CMS Prep Flashcards
Colin Snyder
Champagne - Special Club Houses
Paul Bara, Pierre Gimmonet, Gaston Chiquet
Bordeaux - 1st Growths
Latour, Lafite, Mouton (Pauillac), Haut-Brion (Pessac-Leognan), Margaux
Bordeaux - 2nd Growths
Montrose (Ste. Estephe), Pichon-Longueville (Pauillac), Leoville-Barton (St. Julien), Rauzan-Segla (Margaux)
Bordeaux - 3rd Growths
Calon-Segur (Ste Estephe), Lagrange (St Julien), Palmer (Margaux)
Bordeaux - 4th Growths
Talbot (St Julien), Duhart-Milon (Pauillac), Marquis de Terme (Margaux)
Bordeaux - 5th Growths
Cos-Labory (Ste Estephe), Lynch-Bages (Pauillac),
Bordeaux 1st Growth (White)
Superior: Chateau d’Yquem (Sauternes), Regular: Chateau Guiraud (Sauternes), Chateau Climens (Barsac)
Bordeaux 2nd Growth (White)
Chateau Lamothe (Sauternes), Chateau Caillou (Barsac)
Bordeaux Blanc
Chateau Carbonnieux (Pessac-Leognan), Chateau de Chantegrive (Graves), Chateau Picque-Caillou (Pessac-Leognan)
Pomerol
Chateau Petrus, Chateau Le Pin, Chateau Lafleur
Saint Emilion Grand Cru Classe A
Chateau Figeac, Chateau Pavie
Saint Emilion Grand Cru Classe B
Chateau Canon, Clos Fourtet, Chateau Pavie-Macquin
Saint Emilion Grand Cru (Declassified)
Chateau Ausone, Chateau Cheval Blanc, Chateau Angelus
Chablis
Francois Raveneau (Blanchots, Les Clos, Valmur), Vincent Dauvissat (Le Clos, Preuses), La Chablisienne (Blanchots, Grenouilles, Preuses)
Cote d’Or Negociants
Pierre-Yves Colin-Morey (Puligny-Montrachet), Marchand-Tawse (Vosne-Romanee), Faiveley (Clos de Beze)
Cote d’Or Domaines
Domaine Leflaive (Puligny-Montrachet), Domaine Coche-Dury (Meursault Gouttes d’Or), Domaine Roulot (Meursault Les Boucheres)
Beaujolais
Jean-Louis Dutraive (Clos de la Grand’Cour Fleurie), Lapierre (Morgon), Domaine de la Grosse Pierre (Chiroubles)
Loire Valley
Edmond Vatan (Sancerre), Domaine Huet (Savennieres - Clos du Bourg), Nicolas Joly (Savennieres - Coulee de Serrant), Bernard Baudry (Chinon)
Northern Rhone
Chateau Grillet (also AOP, inside Condrieu, Vincent Paris (Cornas), Lionel Faury (Condrieu, Cote Rotie, Saint Joseph), Guigal (Cote Rotie)
Hermitage (N Rhone)
Chave, Chapoutier, Jaboulet
Chateauneuf du Pape
Beaucastel, Rayas, Pignan (100% Grenache)
Noble Grapes - Alsace
Riesling, Pinot Gris, Gewurztraminer, Muscat, and now PINOT NOIR as of 2022
Alsace
Trimbach (Riesling), Domaine Weinbach (Gewurtztraminer), Marcel Deiss (Riesling + Blend, Schlossberg), Hugel et Fils, Pierre Sparr (Cremant)
Provence
Domaine Tempier (Bandol), Chateau de Pibarnon (Bandol), Chateau Pradeaux (Bandol)
Banyuls
Chapoutier, Domaine du Mas Blanc (Grenache Noir)
Piedmont
Giacomo Conterno, Bruno Giacosa, Ceretto, Produttori (Aldo Vacca)
Franciacorta
Ca’ del Bosco, Ferghettina, Bellavista
Alto Adige
Terlan, Muri-Gries, Abbazia di Novacella
Friuli
Josko Gravner, Radikon, Movia, Jermann
