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Wines Flashcards

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1
Q

How does wine pairing shift with the seasons?

A

Wine pairing shifts with the seasons based on food, mood, temperature, and cultural traditions.

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2
Q

What flavor categories are impacted by seasonal wine pairings?

A
  • Sweet
  • Spicy
  • Salty
  • Fatty
  • Fruity
  • Earthy
  • Umami
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3
Q

What NA wine is recommended for lighter desserts in spring/summer?

A

Sparkling rosé NA

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4
Q

What alcoholic wine pairs well with lighter desserts in spring/summer?

A

Moscato d’Asti

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5
Q

What NA wine is suitable for heavier sweets in fall/winter?

A

Ariel NA Cabernet

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6
Q

What alcoholic wines are recommended for heavier sweets in fall/winter?

A
  • Port
  • Sauternes
  • Tokaji
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7
Q

Which NA wine is suggested for spicy dishes in spring/summer?

A

Leitz Eins Zwei Zero Riesling

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8
Q

What alcoholic wines pair with spicy dishes in spring/summer?

A
  • Off-dry Riesling
  • Gewürztraminer
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9
Q

What NA wine is recommended for warm spice-driven dishes in fall/winter?

A

Ariel NA Cabernet

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10
Q

What alcoholic wines pair well with warm spice-driven dishes in fall/winter?

A
  • Grenache
  • Syrah
  • Zinfandel
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11
Q

What NA wine is suggested for salty seafood in spring/summer?

A

Surely NA Sauvignon Blanc

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12
Q

Which alcoholic wines are good pairings for briny seafood in spring/summer?

A
  • Chablis
  • Champagne
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13
Q

What NA wine pairs well with salted meats in fall/winter?

A

Luminara NA Chardonnay

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14
Q

What alcoholic wines are recommended for salted meats in fall/winter?

A
  • Chianti Classico
  • Barolo
  • Amontillado Sherry
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15
Q

What NA wine is suggested for creamy pasta in spring/summer?

A

Leitz NA Blanc de Blancs Sparkling

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16
Q

What alcoholic wines pair well with creamy pasta in spring/summer?

A
  • Chenin Blanc
  • Prosecco
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17
Q

What NA wine is suitable for heavy meat dishes in fall/winter?

A

Ariel NA Cabernet Sauvignon

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18
Q

What alcoholic wines are recommended for heavy meat dishes in fall/winter?

A
  • Cabernet Sauvignon
  • Malbec
  • Syrah
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19
Q

What NA wine pairs well with tropical fruit dishes in spring/summer?

A

Surely NA Sparkling Brut

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20
Q

Which alcoholic wines are good pairings for tropical fruit dishes in spring/summer?

A
  • Albariño
  • Torrontés
  • Rosé
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21
Q

What NA wine is recommended for dark fruit dishes in fall/winter?

A

Leitz NA Pinot Noir Rosé

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22
Q

What alcoholic wines pair well with dark fruit dishes in fall/winter?

A
  • Pinot Noir
  • Zinfandel
  • Barbera
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23
Q

What NA wine is suggested for earthy dishes in spring/summer?

A

Luminara NA Red Blend

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24
Q

Which alcoholic wines are good pairings for earthy dishes in spring/summer?

