La diferencia entre = Bourbon y Whiskey?

It is only bourbon if it is made in Bourbon County, SOLAMENTE SE LE DICE *BOURBON* AL WHISKEY HECHO EN EL CONDADO DE *BOURBON* Scotch is only scotch if it is made in Scotland. ESCOSES SOLAMENTE ES ESCOSES SI ESTA HECHO EN ESCOCIA. The same style of whiskey can be made anywhere, but it can't be called bourbon. EL MISMO TIPO DE WHISKEY PUEDE SER FABRICADO EN CUALQUIER LADO, PERO *NO* SE LE PUEDE LLAMAR *BOURBON* More than 50 percent of the grain used to produce bourbon must be corn and it must be aged for a minimum of two years in oak barrels. MAS DEL 50 PORCIENTO DEL GANO USADO PARA PRODUCIR *BOURBON* DEBE DE SER DE ELOTE, Y DEBE DE SER AÑEJADO POR UN MINIMO DE 2 AÑOS EN BARRILES DE ROBLE. Those are simply industry standard, most of distilleries age bourbon for a much longer period of time and use up to 75 percent corn grain. ESOS SON SENCILLAMENTE LAS NORMAS INDUSTRALES, Y LA MAYORIA DE LOS DESTILATORIOS AÑEJAN EL *BOURBON* POR UN PERIDO MUCHO MAS LARGO Y USAN HASTA UN 75 PORCIENTO DEL GRANO DE ELOTE. One point of difference between bourbon and other types of whiskey is the inability to add flavor or color enhancement at the time of bottling. UN PUNTO DE DIFERENCIA ENTRE EL *BOURBON* Y OTROS TIPOS DE WHISKEY ES LA INABILIDAD DE AGREGAR ENCARECIMIENTO AL SABOR O COLOR AL MOMENTO DE ENVASAR EL WHISKEY. Recepies / RECETAS. 1) Old Fashioned 2 oz. Bourbon Club Soda Dash Sugar Syrup Several Dashes Angostura Bitters Mix soda, syrup, and bitters in an old fashioned glass. Add bourbon and ice cubes, then stir. 2) Dixie Whiskey 2 oz Bourbon 1/2 tsp Powdered Sugar 1 dash Bitters 1/4 tsp Triple Sec 1/2 tsp White Creme de Menthe 1/2 cup ice Shake with ice and strain into a glass. 3) Americaner 1/4 oz Bourbon 3/4 tsp Sugar 1 dash Bitters Chilled Champagne Combine Whiskey, bitters, and sugar, in a glass. Stir until sugar is dissolved. Fill with champagne and add a peach wedge. 4) Kentucky Snowstorm 1 1/2 oz Bourbon 1 1/2 oz Cranberry Juice 1/2 oz Lime Juice 1/2 oz Grenadine 1 tsp Sugar 1 cup ice Shake all ingredients with ice. Strain into a glass or pour over cracked ice into a glass. Top with an orange or lemon wedge. 5) Gentleman's Cocktail 1 1/2 oz Bourbon 1/2 oz Brandy 1/2 oz Creme de Menthe Club Soda 1/2 cup ice Pour bourbon, brandy, and creme de menthe over ice into a glass. Fill the glass the rest of the way with club soda and add a twist of lemon to the top. 1) Manhattan 1 1/2 oz Blended Whiskey 3/4 oz Sweet Vermouth Ice Stir with ice and strain into cocktail glass. Top with an olive. 2) Algonquin 1 1/2 oz Blended Whiskey 1 oz Dry Vermouth 1 oz Pineapple Juice Ice Shake with ice and strain into a glass. 3) Whiskey Sour 2 oz Blended Whiskey 1/2 tsp Powdered Sugar Juice of 1/2 Lemon Ice Shake with ice and strain into a glass. Top with a lemon wheel and a cherry. 4) Aquarius 1 1/2 oz Blended Whiskey 1/2 oz Cherry-flavored Brandy 1 oz Cranberry Juice Ice Shake with ice and strain into a glass over half filled with ice. 5) California Lemonade 2 oz Blended Whiskey Juice of 1 Lemon Juice of 1 Lime 1 1/2 tbsp Powdered Sugar 1/2 tsp Grenadine Club Soda Ice Shake with ice and strain into a glass filled with shaved ice. Fill with club soda and top with several slices of lemon and a cherry. Serve with straws.

Behind the Bar. / Atras del Bar.

