What kind of wine do bars usually serve?

Depending on the time and occasion of drinking

Cocktails can be divided into pre-dinner cocktails, post-dinner cocktails, dinner cocktails, bedtime cocktails and party cocktails according to drinking time and occasion.

Cocktails before dinner

Cocktails before meals, also known as appetizers before meals, are mainly drunk before meals to stimulate fluid production and appetite. These cocktails usually contain less sugar and taste sour or dry. Even sweet pre-dinner cocktails are not very sweet and greasy. Common pre-dinner cocktails include martini, Manhattan and various sour wines.

(2) Cocktails after dinner

After-dinner cocktails are sweet liqueurs, especially vanilla liqueurs, which are used to help dessert and digestion. These liqueurs are mixed with many medicinal materials, which can dissolve food and promote digestion after drinking. Common after-dinner cocktails are B and B, Stinger, Alexander, etc.

(3) cocktail dinner

Dinner cocktail This is a cocktail for dinner. Generally, it tastes spicy and the wine is bright. It pays great attention to the collocation of wine and dishes. Some of them can be used as substitutes for head pots and soups. In some more formal and elegant dining occasions, wine is usually used to accompany meals, while cocktails are less used to accompany meals.

(4) party cocktails

This is a cocktail used at some parties, which is characterized by paying great attention to the taste and color matching of the wine, and the alcohol content is generally low. Party cocktails can not only meet the needs of people's communication, but also set off the atmosphere of various parties, which is very popular among young people. Common wines are tequila Sunrise, free Cuba and horse neck.

(5) Summer cocktails

This cocktail is cool and refreshing, and has a wonderful effect of promoting fluid production and quenching thirst, especially in tropical areas or hot summer. Delicious and mellow, such as cold drinks, Colin drinks, manor punch, Long Island iced tea and so on.

Divided by modulation method

According to the modulation method, cocktails can be divided into long drinks and short drinks:

(1) Yin Chang

Changyin is a mild wine with low alcohol content, which is made up of spirits, fruit juice, soda and so on. It can be stored for a long time without deterioration, so consumers can drink it for a long time, so it is called long drink.

(2) Short drinks

Shont drink is a kind of cocktail with high alcohol content and low weight, and it usually doesn't take too long to drink it all at once, such as martini and Manhattan.

Divide by wine base

It is also a common classification method to classify cocktails according to their varieties. The classification method is relatively simple and easy to remember, mainly as follows:

(1) Cocktails mainly made of gin, such as Jinfeisi, Alaska, Singapore Commander, etc.

(2) Cocktails dominated by whisky, such as old-fashioned cocktails, Robroy, new york, etc.

(3) Cocktails based on brandy, such as Alexander, Alabama and brandy sour wine.

(4) Cocktails based on rum, such as Bagatti Cocktail, Detri, mai tai, etc.

(5) Cocktails based on vodka, such as black Russia, bloody Mary, screwdriver, etc.

(6) Take China wine as the base wine, such as Cao Qing, Dream Yanghe, Dry Fenmartini, etc.

You should use wine utensils for drinking, and different wines should use different wine utensils. In this respect, wine should be more particular than white wine.

Liquor with seafood should be cool and low temperature, and the glass mouth should not be too big.

Red wine with meat is suitable for normal temperature entrance, and the glass mouth can be bigger.

Champagne glasses are usually shallow-bellied and big-mouthed. This can fully display the aroma of wine, and it is also convenient to pour wine quickly.

When drinking whisky, the glass mouth can be large or small, as long as it is convenient to add ice and water. This is because drinking whiskey is more casual, you can drink it pure, you can add ice, and it tastes rich, not strong or choking; You can add water, and the taste of the wine becomes weak, but the fragrance remains the same; You can add ice and water. The ice is very light and refreshing.

To taste brandy, you must use a small brandy glass. Pour only about one ounce into the glass at a time, put the glass in the palm of your hand, warm the wine with the heat of your palm, gently shake the glass when drinking, smell the wine with your nose, and then sip the fine products.

No matter what kind of wine you drink, it is appropriate to observe the wine with a goblet, which can show the bright color of the wine and improve your drinking interest.

