Barbie Shot

Note: 1 ounce + 1 ounce + 1 ounce + 1 ounce…math is hard!

• 1 ounce coconut rum liqueur
• 1 ounce vodka
• 1 ounce cranberry juice
• 1 ounce orange juice
• 2 Lemon wedges for garnish
• Castor sugar for rimming the glasses

1. Fill a cocktail mixer with ice.
2. Add coconut rum liqueur, vodka, and juices.
3. Shake.
4. Strain into two rimmed rocks glass.

                                                                                                           -- Bartender PANDAT

BLOOD HOUND

Turn the tables on this canine detective—pursue doggedly.

• 1 ounce gin
• 1/2 ounce dry vermouth
• 1/2 ounce sweet vermouth
• 1/2 ounce strawberry liqueur

1. Fill cocktail shaker with ice.
2. Add gin, vermouths, and strawberry liqueur.
3. Shake.
4. Strain into a chilled martini glass.
5. Drop a whole strawberry into glass.

                                                                                                      -- Bartender PANDAT

BARTENDING - An ART II

GARNISHES AND THEIR FRIENDS

• Cherries (maraschino, of course)
• Cinnamon sticks
• Lemons
• Limes
• Nutmeg
• Olives
• Pickled pearl onions
• Oranges
• The Friends: picks, straws, and swizzle sticks

                       
                              
                                                             BOOSTER INGREDIENTS

• Celery salt
• Ice (The three C’s: cubes, cracked, crushed)
• Salt
• Sugar (Don’t forget saucers for salt and sugar for frosting the rims of glasses.)
• Tabasco
• Worcestershire sauce

ESSENTIAL EQUIPMENT

• Bar glass
• Bar spoon
• Bottle opener
• Champagne bucket
• Corkscrew
• Cocktail napkins
• Covered cocktail shaker
• Cutting board
• Electric blender
• Knife—paring or bar
• Lemon/lime squeezer
• Martini pitcher
• Shot glasses
• Measuring cup
• Measuring spoons
• Mixing pitcher
• Muddler
• Seltzer bottle
• Speed pourers (optional, but handy)
• Strainer
• Towels

                                                                                                       --Bartendar PANDAT

BARTENDING - An ART

Just like in a kitchen, a functional bar requires certain basic items: liquors, liqueurs, wine and beer, mixers, garnishes, booster ingredients, bar ware, and glassware.



  1. THE LIQUORS

• Bourbon
• Brandy
• Canadian whiskey
• Dry gin
• Rum
• Scotch whiskey
• Tequila
• Vodka

                                                                         

                                                                                                                                                                                                                                       
2. THE LIQUEURS

• Triple sec
• Crème de menthe
• Crème de cacao
• Kahlúa (or a coffee liqueur)
• Amaretto
• Drambuie
• Benedictine
• Cointreau

3. WINE AND BEER

• Dry vermouth
• Sweet vermouth
• White wine
• Red wine
• White zinfandel
• Champagne (optional)
• Beer—one six-pack regular, one six-pack light

4. MIXERS
 

• Bloody Mary mix (store-bought or homemade)
• Club soda
• Cola
• Cranberry juice cocktail
• Cream (heavy and light)
• Cream of coconut
• Ginger ale
• Grapefruit juice
• Grenadine
• Lemon juice
• Lime juice (Most popular: Rose’s. Not to be used as a substitute for fresh lime juice.)
• Orange juice
• Orgeat
• Piña Colada mix
• Pineapple juice
• Seltzer
• 7-Up
• Sour mix
• Tomato juice
• Tonic water
• Water

-- TO BE CONTINUED                                                       -- Bartender PANDAT

MOON RACK --Bartender PANDAT

Share this with her, and you just might fly to the moon.
Careful not to burn up on re-entry.

• 3/4 ounce brandy
• 3/4 ounce red Dubonnet
• 3/4 ounce peach brandy
• 1/4 ounce pastis

1. Fill cocktail shaker with ice.
2. Add brandy, Dubonnet, brandy, and pastis.
3. Shake.
4. Strain into a cocktail glass.

                                               --Bartender PANDAT

CAFÉ MOCHA

Mochalicious. A caffeine chocolate jolt for any Swiss miss.

