WINE Sample Clauses

WINE. Lots which are lying under Bond and those liable to VAT may not be available for immediate collection. Examining the wines It is not our policy to inspect every unopened case. In the case of older wines, however, the box lid will have been partially or totally removed and levels and appearance noted in the Catalogue where necessary. You should make proper allowance for variations in ullage levels and conditions of corks, capsules and labels. Description of levels of ullage Generally acceptable levels for Bordeaux shaped bottles (as illustrated) varies according to their age as follows. Age of wine Acceptable level of ullage Under 15 years old Into neck (i.n.) 15 to 30 years old Top shoulder (t.s.) Over 30 years old High shoulder (h.s.) Ullages on Burgundy and Xxxx shaped bottles will be described in centimetres, measured from the base of the cork, usually only if in excess of 4 centimetres. Ullages on Burgundy of less than 5 centimetres are not generally considered to be detrimental to quality and even ullages of 7 centimetres can be acceptable. Estimates tend to take into account levels which are below top shoulder. You should bear in mind that levels may fall between publication of the Catalogue and the Sale and that corks may fail as a result of transporting the wines. Bottling Details The following terms used in the Catalogue have the following meanings: Case Terms owc - original wooden case iwc - individual wooden case oc - original carton DATA PROTECTION USE OF YOUR INFORMATION As a result of the services provided by us, we obtain personal data about you (which expression for the purposes of this paragraph only includes your employees and officers, if any). You agree to our use of it as follows. We may use your data to notify you about changes to our services and to provide you with information about products or services that you request from us or which we feel may be of interest to you. Data about you may be analysed to identify your potential preferences for these purposes. We may disclose your data to any member of our group (which means our subsidiaries, our ultimate holding company and its subsidiaries as defined in section 736 of the Companies Act 1985, including any overseas subsidiary). Subject to this, we will not disclose your data to any third party, but we may from time to time provide you with information about goods and services provided by third parties which we feel may be of interest to you. Any member of our group may use your data...
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WINE. All wine must be adequately filtered and ready to bottle upon WCB arrival. . Wine shall be held in a tank prior to bottling; WCB will not pull directly from a barrel.
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WINE. Lots which are lying under Bond and those liable to VAT may not be available for immediate collection. Examining the wines It is not our policy to inspect every unopened case. In the case of older wines, however, the box lid will have been partially or totally removed and levels and appearance noted in the Catalogue where necessary. You should make proper allowance for variations in ullage levels and conditions of corks, capsules and labels. Description of levels of ullage Generally acceptable levels for Bordeaux shaped bottles (as illustrated) varies according to their age as follows. Age of wine Acceptable level of ullage Under 15 years old Into neck (i.n.) 15 to 30 years old Top shoulder (t.s.) Over 30 years old High shoulder (h.s.) Ullages on Burgundy and Xxxx shaped bottles will be described in centimetres, measured from the base of the cork, usually only if in excess of 4 centimetres. Ullages on Burgundy of less than 5 centimetres are not generally considered to be detrimental to quality and even ullages of 7 centimetres can be acceptable. Estimates tend to take into account levels which are below top shoulder. You should bear in mind that levels may fall between publication of the Catalogue and the Sale and that corks may fail as a result of transporting the wines. Bottling Details The following terms used in the Catalogue have the following meanings: Case Terms owc - original wooden case iwc - individual wooden case oc - original carton DATA PROTECTION
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WINE. Fermented alcoholic beverage derived predominantly from grapes or other fruits. Alcohol by volume does not normally exceed 15%.
