The A to ZARI of drinking ZARI Sparkling Grape and celebration go hand in hand. Won an award? Graduated? Popped the question? New Year’s Eve? Here’s the ZARI guide to elegant entertaining at any occasion! It’s not surprising there are so many unfamiliar terms involved in bubbly drinking, as many rituals originate in countries like France or Spain. Here are some decoded:
Bitters - Traditional preparations used in drops or dashes in beverages and cocktails especially in gin and tonic or virgin tonic. Flavours are derived from bitter botanical extracts such as bark or citrus peel infused in alcohol and water. Alcoholic strength varies widely across the different brands produced throughout the world. One of the most well-known is Angostura Bitters which is originally from Venezuela.
Aperitif: A drink served as an appetiser before a meal
Appearance: The means of appreciating colour, clarity before drinking. For example ZARI’s diamante bubbles, turning to crystalline gold and jewel-hued sparkles are a delight to the eye even before the first sip
Aroma: A bouquet of bubbles carries the aroma up the flute to the nose (see also below) releasing the refreshing aroma of honeysuckle, jasmine and fruit~of~the~vine.
Barristas - An Italian word, for bartender, who typically works behind a bar counter, drinks, beverages and snacks ( see also mixologist)
Barware - Items required for the preparation and serving of beverages, cocktails and mocktails in a professional or home bar consisting of assorted shapes of glassware, ice-buckets, strainers, blenders and accessories such as bottle stoppers, pourers, stirrers, knives, trays, trolleys etc
Bouquet - A description of the aroma emanating from a bottle or glass of bubbly, which may include floral details, for example ZARI opens with a bouquet of honeysuckle, jasmine and fruit~of~the~vine (see aroma above )
Brut: The term used to describe a bubbly of dry character with little perception of sweetness
Cape Muscat - A lesser known grape varietal with honey, apricot, peach and floral flavours, which can tend towards even greater complexity on the palate
Canapés - Small snacks usually with a savoury topping, served with drinks at receptions or formal parties
Carbon dioxide (CO2) - The gas that puts the bubble in your bubbly and provides the gentle build up of pressure that make the celebratory corks pop!
Chilling - A means of keeping bottles and glasses refrigerated until use on ice, or in decorative ice buckets for max refreshment and crispness.
Cold-pressed - A term describing juice extraction by means of hydraulic press which provides 100% pure fruit without any additives, popular with health and fitness trends
Coupe - Bowl-shaped glasses in which sparkling drinks, mocktails or desserts may be served
Curated bar - Decorative trolley ideal for displaying ZARI’s divine vine-clad packaging, glassware, decanters and accessories, a statement trend that is always appropriate
Demi-sec - the term used to denote a medium sweetness
Effervescence - the magical expression of fizzy bubbles in your glass
Finish - Aftertaste or how long the taste lingers on your palate after drinking
Flirtini - Pink, fruity bubbly cocktail ideal for Valentines and romantic days can be adapted for alcohol-free lifestyles
Flute - A tall, narrow stemmed glass designed to retain both chill and carbonation of bubbly by reducing the surface area for it to escape. A flute style glass is said to enhance both aroma and taste, bubbles create sparkly texture and carry aroma to the top with the added visual effect of playful bubbles rising to the top.
Food pairing - Usually associated with different wines recommended for various courses of a meal, the "art" of food pairing can encompass a variety of beverages such as non-alcoholic mocktail pairing for the purpose of finding unique combinations of textures and flavours that enhance each other.
Frizzante - A term used to describe the level of effervescence (i.e. the strength of the bubbles) in a bottle of bubbly
Gimlet - A cocktail served in a classic v-shaped or coupe glass ( see above) often pre-chilled and garnished with a slice of citrus or edible flowers.
Ice bucket - Containers used for holding ice to keep beverages chilled at parties and functions, ranging from one bottle to tubs of ice for bulk beverages. Most often used in bar areas, buffets or kitchens, typically made from stainless steel, plastic, glass or copper, which may provide insulation for lasting storage of ice.
Mipsters - A term in use since 2012, to describe an international group of young ‘hipster’ Muslims with evolving views on religion, identity, community, politics and culture.
Mixology, Mixologists - The art of using a variety of ingredients to create new or classic mocktails and cocktails. A bit like a beverage chef, mixologists should be skilled at the craft of mixing cocktails and mocktails.
