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Beverage Curriculum > Wine Folly > Flashcards

Wine Folly Flashcards

1
Q

Albariño: Profile

A

Light Body - Medium Acidity - Lemon, Grapefruit, Nectarine, Melon, Wet Gravel

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2
Q

Albariño: Deep Dive

A

The melon and grapefruit aromas found in Albariño come from a group of aroma compounds called thiols. Thiols are commonly found in light white wines from cooler-climate growing regions, such as Sauvignon Blanc from New Zealand and France and Pinot Grigio from northern Italy.

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3
Q

Albariño: Pairing

A

Albariño is particularly well suited to Thai, Moroccan, and Indian cuisine.

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4
Q

Grüner Veltliner: Profile

A

Light Body - High Acidity - Yellow Apple, Green Pear, Green Bean, Chervil, White Pepper

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5
Q

Grüner Veltliner: Pairing

A

Grüner Veltliner pairs particularly well with aromatic vegetables, tofu, and Japanese cuisine

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6
Q

Muscadet: Profile

A

Light Body - High Acidity - Lime, Lemon, Green Apple, Pear, Seashell

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7
Q

Muscadet: Deep Dive

A

Melon de Bourgogne or just Melon is the grape of the Muscadet region in France. Two regions make up over 90% of Muscadet wine

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8
Q

Muscadet: Pairing

A

Muscadet is a classic match with shellfish, and fish and chips. Due to its high acidity, Muscadet pairs with pickled ingredients and vinegar-based sauces.

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9
Q

Pinot Gris: Profile

A

Medium-light Body - Medium-high Acidity - White Peach, Lemon Zest, Cantaloupe, Green Almond, Crushed Gravel.

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10
Q

Pinot Gris: Pairing

A

Try pairing Pinot Gris with light flaky fish dishes, crab, and softer cow’s milk cheeses such as a triple-cream cheese.

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11
Q

Sauvignon Blanc: Profile

A

Medium-light Body - High Acidity - Gooseberry, Honeydew, Grapefruit, White Peach, Passion Fruit.

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12
Q

Sauvignon Blanc: Deep Dive

A

BARREL-AGED: A style made famous by Robert Mondavi in the 1970s when he renamed his barrel-aged Sauvignon Blanc to Fumé Blanc (“foom-aye blonk”). Barrel-aged Sauvignon Blanc tastes creamy while still exhibiting the variety’s trademark “green” notes.

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13
Q

Sauvignon Blanc: Pairing

A

Sauvignon Blanc makes a wonderful choice with herb-driven sauces over chicken, tofu, or fish dishes. matched with feta or chèvre, or paired with herb-driven asian flavors such as Thai or Vietnamese cuisine.

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14
Q

Sancerre and Pouilly-Fumé: Profile

A

Typically characterized by high acidity and minerality, with flavors of lime, green apple, gooseberry, and sometimes flinty or smoky notes.

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15
Q

Bordeaux Blanc: Profile

A

Often blended with Sémillon, these wines can exhibit richer textures with flavors of lemon, grapefruit, and hints of honey and nuts, particularly when aged in oak.

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16
Q

Marlborough (New Zealand): Profile

A

Known for its bold and vibrant flavors, with pronounced notes of tropical fruits (like passion fruit and guava), green bell pepper, gooseberry, and a crisp, zesty acidity.

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17
Q

Napa Valley and Sonoma Sauvignon Blanc: Profile

A

These wines can range from light and fresh with citrus and herbal notes to richer, more full-bodied styles with tropical fruit flavors and a touch of oak, adding complexity and texture.

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18
Q

Casablanca Valley (Chile) Sauvignon Blanc: Profile

A

Often aromatic and fruit-forward with notes of citrus, melon, and herbal elements, along with a refreshing acidity.

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19
Q

Friuli-Venezia Giulia (Italy) Sauvignon Blanc: Profile

A

Typically offers a more restrained style, with crisp acidity and flavors of green apple, citrus, and herbs, sometimes with a subtle, nutty character.

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20
Q

Soave / Garganega: Profile

A

Medium-light Body - Medium-high Acidity - Peach, Honeydew, Tangerine, Marjoram, Salt.

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21
Q

Soave / Garganega: Pairing

A

Soave pairs very well with shellfish, chicken, tofu, and hard-to-pair foods including split peas, lentils, and asparagus.

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22
Q

Vermentino: Profile

A

Medium-light Body - Medium-high Acidity - Lime, Grapefruit, Green Apple, Almond, Daffodil

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23
Q

Vermentino: Deep Dive

A

Vermentino is often noted for having a bitter note on the finish that tastes similar to grapefruit pith. This type of flavor is referred to as phenolic bitterness, which is a common feature in several Italian white wines, including Verdicchio, Grechetto di Orvieto, and Vernaccia di San Gimignano.

