Saturday, September 12, 2015

Beverage Glossary Alphabet (W-Y-Z)

Waiter’s corkscrew. A combination worm (the screw itself), small knife, and lever for extracting
a cork from a wine bottle at table side. The corkscrew folds up, much like a pocketknife.
Also called a waiter’s friend.
Weighted average. A method of determining the potential sales value of a bottle of liquor.
Weinbrand. A generic name for German-made brandy.
Well. 1. The supply of most-used liquors at a pouring station. 2. The area of the under bar
in which these liquors are stored together; also called the bottle well.


Well brand. The brand of liquor poured when a customer does not specify a brand.

Wet area. An area (e.g., county or voting precinct) in which the sale of alcoholic beverages
is legal.
Wheat beer. A top-fermented beer made with both wheat malt and barley malt; light in
color, with a slightly fruity flavor and aroma.
Wheat malt. A beer made with malt that consists of half barley and half wheat.
Wheel. A round slice of lemon, lime, or orange used as a garnish.
Whiskey. A spirit distilled from grain. Also spelled: whisky.
White goods. An industry nickname for the colourless spirits such as vodka, gin, rum, and
tequila.
White Zinfandel. A wine of pink or peach color made by crushing Zinfandel grapes but
separating the juice from the grape skins early so that it does not take on the dark color of
the red grape.
Wholesaler’s basic permit. A federal permit that allows a liquor or wine wholesaler to sell
to retailers.
Widget. A marble-sized pellet of carbon dioxide placed in some bottled or canned beers.
The pellet bursts when the beer is opened, creating foam.
Wild fermented. A beer-making or wine making process in which the liquid ferments by
using natural yeasts found in the air rather than by the addition of yeast.
Wine. Fermented juices of grapes and occasionally of other fruits.
Wine bar. A bar with a theme of wine appreciation and featuring a wine list that encourages
sampling and learning about different types of wines.
Wine basket. A wicker basket used for carrying a bottle of wine horizontally from cellar to
table to avoid agitation.
Wine cabinet. A storage unit for wines in which partially full bottles are filled with inert
gas to keep the remaining wine fresh. A popular brand name is Cruvinet.
Wine chiller. A bucket or container into which ice and water are placed to surround a wine
bottle and chill it quickly.
Wine gallon. In the United States 128 fluid ounces of alcoholic beverage of unspecified
alcoholic content.
Wine spritzer. A drink made by combining wine and sparkling water over ice.
Wine steward. A person who handles customers’ wine orders and service. Also called a
sommelier.
Wing corkscrew. A rather bulky style of corkscrew with handles, known as "wings," that
rise as the screw or worm is twisted into the cork; the cork is extracted when the wings are
pushed downward.
Wood management. A distiller or winemaker’s system of using wooden casks or barrels to
store, age, and blend liquids. Variables include the type and age of the wood, what was
previously stored in the barrels, and whether they are charred or uncharred.
Word of mouth. Publicity generated by customer recommendations of for example a place
of business.
Workweek. The fixed and regularly recurring period of 168 hours; seven consecutive 24-
hour periods.
Worm. 1. In a still a coil in which the hot alcoholic vapors are cooled and condensed. 2.
The spiral part of a corkscrew. Also called the screw or augur.
Wort. In beer- and whiskey-making the liquid in which starches have been converted to
sugar.
Yeast. The ingredient responsible for fermentation in making alcoholic beverages by breaking
down sugar into alcohol and carbon dioxide.
Zero Tolerance. The catchphrase for a strict no-drinking or no-drinking-and-driving policy.
Zest. The thin outer skin of a lemon or orange containing flavorful oils.
Zester. A tool that cuts a narrow strip of zest. Also called a router.
Zinfandel (ZIN-fun-DELL). An adaptable red grape that is used to make light, fruity White
Zinfandel wines and the dark, full-flavored regular Zinfandels. Grown primarily in California.

source:(http://www.hotelmule.com/)

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