One: Ice Cone, Ice Clip Two: Champagne and Sparkling Bottle Cap Three: Juicer Four: Cocktail Decoration Five: Core Remover Six: Ball Spoon Seven: Standard Bartender Eight: Salt Bottle Nine: Chopper Ten: Filter, also called Filter Screen Eleven: Cocktail Drinking Pipe Twelve: Fruit Trencher Thirteen: Juicer Fourteen: Mixer Fifteen: Hawthorn Filter Sixteen: Peeler Seventeen: Pattern Trenching. Agitator 20: Bartender 21: Surveyor 22: Agitator 23: Agitator 24: Electric Agitator 25: Jigger 26: Bottle opener 27: Grinder.

Tip: the combination of wine and food

Sour taste: You may have heard that wine can't go with salad, because the acid in salad greatly destroys the mellow taste of wine. But if salad and sour wine are used together, the acid contained in wine will be decomposed by lactic acid of salad, which is of course an excellent match. So you can choose acidic wine and acidic food to eat together. Acidic wine with salty food tastes good.

Sweetness: When dining, you can also choose dessert according to your personal taste. Generally speaking, sweets will weaken the taste of sweet wine. If you choose Chattonny in California with a small piece of grilled swordfish, the wine will be very sweet. However, if you put salad on fish, the fruit flavor in wine will be much less. Therefore, when eating desserts, desserts with high sugar content will cover up the taste of wine and lose its original flavor. You should choose a slightly sweeter wine. Only in this way can the wine keep its original flavor.

Bitterness: Still use the principle of "personal preference". Bitter wine and bitter food will reduce the bitterness. So if you want to reduce or eliminate bitterness, you can mix bitter wine with bitter food.

Salty taste: generally, there is no salty wine, but there are many wines that can reduce the salty taste of salty food. Many countries and regions in the world use lemon juice or alcohol when eating seafood such as fish. The main reason is that acid can reduce the salinity of fish and make it more delicious.

Tip: How to hold it?

If you don't know if you should eat with your hands, follow the master. Remember: when food is put on a shallow plate, put it on your own plate before eating. Here are some foods you can eat with your hands: corn with a core, ribs, clams and oysters with shells, lobsters, sandwiches, dry cakes, biscuits and some fruits. Crispy bacon, frog legs, chicken wings and ribs (informal occasions), potato chips or chips, radishes, olives and celery.

In business activities, we often meet drinking occasions. Here are the steps to open the wine:

1, open the wine. Cut the seal along the protruding circle of the bottle mouth with a knife, and clean the bottle mouth with a cloth.

Insert the screw of the bottle opener into the center of the cork and turn it slowly. For example, with a butterfly-shaped bottle opener, when the screw gradually enters the cork, the handles on both sides will gradually rise. When the handle reaches the apex, gently pull down and pull out the cork. Pull down the handle so that the claws at the other end can buckle the bottle mouth, then slowly lift the handle and pull out the cork. When opening a bottle, if the cork breaks, please use the "two-clip bottle opener" to clip it out.

2. Open champagne sparkling wine. The opening method of shaking champagne bottles is a dramatic effect in the celebration banquet, which is both wasteful and unprofessional.

The formal opening method is as follows: tear the aluminum foil envelope. Hold the cork with one hand, and turn the barbed wire that holds the cork with the other hand.

Tilt the bottle slightly outward, but don't point it at people. Hold the bottle stopper with one hand and slowly rotate the bottle body with the other.

Pay attention to control the sound of cork pulling out and ejecting. The quieter the better. Because the pressure inside the bottle is greater than the pressure outside the bottle, sometimes the cork will pop up, so always put your hand on the cork to avoid popping up and hurting people.

To get a wine, you must first turn it upside down to see if there is any precipitation. Sedimented wine is not necessarily bad, but it can be seen that the winemaker is not skilled enough in the process of mixing wine. Then look at the viscosity and bubbles of the wine under the color reflection of the bottle, and bubbles appear without shaking, which proves that the wine has gone bad.

Pull out the cork with a bottle opener. If you are interested, you can observe the quality of the cork. If it is a dense oak cork, the date of filling and the name of the manor are on the cork, which proves that this wine has a certain grade.

