Lolorosso Romaine Radicho
Wednesday, June 4, 2008
Wine label Reading
The Wine Label Decoder
1. Wine maker or winery: The company or firm that made the wine or, in some cases, the wine's trademark name.
2. Appellation: The country or region where the grapes for this wine were grown. This may be as broad as "California" or as narrow as a specific vineyard like "Trittenheimer Altärchen." Note, however, that the California wine pictured here lists a more narrow appellation ("El Dorado County") and takes advantage of the option to denote its specific vineyard source ("Wylie-Fenaughty") as well. The German wine also mentions its region ("Mosel-Saar-Ruwer"). In most countries, wine-growing regions ("appellations") are defined by law, and wines made in these regions will carry legal language on the label such as "Appellation Controlée" in France or "Denominazione della Origine Contrallata (DOC)" in Italy. Most regulations allow up to 15 percent of the wine to be made from grapes grown outside the area.
3. Vintage: This is the year in which the grapes were harvested, not the year in which the wine was bottled, which for some wines may be years later. Note that some countries add the
local word for "vintage" to the label: "Cosecha" in Spain, "Vendemmia" in Italian. (Most national wine laws require that at least 85 percent of the wine be harvested in the year of vintage; up to 15 percent may be blended in from other years.)
4. Variety: The specific kind of grapes from which the wine was made. Not all wines disclose varietal content. Most French and Italian wines do not do so, for example, because the wine laws require the wines of each region be made from traditional varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec in Bordeaux, for example; Sangiovese and others in the case of Chianti, and the indigenous grapes Obidiah and Merwah in the offbeat Lebanese white wine from Chateau Musar pictured under "Other." Most countries allow the use of some non-varietal grapes in the blend. In most states of the U.S., for example, only 75 percent of the wine's content must be of the named varietal. In Europe and Australia, the rule is usually 85 percent.
5. Ripeness: In a tradition known primarily in Germany and, in somewhat different form,
Austria, some wines use special terminology to reflect the ripeness of the grapes and the quality of the finished wine. The German wine pictured, for instance, is a "Kabinett," the lowest ripeness level in "Qualitätswein mit Prädikat," the highest quality level. For more information on the German system, read John Trombley's excellent article, Knowing the German Quality System for Wines. Some German wine labels will also show "Trocken" ("Dry") or "Halbtrocken" ("Half Dry") to denote wines vinified to less natural sweetness.
6. Estate bottling and winery information: If the wine is "estate bottled" (made from grapes grown and harvested in the winery's own vineyards), this will be disclosed with language on the label such as the French "Mise en bouteille(s) au Chateau;" the German "Gutsabfüllung"; or the English "estate bottled" or "grown, produced and bottled."
7. Other required information: This may vary widely depending on national regulations. German wines, for example, carry an "Amptliche Prüfungs Nummer (AP Number)," the serial number it received during official testing (barely visible on the right in the pictured label). French wines may carry their ranking from traditional classifications (such as "Grand Cru" or "Premier Cru" on qualifying Burgundies). The back labels of wines sold in the U.S. are typically decked out with required consumer warnings such as the notorious "Surgeon General's Warning" and notices that the wines contain sulfites. Wine
labels also carry small print disclosing the wine's approximate alcoholic content and the size of the bottle, as highlighted on several of the labels photos. Imported wines in the U.S. normally bear the name and other information about the company that imported the wine.
8. Optional information: Additional information that may range from winemaker's notes or detailed analytical and tasting information to advertising hype are often featured on labels, especially the back label. Not to mention the ubiquitous UPC bar code!
1. Wine maker or winery: The company or firm that made the wine or, in some cases, the wine's trademark name.
2. Appellation: The country or region where the grapes for this wine were grown. This may be as broad as "California" or as narrow as a specific vineyard like "Trittenheimer Altärchen." Note, however, that the California wine pictured here lists a more narrow appellation ("El Dorado County") and takes advantage of the option to denote its specific vineyard source ("Wylie-Fenaughty") as well. The German wine also mentions its region ("Mosel-Saar-Ruwer"). In most countries, wine-growing regions ("appellations") are defined by law, and wines made in these regions will carry legal language on the label such as "Appellation Controlée" in France or "Denominazione della Origine Contrallata (DOC)" in Italy. Most regulations allow up to 15 percent of the wine to be made from grapes grown outside the area.
3. Vintage: This is the year in which the grapes were harvested, not the year in which the wine was bottled, which for some wines may be years later. Note that some countries add the
local word for "vintage" to the label: "Cosecha" in Spain, "Vendemmia" in Italian. (Most national wine laws require that at least 85 percent of the wine be harvested in the year of vintage; up to 15 percent may be blended in from other years.)4. Variety: The specific kind of grapes from which the wine was made. Not all wines disclose varietal content. Most French and Italian wines do not do so, for example, because the wine laws require the wines of each region be made from traditional varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec in Bordeaux, for example; Sangiovese and others in the case of Chianti, and the indigenous grapes Obidiah and Merwah in the offbeat Lebanese white wine from Chateau Musar pictured under "Other." Most countries allow the use of some non-varietal grapes in the blend. In most states of the U.S., for example, only 75 percent of the wine's content must be of the named varietal. In Europe and Australia, the rule is usually 85 percent.