Veneto
Giuseppe Quintarelli, Roccolo Grassi, Bertani
Prosecco
Bisol (Jeio), Mongarda (Valdobbiadene), Mionetto (grocery store)
Chianti
Istine, Montevertine, Caparsa
Brunello
Uccelliera, Biondi-Santi, Ridolfi
Super Tuscan
Ornellaia, Tenuta San Guido (Sassicaia), Tignanello (Antinori), Masseto (Frescobaldi)
Spain - Galicia
Do Ferreiro, Granbazan, Lagar de Cervera
Spain - Rioja
Lopez de Heredia (Vina Tondonia 2011), Marques de Riscal, Marques de Caceres, La Rioja Alta (Vina Alberdi 2018 Reserva)
Spain - Ribera del Duero
Vega Sicilia, Pingus, Pesquera
Spain - Catalunya
Clos Mogador (Rene Barbier), Alvaro Palacios, Clos Erasmus
Cava
Raventos i Blanc, Gramona, Freixenet
Portugal
Luis Pato, Filipa Pato, Niepoort, Filipe Ferreira
Germany
JJ Prum (Mosel), Schloss Johannisberg (Rheingau), Donnhoff (Nahe), Wirsching (Franken), Gunderloch (Rheinhessen)
Porto
Fonseca, Sandeman, Dow’s, Taylor Fladgate
Austria
Rudi Pichler (Wachau), Brundlmayer (Kamptal), Tegernseerhof (Wachau), Heidi Schrock (Neusiedlersee)
Greece
Sigalas (Santorini), Taralas (Naoussa), Troupis (Mantinia)
Napa
Spottswoode, Groth, Heitz
Central Coast
Au Bon Climat, Justin, Ridge (now NorCal)
Oregon
Domaine Drouhin, JK Carriere, Eyrie
Washington
Chateau Ste Michelle, Quilceda Creek, L’Ecole No. 41
Chile
Luyt, Roberto Henriquez, Casa Lapostolle, Errazuriz, Concha y Toro
Argentina
Bodega Chacra, Altos Las Hormigas, Catena Zapata
South Africa
Graham Beck (sparkling), Eben Sadie, Klein Constantia (Vin de Constance), AA Badenhorst
New Zealand
Cloudy Bay (Marlborough SB), Felton Road (Otago PN), Villa Maria (SB), Rippon Point (Otago PN), Bilancia (Hawkes Bay Chard), Sato Point (Otago PN), Kumeu River
Australia
Penfold’s (Grange, 2018 Shiraz), Pewsey Vale Riesling, Leeuwin (Chardonnay)
Taittinger
Comtes de Champagne
Moet&Chandon
Dom Perignon
Veuve Clicquot
La Grande Dame
Louis Roederer
Cristal
Laurent-Perrier
Grand Siecle
Krug
Grande Cuvee (NV), Clos du Mesnil, Clos d’Ambonnay
Pol Roger
Sir Winston Churchill
Bollinger
Grande Annee, Vieilles Vignes Francaises
Ruinart
Dom Ruinart
Perrier-Jouet
Belle Epoque
Charles Heidsick
Blanc des Millenaires
Pommery
Cuvee Louise
Salon
Blanc de Blancs Le Mesnil
Gosset
Celebris
Deutz
Amour de Deutz
Piper-Heidsick
Rare
Mumm
Mumm de Cramant
Billecart-Salmon
Cuvee Nicolas Francois Billecart
Phillipponat
Clos des Goisses
Bruno Paillard
Nec Plus Ultra
Abele
Sourire de Reims
Ayala
Grande Cuvee
Boizel
Joyau de France
Bollinger
Vieilles Vignes Francaises OR Recemment Degorge
Duval-Leroy
Femme de Champagne OR Fleur de Champagne
Gosset
Celebris OR Grand Millesime
Jacquesson
Avize Grand Cru
Salon
Champagne Salon
Drappier
Grande Sendree
Selosse
NONE - Grower, mostly Chard, Biodynamic, Avize Cote des Blancs, 2007 Millesime is Pinot and Chardonnay!
