sea food are great aphrodisiacs due to their high Zinc and Phosphorus content which have a reputation for being great for love and fertility.
3. Chili peppers can get you to sweat, speed up your heart beats, and fire you up. They help the brain release endorphins (aka happy hormones) which get you in the mood.
4. Bananas; a feel- good food that helps with serotonin production and triggers testosterone production in males. Being rich in potassium and Vitamin B, bananas will boost your energy power as well.
5. Watermelons; the summer’s official fruit is known to have a Viagra-like effect on the body. It relaxes the body and improves circulation to all your organs when eaten in large amounts.
6. Arugula and Asparagus have been notorious for their aphrodisiac power all the way back to the first century A.D. They’re full of minerals and anti oxidants which exhibit many benefits, the most important being boosting libido and sexual desire.
7. Pumpkin seeds. Being high in Magnesium, the seeds help raise testosterone levels in males.
8. Maca powder is a Peruvian root vegetable that can be added to food, bread, cakes, salads, or even smoothies. It is great for people who suffer from lack of libido due to anti-depressant intake. It can be bought online or at natural food stores.
9. Ginger; a blood thinner that helps your circulation and helps your body respond to sexual stimulation faster. It also aids in digestion so it’s great after a heavy meal.
10. Dark Chocolate. Yes, you heard me. Cocoa stimulates the production of “happy hormones” (serotonin and dopamine) therefore instantly uplifting our spirits.

The 20 most popular cocktails

Bordeaux, the AOC Saint-Julien explained.

The Saint-Julien is a name that means a strong red wine of the Medoc. It is produced in the municipalities of Saint-Julien-Beychevelle Cussac-Fort-Médoc and Saint-Laurent-Médoc. This wine is very aromatic (blackcurrant, cocoa). Some say that the Saint-Julien is a summary of Pauillac to its structure and to Margaux aromas and smoothness. Saint-Julien 11 Grands Crus. The grapes used are: Cabernet Sauvignon, Merlot, Cabernet Franc.

Dosage, the art of successful cocktail.

A cocktail is not done with eyes closed. No offense to the little counter that fatalities are for Barmen and revel in verses made educated guesses.

Start by working in jigger (MDI). Why? To tune your pay to two decimal places. In the kitchen as the bar chance does not goes with the taste success. Doses should be respected in their strict proportion. I suggest the creative chafe. Watch and learn the classics, appres only you can indulge in creation.

There is a common rule in many cocktails. A rule that perfect balance cocktail every time. The rule of three "S". Sour, strong, sweet  cocktail that is balanced for the following applies:

Sour: 2 cl

Strong: 4 cl

Sweet: 2 cl

Spirits base (strong) headlined most of the time at 40% vol. They bring the alcoholic strength to the cocktail.For a cocktail or pleasant in the mouth should reduce the general titration around 20% vol. Hence the strong proportion 50% and 50% sweet and sour on the short drinks. This is what we found in the ritual of tasting fine water for cognac or whiskey with the use of a water cutting quality. For a dose bar in France Pour 4 cl of spirits at 40% vol.

The Sour is often materialized for the use of 2 cl lime juice freshly squeezed. We avoid using the Pulco which is more hints of Paic 'Lemon anything else. The lime is a paradox. Its main virtue is to bring bitterness cocktail (sour). It also makes use of the sweetest fruits in the world after the date, grape, cherry and banana.

For the balance is perfect, combine the sour and strong with the sweet (sugar). Namely it is sugar and sugar.White, red, powder or liquid. I have a slight preference for the syrup, liquid cane sugar (2 cl) which dissolves seamlessly into a cocktail. Use powdered sugar requires a little more dexterity. Have you ever tried to melt the sugar in cold water with ice cubes? It's complicated. The powdered sugar should not be dismissed in so far as it provides a crisp in texture and incomparable mouth. I advise to use in addition to the sugar syrup cane final grade.

Cheers,

F.

Aiguebrun's the trilogy testing buds.

The Red Aiguebrun's: 

The vintage Aiguebrun's The red, Syrah and Grenache, has a delightful nose of red and black fruits. In the mouth, the material is sweet with peppery tannins very round and the final scope of the fruit. A full-bodied taste chambered with meat or cheese. 

The white Aiguebrun's: 

This wine is a superb aromatic terroir astonishing phrase! After mostly Grenache Blanc and Vermentino, the white wine The Aiguebrun's present an expressive nose of white flowers and citrus. On the palate is lively and fresh. The final talks about fresh citrus (lemon, pineapple). This ideally will taste fresh (between 6 and 8 °) with shellfish or even cool in the summer preliminary feast one night.

