WINE KNOWLEDGE

Jambo,

INTRODUCTION

Wine is an alcoholic beverage obtained from fermentation of the juice of freshly gathered grapes. This is a process which has been carried out in the district of origin and according to local practice and tradition.

The word "Wine" comes from the word "Oinos"(Olvos), meaning grape wine, but if qualified it would mean fermented juice from other fruits. 

We can trace Wine's earliest history in the first chapter of the Bible, when Noah made the revolution change (after the great storm) from being a nomad to a settled life: 

Genesis chapter 9:20-21 

" 'And Noah began to be an husbandman, and he planted a vineyard:' - 'And he drank of the wine, and was drunken; and he was uncovered within his tent.' "

It's certain that viticulture and wine drinking had started by 4000 BC. The first developments in the Middle or Near East, around Caspian Sea and Mesopotamia.

GRAPES

Grapes are small, round, smooth-skinned edible fruit, usually purple, red, or green, which grows in bunches on vines of genus Vitis.

Types Of Grapes 

Black/Red Grapes 

*Pinot Noir, 

*Garnay, 

*Merlot, 

*Malbec, 

*Shiraz, 

*Cabernet Sauvignon, etc. 

b) White Grapes 

*Chardonnay, 

*Aligote, 

*Sermillion, 

*Sauvignon Blanc, 

*Muscudele,

*Merlot Blanc, etc. 

FACTORS INFLUENCING THE CHARACTER OF WINE 

1. Latitude 

Wine grows best at 30° - 50° latitude north or south of the equator. 

2. Climate 

Require short winter with good supply of rain. Summer should be long, quite hot with a good supply of rain. 

3. Soil 

Should be relatively poor, with a lot of pebbles, limestone chalks, gravel and quite a good percentage of minerals should have the ability to retain heat. 

4. Aspect 

Vines grown on the south facing slopes will usually make finer wines due to longer exposure to sunshine. 

5. Grape Variety 

Pinot Noir and Cabernet Sauvignon are finer quality are red/black while Riesling and Chardonnay are white. 

6. Viticulture 

Care and cultivation of the vines, ploughing, weeding, spraying and harvesting. 

7. Vinification 

The wine makers themselves and the technology they use. 

8. Age

Flavor of the wine changes as it matures with age. 

CATEGORIES OF WINE

(a) Table Wine

This is the result of natural natural fermentation of grape juice and divided into three:

(i) Red Wine - They are made from black/red grapes. The color pigment in the skin of black grapes is an indicator, which turns red in the presence of acids. The black skin is left in the fermentation tanks for 21 days. 

(ii) White Wine - They can be made from any colour grapes, the skin must be removed as soon as pressing is complete and the juice left to ferment alone. 

(iii) Rose Wine - The skin of the black grapes are left in the fermentation tank for only 24-36hrs, so that some of the red color is retained. 

(b) Fortified Wine 

They are table wines which have been added brandy grape spirit, to bring the alcoholic content to 20%.

(c) Sparkling Wine 

They are made when the carbon dioxide gas produced during fermentation is imprisoned in the wine and not allowed to escape. 

(d) Champagne Wine 

They are sparkling wines made in the region called Champagne in France(only). 

(e) Fruit Wine

They are wines obtained through the fermentation of freshly gathered fruits(not grapes). 

(f) Tonic Wine

They are table wines which have had vitamins/health improves added to them. 

VINIFICATION PROCESS

This is the process of making wine. It involves the following steps:

1. Harvesting 

This is gathering of grapes and transporting them to the pressing house. 

2. Pressing 

The grapes are pressed to obtain the juice. The juice is called 'Must.'

3. Fermentation 

This is the process where yeast comes into contact with sugars and convert it into alcohol and carbon dioxide. The alcohol formed in the production of wine is ethyl(ethanol). 

Methyl(Methanol) alcohol as compared to ethyl alcohol, is obtained by distillation of wood and other organic plants. Unless it is purified, it has an unpleasant smell and is dangerous in any state. It causes intoxication, blindness, coma and often death. 

*Red Wines are generally fermented in vats in order to obtain the maximum amount of pigmentation from the skin. Fermentation begins with the skin still present in the must. The running wine is removed from the skin after a few days when sufficient color and tannin have been obtained. 

*White Wines are often fermented in vats but the best result are obtained by allowing the must to ferment in small casks. The grapes(white or red) are pressed immediately after harvest and only the juice goes for fermentation. 

*Rose' Wine fermenting juice must be drawn be drawn off from skin before it extracts too much deep pigmentation from the grape skin. 

*You stop fermentation by:

-Adding sulphur or sulphur dioxide 

-Adding of alcohol 

-Lowering the temperature 

*Why stop fermentation 

-To control the alcoholic content 

-To control the sweetness 

*Sweetness in wine 

-Dry Wine ~all sugar was used during fermentation 

-Sweet Wine ~all sugar was not used during fermentation 

*Chaptalisation 

This is the process where sugar is artificially added to increase the alcohol content of wine or sweetness. 

4. Racking 

This is the process of removing the insoluble residual. 

5. Fining 

This is the stage of further clarification and purification. 

6. Filtering 

This is removal of the cloudiness in the wine to make it clear. 

7. Blending 

This is the mixing of wines of different years or countries or grapes so as to come up with a different taste or brand. 

8. Maturation 

This is keeping the wine in oak casks until they reach maturity. 

9. Bottling 

It is done in glass bottles and their shapes are determined by the country of origin. 

10. Binning/Storage 

The wines are laid horizontally so that the wine is in contact with the cork.

WINE PRODUCING COUNTRIES 

A). FRANCE 

It is the largest wine producing country in Europe. It's soil and climate are favorable for cultivation of grapes. 

France's main producing areas/regions are:

1. Bordeaux 

2. Burgundy 

3. Alsace 

4. Cotes du Rhones 

5. Cote du Provence 

6. The Loire Valley 

7. Champagne 

1. Bordeaux Wines 

>The top quality districts of Bordeaux are:

*Medoc

*Graves 

*Sauternes 

*Pomerol 

*St. Emillion 

>The main black/red grapes from Bordeaux are:

*Cabernet Sauvignon 

*Merlot 

*Malbec 

*Petit Verdot 

>The main white grapes from Bordeaux are:

*Sauvignon Blanc 

*Muscadels 

*St. Emillion 

>Bordeaux Wines are classified into:

*Chateau Lafite Rothchild (Medoc) 

*Chateau Latour (Medoc) 

*Chateau Magounx (Medoc) 

*Chateau Haut-Brion (Graves) 

2. Burgundy 

The Burgundy region is long and narrow stretching between Dijon and Lyon. It produces more red grapes than white. 