Vilmart
Coeur de Cuvee
Dessert Wines
Chateau d’Yquem and Chateau Guiraud (Sauternes), Badia a Coltibuono (Vin Santo), Royal Tokaji (Tokaj), Roccolo Grassi (Recioto), Domaine du Petit Metris (Coteaux du Layon Chaume), Klein Constantia (Vin de Constance)
Fortified Wines
Marco de Bartoli (Marsala), Fonseca LBV 2014 (Port), Henriques 10 Yr Malvasia (Madeira), Alvear (PX Sherry), Domaine du Mas Blanc (Banyuls, Grenache Noir), Chambers Rosewood Vineyards Muscat (Rutherglen)
Beer - Germination
Turns starches into sugar
Beer - Malt
Germinated grain, ready for fermentation (provides the sugar)
Beer - Kilning
Process of heating and drying germinated barley (malt) to develop flavor and color. Length of time determines color and flavor of the malt and ultimately the beer.
Beer - Ales
Warm, fast fermentation. Top fermenting. More aroma and flavor (fruit, spices)
Beer - Lager
Cold, slow fermentation. Bottom fermenting yeasts. Clean, crisp.
Beer - American Hops
Cascade, Centennial, Citra
Beer - Euro Hops
Hallertau, Saaz, Tettnang
Beer - Mash
Adding hot water to the malt to convert starches into sugars
Beer - Wort
Collected liquid after the mash, unfermented beer
Beer - Lager
Sam Adams - Paulaner
Beer - Pilsner
Victory Prima Pils - Pilsner Urquell
Beer - Porter
Sierra Nevada - Fuller’s London
Beer - What is the difference between Hefeweizen and Witbier?
Hefeweizen - German, fruity and spiced. Witbier - Belgian, citrusy, spiced, coriander.
Beer - Hefeweizen
Paulaner Hefeweissbier
Beer - Witbier
Blue Moon, Allagash White
Beer - Sour Beer, what is it?
A broad category of beer made in different ways - resulting flavors are usually tart, sour, acidic, funky. Has certain bacteria and wild yeast strains.
Beer - Sour Beer examples
Tilquin Oude Geuze (Lambic), Weihenstephaner (Berliner Weisse), Goose Island (Gose)
Beer - Pairing Principles
Malt - Sweetness
Hops - Bitterness
Low Alcohol
Bubbles
Beer - Pairing Examples
IPA (bitter) - Spicy Foods
Pilsner/Lager - Creamy and rich dishes
Beer - IPA
Dogfish Head 60 Minute IPA, Sierra Nevada Pale Ale
Sake - Nigori
Cloudy sake
Sake - Namazake
Unpasteurized Sake - must drink fast
Sake - Kimoto/Yamahai
No lactic acid added - result is a gamey flavor
Sake - Koji-kin
A special mold native to Asia that converts starches in rice to sugar for fermentation. It is sprinkled over steamed rice.
Sake - Typical ABV?
15-22% ABV
Sake - What is Junmai?
Pure rice - no added alcohol, sugar, anything. 70% polished.
Sake - What is Honjozo?
Similar to junmai, but with brewer’s alcohol added. 70% polished
Sake - What is Ginjo?
A premium style - highly polished rice resutling in a more delicate/elegant style, complex fruity aromatic profile. 60% polished
Sake - What is Daiginjo?
The highest level of sake - even more polished (at least 50%), cleanest flavor of all.
SMV - Sake Meter Value
Range, -15 to +15. Higher the number, drier the sake.
