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Sommelieruddannelse > Vineksempler til mad > Flashcards

Vineksempler til mad Flashcards

1
Q

Hvilke 3 parametrer arbejder man med hos DSU for at finde mad- og vinsammensætning?

A
  • Aroma / smag
  • Vægt
  • Tekstur
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2
Q

Nævn de 5 grundsmage

A
  • Salt
  • Surt
  • Sødt
  • Bitter
  • Umami
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3
Q
  • Syrah
  • Mourvedre
  • Kraftig Montepulciano
A

Filet af råbuk, sellerifondant, pebersauce og syltede bær

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4
Q
  • Amarone
  • Chateauneuf-de-Pape
  • Pomerol / St-Emilion
A

Vildandebryst med kvædekompot, syltede svesker og rødvinssky

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5
Q
  • Barolo

- Stor rød Bourgogne

A

Tournedos Rossini med foie gras og trøffelsauce

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6
Q
  • Rioja
A

Braiserede oksekæber med løg, chorizo og kartoffelmos

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7
Q
  • Sangiovese
  • Nebbiolo
  • Grenache
  • Primitivo
A

Gnocchi serveret med ragout af vildsvin med rosmarin, milde hvidløg og bær

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8
Q
  • Cab. Sauv. (Kendte får fra Pauillac der græsser)
  • Grenache
  • Kraftig Sangiovese
A

Stegt lammekølle med myntegelé

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9
Q
  • Pinot Noit
A

Stegt bressekylling med flødestuvede morkler

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Sommelieruddannelse (37 decks)

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