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WINE. The proposal of the Commission became part of the Agenda 2000 package in July 1998. It focused on improving the market balance by encouraging producers to improve the quality of their wine rather than disposing of the unwanted production. In general, the proposal was accepted by the Farm Ministers (and ratified by the Summit) as a part of the overall compromise. In brief, the main issues agreed, are: • The existing ban on new vineyards planting is retained until 2010 (at least). At the same time, grubbing-up measures are also retained, but will be more specifically targeted by M-S in those regions with serious and persistent structural surplus. • A limited number of new planting rights was agreed, to enable plantings in areas with expanding demand. The new plantings may cover in total 51 000 Ha (instead of 35 000 Ha initially proposed by the Commission) allocated to M-S, plus 17 000 Ha that will stay as a EC reserve (at the discretion of the Wine Management Committee). • With the aim to adapt the vineyards to the market demand, the growers are encouraged to tear up old vines and plant newer with varieties of higher quality. An extra amount of 450m Euro is dedicated to this purpose. The growers will be compensated by direct aids for the initial income losses. In addition, the cost of conversion equipment (cellars, training, marketing) will be eligible for 50% EC financing (75% in Objective 1 areas). The rest of the bill will be paid by the producer (NOT by the M-S). • Various mechanisms of distillation (“Preventive distillation”, “compulsory distillation” and “support distillation”) used up to now as an intervention mechanism, are abandoned. A new “crisis” distillation measure will be available (on a voluntary basis), to be triggered in cases of severe surpluses and serious quality problems. • Finally, the existing ban in imports of wine must is lifted (in accordance with the WTO rules). However, the origin of the must used to enrich EC wines has to be clearly mentioned on the label of the commercial wines (like the imported wines). On the other hand, the ban on “coupage” (blending EC wines with imported ones) remains.
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WINE. The business segment Wine undertakes the import, product development, marketing and sale of wine in Norway, Sweden and Finland, with strong positions in each of these markets. Wine operations are based around partnerships with international producers of wine and bottling of own brands. For Arcus’ own brands, wine is purchased in bulk by AP and mixed at Gjelleråsen. Wine import agents have an important role in the Nordic retail monopoly markets. The import agents work on identifying and bringing forth new products with local market appeal. The import agent’s role is particularly relevant in the Nordic markets where the retail distribution channel is controlled by state owned monopolies and the alcoholic beverage industry is highly regulated with regard to, for example advertisement restrictions and labelling requirements. For an import agent, top selling brands often account for a considerable share of the respective import agent’s sales and each import agent typically only holds a few of these in their portfolio. Arcus’ wine operations comprise a large number of majority owned import agents and, consequently, Arcus as a whole is less sensitive to losing one particular agency, however, losing a top selling agency can have a large economic impact for the individual import agents if a lost agency is not successfully replaced. The agency business model provides a number of attractive aspects for producers including access to a market without incurring any material increase in fixed costs, access to the HoReCa segment that otherwise is challenging to penetrate, access to local market expertise to better position their products towards the consumers, as well as access to journalists and a joint advertising platform alongside other leading producers. The agency model is also beneficial for importers of wine as the industry is characterised by a vast number of producers, with no single producer commanding a dominant share of the market, and products typically having a set life cycle for which the management of Arcus estimates that Arcus must add 5-10 percent of new volumes to its portfolio per year to defend its current market position. Having the flexibility to easily adjust product portfolios and introduce new products without heavy investments in product development is a key benefit for importers. The major share of Arcus’ turnover within the Wine segment is driven through Arcus’ import agents in the respective countries. These companies manage agencies for int...
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Related to WINE

