Учебное пособие Санкт-Петербург 2010

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.