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Bartending Flashcards

1
Q

Castello Della Sala Bramito Chardonnay

A

Umbria, central Italy
Antinori is first name
Pineapple, citrus, hazelnut, and vanilla

Winemaker notes:
Straw yellow in color with light greenish highlights, the wine offers delicate aromas of ripe tropical fruit along with light hints of citrus fruit. The palate shows both structure and elegance, a bracing acidity, and a pleasurably savory finish and aftertaste.

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2
Q

Chardonnay

A

“shar-dun-nay”

Full-bodied white
Fruit:4/5
Body: 4/5
Dry: 2/5
Acidity: 3/5
Alcohol: 4/5

Dominant flavors: Yellow apples, starfruit, pineapple, butter, chalk
Cool climate = quince, lemon
Warm climate = Yellow apple, pineapple

Origin: France

Served in: White

Oaked = rich and creamy, California, Chile, Australia, Argentina, Spain, Burgandy
Unoaked = Light & zesty, Maconnais, Chablis, and western Australia

Pairs well with: lightly cooks fish, chicken, and vegetables

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3
Q

Champagne

A

“sham-pain”

Sparkling
Fruit: 2/5
Body: 1/5
Bone-dry: 1/5
Acidity: 5/5
Alcohol: 2/5

Dominant flavors: Citrus, peach, white cherry, almond, toast
cool vintage = quince, apple
Warm vintage, raspberry, peach

Origin: Champagne, France

Served in: flute or white

Grapes: Pinot noir, Pinot meunier, chardonnay

Pairing:Triple cream (Brie-style) cheese or sweet bread and mascarpone cheese. Buttercream sauce or even buttered popcorn. Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters. Salami, veggies, stuffed mushrooms, egg dishes, foie gras.

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4
Q

Prosecco

A

“pro-seh-co”

Sparkling
Fruit: 4/5
Body: 1/5
Dry: 2/5
Acidity: 4/5
Alcohol: 3/5

Dominant flavors: Green apple, honeydew melon, pear, honeysuckle, cream
cool vintage: quince, green apple
warm vintage: ripe pear, apricot

Origin: northern Italy

Served in: white

Pairing: Prosciutto, stuffed mushrooms, creamy sauces, almonds, seafood, fried fare, spicy Asian entrees, and even potato chips or buttered popcorn.

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5
Q

Sauvignon Blanc

A

“saw-veen-yawn blanc”

Light-bodied White

Dominant flavors: Gooseberry, green melon, grapefruit, white peach, passion fruit
cool climate: lime, gooseberry
warm climate: melon, white peach

Origin: France

Served in: white

Pairing: chicken, pork chop, turkey, fish, spices and herbs (especially green), vegetables

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6
Q

Vermentino

A

“vur-men-tino”
aka: Rolle, Favorita, Pigato

Light-bodied white

Dominant flavors: Lime, grapefruit, green apple, almond,

Origin: Italy

Served in: White

Pairing: Rich foods, such as seafood gumbo, calamari, and tomato based sauces.

Noted for having a bitter note on the finish similar to grapefruit pith

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7
Q

Negroni

A

1oz Gin, 1oz Campari, 1oz Sweet red Vermouth

Served on the rocks, in old fashioned glass, with an orange peel garnish

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8
Q

Old-Fashioned

A

1.5 oz bourbon or rye whiskey, 2 dashes Angostura bitters, 1 sugar cube, few dashes plain water

Served on the rock, in old fashioned glass, with an orange peel and a cocktail cherry

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9
Q

Manhattan

A

2 oz rye or canadian whiskey, 3/4 oz Sweet red Vermouth, dash Angostura bitters

Served straight up, in a cocktail glass, garnished with a cocktail cherry

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10
Q

Soave

A

“swa-vay”
aka Garganega “gar-GAN-neh-gah”

Light-bodied white
Fruit: 2/55
Body:1/5
Bone-Dry:1/5
Acidity: 5/5
Alcohol: 3/5

Dominant flavors: Preserved lemon, honeydew melon, saline, green almond, chervil
cool vintage:

Origin: Veneto, Italy

Served in: white

Pairing: shellfish, chicken, tofu, and hard-to-pair foods like split peas, asparagus, and lentils

