Australia

Australia is the most important winemaking region for Irish consumers with approximately 1 out every 4 bottles consumed in Ireland being of Australian origin. The general impression people have of Australia is of a hot dry country. This is generally true, however, Australia has some unique climate conditions where some of the world’s best wines are produced.  Australia is a highly irrigated winemaking region due to the extreme heat and arid conditions and so irrigation is essential to producing any type of wine there.  Many of the wines sold in Ireland are labelled “South-Eastern Australia” and are either  Shiraz, Cabernet or Chardonnay. These tend to be rich, fruity and easy to drink.

There are some exceptional wine regions within Australia, such as those from The Hunter Valley Wine Region in New South Wales, home of McGuigan  Wines which is famous for making sweet style Semillion based wines. The Borossa Valley in South Australia is famous for super rich red wines, quite often Shiraz and benefits from unique soil conditions.

Western Australia, especially in areas around Perth, tends to have a more varied climate and produce more European style wines. Riesling and Sauvignon Blanc have a lot of success in areas such as the Margaret River.  
The main wine making regions in Australia are

New South Wales

• Hastings River
• Hunter
• Mudgee
• Orange
• Cowra
• Southern Highlands
• Shoalhaven Coast
• Hilltops
• Riverina
• Perricoota
• Gundagai
• Tumbarumba
• Canberra District
• New England Australia

Queensland

• South Burnett
• Granite Belt

South Australia

• Clare Valley
• Southern Flinders Ranges
• Barossa Valley
• Eden Valley
• Riverland
• Adelaide Plains
• McLaren Vale
• Kangaroo Islan
• Southern Fleurieu
• Currency Creek
• Langhorne Creek
• Padthaway
• Mount Benson
• Wrattonbully
• Coonawarra
• Robe

Tasmania

• Victoria
• Murray Darling
• Swan Hill
• Rutherglen
• Beechworth
• Alpine Valleys
• King Valley
• Glenrowan
• Upper Goulburn
• Strathbogie Ranges
• Goulburn  Valley
• Heathcote
• Bendigo
• Macedon Ranges
• Sunbury
• Pyrenees
• Grampians
• Henty
• Geelong
• Mornington Peninsula
• Yarra Valley
• Gippsland

Western Australia

• Swan District
• Perth Hills
• Geographe
• Margaret River
• Blackwood Valley
• Pemberton
• Manjimup
• Great Southern

Argentina  

Geographically Argentina is in the same part of the world as Chile and the principle winemaking region is Mendoza. Over 80% of all wine produced in Argentina is done so in the Mendoza region. Within the Mendoza region, there are five oases, namely, Northern Mendoza, Eastern Mendoza, Mendoza River Area, Uco Valley and Southern Mendoza, which all have different characteristics in terms of location, altitude and soil composition. This region is on the same latitude as the Maipo Valley in Chile however there are a number of significant differences between the wines of Chile and the wines of Argentina. This is due to a number of factors, including the fact Argentina is on the opposite site of the Andes Mountains to Chile and the vineyards do not benefit from the cooling action of the Pacific ocean.

The vineyards of Argentina tend to be at very high altitudes as much as 1000m above sea level. The high altitude has a significant affect on the vineyard cycle and even though the daytime temperatures can be quite high, at nightime the temperatures fall very sharply. This means that the grapes can stay longer on the vine and can retain more acidity. The resulting wines can be richly fruity yet are balanced and often very elegant.  This is typically the case for Argentina’s adopted grape variety, Malbec , of which Argentina produces probably the best examples, as the environmental conditions and Argentine soil, is ideal for this red variety.

Other wine producing regions in Argentina include, San Juan, the second biggest wine producing area in Argentina, La Rioja, Salta, Catamarca, Neuquén and Río Negro.

Chile

In winemaking terms Chile is a paradise as it is free from all major vine diseases which means they can go from planting to production in just three years with vines reaching maturity after five to six years compared to 10 years in the rest of the world. The melting snow and ice flowing from the Andes mountain range provide vital irrigation for the vineyard and cooling breezes and ocean fog from the Pacific moderate Chile’s warm climate.

Chile is a country of extremes from the world’s driest desert in the North to the glaciers in the South. It stretches over 2700 miles in length but is no more than 150 miles wide at any point. Flanked to the east by the Andes mountain range and to the west by the Pacific Ocean, it has a unique and ideal climate for winemaking.  The main regions of Chile are around the capital Santiago include the Maipo valley and Casa Blanca Valley. The Maipo valley is home to Chile’s finest reds and the Casa Blanca valley is home to Chile finest whites. Unusually Chile exports over 95% of its wine, mainly to the UK and Ireland and other non wine producing countries.  Chile’s most famous for producing juicy, easy drinking cabernet sauvignon and merlot wines and has championed the minor Bordeaux variety of Carménère which produces exceptional wine in Chile’s unique climate.  Chilean Sauvignon Blanc is statistically the most important variety and a typical Chilean style is a medium bodied abundantly fruity refreshing white wine.

Germany

Germany has a difficult history in terms of wine production with much damage done to its reputation during the 1970’s and 1980’s with mass produced sugary wine such as Liebfraumilch and Hock. Germany has the highest winemaking standards in the world and some of the most confusing and complex wine laws, however, once you get to grips with the difficult pronunciations and gain an understanding of the different levels of quality such as Qva, Kabinet and Spätlese, German wines can be the most rewarding and interesting wines to drink. The principle German grape is Riesling which produces wines that can be light, refreshing and delicate in areas such as the Mosel or rich and full bodied in areas such as Rheinpfalz. These wines can be dry, medium or sweet. For dry wines, look for the term “trocken” or “classic” on the label. The primary regions include Mosel-fahrt-ruwer, Rheingau, Rheinphalz, Baden and Nahe.

Italy

Italy is considered the home of modern winemaking and has more than 2000 recognized regional wine styles designated by DOC or DOCG. A new designation called IGT allows winemakers to produce varietal wines using their regions principle varieties such as Corvina (Valpolicella), Nero D’Avola (Sicilly) and most famously Pinot Grigio (Venetto). Italy’s most famous wine, Chianti, is still its most popular export and is characterised by ripe cherry fruits, medium body and a refreshing bitter twist on the finish.  Like most European wines, Italian wines have been developed over the centuries to accompany local cuisine.

South Africa

South Africa is the oldest of the so called “new World Wine” countries and produces wines that resemble their European cousins in style yet benefit from new world packaging. The principle winemaking areas centre around Cape Town with Stellenbosch producing  South Africa’s top red wine and areas like Walker Bay producing some interesting Pinot Noir and Sauvignon Blanc. Pinotage is South Africa’s very own grape variety that produces some unique wines that consumers will either love or hate but are well worth experimenting on. Other South African wine worth trying are Sauvignon Blanc which tends to be more full bodied yet retains its freshness; Shiraz which does very well in South Africa’s warm climate yet retains an Earthy mineral character  and Chenin Blanc, also known as “Steen”, which produces mainly basic table wines but can produce some exceptionally worthwhile wines.  The main regions are Stellenbosch, Paarl and Western Cape.

New Zealand

Geographically, the furthest South of the “New World Wine” regions, It has a climate broadly similar to Northern France. The most important grape variety is Sauvignon Blanc, which some would argue achieves its pinnacle in New Zealand’s Marlborough region. New Zealand’s north island, in areas such as Hawks Bay and Gisborne, is where some of New Zealand’s most famous brands are produced, i.e White Cloud, Montana etc., however, it is in the South island, in areas such as Marlborough and Otago where New Zealand’s best Sauvignon Blanc and Pinot Noir are produced.

France

France is the birthplace of all modern wine with household grape varieties such as Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc, all of which originated from the classic regions of Bordeaux, Loire and Burgundy. The following is a brief overview of the French Winemaking Region.