Not suitable for drinking directly after opening a bottle. Usually, you need to wait for the wine to mix with air for about half an hour to 45 minutes, and pour the wine into a colorless and transparent glass by bottle pressing. If it is a relatively new wine, there may be more bubbles during pouring.

Shake the glass gently to see if there is wine hanging on the glass. If it is mellow wine, the phenomenon of hanging cups is more obvious. Check the richness of the wine through the glass under the lamp. If it is a full-bodied wine, it should be translucent, dark but uniform in color.

The phrase "as time goes by" is very problematic. According to the truth, the earlier ordinary wine is bottled, the better, while in oak barrels, if the conditions are properly controlled, the later it is drunk, the better. Therefore, there is a saying in France that "drinking immature wine is more sinful than infanticide".

Moreover, for red wine, its color has not become lighter with the passage of time, mainly because its red color is mainly composed of tannic acid and grape skin pigment. The sooner it disappears, it proves that there is something wrong with the brewing quality of wine. For liquor, except for Burgundy, which has obvious color change with time (under certain temperature and humidity conditions), wines produced in other regions do not completely follow this law.

Wine needs to be smelled, but this is only for the master, because he knows the difference between different producing areas, different varieties and different manors. There will be many different flavors in it, such as oak, fruit wood, sulfur and cinnamon. But novices should have a rough feeling, that is, harmony, which can be noticed at the same time when tasting.

Usually white wine is not astringent, and red wine is a little. If a bottle of red wine is not astringent, there may be two reasons:

First, this is a bad bottle of wine;

Second, congratulations, you got the highest score with very good harmony.

The labels of French wines are both idyllic and full of ancient traditional styles. Even if a trademark is composed of letters of different sizes, when it may represent a certain point on the map and a vineyard, it will make people who are willing to collect and appreciate wine labels feel curious and fascinated.

Different from all kinds of wine labels, French champagne labels adopt minimalist design, which is reflected in the main label that only provides identification information, and even includes signs showing the winery and family emblem. Its main body, back and neck labels set each other off, with light structure and heavy colors. Combined with the heavy and deep bottle body, it creates a solemn, classic and precious style. On the whole, it still embodies the aesthetic view of harmony and unity between classical and modern, commodity and art.

A well-designed wine label usually contains basic announcement information. Not only can you know the type, grade and place of origin of wine, but you can also know the addresses of winemakers and bottlers, what kind of grapes wine is made of, alcohol content and so on. Just as the earliest ancient Egyptians marked the names of vineyards and grape growers on the jars as the first label, the labels should first give people information, and then carry out artistic and image design and composition according to the wine producing areas, life and cultural customs. Among them, designers' own styles and preferences can be brought into play.

Major label, minor label and neck label are the characteristics of all sparkling wines in France, while the labels of non-sparkling wines only include the first two. The main label is indifferent to self-esteem, not rendering, making people clear at a glance; Substandard in one place, willing to be the consultant of the main body and supplement the details; The neck label has distinct personality, strives to be centered and full of charm.

(1) Champagne must be marked, and sometimes it is vin de champagny, that is, sparkling wine brewed in the champagne area.

② Brand name is an important parameter to identify the quality of champagne, which is usually named after the name of the founder of the winery or the current winemaker.

③ The percentage of alcohol content in champagne. Generally, it is 1.2%, and the highest degree is 1.3%. The marking method is as follows: "1.2% v0 1." Or "1.2% times v0 1."

(4) The registration code of the champagne producer or trademark owner (for champagne only) consists of two English letters and six Arabic numerals to identify the identity of the champagne producer. There are mainly the following types: RM, NM, CM, ma, RC, SR, etc. Please see the explanation below.

⑤ The name of the city or township where the winery is located.

⑥ About the types of this bottle of champagne, that is, the sugar content of champagne, Extra brut, brut, extra-drv, sec, DENLI-SEC: DOUX type. Sometimes it will tell you what grape wine is made of, whether it is blanc de blanc made of all-white grapes, blanc de noir made of all-black grapes, or rose champagne and so on.

⑦ The address of the brewer or bottler. What we see is the sign "Elabor Parr Brewer and his detailed address". Sometimes I see "[]is trube par ...", which refers to the name and detailed address of the dealer.