A
  • Pinot Noir
  • Beaujolais
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25
What NA wine is suitable for game meats in fall/winter?
Ariel NA Cabernet Sauvignon
26
What alcoholic wines are recommended for game meats in fall/winter?
* Syrah/Shiraz * Nebbiolo * Bordeaux blends
27
What NA wine pairs well with umami dishes in spring/summer?
Surely NA Pinot Noir
28
Which alcoholic wines are good pairings for umami dishes in spring/summer?
* Pinot Noir * Grüner Veltliner
29
What NA wine is recommended for aged cheeses in fall/winter?
Luminara NA Chardonnay
30
What alcoholic wines pair well with aged cheeses in fall/winter?
* Port * Sherry * Amarone
31
What are the key seasonal insights for spring/summer wine pairings?
* Freshness * Lightness * Bubbles * Aromatic whites/rosés
32
What are the key seasonal insights for fall/winter wine pairings?
* Richness * Tannin * Oxidative or fortified wines * Deeper reds
33
How do NA wines mimic seasonality?
Through acidity, bubbles, and oak aging
34
What is a key difference between NA and alcoholic wines in seasonal pairing?
Alcoholic wines bring warmth in winter and crispness/light body in summer.
35
What are the three layers of sensory science in wine pairing?
1. What you taste/feel 2. What’s in the wine 3. How they interact
36
What are the basic tastes involved in food and wine pairing?
* Sweet * Sour * Salty * Bitter * Umami * Heat * Fat * Astringency
37
How does sweetness affect the perception of sourness and bitterness?
Sweet suppresses perceived sour and bitter (mixture suppression)
38
What effect does acid have on food and wine pairing?
Acid brightens food but can make wines taste thin if mismatched
39
What role does salt play in wine pairing?
Salt suppresses bitterness and astringency, making wines seem rounder and fruitier
40
What is the effect of umami on wine perception?
Umami can increase the perception of bitterness/astringency in wine
41
What is the interaction of capsaicin and alcohol in wine?
Capsaicin activates TRPV1 receptors; alcohol dissolves/spreads it, increasing burn
42
How does fat influence taste perception in wine pairing?
Fat contributes coating/lubrication and mutes sharp tastes; acidity/effervescence cut through it
43
What is astringency?
Astringency is a tactile sensation from tannins binding salivary proteins, reducing lubrication
44
What are the key components of wine that can affect pairing?
* Acidity * Residual sugar (RS) * Alcohol * Tannins * Bubbles * Aromatics
45
How does residual sugar affect wine pairing?
Residual sugar softens acid/bitterness and helps with spice and desserts
46
What is the role of bubbles in wine?
Bubbles add zip and physically scrub fat, lift aromas, and cool the palate
47
What is the primary difference between NA and alcoholic wines?
Lower ethanol in NA wines leads to fewer solvent effects and often a higher reliance on acidity, RS, and bubbles
48
In pairing sweet foods, what is needed from the wine?
A wine with equal or higher residual sugar (RS)
49
What is the effect of sweet food on wine's acidity and bitterness?
Sweet food amplifies a wine’s acidity and bitterness
50
What are classic wine picks for desserts?
* Moscato d’Asti * Sauternes * Tokaji * NA sparkling rosé * NA demi-sec styles
51
What is the interaction of capsaicin and ethanol in pairing spicy foods?
Capsaicin + ethanol = more burn; sugar counters heat
52
What are classic wine picks for chili heat?
* Off-dry Riesling * Gewürztraminer * NA off-dry Riesling * NA sparkling with RS
53
What effect does salt have when paired with wine?
Salt suppresses bitterness/astringency, making wines taste fruitier/softer
54
What are classic wine picks for oysters?
* Chablis * Muscadet * Champagne * NA Sauvignon Blanc * NA Brut
55
What is the role of tannins in pairing with fatty foods?
Tannins bind proteins, reducing astringency and re-balancing mouthfeel
56
What are classic wine picks for steak or lamb?
* Cabernet * Malbec * Syrah
57
What is important when pairing fruity dishes with wine?
Aroma congruence and adequate acidity
58
What are classic wine picks for tropical salsas?
* Albariño * Torrontés * Sauvignon Blanc
59
What are classic wine picks for earthy foods like mushrooms?
* Pinot Noir * Cru Beaujolais * NA red blends
60
What is the effect of umami on wine pairing?
Umami increases perceived bitterness/astringency; salt buffers its harshing effect
61
What are classic wine picks for soy/miso dishes?
* Pinot Noir * Grenache * NA Pinot * NA Grenache-style
62