Aperitif - A before-dinner drink; a drink to arouse the appetite before a meal. Bar Glass - A glass for mixing or stirring. Bar Spoon - A long spoon used for mixing. Blend - The combining or mixing of liqours in production. Brut - A term to describe champagne as dry. Chaser - A drink to follow immediately after another or to fill up a strong drink. An example would be club soda, fruit juice, or water. Crusta - A glass rimmed with sugar. Dash - The smallest bar measurement, or a splash. Digestif - An after-dinner drink; a drink to stimulate the digestion process after a meal. Float - A small amount of liquor poured carefully so that it floats on a drink. Magnum - A large, double-sized bottle Mixing Glass - A glass for stirring ingredients together. Modifier - An ingredient in cocktails. Neat - An unmixed drink. On the Rocks - A drink served with ice. Plain - A drink without any additions, straight from the bottle. Proof - An American system for measuring alcohol content by volume. Sec - A term that means dry. Shaker - A tool to mix drinks by shaking, usually involving a stainless steel container and a glass. Squeezer - A tool to press fruit for fruit juice. Straight Up - A drink served neat and without ice. Sundries - Snacks at the bar, such as popcorn or nuts. Twist - A small piece of fruit peel that is squeezed over a drink Vintage - A description for when a particular liquor was conceived. Zest - A small piece of a lemon or orange peel, usually the colored part

Italian Wines = Vinos Italianos.