⑧ Regarding the capacity of champagne bottles, is it 0.375 liter, 0.75 liter, 1.5 liter, 3 liter, 4.5 liter, 6 liter, 9 liter, 12 liter or 15 liter? Often write "750ml" or "75cl", that is, the capacity of 0.75l. Please see "Knowledge of wine bottles".

For non-sparkling wine, the brewing year is the guarantee of wine quality, that is, the year of grape harvest, because the harvest of grapes depends largely on the weather of that year, and buying wine with a year can get more quality confirmation. Otherwise, wines without vintage are likely to be mixed wines for many years, which often happens in Bordeaux and Burgundy. Champagne, on the other hand, is a mixture of hundreds of wines, so it has its richness and diversity. Blended with wines from different years, and then aged for many years to make fine products.

Famous wineries generally store quite old wines.

Most champagne has no year. Generally speaking, champagne marked with MILLESIME year is a high-yield year of grapes (high glucose content and good quality), which will be marked on the label. Such as "veiadiage 1996'", brut 1993, "millesime"1995 ","GraIade Amlee 1990 "and" ROcolte de l ". Anlle'e 1989 "and the words" Brut 1993 Cuve' E2000 "are the 2000 champagne wine made from 1993 grapes. And this champagne promises 100% quality, you can rest assured that every bottle will satisfy you.

Good year of champagne: If the year is 1975, 79, 82, 83, 85, 86, 88, 89, 90, 93, 94, 95, 96, especially 1988, 89 and 90 are the best years in history.

In recent years, 2000, 1999 and 1998 have been another high-yield year, just wait a little. Brewing and listing can not be completed in one day, and good wine and special wine are more than 10 years. It seems that people are right to call champagne brewers future masters.

Second, the meaning of the registration code

Let's explain the capitalized abbreviations used by champagne producers in trademark use.

Rn: the abbreviation of grape-manipulator, which means that the vineyard owner grows his own grapes and makes champagne with his own grapes instead of buying them. In other words, from the nursing of grape planting process to the completion of brewing, it is organized by the vineyard owner himself or the family business. This form of organization became popular in the 1930s, especially in the 1950s. Up to now, it is still the most common and simple organizational production form of French wine production, and there are almost no management regulations. There are such small family wineries almost everywhere in Burgundy, and each wine has its own characteristics. At present, there are 46 12 such enterprises in champagne.

Nm: nm: Negociant-short for manipulator, is a large-scale and long-standing production form (the oldest winery Ruinartl729 was established in 729 and still exists today), brewed by Maison. These wineries can buy grapes, squeeze grape juice or still wine for final brewing.

Most wineries own vineyards (NM Winery * * * owns 4,000 hectares of vineyards, while the vineyard owner * * * owns more than 27,000 hectares of vineyards). Although they can't meet all the needs of wine making, they ensure the high-quality management of vineyards and the source of famous brands. Such as moet &；; There are quite a few vineyards in Shangton, Pompeii, Kaige, Ponsardine and Taitinger. The sales of champagne produced by big wineries account for 70% of the whole region, and 90% of the 70% champagne is exported. At present, there are 120 such wineries in Champagne District. The strong alliance between many large wineries has increased their competitive advantage and ability to resist market risks.

CM: the abbreviation of cooperative de manipulation, which is a cooperative wine-making organization form that appeared at the same time in champagne area and self-produced rm after the end of the First World War. There are about 65,438+00,000 grape growers in Champagne. They either independently complete the whole brewing process (belonging to the above-mentioned NM type) or form a cooperative. Because their vineyards are limited (some are less than 1 hectare), they join hands to squeeze grapes and produce still wine (some are directly sold to semi-finished products such as big wineries, and some continue to brew champagne). If we continue to brew champagne, its trademark will be named after the cooperative. A small number of cooperative members remove the sediment by themselves (DEDORGEMENT is the late stage of champagne brewing), so that they have the right to affix their own trademarks (mostly named after themselves), which is another production organization form in champagne area-RC (Reliable-Cooperative).