• 4 ounces strong hot black coffee
• 4 ounces hot chocolate

1. Pour coffee and hot chocolate into a large mug.
2. Top with whipped cream.
3. Dust with cinnamon and nutmeg.

                                                                                                         --Bartender PANDAT

LEMON HEAD -- Bartender PANDAT

Sweet, fizzy, and tart, like your favorite candy in a glass.

• 1/2 fresh lemon
• 1 teaspoon powdered sugar
• 1 teaspoon water
• 2 1/2 ounces champagne

1. Squeeze lemon into a chilled cocktail shaker.
2. Add sugar and water to lemon.
3. Stir.
4. Pour into a cocktail glass.
5. Fill cocktail glass with shaved ice.
6. Add champagne.
7. Stir.

                                                                                                      --Bartender PANDAT

STRAWBERRY WONDERLAND --Bartender PANDAT

Strawberry fields forever and ever and ever.

• 1 ounce coconut cream
• 2 ounces frozen strawberries
• 3 ounces pineapple juice
• 1 ounce sour mix
• 2 ounces ice

1. Add coconut cream, strawberries, pineapple, sour mix, and ice.
2. Blend until smooth.
3. Pour into a large brandy snifter.
4. Top with whipped cream.
5. Garnish with a strawberry.

                                                                                                      --Bartender PANDAT

THE LILY -- Bartender PANDAT

A drink for those who prefer purity.

• 3/4 ounce dry gin
• 3/4 ounce crème de noyaux
• 3/4 ounce Lillet Blonde
• Dash lemon juice

1. Fill cocktail shaker with ice.
2. Add gin, crème de noyaux, and Lillet.
3. Stir.
4. Strain into a cocktail glass.


                                                                                                            -- Bartender PANDAT

CHAMPAGNE FRAISE -- Bartender PANDAT

Remember the first time someone dropped a strawberry in your champagne? Delicious.

• 1/2 teaspoon strawberry liqueur
• 1/2 teaspoon Kirsch
• 4 ounces chilled brut champagne
• 1 large strawberry

1. Pour strawberry liqueur and Kirsch into a chilled champagne glass.
2. Swirl the glass, coating with strawberry liqueur and Kirsch.
3. Top with champagne.
4. Float strawberry on top.

                                                                                                   -- Bartender PANDAT

PEGGY COCKTAIL --Bartender PANDAT

The early twentieth century song says, “Peg o’ my heart, I love you, We’ll never part for I love you, dear little girl, sweet little girl, sweeter than the Rose of Erin.” This drink will have you echoing those sentiments.

• 1 1/2 ounces gin
• 3/4 ounce dry vermouth
• 1/4 ounce pastis
• 1/4 ounce red Dubonnet

1. Fill cocktail shaker with ice.
2. Add gin, vermouth, pastis, and Dubonnet.
3. Stir.
4. Strain into a cocktail glass.

                                                                                      --Bartender PANDAT

IMPERIAL MARTINI -- Bartender Pandat

Drink this and watch a magic crown appear above your head. Really!!!

• 3 ounces gin
• 1 ounce dry vermouth
• 1/2 teaspoon maraschino liqueur
• 4 dashes Angostura bitters.

1. Fill cocktail shaker with ice.
2. Add gin, vermouth, maraschino liqueur, and bitters.
3. Stir.
4. Strain into a chilled martini glass.

-- Bartender PANDAT                

007 -- Bartender Pandat

It is very unique Drink and and named 007 because it looks simple but when you drink it then you got to know the secrets behind it.

It serves in the collins glass

• 2 oz 7up or Sprite
• 2 oz Orange Juice
• 2 oz stolichnaya ohranj vodka

Just take the glass and fill it with ice cube and then add the ingredients and serve it.

enjoy the drink like BOND-- JAMES BOND


                                                                                                        --Bartender PANDAT

AFFAIR- Bartendar Pandat

Serves in a High Ball Glass.

• 2 oz strawberry peach schnapps
• 2 oz Orange Juice
• 2 oz cranberry juice
• club soda
• Orange slice for garnish
• Ice

Pour schnapps, Orange juice and cranberry juice over ice in a high ball glass.
Top with club soda. garnish with the orange slice and serve chilled.

It is easy but excellent drink.

                                                                                                       -- Bartendar PANDAT

LEMON SORBET -- Bartender PANDAT

This lemon mixture is so heavy in sugar that it can also be frozen directly in the freezer
as granita: Stir once or twice as it freezes and it will set to the perfect soft, slightly
granular texture.

When serving, simply scrape curls of the lemon mixture into chilled
glasses, using a spoon.