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11
Q

Gewurztraminer

A

“ga-veertz-tram-ee-ner”

Aromatic white
Fruit: 5/5
Body: 3/5
Off-Dry: 3/5
Acidity: 1/5
Alcohol: 4/5

Dominant flavors: lychee, rose, pink grapefruit, tangerine, guava

Origin: Germany, France

Served in: white

Pairing: Vietnamese cuisine, pot stickers, and dumpling soup

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12
Q

Riesling

A

“REESE-ling”

Aromatic white
Fruit: 5/5
Body: 1/5
Off-Dry: 3/5
Acidity: 5/5
Alcohol:1/5

Dominant Flavors: lime, green apple, beeswax, jasmine, petroleum, orange, nectarine

Origin: Germany

Served in: white

Pairing: Sweet Riesling pairs well with spicy and spice-driven dishes, including Indian and Thai cuisine. Dry Riesling pairs well with oily lighter meats like duck and bacon.

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13
Q

Pinot Noir

A

“pee-no nwar”
aka Spatburgunder

Light-bodied red

Dominant Flavors: cranberry, cherry, raspberry, clove, mushroom
cool climate = cranberry, red cherry
warm climate = raspberry, black plum

Origin: France

Served in: Aroma collector

Pairing: Triple cream (Brie-style) cheese or sweet bread and mascarpone cheese. Buttercream sauce or even buttered popcorn. Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters. Salami, veggies, stuffed mushrooms, egg dishes, foie gras.

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14
Q

Barbera

A

“bar-BEAR-uh”

Medium-bodied red
Fruit: 4/5
Body: 4/5
Tannin: 1/5
Acidity: 5/5
Alcohol: 4/5

Dominant Flavors: sour cherry, licorice, blackberry, dried herbs, tar, plum, black cherry, chocolate
unoaked=red fruit
oaked=chocolate

Origin: Italy

Served in: Aroma collector

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15
Q

Merlot

A

“murr-low”

Medium-bodied red
Fruit: 4/5
Body: 4/5
Tannin: 4/5
Acidity:3/5
Alcohol:4/5

Dominant flavors: raspberry, black cherry, sugar plum, chocolate, cedar
warmer region=blackberry & vanilla
cooler regions=red plum & cedar

Origin: France

Served in: Oversized

Pairs well with: medium-weight foods: Veal, meat loaf, Italian-style sausages, lamb or beef stews, roast lamb, duck with fruit sauce, fish like salmon and tuna, and dishes with mushrooms and berries

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16
Q

Montepulciano d’Abruzzo

A

“mon-ta-pull-chee-anno”

Medium-bodied Red
Fruit: 3/5
Body: 4/5
Tannin: 4/5
Acidity: 4/5
Alcohol: 3/5

Dominant flavors: red plum, oregano, sour cherry, boysenberry, tar
cool vintage = sour cherry, boysenberry
warm vintage= red-berry jam, prune

Origin: Southern Italy

Served in: Oversized

Different from Vino Nobile di Montepulciano - a wine from Tuscany made with Sangiovese

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17
Q

Sangiovese

A

“san-jo vay-zay”
aka Chianti, Brunello, Nielluccio, Morellino

Generally named after its region

Medium-bodied Red
Fruit: 2/5
Body: 3/5
Tannin: 4/5
Acidity: 5/5
Alcohol: 4/5

Dominant flavors: red currant, roasted tomato, raspberry, potpourri, clay pot
cool vintage=red currant, roasted tomato
warm vintage=raspberry, blackberry

Origin: Italy

Served in: Red

Pairing: rich meats and tomato-based dishes such as lasagna, pasta Bolognese, and pizza

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18
Q

Zinfandel

A

“zin-fan-del”

Medium-bodied Red

Dominant flavors: Blackberry, strawberry, peach preserves, 5-spice powder, sweet tobacco
cool climate= boysenberry, strawberry
warm climate = blackberry, raisin

Origin: Croatia

Served in: Red

Pairing: Zinfandel wine is happiest when paired with anything from the meat aisle, from barbeque pork ribs, leg of lamb or a big, hearty meal. Poultry. Pasta. Seafood & Fish. Cheese.