Climatically France is varied, with a cool climate in the northern regions of Loire, Champagne and Northern Burgundy and a more moderate climate in Bordeaux and Southern Burgundy and a warm Mediterranean climate in the Rhône and Languedoc regions. It is fair to say the very best wines in the world are French; however, France does not have a monopoly on good winemaking. Loire There are many famous wines produced along the Loire Valley such as Muscadet, a steely dry, light wine, ideal for fish, Vouvray, often richly flavoured, full bodied white made from Chenin Blanc, Sancerre and Pouilly Fumé which are arguably some of the best Sauvignon Blanc wines in the world.

Burgundy
There are only two grape varieties allowed for Burgundy wine namely Chardonnay for white and Pinot Noir for red. Starting in the far North with Chablis and finishing in the South in Macon, the many varied styles of Chardonnay and the impact of climates and soil types are evident in these wines. Pinot Noir is still unrivalled outside of Burgundy. Some exceptional wines are being produced around Dijon, in an area known as the Côtes du Nuits with some famous wines like Nuit-Saint-Georges, Vosnee-Romanee and Gerrey Chambertin. It is important to note that Burgundy’s wine areas are governed by complicated classification systems and the best way to sample Burgundy’s wines is to trust the producers rather than by region.

Beaujolais is technically part of Burgundy. It uses a red variety called Gamet and a unique winemaking process to produce simple white fruity wines, i.e. Fleurie.

Bordeaux
Bordeaux is the most important wine region in the world. Much of the wine produced in Bordeaux is simple, everyday wine called Bordeaux Rouge (Merlot and Cabernet) and Bordeaux Blanc (Sauvignon Blanc and Semillon), however, Bordeaux is all about the Châteaux. Bordeaux is broadly divided by the rivers Garonne and Dordogne which divides the area into the left bank and the right bank. The left bank is on different soil structures which are more suitable to Cabernet Sauvignon based wines and is home to the great wine regions of Pauillac, St. Estephe and St. Juilan. The right bank has damper soil more suitable for Merlot and Cabernet Franc with the regions of Saint Emilion and Pomerol most notable. It is important to note that Bordeaux wines have a complicated classification system so experimenting with Bordeaux wines is recommended once well researched. Sauternes is a famous region in the Southern area of Bordeaux and produces the world’s most luxurious sweet wines.

Rhône
The Rhône is France’s most popular wine region with Côtes du Rhône being the staple wine of most French households. The Rhône is broadly divided into two areas, North and South. Syrah is the main grape of Northern Rhône with powerful, long lived wines such as “Hermitage” and “Cornas” while in the Southern Rhône, the main grape is Grenache, which produces the famous wines of Châteauneuf du Pape and Gigondas .

Southern France
The regions of Languedoc-Roussillon, Provance and Gascogny are home to some of France’s most modern wine and vineyards. This is the region where the designation Vin de Pays Doc can be applied and many inexpensive well made varietal style wines, can be found.  

Spain

Spain produces a wide variety of wine ranging from the most basic to the most extravagant. The principle grape variety for Spanish is Tempranillo which is related to Pinot Noir. The most famous Spanish regions of Rioja, Nevarra and Rivera del Duero  are where this grape variety excels. The medium bodied characterful wines of Chardonnay of Rioja are a sharp contrast to the deep, dark rich wines of Rivera del Duero  and show how climate and winemaking style can produce vastly different wines from the same variety. Up and coming regions such as Toro, Somontano and Campo de Bourja, among others, have given a renewed global interest to Spanish wines. Spain is all about red wine and has some interesting varieties notably,  Monastrell ( mourvèdre) which produces some excellent wines in Spain’s southern region,   and Garnacha (Grenache) reaching its winemaking peak in the high altitude vineyard of Priorato near Barcelona. Spain’s most notable white wine, Albarino, comes from the North Western Region of Galicia and is a refreshing, complex wine.

United States

California is responsible for about 85% of all North American Wine. California’s warm climate is moderated in coastal regions by the Pacific ocean which allows for some exceptional Pinot Noir to be produced, however, in our opinion it is Cabernet Sauvignon and Chardonnay that excel in this region. Further inland, is home to the mass produced wine such as the above mentioned but the almost native Zinfandel variety does exceptionally well and makes robust, abundantly fruity, red wine, in the foothills in the sierra Nevada mountain.

Other regions of note are further up the west coast in Oregon and Washington State and where Pinot Noir and Pinot Gris are the most notable varieties being produced.

Tequila is the national spirit of Mexico and one of the most individual spirits on the planet. Tequila is the product of the Blue Agave.  A large relative of the lily, (not a cactus) the plant is a leaf succulent and looks very much like the top of a pineapple. The Agave takes between 8-12 years to mature. The plants are supervised and as they reach maturity they produce a large spiky flower head.  This is removed by the Jimador (harvester) and concentrates the starch in the bulky heart or pina. When the plant is ready for harvest the spiky leaves are cut of and the large heart which can weight in excess of 100kg is transported to the distillery.  It is then steamed and fermented to produce a pulque - a kind of agave beer and then distilled, normally twice in a Pot Still but there are some exceptions. Regardless, all tequilas come off the still at a low proof, ensuring a full range of agave characters in the final spirit

Tequila is split into four categories:

1. Blanco or silver - aged less than 60 days in metal or wood
2. Joven Abocado - with added caramel but unaged the ‘gold’ tequila
3. Reposado - aged in wood between 61 days and 1 year
4. Anejo - aged for more than 1 year

Rum is defined as a spirit made from sugar cane, or its residues, and as such covers the broadest spectrum of flavours and styles of any spirit. Rum can be easily split into two groups, depending on the raw materials used for production. The English styles of rum, made all over the world but originally in the British islands of the Caribbean, uses the by-product of sugar manufacture, molasses as the base, while the French style Rhum Agricole is based on the juice of unprocessed sugar cane. The rum of Brazil, Cachaca, is a Rhum Agricole with a slight difference; the fibrous material from the sugar cane is included in distillation.  This is what gives Cachaca its’ definitive vegetal flavour

Rum can be further split into categories; light, golden and dark

Light Rums are almost always aged and then filtered. This is the common style and also the one that works best in the clean, citrus based drinks of Cuba.  Good white rum should have a clean and neutral nose with a hint of sweetness on the palette

Golden rums are produced by either aging white rum in oak barrels similar to other spirits, or by the addition of caramel or other sugars to give colour and body.  Of the golden rums, the ones that have been aged are far superior in flavour and are the most versatile of all the rums

Dark rums see the split between aging and colouring more clearly. These rums are very traditional and almost vital for the making of good punch style cocktails, their strong flavour will carry over the likes of orange and pineapple juice. The other dark rums are the long aged boutique rums produced by many distilleries.  These are some of the finest examples of any bottled spirit.

A liqueur is a sweetened infusion of herbs, spices and or fruit. The process of manufacturing liqueurs varies as it is dependent on the ingredients used. The process can normally be split up into two styles. The first is Infusion or Percolation. Both techniques mix spirit with the flavouring material and allow the flavours to leach. Percolation does this more actively by forcing the alcohol repeatedly through the material, often as a vapour. The length of time for each process depends on the amount of flavour required from each ingredient. Other liqueurs are distilled in the manner of gin with the ingredients being added to a still and the resultant distillate containing some of the flavours collected. The spirit is then left either to marry in steel tanks or in many cases to be aged in wood.

Irish Whiskey

All whisky is made from grain, primarily Barley.  This is the ideal grain, it contains a large quantity of starch is easy to germinate and therefore easily produces lots of fermentable sugars.  There are many factors that affect the taste of the whisky and the most important is the treatment of the raw material.  

The malting process is where the seeds are fooled into germination and is halted when the sprout first appears.  Irish whiskies kiln the malt in a sealed oven

The grain is the soaked and yeast is added.  The performance of the yeast is also important to the finished whisky.  Samples are cultured and the exact strain will be a closely protected secret.  Theoretically, the yeast should respire perfectly, converting the sugar into alcohol but it doesn’t quite work that way and other alcohols and by-products are created here

It is then distilled, traditionally for malt whisky in copper pot stills. The shape of which determines the style of spirit that is obtained.  Tall narrow headed stills produce a lighter whisky, as the heavier molecules can never get enough energy to exit the still. The short squat still will produce a much meatier and oilier whisky.  It is apparently dependent on microclimates of reaction occurring in the dents of the still and they have to be copied in when reproducing a still.  The copper provides a catalyst for reactions inside the still.

