HMGT 4300: Survey of Beverages in the Hospitality Industry

These flashcards cover key vocabulary and concepts related to beverages in the hospitality industry, focusing on wines, beer production, and regions in wine-making.

Alcohol production and distribution

Illegal in the United States from 1920-1933, repealed on December 5, 1933.

American Viticultural Area (AVA)

Geographically defined growing area for wine production in the US.

Chardonnay

California's most successful white wine grape, often aged in oak barrels.

Cabernet Sauvignon

Most successful red wine grape in California, primarily used in Bordeaux wines.

Terroir

Combination of soil, climate, and other environmental factors that affect grape growing.

Phylloxera

A pest that devastated vineyards, particularly in the 19th century.

Fortified Wines

Wines with added alcohol to increase alcohol by volume.

Sweet Wine

Wines produced using methods that enhance sweetness, such as late harvest or noble rot.

Sauvignon Blanc

A prominent white wine grape, particularly known from New Zealand and Chile.

South African Wines

Characterized by a long history of winemaking and a variety of climates influencing grape varieties.

Noble Rot

A fungus that affects grapes, often resulting in sweet wines.

Mashing

The brewing process where malted barley is steeped in warm water to release sugars.

Lagers

Beer style made with bottom fermenting yeast, typically brewed at cooler temperatures.

Ales

Beer style made with top fermenting yeast, generally more robust and fruity.

Solera System

A method of aging wine that blends younger and older wines together.

Malbec

A prominent red wine grape originated from France but now famously produced in Argentina.

Sulfite Warning

Labeling requirement for wines containing sulfites, which can cause allergic reactions in some individuals.

Cava

Sparkling wine from Catalonia, Spain, made using traditional methods.

Botrytis Cinerea

A fungus causing noble rot, which can lead to better quality sweet wines.