As the year comes to an end, new year resolutions and goals are being made. Among these may be plans to become more organized, more successful, more cost-efficient, etc. To help those among you who have these on your resolution list, we've compiled a list of common errors made in the beverage industry that cost you in the short and long term and solutions to these problems.Read More
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Filtering by Tag: Business Education
For those of you who work in the beverage industry, whether it be purchasing or bar-tending, knowing how long a bottle should last you is an important thing to know. While we all keep an eye out for expiration dates, you should know how many drinks that bottle is going to give you before going in. With the holidays around the corner, we made this little chart for you to keep handy so you know how big of a purchase you need to make for those busy weekends of yours.
Not knowing beyond your go-to beer preference is not necessarily a bad thing, but you should know a little more about what types of beers are out there, or at the very least learn about the kinds that are similar to your already established favorites. Who knows, maybe you'll be tempted to try something new.Read More
All of us here know at least the very basics of glassware: you wouldn't serve tequila in a beer stein or beer in a shot glass. As we all know, though, there's more to drinks than just shot glasses and beer mugs. We're breaking it down for you, from lowballs to flutes, and telling you why it matters.Read More
This isn't about taking sides, it's more about which, when you get down to facts, is best for the wine we're drinking: Cork or Cork Alternatives?Read More
For the past few weeks, we've been posting information about fruity summer drinks. While there's nothing wrong with enjoying a sweet summer treat, there's just something about enjoying your year round go-to.Read More
For those unfamiliar to the behind-the-scenes of our favorite drinks, whether you are a customer or a new businessperson seeking to run a restaurant or any other business, the information, news updates, and facts alone can be daunting- and that's without factoring in the finances and legalities!Read More
It's no secret that we've all been feeling the heat this past week with another one of California's heat waves following us well into the fall. However, while other businesses are allotting more of their budget on keeping cool, at Garvey Wholesale Beverage, we've been saving in a way that only helps you.Read More
Most tequila brands offer a variety of different types of tequilas. Blanco, Reposado, Oro, Anejo, and Extra Anejo are usually the varietals that are presented. These different classifications of tequila are based on the process in which they are made.Read More
Wine can be made in a number of different ways, but typically, they all fall under four categories. We've made this simple guide that explains the 4 styles of winemaking. Enjoy!
Get to know wine terms here.Read More
The Differences Between Red Wine and White Winemaking
There are significant differences between red wine and white wine production. Basically, red wine is the outcome of crushed, fermented grapes. White wine is the outcome of fermented grape juice (that is, no skins or meat of the fruit). Blush wines, out of interest, are made from red grapes that are made into wine as though they were white grapes. The red grape skins add a bit of color and nutrients to the juice being made into blush or rosé, leaving a slight blush of red in the wine.
All grapes contain the same kind of green fruity-meat, but red grapes have red skins and in the winemaking process, there is a considerable amount of color, flavors and tannins that are imparted to the final product. After crushing, the red grapes, skins and all, sit in a fermentation vat for a period of time. Picture a huge plastic bin with a mixture of crushed grapes and juice with a layer of crushed wet skins on top. The skins tend to rise to the surface of the mixture, forming a layer on top. This top layer is frequently mixed back into the fermenting juice (called must). After fermentation has stopped, about one to two weeks later, the new wine is drawn from the vat. A bit of "free run" juice is allowed to pour and then the remaining must is squeezed, yielding "press wine". The wine is clarified and then transferred to oak aging barrels so that it may mature. When the winemaker considers the wine ready, it is transferred to bottles and labeled.
Right after picking, white grapes are put into a crushing machine. In the process, the skins are separated from the juice, an important difference over the red wine process. Some adjustments are sometimes made to the acid or sugar levels at this stage (the addition of sugar is called "chaptalization"). The clarified juice is then ready for fermentation. Yeast is then added to the juice for fermentation. Before long the white grape juice becomes white wine. At this point, some further tinkering is usually called for: filtering, and perhaps the addition of sweeter juice to round out the flavor. The wine is then aged by storing in oak or stainless steel containers, and after a few months, it is bottled.