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Bartending Flashcards

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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
Q

Rose

A

“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

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26
Q

Cool Climate Wine Regions

A
  • 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

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27
Q

Warm Climate Wine Regions

A
  • 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

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28
Q

Moscow Mule

A

Vodka, Ginger beer, lime juice

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29
Q

Tom Collins

A

Gin, lemon, soda water

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30
Q

Cosmo

A

Vodka, triple sec, cranberry juice, lime juice

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31
Q

Amaretto Sour

A

Amaretto, lemon juice, egg whites

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32
Q

Gimlet

A

2 parts gin, 1 part lime juice, half part sweetener

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33
Q

Boulevardier

A

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

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34
Q

Gin Fizz

A

Gin, lemon, sugar, egg, and soda

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35
Q

Dark ‘N’ Stormy

A

Gosling’s rum, and ginger beer

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36
Q

Penicillin

A

Blended Scotch, smoky Islay Scotch, honey syrup, lemon juice, ginger

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37
Q

Sazerac

A

Rye or brandy, along with Demerara syrup, Peychaud’s Bitters, a lemon twist, and absinthe

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38
Q

Cabernet Sauvignon

A

“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

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39
Q

Malbec

A

“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.

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40
Q

Syrah

A

“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

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41
Q

Port Wine

A

“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)

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42
Q

Sherry Wine

A

“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

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43
Q

Feudi Di San Gregorio Falanghina

A

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
Q

IL Poggione Brancato Rosato

A

Montalcino, central Italy

Rose
rich cherry, strawberry, raspberry, and subtle spice

45
Q

Terlato Vineyards Pinot Grigio

A

Fruili Venezia Giulia, northern Italy

White wine
crisp and floral with white peach, pear and apricot

46
Q

Secco Bertani Valpolicella

A

Verona, northern Italy

Red wine
chocolate, nuts and herbs, with a rich, long finish

47
Q

Antinorio Guado Al Tasso Il Bruciato

A

Bolgheri, central Italy

Red Wine
Ripe red fruit, toasted oak, coffee and vanilla

48
Q

Banfi Chianti Classico Riserva

A

Tuscany, central Italy

Blackberry, cherry, cocoa, iris, and wood spice

49
Q

Feudi Di San Gregorio Rubrato Aglianico

A

Campanian, southern Italy

Plum, dark cherry, roses, black pepper and tea

50
Q

Prosciutto Di Parma

A

“proh-SHOOT-oh dee par-ma”

dry-cured ham, Antipasti, meat

51
Q

Nduja

A

“en-DOO-ya”

spicy, spreadable salami, Antipasti, meat

52
Q

Sopressata

A

uncured salami with sangiovese red wine, Antipasti, meat

53
Q

Bresaola

A

“bruh-SAL-uh”

air-dried salted beef, Antipasti, meat

54
Q

Cotton Bell

A

buttery, earthy, Antipasti, cheese

55
Q

Lamb Chopper

A

sheep milk, semi-soft, mild, Antipasti, cheese

56
Q

Asiago

A

firm, 12 month-aged, nutty, Antipasti, cheese

57
Q

Shakerag Blue

A

“Shake rag”

salty, sweet, fruity, Antipasti, cheese

58
Q

Brodo Di Pollo

A

ricotta dumplings, roasted chicken, herbs, Soups & Salads

59
Q

Caprese Salad

A

heirloom tomato, burrata (Italian cheese), basil, sunflower seeds, aged balsamic, Soups & Salads

60
Q

Antipasto Salad

A

tomato, olive, onion, soppressata, pepperoncini, ricotta salata (Middle Eastern oil and lemon salad dressing), red wine vinaigrette, Soups & Salads

61
Q

Caesar

A

romaine, parmigiano-reggiano,, anchovy, ciabatta, Soup & Salad

62
Q

Fritto Calamari

A

pomodoro, lemon, colatura (“kola-tura”, anchovie drippings), Appetizers

63
Q

Salmon Carpaccio

A

cucumber, melon, sea salt, meyer lemon, Appetizer

64
Q

Meatballs

A

pomodoro, percorino (“peck-a-rino” hard Italian cheese made from sheep’s milk, basil, Appetizer

65
Q

Baked Fonduta

A

basil pesto, crudite “crude-i-ty” raw vegetables used for dipping in a sauce or vinaigrette, Appetizer