What is a cross-cutting variable that affects wine pairing outcomes?
* Temperature * pH/Acid of the dish * Intensity matching * Preparation & sauce
63
What happens to wine perceived flavors at colder temperatures?
Colder service heightens acidity/CO₂ and mutes sweetness/alcohol
64
What is the impact of high-acid foods on wine perception?
High-acid foods make wines taste less sour and more fruity
65
Fill in the blank: Sweet dishes need _______ in the wine to avoid turning sour.
[sweetness or plush fruit + low tannin]
66
Fill in the blank: For spicy dishes, lower alcohol and some _______ help reduce burn.
[residual sugar (RS)]
67
True or False: Bubbles in wine can refresh taste buds and enhance the pairing experience.
True
68
What are the classic picks for aged cheeses or broths?
* Sherry (Amontillado/Oloroso) * Madeira * Mature Port * NA oaked Chardonnay
69
What is Prima Pavé Blanc de Blancs?
A dry, mineral-driven sparkling blend of Pinot Grigio, Sauvignon Blanc, and Gewürztraminer ## Footnote Recognized with a Gold award at the 2024 San Francisco International Wine Competition.
70
What awards did Prima Pavé Blanc de Blancs receive?
Gold – 2024 San Francisco International Wine Competition Silver – 2023 & 2022 San Francisco International Wine Competition ## Footnote A top-tier NA sparkling white wine.
71
What is the flavor profile of Oddbird Blanc de Blancs?
Dry sparkling Chardonnay-Colombard with crisp apple/lemon flavors and depth ## Footnote Named among Best Non-Alcoholic Sparkling Wines by Wine Enthusiast.
72
What recognition did French Bloom Le Blanc receive?
World’s Best Alcohol-Free Sparkling Wine for three consecutive years (2023–2025) ## Footnote Awarded at the World Sparkling Wine Awards.
73
Describe Prima Pavé Rosé Brut.
Floral, layered with red berries and citrus, dry and refined ## Footnote Awards include Gold at the 2024 San Francisco International Wine Competition.
74
What is Prima Pavé Rosé Dolce?
Naturally sweet sparkling rosé with fruit depth and balance, no added sugar ## Footnote Awarded Gold at the 2025 Sommelier’s Choice (Best Non-Alcoholic Rosé).
75
What is the style of Saint Viviana Sauvignon Blanc?
Crisp, zesty NA Sauvignon Blanc ## Footnote A staff favorite at The Zero Co for its fresh herbal notes.
76
What notable praise did Weingut Dr. Fischer Riesling “Steinbock” Zero receive?
Recommended by a professional sommelier for pairing with sushi ## Footnote Known for its refreshing profile with candied lime, honey, and floral notes.
77
What is Leitz Eins Zwei Zero Chardonnay recognized for?
Still Chardonnay NA with surprising body, compared to Chablis ## Footnote Noted for authenticity and structure by beverage professionals.
78
What style is Luminara 2023 Napa Valley Cabernet Sauvignon (NA)?
Oak-finished, bold NA red blend with black cherry and spice ## Footnote Awarded Silver at the Zero/Non-Alcoholic Wines Competition, 2025.
79
What is the flavor profile of Fre NV Moscato (NA)?
Sweet NA Moscato from California ## Footnote Awarded Best of Class at Non-Alcoholic Wines 2025.
80
Fill in the blank: The best NA wine for briny/salty seafood is _______.
Prima Pavé Blanc de Blancs
81
What NA wine pairs well with fatty/creamy dishes?
Prima Pavé Blanc de Blancs ## Footnote It has bubbles and structure to cut richness.
82
What NA wine is recommended for sweet desserts/glazes?
Prima Pavé Rosé Dolce ## Footnote It offers soft sweetness, nuanced and balanced.
83
What is a good choice for sparkling needs?
French Bloom Le Blanc ## Footnote Consistently awarded as a top sparkling NA wine.
84
Which NA wines are suggested for spring fruit/tropical flavors?
Saint Viviana Sauvignon Blanc / Leitz Chardonnay ## Footnote They provide crisp, aromatic freshness.
85
What NA wine aligns well with delicate spicy or sushi dishes?
Dr. Fischer Riesling ## Footnote Its bright, low-alcohol profile complements these foods.
86
What NA wines mimic the heft of bold savory/meaty dishes?
Luminara NA Cabernet / Red Blend ## Footnote They are tannic and structured.
87
What NA wine provides a sweet closure echoing dessert wines?
Fre NV Moscato ## Footnote Ideal for pairing with sweet Moscato-like desserts.
88
Why are these non-alcoholic wines significant?
Vetted by wine journalists, sommeliers, and competitions ## Footnote They offer palate credibility and reliability across essential styles.
89
What styles of non-alcoholic wines are included in the recommendations?
* Sparkling * Still white * Rosé * Red ## Footnote They provide a full-spectrum alternative for pairing.