The Aiguebrun's pink: 

Made from Grenache and Syrah, the wine Aiguebrun's The pink is distinguished by brilliant pink dress and a floral and red fruit nose. On the palate the wine is rich and well balanced. It will perfectly accompany salads, grilled meats or summer or can be served well chilled as an aperitif. 

Cheers,

F.

Ballantine's 40 years old.

Ballantine’s 40 ans d’âge est un whisky d’une extrême rareté. Le lancement de cette nouvelle référence reflète l’implication de la Maison Ballantine’s et de son maître assembleur depuis 1827 dans la recherche de la qualité de ses whiskies. Ballantine’s 40 ans représente sans aucun doute la réalisation la plus étonnante de la Maison Ballantine’s ; son whisky le plus exclusif. Il est le résultat d’un processus long et méticuleux. George Ballantine était en constante quête de blends nouveaux et de meilleure qualité. Il rêvait de créer un whisky exceptionnel qui deviendrait un élément de mesure des autres whiskies. C’était son souhait ultime qu’il a su transmettre à ses successeurs.

Cheers,

F.

Monkey Shoulder.

Monkey Shoulder is a malt made from a blend of three malts (Glenfiddich, Balvenie and Kininvie) with aromas of honey, cinnamon and vanilla. 

Telling the story of this whiskey is interesting. The maltmen that once stirred barley with a shovel, were constantly exposed to tunes that were causing them serious rheumatism currents. This disease malting was known as the "monkey shoulder" shoulder monkey. It is a tribute to these maltmen that Grant's family owns the iconic Glenfiddich distillery has created this 'triple malt'.

Cheers,

F.

The Lies.

The wine lees are deposits left after fermentation. Lees consist of yeasts and possibly some plant residues that settle to the bottom of the tank. You probably know this word because it is used in the phrase "Until the links" which means to the end, completely. The chalice or cup we drink to the dregs.



As often the word is used figuratively to designate what is most vile in society. This is known as the dregs of society or the dregs of the people. The word is also used to denote the color of red wine bind (purplish red), but beware there are also the dregs of white wine (light brown). 

Winemakers may decide to retain a portion of the lees. They then remove the solid residue of grapes, soil and retains only the dead yeast. These cells interact with other components of wine (for the pros we talk about yeast autolysis) to create complex flavors. This is called aging on lees. This is often coupled with a stirring and for the vinification of white wines. Provides links to the white wines immeasurable aromatic richness. I suggest you try the great white Pessac Léognan.  

Ex: Castle Carbonnieux White Pessac Léognan. 

Cheers, 

F.

How To Open a Bottle Of Wine

Téthalassomène Mas Turrets

Definition of "Téthalassomène" Théthalassomène is a medical term that refers to a wine mixed with seawater, for example, the Roman wine named Turriculae described by Lucius Columella is a wine which was added to the seawater in of wine! The addition of salt to stabilize the fermentation allowed. 

Winemakers Beaucaire ( Mas Turrets) in produce strictly according to the instructions left by Columella. The Turriculae is dry white wine complex nose of nuts to serve around 18 °. A drink with the hard cheese, fatty fish, white meats. 

Cheers, 

Dare Lillet Rose!

Last Wednesday the premises of My Little Paris showed their finest pink to launch Lillet Rose. Launch in grand style with the presence remark Cat, the Franco-French group in vogue. Product side we find the taste of the famous aperitif with a hint of red fruit. Very nice. The pink attitude should win the terraces this summer. Cheers, F.

Ingredients

• 12 ounces Lillet Rose
• 12 ounces Ruby Red grapefruit juice
• 6 ounces gin
• 6 edible flower blossoms (optional; chefs-garden.com)

Directions

1. Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat.
   
2. Garnish with flowers. Serve immediately.
   

The Grape Varieties of Champagne

By Ed McCarthy and Mary Ewing-Mulligan from French Wine For Dummies

In most cases, Champagne is an extremely complex blended wine — not only a blend of grape varieties, but also a blend of wines from vineyards throughout the Champagne region of France. The blend, called the cuvée, combines the strengths of each vineyard. Champagne is also typically a blend of wines from different vintages.
Champagne is made mainly from three grape varieties:

• Pinot Noir (a red variety)
• Pinot Meunier (a red variety related to Pinot Noir)
• Chardonnay (a white variety)

A few minor grapes — such as Petit Meslier, Arbanne, and Pinot Blanc — still survive in some of the region’s vineyards and are still permitted, but they cannot be replanted and are of little consequence.

