Vocabulary

principal основной

counter прилавок, стойка

dispense (v) раздавать, распределять

tavern таверна, закусочная, бар

major expense основная статья расхода

profit margin уровень прибыли

mark-up разница между повышенной ценой и преж-

ней

storage facilities складские помещения

concoction смесь

liquor спиртной напиток

liqueur ликёр

proof установленной крепости

distilled изготовленный методом перегонки

rye Ам. хлебная водка

rum ром

vintage год сбора винограда

digestif = digester средство, способствующее пищеварению

yeast дрожжи

fermentation брожение, ферментация

in bulk оптом

carafe графин

bartender бармен

3. Exercise 3.1. Find in the text another way of expressing the following:

a A strong distilled alcoholic beverage.

b A menu of the wines served by a restaurant.

c A standard measure for the alcohol content of a beverage.

d A place that serves alcoholic drinks, usually in more comfortable

surroundings than a bar.

e A mixed drink that contains at least one alcoholic beverage and

other ingredients.

f A beverage fermented from grapes, usually with an alcoholic

content of about twelve to fourteen percent.

g A beverage fermented from grain, usually with an alcoholic content

of four or five percent.

h A harvest or year that produced grapes for a particular wine.

Exercise 3.2. Learn some basic overall rules of choosing wines:

Entrée: generally accompanied with dry white wine or rose.

Main course:

- red wine for red meat, light red wine for white meat;

- dry white wine for fish or seafood;

- on a general base, fresh and light red wine goes with everything;

- rose is not considered as top wine but it is good and fresh for casual

meals when it is hot

Cheese: red wine, preferably full-bodied with powerful cheese flavours.

Dessert: sweet white wine.

Exercise 3.3. Read the text about French wines and match the words with their definitions:

- chilled a tasting strong and rich

- luscious b the opposite of sweet wine

- dry c slightly cold

- fragrant d where grapes are grown

- full-bodied e having a strong and pleasant smell

- vineyard f having a pleasant sweet taste

France is famous for its wines. Paris is the best place in France to sample a wide range of the country’s many different wines. It’s cheapest to order wine by the carafe. Cafés and wine bars always offer wine by the glass – a small glass of white, a larger glass of red. House wine is nearly always a reliable choice.

Red wine.

Some of the world’s finest and most expensive red wines come from Bordeaux and burgundy regions, but for everyday drinking choose from the enormous range of basic Bordeaux and Côtes du Rhône wines. Alternatively try Beaujolais, which comes from the southern end of Burgundy and is light enough to serve chilled.

White wine

The finest white Bordeaux and Burgundy are best with food but for everyday drinking try a little dry wine such as Entre-les-Deux Mers or Anjou Blanc or Sauvignon de Touraine from the Loire valley.

Sparkling wine.

In France champagne is the first choice for a celebration drink, and styles range from non-vintage to deluxe. Many other wine regions make sparkling wines by the champagne method and they tend to be a lot cheaper. Look out for Crémant de Loire, Vouvray Mousseux and Blanquette de Limoux.

Beajoules Nouveau, the fruity first taste of the year’s new wine, is released on the third Thursday of November.

Southern Rhône is famous for its dark, rich red wines from Châteauneuf-du-Pape north of Avignon.

Northern Rhône has some dark, fragrant red wines, best aged for ten years, from Côte-Rôtie near Vienne.

Burgundy wines include Chablis, a fresh, full-bodied dry wine from the northernmost vineyards.

The Bordeaux region produces Barsac and Sauternes which are sweet, luscious golden colored wines suitable to accompany a desert.

Exercise 3.4. Make up a plan of the text (ex.3.3.). Prepare a report “French wines”.

Exercise 3.5. Complete the sentences using the words below:

Champagne Port France Bordeaux Italian

Spain Frascati

1) … is the famous sparkling wine produced east of Paris. St. Emilion is also produced in 2) … in the 3) … region. Two 4) … wines include

Chianti from the Florence region and 5) … near Rome. 6) … comes from Portugal and sherry from the south of 7) … .

Exercise 3.6. Match the wines with a country or region:

- Port a France

- Sherry b New Zealand

- Champagne c Australia

- Sauvignon Blanc d Portugal

- Frascati e California

- Zinfandel f Italy

- Chardonnay g Spain

Exercise 3.7. Find the opposites of the drinks in the columns below:

- a short drink a … bottled …

- a single whisky b … sparkling/ fizzy / carbonate

- a light beer c … soft / non-alcoholic …

- some still mineral water d … sweet …

- a dry sherry or vermouth e … long …

- a draught beer f … double …

- an alcoholic drink g … and soda or water

- a neat ( Am. straight ) h … strong …

Exercise 3.8. Find the correct explanations on the right:

- On the rocks. a I want only a little …

- Thank you. b With ice, and nothing else.

- A stiff whisky. c Stop pouring now.

- Go easy on the soda. d A large … with nothing added.

Exercise 3.9. Work in pairs. Look at the drinks list and practise ordering drinks. Take turns to be the waiter or the customer. Use the information of exercises 3.8. and 3.7.

BAR TARIFF in Euros.

large small

Beer 7 4

Whisky 10 6

Gin 9 5

Vodka 9 5

Bacardi 10 6

Cognac 14 7

Red wine (glass) 8 4

White wine (glass) 8 4

Orange juice 3

Tonic 3

Soda water 3

Coke 3

Mineral water 4

Example:

C. Could I have/ I’ll have/ I’d like a vodka and orange, please?

W. Certainly. Would you like a large or a small one?

C . A large one.

W. Would you like ice and lemon?

C. Ice but no lemon, thank you.

Exercise 3.10. Read the article and answer the questions:

From the History of Ale

Ale is a type of beer brewed from malted barley with using top-fermenting yeast. These yeast ferment the beer quickly, giving it a sweet, full-bodied and fruity taste. Initially, the word ‘ale’ was used for

drinks produced by fermentation without hops. Ale was typically bittered with gruit, a mixture of herbs and spices which was boiled

in the wort instead of hops. In the medieval world ale was considered as

an important source of nutrition along with bread.

When in XV century hops appeared in England, drinks brewed with hops got the name ‘beer’. Brewers started adding hops in the ale as

a bitter agent. Nowadays ‘ale’ as a term is used to indicate the type of yeast for brewing.

Modern ale is fermented at temperatures from 15 to 24 C. At this temperature yeast work as a flavouring agent and enrich the beer adding

fruity flavours to the drink ( of apple, pear, pineapple, banana, plum or

prune). There are different sorts of ale : Brown ale, Pale ale, Scotch ale,

Mild ale, Old ale and others. Also there is a variety of beer in England.

Bitter is a sort of well-hopped dark beer, Larger is light beer. Also it is classified by its strength: best, special, extra, premium etc. In English pubs beer is ordered by pints (a little more then half a litre) or halves

( half a pint).