>Burgundy's main grapes are:

*Pinot Noir (red) 

*Gamay (red) 

*Chardonnay (white) 

*Aligote (white) 

>Burgundy's main production areas:

*Chablis 

*Cote d' Or

*Southern Burgundy 

>Burgundy's wines:

*Pomard (red) 

*Beaujolais (red) 

*Cote d' Or (red) 

*Nuit St. George (red) 

*Chablis (white) 

*Pouilly (white) 

3. Alsace

Most Alsace wines are white. The Alsace region boarders Germany just across the Rhine. Alsace wines are named for the grape unlike other French wines.

>Among Alsace best varieties are:

*Riesling

*Traminer

*Sylvaner

*Pinot Gris

*Gewurztraminer

>The Alsace white wines are dry and have a strong bouquet. Gewurztraminer is spicy and goes well with curry dishes.

4. Cotes du Rhones

The soil, which is stoney, produce wines of different character. The red wines are very robust, Chateau Neuf Du-Pape being among the best.

Cotes du Rhones has also produced some Rose' wine, 'Tavel' being a famous example.

5. Cotes du Provence

Cotes du Provence produces some White, Red and Rose' wines. Among the most popular being Cotes du Provence Rose'

6. The Loire Valley

This is in central France along the Loire River and its tributaries. Chenin blanc, Sauvignon Blanc, Cabernet franc, Gamay, Pinot noir are among the main grapes from this region. 

7. Champagne

>Champagne is a wine producing region in France. 

>Main grapes in Champagne are:

*Pinot Noir

*Pinot Meunier

*Chardonnay

>Champagne wines are made from both white and red/black grapes, but if only white grapes are used, the wine will be known as 'Blanc de Blanc'.

B). GERMANY

Germany has two main wine growing areas ie Rhine and Mosel.

>The Rhine Wines 

Are known as Hocks. They are usually marketed in tall slender necked brown bottles and are full of bouquet. Examples are:

*Neisteiner 

*Hockheimer 

*Liebfraumilch 

*Johannisberger 

>The Moselle Wines

Are are marketed in green bottles. They are usually dry and have a strong bouquet and a tendency to sparkle(Spritzig). They are very good for producing sparkling wines called Sekts eg Henkel Trocken and Matheus Muller. 

Some good Moselle examples are:

*Zeiltinger 

*Piesporter 

*Bernkasteler 

*Moselblumchen 

C). ITALY 

It is one of the largest wine producing countries in the world. 

>The main producing areas are:

*Rome 

*Piedmont 

*Lombardy 

*Tuscany 

*La Campanie 

>Common red wines from Italy are:

*Badolino 

*Valpolicella 

*Chianti 

*Barolo 

*Grumelo 

>Common white wines from Italy are:

*Orvieto 

*Soave 

D). SOUTH AFRICA 

The colony founder 'Jan Van Riebeek' planted the first vines in 1652. He was the surgeon on board the Durtc Ship which made the first landing. 

Governor 'Simon Van Der Stel' (Jan Van Riebeek's successor), further developed the South African Wine Industry from Groot Constantia, near Cape Town.

The Cape Winegrowers received a boost, which was very welcomed when a large number of Protestants arrived from France in 1688. Many of them had the expertise to help advise or develop their own vineyards around the Cape regions.

The KWV

KWV is the South African Wine Farmers Association, which was founded in 1918 and is now responsible for more than 90% of all wine produced in South Africa.

Large cooperative wineries have been developed and KWV assist the growers in advising on production techniques and marketing.

The Vintage takes place in April or May. All the new vines planted in South Africa are grafted onto American root-stock to prevent Phylloxera.

The Little Karod(little dessert) region produces well-known South African Port and Sherry. Other production areas are Worcester, Robertson, Montague and Ladysmith.

Table wines and good quality brandy are also produced in South Africa, eg

*Nederberg

*Pinotage

*Atto rouge

Other large wine producing countries include: Spain, Portugal, Switzerland, USA, Chile, Austria, Israel, etc.

FORTIFIED WINES

These are wines which have been strengthen by addition of grape spirit during or after fermentation. They are consumed before or after the main meal.

Fortified wines can be found in several groups of brands namely:

1. Sherry - South of Spain

2. Port - Oporto in Portugal

3. Madeira - Madeira Island

4. Marsala - Sicily, Italy

5. Malaga - Malaga in Spain

6. Teragon - Barcelona, Spain. 

Their alcoholic strength varies between 15-22%

1. Sherry Fortified Wine 

This is a product of Spain from a region known as Jerez de la Frontera, in the district of Andalusia. 

>It is always taken as an apperit. Heavy or Cream Sherries are taken as digestives and are served in Sherry Glass or Capitas.

>Types of Sherry

a) Finos

From dry to sweet types as follows:

*Manzanilla - Very dry, pale in color and ages well.

*Finos - Very dry delicate wine but slightly less dry than Manzanilla.

*Amontillado - This is the least dry.

b) Olorosos

*Oloroso - Full bodied, heavy and sweet.

*Amoroso - Sweeter and softer than Oloroso, aka cream sherry. 

>Brand examples are:

*Bristol Cream 

*Bristol Milk

*Tio Pepe 

*Highlife 

*Gonzales 

2. Port Fortified Wine

Port is the greatest fortified wine in the world. These are fortified wines from Douro Valley in Portugal. 

>Types of Port Wine

*Ruby Port

Are matured in a short time in casks, they are full bodied and robust deep ruby in color. 

*Tawny Port 

Are kept longer in casks(2yrs or more), their 'brownish orange color' gives them their name. They are less sweeter than the Ruby. 

*Crusted Port

This is a blend of high quality wine, usually from different vintages. When kept for several years in casks, they develop a crust in the bottle. 

*Vintage Port 

They are good products from particular years, which are aged between 10-30yrs. 

*White Port 

They are made from elegant, well balanced wine and made the same way as Tawny Ports. 

*Late Bottled Port 

They are aged in casks instead of bottles, for 6-8yrs 

3. Madeira Fortified Wine 

They are the most versatile fortified wine. They can be served as soup wine, as an aperitif and a dessert wine. 

They have a smokey taste from the soil / climate of the island(Madeira) but chiefly from the cooking process(Estufa system). 

Estufa System - This is a system used in Madeira, where the wine undergoes a method of heat treatment or partial cooking. 

