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Food Flashcards

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WSET ® Level 4 D2 Business of Wine flashcards Introductory Sommelier Exam (CMS) flashcards
1
Q

Camembert

A

Normandy, France

Cider, Vouvray

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2
Q

Brie

A

Pinot Noir, Burgundy
Chardonnay, Burgundy

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3
Q

Reblochon

A

Savoie,

Chardonnay
Pinot Noir

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4
Q

Munster

A

Alsace

Riesling
Pinot Noir

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5
Q

Époisses

A

Burgundy

Sauternes
Gewurtztraminer

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6
Q

Manchego

A

La Mancha

Rioja (Gran Reserva)
Amontillado
Ribero del Duero

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7
Q

Cabrales

A

Northern Spain, Blue Cheese

Oloroso Sherry

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8
Q

Mahon

A

Balearic Islands

Priorat, Malvasia, Fino Sherry

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9
Q

Tetilla

A

Galicia

Albariño, Mencia

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10
Q

Roncal

A

Navarra

Alvaro Palacios Priorat Garnacha

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11
Q

Vitello Tonnato

A

Veal with Tuna and Anchovy Sauce

Cortese di Gavi
Kellerei Pinot Grigio

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12
Q

Tonno di Coniglio

A

Marinated Rabbit in EVOO, garlic and Sage

Arneis, Gavi

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13
Q

Bagna Cauda

A

Anchovy, Garlic, EVOO

Vietti Arneis
La Scolca Gavi,
G.D Vajra Barbera

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14
Q

Tajarin

A

Egg pasta with yolks, often served with white truffles of Alba

Massolino Dolcetto d’Alba
Pio Cesare Chardonnay

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15
Q

Tagliata

A

Under filet of local beef, best served as rare as possible and sliced

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16
Q

Brasato

A

Slow cooked beef in red wine, often Barolo

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17
Q

Bollito Misto

A

Meat stew served with salsa verde (parsley, garlic, and anchovies) and salsa rosso (onion and tomato). Typically beef

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18
Q

Bunet

A

Chocolate custard with almond cookies and rum

Amaretto

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19
Q

Pappa al Pomodoro (Tuscany)

A

Tomato stew with bread and garlic

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20
Q

Ribolitta (Tuscany)

A

Hearty winter vegetable stew featuring Tuscan kale

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21
Q

Schiacciata

A

Traditional Tuscan bread

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22
Q

Cinghiale

A

wild boar

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23
Q

Spezzatino

A

meat stew

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24
Q

Bistecca alla Fiorentian

A

Bistecca alla fiorentina is a Florentine preparation of a thick cut of T-bone steak from Chianina beef. The steaks are typically grilled on charcoal embers and are often served with cannellini beans

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25
Q

Truite au bleu

A

Trout soaked in vinegar, Traditional Alsatian

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26
Q

Knacke d’Alsace

A

cooked and smoked sausages

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27
Q

Fleischnacka

A

ground meat layered on dough and rolled, Alsace

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28
Q

Manzo, Bovino, Carne Bovina

A

Beef in Italian

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29
Q

Agnello

A

Lamb in Italian

30
Q

Baeckeoffe

A

Alsatian one pot dish of potatoes meat and veg

31
Q

Choucroute garnie

A

sauerkraut and meat sausage

32
Q

pot au feu

A

meat and vegetable stew

33
Q

Tarte flambe

A

thin flat bread with creme fraiche and cheese

34
Q

Friggione

A

Slow braised onion side dish with tomato (Bologna)

35
Q

Contucci (Tuscany)

A

These dry cookies are similar to biscotti and often flavored with nuts. Traditionally, they are served with vin santo and dunked into the wine.

36
Q

Carne Cruda

A

This classic dish consists of thinly sliced or ground raw beef, often served with lemon, olive oil, and toppings such as Parmesan cheese, truffles, or charred mushrooms.

37
Q

Carne Cruda (Piedmont)

A

This classic dish consists of thinly sliced or ground raw beef, often served with lemon, olive oil, and toppings such as Parmesan cheese, truffles, or charred mushrooms.

38
Q

Pellkartoffeln mit Quark

A

These are boiled potatoes served with a fresh cow’s cheese. The dish pairs well with an earthy Grauburgunder.

39
Q

Brathering

A

a marinated and fried herring dish, is a good match for the austerity of Sekt.