Champagne * * currently has 140 cooperatives, which is also one of the regions with the largest number of French cooperatives, second only to languedoc, languedoc. Among them, there are 4 1 cooperative integrating production and marketing. The more famous ones are: H? . Bran & Company, Jacqueline, Merry, Nicola Feyat, Palmer & Pannier Paul Gorge, De Saint-Galle, Youfu Devo, etc.

Ma: Marque auxiliaire for short is a trademark named after the name of the dealer or the hotel or bar that sells the wine, not brewed by them. Brewers are usually represented by the following "name and address of elaborepar brewer".

Sr: short for society de recortant, and the corresponding company is responsible for grape picking and brewing.

All these registration codes are managed by CIVC Champagne Joint Committee for standardization and systematization.

Second, secondary label

The sub-label gives consumers more information, telling people what grapes this bottle of champagne is made of, the proportion of different grape varieties, the best thing to drink this wine and the best temperature. If it is rose champagne, it should be marked with color, and if it is grapes from grands crus or Premiere Urs Cruz, it should also be marked and explained on the main label.

Third, the neck label.

It fully shows the winemaker's personality and label design style, from which we can enjoy the culture and history of the French nation in a hurry.

This is Mi Yue&; There is a century pattern on Chandon's neck label, and the trophy in the middle is specially designed for Queen Elizabeth III. Champagne has been highly sought after by the British court since its birth, and soon spread to Germany, Russia and neighboring countries at that time. On the left of the trophy is a lion and on the right is a unicorn. In the Middle Ages, they represented men and women respectively. The bravery and strength of lions and the flexibility and delicacy of unicorns are the true portrayal of the tough and earnest spirit of champagne men and women. This can be seen in many other brands of champagne neck labels, and the trophy in the middle shows that the winery has a long history of glory and glory.

The crown is a symbol of kingship, while the nobles, dukes, marquis, earl, viscount, baron and knight in France, the corresponding symbol crown, as well as the city emblem and family emblem, symbolize glory, rights and prominent memories. Champagne is engraved on the neck label, which represents a certain historical significance. A bottle of wine always has a certain origin with city-states, regions, families, wineries and even small villages that grow grapes. This will arouse the desire of wine label collectors to explore.

Shields were the protective weapons of Frankish tribes in the third century. Warriors are brave and good at fighting with swords or daggers. This martial spirit is regarded as the most glorious symbol of adult men. According to historical records, in 75 1 year, when Pippin was declared king of Frank, the nobles held him high on the shield to show their support according to the custom of ancient Germanic tribes.

Lily is the symbol of the French royal family, and the Three Represents are the most valuable.

This is the neck mark of Carlard――du chene winery. The double-headed eagle leans against the saber and looks back proudly, representing the status of the winery in Sha Hungry. As we know, the double-headed eagle means that the emperor took the imperial seal from 12 century, and it is also a symbol of Russia. This kind of wine was very popular in the Russian court during Tsar Nicholas II's reign, and it was used as a neck mark to illustrate the glorious historical position of winemakers.

This is the neck mark of Lansen Winery, and the swallowtail cross is a knight's medal once won by the founder of the Winery, which became the symbol and glory of the Winery at 1798.

This is a trademark carved by Jacquart cooperative according to the goddess of information riding a flying horse and playing a trumpet at the entrance of Tuileries Garden in Place de la Concorde, Paris. The goddess of information in ancient Greek and Roman legends has 100 pairs of eyes, 100 ears and 100 mouths. She is a child of the earth, knows all the secrets of mankind, and is also the messenger of Zeus, releasing the latest information. Behind it are the Eiffel Tower and Napoleon's golden dome. Nearly 700 vineyard owners of Jaquart Cooperative established their own brands in 1962 with their vitality, unity and fighting spirit, and their output also jumped to the top of French champagne. Qi Xin, play the triumph in the market together and March into the world.

1, table wine (Levins table)

2. VQPRD (Lesvins qualite productions dans des regions determinations), a high-quality wine produced in limited producing areas.

The classification of French wines is to divide each category in the European Union into two categories, with a total of four categories:

◆ Table wine can be divided into:

Daily wine (wine)

Regional table wine (wine)

◆ Fine wines in limited producing areas can be divided into:

VDQS (Yi Zheng) is defined as a high-quality wine.