4. Marsala Fortified Wine 

This is the main dessert wine in Italy, made in Northwest Sicily. 

5. Malaga Fortified Wine 

This is a fortified wine with a predominant aroma of raisins. 

6. Teragon Fortified Wine 

It is deeply colored and a very fortified wine from Barcelona, Spain.

CHAMPAGNE AND SPARKLING WINES 

The name Champagne refers to a wine producing region as well as the process the wine is made. Champagne is a sparkling wine but for a sparkling wine to be called Champagne it has to:

*Come from the Champagne region of France, 

*Go through the Champagne method of making wine,

*Vines/Grapes should be grown in the Champagne region. 

Champagne is a blended wine, where grapes from different regions are used. The main grapes grown for making champagne are: Pinot Noir, Pinot Meunier and Chardonnay. Champagne wines are made from both white and red/black grapes, but if only white grapes are used, the wine will be known as 'Blanc de Blanc'.

The percentage of sugar in the dosage is determined by the style of the wine as follows:

* Extra Brut - Bone Dry

* Brut - Very Dry

* Extra Sec - Dry to Medium Dry 

* Sec - Medium Sweet 

* Demi Sec - Sweet 

* Demi Doux - Sweeter 

* Doux Rich - Very Sweet 

Types of Champagne are:

1. Super Vintage Champagne 

These are wine of supreme merit, made from the best grapes of an exceptional year and put up under special labels. Eg: Don Perignon, Don Ruinart and Moet & Chandon. They are expensive and usually reserved for important personage or occasions. 

2. Vintage Champagne 

This is a wine from an year when all the factors were favorable to produce grapes of perfection, with the correct proportion of acidity, sugar and other characteristics. It's a wine of a single year. 

3. Pink Champagne 

It is made by blending red and white wines prior to their bottling. 

4. Non-Vintage Champagne 

These are other champagnes that don't fall under the above three. 

Examples of world sparkling wines:

* Duc de Layat - France 

* Veuve du Vernay - France 

* Asti Spumante - Italy 

* Martini Brut - Italy 

* Black Tower - Germany 

* Henkel Trocken - Germany 

There are four way to add sparkle to wine:

a) The Champagne Method

In this method yeast and sugar are added to dry wine and bottled immediately. The second fermentation takes place inside the sealed bottle and CO2 is unable to escape and becomes chemically bonded in the wine. 

b) The Tank (cuve close) or Charmat Method

It was invented by Eugene Charmat(French) in 1909. This whereby the wine undergoes secondary fermentation in a sealed tank and then filtered and bottled under pressure. 

c) The Transfer Method 

The second fermentation takes place inside the bottle, which is then chilled and disgorged (ie to discharge or empty) into a pressurized tank. There the wine is filtered and then bottled under pressure. 

d) The Impregnation or Injection Method 

In this method, CO2 is pumped into the chilled wine under pressure. It is the quickest and the cheapest methods of all. 

WINE TASTING 

There are three senses employed when tasting wine ie, Sight, Smell and Taste. 

When tasting wine:

a) Pour only a small amount into a long stem, clear, crystal wine glass. 

b) Hold the glass by the stem or foot against bright light. 

* Never hold the wine glass by it's bowl, because it will convey from your hand to the wine. 

* Observe the color and clarity of the wine 

c) Swirl the wine around in the glass and breath in the aroma before tasting

* Observe whether the wine runs down the glass quickly or "in legs" or "in threads." 

* Observe or feel the bouquet ie "the body" 

d) Take a sip (not a gulp), roll it over the the tongue and breath over it. Now you can swallow the wine. 

There are many taste observations and impressions that arise from this wine tasting experience. A few are described below:

1. The degree of sweetness 

If all the grape sugar is converted into sugar during fermentation and none is added to sweeten, the wine is described dry. 

2. The body

This is the feel of the wine in the mouth. It comes from the alcohol, the sugar, tannin and glycerin (formed during fermentation). 

* A light bodied wine is low in one or more of the body components. 

* If you taste a full bodied wine, it feels your mouth in a serious way, eg fruitiness etc.

WINE AND FOOD HARMONY 

The following are basic general rules that may be followed in choosing wine wine should accompany certain meals:

1. It should be noted that when one wants to take wine with a meal, then the Aperitif selected should be a 'grape' (wine based), rather than a 'grain' (spirit based) aperitif, since the latter will spoil the palate.

2. The Starter Coarse are best accompanied by a Dry White or Rose' Wine.

3. Natural dishes should be complemented by the national wine of their country. Thus for instance, 'Italian Red Wine' should be served with 'Pasta Bolognese.'

4. Fish dishes are most suited to well chilled dry white wines.

5. Red Meats such as Beef and Lamb, blend and harmonize well with red wines.

6. White Meats such as veal and pork are acceptable with medium white wines.

7. Game Dishes require heavier and more robust red wine to complement the full flavour of the dishes.

8. Sweets and Dessert are served at the end of the meal and here it is acceptable to offer well chilled sweet white wines. They harmonize best with dishes containing fruits.

9. Majority of Cheese blend well with Port and other Dry Robust Red Wine. Port is the best for Cheese.

10. The grain and fruit based Brandies and Liqueurs all harmonize well with coffee.

A few basic cum general rules down below, will ensure that one appreciates the best characteristics of the wines selected to be accompany a meal:

* Champagne or Sparkling Wine complement most foods.

* Consume Red Wine with Red Meat and White Wine with White Meat. If unsure, often a Rose' Wine would be ideal. 

* Consume White Wine before Red Wine.

* Consume Dry Wine before Sweet Wine.

* Consume a "Good Wine" before a "Great Wine."

* Commence with a grape aperitif rather than a grain aperitif before or prior to the meal.

* Temperature your wine correctly, sometimes our room temperature is too warm especially in the hot season, so you can chill the wine for 15 minutes before serving it.

* If possible, open a red wine 15 minutes before serving it.

CONCLUSION 

These are general wine basics. You can also enjoy your wine the best possible way you like, eg If you love your "Pan Fried Fish Fillet on a bed of Steamed Seasonal Vegetables, accompanied by Mashed Potatoes & Tomato Sauce" served with a Merlot Grape Wine - then who are we? It's your palate! Ain't some rules there to be 'broken.'

Cheers and see at the comments section or in the next article.

We are hoteliers and hospitality is our business!

Regards... 

FOOD AND BEVERAGE SERVICE

Jambo, 

INTRODUCTION

To work in the hospitality service industry is a duty that should willingly and automatically come from the heart and not by force. A good reason why we(Hoteliers) call our customers "Guests" instead of referring to them as "Clients" or "Consumers." 

