Wine List

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  • Topic: Chardonnay, Wine, Cabernet Sauvignon
  • Pages : 19 (1738 words )
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  • Published : April 4, 2013
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  WINE
 LIST
 ASSIGNMENT
 
 
  SYNOPSIS
 

 

This assignment opens an opportunity for the students to prove his efficiency and capability in designing a wine list as per the current scenario. This assignment motivates the students to involve in research for the selection of wines for their wine list and opens their creativity skills. The knowledge and experiences the student will earn by preparing this assignment will strengthen his confidence and contribute to his developing sound professionalism in the area of oenology

Name: Riawaty Class: BC3 Group: 1 Course: Oenology

 
 
 
 
 

In
  the
  hearth
  of
  the
  historical
  town
  of
  Florence
  at
  a
  few
  steps
  from
  Porta
  San
  Frediano,
 there
 is
 the
 Fuor
 d'Acqua:
 real
 flavor
 of
 see
 in
 the
 old
 tradition
 of
 Florence.
  One
  of
  only
  a
  handful
  of
  good
  seafood
  and
  fish
  restaurants
  in
  this
  largely
  meat-­‐ eating
 town,
 'Out
 of
 Water'
 proposes
 a
 menu
 of
 sea
 critters
 that
 changes
 in
 line
 with
  what
 the
 fisherfolk
 have
 been
 able
 to
 catch
 off
 the
 Tuscan
 coast.
 Open
 in
 2000
 inside
  an
  old
  warehouse
  of
  chariots,
  the
  place
  has
  been
  restructured
  with
  respect
  of
  the
  original
 features
 of
 the
 tuscan
 architecture.
 

  The
  excellent
  quality
  of
  the
  fish
  that
  arrives
  every
  day
  from
  the
  fish
  market
  in
  Viareggio,
  skillfully
  cooked
  and
  served
  with
  expertise
  and
  ability
  in
  a
  simple,
  friendly
  and
 merry
 feel,
 but
 elegant
 at
 the
 same
 time,
 are
 the
 essential
 elements
 that
 have
  determined
 the
 success
 of
 our
 restaurant.
 
 
 
 
 
 
  The
 main
 ingredient
 that
 characterize
 our
 cooking,
 being
 the
 foundation
 of
 our
 job,
  is
  the
  absolute
  and
  guaranteed
  freshness
  of
  the
  fish
  that
  we
  propose:
  nephrops,
  cicadas,
 shrimps,
 lobsters
 and
 sea
 bed
 fishes,
 from
 the
 last
 fishing
 of
 the
 afternoon,
  arrive
 at
 the
 restaurant
 after
 the
 first
 guests.
 

Our
 chefs,
 to
 satisfy
 the
 taste
 and
 the
 needs
 of
 our
 guests,
 with
 ability
 and
 expertise
  create
 quality
 menu,
 unique
 but
 always
 genuine.
  The
  dishes,
  always
  very
  fresh
  are
  decided
  by
  the
  daily
  arrivals
  of
  the
  fish,
  depending
  on
 the
 season,
 together
 with
 light
 and
 flavored
 vegetables.
 This
 way
 we
 made
 simple
  or
 elaborate
 recipes
 with
 respect
 of
 the
 tradition,
 as
 the
 Catalana
 or
 the
 paccheri
 alla
 
  rabaccolara
 and
 many
 others.
  Our
 specialties
 are
 the
 hot
 or
 uncooked
 starters,
 but
 we
 are
 above
 all
 remembered
  for
  our
  dishes
  of
  crudité,
  that
  the
  lovers
  of
  the
  genre
  can't
  do
  without.
  You
  won't
  miss
 the
 desserts
 that
 are
 all
 home
 made.
  In
 our
 restaurant,
 there
 is
 wine
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