VINO ITALIANO = CHIANTI Dictionary Cooks Abboccato: = Medium sweet wine Acerbo: = Tart Aceto: = Vinegar Aglianico: = Red grape grown in the Campania region Alcool: = Alcohol Annata: = Vintage year Appassimento: = Drying grapes in order to concentrate sugar Acidita’: = Acidity Acido: = Acetic, acidic, vinegary tasting or smelling Acquoso: = Watery, defines very thin wines with low flavor Amabile: = Medium sweet wine Amaro: = Bitter, generally a defect in wines with some exception Annata: = Vintage Aperto: = Open, defines a wine with well defined character Armonioso: = Harmonious, defines perfectly balanced wine Aromatico: = Aromatic, defines wines pronounced aroma Astringente: = Astringent, defines wines with high tannin content Asciutto: = Dry Austero: Austere, = defines wines with bold complex fruity character Azienda agricola: = An estate using its own grapes to produce of its own wines Azienda vinicola: = A producer who buys grapes and makes wine Barbera: = Classic grape commonly grown in the Piedmont region Barolo: = Top Piedmont red wine, made with the Nebbiolo grape Bianco: = White Bilanciato: = Balanced, define wines with many well combined harmonic elements Botte: = Cask Botticella: = small wine cask Bottiglia: = Bottle Brunello di Montalcino: = Top Tuscan red wine Cantina Sociale: = Co-operative wine producer and cellar Caraffa di Decantazione: = Decanter Cascina: = Farmhouse Castello: = Castle Cerasuolo: = Cherry colored rose’ wine from Sicily Chiaretto: = Rose’ wine from Garda Chiuso: = Closed, refers to a wine that doesn’t reveal its character Classico: = Classic, An original DOC wine from a typical region Complesso: = Complex, defines a wines with many combined aromas Consorzio: = Producers trade association Corpo: = Body, defines texture of a wine (light bodied, full-bodied, etc). Cortese: = White grape used in Piemonte Corvina: = Red grape used in the Veneto area for wine blends Cotto: = Cooked, a negative wine attribute, for wines made from overripe grapes Debole: = Weak, defines wines with low character Delicato: = Delicate, a wine with light balance and body Distinto: = Distinctive, refined, elegant wine DOC: = Abbreviation for "Denominazione di Origine Controllata" (controlled place of origin) DOCG: = Abbreviation for "Denominazione di Origine Controllata e Garantita" (controlled and guaranteed place of origin) Dolcetto: = Dry red wine grown in Piedmont Dolce: = Sweet Elegante: = Elegant stylish wine Enologo: = Enologist with a college degree Enoteca: = Wine shop Enotecnico: = Wine technician with a diploma. Etichetta: = Label Fattoria: = Estate Fiasco: = Flask, the old classic bottles covered with straw Fermentazione naturale: Natural fermentation. Fiorito: = = Flowery, taste of flowers Forte: = Strong wine with high alcohol content Fresco: = Fresh, with no defective aromas Frascati: = White wine from the Lazio Region Freisa: = Red grape used to make wines in Piemonte Frizzante: = Slightly sparkling Frutta: = Fruit Fruttoso: = Fruity taste of fruit and fresh grapes Giovane: = Young, immature fresh wine not fully aged and developed Gradazione alcoolica: = Alcoholic percentage. Grappa: = Italian strong liquor made with fermented grape skins Grechetto: = white grape used to make Orvieto wine IGT: = = abbreviation for "Indicazione Geografica Tipica" or typical location name Imbottigliato: = bottled Imbottigliato all'origine: = Bottled by the producer Invecchiato: = aged Leggero: = Light, referring to low alcohol content Legnoso: = Woody, a defect of wines with wood taste Liquoroso: = Strong, often fortified, wine Litro: = Liter Madre: = Literally mother, the matrix or residue from earlier vintages Malvasia: = An ancient grape, cultivated in Europe for 2000 years! Marchio: = Brand name, trade mark Marsalato: = Wine that has oxidized, has dark color and cherry like taste Maturo: = Mature, Ripe and completely developed wine, ready for consumption. Montepulciano: = top red wine from Tuscany Muffa: = Moldy very bad defect of wine smelling like mold Nebbiolo: = Grape used to produce Barolo and Barbaresco wines in Piemonte Nobile: = Noble, defines a balanced wine, attributed to important vintage Noce: = Nutty, defines wines that taste like walnut or nut-like aroma Ossidato: = Oxidized, wine that has oxidized, has dark color and cherry like taste Passito: = A sweet wine made in part from dried grapes Piatto: = Flat, dull, uninteresting wine Podere: = A small estate Produttore: = Producer Profondo: = Deep, a wine with many layers of flavor Proporzionato: = Good proportion of aroma and alcohol Quercia: = Oak, taste that develops from aging wines in oak Recioto: = Sweet wine from the Veneto area, similar to Passito Ricco: = Rich and complex wine Riserva: = Reserve, for DOC wines, aged for a certain length of time Robusto: = Robust defines a full bodied wine Rosato: = Rose’ Rosso: = Red Sangiovese: = the main red grape varietal used in Tuscany Sapore: = Flavor Scelto: = selected Secco: = dry Semisecco: = off dry, medium sweet Soave: = White wine from the Veneto Solfato: = Sulphur, an anti-oxidant used in making wine Spesso: = Thick, dense Spessore: = Thickness Spumante: = Sparkling wine Stravecchio: = Very old Struttura: = Structure, defines the way a wine is proportioned Super Tuscan: = refers to the new high quality styles of wine in Tuscany Superiore: = superior Sviluppato: = Developed, a mature pleasant Tannino: = Tannin, a natural component of red wines, found in the seed, skin and stems of grapes Tappo: = Cork. A very negative attribute of wine smelling of cork Tenuta: = Wine estate Vernaccia: = White grape used in San Gimignano Vinacce: = Grape skins, seeds and pulp left after wine has been pressed, used to make grappa. Vigna: = Vineyard Vin Santo: = Sweet wine from Tuscany Uva: = Grape Vecchio: = Old Vellutato: = Velvety, defines smooth aroma. Verde: = Green, defines a wine made from unripe grapes Vigna, Vigneto: = Vineyard Vigoroso: = Vigorous, defines wines with forward taste Vino da tavola: = Table wine Vino Novello: = New wine, bottled less than a year Vite: = Vine Viticoltore: = Grape grower Vitigno: = Grape variety Vivace: = Lively, slightly sparkling, define wine with fresh content Zolfo (see solfato) Zuccheri Residui: = Residual sugar English / Italian wine store = bottiglierìa to be in store = sovrastare store immagazzinare, campeggio, immagazzinare department store emporio red wine vino rosso wine vino wine merchant vinaio wine list lista dei vini wine growing enofilo wine glas bicchiere da vino wine cellars casa vinicola wine cask botte di vino white wine vernaccia table wine vino da tàvola sparkling wine spumante wine tavern fiaschetteria

The Art of cooking with wine./El arte de cocinar con vino.