Just like in your own house/home, when you receive visitors(family or friends), you usually give them, the best of everything in your possession ie, a warm reception, the best food and beverages and it's service, best utensils, your best beddings, conversations and the list goes on and these recurs until the time of the guests' departure. The same applies or should reflect to the daily routine of hoteliers as hosts to their guests.

Every walk in or regular guest should be warmly received without Prejudice. Prejudice comes from two Latin words - Pre(before) and Judice(judge). It refers to the negative opinion, judgment, belief or feelings we hold about individuals because of their membership in/to certain groups or categories. It also means judging someone even before you really get to know him/er. Prejudice is mostly caused by, a person's skin color, language, culture, religion, nationality, family, sex, social status, age, etc. 

Everything should be done in certain and timely way/manner, thus reflecting the type of outlet. This article will help in expounding(to some extent) on Food and Beverage Service - Etiquettes, Attributes, Techniques and General Knowledge. 

TOPICS

a). Personal Grooming and Hygiene for Food and Beverage Service Staff. 

b). Attributes of Food and Beverage Service Staff. 

c). Restaurant Service Equipment. 

d). The Cover and Table Set Up. 

e). Principles of Food and Beverage. 

f). Order of Serving. 

A). PERSONAL GROOMING AND HYGIENE FOR FOOD AND BEVERAGE SERVICE STAFF

1. Staff should always be clean and a moderate deodorant is recommended, avoid strong after shaves and perfumes. 

2. Sufficient and adequate sleep, healthy eating, drinking enough water, regular exercise is essential. 

3. Hands should be cleaned regularly, even without having visited the toilet. Nails should be short and uncolored. 

4. Gents should only have a neat trimmed moustache and beard. Avoid funky belts with big buckles. 

5. Ladies should wear light make up. Earrings should only be studs or sleepers. 

6. Shoes be comfortable, clean and of neat design. 

7. Cuts, Burns and Uncoated Pimples should be well dressed. 

8. Teeth should be brushed at least twice a day(morning and evening) or immediately after every meal if possible. 

9. Do not put silverware, crockery, service clothes, etc in your pockets. 

10. Avoid the following mannerisms when you are in the presence of guests:

*Chewing gum or eating, 

*Running fingers through your hair, 

*Touching your mouth, poking your nose or ears. 

*Scratching, 

*Drawing back mucus, 

*Pocketing, 

*Positioning your waist belt, 

*Smoking, 

*Blowing your nose, 

*Toothpick in your mouth,

*Over gazing at guests or listening to their conversations 

Some mannerisms cannot be 100% avoided, but can be done at the back of house, immediately followed by a wash of hands. 

B). ATTRIBUTES OF FOOD AND BEVERAGE SERVICE STAFF 

What is expected:

1. Knowledge of food and beverage

One should have sufficient knowledge of all items on the menu, preparation, service and pricing. 

2. Punctuality 

Reporting to work, time in/out in one's station should be observed. One should be in his/her station 15min before time to enable proper handing over from fellow mates, supervisor or manager. 

3. Local knowledge 

First know your establishment, then it's surroundings. Daily happenings, local attractions(positive), etc Examples - Nearest Taxis, Dry cleaners, how many minutes to the airport, etc. 

4. Personality 

Staff should be tactful, courteous, good mannered, intelligent and of even temper(slow to anger). 

5. Honesty 

Don't tell lies, speak the truth and gain trustworthiness. 

6. Loyality

Never reveal company secrets, work plans, etc. Input extra time for your employer, do not steal - it affects profits. 

7. Attitude 

Develop positive attitude to guests, look at them as being the purpose of your work or business and not as a bother. 

8. Reliability 

Be dependent and strive to work on your own with minimal or no supervision. 

9. Memory 

Good memory is an asset of a good F & B service staff. This helps identify things like particular/certain guests' dis/likes. 

10. Sales ability 

The service staff being a sales person, should have good sales ability and knowledge of all items being offered and their correct service styles. Be able to contribute to personal selling and merchandising. 

11. Conduct 

This should be impeccable and followed to the letter at all time, from first guest contact to their departure. House policies and regulations should be keenly observed. 

12. Sense of urgency 

The staff being sales persons' and in order for the establishment to penetrate maximum amount of business in a certain period with a high net profit as possible, the staff must develop a sense of urgency. 

13. Guest satisfaction 

The service staff must ensure that the guests have all they require and that they are completely satisfied before leaving the premise. 

14. Guest Complains

The staff should have a pleasant manner and show that they are courteous and keep into consideration of any guest complaints, even if it involves calling a fellow workmate of higher position than his/her's to intervene(on how to better the situation). 

15. A team player 

This is simply working hand in hand with fellow workmates, either peers, lower or higher levels in peace and harmony, without looking or gauging the size or percentage of work they are doing. Though it's good to always be neutrally sharp, because some people could/would also take advantage of your ever willing to help policy. 

C). RESTAURANT SERVICE EQUIPMENT 

They are divided into seven categories, ie (1) Linen, (2) Glassware, (3) Chinaware, (4) Silverware, (5) Furniture, (6) Accessories, (7) Bar Equipment. 

1) Linen 

These are textile material used in the restaurant, eg Tables Clothes, Guest Napkins, Wiping Clothes, Napperons, Tray Mats, Skirting Clothes, Moltons, etc

* A Napperon is used in saving laundering of the main table cloth and reduce the color monotony. 

* A Molton has three functions, (i) keeps the guest comfortable, (ii) reduces noise when one is setting the table, (iii) holds the the table cloth from sliding. 

2) Glassware 

They include: Beer Mugs, Long Tumblers, Short Tumblers, Cognac Snifters, Brandy Balloons, Red Wine, White Wine, Water Goblet, Moselle, Collins, High Ball, Champagne Flute/Tulip/Shallow, Whiskey Tumbler, Harricane, Old Fashion Whiskey Tumbler, Sherry Capita, Liqueur, Shot, Fancy(any other funky glasses mostly used in cocktails). 

3) Chinaware 

They include: Meat Plates, Entrée Plates, Soup Bowls and Saucers, Consommé Cups and Saucers, Side Plates, Dessert Plates, Tea Cups and Saucers, Sugar Dishes, Salt and Pepper Shakers, Flower Vases, etc. 