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19
Q

California Wine Regions

A

Napa Valley, Sonoma Valley, Sierra Foothills, Central Valley, Paso Robles, Mendocino County

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20
Q

Italian Wine Regions

A

Piedmont, Tuscany, Veneto, Emilia-Romagna, Sicily

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21
Q

French Wine Regions

A

Champagne, Burgandy, Bordeaux, The Loire Valley, Alsace

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22
Q

Anglianico

A

“alli-yawn-nico”

Full-bodied red
Fruit: 2/5
Body: 5/5
Tannin: 5/5
Acidity: 5/5
Alcohol: 4/5

Dominant flavors: white pepper, black cherry, smoke, game, spiced plum
cool climate = pomegranate, plum
warm climate = blackberry, fig

Origin: Southern Italy

Served in: oversized

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23
Q

Bordeaux Blend

A

“bore-doe”
aka Meritage, Cabernet-Merlot

Full-bodied red
Fruit: 4/5
Body: 5/5
Tannin: 5/5
Acidity: 3/5
Alcohol: 4/5

Dominant flavors: plum, black currant, violet, graphite, cedar
cool climate = graphite, black cherry
warm climate = blackberry, blueberry

Served in: Oversized

Pairing: Left Bank Bordeaux red blends pair nicely with heavy, fattier, saltier and spicier steaks & lamb. Right Bank Bordeaux’s (which are usually Merlot dominant) pair nicely with leaner or more savory meats, like pork or even duck.