Irish whisky is normally distilled three times. This further contributes to the smooth gentle character of Irish whiskies

The distillate is then aged in oak barrels that may have been used many times before, most coming from Bourbon County.  The climate dictates a long aging time and it is here in the barrel that the whiskies truly differentiate.  

Scotch

A single malt whiskey is a malt whiskey which is produced in one distillery. A blended Scotch whiskey is a whiskey made with a blend of malt and grain whiskey. Scotch is produced in a similar fashion to Irish Whiskey yet differs primarily in the malting process and distillation. In Scotch whiskies, the malt scotches though use an open fire and the roasting of the malt adds a characteristic flavour.  This is often compounded by the use of peat as the source of the fire.  This pungent smoke is also imparted on the malt bringing smoky flavours all the way through distillation. Scotch whiskies are distilled twice.

American Whiskey

There are four main types of American whiskey:
1.    Bourbon
2.    Rye
3.    Tennessee
4.    Canadian

Bourban is produced using a mixture of grains, however, maize is the most present. It is produced in column and pot stills. The ageing process in charred American oak barrels, has a huge influence in the development of bourbon.

Tennessee is produced similar to bourbon. It differs in its filtration method which involves filtering through maple wood charcoal.

Vodka Translates as ‘little water’ in both Polish and Russian. Any source of fermentable sugars can be used to make vodka.  Most cheap vodkas will have an unspecified mix of various sources, including cane and beet sugars.  Most quality brands are made from a specified grain and are chosen for their local suitability. Originally, most vodkas were flavoured to disguise the inadequacies of the distillation process and to enhance, with herbs and spices, the ‘medicinal’ qualities of the spirit.  Flavouring has now re-emerged as a growing category with a myriad of fruit flavours.  

The 1830’s saw the invention of the continuous or Coffey Still.  This led to the beginnings of a spirit pure enough to be recognized as vodka, today.  Most vodkas now come of the Still at c.96% ABV, the purest it is possible to achieve through distillation

The emergence of the process of filtration allowed further refinement in taste and character and many brands undergo some filtration.

Gin is reasonably easy to produce and the pungent nature of juniper can hide low quality distillate. There are two methods of making gin.  Cold compounding and distillation.

Cold compounded gins are neutral alcohol based, mixed with flavour essences derived from botanicals.  They are cheap and easy to produce, but produce unappealing gin.  All quality gin is distilled gin.

Distilled gin has the botanical ingredients added and redistilled with the spirit.  This can be done in various styles, some macerate, some brands seek for extra time and each process brings out different characteristics. The Botanicals, or flavouring ingredients, can be chosen from a list of around 50 with most brands choosing to use a blend of around 5-10 to produce their spirit. Common Botanicals include (in addition to Juniper): almond, angelica, cardamom, cassia, coriander, cubeb berries, grains of paradise, ginger, citrus peel, liquorice, nutmeg and orris root

Apart from various botanicals and distillation methods, gin is also defined very much by its alcoholic strength.  The flavours of gin will open up with the addition of water but as they are often at different strengths, that water quantity differs also.  Most are bottled between 37.5% and 47%.

Sparkling wines are wines with high levels of carbon dioxide in them. They  are produced in the following methods:

In order to produce a sparkling wine, you first need to produce a still wine. Ideally the still wine will have high levels of acidity and a neutral flavour. There are three different methods of sparkling wine production. The most basic of which is Carbonation. This is where carbon dioxide is pumped into the bottle to create bubbles. For better quality sparkling wine, the aim is to create a second fermentation in the wine to create the bubbles. This can be done in a bottle or in a tank. This second fermentation is achieved by adding a small amount of sugar or un-fermented grape juice and a small amount of fresh yeast to the wine before the container or bottle tank is sealed.

A short period of fermentation will occur during which carbon dioxide will be created. The most common method of second fermentation is the “Tank Method” where the second fermentation takes place in a large stainless steel tank which is sealed under pressure in order for the carbon dioxide to dissolve in the wine to create the sparkle. The most prestigious method of sparkling wine production and the one used for all the best sparkling wines such as Champagne and Cava is where the second fermentation takes place in a bottle. This is a complex and expensive process but generally leads to a finer quality sparkle and a finer quality wine mainly due to the wines extended contact with the dead yeast cell which can impart complex flavours and characters.

Beer & Food

It is important to firstly understand the characteristics of the beer you are trying to match with food. Light beer is complimented by light food with light flavours (such as a salad) and heavy beer is complimented by heavy food with strong flavours (such as steak).  Another suggestion is to match the origin of the beer to the cuisine from that same country of origin.

Food and Wine

There are many different guidelines for matching wines with food, however they should not be considered to be very strict guidelines. The most important consideration is that you are drinking a wine that you like. The basic premise of wine with food matching is to consider the characteristics of both the wine and the food. These include items such as the acidity levels, style of cooking (frying, boiling, baking etc.), flavour intensity, types of flavours, weight of the food, and the occasion.

Acidic foods such as tomatoes, which are common in Italian cuisine are best matched with slightly acidic wine such as a Chianti or other similar Italian red wines, but will go equally well with slightly acidic white wines such as Sauvignon Blanc or Chardonnay.

Fatty foods, such as fried chicken or sausages will go well with a slightly fatty oak aged Chardonnay.

Delicate foods such as fish are best paired with delicate wines such as a light Riesling or a Pinot Grigio These wines will also have enough acidity to counter balance a creamy sauce that may accompany the fish.  

Strongly flavoured foods such as stews will need to be paired with a strongly flavoured wine such as a good Rioja or a Cabernet Sauvignon. Chewy foods such as steak are complemented by chewy tanic wines such as a Bordeaux red and other good quality Cabernet Sauvignons. It is clear from these examples that not only do you need to consider the food but there is also a need to consider the sauce. A good example of this scenario is a chicken curry meal. In this case the chicken has a neutral flavour however the sauce is very rich and spicy. Such a meal will need a strongly flavoured wine with elements of spiciness to achieve the best match, i.e a Shiraz or Zinfandel or a white wine like a Gewurztraminer which is oily, has a spicy flavour and enough acidity to balance the sauce.

Don’t be afraid to experiment with different wines and foods to find you own perfect matches.

Before serving wine

The wine temperature should be set correctly to enhance the flavour. It is crucial that proper service conditions are met, in order to enhance the wine experience.

White wines should be served between 10 - 12°C depending on whether the style of wine, with medium white being served nearer 12°C and lighter white wines served at 10°C.

Red wines should be be served between 12 - 18°C depending on whether the style of wine, with medium red being served nearer 18°C and lighter red wines served at 12°C  

Sweet wines and Sparkling Wines should be chilled between 6 - 8°C.

It is important to choose the correct wine glass to emphasise the importance of the wine attributes, to hold the wine balance and capture the aromas. All glasses should be examined around the rim for stains.

 

How to Serve Wine

The “host” is a term which refers to the person who is ordering the wine, present the selected wine to the host by holding the dented bottom of the wine and place the neck on your forearm, ensuring that the labelling is facing the host. Ensure that you are situated next to host and pronounce the name of the wine.

It is crucial that all foil from the bottle is removed when opening the wine to ensure the foil does not come in contact with the wine when poured. Once the wine is open offer the host the cork. Occasionally the host will request the cork to check if that the cork is not damaged, if they refuse to take the cork, place it on the table. Pour one ounce of wine into the host glass and allow the host to smell the aroma and taste the wine. If the host is content, continue to poor the wine, by holding the bottom of the wine and using the neck to poor the wine, wipe the bottle with a napkin to prevent the wine dripping. If there is wine left in the bottle, place on the table, facing outwards towards the restaurant. If the host has chosen white wine, place the wine in a wine chillier with a napkin around the bottle.
 