4) Silverware 

Majority of them are Cutlery eg Meat Knives/Forks, Steak Knives/Forks, Soup Spoons, Dessert Spoons/Forks/Knives, Fish Slicers/Forks, Cake Slicers, Tea Spoons, Mocca Spoons, Service Covers, Snail Forks/Knives, Oyster Forks, Lobster Scrapers/Forks, Serving Tongs, Serving Spoons, Soup Ladles, Hot Platter Plates, Chafing Dishes, etc

5) Furniture 

These are basically restaurant eg Tables, chairs, Cocktail Table/Stools, Side Boards, etc, be it of any nature(wooden, metallic or plastic). 

6) Accessories 

They include: Salt and Pepper Shakers, Toothpick Holders, Ash Trays, Service Trays, Table Numbers, Bread Buskets, Reservation Boards, Red Wine Buskets, White Wine Stands, Flower Vases, Tent Card Holders, Bill Folders, Candle Holders, etc. 

7) Bar Equipment 

They are: Tot Measures, Bar Knife, Bar Sieve, Cocktail Shaker, Cork Screw, Tin Opener, Bottle Opener, Blender, Blender, Bar Hammer, Ice Crusher, Fruit Juice Squeezer, White Wine Coolet, Ice Bucket, Tongs, Bar Spoons, Chopping Board, Wiping Clothes, Dustbins, Extention Cables, Fridges, Ice Makers, etc

Handling Restaurant Equipment

1. Linen

Should be clean, unstained, starched, ironed and not torn.

* Always face the entrance when laying the table clothes, so that you can guests walking in.

2. Glassware

Clean, wipe, steam then polish.

3. Furniture

Check for stability on stands and joints.

4. Chinaware

Clean and wipe, avoid chipped or broken items.

5. Accessories

Fill menages - Add few rice grains inside the salt shakers to minimize moisture in the salt caused by naked air exposure through the eye holes. Flowers vase should be clean, change water and replace an worn out flower with a fresh one. Always wipe soiled accessories(table Mats, menus, etc). 

6. Silverwares

Clean, wipe, dip into hot water then polish.

7. Bar equipment

Always ensure that everything is in good working condition before starting shifts. 

*it's very embarrassing when a guest sits at the bar counter, then your in and out of the bar, to either get something or assistance, in order for you to deliver his/her order.

D) THE COVER AND TABLE SET UP

The Cover 

The Cover/s is/are determined by the number of pax(guests) that are going to be set for, in a particular table and the type of food and service being offered.

The Covers are general restaurant items that are set on the table before or during the guests' stay(sit down for a meal), eg table mats, forks, knives, glasses, etc. They are to be laid symmetrically.

Forks, side plates, butter knives are to be laid on the left side of the cover, ie per guest. 

Spoons and knives to the right of the cover.

Glasses are set on the front right side of the cover.

General accessories should be placed at the center of the table, for easy reach of all guests.

The cover should not be over burdened, extra or additional items should be laid in the side board.

Different Table Set Ups

E) PRINCIPLES OF FOOD AND BEVERAGE 

1. Beverage should be served from the right side of the guest. 

2. Plated food should be served right side of the guest, except for a plated side salad. 

3. The waitstaff should not reach across the table when carrying out table service. 

4. Food from the platter plate should be served from the left side of the guest, using either a pair of service covers or a service tong. 

5. Before placing or picking any kind of item from the table, the service staff should first announce their presence to avoid accidents that may occur by unconsult movements from the guests being served. 

F) ORDER OF SERVING 

The following order of serving is applied when more than one guest is eating. One guest must have precedence before the others. So below are some guidelines for the order of serving. 

1. When a woman and a man or a couple are/is eating together, - Serve the lady first. 

2. When two couples are eating together, - Serve the lady on the host's right first, then the other lady, then the gentleman and end with the host. 

3. When three couples are eating together, the host and the hostess sit facing each other, - Serve the lady on the host's right first, then the lady on the host's left second, then the hostess, then the gentlemen and finally the host. 

4. When serving more than six people and they are all eating together, - Serve the person on host's right first and then serve all other guests in clockwise. Alternatively, serve the lady on the host's right first, then the lady on his left, then all guests, continously round from the host's right. 

5. In other situations and when it is not apparent who is the host or hostess, then the following order prevails:

(i) Old before young, 

(ii) Ladies before gentlemen, 

(iii) Children before ladies. 

but

When serving diplomats and senior government people, according to etiquette - the visiting president, minister or diplomat of either sex should be served first, the host immediately after, then the lady on the host's left, then the lady on host's host's right, then finally all other guests starting with ladies. 

CONCLUSION 

Working in hospitality, especially when your duty is tending/serving guests' tables in a fast paced environment should be a self driven calling and not by force. You should learn to leave your personal issues out of the premise's perimeter and enter into a new realm of serving with a courteous smile. If your troubles are too much of a burden and might affect your ability of delivering quality guest experience, kindly involve your immediate Supervisor or Manager to advise you on the way forward or give you a pardon. 

If at any given time you feel that guests are bothering you by requesting for your service or you are finding it hard to follow the laid down procedures, then my friend you are in wrong industry. You can try Accounts, Construction, Plumbing, Farming, etc, there no one will ask you to wipe soiled tables or pick up used wet serviettes. 

See you at the comments section. 

We are hoteliers and hospitality is our business! 

Regards... 

FOOD AND BEVERAGE SERVICE STYLES

Jambo, 

INTRODUCTION 

There are many different types of food and beverage service styles or procedures, but the major categories of the food service are (1) Plate Service, (2) Cart Service, (3) Plater Service, (4) Buffet Service, (5) Family style service.

TWENTY DIFFERENT FOOD SERVICE STYLES 

1. Table Service

*Table service is considered as a border category of service style which consists of English Service, American Service, Pre plated Service Etc.

*In this type of service, the guest is seated at the table with laid cover and orders from the menu.

*The guest has to be greeted with an eye contact and a warm welcome.

*The server or waiter should normally address the guest by sir or madam.

*If the server knows the guest name then they should address the guest by their Surname and title.

*Assist the guest in seating as per the number of persons or any special requests.

*While seating the guests the least desirable areas like the tables near to side stations, kitchen, dishwashing area etc. to be only offered if all other tables are full.

*The menu to be presented after opening to the women first, then the host and clockwise for other guests.

*Special attention to be given to kids.

*When serving the guest orders the server or waiter should have a good understanding of who ordered what dishes.

2. English Service / Platter Service 

*English service requires the food to be placed on large platters or in large bowls.

*These food portions are then delivered to the guest's table by waiters/servers.