You don't have to be a master chef to cook with wine. NO TIENE QUE SER UN CHEF PROFECIONAL PARA COCINAR CON VINO. It's easy and the results are delicious. ES FACIL Y LOS RESULTADOS SON DELICIOSOS. When the wine is heated, the alcohol evaporates but the flavor lingers, so the whole family, even the children, can enjoy wine-seasoned dishes. CUANDO EL VINO SE CALIENTA, EL ALCOHOL SE EVAPORA PERO EL SABOR PERMANECE, POR LO TANTO TODA LA FAMILIA, HASTA LOS NIÑOS, PUEDEN DISFRUTAR DE PLATILLOS SASONADOS CON VINO. Which tipe to use? = ¿QUE CLASE SE PUEDE USAR? Wines range in flavor from very dry (not sweet) to sweet. LOS VINOS VARIAN EN SABOR DESDE MUY SECO (NO DULCE) A DULCE. Many recipes call for a particular wine - dry sherry - Burgundy. (French) MUCHAS RECETAS REQUIEREN UN VINO EN PARTICULAR - UN JEREZ SECO - VINO DE BORGOÑA. but you can substitue wines similar in flavor. PERO TU PUEDES SUBSITUIR LOS VINOS SIMILARES EN SABOR. The taste will be slightly different but equally delicious. EL SABOR VA A SER LIGERAMENTE DIFERENTE PERO SERA IGUAL DE DELICIOSO. For example, instead od Sherry, try Marsala. For sauterne, substitute Semillon Catawba. Use chardonnay, Chenin Blacor Pinot Blanc instead of Chablis; Rieslin, Sylvaner or Tramine in place of Rhine wine. Ruby Cabernet or Zinfandel are good substitutes for Claret. Instead of Burgundy, try Gamay or Chianti. Cooking Wines / VINOS PARA COCINAR Cooking wines are specially SALTED and SEASONED for use in food, so you CAN'T drink them. Taste experts have found that dishes prepared with inexpensive cooking wines were just as good as those prepared with more costly beverage wines. Storing Open wines. Always pour table wines into smaller containers (air makes them deteriorate); close tightly, and refrigerate; Use within a week. Appetizer and dessert wines, because of higher alcoholic content, will keep this way a month or more. Cooking wines keep well without refrigeration. Spanish / English = VOCABULARY = EL VINO / The wine el vaso de vino = wineglass el vino aguado = adulterated wine el vino blanco = white wine el vino borgoñón = Burgundy el vino casero = house wine el vino de frutas = fruit wine el vino de jerez = sherry el vino de mesa = table wine el vino de misa = altar wine el vino de misa = sacramental wine el vino de Oporto = port (wine) el vino del Mosela = Moselle (wine) el vino del Rin = hock (wine) el vino del Rin = Rhine wine el vino destapado = wine by the glass el vino destapado = wine served by the glass el vino espumoso = sparkling wine el vino tinto = red wine el vino tinto de Burdeos = claret (wine) Recipe Tips. FISH = Add white table wine, such as Rhine wine, to melted butter; pour over fish before baking or broiling. Poach fish, shrimp, scallops with Sherry added to the cooking liquid. POULTRY = Just a touch of Sauterne improves the flavor of gravy or sauce for roast turkey, chicken, Rock Cornish hens. Add Burgundy or Chianti to gravy for duckling, or goose. MEAT = Stir Chianti or Zinfandel into pan juices for roast beef AU JUS. Add Chianti or Burgundy to barbecue sauce for beef steaks, hamburgers, meat spaghetti sauce. Use Chablis in sauce for sauteed veal; Burgundy, for veal Parmigiana. Marinate lamb cubes for Shish kebabs in red cooking wine before broiling. STEWS = To step up the flavor of braised-beef dishes like beef stew, allow 1/4 cup Burgundy for each pound of meat, as part of cooking liquid. SOUPS = For each cup of soup, add a tablespoon of wine. Try Sherry in consomme, chicken or vegetable soups; Burgundy or Claret in minestrone; Chablis in onion soup.

Exercise: On Eating Out.

Use the following words to complete the sentences below. bill, bottle, dessert, drinks, fish and chips, hungry, menu, non-smoker, order, restaurant, table 1. Guest: A _____ for two, please. 2. Waiter: Smoker or _____ ? 3. Guest: Non-smoker, please. 4. Waiter: Here you go. Would you like to see the _____? 5. Guest: Yes, please. We are very _____ . 6. The guests look at the menu. 7. Waiter: Are you ready to _____? 8. Guest: We'd like _____, please. 9. Waiter: Would you like any _____? 10. Guest: An orange juice, a coke and a _____ of red wine. 11. The guests have finished their meals. 12. Waiter: Would you like a _____? 13. Guest: No, thank you. Could we have the _____, please?

Theory on the *Cocktail* word.