Tasting Wine

Wine tasting is essential to distinguish between a fine quality wine and an average wine. Wine is generally tasted and assessed in the following order:

1. Appearance
2. Nose
3. Palate

Appearance

The first step in the wine tasting process is to access the wine colour and appearance. The wine colour in the glass can help you interpret the wine before you begin to taste the win and can also present faults with the wine before tasting. When assessing the appearance of the wine, follow the following instructions:

Obtain a clear wine glass, any glass with patterns will change the wine colour.
The background view is vital, a sheet of white paper should be placed on table.
Pour the wine into the glass and tilt it over the white paper, to observe the wine colour.
Sufficient lighting is key, as darker lighter can portray the appearance of the wine for example making the appearance of the wine darker.

Nose

The next step is to smell the wine. Swirl the wine to enhance the flavour. Sniff the wine with your nose, and identity the aromas for example you may identity that the wine is fruity. In this step you can also identify faults with the wine and may identify that the wine is impacted by cork taint by smelling an unpleasant damp smell.
If you are persuaded by the aroma, the next step is to take a small sip of wine.

Palate

Swirl the wine in your mouth and breathe in air to let the wine evaporate in your mouth. At this stage you will be able to recognise the following factors:

Is the wine sweet / dry?
Is the wine full bodied or light?
Is the wine bitter / lively?
What does the wine feel, for example is it silky or chunky?

You will be able to idenfity if the wine has high levels of acidity (this is where the mouth waters as a result of the wine). Or you may be able to identify if the wine has high levels of Tannins ( this can be identifies as the bitter flavours at the back of the tongue). Once you have swallowed the wine you will need to indentify what flavour the wine gives you. 

Choosing Wines to Keep

Most wines are designed and produced to be drunk as soon as you buy them. Some wines, especially those in the medium to high price ranges will improve with age and a lot of consideration needs to be given to how those wines are going to be stored. Not all ex pensive wines will improve with age.  

When choosing a wine to lay down you must consider the vintage of the wine, i.e. the year it is made. Only the very best wines will improve with age for more than 10 – 12 years from the vintage, whilst only a handful of wines will improve with age when stored for more than 20 years. It is common for people to buy a present for a child to mark the year of their birth however the very best wines are not made every year – only in the years where conditions allow i.e. Vintage Port, Vintage Champagne or top end Bordeaux of Burgandy wines. Before buying a wine to keep, for such an occasion it is advised to research the wines and the wine producing year in which you are buying. Ask at your local Carry Out for assistance.

Storing Wines

The way in which a wine is stored can impact on the flavour of the wine. The first thing to consider when deciding how to store a wine is, whether the wine will be stored for a long term(over 6 months), stored for a short period (consumed within 6 months) or if the wine being stored has already been opened.
 

Long Term Storage

The first consideration for aging a wine is where you are going to keep it. The temperature needs to be relatively constant (between 10  and 15 degrees) with no rapid fluctuations in temperature from hot to cold, i.e. don’t store near a cooker or boiler as the heat will damage the wine. Humidity should also be relatively constant so avoid storage in sheds or other damp areas.

Next, look at the type of closure that is on the bottle. Screw cap wines can be stored in any way – standing or on their side as it doesn’t impact the wine. Research has proven that screw caps will maintain the wines freshness longer than any other type of closure. Timber corked wines need to be stored on their side in order to maintain a seal between the cork and the wine to avoid the cork drying out. Avoid storing these wines in fridges for an extended period of time as this can cause the cork to shrink. This is especially true for champagne and sparkling wines. Plastic Corked wines are not designed for long term storage and should be consumed relatively quickly.

Short Tem Storage

The main consideration for the store of wines in the short term ( i.e. less that 6 months) is to store away from excessive heat  and out of direct sunlight. Storing Wine that has already been opened Once opened, a wine will stay fresh, up to 1 week depending on the wine. Either red or white wines can be stored in a fridge to maintain freshness.

Corporate

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Ut urna urna, rhoncus eget, vestibulum tempus, venenatis non, nunc. Nunc consequat quam in nulla. Praesent feugiat posuere orci. Sed ac ante. Mauris pellentesque massa vitae ante mattis bibendum. Quisque dapibus lectus eu eros. Nulla facilisi. Praesent hendrerit egestas erat. Suspendisse at velit. Quisque mollis feugiat est. Curabitur ut leo. Cras auctor semper augue. Pellentesque leo pede, tempus sed, ornare in, venenatis sed, nisl. Quisque est velit, eleifend vitae, mollis ac, adipiscing at, eros. Mauris velit. Etiam nec lorem. Vestibulum pellentesque ligula a velit. Maecenas felis metus, suscipit et, eleifend vel, accumsan vitae, magna. Phasellus ut justo vel magna congue laoreet.

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1. Stocking Guessing Game

In this game you will have two large Christmas stocking and twenty x 2 (20x2) Christmas/Holiday objects.

Make sure they are small enough to all fit in the stocking. Both stockings will have the 20 objects inside them. So you will need 2 of each to place in the stockings.

Once you fill each one tie a string or robe around the top so nobody can see inside. You will then give everyone a piece of paper and let them know they have to figure out what the 20 objects are by feeling for them. The person with the most correct wins.

You can do this with one stocking it will just make the game last longer.

2. Christmas Pictionary

Another great Christmas party game, you will be splitting up into teams of 3 or 4 depending on how many people are going to play.

Set up a large pad of paper so everyone can see what will be drawn.

Each group has to have everyone drawn something at least once. Make out about 20 to 30 cards to pick from all about Christmas, ex: Santa, Reindeer, sled, snow, north pole, etc. Every right answer gets one point and the first one to 5 wins.

3. Siamese Gift Wrap

For this Christmas game teams of two will race against the clock to see if they can wrap a gift. Sound simple?

The twist is that they can only use one hand each, the other will be around their partner’s waist. They will have to work together to get it done the fastest. This is also a great way to get your gifts wrapped for free, just make sure it is nothing breakable.

4.  Do you know your partner?

This game is not particularly a Christmas game, but can be played all year round whenever adults are gathered. It is most appropriate if the party consists of couples.

One of the spouses leaves the living room and the rest of the guests ask the remaining spouse questions about his/her partner.

It can be specific questions or ethical dilemmas. When questions and answers have been written down, the other spouse re-enters the living room and is now asked exactly the same questions. A point is given for each time he or she gives the same answer as the partner.

Each point tells how well you know your partner.

Guys Night In – Great Guy Night Ideas

1. Cards Night

Create your own card tournament in the comfort of your own home and enjoy some male bonding with your buddies

2. Video Game Marathon

Whether you love Xbox, Wii, or Playstation.  Set up your favorite multiplayer games and play into all hours of the night.  Be sure to have plenty of easy to eat foods on hand or the pizza guy’s number close by.
 

3. Champions League Nights

Get your jerseys out and your mates round to follow the Premier League clubs in Europes top club competition.
 

Girls Night In – Perfect Party Tips for Girls

1. Girls Night In: Truth Be Told

Want to get the dish on your girlfriends?  Play this game and little will be left secret with questions like:  What is the one secret that you keep from your boyfriend?
Have you ever taken revenge on an ex?
Who would play you in a movie of your life?

 
2. Girls Night In: Pink Playing Cards & Dice    

Who says poker night is just for the guys.  This box of fun includes a deck of cards and 5 dice in “Girl’s Night Out” theme.  The perfect accessories for girl’s poker night!  So put on your poker face and ante up for a wild night of fun!

3. The Girlfriends Box of Questions

The Girlfriends Box of Questions is a great game to bond with the girls! This game is particularly good for crowds that may not know each other well.  Number of questions is unlimited

  
4.  Wine and dine    

Have everyone bring their favorite bottle of inexpensive wine and tapas style appetizers to compliment.  If you have any unopened bottles leftover, save them for the next night in.