5. Ripeness: In a tradition known primarily in Germany and, in somewhat different form,
Austria, some wines use special terminology to reflect the ripeness of the grapes and the quality of the finished wine. The German wine pictured, for instance, is a "Kabinett," the lowest ripeness level in "Qualitätswein mit Prädikat," the highest quality level. For more information on the German system, read John Trombley's excellent article, Knowing the German Quality System for Wines. Some German wine labels will also show "Trocken" ("Dry") or "Halbtrocken" ("Half Dry") to denote wines vinified to less natural sweetness.6. Estate bottling and winery information: If the wine is "estate bottled" (made from grapes grown and harvested in the winery's own vineyards), this will be disclosed with language on the label such as the French "Mise en bouteille(s) au Chateau;" the German "Gutsabfüllung"; or the English "estate bottled" or "grown, produced and bottled."
7. Other required information: This may vary widely depending on national regulations. German wines, for example, carry an "Amptliche Prüfungs Nummer (AP Number)," the serial number it received during official testing (barely visible on the right in the pictured label). French wines may carry their ranking from traditional classifications (such as "Grand Cru" or "Premier Cru" on qualifying Burgundies). The back labels of wines sold in the U.S. are typically decked out with required consumer warnings such as the notorious "Surgeon General's Warning" and notices that the wines contain sulfites. Wine
labels also carry small print disclosing the wine's approximate alcoholic content and the size of the bottle, as highlighted on several of the labels photos. Imported wines in the U.S. normally bear the name and other information about the company that imported the wine.8. Optional information: Additional information that may range from winemaker's notes or detailed analytical and tasting information to advertising hype are often featured on labels, especially the back label. Not to mention the ubiquitous UPC bar code!
Some Salad Derssings
Aioli - garlic flavored mayonnaise and lemon juice
Caesar Dressing - White wine, olive oil, mayo, mustard, and egg yolk
Vinaigrette - Balsamic Vinegar, red wine, oil
Thousand island - Mayo, catsup, pickle relish chopped eggs, chili sauce
Honey Mustard - Honey, mustard, white wine, vinegar, lemon juice, olive oil
Tomato basil Vinaigrette - sun dried tomatoes, basil leaves, red wine, and balsamic Cocktail dressing - Mayo, catsup, grated egg, worstireshire sauce , tobasco
Caesar Dressing - White wine, olive oil, mayo, mustard, and egg yolk
Vinaigrette - Balsamic Vinegar, red wine, oil
Thousand island - Mayo, catsup, pickle relish chopped eggs, chili sauce
Honey Mustard - Honey, mustard, white wine, vinegar, lemon juice, olive oil
Tomato basil Vinaigrette - sun dried tomatoes, basil leaves, red wine, and balsamic Cocktail dressing - Mayo, catsup, grated egg, worstireshire sauce , tobasco
Sequence Of Table Service
1st Welcoming and greeting - Receptionist or Head Waiter
2nd escorting to table - Receptionist
3rd seating the guest - Waiter or Captain
4th offering aperitifs - Captain waiter or Waiter
5th serving drinks/water - Waiter or Busboy
6th presenting menu - Waiter or captain
7th taking order - Waiter or captain
8th placing order to the kitchen - busboy or waiter
9th completing set up - busboy or waiter
10th pick up - busboy or waiter
11th serving - waiter
12th busing out - busboy
13th cordials - waiter or captain
14th billing out - waiter or captain
15th bidding goodbye - all staff
2nd escorting to table - Receptionist
3rd seating the guest - Waiter or Captain
4th offering aperitifs - Captain waiter or Waiter
5th serving drinks/water - Waiter or Busboy
6th presenting menu - Waiter or captain
7th taking order - Waiter or captain
8th placing order to the kitchen - busboy or waiter
9th completing set up - busboy or waiter
10th pick up - busboy or waiter
11th serving - waiter
12th busing out - busboy
13th cordials - waiter or captain
14th billing out - waiter or captain
15th bidding goodbye - all staff
Dining Service
Russian Service
When food is pre arrange in a platter with enough servings for one table, then the waiter dishes it out from the platter to the individual plates of the guest.
(Move counter clockwise, serve to left side of the guest.)
American Service or plated srvice
Also called American service, when food is already plated in the kitchen ready to serve to the guest including garnish and accompaniments.
(Move clockwise serves to the guest right)
Gueridon or French Service
Also known as French service, the food is partially prepared and pre-cut in the kitchen, and then the full preparation is done at the side of the guest table.
Buffet Service
Foods are line up in a buffet table in correct sequence, guest will be the one to get their own servings
When food is pre arrange in a platter with enough servings for one table, then the waiter dishes it out from the platter to the individual plates of the guest.
(Move counter clockwise, serve to left side of the guest.)
American Service or plated srvice
Also called American service, when food is already plated in the kitchen ready to serve to the guest including garnish and accompaniments.
(Move clockwise serves to the guest right)
Gueridon or French Service
Also known as French service, the food is partially prepared and pre-cut in the kitchen, and then the full preparation is done at the side of the guest table.
Buffet Service
Foods are line up in a buffet table in correct sequence, guest will be the one to get their own servings
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