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24
Q

Carricante: Profile

A

Light Body - High Acidity - Yellow Apple, Bergamot, Saline, White Peach, Crushed Rocks

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25
Q

Carricante: Deep Dive

A

On the nose, Carricante delivers aromas of citrus, crunchy green apple, orange blossom, and just-ripe peach. The aromatic undertones give it a strong mineral note like crushed rocks and salty air.

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26
Q

Full Bodied Whites: General Characteristics

A

Full-bodied white wines are known for their rich, bold flavors. These wines are often aged on their lees or in oak barrels to add unctuous flavors of cream, vanilla, and butter.

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27
Q

Chardonay: Profile

A

Medium Body - Medium Acidity - Lemon, Yellow Apple, Butter, Vanilla, Pineapple

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28
Q

Chardonay - Oaked Rich & Creamy

A

Found in California, Chile, Australia, Argentina, Spain, & Côte de Beaune, Burgundy.

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29
Q

Chardonay - Unoaked Light & Zesty

A

“Unoaked styles can be found in Mâconnais, Chablis, and western Australia.

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30
Q

Chardonay - Sparkling

A

“Blanc de Blancs” labeled sparkling wines are made with Chardonnay.

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31
Q

Marsanne: Profile

A

Medium Body - Medium-low Acidity - Quince, Mandarin Orange, Apricot, Acacia, Beeswax

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32
Q

Marsanne: Deeper Dive

A

Rich and fruity Marsanne pairs excellently with rich shellfish (think shrimp) and the citrus notes make it a great counterpoint to south Asian cuisine (e.g. Thai or Viet).

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33
Q

Sémillon: Profile

A

Medium Body - Medium Acidity - Lemon, Beeswax, Peach, Chamomile, Saline​

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34
Q

Sémillon: Deep Dive

A

Sémillon is known for its high levels of aroma compounds, such as terpenes, which give it an alluring bouquet of beeswax, lanolin, and floral notes. The flavors range from fresh apple and citrus when young, evolving into richer flavors of honey, figs, and toasted nuts with age, somewhat reminiscent of Chardonnay.

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35
Q

Viognier: Profile

A

Full Body - Medium-low Acidity - Tangerine, Peach, Mango, Honeysuckle, Rose

36
Q

Viognier: Deeper Dive

A

A rich, oily white wine that originates in the Northern Rhône and is rapidly growing in popularity in California, Australia, and beyond. Wines are often aged in oak to deliver Chardonnay-like richness.

37
Q

Aromatic White Wine: General Characteristics

A

Aromatic white wines have highly perfumed and sweet-fruit aromas but can range from dry to sweet in taste. Aromatic whites are ideal pairing partners with Asian and Indian cuisine because they match well with sweet-and-sour flavors and quench spicy sauces.

38
Q

Chenin Blanc: Profile

A

Medium-light Body - High Acidity - Quince, Yellow Apple, Pear, Chamomile, Honey

39
Q

Chenin Blanc: Deep Dive

A

Chenin Blanc delivers high levels of zingy acidity no matter the style. It’s like the acidity of Riesling meets the body and texture of Chardonnay. Wines range from bone dry to lusciously sweet, and can range from light bodied to unctuous and creamy. There are few grapes that have such an expanse of flavors and styles as Chenin Blanc.

40
Q

Gewürztraminer: Profile

A

Medium-light Body - Medium-low Acidity - Lychee, Grapefruit, Pineapple, Stone Fruit, Orange, Cantaloupe, Rose, Honey

41
Q

Gewürztraminer: Deep Dive

A

Gewürztraminer’s homeland lies in the foothills of the Alps. It’s a pink grape, just like Pinot Gris/Grigio, that also grows really well in cooler climates. The grape originated in Germany but over several hundreds of years it’s completely circumscribed the Alps including Italy, Hungary, Romania, Croatia, France and Slovenia.

42
Q

Riesling: Profile

A

Light Body - High Acidity - Lime, Green Apple, Beeswax, Jasmine, Petroleum

43
Q

Riesling: Pairing

A

Because of Riesling’s sweetness and acidity, it makes the perfect accompaniment to spicy food. Strong Indian and Asian spices are a perfect match with Riesling. A classic pairing with Riesling is spiced duck leg.

44
Q

Muscat Blanc: Profile

A

Light Body - High Acidity - Meyer Lemon, Mandarin, Pear, Orange Blossom, Honeysuckle

45
Q

Muscat Blanc: Deep Dive

A

Wines have perfumed aromas of mandarin orange, ripe pear, sweet meyer lemon, orange blossom, and honeysuckle. The wine’s unique floral aroma is from an aromatic compound called linalool which is also found in mint, citrus flowers, and cinnamon.