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24
Q

5 characteristics of wine

A
  1. Sweetness(fruit) - How sweet or dry is the wine?
  2. Acidity - How tart is the wine?
  3. Tannin - How astringent or bitter is the wine?
  4. Alcohol - How much does the wine warm your throat?
  5. Body - Light to full-bodied
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25
Rose
"rose-aye" aka Rosado, Rosato, Vin Gris ``` Rose Fruit: 5/5 Body:3/5 Dry/Sweet: 2/5 Acidity: 3/5 Alcohol: 3/5 ``` Dominant flavors: Strawberry, honeydew melon, rose petal, celery, orange peel cool climate = cranberry, red currant warm climate = morello cherry, raspberry Glass: Aroma collector Largest rose production is dedicated to White Zinfandel
26
Cool Climate Wine Regions
- Northern France (Languedoc-Rossilloon, Loire Valley, Alsace, Provence, Corsica, Champagne) - Oregon (Willamette Valley, Southern Oregon, Columbia Gorge, Columbia Valley, Snake River Valley) - Washington State (Columbia Gorge, Columbia Valley, Puget Sound, Lake Chelan, Red Mountain, Wahluke Slope, Walla Walla Valley, Yakima Valley) - New York (Lake Erir, Finger Lakes, Hudson River, and eastern Long Island) - Chile (Colchagua Valley, Maipo Valley, Limari Valley, Aconcagua Valley, Casablance Valleya - Hungary - New Zealand (Marlborough, Hawk's Bay, Gisborne, Wairarapa, Canterbury, Central Otago) - Northern Italy (Emilia-Romagna, Tuscany, Italy) -South Africa -Austria -Germany Northern Greece & Macedonia
27
Warm Climate Wine Regions
- Calfornia (Santa Cruz Mountains, the Southern Central Coast, Paso Robles, the Central Valley, the Sierra Foothills, Southern California, Santa Barbara County, San Luis Obispo County) - Argentina (Mendoza, San Juan, La Rioja, Rio Negro, and southern Buenos Aires) - Australia (The Barossa Valley, South Alstralia, Margaret River, Western Australia, Coonawarra, South Australia) - Southern Italy: Tuscany, Campania, Abruzzo, Puglia, Sicily) - Greek islands - Central & Southern Spain - Central & Southern Portugal - Most of South Africa -Southern France (Bordeaux, Languec-Roussillon
28
Moscow Mule
Vodka, Ginger beer, lime juice
29
Tom Collins
Gin, lemon, soda water
30
Cosmo
Vodka, triple sec, cranberry juice, lime juice
31
Amaretto Sour
Amaretto, lemon juice, egg whites
32
Gimlet
2 parts gin, 1 part lime juice, half part sweetener
33
Boulevardier
Similar to Negroni but instead of gin it has , 1 part rye whiskey, 1 amaro (means bitter in Italian), 1 part sweet vermouth. Garnish with an orange twist
34
Gin Fizz
Gin, lemon, sugar, egg, and soda
35
Dark 'N' Stormy
Gosling's rum, and ginger beer
36
Penicillin
Blended Scotch, smoky Islay Scotch, honey syrup, lemon juice, ginger
37
Sazerac
Rye or brandy, along with Demerara syrup, Peychaud's Bitters, a lemon twist, and absinthe
38
Cabernet Sauvignon
"cab-er-nay saw-vin-yawn" ``` Full- Bodied Red Fruit: 4/5 Body: 5/5 Tannin: 4/5 Acidity: 3/5 Alcohol:4/5 ``` Dominant flavors: Black cherry, black currant, red bell pepper, baking spices cedar Cool climate - red currant, black currant Warm climate - Black cherry, blackberry Glass: Oversized Origin: France Pairing: Steaks, burgers, portobello mushrooms, cheese, beef short ribs
39
Malbec
"mal-bek" ``` Full - bodied Red Fruit:5/5 Body: 4/5 Tannin: 3/5 Acidity: 3/5 Alcohol: 4/5 ``` Dominant flavors: red plum, blueberry, vanilla, sweet tobacco, cocoa Cool climate =Red plum, black cherry Warm climate = Sugarplum, blueberry Origin: France Glass: Standard Red Pairing: lean cuts of meat like flank, sirloin and skirt steak. Even when you want to change it up a bit, this bold wine pairs perfectly with chicken and other meats like lamb and pork.
40
Syrah
"sear-ah" ``` Full-bodied Red Fruit: 5/5 Body: 5/5 Tannin: 3/5 Acidity: 4/5 Alcohol: 4/5 ``` Dominant flavors: blueberry, plum, milk chocolate, tobacco,, green peppercorn cool climate: Olive, red plum warm climate: Blueberry, blackberry jam Glass: Red
41
Port Wine
"port" ``` Dessert Wine Fruit:5/5 Body:5/5 Tannin:5/5 Acidity: 3/5 Alcohol:5/5 ``` Dominant flavors: ripe blackberry, raspberry sauce, cinnamon, candy apple, star anise Glass: Dessert (3oz)
42
Sherry Wine
"share-ee" ``` Dessert Wine Fruit:2/5 Bosy: 3/5 Off-Dry: 3/5 Acidity: 4/5 Alcohol: 5/5 ``` Dominant Flavors: Jackfruit, saline, preserved lemon, brazil nut, almond Glass: Dessert (3oz) or white
43
Feudi Di San Gregorio Falanghina