*Once the host checks and approves the food the same is placed on the table.

*The guests then pass the food around the table and serve themselves.

*In some cases, the host may also ask the waiter to serve the food.

*This service style requires waiters to be well skilled in its procedures. 

*This type of service also requires little dining area or space.There is a higher or rapid table turnover rate with this type of service.

*One of the major disadvantages of the platter style service is the difficulty to control the portion sizes. This is because the last guest who gets served may not get enough item if other guest had taken more.

3. French Service

*This is a very detailed and highly skilled, very elaborate and expensive type of service. The chefs demonstrate their culinary skill, by preparing meals in front of the guests.

*This kind of service is found in fine dining restaurants, where high profile guests and VIPs usually frequent. 

*Plated entrees are served from the right, all other courses from the left while beverages are served from the right.

*This style is very expensive because it involves professional waiters to the serve properly and slowly. The ambience and decor of the restaurant are always in high luxury and all diners are given the individual attention as they enjoy.

4. Silver Service

* It is similar to both French and Guèridon type of Services. The difference is the elaborate sterling and expensive silverware used.

*Only fine dining or speciality restaurants use silverware due to the high investment and maintenance cost.

*The table is normally set with sterling silverware and all food is portioned into silverware from the kitchen and during serving the waiter presents the food to the host for approval and serves to the guests. A pair of service covers are used. 

5. American Service / Pre-plated Service

*This one of the most common and widely accepted kinds of service. Where wait staff take guests orders in the dining area and the order is sent to kitchen staff via KOT (Kitchen Order Ticket).

*Food is prepared and pre-plated in the kitchen itself by the chef. The server or bus person then carry or brings the food to the guests. 

6. Russian Service

*It is similar to the French Service but faster and less expensive. It involves a lot of display and presentation.

*Whole joints, poultry, game, fish etc are elaborately garnished and dressed. After presenting to the guest the server or waiter portions or carve them to the guests.

7. Cart Service / Guèridon Service 

*In this service, partially cooked food from the kitchen is brought to the service area in a Guèridon trolley, which has a portable heating unit for completing the cooking process.

*A wide variety of fish, meat and poultry is either cooked or flamed (flambéed) in the trolley. A Chef du rang is responsible for taking orders, serving drinks and preparing food at the table, but in large establishments, Commis du rang assists the Chef du rang. 

*The Food is always served from the right hand side of the guest. All the fixtures, furniture, layout, etc, in the restaurant should be compatible with this elegant and personalized guest service. 

Gueridon Type of F&B service provides highly personalised guest service.

8. Snack Bar Service

A Tall stool is placed on a counter so the guest may order and eat at the counter itself.

The menu is presented either as a menu card or is simply displayed on a black board or on a LCD Monitor or guests can choose directly from the display counter.

9. Self Service

This is where guests are required to help themselves. Food is either kept on a counter or in a buffet, where guests choose and pick up the food that they require. Payment is either done prior to the food pickup or after food is picked up.

10. Buffet Service 

*Buffet service displays food in a chafing dishes on counters or tables. Guests help themselves to pick up as many and as many items, they would like to eat.

*Silver and Chinawares are kept at the starting of the buffet counter. Servers behind the buffet counter or tables usually assist the guests in serving the food from the chafing dishes. 

*Buffet can be a simple food spread to very elaborate food, beverage, starters, dessert, salad, etc. The staff should consistently keep the buffet replenished.

*In other set ups, there are on the spot/live cooking along or at the end of the buffet table or counter, where chefs finish off on selected foods eg fish, meat, omeletees, pasta etc.

*Special attention and planning are required for buffet layout and the recommended number of guests on one buffet food counter/table is 75-100 Pax, for this type of service is recommended for large gathering or party.

*The banquet staff should maintain cleanliness and order during buffet service. 

11. Cafeteria Service

*This is generally used in Canteens, Industries, Staff Cafeterias etc. It has limited or fixed menu and the prices may or may not be at a subsidised rate.

12. Single Point Service

*Guest pay for the food and beverage over the counter and receives the same at there and then. 

Fast food, takeaways, Kiosk, drive through are good examples.

*Automated vending machines are also considered as single point food and beverage service.

13. Room Service 

*Just as the name suggests, this is providing service in a guest's room. Food and beverage orders are placed by either, the room telephone or interactive television or hotels' mobile apps and the orders delivered using a room service trolly.

14. Take Away Service

*It's similar to the single point style of F&B service. Orders are received either over the counter, driveway, telephone, website or mobile app.

*Food and Beverage are packed and payments are either made in advance via online payment or paid by cash at the time of order pickup.

15. Mobile Pantries 

*These are moving food preparation pantries installed in service elevators. Orders taken are passed on to the moving pantry, where the food is prepared and served on the appropriate floor or room. 

There are other types of mobile pantries where the food is prepared in the main kitchen and then sent to the floor or room using a mini mobile pantry.

16. Blue Plate Service 

This is a type of table service commonly used for a small group of guests. The food served is pre-plated and consists of meat, starch and vegetables and at times the plates may have ridges. 

17. Automatic or Conveyer Belt Service

*Food and beverage are served to guest via a conveyer belt. Orders are made via the restaurants or hotels mobile app after selecting the table or seat number.

*Food is then delivered via a conveyer belt to the table. There are restaurants with continues conveyer belt circulating around the counter, chef places the prepared dishes on the conveyer belt. Eg: Sushi Restaurant.

18. Robotic Service

*This service is often found in Casino's and Luxury Cruise Liners. Guest makes orders to an interactive touch screen after scanning their room key card.

*Selections are made from the touchscreen, which is then sent to the robotic arms processors. The order is then prepared by the Robotic arm and placed on a small conveyor belt.

*Payment is automatically charged to the guest room account.

*Smart phones/technology with the hotels or cruise liners mobile app installed are also used for selecting the orders.

19. Cocktail Service

*This is where finger foods/mini bites are pre-plated on huge platters and a wait staff takes the food round to the guests. In this set up, the guests are usually on their feet/standing and pick the finger foods directly from the platter plates.

*The same applies to beverages, different drinks are pre-poured into glasses at the bar counter and the wait staff then carry and take them round to the guests.

20. Patient/Bed Service

*This is similar to room service. The staff deliver food and beverages, directly to the patient's bed. 

*In some hospitals there are optional menus where the patients can pre-order, while in others, patients eat what is programed for a particular time.

CONCLUSION 

There you have it, a very long list of different types of food service styles. Some are easy/simple while others complex and involving. 

