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King Taps > Wine > Flashcards

Wine Flashcards

1
Q

What are the 4 Categories of wine and how are they organized

A

Sparkling
Rose
White
Red

Organized from Light at the top to more Full at the bottom

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2
Q

Body of Wine

A

Perception of weight in wine, the way wine feels in your mouth
Best food and wine parings come from complementing or contrasting the weight
Light food, light bodied wine
Heavy food, heat crisp wine

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3
Q

Tannins

A

Compounds in red wine that create a dry, puckering sensation
More about mouthfeel than flavour

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4
Q

Acidity

A

Creates mouth watering sensation, ranging from soft and light to crisp and bright
Ripe pear to sor lemon

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5
Q

Dry

A

Term used to describe wines that aren’t sweet, not to be confused with fruitiness

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6
Q

Oaked (Testing note)

A

When a wine is aged in oak barrels - think toasty, vanilla. butter, spice

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7
Q

Intensity (testing question)

A

How fast the aromas and flavours hit your sense of smell and taste buds

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8
Q

Sweetness

A

Sweetness is about how the wine tastes not about the amount of sugar
When paring with food you want the wine to be as sweet or sweeter than the food

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9
Q

Testing notes for paring wine with food

A

Try to match the weight of the wine with the weight of the dish
➔The strongest flavour on the plate should match the strength of the wine
➔White fish often clashes with tannic reds and tastes metallic
➔Trout & salmon taste great with lighter reds such a gamay and pinot noir
➔Acidic or oily dishes pair well with crisp, light whites and fruity, low tannin reds
➔Sweet, spicy foods pair with off-dry, light, fruity whites and ripe, juicy, low tannin reds
➔High tannin reds work well with meats, stews and smoky dishes
➔Desserts are best served with wines that are sweeter than the dish

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10
Q

Sparkling Wine - Codorniu Vlasico Cava

A

Codorniu Vlasico Cava 200ml bottle
Pendes, Spain

Medium bodied with a refreshing touch of citrus

Pale gold colour with a fine mousse; fresh pear, biscuit and citrus aromas; creamy apricot flavour with a soft toasty finish.

Food Pairing: Spicy food or on its own

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11
Q

Sparkling Wine - Prosecco Zero Rose
Veneto, Italy

A

Worldʼs lowest sugar Prosecco (aka Skinny Bubbles) is finally now available in Ontario.

Aroma/Palate: Strawberries, raspberries and rose petals. A fresh, clean and dry finish balanced with berry fruit.
Food Pairing: Chicken Chop Salad

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12
Q

Sparkling Wine - Veuve Clicquot Ponsardin
(Champagne, France)

A

Classic, French and always in fashion, the unforgettable yellow label of Veuve Clicquot is arguably one of the most recognizable bottles of wine on the planet.

Aroma/Palate: Apple, pear, toast with brioche and wonderful length.

Food Pairing: Any salad

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13
Q

Sparkling Wine - Moet & Chandon Dom Perignon

A

Moet & Chandon Dom Perignon (Champagne, France)
A vintage champagne, made only during the best years.

Aroma/Palate: Citrus, tropical fruits, mint and lemon

Food Pairing: Enjoy on its own or with spicy food

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14
Q

ROSE - La Belle Montagne (Provence, France)

A

La Belle Montagne (Provence, France)
Description This wine is made up of Grenache with some Syrah.

Aroma/Palate: Fresh and clean with great balance of light exotic fruit, white flowers, red berries and stunning minerality.

Food Pairing: Any salad or with spicy food

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15
Q

White Wine - Geografico Pinot Grigio (Vento, Italy)

A

This wine is produced in the Veneto region of Northern Italy, a region synonymous with producing the most sought after Pinot Grigioʼs on the market.

Aroma/Palate:Light and easy drinking with apple, peach and citrus, finishing with crisp acidity.

Food Pairing: Tuna Poke Bowl

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16
Q

Cape Hills Sauvignon Blanc (Swartland, South Africa)

A

Cape Hills Sauvignon Blanc (Swartland, South Africa)
This wine is Made from grapes grown in South Africa’s Western Cape region, boasting some of the worldʼs oldest soils, a favourable Mediterranean climate, and cooling winds

Aroma/Palate: Crisp, refreshing, zesty, and aromatic with lots of lively fruit characters.

Food Pairing: Santorini Sala

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17
Q

Flat Rock Chardonnay (Jordan, Ontario)

A

Unoaked and fresh, fantastic quality

Aroma/Palate: Vibrant, crisp and clean with notes of green apple and lime zest, fermented in stainless steel.