Campania, southern Italy White wine apple, banana, pineapple,. and a lingering minerality Good alternative to Sauvignon blanc, pairs well with Shellfish, vegetarian, snack, appetizers
44
IL Poggione Brancato Rosato
Montalcino, central Italy Rose rich cherry, strawberry, raspberry, and subtle spice
45
Terlato Vineyards Pinot Grigio
Fruili Venezia Giulia, northern Italy White wine crisp and floral with white peach, pear and apricot
46
Secco Bertani Valpolicella
Verona, northern Italy Red wine chocolate, nuts and herbs, with a rich, long finish
47
Antinorio Guado Al Tasso Il Bruciato
Bolgheri, central Italy Red Wine Ripe red fruit, toasted oak, coffee and vanilla
48
Banfi Chianti Classico Riserva
Tuscany, central Italy Blackberry, cherry, cocoa, iris, and wood spice
49
Feudi Di San Gregorio Rubrato Aglianico
Campanian, southern Italy Plum, dark cherry, roses, black pepper and tea
50
Prosciutto Di Parma
"proh-SHOOT-oh dee par-ma" dry-cured ham, Antipasti, meat
51
Nduja
"en-DOO-ya" spicy, spreadable salami, Antipasti, meat
52
Sopressata
uncured salami with sangiovese red wine, Antipasti, meat
53
Bresaola
"bruh-SAL-uh" air-dried salted beef, Antipasti, meat
54
Cotton Bell
buttery, earthy, Antipasti, cheese
55
Lamb Chopper
sheep milk, semi-soft, mild, Antipasti, cheese
56
Asiago
firm, 12 month-aged, nutty, Antipasti, cheese
57
Shakerag Blue
"Shake rag" salty, sweet, fruity, Antipasti, cheese
58
Brodo Di Pollo
ricotta dumplings, roasted chicken, herbs, Soups & Salads
59
Caprese Salad
heirloom tomato, burrata (Italian cheese), basil, sunflower seeds, aged balsamic, Soups & Salads
60
Antipasto Salad
tomato, olive, onion, soppressata, pepperoncini, ricotta salata (Middle Eastern oil and lemon salad dressing), red wine vinaigrette, Soups & Salads
61
Caesar
romaine, parmigiano-reggiano,, anchovy, ciabatta, Soup & Salad
62
Fritto Calamari
pomodoro, lemon, colatura ("kola-tura", anchovie drippings), Appetizers
63
Salmon Carpaccio
cucumber, melon, sea salt, meyer lemon, Appetizer
64
Meatballs
pomodoro, percorino ("peck-a-rino" hard Italian cheese made from sheep's milk, basil, Appetizer
65
Baked Fonduta
basil pesto, crudite "crude-i-ty" raw vegetables used for dipping in a sauce or vinaigrette, Appetizer
66
Beets & Berries
roasted strawberries, goat cheese, apricot grain mustard, pistachio, Appetizer
67
White Pizza
squash blossom, leaks, basil, pine nuts, fresh ricotta, Double Zero Pizza
68
Margherite
san marzano tomato, basil, buffalo mozzarella, Double Zero Pizza
69
Carne
sausage, broccoli rabe (broccokli like vegetable) , red oion, smoked mozzarella, tomato sauce, Double Zero Pizza
70
Linguini Shrimp
lemon, san marzano tomato, garlic, capers, chilis, House- Made Pasta
71
Fennel Sausage Tagliatelle
"tah-lyah-TELL-eh" peppers, onionsm vodka-tomato sauce
72
Bucatini Bolognese
"bowl-o-nayz"pork, veal, san marzano, asiago cream, House-Made Pasta
73
Lamb Orecchiette
merguez sausage, fava bean, olive, carrot, sheep's cheese, mint gremolata (chopped herb condiment, lemon zest, garlic, and parsley. House-Made Pasta
74
Pasta Primavera
trumpet mushrooms, asparagus, zucchini, piquillo peppers, lemon cream, House-Made Past
75
Scallops
corn & ricotta ravioli, pancetta, pepper relish, prosecco brown butter, Main Courses
76
Chicken Piccata
zucchini, carrots, roasted peppers, lemon-caper sauce, Main Courses
77
Olive oil-poached halibut
farro (whole grain that can be used in place of rice or pasta), cucumber, dill, puttanesca (kind of like spaghettit pasta), Main Courses
78
Salmon
spring pea risotto (north Italian rice dish), trumpet mushrooms, ramp salsa verde, crispy skin, Main Courses
79
Filet Mignon
evoo smashed fingerlings, asparagus, choron sauce (Bearnaise sauce with added tomato paste), Main Courses
80
Classic Tiramasu
fresh cream, chocolate espresso bean bark, Desserts
81
Strawberry Cream Soda
vanilla bean panna cotta (sweetened cream molded with gelatin), strawberry sponge cake, citrus compote (fruit in sugar syrup), fresh berries, spiced orange, opryland honey sorbet, strawberry soda, Desserts
82
Dolce Sampler
ricotta cannoli, chocholate salami, hazelnut biscotti, Desserts
83
Italian Sundae
puff shell pastry, marcona almond gelato, warm chocolate sauce, fresh cream, maraschino cherry, Desserts
84
Honey Ricotta Mixed Berry Crostata (tart or baked pie)
fresh ricotta cream, opryland honey, fresh mixed berries, vanilla bean gelato, Desserts