Tokubetsu
Special Sake Category - could be special water, special yeast, special method, filtration
Sake - Serving Temps
Junmai/Ginjo/Daiginjo - Chilled, 41-50 degrees
Honjozu/Futsushu - Room temp, 59-68 degrees
Kimoto/Yamahai - Room temp or hot (122-131 degrees).
Warming can unmask certain flavors and aromas in sake
Sake - Pairing
Honjozo - Bread or starch dishes
Ginjo/Daiginjo - Vibrant, aromatic dishes such as ceviche
General - Salty/acidic food, umami, mushrooms
Sake - Producers
Shimizu, Nagai, Nakano, Konishi, Yonezawa
Vodka - Producers
Tito’s (Potato), Absolut, Ketel One, Smirnoff, Belvedere
Rum - Producers
Smith & Cross (10 Year), Applewood Estate, Mount Gay
Gin
Beefeater (London Dry), Hendrick’s, Tanqueray, Bombay Sapphire, Plymouth
Tequila
Corzo, Casa Azul, Patron, Casamigos
Mezcal
Del Maguey, Ilegal, Rey Campero
Bourbon
Woodford Reserve, Bulleit, Buffalo Trace, Wild Turkey, Maker’s Mark, Jim Beam
Tennessee Whiskey
Jack Daniels, George Dickel
Canadian Whiskey
Crown Royal, Pike Creek, Canadian Club
Irish Whiskey
Distilled 3 times, Tullamore Dew, Redbreast, Bushmills, Jameson
Scotch Whiskey - Regions
Highland, Speyside, Lowland, Islay, Campbelltown
Scotch Whiskey - Producers
Highland - Glenlivet, Macallan, Glenmorangie
Lowland - Auchentoshan, Glenkinchie
Islay - Lagavulin, Laphroaig, Ardbeg
Campbelltown - Craigellachie
Blended Scotch
Johnnie Walker, Chivas, Famous Grouse, Dewars
Cognac Aging Requirements
VS/3 Star - 2 years
VSOP - 4 years
XO - 10 years
Cognac Material
Ugni Blanc (Trebbiano)
Cognac Producers
Hennessey, Remy Martin, Courvoisier, Martell
Armagnac Aging Requirements
VS/3 Star - 2 years
VSOP - 4 years
XO - 10 years
Armagnac Material
Ugni Blanc, Folle Blanche, Colombard, Baco
Armagnac Producers
Larressingle, Delord, Montal
Calvados Aging Requirements
2 years in oak minimum
Calvados Material
Apples, Pears
Eaux de Vie de Fruits
Distilled fruit brandy - Common material: Raspberry, Cherry, Pear. No aging.
Herb & Nut Liqueur
Benedictine, Chartreuse, Creme de Menthe, Sambuca (Anise), Ouzo (Anise), Anisette (Anise)
Orange Liqueur
Triple Sec, Cointreau, Grand Marnier
Berry Liqueur
Chambord, Creme de Cassis, St Germain Framboise
French 75
Gin, lemon juice, sugar, champagne, lemon garnish in a flute
Rusty Nail
Scotch Whiskey & Drambuie, lemon/orange garnish in a rocks glass
Aviation Cocktail
Gin, creme de violette, maraschino liqueur, Lemon, cherry garnish served up
Sidecar
Brandy, orange liqueur, lemon, lemon garnish, rocks glass
Cosmopolitan
Vodka, Triple Sec, Lime, Cranberry Juice, Lime garnish served up
Daiquiri
White Rum, lime, sugar, served up
Mint Julep
Bourbon, Mint, sugar, mint garnish served up
Gimlet
Gin, lime, Sugar, served up or on rocks
Margarita
Tequila, orange liqueur, lime, salt, rocks glass or up
Service Temperature - Sparkling
42-50 degrees F
Service Temperature - Light White Wine
42-50 degrees F
Service Temperature - Full Bodied White Wine
50-59 degrees F
Service Temperature - Rose Wine
45-55 degrees F
Service Temperature - Light Red Wine
50-59 degrees F
Service Temperature - Medium Red Wine
55-62 degrees F
Service Temperature - Full bodied Red Wine