90
True or False: You can engage in confident NA pairings without compromising on structure, balance, or food synergy.
True
91
What are the primary sugars found in grapes that fuel fermentation?
Glucose, fructose ## Footnote Higher ripeness in grapes results in more sugar and thus more potential alcohol.
92
What role do organic acids play in wine flavor?
Control tartness ## Footnote Examples include tartaric (crisp backbone), malic (green apple sharpness), and lactic (creamy smoothness after malolactic fermentation).
93
What are phenolics and their components in wine?
Tannins, flavonoids, anthocyanins ## Footnote Tannins contribute to astringency and bitterness, anthocyanins provide color, and flavonols affect bitterness and stability.
94
What are aroma precursors in grapes?
Terpenes, thiols, methoxypyrazines ## Footnote Many aroma precursors are bound as glycosides and are released during fermentation or aging.
95
What does the term 'terroir' refer to in winemaking?
Environmental influence ## Footnote It includes climate, soil, microbiome, and sun exposure that affect grape characteristics.
96
How does climate affect grape ripening?
Cool = slower ripening, higher acidity; Warm = faster ripening, lower acidity ## Footnote This affects the flavor profile, with cool climates yielding fresher flavors and warm climates yielding riper flavors.
97
What is the role of yeast in fermentation?
Converts sugar to ethanol and CO₂ ## Footnote Yeast also produces esters and volatile thiols that contribute to wine aroma.
98
What is malolactic fermentation?
Conversion of malic acid to lactic acid ## Footnote This process can also release diacetyl, which adds a buttery aroma to the wine.
99
What are some winemaking techniques that affect flavor?
Fermentation vessel, skin contact, aging techniques ## Footnote Stainless steel preserves freshness; oak adds flavors like vanilla and spice.
100
What is the effect of aging on wine flavor?
Changes chemical composition and develops tertiary aromas ## Footnote Examples include leather, tobacco, dried fruit, and mushroom aromas.
101
What is the trigeminal system's role in wine perception?
Detects heat, astringency, fizz ## Footnote It contributes to the overall sensory experience of wine.
102
True or False: The majority of 'flavor' in wine comes from taste.
False ## Footnote Most flavor perception comes from aroma, not taste.
103
Fill in the blank: Wine flavor is the interaction of chemistry, biology, environment, craftsmanship, and _______.
perception
104
What happens to tannins and anthocyanins as wine ages?
Polymerization softens astringency and stabilizes color ## Footnote This process enhances the wine's overall quality and complexity.
105
What compounds are responsible for the perception of minerality in wine?
Perception, not literal minerals ## Footnote Minerals like nitrogen, potassium, and sulfur influence fermentation but do not create 'minerally' flavors.
106
What are the effects of lees contact during aging?
Releases mannoproteins for creamy, bready notes ## Footnote This is particularly noted in wines like Champagne and Muscadet.
107
What is the significance of bottle environment on aging?
Oxygen ingress influences aging speed ## Footnote Different closures (cork vs screwcap) can affect how quickly a wine matures.
108
What is the impact of skin contact during fermentation?
More extraction leads to deeper color, more tannin, more phenolic bitterness ## Footnote This technique is crucial for red wines.
109
What is a common mistake when pairing wine with a very sweet dish?
Serving a dry wine with a very sweet dish ## Footnote Sweetness in food makes dry wines taste sour, thin, and bitter.
110
What wines are suggested to pair with desserts?
* Moscato * Port * Tokaji (alcoholic) * NA demi-sec sparkling rosé ## Footnote These options are recommended instead of dry reds.
111
What is the mistake when pairing high-tannin reds with umami-heavy foods?
Overloading tannins with umami ## Footnote Umami increases perception of bitterness, making tannins feel harsh.
112
How can you fix the pairing of high-tannin reds with umami-heavy foods?
* Add salt to balance * Choose lower-tannin wines (e.g., Pinot Noir, Grenache) ## Footnote Salt can help balance the bitterness from tannins.
113
What is the issue with pairing high-alcohol wines with chili-hot dishes?
Alcohol vs spice heat ## Footnote Ethanol intensifies the burn from capsaicin.
114
What type of wines should be chosen to soothe heat in spicy dishes?