• Pared zest and juice of 5 lemons
• 3 cups (750 ml) water
• 12 ⁄ 3 cups (330 g) sugar
• Ice-cream maker
• Mint leave for garnish

Put the lemon zest, juice, water, and sugar in a saucepan and heat gently, stirring,
until the sugar dissolves. Bring just to a boil, then cover and leave over low heat to
infuse just below the boil for 30 minutes.

Let the syrup cool, strain it, and freeze in the ice-cream maker. Transfer to a chilled
bowl, cover tightly, and store in the freezer. The sorbet will remain smooth in the
freezer for up to 1 week.

                                                                                                     -- Bartender PANDAT

CAKE HOUSE

Hey friends check this awesome cake it is made by my college bakery chef and professor...

doesn't it look great. cheer..

leave your valuable comment to improve this blog.

thank you.

-- Bartender PANDAT

Frozen screw driver - Bartender Pandat

Ingredients

• 8 oz. Vodka
• 8 oz. (orange juice) Frozen Juice Concentrate
• 1 piece Cherries/Maraschinos
• 1 - 2 Cups Ice
• 1 wedge Oranges
• 1/2 Cup Sugar
• 1 tbsp. Vanilla Extract

Mixing Instructions

•   Blend in blender until smooth.
•  Serve in chilled glass.
•  Garnish with cherry and/or oranges, if desired.

                                                                          -- Bartender Pandat

APPLESOUR

Hey friends!!! Today a special drink i am sharing which can be taken on every ocassion. The lemon and lime juice give this cocktail more than a hint of sharpness, but it is soon masked by the sweet honey and apple flavours....

                          INGREDIENTS

Pure apple juice                                      4 measure
Juice of lemon and lime                         1 each
Sugar syrup/ clear honey                       1 measure
Raspberries                                              4-5 no.
long strip apple peel                                  to garnish
crushed ice


                           METHOD

• Whizz all ingredients, except the fruit and peel, in a blenderuntil very frothly and partly frozen.
• Put three raspberries in the base of an iced tall glass, crush with wooden spoon and then pour in the fruit slush.
• dress with the raspberries and a strip of peel.

-- Bartender PANDAT

LASSI

Hey friends!!!! Originally lassi was simply a flavored yoghurt drink, slightly soured, often savoury or spiced. As we all drink the lassi its everyone's favorite drink but we can have it in a different way...
 just try it and feel the difference...

INGREDIENTS

Plain yoghurt                 150 ml
milk                                450 ml
rose water                       1 tbsp
honey                              3 tbsp
ripe mango                     1 no.
rose petels                      to decorate
ice cubes                         6 no.


METHOD

• Pour the yoghurt and milk into processor and process gently until combined.
• Add the rose water and honey and process until thoroughly blended until smooth.
• pour into chilled glasses and dress with edible petels.

--Bartender PANDAT

CINNAMON TEA

Hey friends!!!! Today the weather is so cool so in this situation i think you want to take a nice tea instead of a cocktail or juices... so i am sharing you a hot spicy tasty tea...





INGREDIENTS (For 2 serving)

water                            400 ml
cloves                          4no.
stick of cinnamon        2 teabags
lemon juice                  3-4 tbsp
brown sugar                1-2 tbsp
slices of fresh lemon   2 no.



                                                             METHOD

• Bring water,  cloves and cinnamon to boil.
• Remove from heat and add tea bags. Leave to infuse 5 min.
• Stir in lemon juice, sugar and extra hot water to taste.
• Heat through again gently and strain into heatproof glasses.
• decorate with slices of lemon and serve hot.
• you can serve it cold also.

If you like herbal or fruit teas you will enjoy this spicy, citrusy tea. It's also good cold.

--Bartender PANDAT

CHERRY KISS

Hey friends!!! Today i am sharing one of my DRINK which is a refreshing and almost calorie-free cocktail, perfect for dieting and definitely for one of those non-alcoholic occasions.....

INGREDIENTS

cherry syrup                          2 tbsp
club soda                               500 ml
fresh lime juice                     2-3 splashes
marchismo cherries              to garnish on cocktail stick..
(cocktail cherry)
crushed ice of aprox. 8-9 ice cubes

METHOD

• Divide the crushed ice between two glasses and pour the syrup over.
• Add lime juice and top up with soda water.
• decorate with the cherries and serve it chilled.