Wine controlled by a.o.c. (grade) in the producing area. 0 original control)

Wine for daily use (VIN DE TABLE) is managed by L 'Onivins Office Nation Alinterpr of Esslonnel des Yi Zheng, a national wine cross-industry organization in, which manages grape varieties, minimum alcohol content (8.5 degrees) and maximum acidity (1 liter of acid). As a kind of daily drinking wine, the output of daily wine accounts for half of French wine, and there is a downward trend at present. Usually there are words such as VIN DE TABLE FRANCAISE on the label, indicating that this wine is made in France. If this wine is made of grapes from EU countries, the label says "Melange de Yi Zheng de Differentiates Pays de la Communaute Europe", and it is forbidden to use grapes from countries outside the EU. Only the quality of this wine has no special quality requirements, but it must meet the minimum requirements of the European Union for wine.

Regional table wine (wine)

This wine was formulated by the decree issued by L'ONIVINS 1973, a French national wine cross-industry organization. Among them, there are strict regulations and quality evaluation on grape varieties, brewing methods and yield (the maximum capacity per hectare is 9000~ 10 000/0,000 liters). Regional table wine has regional characteristics because of its region and province. At first, this wine was limited to local consumption, but in the past 10 years, its development speed was like thunder, accounting for 20% of the total French wine production (annual output1000 billion liters). By 1997, the number of brands had exceeded 150. Moreover, as a rising star, regional table wine began to spread all over France and exported to all countries in the world with the characteristics of good quality and low price.

Regional table wine can be divided into three types:

Named after their provinces, Wendai Padez Ode and Wendai Padez Duval;

For example, VIN DE PAYS D spans different provinces. 0C；

Provincial thresholds, such as VIN DE PAYS DE COTES DU TARN.

VDQS limited edition boutique wine

The grade is slightly lower than AOC, and 1949 was also established by inao (Institut national des claims d' origin), which has strict regulations on the geographical scope, varieties and output of vineyards (the capacity of wine per hectare is 6000~8000 liters), and it needs experts to taste it to get this title. At present, there are more than 30 kinds of such wines in France, just like substitute athletes waiting for the game at any time. The number of VDQS wines is decreasing, because they are popularized to AOC, such as Provence, Corbier, languedoc: Roussillon and other wines.

Controlling AOC of wine in producing area

French first-class wine, all famous wines in France belong to this category. INAO, the French National Institute of Nomenclature of Origin, has strict regulations on the geographical location of vineyards, the maximum yield of wine, grape varieties, the minimum alcohol content of wine, grape planting techniques and the aging conditions of wine. All AOC-rated wines should be regularly tasted and analyzed by the Naming Association of Origin.

The requirements of AOC grade wine are the most stringent to ensure high quality wine. There will be such a mark on the label: "XXXX production area control" or "XXXX production area control".

Teach you how to taste champagne

Champagne has become a magic weapon to create a happy atmosphere. Daniel, Propaganda Director of French Champagne Industry Federation (CIVC)? Luo Song visited China last month and told us a lot about champagne.

Champagne region: Located in the northeast of Paris, France, it is the northernmost wine producing region in France and the earliest legal wine producing region in France. Only the wine produced in champagne area can be called champagne, and the same type of wine produced in addition can only be called sparkling wine.

Variety of Champagne: Only three kinds of grapes are planted in Champagne area, namely, Black Pi Nuo and Maurier Black Pi Nuo for brewing red champagne and Chardonnay for brewing white champagne. Therefore, if strictly distinguished, there are four kinds of champagne, namely pink champagne brewed with red grapes, champagne brewed with grapes of the same year and marked with the year, white grape champagne brewed with Chardonnay and red grape champagne brewed with black Pi Nuo or Maurier Pi Nuo monier.

Champagne with food: Champagne can be used not only as an aperitif, but also with different dishes and desserts. Pink champagne can be paired with French foie gras, ham or poultry, or with Chinese braised pork. White grape champagne can be paired with French mutton, steamed fish and boiled shrimp in Chinese food.

Best drinking temperature: The best drinking temperature of champagne should be 8℃ to 10℃. Before drinking, put it in an ice bucket for 20 minutes or lay it flat in the refrigerator for 3 hours.