Lesson 2: Wines, Beers, & Malt Beverages
Introduction
As described in the first lesson, the practical difference between spirits and beer/wine is that spirits are distilled and beer and wine are not distilled. But there are other, less objective distinctions. Wine and beer are considered in many cultures to be a food just as meat and potatoes are – a meal without either beer or wine would be incomplete. The historical, multicultural impact of wine and beer is also extensive – we can trace both back thousands of years.
Wine, too, makes a legitimate health claim. The “French Paradox” is now well accepted, i.e. that a glass or two of red wine confers health benefits to all but a minority of individuals. (“French Paradox” refers to the fact that the French, despite eating more saturated fats and drinking more alcohol than Americans, have less heart disease).
In this lesson, we’ll look at what you need to know about wine and beer in order to know how to buy and serve them for personal and party usage. We’ll look at three categories for wine –white & rosé, red, & sparkling. We’ll discuss two wine-based categories, i.e. aperitifs and fortified wines Then we’ll look at beer along with its kissing cousins, malt liquors and malt beverages.
