Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

Slides:



Advertisements
Similar presentations
IT-320Chapter 17 Voice Communications. Objectives 1. Explain how DS-0 relates to a voice communication channel. 2. Describe the hierarchy used with the.
Advertisements

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
Norwood and Lusk: Agricultural Marketing & Price Analysis © 2008 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Chapter 6 The Food.
Exceed Customer Expectations with Convenience
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
Reinforced Concrete: A Fundamental Approach, Sixth Edition By Edward G. Nawy Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey.
Chapter 2 Waves and Measurements
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Food Choices and Sensory Characteristics
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Food and Beverage.
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
© 2014 Pearson Education, Inc., Upper Saddle River, NJ. All rights reserved. This material is protected by Copyright and written permission should be obtained.
Chapter 1 The Facts to Be Explained. Copyright © 2005 Pearson Addison-Wesley. All rights reserved. 1-2.
Dealing with Emotional Labor
Chapter 10 Decision Making
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 19 Control.
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
Manufacturing, Engineering & Technology, Fifth Edition, by Serope Kalpakjian and Steven R. Schmid. ISBN © 2006 Pearson Education, Inc.,
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
Wine and Food Pairing By Lauren Krohn and Tria Nicoara.
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 8 Restaurant.
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
Introduction to Engineering Technology, 7 th ed. Pond and Rankinen © 2009Pearson Education, Upper Saddle River, NJ All Rights Reserved. 1 Introduction.
Manufacturing, Engineering & Technology, Fifth Edition, by Serope Kalpakjian and Steven R. Schmid. ISBN © 2006 Pearson Education, Inc.,
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
Copyright © 2003 by Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, NJ. All rights reserved. To view maps beyond the range 41-58,
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
Using the Law: Analysis and Legal Writing
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
Copyright © 2003 by Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, NJ. All rights reserved. To view maps beyond the range 59-76,
Norwood and Lusk: Agricultural Marketing & Price Analysis © 2008 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Chapter 2 Basic.
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
Manufacturing, Engineering & Technology, Fifth Edition, by Serope Kalpakjian and Steven R. Schmid. ISBN © 2006 Pearson Education, Inc.,
Dobrin / Keller / Weisser : Technical Communication in the Twenty-First Century. © 2008 Pearson Education. Upper Saddle River, NJ, All Rights Reserved.
Introduction to Engineering Technology, 7 th ed. Pond and Rankinen © 2009Pearson Education, Upper Saddle River, NJ All Rights Reserved. 1 Introduction.
Chapter 6 CONTROLLING. 2 Supervision Today! 6 th Edition Robbins, DeCenzo, Wolter © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights.
MT 340 UNIT 8 SEMINAR DARLENE RINGHAND APRIL 18, 2012.
Seventh Edition By David A. Madsen, Terence M. Shumaker, and David P. Madsen Civil Drafting Technology Chapter 3 Map Scales.
Figure 1--1 The Four Learning Theories Gail E. Tompkins Literacy for the 21st Century, 3e Copyright ©2003 by Pearson Education, Inc. Upper Saddle River,
Wine Tasting.
Chapter Page, 12-Lead ECG for Acute and Critical Care Providers © 2006 by Pearson Education, Inc. Upper Saddle River, NJ 2 Understanding the 12-Lead ECG.
FIGURE 7.1 Introducing the reduce and return approach. Robert L. Boylestad Introductory Circuit Analysis, 10ed. Copyright ©2003 by Pearson Education, Inc.
Hospitality Management Strategies ©2005 Pearson Education, Inc. By R.A. Nykiel Upper Saddle River, N.J Financial Strategy Options Chapter 5.
Figure Materials in Basal Reading Programs Gail E. Tompkins Literacy for the 21st Century, 3e Copyright ©2003 by Pearson Education, Inc. Upper Saddle.
Figure 3--1 Options for organizing information Pfeiffer Technical Writing, 5ed. Copyright ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey.
DATA PRESENTATION QUESTION 18: DO YOU NOW SMOKE CIGARETTES EVERY DAY, SOME DAYS OR NOT AT ALL? Presented by Diana VanRhee April 5, 2014.
Figure A--1 Thomas L. Floyd Digital Fundamentals, 8e Copyright ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved.
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
English for Careers Chapter 14 Writing for Multimedia.
Chapter 15 CHANGE MANAGEMENT. 2 Supervision Today! 6 th Edition Robbins, DeCenzo, Wolter © 2010 Pearson Higher Education, Upper Saddle River, NJ
Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved.
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 15 Planning.
Manufacturing, Engineering & Technology, Fifth Edition, by Serope Kalpakjian and Steven R. Schmid. ISBN © 2006 Pearson Education, Inc.,
Chapter 16 Human Resources I: The Hiring Process.
Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ What Is a Casual-Service (Midscale)
Introduction to Engineering Technology Seventh Edition Robert J. Pond & Jeffery L. Rankinen Chapter 10 Your Future in Technology.
Lean Six Sigma: Process Improvement Tools and Techniques Donna C. Summers © 2011 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved.
Welcome to the American Wine Society Bristow Virginia Chapter “Wine and Food Pairing” January 20, 2008.
Operator Overloading; Class string
Operations Management Aggregate Scheduling Chapter 13
Chapter 13: Drugs Affecting the Autonomic Nervous System
Ages of students in the RN to BSN program at Ferris State University Whitney Ayers Introduction Purpose- to show the age range of students in the RN to.
Figure 15.1 Collaborative Professional Development
The Facts to Be Explained
Figure 15.1 Collaborative Professional Development
Chapter 47: Drugs for Skin Disorders
Communications Chapter 15
Presenter notes: Add you notes here
Presentation transcript:

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Chapter 6 Getting to Know Alcohol: Tasting and Pairing

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Chapter Objectives Explain how to taste and analyze wine Explain how to taste and analyze beer Explain how to taste and analyze spirits Analyze food for proper pairing with wine, beer, and spirits

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Tasting Wine See Swirl Smell Sip Spit or Swallow Savor

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Analyzing Wine Describe aromas or bouquet Describe flavors General terms Positive terms Negative terms

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Tasting Beer See Smell Sip Swallow

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Tasting Spirits See Swirl Smell Sip Spit or Swallow Savor

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Pairing Alcohol with Food Consider the body of the food Consider the body of the wine or other alcoholic beverage Consider characteristics of the food Consider characteristics of the alcoholic beverage Make a pairing

© 2008 Pearson Education, Upper Saddle River, NJ All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. CONCLUSION

Feedback: Privacy Policy Feedback
Do Not Sell My Personal Information
About project: SlidePlayer Terms of Service

© 2024 SlidePlayer.com. Inc. All rights reserved.