1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

Chateau Bottled Chateau is the French for castle, and any wine bearing the name of a Chateau on the label is guaranteed tohavebeenmadeand bottledfrom the vineyards ofthatestate. Corked The term used for tainted wine which has been caused through an unhealthy cork—it not only makes the wine taste bad, but imparts an unwholesome smell as well. Cotes Hillside vineyards. Cradle Can also be called the Decanting Basket, it helps the drawing of a cork from a bottle of wine which has thrown a deposit, without disturbing that deposit. Cru The French for growth. Hence, classed as the wine from a certain vineyard, producing wines of the same standard throughout. Crust The deposit thrown through the course of years during the process of ageing by some red wines (especially Port)— hence Old Crusted Port. CuvE The French name for vat. Cuv^E French for vatting or bottling, or, for Champagne, it refers to the first pressing. Distillation The method used to separate the alcohol from a liquid. By applying heat the alcohol vaporizes and is after wards reverted back to a liquid form. Fine French term used to describe a brandy from an unknown source. Fine Maison The"House"brandy offered by an establish ment. Finings Can be one of several things (e.g., whites of egg, milk, patent powders) which is added to new tyine and settles slowly to the bottom, taking with it any sediments and rendering the wine completely bright. Lees The depositformed in the bottom ofa cask after"Fining ". Mash The name given to the mixture of barley malt and other grains prepared ready for fermentation. Sweet Mash is the American preparation for Bourbon whisky; it contains 75 per cent, corn plus malt, this gives a greater quantity of whisky. Sour Mash, also American, contains 60 per cent, corn plus the malt which gives a finer whisky with a splendid bouquet and flavour. Mulled Wine Hot Wine Punch.

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