Food Pairing: Grilled Salmon

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18
Q

Domaine Bachelier Chablis (Burgundy, France)

A

Classic unasked French chardonnay, always in fashion

Aroma/Palate: Intense gold colour, rich and delicate nose with hints of grape fruit. Long lasting finish

Food Pairing: Tuscan Kale Salad

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19
Q

Teifenbrunner Pinot Grigio (Alto Adige, Italy)

A

A notably robust stake on Pinot Grigio with beauty and brains

Aroma/Palate: French, balanced floral and ripe with pear, citrus and minimality

Food pairing: Tuscan Kale salad

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20
Q

Cave Springs Dolomite Riesling (Jordan, Ontario)

A

One of the premier varietals grown in Ontario from one if its most respected wineries

Aroma/Palate: Aromas of mint, fennel, ruby grapefruit and asian pear with nuances of ginger root and white pepper

Food Pairing: Wedge Salad

21
Q

Map Maker Sauvignon Blanc (Marlborough, New Zealand)

A

Benchmark in syle, complex with intense fruit and endless length

Aroma/Palate: Lovely and inviting with sweet citrus and tropical notes

Food Paring: Tuna Poke Bowl

22
Q

Daniel Chotard Sancerre (Loire Valley, France)

A

Complex, long lasting one of the best Sauvignon Balncs from French

Aroma/Palate: Crisp and fresh with intense notes of melon grapefruit and orange peel

Food Paring: Grilled Salmon

23
Q

Pearl Morisette ‘Fougue’ Chardonnay (Jordan Ontario)

A

100% Unoaked chardonnay from a cult producer

Aromatic, stone fruit, passant and creamy mouthfeel with a long, layered finish

Food Pairing: Roasted Turkey Clubhouse

24
Q

Tuli Chardonnay (Sonoma, California)

A

Premium cool-climate Chard with a wise use of oak

Aroma/Palate: Pear, apple and citrus with laters off lightly toasted oak and vanilla

Food Paring: Prawn and Presto Pizza

25
Q

Vinatigo Listan Blanco

A

Fresh, salty, mineral-driven and hugely refreshing; quintessential island wine.

Aroma/Palate: Full-bodied, refreshing, balanced acidity, ample dried fruit flavours and floral notes with a distinct mineral quality and a hint of saltiness.

Food Pairing: Salmon Fresca

26
Q

Duckhorn Chardonnay (Napa Valley, California)

A

Elegant, complex and classic chardonnay from a legendary Napa winery

Aroma/Palate; rich and oily with pear, peach, vanilla and wildflowers framed by delicate oak leading to a long mineral - driven finish

Food Paring; Salmon Fresca

27
Q

Maison Delas Les Challeys Saint-Joseph White Blend
(Rhone Valley, France)

A

Description: A wonderful and elegant white white blend from the Rhone valley in France

Aroma/Palate: floral with citrus, preserved fruit, almonds and a touch of honey

Food paring: Salmon

28
Q

Red Wine: Blandville Grande Reserve Pinot Noir (Languedoc, France)

A

A friendly and easy pinot noir from the south of France

Aroma/Palate: Soft plum, perfumed raspberry, silky texture, gentle finish

Food Pairing: Wild thing pizza

29
Q

Red Wine - Claude Riffault La Noue Sancerre Rouge Pinot Noir(Loire Valley, France)

A

Claude Riffault La Noue Sancerre Rouge Pinot Noir(Loire Valley, France)
Sophisticated Pinot Noir from one of the masters of Sancerre.
Aroma/Palate:

Smooth and silky with cherry, redcurrant, a touch of spice and subtle dark chocolate.

Food Pairing Blackened Creole Chicken

30
Q

Red Wine - Loveblock Pinot Noir (Central Otago, New Zealand)

A

Sustainably farmed pinot from new Zealand legend, Kim Crawford

Aroma/Palate: Bold + brooding with complex, vibrant raspberry, cranberry, plum and earthy mushroom notes.
Food Pairing: Blackened Creole Chicken

31
Q

Red Wine - Raymond Vineyards ‘R’ Collection Merlot (California)

A

Balanced and enjoyable merlot from a Napa Valley pioneer
Aroma/Palate: Plush an soft with notes of black cherry plum and chocolate

Food Paring: King burger

32
Q

Hirsch Reserve Pinot Noir (Sonoma, California)

A

Structured and elegant pinot from one of sonatas premier producers

Aroma/Palate: Wonderful complexity an subtlety with dried cherries, raspberries and mushroom notes finishing with incredible freshness and finesse

