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Resumen del manual
Table 1 Serve a: Before a: DRY wine SWEET wine WHITE wine RED wine YOUNG wine OLD wine LIGHT-BODIED wine FULL-BODIED wine Any step back in quality will be noticed. If a fine wine is tasted prior to a lesser wine, many of the fine wine’s subtle qualities may be missed. Common Food and Wine Matches Table 2 Foods Wines Fish, Shell Fish, Crab, Oysters Dry White Wines, Light Sparkling or Extra Dry Champagne Beef, Venison Full-Bodied Red Wines Pork, Veal, Lamb and Poultry Light-Bodied Red Wines Fruit Sweet White and Sparkling Wines 1115WC, 1175WC Guide to Common Styles of Wine Red Wines Full-Bodied Dry California French Italian Zinfandel, Cabernet Rhone, Chateauneuf-du-Pape Barbaresco, Barolo Medium-Bodied Dry California French Pinot Noir Bordeaux, Burgundy Light-Bodied Dry French Italian Beaujolais Chianti, Bardolino White Wines Full-Bodied Dry California French Chardonnay Montrachet, Meursault Puligny-Montrachet Medium-Bodied Dry California French Sauvignon-Blanc Pouilly-Fuisse, Sancerre, Vouvray, Graves Light-Bodied Dry French Chablis, Muscadet, Pouilly-Fume Full-Bodied, Very Sweet Germany Frency Hungary Beerenauslese Sauternes Tokay Medium-Bodied, Semi-Sweet California Germany Gewurtztraminer Liebfraumilch Light-Bodied Off Dry Germany Rhine, Mosel, Riesling Common Tasting Terms Terminology Description Acidity A critical element of wine that is responsible for preserving the wines freshness. Excess acidity results in an overly tart and sour wine. Balance A desired trait where tannin, fruit and acidity are in total harmony. Wines with good balance tend to age gracefully. Body The weight and presence of wine in the mouth provided by the alcohol and tannin level. Full-bodied wines tend to have this strong concentration. Bouquet The blending of a wine's aroma within the bottle over a period of time, caused by volatile acidity. Complex A subjective term often used in tasting. A wine is said to be complex if it offers a variety of flavors and scents that continue to evolve as it develops. Flabby A wine that lacks structure, or is heavy to the taste, lacks acidity. Full-Bodied Wine high in alcohol and extract, generally speaking, fills the mouth, powerful. Lean Generally describes wines that are slim, lacking of generosity or thin. Oaky A desirable flavor imparted to wine if done in moderation. Most wines are aged in oak barrels one to three years, thereby receiving this toasty oak characteristic. However, if a weak wine is left in contact too long with an oak barrel it will tend to be overpowered with an oaky taste. Tannin Tannins are extracted from the grape skins and stems and are necessary for a well-balanced red wine. Tannins are easily identified in wine tasting as the drying sensation over the gums. Tannins generally fade as a wine ages. 1115WC, 1175WC 1115WC, 1175WC 13 General Cleaning Exterior Cleaning (As Required) Black Models: • Surfaces may be cleaned with a mild detergent and warm water solution. Do not use solvent-based or abrasive cleaners. Use a soft sponge and rinse with clean water. Wipe with a soft, clean towel to prevent water spotting. • Clean any glass surfaces with a non-chlorine glass cleaner. Stainless Models: • Stainless door panels, handles and frames can discolor when exposed to chlorine gas, pool chemicals, salt water or cleaners with bleach. • Keep your stainless unit looking new by cleaning with a good quality all-in-one stainless steel cleaner/polish on a monthly basis. For best results use Claire® Stainless Steel Polish and Cleaner, which can be purchased from U-Line Corporation (P/N 173348). Comparable products are acceptable. Frequent cleaning will remove surface contamination that could lead to rust. Some installations may require cleaning on a weekly basis. • Do not clean with steel wool pads. • Do not use stainless steel cleaners/polishes on any glass surfaces. • Clean any glass surfaces with a non-chlorine glass cleaner. • Do not use cleaners that are not specifically intended for stainless steel on stainless surfaces (this includes glass, tile and counter cleaners). • If any surface discoloring or rusting appears, clean it quickly with Bon-Ami® or Barkeepers Friend Cleanser® and a non-abrasive cloth. Always clean in the direction of the grain. Always finish this process with Claire Stainless Steel Polish and Cleaner or comparable product to prevent further problems. • Using abrasive pads such as Scotchbrite™ will cause the graining in the stainless to become blurred. • Rust that is not cleaned up promptly can penetrate into the surface of the stainless steel and complete removal of the rust may not be possible. Interior Cleaning (As Required) • Disconnect power to the unit. Clean the interior and all removed components using a mild non-abrasive detergent and warm water solution applied with a soft sponge or non-abrasive cloth. Rinse the interior using a soft sponge and clean water. • Do not use any solvent-based or abrasive cleaners. These types of cleaners may transmit taste ...
Otros modelos de este manual:Dispensers - 1175WC (1.67 mb)