66
Q

Beets & Berries

A

roasted strawberries, goat cheese, apricot grain mustard, pistachio, Appetizer

67
Q

White Pizza

A

squash blossom, leaks, basil, pine nuts, fresh ricotta, Double Zero Pizza

68
Q

Margherite

A

san marzano tomato, basil, buffalo mozzarella, Double Zero Pizza

69
Q

Carne

A

sausage, broccoli rabe (broccokli like vegetable) , red oion, smoked mozzarella, tomato sauce, Double Zero Pizza

70
Q

Linguini Shrimp

A

lemon, san marzano tomato, garlic, capers, chilis, House- Made Pasta

71
Q

Fennel Sausage Tagliatelle

A

“tah-lyah-TELL-eh” peppers, onionsm vodka-tomato sauce

72
Q

Bucatini Bolognese

A

“bowl-o-nayz”pork, veal, san marzano, asiago cream, House-Made Pasta

73
Q

Lamb Orecchiette

A

merguez sausage, fava bean, olive, carrot, sheep’s cheese, mint gremolata (chopped herb condiment, lemon zest, garlic, and parsley. House-Made Pasta

74
Q

Pasta Primavera

A

trumpet mushrooms, asparagus, zucchini, piquillo peppers, lemon cream, House-Made Past

75
Q

Scallops

A

corn & ricotta ravioli, pancetta, pepper relish, prosecco brown butter, Main Courses

76
Q

Chicken Piccata

A

zucchini, carrots, roasted peppers, lemon-caper sauce, Main Courses

77
Q

Olive oil-poached halibut

A

farro (whole grain that can be used in place of rice or pasta), cucumber, dill, puttanesca (kind of like spaghettit pasta), Main Courses

78
Q

Salmon

A

spring pea risotto (north Italian rice dish), trumpet mushrooms, ramp salsa verde, crispy skin, Main Courses

79
Q

Filet Mignon

A

evoo smashed fingerlings, asparagus, choron sauce (Bearnaise sauce with added tomato paste), Main Courses

80
Q

Classic Tiramasu

A

fresh cream, chocolate espresso bean bark, Desserts

81
Q

Strawberry Cream Soda

A

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
Q

Dolce Sampler

A

ricotta cannoli, chocholate salami, hazelnut biscotti, Desserts

83
Q

Italian Sundae

A

puff shell pastry, marcona almond gelato, warm chocolate sauce, fresh cream, maraschino cherry, Desserts

84
Q

Honey Ricotta Mixed Berry Crostata (tart or baked pie)

A

fresh ricotta cream, opryland honey, fresh mixed berries, vanilla bean gelato, Desserts

85
Q

Espresso Martini

A

stoli vanilla, frangelico, illy espresso, cream, Dolce Cocktails

86
Q

Italian Wedding Cookie Martini

A

galliano l’autentico, disaronno, creme de cacao, pineapple, sugar rim, Dolce Cocktails

87
Q

Crema Di Limoncello

A

tito’s vodka, limoncello, vanilla, cream, Dolce coctails

88
Q

Amaro Averna

A

Italy, Dark color, caramel sweet flavor, bitter finish, Digestivos

89
Q

Amaro Nonino

A

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
Q

Amaro Montenegro

A

Blend of 40 botanicals including, vanilla, orange peels, eucalyptus, Digestivos

91
Q

Campari

A

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
Q

Cynar

A

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
Q

Disaronno

A

amaretto-tasting liqueur with a characteristic almond taste, Digestivos

94
Q

Fernet Branca

A

Fernet-Branca is a traditional Italian digestivo made from a secret mix of herbs including myrrh, saffron, chamomile and gentian. , Digestivos

95
Q

Frangelico

A

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
Q

Galliano L’autentico

A

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
Q

Galliano Ristretto

A

coffee flavored liqueur, Digestivos

98
Q

Romano Sambuca

A

Italian anise-flavored and elderberry hints, colorless liqueur, Digestivos

99
Q

Fonseca Bin

A

-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
Q

Taylor Fladgate 10 YR - 40 YR

A

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
Q

La Crema Chardonnay

A

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
Q

Mezzacorona Dolomiti Moscato

A

Alto Adige, northern Italy - white wine, honeysuckle, tropical fruit, ripe yellow peach and juicy honeydew melon.

103
Q

Ruffino Lumina Pinot Grigio

A

Tuscany, Italy - white wine, Notes of meadow flowers, pears, and golden apple.

104
Q

Zonin Primo Amore Riesling

A

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
Q

Hanna Sauvignon Blanc

A

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
Q

Pieropan Soave

A

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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