-- Bartender PANDAT

Mint mango panna

 Hey friends!!! Just check out my new receipe of mango drink. You will get a new experiance after drink it.. it has its unique taste and best in all...

                                      INGREDIENTS

fully ripe mangoes                                   2 no.  (250gms.approx)
ground sugar                                            5 tbsp.
water                                                          600ml.
salt                                                             1 tsp.
black salt                                                  3-4 pinches

                                       

                                                   METHOD

• Wash, wipe and roast whole mangoes on a mesh over a gas,stove or coal burner.
• Skin of mangoes should get somewhat charred, and its insides, soft and pulpy.
• Cool a bit, carefully remove skin, mash pulp well.
• Discard stones, add water, mix and strain.
• Mix other ingredients.
• Chill for at least 2-3 hours.
• Just before serving, put crushed or fruit icecubes in tall glasses and pour.

                                                                                                 -- Bartender PANDAT

CELERY LIME JUICE

Heya friends!!!! Today on the occasion of Eid i am sharing u one of my DRINK which is very healthy and very tasty... its easy as anything..

Just take a look on this easy to make drink.

INGREDIENTS (5 glasses)

Celery leaves            a bunch
Lemon                       2 no.
Sugar                        to taste
Water                         500 ml
cardamom                  2-3 no.

METHOD:-

• Firstly we have to take a chilled highball or Roly poly glass..
• Put the ice cubes in it.
• Then take the celery leaves, lime juice, sugar, water and cardamom and blend then till all get mix nicely.
• then strain them with the help of fine strainer.
• Pour into the glasses and garnish it with lemon slice..
• serve chilled.

                                                                                                     -- Bartender PANDAT

BLUE LAGOON MASALA

Hey friends!!! today i am with a new DRINK.. just make it and have a sip of SEA...
Its taste as well as color is refreshing and eye appealing and definitely it stimulate your palate...

INGREDIENTS (for a single glass)

Blue curacao syrup         2 tbsp

Lemon juice                   1 tbsp
Black pepper                  1/2 tsp
Black salt                        a pinch
Lemon slice                    1 no.


METHOD:-

• First of all take a chilled glass and put the blue curacao syrup in it.
• Then add lemon juice and salt.
• Add 90ml of water and add crushed ice upon it.
• Spread blue curacao syrup on it.
• Garnish with black pepper and lemon slice.
• Serve chilled

First drink it with eyes and then feel the taste.

                                                                              -- Bartender PANDAT

ROSY LEMON DRINK

hey friends!!! today lets talk about the drink. today me n my friend were talking on the different drinks... and specially the drinks which we can make in seconds and it improves the impression on to whom you are serving it.. so i want to share some drinks but for today i am sharing only this one....

close your eyes and open.. It's done.. looking appealing and tasty as well...

INGREDIENTS (for single glass)

Roohafza or any other rose syrup             3 tbsp
lemon juice                                               2 tbsp
black pepper powder                                a pinch
black salt                                                  1/2 tsp
mint leaves                                               3-4 no.
lemon                                                       1/2 no.



METHOD:-

• first of all take a chilled highball glass or tumbler glass.
• then put rose syrup in the glass and add lemon juice in it.
• add the chilled water and fill only just more than half of the glass.
• add the black pepper and salt and stir it.
• then add some crushed ice to fill the glass put some more rose syrup on the ice.
• garnish with lemon wedge and mint leaves and serve chilled.

  

-- Bartender PANDAT

FACTS TO MAKE TASTY SALADS

Hi Friends today me and my colleagues were discussing on different salads and the facts which are very helpful in making of salads. so i thought to share it with u also and please  i am waiting for your valuable comments and suggestions  about the topic..

so here are the points to know:-

• When we use Broccoli in any salad firstly we must put it in boiled water for 2-3 minutes and then put it out and rinse in cold water and then extract its water by squeezing.  

• If we want the green color of peas and broccoli in salad then when you put them in water just add pinch of sugar and few drops of lemon juice otherwise it will loose color during mixing.

• You can use Ready-made noodle (e.g.  Wai wai noodle) in Crispy noodle salad to avoid the oiliness and extra cholesterol by frying the noodles.

• If you are making any SPROUT salad then you can use RED BELL PEPPER and boil corns.

• You can use Red bell pepper and grated garlic in VEGETABLE salads.

• Whenever you are making cucumber or leafy vegetable you can use Browned or sauteed peanuts.