*************************************************************** ************************************ While sipping a cocktail, have you ever thought about the meaning of the word? cock + tail = cocktail MIENTRAS SABOREAS UN COKTEL, ¿TE HAS PUESTO A PENSAR EN EL SIGNIFICADO DE LA PALABRA? COCK = GALLO + TAIL = COLA = LA TRADUCCION ES COLA DE GALLO. Why is that? – Well, nobody knows for sure, but there are numerous theories about the origin of the name. Here are just a few, which we like most: ¿POR QUE ES ESO? - BUENO, NADIE SABE EXACTAMENTE, PERO HAY NUMEROSAS TEORIAS ACERCA DEL ORIGEN DEL NOMBRE. Y AQUI HAY ALGUNOS, ¿CUAL TE GUSTA MAS? 1. Theory The drink used to be decorated with a plant that looked like a cock’s tail. Today, colourful stirrers and picks (e.g. umbrellas) are used instead. TEORIA 1. LA BEBIDA ERA DECORADA CON UNA HOJA DE PLANTA QUE PARECIA LA COLA DE UN GALLO. HOY EN DIA DECORAN LAS BEBIDAS CON MEZCLADORES DE COLORES Y PALLILLOS (EJEMPLO. SOMBRILLAS) SON USADAS EN LUGAR DE LAS HOJAS DE PLANTAS. 2. Theory Alcoholic leftovers that could not be drawn off through the taps of the barrels were all put into one jar and sold. Cock is said to have been the name of what today is called tap (or spigot). Alcoholic leftovers were called tailings. So according to this theory, the drink was first called cock-tailing, which later became cocktail. 3. Theory Alcoholic leftovers from bottles and barrels were put into a large cock-shaped ceramic vessel, the tap of which was at the tail of that cock. According to this theory, the drink was first called cock’s tail. 4. Theory A pharmacist in New Orleans used to offer his guests a drink (brandy, sugar, water and bitters) in an egg-cup. He called the drink egg-cup cocquetier. His guests shortened this to cocktay, which later became cocktail. 5. Theory The term derives from cock ale, a drink for which the blood of a cock was used – yuck!

Chardonnay or Bordeaux?

Should you pick the Chardonnay or the Bordeaux? Deberias de escoger un Chardonnay o un Bordeaux? Forget the bargain bins. (olvida las especiales) The wine there is often leftover inventory that may be on the verge of turning to vinegar. El vino en especial es generalmente lo que sobra de un inventario y esta al borde de convertirse en vinagre. Pass up older, pricier wines. (No compres vinos caros y viejos) These are often meant to be aged for a few more years to reach their peak flavor. Estos generalmente deben de ser añejados por unos años mas para que alcancen su punto máximo. Notice where and how the wine is positioned. (Fijate donde y como esta colocado el vino) Avoid bottles that are sitting a heating vent or in direct sunlight: This baking ruins the taste. Evita las botellas que están cerca de calefacciones, o bajo los rayos del sol. En un aparador por ejemplo. Este cocimiento con calor arruina el sabor. Never buy a wine that is standing upright on a shelf. The cork may have dried out, allowing air to enter the bottle, which alters the flavor. Nunca compres botellas de vino que esten paradas verticalmente. El corcho puede secarse permitiendo que entre aire en la botella, alterando el sabor. Choose the right Wine for your food. (Escoge el vino correcto para tu comida) Steak: a Cabernet Sauvignon or red Bordeaux. Filete: un Cabernet o un Bordeaux rojo. Pot roast: a Zinfandel or a French Cotes du Rhône. Guisado : un Zinfandel o un Cotes du Rhône Frances. Roast Chicken : a Pinot Noir or a light Chardonnay. Pollo rostizado : un Pinot Noir o un Chardonnay ligero. Hamburgers : a Petite Sirah Chinese Food : a Riesling. Broiled fish : a Sauvignon Blanc or a Chenin Blanc. Chill appropriately : (Como enfriar un vino correctamente.) Observe the 20 minute rule: Pull whites out of the refrigerator 20 minutes before serving. Put reds in 20 minutes before serving. Observe la regla de los 20 minutos. Saca del refrigerador el vino blanco 20 minutos antes de servirlo. Y con el vino tinto es al revez. Mete el vino tinto 20 minutos antes de servirlo al refrigerador. Take notes: (Toma notas) Don’t trust your memory. Jot down what the wine tastes like, and who made it. NO confies en tu memoria. Apunta como sabe un vino, y quien lo hizo.