About 85 to 90 percent of Champagnes are a blend of about 2/3 red grapes and 1/3 Chardonnay. A few Champagnes (less than 5 percent) are 100 percent Chardonnay (they are called blanc de blancs); fewer yet are 100 percent red grapes (called blanc de noirs). Rosé Champagnes, a small category, are usually, but not always, made from a blend of white and red grapes.
The reason that most Champagnes are blends of Pinot Noir, Pinot Meunier, and Chardonnay is that each grape variety has strengths to contribute to the final blend:

• Pinot Noir adds body, structure, aroma, and a complexity of flavors. This difficult variety likes the cool climate of the region, and it grows well in the chalky limestone soil.
• Pinot Meunier contributes fruitiness, floral aromas, and a precocious character (readiness-to-drink sooner).
• Chardonnay, a star performer in the Champagne region, gives freshness, delicacy, elegance, and finesse. For this reason, many producers make a blanc de blancs (Chardonnay) Champagne.

Pinot Meunier is especially valuable because it buds later in the spring than Pinot Noir and Chardonnay. It is therefore less prone to damaging frosts and can thrive in areas like the Marne River Valley, where Pinot Noir and Chardonnay would not be successful. It also ripens earlier in the fall than the other two varieties, thus often avoiding autumn rains. But Pinot Meunier has a disadvantage: Its wines tend to age more quickly than those of the other two varieties. Also, many producers think it is not quite so fine as Pinot Noir and Chardonnay, and therefore do not use it in their most prestigious Champagnes.

Red Grape Varieties

The Most Popular Red Grape Varieties

The most popular red grape varieties today are Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz, and Zinfandel. You’ll encounter these grapes in varietal wines and place-name wines. These red grape varieties can also be blending partners for other grapes, in wines made from multiple grape varieties.

Cabernet Sauvignon

Cabernet Sauvignon is a noble grape variety that grows well in just about any climate that isn’t very cool. It became famous through the red wines of the Médoc district of Bordeaux. Today, California is an equally important region for Cabernet Sauvignon — not to mention Washington state, southern France, Italy, Australia, South Africa, Chile, and Argentina.
The Cabernet Sauvignon grape makes wines that are high in tannin and are medium- to full-bodied. The descriptor for Cabernet Sauvignon’s aroma and flavor is blackcurrants or cassis; the grape can also contribute vegetal tones to a wine when or where the grapes are less than ideally ripe.
Because Cabernet Sauvignon is fairly tannic (and because of the blending precedent in Bordeaux), winemakers often blend it with other grapes; usually Merlot — being less tannic — is considered an ideal partner. Australian winemakers blend Cabernet Sauvignon with Syrah.

Cabernet Sauvignon often goes by just its first name, Cabernet (although it isn’t the only Cabernet) or even by its nickname, Cab.

Merlot

Deep color, full body, high alcohol, and low tannin are the characteristics of wines made from the Merlot grape. The aromas and flavors can be plummy or sometimes chocolatey, or they can suggest tea leaves.

Some wine drinkers find Merlot easier to like than Cabernet Sauvignon because it’s less tannic. Other winemakers feel that Merlot isn’t satisfactory in its own right, and thus often blend it with Cabernet Sauvignon, Cabernet Franc, or both. Merlot makes both inexpensive, simple wines and, when grown in the right conditions, very serious wines.

Merlot is actually the most-planted grape variety in Bordeaux, where it excels in the Right Bank districts of Pomerol and St. Emilion. Merlot is also important in Washington state, California, the Long Island district of New York, Northeastern Italy, and Chile.

Pinot Noir

The Pinot Noir grape variety is finicky, troublesome, enigmatic, and challenging. But a great Pinot Noir can be one of the greatest wines ever. The prototype for Pinot Noir wine is red Burgundy, from France, where tiny vineyard plots yield rare treasures of wine made entirely from Pinot Noir. Oregon, California, New Zealand, and parts of Australia and Chile also produce good Pinot Noir. Pinot Noir’s production is limited, because this variety is very particular about climate and soil.
Pinot Noir wine is lighter in color than Cabernet or Merlot. It has relatively high alcohol, medium-to-high acidity, and medium-to-low tannin (although oak barrels can contribute additional tannin to the wine). Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown and/or vinified. Pinot Noir is rarely blended with other grapes.

Syrah/Shiraz

The northern part of France’s Rhône Valley is the classic home for great wines from the Syrah grape. Rhône wines such as Hermitage and Côte-Rôtie are the inspiration for Syrah’s dissemination to Australia, California, Washington state, Italy, and Spain.
Syrah produces deeply colored wines with full body, firm tannin, and aromas/flavors that can suggest berries, smoked meat, black pepper, tar, or even burnt rubber (believe it or not). In Australia, Syrah (called Shiraz) comes in several styles — some of them charming, medium-bodied, vibrantly fruity wines that are quite the opposite of the Northern Rhône’s powerful Syrahs.
Syrah doesn’t require any other grape to complement its flavors, although in Australia it is often blended with Cabernet, and in the Southern Rhône it is often part of a blended wine with Grenache and other varieties.