85
Espresso Martini
stoli vanilla, frangelico, illy espresso, cream, Dolce Cocktails
86
Italian Wedding Cookie Martini
galliano l'autentico, disaronno, creme de cacao, pineapple, sugar rim, Dolce Cocktails
87
Crema Di Limoncello
tito's vodka, limoncello, vanilla, cream, Dolce coctails
88
Amaro Averna
Italy, Dark color, caramel sweet flavor, bitter finish, Digestivos
89
Amaro Nonino
Italy- A digestif made from grappa infused with herbs, plus grain alcohol, and ingredients that include caramelized sugar, bitter orange, cinchona, liquorice, quassia wood, rhubarb, saffron, sweet orange and tamarind. Has an herby fragrance, with a mildly bitter spicy taste, Digestivos
90
Amaro Montenegro
Blend of 40 botanicals including, vanilla, orange peels, eucalyptus, Digestivos
91
Campari
The bitterness is still strong, at the start and again at the finish, but there are notes of sweet cherry and orange, and a spicy edge reminiscent of cinnamon, Digestivos
92
Cynar
Cynar is an artichoke based bittersweet liqueur known for its versatility and distinctive flavour; its taste is enriched by an infusion of 13 herbs and plants. The name of the drink derives from Cynar scolymus, the botanical name for artichoke, as artichoke leaves lend the distinctive flavour, Digestivos
93
Disaronno
amaretto-tasting liqueur with a characteristic almond taste, Digestivos
94
Fernet Branca
Fernet-Branca is a traditional Italian digestivo made from a secret mix of herbs including myrrh, saffron, chamomile and gentian. , Digestivos
95
Frangelico
Frangelico is an Italian hazelnut liqueur, flavored with cocoa and vanilla beans. It pours out with a golden yellow color, with a slightly syrupy but thin consistency., Digestivos
96
Galliano L'autentico
Galliano is sweet with vanilla-anise flavour and subtle citrus and woodsy herbal undernotes. The vanilla top note differentiates Galliano from other anise-flavoured liqueurs such as sambuca, Pernod, or anisette, Digestivos
97
Galliano Ristretto
coffee flavored liqueur, Digestivos
98
Romano Sambuca
Italian anise-flavored and elderberry hints, colorless liqueur, Digestivos
99
Fonseca Bin
-Portugal "This sweet wine shows fresh, rich blackberry and cassis aromas. On the palate, it has a well-knit structure, with a velvety, luscious mouthfeel and smooth tannins." Port Wine
100
Taylor Fladgate 10 YR - 40 YR
Deep brick colour with amber rim. Rich and elegant nose combining aromas of ripe berry fruit with a delicate nuttiness and subtle mellow notes of chocolate, butterscotch and fine oak wood. Smooth and silky on the palate and full of ripe figgy, jammy flavours which persist on the long finish., Port Wine
101
La Crema Chardonnay
Sonoma Coast -white wine, Aromas of meyer lemon, gala apple, and subtle hints of oak are followed by flavors of white stone fruit, yellow plum, and honeydew melon. On the palate, the wine is vibrant and concentrated with juicy acidity that drives a lingering finish. 100% Chardonnay grapes
102
Mezzacorona Dolomiti Moscato
Alto Adige, northern Italy - white wine, honeysuckle, tropical fruit, ripe yellow peach and juicy honeydew melon.
103
Ruffino Lumina Pinot Grigio
Tuscany, Italy - white wine, Notes of meadow flowers, pears, and golden apple.
104
Zonin Primo Amore Riesling
Lombardy, Italy - White wine - Color straw yellow with pale greenish undertones. Bouquet hints of apple and pear crushed mediterranean herbs with a subtle mineral finish. Palate deliciously fresh packed with luscious mouth watering peach and tropical fruit with a delicately smooth honey finish
105
Hanna Sauvignon Blanc
Alexander Valley, Sonoma County, Calfornia - white wine - Aromas of lime, orange blossom, kumquat with a hint of vanilla bean. Flavors of mango, peach, and pomelo lead the way to a zingy ripe nectarine mid-palate and a seamless finish.
106
Pieropan Soave
Veneto, Italy - White wine, 15% Trebbiano de Soave grapes, 85% Gargenaga grapes. This is a fresh and expressive Soave, with classic aromas of white flowers, almond blossoms, marzipan and a touch of citrus. Rounded, ripe fruit is perfectly balanced by a fresh, clean acidity. Long and fragrant, it has a note of fine, almond pastry on the finish. A stunning vintage showing well now but promises more depth over time.

Bartending (1 decks)

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