But remember, the more complicated they are, coupled with a wide range variety of different coarses and beverages - the higher the guests' pay. See you in the next article or at the comments section.

We are hoteliers and hospitality is our business!

Regards... 

BEVERAGE KNOWLEDGE (Basics - Part 1)

INTRODUCTION 

Ever since human beings settled down to cultivation of cereals and vines, alcohol has played a fundamental role in the society. It's has served as an object of religious and a lubricant of social intercourse.

It has been used in the treatment of wounds and diseases, as stimulant as well as being valued for it's taste. It has also been employed as an old to digestion of food, a means of quenching thirst and as well as a source of nutrition in it's own right.

There are many biblical references to social drinking as well as it being a fundamental element in many Christians(followers of Jesus Christ and the Holy Bible) sacraments. Example of a biblical reference is found in Genesis 9:20-21 and 1st Timothy 5:23 .

Opposite with the immediate paragraph above Muslims(followers of Prophet Mohammed and the Holy Quran) are forbidden to drink alcohol. According to legend, the prohibition was imposed following an incident that occurred while prophets and disciples were drinking together after a dinner in Medina. The incident caused Prophet Mohammed such a concern that he asked Allah how he could stop/prevent this from happening again and several years later, an alternative to alcohol(during social meetings) was found in the form of coffee and other non-alcoholic drinks, etc.

Beverage/Drinks can generally be divided into eight categories, namely;- (1) Aperitifs, (2) Spirits, (3) Liqueurs, (4) Beers, (5) Cocktails, (6) Non-Alcoholics, (7) Wines 

1) APERITIFS

These are drinks taken before or after meals, either as appetizers or digestives. They are divided into three groups, namely (a) Vermouths, (b) Bitters, (c) Anises

a) Vermouths

They are made on the basis of fortified and 'aromitized' sweat or dry white wine. Their alcohol content ranges between 16-18%. Examples are Cinzano, Martini, Carpano, Bellard, Noully, Prat, Richard, etc

b) Bitters

They are wine based drinks in which various plants and roots are steeped, such as Quinine, bitter oranges, lemon peels, etc. Their alcohol content ranges between 17-45%. Examples Dubonnet, Bhyrr, Suze, Appenzeller, Weisflog, Cynar, Campari, Rossi, Fernet Blanca, Underberg, Angostura, etc.

c) Anises

They are anis seeds based drinks, they are to be served always with very cold water and sugar cubes. Their alcohol content ranges between 40-45%. Examples are Pernod, Riccard, Berger, Pastis, etc.

2) SPIRITS

They are different categorized drinks obtained by distillation, after fermentation of either fruits, cereals, molasses, or vegetables sugar or starch bases. Spirits are divided into (a) Brandy, (b) Cognac, (c) Whisky, (d) Gin, (e) Vodka, (f) Rum. 

a) Brandy 

This is a product of distillation of fermented juice of fresh grapes without addition of any other spirit. Examples are Levoux, Beehive, Richot, Viceroy, etc. 

b) Cognac 

This is a brandy that is produced in the Cognac region of France only. Their bases(wine or grapes) should also be from the Cognac region only. Example are Martell, Courvoisier, Hine, Remy Martin, Bisquit, Otard, Delamain, Hennessey, etc. 

The taste and color of cognacs is a result of it's being kept for long periods inside oak barrels. Their quality is identified by stars and letters marked on the bottles, ie

* - 3yrs in cask, 

** - 4yrs in cask, 

*** - 5yrs in cask, 

VO - Very Old(10-12yrs),

VSO - Very Superior Old(12-17yrs),

VSOP - Very Superior Old Pale(20-25yrs),

VVSOP - Very Very Superior Old Pale(40yrs),

XO - Extra Old(40yrs),

Extra - 70yrs Old. 

(courtesy of Kenya Utalii College) 

Cognacs are served in Cognacs Snifter Glasses, while Brandies are served in Brandy Balloon Glasses, though both are almost similar in appearance. 

c) Whisky 

This is a product of distillation of cereals/grains, mainly malted barley, maize, rye, etc. There are different kinds, according to the on their country of origin: 

*Scotch Whisky 

They are made in Scotland and divided into two:

(i) Grain Whisky - made from barley and maize, usually unmalted and distilled in a continuous still. 

(ii) Malt Whisky - made from malted barley and are double distilled eg Caolila, Lagavulin, The Glenlivet, Glenfiddich, Glenmorangie, Glen Kinchie, Talisker, etc.

Other examples are of ordinary scotch whiskies are: Teachers, Long John, Hunters, Chivas Regal, Royal Salute, Johnie Walkers', VAT 69, J & B, etc.

*Irish Whiskey 

They are made in Ireland, tripple distilled of either malted or unmalted barley with some grains and their maturity period is about 7yrs. Examples are Old Bush, John Power, John Jameson, etc.

*Canadian Whiskey 

They are made in Canada and made of any cereal, but commonly rye and maize combined. It's distillation is patent still and matures in oak casks in a period 5yrs. Examples of Canadian Club, 66 Gilead Crimson, Pike Creek, Crown Royal, Forty Creek, etc.

*American Whiskey 

They are made in America. Their types are: 

(i) Bourbons - These are whiskies made in Bourbon Kentucky State and mature between 3-4yrs in new charred casks. They are 51% maize based, examples are Four Roses, Jack Daniels, Wild Turkey, Early Times, Old Crow, Old Foresters, etc. 

(ii) Rye - made of not less than 51% rye. 

(iii) Corn - made of at least 80% maize.

d) Gin

This is a spirit obtained from a wash made from fermented grains, malted barley, maize or rye and mainly flavored with juniper berries. Patent still is used to obtain it, but unlike whiskey or brandy it does not require a maturity period.

They are categorized in three: 

(i) London Dry Gin - Dry, colorless and slightly flavored with juniper berries, coriander, fennel and almond. 

(ii) Old Tom Gin - They are sweetened with sugar syrup. 

(iii) Plymouth Gin - They are wholly sweetened.

Examples are Gordons, Gilbeys, London Dry, Beefeaters, Sapphire, etc.

e) Vodka

This is a product of distillation of fermented mash of grain(wheat, rye, barley, maize). It's best if filtered through a charcoal filter to purify the flavor.

Examples are Smirrnoff, Pushkin, Skky, Ciroc, Grey Goose, etc. Main producing countries are Russia, Poland, USA, China.

f) Rum

This is a product of distillation of molasses or fermented sugar products. It's mostly carried out in large scale sugar producing countries like Jamaica, Cuba, Australia, Venezuela, Brazil, Trinidad, Kenya, etc.