Zinfandel

Zinfandel is one of the oldest grapes in California, and it therefore enjoys a certain stature there. For decades, wine authorities were uncertain of its origins. They have finally proven that Zinfandel’s origin is an obscure Croatian grape.
Zin — as lovers of Zinfandel call it — makes rich, dark wines that are high in alcohol and medium to high in tannin. They can have a blackberry or raspberry aroma and flavor, a spicy or tarry character, or even a jammy flavor. Some Zins are lighter than others and meant to be enjoyed young, and some are serious wines with a tannin structure that’s built for aging.

White Grape Varieties

The Most Popular White Grape Varieties

Chardonnay, Riesling, Sauvignon Blanc, and Pinot Gris/Pinot Grigio are the most important and popular white grape varieties today. The wines made from these grapes can be varietal wines, or place-name wines that don’t mention the grape variety anywhere on the label (a common practice for European wines). White grapes can also be blending partners for other grapes, in wines made from multiple grape varieties.

Chardonnay

Chardonnay is a regal grape for its role in producing the greatest dry white wines in the world — white Burgundies — and for being one of the main grapes of Champagne. It's also used in a huge amount of everyday wine. The Chardonnay grape grows in practically every wine-producing country of the world, for two reasons:

• It’s relatively adaptable to a wide range of climates; and
• The name Chardonnay on a wine label is a surefire sales tool

Most Chardonnay wine receives some oak treatment either during or after fermentation. This is because the flavors of Chardonnay are very compatible with those of oak, and many wine drinkers love the flavor of oak. For the best Chardonnays, oak treatment means expensive barrels of French oak; but for lower-priced Chardonnays it could mean soaking oak chips in the wine or adding liquid essence of oak.
The Chardonnay grape has fruity aromas and flavors that range from apple — in cooler wine regions — to tropical fruits, especially pineapple, in warmer regions. Chardonnay also can display subtle earthy aromas, such as mushroom or minerals. Chardonnay wine has medium to high acidity and is generally full-bodied. Classically, Chardonnay wines are dry. But most inexpensive Chardonnays these days are actually a bit sweet.

Riesling

The great Riesling wines of Germany have put the Riesling grape on the charts as an undisputedly noble variety. Riesling shows its real class only in a few places outside of Germany, however. The Alsace region of France, Austria, and the Clare Valley region of Australia are among the few.

The common perception of Riesling wines is that they’re sweet, and many of them are — but plenty of them aren’t. Alsace Rieslings are normally dry, many German Rieslings are fairly dry, and a few American Rieslings are dry. Look for the word trocken (meaning dry) on German Riesling labels and the word dry on American labels if you prefer the dry style of Riesling.

Riesling wines are often light-bodied, crisp, and refreshing. High acidity, low to medium alcohol levels, and aromas/flavors that range from ebulliently fruity to flowery to minerally are trademarks of Riesling.

Sauvignon Blanc

Sauvignon Blanc is high in acidity with pronounced aromas and flavors. Besides herbaceous character (sometimes referred to as grassy), Sauvignon Blanc wines display mineral aromas and flavors, vegetal character, or — in certain climates — fruity character, such as ripe melon, figs, or passion fruit. The wines are light- to medium-bodied and usually dry. Most of them are unoaked, but some are oaky.
France has two classic wine regions for the Sauvignon Blanc grape: Bordeaux; and the Loire Valley, where the two best known Sauvignon wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.
Sauvignon Blanc is also important in Northeastern Italy, South Africa, and parts of California, where the wines are sometimes labeled as “Fumé Blanc.” New Zealand’s Sauvignon Blanc wines in particular are renowned for their fresh, flavorful style.

Pinot Gris/Pinot Grigio

Pinot Gris (gree) is one of several grape varieties called Pinot: There’s Pinot Blanc (white Pinot), Pinot Noir (black Pinot), Pinot Meunier, and Pinot Gris (gray Pinot), which is called Pinot Grigio in Italian. Pinot Gris is believed to have mutated from the black Pinot Noir grape. Although it’s considered a white grape, its skin color is unusually dark for a white variety.
Wines made from Pinot Gris can be deeper in color than most white wines — although most of Italy’s Pinot Grigio wines are quite pale. Pinot Gris wines are medium- to full-bodied, usually not oaky, and have rather low acidity and fairly neutral aromas. Sometimes the flavor and aroma can suggest the skins of fruit, such as peach skins or orange rind.
Pinot Gris is an important grape throughout Northeastern Italy and also grows in Germany, where it is called Ruländer. The only region in France where Pinot Gris is important is in Alsace. Oregon has had good success with Pinot Gris, and more and more winemakers in California are taking a shot at it. Pinot Grigio is one of the best-selling inexpensive white wines in the United States.