46
Q

Muscat Blanc: Dry and Aromatic

A

This style is most classically associated with Alto Adige, Italy; Germany; and Alsace, France.

47
Q

Torrontés: Profile

A

Medium-light Body - Medium Acidity - Meyer Lemon, Peach, Lemon Peel, Rose Petal, Geranium

48
Q

Torrontés: Deep Dive

A

Torrontés is similar to other aromatic white wines, including Riesling and Muscat Blanc (Moscato). The major difference between Torrontés and these white wines is that Torrontés is commonly made in a dry style. This makes it a very interesting wine to enjoy because its salty, lean taste contrasts with its sweet, perfumed aromas.

49
Q

Rosé General

A

Rosé wine is produced when red grape skins macerate in their juices for a period of time. Rosé is produced in every major country and is made of nearly every grape variety, both red and white. Rosé wines range in taste from dry to sweet. For example, a rosé of Tempranillo is usually always dry and savory. Whereas White Zinfandel is almost always sweet and fruity.

50
Q

Light-Bodied Reds: General Characteristics

A

Light-bodied red wines are translucent in color and tend to have moderately high acidity. They are known for their perfumed aromas that are best collected in a large globe-shaped glass.

51
Q

Gamay: Profile

A

Medium-light Body - Medium-high Acidity - Pomegranate, Blackberry Bramble, Violet, Potting Soil, Peony

52
Q

Gamay: Deep Dive

A

A fruity, floral and sometimes earthy light-bodied red that is the main variety planted in Beaujolais. Outside of France, Gamay has a tiny but devoted following.

53
Q

Gamay: Pairing

A

One of just a few red wines that pairs with all manner of dishes from sweet and sour salmon steaks to beef stroganoff to sesame tempeh.

54
Q

Pinot Noir: Profile

A

Medium Body - Medium-high Acidity - Raspberry, Cherry, Mushroom, Vanilla, Hibiscus

55
Q

Pinot Noir: Deep Dive

A

At first glance, most Pinot Noir wines are pale to medium in color due to their thin skins. Pinot Noir has a unique profile dominated by aroma compounds known as esters. These give it a complex array of flavors, from ripe cherry and raspberry to intriguing undertones of forest floor, tea leaves, and sometimes even clove.

56
Q

Pinot Noir: Pairing

A

Pinot Noir is a catch-all food pairing wine. Pinot Noir is light enough for salmon but complex enough to hold up to some richer meat, including duck. In a pinch, when everyone orders a vastly different entree at a restaurant, you can usually win by picking Pinot Noir; it will make everyone happy.

57
Q

Barbera: Profile

A

Medium-full Body - High Acidity - Low Tannins - Tart Cherry, Licorice, Blackberry, Dried Herbs, Black Pepper

58
Q

Barbera: Deep Dive

A

Barbera has long filled-in the low slopes and valleys of Northern Italy. It’s considered a lesser wine to Nebbiolo and, therefore, doesn’t earn the best grape-growing real estate (such as South-facing slopes on hills above the ‘nebbia’ or fog).
Despite its lowly position, Barbera is the quintessential ‘wine of the people,’ it’s meant to be enjoyed young — and it’s cheap!

59
Q

Cabernet Franc: Profile

A

Medium Body - High Acidity - Medium-high Tannins - Strawberry, Raspberry, Bell Pepper, Crushed Gravel, Chili Pepper

60
Q

Cabernet Franc: Deep Dive

A

Cabernet Franc has proven to be very robust and produce good quality wines in a range of climates. This is a clue to its diversity of tastes. From tart red fruit flavors in cooler climates such to more dried fruit flavors and fuller bodied wines in warmer areas such as Tuscany and California. You’ll also find a mixture of savory, tart, and herbal flavors in moderate climates, such as Bordeaux.

61
Q

Carignan: Profile

A

Medium Body - Medium-high Acidity - Medium Tannins - Dried Cranberry, Raspberry, Tobacco Leaf, Baking Spices, Cured Meat

62
Q

Carignan: Deep Dive

A

Carignan works well with cinnamon-spiced dishes, berry-based sauces, and smoky meats. In other words, it’s an amazing choice for Thanksgiving and holiday fare!

63
Q

Carménère: Profile

A

Medium Body - Medium-high Acidity - Medium Tannins - Raspberry, Bell Pepper, Black Plum, Vanilla, Paprika

64
Q

Carménère: Deep Dive

A

Carménère contains higher levels of aroma compounds called pyrazines, which give wines like Carménère, Cabernet Franc, and Cabernet Sauvignon subtle flavors of bell pepper, green peppercorn, eucalyptus, and even cocoa powder. In many cases it can have a mixture of red and black fruit flavors, not unlike Merlot.