Taste It is the new club from Carry Out. Club members will have access to exclusive deals not available to the general public plus additional rewards and promotions throughout the year. We intend to expand the information and offers within the club so keep checking back for updates and ideas on your perfect night in...

Got a question about wine, beer or spirits. Want to know how to store a certain type of wine or just want a recommendation for your dinner party. Submit your queries here and we'll post the responses below for all to see.

Find out more about some of the products in your local Carry Out.

www.vodkasobieski.com
http://eng.baltika.ru/
www.yali.cl
www.spier.co.za
www.collaltowines.com
www.grovemill.co.nz
www.boisset.fr/en/
www.ogier.fr
www.grupobodegasolarra.com
www.tyroneestate.com.au
www.frescobaldi.it
www.perrin-et-fils.com
www.bacardi.com

Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Proin pellentesque, est ut venenatis aliquam, lorem quam porttitor ligula, eget ultrices velit dui sed quam. Praesent vehicula placerat lectus. Nulla pede. Quisque a nulla quis massa pulvinar sagittis. Pellentesque neque massa, mattis vulputate, pellentesque nec, vehicula volutpat, purus. Proin pretium dui et nulla cursus eleifend. Aenean aliquam urna eget urna. Vestibulum euismod elit. Donec eget augue sit amet neque elementum pretium. Proin posuere lacus id lacus. Duis vel justo suscipit neque ornare iaculis.

Ut urna urna, rhoncus eget, vestibulum tempus, venenatis non, nunc. Nunc consequat quam in nulla. Praesent feugiat posuere orci. Sed ac ante. Mauris pellentesque massa vitae ante mattis bibendum. Quisque dapibus lectus eu eros. Nulla facilisi. Praesent hendrerit egestas erat. Suspendisse at velit. Quisque mollis feugiat est. Curabitur ut leo. Cras auctor semper augue. Pellentesque leo pede, tempus sed, ornare in, venenatis sed, nisl. Quisque est velit, eleifend vitae, mollis ac, adipiscing at, eros. Mauris velit. Etiam nec lorem. Vestibulum pellentesque ligula a velit. Maecenas felis metus, suscipit et, eleifend vel, accumsan vitae, magna. Phasellus ut justo vel magna congue laoreet.

Sed vel nisl. Vivamus pretium est non mauris. Fusce condimentum. Proin molestie. Vestibulum est. Morbi at metus. Nam nisl nulla, euismod at, vehicula nec, molestie vitae, enim. Donec euismod nulla a metus. Suspendisse venenatis metus dapibus dolor. Quisque euismod libero a est. Aliquam feugiat.

Picking

Manual picking has always been the tradition in Champagne because only the human hand has the dexterity to select whole and undamaged clusters which are necessary to meet the rules of the appellation.

Pressing

Champagne pressing centres are always located in the vineyards to avoid long distance transport which can damage the skin of the grapes and therefore colour the must. The pressing is a very gentle process to extract a white juice.

Alcoholic Fermentation

The first fermentation or the transformation of the must in wine is a natural process which starts, as a result of the existence of the sugar and the yeast that the grapes contain.

Blending

It is the most delicate step in the Champagne making process. Wines from different villages and from the different grape varieties, ( a wide range of different flavours), will be mixed to ensure constant taste and quality. More than a hundred wines can be blended in a single bottle.

Effervescence

A second alcoholic fermentation is started as a result of sugar and yeast added in the bottle. The fermentation process produces alcohol and releases gas. This gas trapped inside will give birth to the Champagne bubbles and the fermented yeast will make a sediment which will lie on the side of the bottle.

Ageing

The wines are then aged for minimum 15 months for standard Champagnes and 3 years for vintage Champagnes. During this period, the wine develops its complex aromas.

Riddling and Disgorging

Once the ageing process completed, we must get rid of the sediment which takes two steps. The first one consist of progressively turning and getting the bottle to a vertical position to make the sediment slide down to the neck of the bottle, the riddling process.When all the sediment has reached the neck, it will removed by opening the bottle.

Final Touch

A expedition liquor is then added to our wines. That is a subtle blend of aged wine and sugar. According to the quantity of sugar added we can get Brut, Demi-Sec or drier or sweeter Champagnes.

The History of Port

In 1698 a war was declared between Britain and France resulting in shortage of wine. The British explored new regions where they could set up their vineyards, and the Duroro Valley in Portugal was an appropriate location. Although this location was suitable for their vineyards, the distance between Brittan and Portugal had an impact on the wine temperature. In order for the wine to survive it was necessary to add brandy to the wine to make it last for the long journey. An interesting fact is that although Port originated from Portugal, France and Britain are the most popular countries to drink it.

What is Port?

Port can be described as a sweet wine which contains sprints such as brandy. The brandy is mixed with the port to eliminate the yeast and produce a sugary taste.

Port Styles

Port has is a unique product which contains a number of styles and each style has its own purpose, appeal and characteristics for example:

1. Ruby Port is a basic fruity wine which contains red grapes and berries and has only aged for three years.
2. Tawny Port is a combination of ruby and white port giving you a lighter flavour. It contains a buttery and nutty carmel notes, and has been aged for several years.Twany Port will have number on the front bottle, the number can range from 10-40. The higher number will give you a red brown colour port therefore making the appearance of the port “Tawny”.
3. White Port contains a variety of white grapes, it can be dry or sweet, and should be drank as an appetiser. It should served chilled and contains a blend of vintages.
4. Late Bottle Vintage is a popular style of port containing a range of fruit flavours for example cherry, plum and blackberry with a hint of clove/pepper. Once this port is opened,it should be drank within a month and is not meant for aging.
5. Vintage Port has intense fruit flavours and is best used when aged for a long time. It contains spicy red and black fruit aromas. When purchasing Vintage Port you must leave the port to age for another 10-30 years before it can be enjoyed.

How Port should be served

When serving port, it should be presented in a narrow wine glass, and half filled and should be served with chocolate or cheese.

Sherry

Sherry is one of the oldest fortified wines. It is made with three grape varieties, Palomino Fino, Moscatel and Pedro Ximenez.

These grapes are juiced and left to ferment entirely under the action of naturally present yeasts. They are then aged. At this point one particular yeast will begin to form a thick airtight crust known as flor on the surface of some samples. These wines will become the lighter Fino styles. Some casks will not develop flor and will be aged in contact with air. These will become part of the Oloroso family.

The wines are then aged in a solera system. This involves taking an amount of wine out of each cask or butt and adding it to a barrel containing an older blend, and continuing down through a system. This allows character and complexity to build up quicker than conventional aging

The categories of sherry range from very dry Finos, fortified to around 15% to Oloroso at 18% with many variations
 

How To Store Sherry

In order to retain the taste of sherry, it should be kept in a dark place before consumed, usually 2-3 years.  The advantage of storing sherry in a dark place is to ensure the aromas remain vibrant. When sherry is opened, it should be kept refrigerated to stay fresh and to keep its flavour.

Champagne is made of 3 grapes:  2 red and 1 white variety. The grapes are pressed very gently so that the resulting juice is white. It is established by law that Champagne can only be made from Chardonnay, Pinot Noir and Pinot Meunier. Those three grapes are found to offer the required qualities namely a good balance of sugar and acidity, rich and subtle taste and a good development of effervescence.

All distilled spirits follow roughly the same patterns in their creation and differ in five main areas; the materials they are made from, yeasts and fermentation, distillation, filtration and maturation.

Raw Materials

The most important ingredient in liquor is the most important ingredient is water. In a standard bottle of spirits more than half the content of the bottle is water added at some point after distillation. This means that it plays a massive part in the final taste of a product.

The production of Ethanol in all alcoholic beverages relies on the fermentation of sugars through the action of yeast.

There are generally four sources of sugar found in materials used for potable alcohol production. These are:

• Natural Sugars – Found in all fruits and the basis of the production of alcohol in Brandies.
• Grain Starch –These form the source for the production of Whiskies.
• Plant Starch – The starch held in mature plants as energy storage. This can be further subdivided into Root Stores (sugar beet), Tubers (potatoes) and Stem storage (Agave)
• Sugar cane and its By-products

Each of these sources requires different processes to prepare for fermentation and should be treated separately, even though the end product can end up very similar.