40
Q

Buletten

A

Famous in Berlin, these are meatballs made of bread and beef

41
Q

Schwartenmagen

A

This is a terrine made from a mixture of boiled pig’s head and parsley, held together by gelatin.

42
Q

Spargel

A

Spargel is white spring asparagus, a prized ingredient and often a challenging wine pairing. It finds a match in German Riesling or Silvaner.

43
Q

Kartoffelpuffer

A

These potato pancakes with curdled cream may be eaten for breakfast, lunch, or dinner in Germany.

44
Q

Gaisburger Marsch

A

Served with egg noodles called spätzle, this traditional beef stew originated in the Gaisburg district of Stuttgart.

45
Q

Schnitzel

A

A classic dish, Schnitzel is made of chicken or pork that is pounded thin, breaded, and pan-fried. It’s garnished with lemon and often paired with refreshing Riesling.

46
Q

Gänsebraten

A

This roasted goose stuffed with chestnuts is generally prepared for holidays or special occasions.

47
Q

Rotkohl

A

Rotkohl, usually served as a side dish, is braised cabbage with a distinct sweet-and-sour flavor.

48
Q

Pinchos

A

Pinchos (or pintxos in Basque dialect) are a variation of tapas popular in the northern autonomous communities of Cantabria, Asturias, Basque Country, and Navarra. The primary difference is that these small bites are fixed on a skewer or toothpick.

49
Q

Tortilla Española

A

in Iberia tortilla is a Spanish omelet. This thick egg dish is prepared with potatoes, and sometimes onions, and fried in a pan. It is typically served cold and in slices.

50
Q

Albóndigas

A

Meatballs in sauce

51
Q

Croquetas

A

breadcrumb-coated and deep-fried snacks commonly stuffed with meats and cheeses;

52
Q

Patatas Bravas

A

diced and fried potatoes served with tomato sauce or aioli

53
Q

pulpo a la gallega

A

boiled octopus and potatoes, seasoned with paprika

54
Q

Raita

Indian Cuisine

A

Yogurt herb dipping sauce

55
Q

Dal

Indian

A

Lentil stew

Cooked with various spices and legumes

56
Q

Butter Chicken

Indian

A

Chicken cooked in a mild sauce of tomatoes, butter, and cream

Perhaps the most ubiquitous Indian dish out there, butter chicken origin

57
Q

Chicken Tiki Masala

A

Yogurt-marinated chicken cooked in a spiced tomato sauce

58
Q

Saag Paneer

A

Spinach cooked with cubes of cheese

59
Q

Vindaloo

A

Spicy meet stew

Traditionally pork, traditionally very spicy

60
Q

Rogan Josh

A

braised curry with lamb or goat

Contains aromatics like ginger, cardamon, bay leaves and dried chilies

61
Q

Aloo Gobi

A

Vegetarian dish of potatoes, cauliflower, and spices

62
Q

Gajar Ka Halwa

Dessert

A

Pudding made with grated carrots, sugar, milk, ghee, and nuts

63
Q

Cotechino

Emilia Romagna

A

Pork sausage

Pinot Grigio (
Arneis (Vietti)
Erbaluce

64
Q

Strozzapreti al Sugo di Canocchie

Emilia Romagna

A

Pasta made with egg and water.
Typically tomato and garlic based sauce with seafood

65
Q

Fritto Misto

A

Deep fried meat, vegetables or seafood

66
Q

Carne cruda all’Albese

A

Steak tartar with truffles or mushrooms

67
Q

Pollo alla Marengo

Piedmonte

A

Chicken with mushrooms, tomato sauce, and crayfish

68
Q

Chuletas de cordero con miel

Andalucia

A

grilled lamb chops with honey, and it’s made with a combination of bone-in lamb cops, honey, olive oil, and sea sal

69
Q

Choto al ajillo

Andalucia

A

goat meat, olive oil, stale bread, garlic, smoked paprika, bay leaves, sherry, white wine, and a bit of oregano or marjoram

Typcially a stew served in the winter

70
Q

Solomillo al whisky

A

pork tenderloin in a garlicky whisky sauce and it’s made with a combination of medallions of pork tenderloin, flour, lemon juice, garlic, whisky, olive oil, stock, and often potatoes.

71
Q

Knödel

A

Austrian dumplings

Advanced Sommelier (38 decks)

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