• If you want to make ORIENTAL salads more n more tasty then you can also use the blanched beans in it.

• In fruit salad use more n more Apple, oranges, papaya, black grapes, kiwi, pomegranate, sweet lime, cherries etc. And serve with the KESAR MILK. It will increase your health as well as Beauty. this salad is loved by the ladies most.

• when you are making fruit salad you can use some boil corn also they will make the salad more tasty and eye appealing.

• In green energy salad you must use fresh Pomegranate it will control blood sugar and the energy level.

• You can use slices of cottage cheese (PANEER) and orange to decorate the salad with the lemon slices. and also you can serve Brown bread sandwich also.

These were some facts which i know and if you want to add something please let me know it will helpful for us..







warm regards:-
Food specialist PANDAT

Can we make white wine with the Red grapes?

one of my colleague asked me this question and the answer is YES off-course we can make it.

Skin color determines wine color. The French term for it is blanc de noirs and most often refers to champagne that is made using the Pinot Noir grape.
To clarify the point: It is the skin that gives wine it's color not the pulp.If a red grape is crushed and the skin does not spend any time in contact with the juice a white wine will be the result,. If the skin and juice do spend a lot of time together a red wine will be the result.  

In  Champagne, Two of the three grapes used are black... namely Pinot Noir and Pinot Meunier. Only the third grape is white and it is Chardonnay. Most Champagne uses all three, but you can also get Blanc de Noir which only uses the two Pinots or, conversely, Blanc de Blanc which is 100% Chardonnay.
Other fizz may vary from this of course, but then they are not Champagne.


i like when someone asks me questions because by that i also get the chance to increase my knowledge.

if u have some more query than feel free to ask i'll be very grateful to you...

gud nyt- keep smile

COCKTAILS

There are so many types of cocktail we can see in the bars. these are as follows:

• Blended cocktail:-  Made using a liquidiser.
• Champagne cocktails:- their main base liqour is champagne and it includes fizz.
• Cobblers:- Wine and Spirit based, served with straws and decorated with fruit.
• Collins:- Hot weather drinks, spirit-based, served with plenty of ice.
• Cooler:- Almost identical to the collins but usually containing the peel of the fruit cut into a spiral;spirit or wine based.
• Crutas:-  May be made with any spirit, most popular being brandy;edge of glass decorated with powdered sugar and crushed ice placed in glass.
• Cups:-Hot weather, wine based.
• Daisies:- Made with any spirit; usually served in tankards or wine glasses filled with crushed ice.
• Egg nogs:- Traditional christmas drink; rum or Brandy and milk based; served in tumblers.
• Fixes:- Short drink made by pouring any spirit over crushed ice; decorated with fruit and served with short straws.
• Fizzes:- Similar to a collins; always shaken and then topped with soda;must be drink immediately.
• Flips:- Similar to the edd nogs, containing egg yolk but never milk; spirit, wine or sherry based.
• Frappes:- Served on crushed ice
• Highball:- American;a simple drink that is quickly prepared with spirit and a mixer
• Juleps:- American;  containing mint with claret, Madeira or bourbon whiskey base.
• Pick-me-ups:- To aid digestion.
• Pousse-cafe:- Layered mix of liqueurs and spirits using differences in the specific densities of drinks to create layers- heaviest at the bottom,lightest at the top.
• Smashes:- Smaller version of Juleps.
• Sours:- Always made with fresh juices to sharpen the flavour of te drink.
• Swizzles:- Take their name from the stick used to stir the drink;"swizzlings" creates a frost on the outside of glass.
• Toddies:- Refreshers that may be served hot or cold; contain lemon, cinnamon and nutmeg.

PROCESS OF MANUFACTURING OF WINES

After having brief knowledge about wines and grapes i am going to share the different stages of the wine manufacturing.
each and every stage is very important and should done nicely to get the good wine. the stasges are as follows:-

• Crushing/De-stemming:- The harvested grapes are dumped into a large HOPPER called crusher which cracks the grapes, and allowing the juice to flow.

in this process the stems of the grapes  separated which then again sent to the grapes farm and used as the fertilizer.  the crushed grapes and the juice are kept toghether.