It's initially colorless but it acquires it's golden brown color by being aged in oak barrels. There three types of rums, ie 

(i) White Rum - It is light in body flavor and smell. Matures in one year. 

(ii) Dark Rum - It's rich and full bodied. 

(iii) Light Rum - This refers to the more aromatic rum.

3) LIQUEURS

These are flavored and sweetened spirits. Every liqueur has a spirit base on it's own eg Whisky, Brandy, Vodka, etc. They fall under three categories, ie Herb, Fruit and Coffee Liqueurs.

Kindly note;-

*Brandy Liqueur - Is a liqueur whose base is brandy...

while

*Liqueur Brandy - Is a brandy of excellence and maturity

Examples are Kenya Gold, Amarula, Baileys, Benedictine, Cointreau, Creme De Menthe, Drambuie, Grand Marnier, Irish Mist, Advocant, Kirsch, Tia Maria, etc

4)BEERS

A beer is a hop flavored beverage obtained from fermentation of certain cereal. Barley, hops, yeast, sugar, stabilizers and water are the main ingredients.

Types of beers are

a) Ale Beer 

It's light beer of low alcoholic content.

b) Lager Beer 

It's a beer which has been aged for a longer time than an ale. Bottom yeast is used unlike other yeasts, because it stays at the bottom of the fermenting vessel instead of raising up. A second fermentation takes place at a very lower rate.

c) Stout Beer

This is a dark beer with high alcoholic content than a lager. It's highly flavored because of rich content of hops. 

d) Porter Beer 

This is a a weaken version of a stout beer. It's dark and brewed from charred and brown malts. 

e) Draft Beer 

This is beer served from Keg. It's never pasteurized, which gives it a distinct taste from bottled beer. It's shelf life is shorter, so it's supposed to be stored in a cool place. 

Beer can be taken straight from the bottle or served in either a beer mug, beer tulip, long tumbler or can also be served as a cocktail eg

*Black Velvet - Beer mixed with Champagne

*Boiler Maker - Beer mixed with Whiskey

*Dog Nose - Beer mixed with Gin

*Beer Buster - Beer mixed with Vodka

*Tom Boy - Beer mixed with Tomato Juice

*Shandy - Beer mixed with a Soft Drink

*Red Eye - Beer mixed with Tomato Juice and Eggs.

5) COCKTAILS

A cocktail is a beverage composed of two or more alcoholic or non-alcoholic drinks, mixed together at a certain standard proportion.

Components of a cocktail are: 

(i) A Base - Usually a spirit, 

(ii) A Sweetener - may be a syrup, sugar or liqueurs, 

(iii) A Souring - Often a fresh fruit juice, bitters or other ingredients like limes, lemons, mint, etc.

There are different types of cocktails, namely: Flips, Fizzes, Cobblers, Egg-Nogs, Grogs, Sours, Coolers, Daisles, Collins, Punches, Cups, Slings, Toddies, Frappes, High Balls, Pick-Me-Ups, Juleps, Rickeys, Sangarees, Sangrias, Floaters, etc

There are hundreds of cocktail examples, but just to name a few, Crocodile In The Sky, Bloody Mary, White Mischief, Caprioska, White Lady, Dry Martini, Manhattan, Screwdriver, Cosmopolitan, Daiquiris', etc(the list is endless). 

6) NON ALCOHOLIC 

Strict religious laws, Sport Developments, Anti-Alcohol Campaigns, etc have minimized the consumption of alcoholic drinks.

Non alcoholic drinks are:

*Natural Mineral Water, 

*Artificial Mineral Water(Sparkling), 

*Syrups, 

*Juices,

*Sodas, 

*Tea(Jasmine, Herbal, Earl Grey, Orange Pekoe, Tisanes, Iced Tea, Fruit Tea, Assam, Ceylon), 

*Coffee(Arabica and Robusta) - Espresso, Cappuccino, Decaffeinated, Iced, Irish(whisky), Turkish/Egyptian, Russian(vodka), Monk, Jamaican(rum), Calypso(Tia Maria), Highland scotch whisky), Café Royale(Brandy), etc

7) WINES

Wine is an alcoholic beverage obtained from fermentation of juice obtained from freshly gathered grapes. 

There are several types of grapes:

a) Black/Red Grapes 

*Pinot Noir, 

*Garnay, 

*Merlot, 

*Malbec, 

*Shiraz, 

*Cabernet Sauvignon, etc. 

b) White Grapes 

*Chardonnay, 

*Aligote, 

*Sermillion, 

*Sauvignon Blanc, 

*Muscudele,

*Merlot Blanc, etc. 

There are several categories of wine, namely: Table, Fortified, Sparkling, Sparkling, Fruit and Tonic. 

(a) Table Wine

This is the result of natural natural fermentation of grape juice and divided into three:

(i) Red Wine - They are made from black/red grapes. The color pigment in the skin of black grapes is an indicator, which turns red in the presence of acids. The black skin is left in the fermentation tanks for 21 days. 

(ii) White Wine - They can be made from any colour grapes, the skin must be removed as soon as pressing is complete and the juice left to ferment alone. 

(iii) Rose Wine - The skin of the black grapes are left in the fermentation tank for only 24-36hrs, so that some of the red color is retained. 

(b) Fortified Wine 

They are table wines which have been added brandy grape spirit, to bring the alcoholic content to 20%.

(c) Sparkling Wine 

They are made when the carbon dioxide gas produced during fermentation is imprisoned in the wine and not allowed to escape. 

(d) Champagne Wine 

They are sparkling wines made in the region called Champagne in France(only). 

(e) Fruit Wine

They are wines obtained through the fermentation of freshly gathered fruits(not grapes). 

(f) Tonic Wine

They are table wines which have had vitamins/health improves added to them. 

Others beverages are;-

*Milk Shakes, 

*Smoothies, 

*Yoghurt, etc. 

CONCLUSION 

Beverage Knowledge is very vast and cannot be covered in one article, so kindly note that these are just basics. 

For example: 

1. In Wine

We have not covered into detail:

*The Vinification Process, 

*Wine Producing Countries, 

*Champagne and Sparkling Wines, 

*The Wine List, 

*Food and Wine Harmony, etc

2. In Non-Alcoholic

We have covered into detail:

* Coffee, 

*Tea, etc. 

3. Cocktails

We have just highlighted but not put into depth. 

But that is subject to another article. See you at the comments section. 

Regards...