  • Alcoholic Beverages Costs of alcoholic beverages are unallowable.

  • Food and Beverages No food or beverage may be brought onto the Ship without City Cruises’ prior authorization, granted in City Cruises’ sole discretion. No food or beverage may be removed from the Ship.

  • KITCHEN  Discard all leftover food in large trash receptacle in kitchen and empty any smaller trash receptacles if used into large trash can in kitchen.  Empty large trash bin into the dumpster, (if feasible). If not, please notify front desk.  Flatware is to be pre-soaked, washed in dishwasher, dried, returned to drawers and placed facing in the same direction.  Dishes, glassware, chopping boards, cooking utensils, pots/pans, baking sheets etc. should be washed in accordance with the instructions on the dish washing machine and returned DRY to dish carts and cupboards. Please check for lipstick/chap stick marks and clean those off accordingly before putting glasses/cups away.  Wipe down outside of dishwasher, empty dishwasher food trap into trash and wash out.  Counters and sinks wiped down with the water and bleach solution.  If used, please wipe inside and out microwave oven; wall/warming ovens, inside the refrigerator and refrigerator door.  Run garbage disposal in large double sink by dishwashing machine to clear food waste (Please do not put any food waste in small sinks).  Wipe out Alto-Shaam (Warming Ovens) and clean food trays if used.  Rinse out any Dish Tubs.  Empty any tubs of excess ice outside, if used.  Sweep floor of food debris.  Empty large trash bin into the dumpster (if feasible). If not please notify front desk. B BQ’s:  Make sure propane is turned off after use  Clean grill racks with wire brush and wipe up any spills /food debris from the BBQ  Leave outside to cool.  Please check with Front Desk regarding storage of cold and cleaned BBQ’s PATIO:  Return outdoor umbrellas and furniture to original positions.  Wipe down outdoor furniture if spills have occurred.  Dispose of trash/food waste and cigarette butts in trash receptacles. The following applies if any food and/or beverages have been served in these rooms: GREAT ROOM:  Wipe down tables with bleach /water solution. (Located under the sink in the kitchen next to the coffee maker).  If linens have been used or rented, please shake off any food debris in trash receptacles and place linens in mesh bags provided. Sorting by color or type is not necessary.  Notify front desk of any beverage spills as soon as they occur.  Empty any trash receptacles into large trash can in kitchen and then empty that into the dumpster (if feasible). If not please notify front desk.  Sweep/Vacuum carpet of any food debris. (These items are located in the cupboard next to Men’s restroom.

  • Food Although food may be served at a program being paid for with grant funds, the food may not be purchased with grant or matching funds.

  • Cookies We and Our partners may use various technologies to collect and store information when You use this Website, and this may include using cookies and similar tracking technologies, such as pixels and web beacons. These web beacons track certain behavior such as whether the email sent through the Website was delivered and opened and whether links within the email were clicked. They also allow Us to collect information such as the recipient’s: • IP address, browser, email client type and other similar details; • Tracking Website usage and traffic; • Reports are available to Us when We send email to You, so We may collect and review that information. These cookies do not read Your hard drive but may be stored on Your hard drive to enable Our Website to recognise You when You return to the same. Mailing Lists If at any time You are on a mailing list of Ours then You may request to be removed from the same and We will comply with Your request if there is no unsubscribe button provided then please contact Us with Your request using the “Contact Us” section of this Website.

  • Food and Beverage All food and beverages (alcoholic and non alcoholic) which are located at the Hotel (whether opened or unopened), or ordered for future use at the Hotel as of the Closing, including, without limitation, all food and beverages located in the guest rooms, but expressly excluding any alcoholic beverages to the extent the sale or transfer of the same is not permitted under Applicable Law (the “F&B”);

  • Grooming The parties agree that the agency shall have the right to set reasonable and professional grooming standards for its employees. The agency and state agree to consult with the Association in the development of said grooming standards.

  • Dressing Rooms 42.1 Adequate dressing rooms with standard size lockers and sitting areas shall be provided if the physical facilities permit.

  • Breakfast Breakfast reimbursements may be claimed only if the employee is on assignment away from their temporary or permanent work station in a travel status overnight or departs from home in an assigned travel status before 6:00 A.M.

  • Footwear Where an employee is required by the College or by legislation, in order to perform his/her duties, to acquire and wear protective footwear, the employee shall provide the College with proof of purchase by March 1 each year and the College shall reimburse such employee, on the first pay day in April in each year, up to a maximum of one hundred and fifty dollar ($150.00). In situations other than the foregoing, the College may, in its discretion, (which discretion shall not be unreasonably exercised) reimburse such expense where it is recommended by the health and safety committee constituted under the Occupational Health and Safety Act.

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