Wine knowledge and bar management

Wine knowledge and bar management knowledge are one of the core professional knowledge of hotel management major in higher vocational colleges, and it is very important to do a good job in the construction of this course. So how much do you know about wine knowledge and bar management? The following is the content about wine knowledge and bar management compiled by me, I hope you like it!

knowledge of drinks

1. All drinks: divided into two categories

A hard drinks: refers to drinks with alcohol content;

B soft drinks: refers to alcoholic drinks;

2. Brandy: It is made by distilling grapes or fruit juice after mellow and aging for a certain period of time;

a. Three major brands of brandy: Remy Martin, Hennessy and Martell (among them, Hennessy Richard is a legendary work in cognac brandy, which is made from the wine in the Grand Champagne region with the least output and the highest quality).

B. Brandy such as Remy Martin XO: Remy Martin is its name, XO is its aging year, XO is more than 4 years, VSOP is 2-25 years, THREE SATR is more than three years, and EXTRALEON is not less than five years;

C. French brandy has different English abbreviations on trademarks to represent different wine qualities, such as: E(ESPECIAL) special, F(FINE) good, V(VERY) very old, O(OLD) old, S(SUPERIOR) good, P(PALE) light, X(EXTRA).

3. Whiskey: It is made from barley and other grains by fermentation and secondary distillation;

drinking method: generally, it is pure or with ice, with 7-up, cola, mineral water or green tea; It is divided into four categories:

A, Scotch whisky: such as royal salute, black red card, Chivas Regal, Gryffindor, Shunfeng, Treasure, etc.

B, Irish witchwood bogey: such as alcohol;

C, American whisky: such as Jack Danny, Four Roses, etc.

D, Canadian whisky: such as Canadian club;

4. aperitif: also known as aperitif, it is a kind of wine to be drunk before meals, which has the effects of promoting fluid production, appetizing and stimulating appetite. Usually, wine or some distilled spirits are used as the wine base, and flavoring materials are added to make mujiu, such as Kimbali and Piaoxian No.1 made in Italy.

5. Felt wine: it's just called Musongzi wine, which is made of grain raw materials, saccharified and fermented, and then distilled with juniper, such as Gordon felt and Jiangjun felt, with an alcohol content of 4-47 degrees;

6. Vodka: The materials (such as barley, wheat, corn or potato) are saccharified and fermented, then continuously distilled into distilled liquor with an alcohol content of over 75%, and then filtered with charcoal to become colorless and tasteless distilled liquor.

　? Common drinks in bars

1, Beverages

Tonic TONIC

Sunkist Sunkist

Coconut with coconut juice

Hot black tea

Hot lemon tea

Soda SODA

SPRITE

PEPSI

Delicious COCAGO. LA

second, foreign wine and mixed drinks

REMY MARTIN

MARTELL

CHIVAS REGAL 12Y

BLACK LABEL

RED LABEL

CUTTYCARK

Polsbol? S

weique FAMOUS GROUSE

Czech Danny JACK DANIEL

Tequila Tequila

Boma BOKMA

Gordon GARDAN? S

general BEEFEATEAR

treasure IS? B

golden BELL? S

red card JOHONRE WALKER RED

strong POWER? S

OLD DANIEL

Olay

BACARDI

Meyer (black) MYERS? S

Crown SMIRNAFF

Green brand MOSROVSKAYA

De Kira Anyi TEQUILLA ANEGO

Martini MATINI

Garian slave GALLIANO

Meiya MYERS? S RUM

COINTREAU

HENNESSY

WHISKY

VODKA

GIN

Tequila

RUM

BRANDY ... Bar menu

Caffe? Italian coffee

Cappuccino? Italian coffee with cream cinnamon

Caffe e latte? Milk coffee

Latte? Milk

The? Black tea

Camomilla? Kamo Milla tea

aranciata/Cold? Carbonated lemon juice/coke

frullato? Milk and eggs cold drink

Succo di Frutta? nectar? Flavored juice

Spremuta? Fresh juice

acquire? Mineral water

Gelato? Ice cream

granita? Shaved ice/sherbet

? Aperitivo aperitivo aperitivo

Campan? Italian wine

Cinzano? Qinzano (wine)

Cgnar? Czinar

Martini? Madini

? Drink after dinner

Amaro? Amaro

Grappa? Gulaba

Sambuca? Sambuka

Brandy? Brandy

whiskey? Whiskey

? Snacks

Tramezzino? Sandwich

Panino? Sandwich with round bread. More on the next page? Bar management method? Content of