Grain

One of grain’s characteristics is that it has insoluable starch and unfortuanately for the production of alcohol this insolubilty of starch is a major issue. Producers get around this with a process known as Malting. Malting involves first soaking the grain, then storing it at the correct temperature for germination. If the conditions for growth are correctly mimiced the enzymes in the grain begin to convert the starch. The process of growth is arrested by heating to denature the plant just as it begins to produce a shoot and the starch has all been converted. These denatured grains are then ground and ready to begin fermentation when suspended in water. Malting adds levels of flavourto the spirit. This malted grain used to be the basis of all grain based spirits and is still used in Irish and Scotch whiskies, and as starter in the manufacture of Bourbon and other American whiskies but has been superceded in the production of vodka.

When the grain has reached a level of germination that indicates the full conversion of starch the process is arrested by heating. In Irish whisky, Bourbon and other spirits this is done with indirect heat, often steam, whereas in malt whiskies the malt comes into contact with elemnts of the fire and smoke. This toasting process changes the flavour in two ways firstly how heavily toasted the grains are. This is used a lot to change the flavours of beer, but in Scotch the biggest effect comes from the contact with smoke. The peatiness or 'peat reek' of Scotch comes from this contact between the smoke from peat fires and the grain and is still obvious after distillation. This more than any other single taste demonstrates the importance of the raw material in a spirit regardless of the distillation accuracy.

The differences in various grains are represented in the spirits that they produce. Even in vodka the differences between rye, wheat and barley is quite pronounced.
The four main grains used in spirit production are Barley, Wheat, Rye and Maize.

The production of industrial alcohol.

Fermentation

The process of fermentation occurs naturally in various forms yet differs little. The strain of yeast uses impacts the fermentation so brewers and distillers carefully select and store the strain of yeast they intend to use, for its desired effects. A mention should be made of the sour mash process. This is where a portion of his unfiltered mash is distilled and added to the next batch to ensure correct growing conditions for the favoured yeast.

There are two types of fermentation and they are responsible for the different aspects of flavour. Aerobic and Anaerobic. These are often described in beers as top fermenting and bottom fermenting. They produce different chemicals and vary wildly in the speed of fermentation. Most spirits undergo a 40 -50hour fermentation but many ferment for as long as a week. The length of time is determined by the ratio of top fermenting (quick) and bottom fermenting (slow) yeast action. Most washbacks or fermentation tanks are sealed but those in North America are often open and gently bubbling. Fermentation is now normally carried out in stainless steel but some producers still use cypress or pine fermenters.
 

Distillation

Distillation is the process of purification through the action of heating a substance to a gaseous form and then selectively condensing the required component.

Pot Distillation
A still is divided into three parts. The kettle or base is the vessel where the liquid is heated, the neck or swan neck is the hurdle over which the vapours have to travel and the lyne arm or line pipe is the path to the condenser and collection. The fermented wash is placed in the still and then heated. As the liquid starts to vapourise the distiller will collect the resulting liquid. This first distillation occurs in what is known as the wash still. It takes a distillate from 7-9% alcohol from fermentation of the raw materials and takes it up to around 21 -29 %. These liquids are known as low wines.

These are then placed in a second still, sometimes called the spirit still and are redistilled. The results of this second distillation are separated into three categories. The Heads or Foreshots contain high alcohols and aromatics and are recycled back into the system. The next part is the heart, the spirit that will actually be used, and the last are the Tails or Feints. These contain the heaviest components of the mixture and are generally also redistilled or discarded. The hearts of the distillation represent around 20-30% of the total run and it is the art of the distiller to pick his cut points to gain the best flavours. The liquid coming off the second distillation will vary between 52%(tequila) and 70%(whisky and cognac) ABV.  Some distillers, most notably in Ireland distil a third time. This allows a lighter and purer spirit of around 80% to be produced)

There are many factors changing the way a still works that have notable effects on the resultant liquid, namely, the size of still, the heat source and the shape of the neck.

The pot still requires on artistry of the master distiller based on both interpretation of technical data and also experience and as it is a batch process the still must be run, stopped and cleaned between batches. This is both labour intensive and time consuming and the limiting factor in volume production. The continuous still came around to get around both of these points.

Continuous Still
A continuous still is a double columnar device to take the guesswork and inefficiency out of the production of spirits. The system is designed to allow exact fractions to be removed from a sample automatically reducing the need for an experienced master distiller, and because the process runs continuously and can be recharged the inefficiency of a stop start operation is removed.

The continuous still consists of two columns, the rectifier and the analyser. The system uses heat very efficiently but quite confusingly. The initial stage involves heating the wash in the rectifier – in a closed system. This is the transferred in to the Analyser at the top of the column. The analyser has a series of copper plates with holes to allow vapour to rise and liquid to fall. The heated wash meets steam that is pumped into the bottom of the analyser. This steam strips the molecules from the wash and at each baffle plate a mini distillation is in effect taking place. The steam continues to rise along with the alcohol molecules it has stripped from the wash. This vapour then proceeds to the rectifier where it rises up through more baffle plates until it starts to condense. Each baffle plate can be accessed as each represents a fraction of the original liquid with a very specific condensing point. The still allows the removal of the high alcohols and the heavy elements are immediately separated in the analyser. This means that not only is there controllability there is increased efficiency. Most people consider the use of the continuous still primarily for white spirits and grain whisky but because you can choose the level of accuracy and define a range of fractions spirits including Armagnac and most bourbon can come from a style of continuous still, just the come off at less high proof.
 

Filtration

Filtration in some form has been used since the earliest production of alcohol. At it’s most simple the concept of removing unwanted material from a given sample is the easiest way to improve the quality of a wine or spirit. There are two types of filtration: mechanical and chemical.
 

Maturation

One of the most magical aspects of alcohol production happens in the months and years after distillation. Raw new make spirit is often known as Moonshine and is a harsh and uncomplicated product. It is then placed into oak barrels and after a period emerges as a brown, mellow and complex spirit. Probably the brandies of Cognac were the first to be recognised as benefiting from their time in wood but soon after followed the increase in both whisky and rum.

Barrel aging is a mysterious process relying on a variety of variables, and, when discussing the aging of a particular brand or sample it is often illustrative to look at the myriad factors that affect it. Aging in wood allows for four things. Oxidation of aromatic chemicals in an extremely slow and controlled manner; change in alcoholic strength due to evaporation; filtration in much the same way as activated charcoal works in other systems and addition of flavours that are originally present in the cask itself. All four of these processes are happening in every stored barrel of spirits in the world but it is the varying degrees of each process that creates the astonishing variety of final tastes. It is important to understand the following factors in the ageing process;

• The Type of Wood
• The size of the barrel
• The age of the barrel.
• The degree of char or toast.
• The Climate.
• The conditions of Aging, i.e The size, location and style of aging house can have effects on the aging process both by influencing the local micro-climate (even to the level of different areas of the warehouse) and also the level of efficiency and waste. The Angel’s Share is the spirit that evaporates away during aging and the levels of this are defined not only by temperature but also by local humidity, the more humid the smaller the loss.
• The length of time.

When tasting spirits it is good to take a systematic approach to recording the results is beneficial, not only as it makes rating and comparing spirits easier on a direct basis but also allows you to compare products tasted at different times.