* Low-alcohol, off-dry whites (e.g., Riesling, Gewürztraminer) * NA off-dry wines ## Footnote These wines help mitigate the heat from spicy foods.
115
What happens when low-acid wines are paired with highly acidic foods?
Acid suppression ## Footnote Food acid makes the wine taste flabby and dull.
116
Which wines are suggested to match with highly acidic foods?
* Chianti * Sauvignon Blanc * Sparkling rosé * NA Sauvignon Blanc ## Footnote Matching acid with acid improves pairing.
117
What is the mistake when pairing bold wines with delicate dishes?
Overpowering the dish ## Footnote The wine can overwhelm subtle flavors, resulting in a loss of taste.
118
What is the better rule for pairing food and wine intensity?
Match intensity (light with light, bold with bold) ## Footnote This ensures that neither the food nor the wine overpowers the other.
119
What is the mistake when pairing bitter foods with bitter wines?
Double bitterness ## Footnote Bitterness compounds, leading to an unpleasant aftertaste.
120
What types of wines should be paired with bitter foods?
* Fruit-forward wines (e.g., Pinot Noir, Beaujolais) * NA Rosé ## Footnote These wines help balance the bitterness.
121
What is the mistake when serving high-acid whites with creamy dishes?
Ignoring texture ## Footnote High-acid whites may lack the structure needed to balance creamy or fatty dishes.
122
What wines are recommended for pairing with creamy sauces?
* Bubbles + acid (e.g., Champagne, NA Blanc de Blancs Sparkling) ## Footnote This pairing provides structure against the creaminess.
123
What is a common mistake regarding classic wine pairings?
Forcing 'classic' pairings without context ## Footnote Blanket rules may not consider specific flavor clashes.
124
What wine is suggested for pairing with goat cheese?
Sauvignon Blanc ## Footnote This wine complements the tanginess of goat cheese.
125
What are the guiding principles to avoid wine pairing mistakes?
* Match intensity * Balance taste interactions * Watch alcohol with spice * Mind acid balance * Think texture, not just flavor ## Footnote These principles help create harmonious pairings.
126
What are the core traits of Acidic Wines?
High acidity, bright, zesty, mouthwatering, sharp on the palate, lighter-bodied ## Footnote Acidic wines often evoke sensations like biting into a green apple or lemon.
127
Name three examples of Acidic Wines.
* Sauvignon Blanc * Albariño * unoaked Chardonnay (Chablis) ## Footnote Other examples include dry Riesling and Champagne.
128
What foods pair well with Acidic Wines?
* Salty foods (oysters, anchovies, goat cheese) * Acid-driven foods (tomato sauces, citrus marinades) * Fried foods ## Footnote Acidity helps cut through fat and refreshes the palate.
129
What are the core traits of Fortified Wines?
Made by adding grape spirit, higher alcohol (17–20%), often sweet or dry, rich, concentrated, complex ## Footnote The addition of brandy during fermentation increases alcohol content.
130
Name three examples of Fortified Wines.
* Port * Sherry * Madeira ## Footnote Other examples include Marsala, Tokaji, and Sauternes.
131
What foods pair well with Fortified Wines?
* Desserts (chocolate, caramel, fruit tarts) * Strong cheeses (blue cheese, aged gouda, Parmigiano) * Nutty or umami-rich foods ## Footnote Sherry pairs well with mushroom stews, roasted nuts, and cured ham.
132
What are the core traits of Soft Plush Wines?
Medium-bodied, smooth texture, round mouthfeel, lower tannins, fruit-forward, approachable ## Footnote Often described as 'velvety' or 'easy-drinking'.
133
Name three examples of Soft Plush Wines.
* Merlot * Grenache * Zinfandel ## Footnote Some oaked Chardonnays also fit this category.
134
What foods pair well with Soft Plush Wines?
* Tomato-based dishes (pasta with marinara, pizza) * Mild spice or sweet-savory foods (BBQ, hoisin pork, chili) * Comfort foods (burgers, roasted chicken, mushroom risotto) ## Footnote Their soft structure and ripe fruit make them versatile.
135
What are the core traits of Aromatic Wines?
Very perfumed nose, strong floral, fruity, or spicy aromas, medium-bodied, sometimes slightly sweet, often lower acidity ## Footnote They are notable for their smell as much as their taste.
136
Name three examples of Aromatic Wines.
* Riesling * Gewürztraminer * Torrontés ## Footnote Viognier and Muscat are also examples.
137
What foods pair well with Aromatic Wines?
* Spicy foods (Thai curries, Indian dishes) * Tropical/fruit-based dishes (mango salsa, pineapple pork) * Light cheeses or desserts ## Footnote Goat cheese and fruit tarts are good pairings.
