Wine Flashcards
What are the 4 Categories of wine and how are they organized
Sparkling
Rose
White
Red
Organized from Light at the top to more Full at the bottom
Body of Wine
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
Tannins
Compounds in red wine that create a dry, puckering sensation
More about mouthfeel than flavour
Acidity
Creates mouth watering sensation, ranging from soft and light to crisp and bright
Ripe pear to sor lemon
Dry
Term used to describe wines that aren’t sweet, not to be confused with fruitiness
Oaked (Testing note)
When a wine is aged in oak barrels - think toasty, vanilla. butter, spice
Intensity (testing question)
How fast the aromas and flavours hit your sense of smell and taste buds
Sweetness
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
Testing notes for paring wine with food
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
Sparkling Wine - Codorniu Vlasico Cava
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
Sparkling Wine - Prosecco Zero Rose
Veneto, Italy
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
Sparkling Wine - Veuve Clicquot Ponsardin
(Champagne, France)
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
Sparkling Wine - Moet & Chandon Dom Perignon
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
ROSE - La Belle Montagne (Provence, France)
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
White Wine - Geografico Pinot Grigio (Vento, Italy)
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
Cape Hills Sauvignon Blanc (Swartland, South Africa)
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
Flat Rock Chardonnay (Jordan, Ontario)
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
Domaine Bachelier Chablis (Burgundy, France)
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
Teifenbrunner Pinot Grigio (Alto Adige, Italy)
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
Cave Springs Dolomite Riesling (Jordan, Ontario)
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
Map Maker Sauvignon Blanc (Marlborough, New Zealand)
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
Daniel Chotard Sancerre (Loire Valley, France)
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
Pearl Morisette ‘Fougue’ Chardonnay (Jordan Ontario)
100% Unoaked chardonnay from a cult producer
Aromatic, stone fruit, passant and creamy mouthfeel with a long, layered finish
Food Pairing: Roasted Turkey Clubhouse
Tuli Chardonnay (Sonoma, California)
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
Vinatigo Listan Blanco
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
Duckhorn Chardonnay (Napa Valley, California)
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
Maison Delas Les Challeys Saint-Joseph White Blend
(Rhone Valley, France)
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
Red Wine: Blandville Grande Reserve Pinot Noir (Languedoc, France)
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
Red Wine - Claude Riffault La Noue Sancerre Rouge Pinot Noir(Loire Valley, France)
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
Red Wine - Loveblock Pinot Noir (Central Otago, New Zealand)
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
Red Wine - Raymond Vineyards ‘R’ Collection Merlot (California)
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
Hirsch Reserve Pinot Noir (Sonoma, California)
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
Piccini Oro Chianti Reserva Sangiovese (Tuscany, Italy)
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
Rioja Vega Semi-Crianza Tempranillo (Rioja, Spain)
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
Red wine - La manilla brucellosis di montalcinvo Sangiovese
(Tuscany, Italy)
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
Red wine: Marco Zunino Estancia Malbec
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
Barossa Valley Estate GSM Grenache Blend (Barossa Valley, Australia)
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
Rento Ratti Barolo Marcenasco Nebbiolo (Piedmont, Italy)
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
Red wine: Marina Cvetic Monepulciano (Abruzzo, Italy)
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
Red wine - Silver Trail Cabernet Sauvignon
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
Red Wine: Barossa Ink Shiraz (Barossa Valley, Australia)
An opulent and benchmark Aussie shiraz
Aroma/Palate; Ripe jammy blackberries, dried currant, coffee and chocolate
Food Paring: Any steak
Foxglove Cabernet Sauvignon (Paso Robles, California)
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
Villabella Fracastoro Rsevera Amarone Della Valpolicella (Vento, Italy)
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
Vincoe Cabernet Sauvignon (Napa Valley, California)
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
Red wine - Super Tuscan Antinori Tignanello (Tuscany Italy)
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
A guest is asking for a white wine that is clean + crisp with a medium body. Which of the following would you recommend?
Sauvignon Blanc
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.
Tannis
Not to be confused with fruitiness, which of the terms below are used to describe wines that aren’t sweet?
Dry