• Fermentation:- In this process, yeast converted natural sugar into ethyl alcohol and CO2. this natural yeast is called as SACCHAROMYCES CEREVISIAE. The temperature increases during this process and the ideal temperature should be from 15 to 18' c. To cool the vats by cold water running through the metal coils inside the vats. and this process continues till all sugar is converted into the alcohol. all the casks are well sealed to avoid the oxidation.
• Racking:- It is a natural clarifying process that aids in settling suspended particles in the wine and removing them from contact with it.  After the fermentation process the young wine is full of impurities and sediments that are called LEES. All the impurities settle down after fermentation stops  and then the wine is transferred into another casks and filled to the brim (edge of the cask) and sealed well to avoid the oxygen to contact with the wine.
• Finning:- This process is done to obtain the clarity in wine. the impurities are mixed with the wine even after the racking process so to extract them this process is done. And by this the stability of wine also increases over a period. in this process we can use the finning agents such as:- Egg white, gelatin isinglass (Bladder of sturgeon) and the OX blood.  This also makes the wine bright and clear.
• Maturation and Ageing:- This is the process of Ageing when the wine becomes Mellow.  For this the wine kept in the casks and the air circulates through the pores of the cask which makes the wine mature.  And when the wine is fully mature its qualtiy starts to decline. the process of maturation continues till the bottling. After a certain time the wine changes its color. White wines changes to greenish to golden straw colour and the red wines into purple to garnet colour.
• Blending:- In this process, different qualities of wine are mixed to produce a standard quality wine. Vintage wines are not blended but to bring up the standard quality of wine of different years, they are mixed with vintage wines to produce the standard quality of wine.
• Bottling:- Before the bottling of wines all the equipments and bottles are sterilized by passing sulphur dioxide and the washing in boiling water. the cork is also sterilize so that it cannot spoil the wine. first put the cork in the bottle and then dip the neck of the bottle into wax which makes it air tight and then wrapped into the metal foil.

This is the process of making wines.  This post is definitely helpful to you .It is the brief detail and if you want the details in explain you can send me the mail or contact with me.  thanks to you all.

WINE GRAPES

As we discussed about wines, wine is made from GRAPES.  we know that there are so many wines are available but we also should know about the grapes by which the Wines are made.
There are two categories of grapes are found which are used in wine manufacturing:-

1. Red wine grapes 
2. White wine grapes

Most of the best wine grapes are harvested in France. and in France there are certain places which are well known for the special kind of grapes like:-

• Bordeaux for Cabernet Sauvignon
• Rhône for Syrah
• Loire for Sauvignon Blanc
• Bourgogne for Chardonnay

Traditionally, many French wines have been blended from several grape varieties. Here are the various grapes used in wine manufacturing:-

RED WINE GRAPES

• Merlot

• Syrah

• Grenache

• Gamay

• Pinot noir

• Pinot meunier

• Zinfandel

• savignonese

• Cabernet sauvignon

• Malbec

• Marselan

• Fer

• Negrette

• Villard Noir

• Caladoc

WHITE WINE GRAPES

• Chardonnay

• Chenin Blanc

• Pinot Blanc

• Sauvignon Blanc

• Semillon

• Muscatel

• Sylvaner

• Traminer

• Reisling

• Grenache Blanc

• Roussanne

• plantet

• Muscadelle

• Colombard

• Aligote

India is also having its own vineyards which are near the Nashik region like Chateau Indage, Grover Vineyards and Sula Vineyards.

WINE

Its being a long time i had not posted any post and i feel sorry for that. but not to worry i am back with lots of information.

one of my buddy ask me about the wines so i want to share about the WINES.

Wine is basically a fermented alcoholic beverage which is usually made from the grapes. its origin is egypt and spread from Mesopotamia to Italy, Spain, France and then UK.

wines are classified in four categories:-
 1. Still wines
 2. Sparkling wines
 3. Aromatised wine
                                                                                                  4. Fortified wine

• Still Wines:- These wines made by the fermentation of grape juice and the alcohol strength is varies from 9% to 15%.this includes red wines, white wines and the rose wine.
• Sparkling Wines:- The wines which contains carbon dioxide (CO2) is known as sparkling wines.                

                                         Champagne is most known sparkling wine which comes from the Chompagne region of France.

• Aromatised Wine:- These wines are produced with the addition of herbs. the alcohol strength is 15% to 22%.    Vermouth is the best known aromatised wine.
• Fortified Wine:- The wines in which the brandy is added to increase the alcoholic strength are known as Fortified wines. Brandy can be added before or during, during or after the fermentation.                 

                                   slcoholic strenght - 15% to 22% GL