Showing posts with label Beverage Glossary. Show all posts
Showing posts with label Beverage Glossary. Show all posts

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.

Beverage Glossary Alphabet (U-V)

Ugni Blanc. A type of white grape used primarily in making cognac.
Unallocable expenses. Expenses that are neither fixed nor directly tied to sales.
Underbar. Equipment installed behind and under the front bar.
Universal Product Code. A series of vertical bars of varying widths printed on the packaging
of most consumer products, which can be read by a computerized scanner for inventory
purposes. Abbreviated UPC.

Beverage Glossary Alphabet (T)

Table tent. A card folded into a triangle that stands on a table top; used to advertise specialty
drinks or a short wine list.
Table wine. A grape wine (red, white, or rose′) with an alcohol content of up to 14 percent
by volume.
Tafelwein (TOF-el-vine). The lowest-quality category of German wines; the literal translation
is table wine.
Tall drink. A drink served in a large glass (Collins or larger) in which there is a high
proportion of mix and ice to spirit.

Beverage Glossary Alphabet (S)

Sambuca (sam-BOO-kah). The generic name for a clear liqueur with a licorice flavor.
Sangiovese (SAN-gee-oh-VAY-zee). The red Italian grape used to make Chianti.
Sanitize. To destroy bacteria with a chemical solution.
Sauvignon Blanc (SO-vin-yon-BLONK). The adaptable white grape used to make many
French wines, including white Bordeaux, Graves, Sancerre, Sauternes, and Pouilly Fume′. In
the United States and elsewhere this grape is used to make the white wines Fume′ Blanc and
Sauvignon Blanc.

Beverage Glossary Alphabet (Q-R)

Qualitatswein (KVAHL-ee-tots-VINE). A German wine-quality category; medium-quality
wine from a designated region. Abbreviated QbA.
Qualitatswein mit Pradikat (KVAHLih- tots-VINE met PRAD-dih-kut). A German superior quality
rating for wines having special attributes based on ripeness of the grape. Abbreviated QmP.
Rabbit. A much-imitated type of corkscrew, trademarked by the Metrokane company. Handles
that look somewhat like a rabbit’s ears are used to grasp the wine bottle’s neck as a
lever quickly extracts the cork.
Racking. In wine making the process of draining the juice off the lees (skins and stems) and
into a fresh cask.

Beverage Glossary Alphabet (O-P)

Oatmeal stout. A beer made with a small percentage of oatmeal as the grain in the mash.
Off-premise sales. Sales of alcoholic beverages to be consumed at a different place from
where the sale takes place. Supermarkets are examples of off-premise retailers. Compare onpremise
sales.
Old Ale. A thick, sometimes fruity style of beer aged after fermentation. Usually made for
winter consumption or for blending with other ales. Also called a Winter Warmer.
One-empty-for-one-full. A system for controlling losses by requiring an empty liquor bottle
to be turned in to the storeroom for each full bottle issued.

Beverage Glossary Alphabet (M-N)

Maceration. Steeping or soaking herbs or other flavor sources in a spirit to make a liqueur.
Macrobrewery. A large national or international beer-making business with multiple locations
and an annual output of more than 500,000 barrels.
Maderized. The term used to describe a wine that smells overly sweet, such as a Madeira
or port, when it is not supposed to; usually indicates that the wine has been improperly
stored and may be bad.
Malt. A grain, usually barley, that is sprouted, then dried.

Beverage Glossary Alphabet (G-H)

Galliano (GAL-ee-AH-noh). The brand name of an Italian liqueur that is yellow in color
and made with herbs.
Gamay Beaujolais (GAM-ay BO-zha-lay). A light, fresh, and fruity red wine made from
gamay grapes. The first wines of each vintage are released as Nouveau Beaujolais in an annual
French celebration that has been adopted in other countries.
Gay-Lussac system. The percentage of alcohol in a spirit by volume; the label designation
(instead of proof) commonly used in Europe.
Generic wine. A U.S. wine of a general style or type whose name is borrowed from a famous
European wine, such as burgundy and chablis. U.S. law refers to these wines as semi-generic.

Beverage Glossary Alphabet (E-F)

Eau de vie (oh da vee). The French translation of the Latin term aqua vitae, or water of life;
a general term for a spirit.
ECR. Abbreviation for electronic cash register; a computerized cash register.
Edelfaule (AY-dul-FOY-la). The German term for botrytis cinerea, or noble rot.
Edible cocktail. A term for the use of alcohol to create or enhance a dessert.
Eighty-six. 1. A signal to stop serving liquor to someone who has had too much to drink.2. A sign that a supply of a product has run out.

Beverage Glossary Alphabet (D)

Dash. A one-sixth teaspoonful, or about 10 drops of a liquid.

Dasher. A dispenser built into the neck of a bottle from which no more than a dash isusually dispensed, such as Tabasco or bitters.
Dealer at large. A liquor retailer who travels and makes sales in more than one state, suchas a circus or carnival vendor.
Decant (dee-KANT). To carefully pour wine from a bottle to a carafe (or a decanter) so thatthe sediment remains in the bottle.

Beverage Glossary Alphabet (B)

Bacchus. The god of wine in Roman mythology; still used as a popular symbol of wines
and drinking.

Backbar. The rear structure of the bar behind the bartender, including storage, equipment,
glassware, and liquor displays.

Balance. A term in wine tasting that describes how the components in a wine relate to each
other to form a "good" or harmonious overall taste.

Beverage Glossary Alphabet (A)

Absinthe. An herbal liqueur from France (also made in the Czech Republic and Bulgaria)that is strictly regulated for containing a small amount of a nerve-damaging ingredient called alpha thujone. It is illegal to purchase Absinthe in the United States due to its extremely high alcohol content.

 Acetaldehyde. A by-product of the human liver when metabolising alcohol that prompts inflammation and may stimulate the immune system.