Mocktail - Cocktails made without alcohol
Mousse - the effervescent bubbles that rise to the top of a glass of bubbly
Muddler A necessary tool for bartenders and mixologists serious about their craft. Signature cocktails are commonly created by mashing fresh ingredients with a muddler in order to infuse the flavors with the alcohol. ( see also Zarito below)
Muselet The French term for the wire cage that holds the cork in, is untwisted before easing out the cork to set the pressurised drink free in a shower of celebratory bubbles. Derives its name from the French museler, to muzzle. ( see also Foil above)
Palate - A wine term used to describe the ability to appreciate a range of taste characteristics of a beverage via the smell and taste senses.
Pearlescent - A description of the shimmering, gold and silver flashes exhibited by bubbles rising in a glass of sparkling wine or grape juice.
Punch bowls - A means of serving party drinks from wide decorative bowls with a ladle. The word punch comes from the Hindu word paantsch, meaning five, because the original drink consisted of five ingredients such as a spirit, sugar, lemon, water, and tea or spices. The concept of punch was brought from India by the British East India Company in the early seventeenth century. Now making a comeback for stylish entertaining, punch bowls were one popular wedding gifts and standard household items.
Punt - The dimple at the bottom of some beverage bottles, used for elegant pouring.
Quintessential - Something that is the most perfect or typical example in its class, as in ZARI Sparkling Grape is the quintessential non-alcoholic bubbly
Sabrage - An impressive technique for opening a champagne bottle with a ceremonial sabre or sword, by sliding the sabre along the body of the bottle to break the top of the neck clean away from the bottle without having to manually remove the cork. The action of the blade hitting the lip of the bottle, causes the the collar to separate cleanly from the neck - cork and all. Said to originate from the swashing celebrations of Napoleon’s French armies.
Soberista - A worldwide movement of people, including many A-list celebrities who are making mindful, healthy, alcohol-free lifestyle choices a growing trend.
Sommelier - Professional waitrons trained to specialise in beverage
recommendation, knowledgeable about wines and beverage and pairing, usually employed in fine restaurants.
Foil - The metallic foil that encased cork and wire cage on a bubbly bottle, is removed with a perforation or peel tab.
Sparkling - Shiny and bright with flashes of light, like a sparkling diamond, sparkling eyes or the bubbles in sparkling wine or sparkling grape juice (see also effervescence, frizzante above )
Sundowners - In South Africa, the activity of enjoying a few rounds of social beverages, if possible outdoors - in the garden or terrace, at the coast or on safari - with a view of the setting sun or sky. Often enjoyed with little bowls of snacks such as pretzels or nuts. A means of relaxing and celebrating the end of the day’s activities, a pre-dinner drink. ( See also aperitif above )
Swizzle - A small stick used to decorate, stir and mix drinks. May be customised with fruit, ribbons or paper decorations ideal for personalising drinks at for bridal showers, engagement parties, weddings, bachelorette parties
Temperature - The temperature at which bubbly is served has a significant effect on its taste and texture. ZARI Sparkling grape should always be served chilled in frosted glassware. ( see also ice buckets above)
Terroir - All of the elements of a vineyard - soil type, climate, region where the vineyard is situated, which influence the resulting character of the grapes and beverages produced from it. For example ZARI Muscat grapes from the Western Cape’s world renowned terroir, produce a grape juice on a par with the finest South Africa’s wines.
Varietal - A single named grape variety - for example the Cape Muscat Seedless grape varietal from which ZARI Sparkling grape juice is produced
Wire cage - The wire cage mechanism that prevents the cork in a bottle of bubbly from escaping due to carbonation pressure. (See also Muselet above )
Zaritini - Classic
ZARI Sparkling Grape coming soon in irresistibly cute party-size 4-packs.
Zarito - A traditional Cuban drink called a Mojito, given the ZARI treatment with the addition of muddled mint and fresh lime, to provide a refreshing summer standard without alcohol. ( See also muddler, mixology, mocktail, sundowner, zero-alcohol, soberista above)
Zero-alcohol - A worldwide growing trend towards alcohol-free drinks which provide zero alcohol alternatives for new markets and lifestyles. (See also Soberistas)