58-65 degrees F
Service Temperature - Fortified Sweet Wine
55-62 degrees F
Service Temperature - Sweet White Wine
42-50 degrees F
Aging - Champagne NV
12 months lees, 15 months total
Aging - Champagne Vintage
36 months total aging
Aging - Barolo
38 months total - 18 months oak minimum
Aging - Barbaresco
26 months total - 9 months oak minimum
Aging - Barolo Riserva
62 months total - 9 months oak minimum
Aging - Barbaresco Riserva
50 months total - 18 months oak minimum
Aging - Franciacorta
18 months aging on lees, 25 months total
Aging - Chianti Classico
12 months minimum
Aging - Chianti Classico Riserva
24 months minimum, including 3 months bottle aging
Aging - Chianti Classico Gran Selezione
30 months minimum, including 3 months bottle aging
Aging - Brunello
5 years total (60 mos), 2 years in oak (24 mos), 4 months in bottle
Aging - Brunello Riserva
6 years total, 2 years in oak, 6 months in bottle
Aging - Rioja Crianza
2 years total
1 in oak barrel
Aging - Rioja Reserva
3 years total
1 year in oak barrel
6 month in bottle
Aging - Rioja Gran Reserva
5 years total
2 years in oak barrel
2 years in bottle
Aging - Ribera del Duero
Same as Rioja, minus the bottle aging requirements
Aging - Cava de Guarda
9 mos on lees
Aging - Cava Reserva
18 mos on lees
California Wine Law - Varietal Minimums
75% minimum grape variety on label
85% minimum for AVA
95% minimum for vintage
95% minimum for single vineyard
Chile Wine Law - Varietal Minimums
75% Variety/Vintage/Origin Labeling
Argentina Wine Law - Varietal Minimums
85% to list varietal on label
New Zealand Wine Law - Varietal Minimums
85% to list varietal on label
Australia Wine Law - Varietal Minimums
85% to list varietal/vintage/origin on label
Australia - Margaret River
Cullen (Red or white: French), Leeuwin (Chardonnay), Suckfizzle (Cab or Chard), Woodlands (Cab), McHenry Hohnen (red or white
Australia - Barossa Valley
Tim Smith (Shiraz), Torbreck, Peter Lehmann, Kalleske, John Duval (Penfold’s)
Australia - Eden Valley
Henschke (Hill of Grace Shiraz), Torzi Matthews (Shiraz), Yalumba (Viognier, Virgilius), Pewsey Vale (Riesling)
Australia - Clare Valley
Grosset (Polish Hill Vineyard Riesling), Kilikanoon (Oracle Shiraz), Rieslingfreak, Jim Barry (Armagh Shiraz)
New Zealand - Regions North to South
North Island: Northland, Auckland, Waikato, Bay of Plenty, Hawke’s Bay, Gisborne, Wairarapa
South Island: Nelson, Marlborough, Canterbury, Orago
Boulevardier
Campari, Vermouth, Rye or Bourbon whiskey
Producers - Wachau
Weingut Knoll, Prager, Domaine Wachau, Veyder-Malberg, Rudi Pichler, Pichler Krutzler, Tegernseerhof
Old Fashioned
Whiskey, sugar, bitters, water, orange
Producers - Sambuca
Romana
Whiskey Sour
whiskey, sugar, lemon, egg white
Aperol Spritz
Aperol, sparkling wine, sparkling water, garnish
Vesper
Gin, vodka, lillet blanc, lemon garnish
Mojito
Rum, lime, mint, sugar
Dark n Stormy
Rum, ginger beer
Corpse Reviver
absinthe, gin, lillet blanc, orange liqueur
Mai Tai
Rum, orange curacao, orgeat, lime
Sazerac
Cognac, absinthe, sugar, Peychaud’s bitters
Paloma
tequila, lime, grapefruit soda
Americano
Campari, sweet vermouth, cluba soda