1. The first taste is with the eye. There is a huge range of specified colours used in tasting but you can make up your own.  The colour can tell you a lot in certain products, giving clue about aging, depth of flavour or additives.  It is most useful when comparing similar products
2. Swirl the spirit.  Look how the liquid returns to the level leaving characteristic trails or legs (tears).  This will give us an idea of sugar level and alcohol volume.  Long legs mean high sugar, high alcohol.
3. Swirl again to release the aroma.  Here is the first major mistake, Gently approach the glass until the first aromas are apparent, retreat and then gently proceed to slowly get closer.  It is often said that if you breathe through your mouth close to the glass, the aroma will travel up the back of the nose.
4. Assess the aroma, light and fruity, zesty or more complex?  Are there any obviously flavours that you can identify?
5. Now for the taste.  Be careful here, there is no need to take in much liquid, we don’t want to desensitise the mouth either.  Generally, the best way is to place a small amount on the tongue and let it heat up and evaporate as it moves around the mouth.  Remember you have taste buds all around your tongue so make sure the spirit passes around the mouth
6. To assess the taste, it is easiest to split it into sections; initial, mid palate and mouthfeel.  These can show how the spirit develops after you get the primary taste.  
7. The spirit should have a round and full profile with discernable character.  The mouthfeel is also important.  Does the spirit fill the mouth or taste a bit thin and watery?  Even when tasting vodkas, mouthfeel is probably the biggest clue as to what is going on.
8. Then to the finish.  Finish is more about the lasting impression you are getting from your senses.  Is the finish pleasant or harsh? How long is it?  
9. The reassess. If you are tasting comparatively, then you should always go back to anything you are unsure with as you will set boundaries and comparisons with the other examples. 

Brandies can be defined as any distilled alcoholic beverage that has its’ basis in fruit.

To make brandy you first need to ferment the fruit in a similar manner as with a grain product. It is then distilled in a variety of ways to form a fruit eau de vie.  

When one thinks of brandy one automatically thinks of grape brandies (indeed the word comes from the word brandewijn - burnt wine). Grape wine is certainly the earliest consumed product of fermentation (although mead and beer are close behind). Grapes easily ferment due to the high sugar concentration and the fact that their skin provides a convenient home for yeasts. In the production of alcoholic beverages the source of the fruit sugar makes a massive difference to the end product.  In basic terms this can be illustrated in the difference between wine and cider, cognac and calvados but it is also important to note that fruit variety also plays a part, the difference between Pisco and Cognac is primarily down to the use of different grapes, pisco uses primarily Muscat and Cognac Ugni Blanc. There is a caveat to the grape category and that is the use of the pomace (the skins and residues from squeezing the grapes to produce  the basis for wine production.) These 'left-overs'  still have enough sugar to ferment, and although their wines are never drunk, the distilled product of these is under various guises, most commonly Marc or Grappa. These are good examples of distillation being used as a form of purification as well as for increasing the alcoholic conetent.

The classification is based on age statements. V.S. or Very Special is a minimum of 2.5 years old, V.S.O.P. or Very Special Old Pale means at leans 4 years old and X.O. 6.5 years.

The Champagne terroir (A.O.C.) is located in the north east part of France, 120 kilometres from Paris. The Champagne appellation area is 86,000 acres big and consists of a set of 321 villages called “crus”. The quality of a cru depends on the quality of the soil, subsoil and the exposure of the vineyards to the sun. There are 3 types of “crus” : The Grands Crus, the highest level on the quality scale, the Premiers Crus and the Crus non classés.

Storing Beer

Beer for home consumption should be stored on the bottom shelf of a fridge or in a cool area out of contact with direct sunlight. Once removed from the fridge it

should be served promptly. If you are having a party, an option to ensure the beer you are serving remains at the optimum serving temperature is to store the beer in a large container with ice and water to it.  

Serving Beer

Choose a glass which complements the type of beer you are serving and suits the serving occasion. Then, open the beer with care. Next step is to pour the beer. The pouring of beer has a key role in serving beer as it impacts on the type of head on the beer. The type of head, whether a creamy, high or low can be created by the proximity of the bottle to the glass when pouring and is ultimately a personal preference of the consumer. Lager should generally be served chilled whilst ales be should be served in between chilled and room temperature.

Beer is brewed from hops, malted barley, yeast and water. In some types of beer ingredients such as fruit and wheat are used. Brewers create a sweet liquid called wort, using barley and water. The wort is then flavoured using hops and fermented using yeast. The are eight stages in brewing beer.

1. Malting:  Barley, in its original state is not suitable to be used to create wort as the starch it contains is insoluble. The barley is first soaked in water  for around 40 hours, then forced to germinate and at the end of this process the barley has turned into green malt. The green malt is then dried in a kiln house ( a process called kilning) in order to transform it into finished malt.


2. Milling: This stage involves the breaking down of the grain to prepare it for the absorption of water at a later stage in order to extract sugars. The remaining liquid is called wort.


3. Mashing: In this stage the grain is crushed into a fine substance called grist and then added to warm water in a mash tun. It is here that the startch dissolves into the water and changes to a sugar called maltose.


4. Brewing: The remaining grains are removed and the wort is boiled. Different ingredients can be added at this stage to create a particular flavoured beer. Hops are added to add bitterness and flavour.


5. Cooling: The hops are filtered out and the wort is transferred to a heat exchanger to cool and is exposed to air in preparation for the addition of yeast in the next stage.


6. Fermentation: When the wort cools it is moved into a fermentation tanks. The brewer then adds  the yeast  which enables the wort to be turned into alcohol and carbon dioxide and eventually the wort transforms into beer. Sometimes the yeast cells reside at the top of the beer after fermentation (top fermentation) and on other occasions it sinks to the bottom (bottom fermentation).  These cells need to be removed.


7. Maturation: This is the ageing process of beer. Secondary fermentation takes place in this stage.  


8. Finishing: The beer is filtered and carbonated at this stage.

Lager

Lager is a bottom fermented beer brewed at low temperatures and for a longer period than other beer styles such as ales. Lagers have a neutral flavour and are clean in appearance.  There are two main categories of lager, namely, pale lager and dark lager and comprise of the following types of lager:  American lager, American Light lager , Pilsner, Amber lager, Oktoberfest and Bock.

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Ales

The difference between ales and lager is primarily concerned with the type of yeast used and the fermenting process. They are top fermented. Malted barley is used in the production of ales. This beer is fermented at a higher temperature than lagers, between 15 – 24 °C. Ales have complex flavours and are often fruity in character.

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Wheat Beers

In the production of wheat beers a high proportion of the mash should contain wheat malt and the remainder normal barley. Wheat beer has a cloudy, haze-like appearance. It is  light in flavour, smooth in the mouth and overall a refreshing beer. A wheat beer may be served in different types of glasses, depending on where in the world you are drinking a wheat beer for example in Belgium it is generally served in a schooner.
The two most famous types of wheat beer are Weisbier from Germany and Witbier from Belgium.

Stout

Stout is produced using roasted malt or barley, hops, yeast and water. It is a beer which is heavy in body, dark in colour and has strong roast flavours.  The first stout produced was Guinness in 1759. There are many types of stout including Dry Stout (Irish Stout), Porter, Milk Stout, Imperial Stout, Oatmeal Stout, Chocolate Stout and Coffee Stout.

Cider

Cider is an alcoholic beverage made from the fermented juice of apples.

Cider Production:
This process begins with picking and maturing the apples. They are then crushed in a scratcher or a large mill made of stainless steel. After the apples are ground, the residue pulp is known as pomace.

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Perry

Perry is an alcoholic beverage made from the fermented juice of pears. It is becoming more widely known as pear cider. Perry pears tend to have higher levels of sugar than in apples used for making apple cider and they have a high presence of tannins.

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Fruit Beer?

Fruit beer is a beer which contains fruit and is used to embellish the flavour. Sugar is the main ingredient used instead of unmalted grains. In medieval times, sugar was used to as a method to brew beer and was a vital ingredient for the fermentation process.

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Expert Advice from Support Departments

• Store Development
• Marketing
• Trading
• IT
• Finance
• HR and Training
• Regional Management
• Competitive pricing

Access to Ireland's leading range of wines, beers & spirits

• Access to exclusive wine agencies
• Unrivalled range of speciality beers

Operational Efficiencies

• One order » One invoice
• One delivery » One company
• Cost reductions - Group schemes on internet access, telecommunication, electricity charges, insurance costs, bank charges and credit card costs
• Simplicity in operations / Reduction in administration - Internal Trading department removes the need for individual retailers to have to deal with over 40 suppliers
• Central billing facility
• Greater Purchasing Power
• Nationwide weekly delivery
• Reduction in stock holding at store level
• Industry Experience - Advice on a focussed sales strategy for each area

For more information please do not hesitate to contact the team.