65
Q

Grenache: Profile

A

Medium-full Body - Medium Acidity - Medium Tannins - Stewed Strawberry, Grilled Plum, Leather, Dried Herbs, Blood Orange

66
Q

Grenache: Deep Dive

A

Grenache (aka Garnacha) produces rich, flavorful red wines and deep, ruby-tinted rosé. The French have championed this grape in the Southern Rhône Valley, but its original home is Spain!

67
Q

Mencía: Profile

A

Medium Body - Medium-high Acidity - Medium Tannins - Tart Cherry, Violet, Anise, Blackberry, Crushed Gravel

68
Q

Mencía: Deep Dive

A

Mencía, a native of Spain and Portugal, captivates with its deep violet hues and aromatic intensity, reflecting its high anthocyanin content and terpenoid composition. If you like Pinot Noir, you’ll probably love Mencía.

69
Q

Merlot: Profile

A

Medium-full Body - Medium Acidity - Medium-high Tannins - Cherry, Chocolate, Plum, Bay Leaf, Vanilla

70
Q

Merlot: Deep Dive

A

Merlot gains complexity with time, revealing spicy, plummy notes and undertones reminiscent of dark chocolate. Many Merlots will age gracefully for 3-7 years, while exceptional ones can continue to enhance their complexity for 15 years or more.

71
Q

Montepulciano: Profile

A

Medium-full Body - Medium-high Acidity - Medium-high Tannins - Red Plum, Blackberry, Dried Thyme, Baking Spices, Mesquite

72
Q

Montepulciano: Deep Dive

A

A popular Italian red grape found mostly labeled as Montepulciano d’Abruzzo. The best examples deliver complex black fruit flavors and a smoky-sweet finish.

73
Q

Negroamaro: Profile

A

Medium-full Body - Medium Acidity - Medium-high Tannins - Black Cherry, Black Plum, Blackberry, Prune, Dried Thyme

74
Q

Negroamaro: Deep Dive

A

A red wine that grows in abundance in Puglia but almost nowhere else; producing wines with rich black fruit flavors with a distinct finish of dried herbs.

75
Q

Rhône/GSM Blend: Profile

A

Medium-full Body - Medium Acidity - Medium-high Tannins - Raspberry, Blackberry, Rosemary, Baking Spices, Lavender

76
Q

Rhône/GSM Blend: Deep Dive

A

What makes this blend special is the complexity created when boisterous and fruity Grenache is blended with brooding and peppery Syrah and Mourvèdre.

77
Q

Sangiovese: Profile

A

Medium-full Body - Medium-high Acidity - Medium-high Tannins - Cherry, Roasted Tomato, Sweet Balsamic, Oregano, Espresso

78
Q

Sangiovese: Deep Dive

A

The high acidity in this wine make it versatile with a wide variety of vegetable and spice-driven foods; think tomato, red pepper, and just about anything grilled.

79
Q

Valpolicella Blend: Profile

A

Medium Body - High Acidity - Low Tannins - Tart Cherry, Cinnamon, Chocolate, Green Peppercorn, Almond

80
Q

Valpolicella Blend: Deep Dive

A

The more simple Valpolicella wines pair with burgers and roast chicken. Finer Ripasso and Amarone styles deserve braised meats, steaks, mushrooms and aged cheeses.

81
Q

Zinfandel: Profile

A

Medium-full Body - Medium-low Acidity - Medium-high Tannins - Blackberry, Strawberry, Peach Preserves, Cinnamon, Sweet Tobacco

82
Q

Zinfandel: Deep Dive

A

Zinfandel wine is a bold, fruit forward red that’s loved for its jammy fruit and smoky, exotic spice notes. It’s also made into a sweet rosé called White Zinfandel.

83
Q

Aglianico: Profile

A

Full Body - Medium-high Acidity - High Tannins - White Pepper, Black Cherry, Smoke, Game, Spiced Plum

84
Q

Aglianico: Deep Dive

A

A savory wine like Aglianico goes well with gamey dishes or even Texas-style barbecue. Of course, a well-aged Aglianico can be sipped like a fine Islay Scotch.

85
Q

Bordeux Blend

A

Full Body - Medium Acidity - High Tannins - Black Currant, Black Cherry, Graphite, Chocolate, Dried Herbs

86
Q

Cabernet Sauvignon

A

Full Body - Medium-high Acidity - Medium-high Tannins - Black Cherry, Black Currant, Cedar, Baking Spices, Graphite

87
Q

Why do lower ABV wines tend to be sweeter?

A

Lower ABV wines tend to be sweeter because they often contain more residual sugar, which is the natural grape sugar left over after fermentation.

Beverage Curriculum (4 decks)

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