Food Paring: Wild thing pizza

33
Q

Piccini Oro Chianti Reserva Sangiovese (Tuscany, Italy)

A

Made from 90% Sangiovese grapes and 10% cabernet Sauvignon
Blue flower, ripe plum and cake spice aromas emerge from the glass. Its straightforward and approachable, offering dried black cherry, clove and a hint of coffee

Food paring: The bolo

34
Q

Rioja Vega Semi-Crianza Tempranillo (Rioja, Spain)

A

A wonderful expression of Spains most famous red wine, Rioja
Aroma/Palate: Nicely balanced and medium bodies with notes of ripe berries, cherry and herbs with a spicy twist

Food Paring: Chicken tacos

35
Q

Red wine - La manilla brucellosis di montalcinvo Sangiovese
(Tuscany, Italy)

A

The hilltop town of Montalcino is located south of Siena in one of the warmest and driest areas of the Tuscan interior. It is the finest location on earth for the Sangiovese grape, which makes up 100% of this wine.

Aroma/Palate: Perfumed and beautifully integrated, this cherry, strawberry, tobacco and spice flavoured red is velvety and vibrant, with ample tannins.

Food Pairing: The Bolo

36
Q

Red wine: Marco Zunino Estancia Malbec

A

A definitive and smooth high altitude Malbec

Aroma/Palate: Deep intense sub red and purple hue
Flavours of plum and blackberry, notes of mocha and coffee

Food Pairing: Any steak

37
Q

Barossa Valley Estate GSM Grenache Blend (Barossa Valley, Australia)

A

A popular and vibrant red wine blend from one of the most exciting red wine regions of the modern era

Aroma/Palate: fragrant violet with a curst of red berry fruit lingering softly on a velvety palate

Food Paring: Rigatoni

38
Q

Rento Ratti Barolo Marcenasco Nebbiolo (Piedmont, Italy)

A

Barolo is one of the great red wines of the world, fresh aromatic simply amazing

Aroma/Palate: Fresh and aromatic with lovely floral notes with integrated fruit and food acidity

Food paring: Pasta or any steak

39
Q

Red wine: Marina Cvetic Monepulciano (Abruzzo, Italy)

A

a rustic red stable with structure, depth and complexity
Intense and complex with flavours of ripe red blackberries, dry violets, vanilla and bitter chocolatet

Food Paring: The bolo

40
Q

Red wine - Silver Trail Cabernet Sauvignon

A

Exceptional value, full and assertive, lush and fruit forward

Aroma/Palate: Aromas and flavours of black cherry with a hint of black licorice. Multi-layered with chocolate, vanilla, blueberry, plums and a touch of toast on the finish.

Food Pairing: Any Steak

41
Q

Red Wine: Barossa Ink Shiraz (Barossa Valley, Australia)

A

An opulent and benchmark Aussie shiraz

Aroma/Palate; Ripe jammy blackberries, dried currant, coffee and chocolate

Food Paring: Any steak

42
Q

Foxglove Cabernet Sauvignon (Paso Robles, California)

A

Fresher and less dense Cabernet Sauvignon from Californiaʼs Central Coast.

Aroma/Palate: Dark cherry, cassis, sweet tobacco, and licorice marked by earthy, well-integrated tannins and a long finish

Food Pairing: Any Steak

43
Q

Villabella Fracastoro Rsevera Amarone Della Valpolicella (Vento, Italy)

A

Italyʼs classic wine made with dried out grapes

Aroma/Palate:Complex, rich and velvety with notes of cocoa, vanilla, dried fruit and spices

Food Pairing: Any steak

44
Q

Vincoe Cabernet Sauvignon (Napa Valley, California)

A

powerful single vineyard Napa Valley gem

Aroma/Palate: Structured, smooth and elegant with bigtannins and flavours of deep blackcurrant, black plum and cedar

Food Pairing: Any steak

45
Q

Red wine - Super Tuscan Antinori Tignanello (Tuscany Italy)

A

A super tuscan wine that never disappoints from one of the most recognizable names in Italy

Aroma/Palate: Big, bold and full with red fruit, raspberries, and licorice with balanced acidity and savoury mineral notes

Food Pairing: Any pasta

46
Q

A guest is asking for a white wine that is clean + crisp with a medium body. Which of the following would you recommend?

A

Sauvignon Blanc

47
Q

Which of the terms below is used to describe compounds in red wine that create a dry, puckering sensation? Hint: They are more about mouthfeel than flavour.

A

Tannis

48
Q

Not to be confused with fruitiness, which of the terms below are used to describe wines that aren’t sweet?

A

Dry

49
Q
A

King Taps (12 decks)

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