Criteria Required

• Location
• Easy customer accessibility
• Complementary businesses
• Minimum floor space 1000 square feet
• Retail Planning Permission; full Licence
• Secure bond

Person Required

• Exceptional people skills
• Desire to increase margin and sales
• The ability to adhere to budgets and achieve targets
• Knowledgeable in wines, beers & spirits, or the willingness to learn
• Committed to maintaining high retail standards in store

For more information please do not hesitate to contact us.

Store Development

• Project Management
• Store layout design and budget projection
• Project team established for store fit out

National Marketing Plan

• Value
• Customer Loyalty
• Through the Line Advertising - National Press / Radio Advertising, Online Advertising

Local Marketing Plan

• Store Launches
• Budgets
• Cluster Marketing Activity
• Advertising
• Sponsorship Opportunities
• Direct Marketing
• In-store Point of Sale
• Local PR

Trading

• Maximising company buying power
• New product development and innovation
• Implementation of product range
• Promotional activity

HR and Training

• HR advice & training courses
• Carry Out Training Manual
• Product knowledge training
• Wine certificate courses (W.S.E.T)

Regional Management

• Dedicated Regional Manager in each area
• Ensuring maximum sales and profitability
• Support with day-to-day operations
• Equip retailer with information relating to the market, competition and government legislation
• Transfer of best practice on sales and cost savings

Finance

• Three year business plan
• Budgets and Cash Flows
• Financial operations
• Advice on expansion and acquisition of new stores
• Annual account reviews
• Review of operational controls for business

IT

• E-mail: Access to Carry Out.ie e-mail service
• Internet Access: Access to the Internet through our Managed Firewall solution
• EPOS: Live stock and automated ordering just two of the features of our EPOS system
• Mobile and Phone Lines: Excellent savings on mobile and landline calls under Carry Out group plans

At this time of year Champagne is at it's most popular. Carry Out has a wide variety of Champagnes but before you choose find out more about the region the grape varieties and the process to make a really informed decisionthis Christams.

Whatever your favourite spirit this section will tell you all about it. From it's prodcution to how to properly taste and appreciate a good spirit click on the links to find out more.

Welcome to the wine essentials for the wine buff in you. The next time you have a dinner party you will be an expert on winemaking, coutries of origin, grape varietals and even the best way to choose and store your wine. Wine is a subject we are passionate about and this is really just the tip of thie iceberg so to speak. For expert advice and information visit your local Carry Out.

Find all about the great world of beer. Learn about the history, different types of beer, storing and serving beer and what food to eat wth beer. And most importantly see some of the International beers on offer at Carry Out stores nationwide.

The Barry Group,
C/O Carry Out Off Licence,
Quartertown,
Mallow,
Co. Cork  T: +353 (0)22 30100
*Please note, this page is not used for delivery orders.

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History of Carry Out

Carry Out, One of Ireland’s leading specialist off licence franchises, first its doors in 2003 and since then has grown to over 100 stores located nationwide, with ambitious plans by its parent company, Barry Group, to continue that growth in the coming years. 

Carry Out knows what you, our customers want, because they are managed by people living in your local community. This is what Carry Out is all about - local businesses serving local communities with an excellent product range, level of expertise and commitment to service right on your doorstep.

Responsible Trading

All our staff undergo rigorous training in how to sell alcohol responsibly. They have a professional knowledge that is second to none in the business - with many WSET Wine Academy trained so they can match the perfect wine to your taste, no matter what the occasion.

A Passion for Wine  

Carry Out stock a wide selection of wines, spirits, liqueurs and beers offering options to suit every taste bud and wallet! And because there is an ever increasing demand for quality wine throughout Ireland, Carry Out has reflected this trend by stocking a selection of hundreds of wines from the bargain bottle to the premium tipple. You'll never tire of our wine selection.

Introduction

Carryout.ie takes your online privacy very seriously. Therefore, unless you explicitly state otherwise, or we explicitly state otherwise, any data that we collect as a result of your use of the site remains confidential. Why do we collect ANY data on our users? Like many web sites, we collect non-personally identifiable information about our users primarily for three purposes:

1. to analyse our traffic patterns
2. to target advertisements
3. to add new services, sections and features 

In this statement, we let you know all of the ways that we collect data on our users, and how we use that data.

If you have any questions or concerns, please e-mail us info@carryout.ie
 

1.Collection of your Personal Information

The “Personal Information” collected by the Carry Out website includes your name, postal address, telephone number, email address, company name, your position within the company, for example through the “Contact Us” page or other sections of the Site where the User can send emails, provide feedback or request information.

When you provide this Personal Information you thereby authorise Carry Out to use your Personal Information in accordance with the terms of this Privacy Policy. You should be aware of your right to access your Personal Information and to request to view your details or request the erasure, rectification or amendment of your details at any time by contacting Carry Out at the number detailed at the end of this statement.
 

2.Use of your Personal Information

We shall only use your Personal Information for (i) the purposes for which it was provided by you, (ii) verification purposes and statistical analysis, (iii) marketing, communication and administration pu

History of Carry Out

Carry Out is Ireland's largest independent off licence with over 100 stores nationwide. Since it's acquisition by Barry Group in 2009, Carry Out has enjoyed huge growth with ambitious plans to continue that growth in the coming years
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Carry Out knows what you, our customers want, because they are managed by people living in your local community. Central to Carry Out is the promises that each franchise are local businesses serving local communities with an excellent product range, level of experience and commitment to service right at your doorstep.

Carry Out offer consumers an unrivaled range of consistently high quality range of wines, beers and spirits.

The Concept

Carry Out's are community based stores, operating in an area where they not only have a commercial interest, but also strong social and community ties. Each Carry Out is independently owned and managed by local business people who understand the needs of their community.
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This is the premise upon which the Carry Out promise is delivered - local businesses serving local communities with a product range, level of expertise and commitment to service that is guaranteed.

A Winning Strategy

Retailer Strategy - To provide a one stop shop to meet the needs of our retail partners Consumer Strategy - To provide the best product range, pricing and customer service in Ireland
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As a Carry Out Retail Partner, you become part of Ireland's fastest growing off licence group. It enables you to supply Ireland's largest selection of wines, beers and spirits to consumers in your local community. This, paired with providing unbeatable customer service is a recipe for business success. For more information please do not hesitate to contact us.

About the Franchise Operator

In December 2009, the Carry Out business was acquired by Barry Group, one of Ireland’s leading wholesale and distribution groups and a hugely trusted name among its customers.
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Now, one of Ireland’s biggest alcohol wholesalers, Barry Group has been in business for over 60 years and today employs over 230 people and supplies product to over 700 stores including 265 affiliated stores in the Republic of Ireland operating under the Costcutter, Carry Out and Quik Pick brands.

Under the leadership and vision of Jim Barry, Managing Director, Barry Group was recently named as one of Ireland’s ‘Best Managed’ companies in the annual Deloitte Best Managed Awards Programme. The awards recognize and promote the top 20 performing Irish owned and managed companies.

Barry Group believes in delivering product offers at competitive prices, supported by world-class customer service to enable Carry Out franchisees to operate a profitable retail solution. In 2015, Barry Group was named as both a 'Great Place To Work' and as one of Deloitte's Best Managed companies. MD Jim Barry was also named as Ireland's 'Most Trusted Leader' and as a National Champion in the RSM European Business Awards.

Welcome to Carry Out. Simply Better Wines, Beers and Spirits. With over 100 stores to choose from nationwide, you're always within reach of Ireland's largest and best selection of winess, beers & spirits.

Our trained staff can offer expert advice on what's best for you, whatever your taste, budget or occasion. So come inside and browse to your heart's content. We'll even deliver it to your door!!!!!!