138
What are the core traits of Tannic Wines?
High tannins, astringent, drying mouthfeel, full-bodied, structured, often age-worthy, bold flavors, long finish ## Footnote They evoke sensations similar to strong black tea.
139
Name three examples of Tannic Wines.
* Cabernet Sauvignon * Nebbiolo * Syrah/Shiraz ## Footnote Malbec is also included in this category.
140
What foods pair well with Tannic Wines?
* Fatty meats (steak, lamb, duck confit) * Aged cheeses (cheddar, manchego) * Smoky or charred foods ## Footnote Grilled meats and BBQ brisket are ideal pairings.
141
What is the pairing logic for Acidic Wines?
Acidity cuts through fat and salt, refreshes the palate ## Footnote They are best with salty foods, acid-driven foods, and fried foods.
142
What is the pairing logic for Fortified Wines?
Power and sweetness make them ideal for desserts and strong cheeses ## Footnote They also pair well with nutty or umami-rich foods.
143
What is the pairing logic for Soft Plush Wines?
Soft structure and ripe fruit create versatility ## Footnote They pair well with tomato-based dishes, mild spice foods, and comfort foods.
144
What is the pairing logic for Aromatic Wines?
Aromatics echo or soften bold flavors ## Footnote They are best with spicy foods, tropical dishes, and light cheeses.
145
What is the pairing logic for Tannic Wines?
Tannins bind with fat and protein, softening their harshness ## Footnote They are best with fatty meats, aged cheeses, and smoky foods.
146
How do Acidic Wines cleanse and refresh?
By cutting through fat and salt ## Footnote They enhance the overall dining experience.
147
What is the overall comparison insight for Fortified Wines?
Concentrated and indulgent, ideal for desserts and cheeses ## Footnote Their richness complements sweet and strong flavors.
148
What is the overall comparison insight for Soft Plush Wines?
Versatile comfort wines ## Footnote They provide a smooth and approachable drinking experience.
149
What is the overall comparison insight for Aromatic Wines?
Perfumed, great with spice and fruit ## Footnote Their aromas enhance the flavors of various dishes.
150
What is the overall comparison insight for Tannic Wines?
Structured and powerful, best with fat and protein ## Footnote Their boldness stands up to rich foods.
151
What is the flavor profile of Pinot Noir?
Light to medium-bodied, low tannins, high acidity ## Footnote Key notes include red cherry, raspberry, cranberry, mushroom, forest floor, and sometimes rose petals.
152
What are the key notes for unoaked Chardonnay?
* Green apple * Lemon * Pear * Wet stone ## Footnote The flavor profile is crisp, lean, and mineral-driven.
153
What is the flavor profile of oaked Chardonnay?
Rich, buttery, creamy ## Footnote Key notes include baked apple, vanilla, butter, and toasted oak.
154
What is the flavor profile of Cabernet Sauvignon?
Full-bodied, high tannins, high acidity, long finish ## Footnote Key notes include blackcurrant, blackberry, cedar, tobacco, green bell pepper, and graphite.
155
What are the key notes for Merlot?
* Plum * Cherry * Chocolate * Bay leaf * Mocha ## Footnote The flavor profile is medium-bodied with smoother tannins than Cabernet Sauvignon.
156
What is the flavor profile of Riesling?
Aromatic, high acidity, light body, sometimes sweet ## Footnote Key notes include green apple, lime, apricot, jasmine, and petrol (in aged styles).
157
What are the key notes for Gewürztraminer?
* Lychee * Rose * Ginger * Clove * Tropical fruits * Honeysuckle ## Footnote The flavor profile is intensely aromatic, low acidity, and medium body, often off-dry.
158
What is the flavor profile of Sauvignon Blanc?
Crisp, high acidity, aromatic ## Footnote Key notes include lime, gooseberry, passionfruit, freshly cut grass, bell pepper, and flint.
159
What are the key notes for traditional Champagne?
* Green apple * Lemon * Brioche * Almond ## Footnote The flavor profile is high acidity, complex, and yeasty.
160
What is the flavor profile of Sparkling Rosé?
Lively, fruity, crisp ## Footnote Key notes include strawberry, raspberry, and citrus zest.
161
What are the key notes for Prosecco?
* Pear * Apple * White peach * Honeysuckle ## Footnote The flavor profile is light, aromatic, and easy-drinking.
162
What is the flavor profile of Blanc de Blancs?
Very crisp, made from 100% Chardonnay ## Footnote Key notes include lemon, green apple, chalk, and white flowers.
163
What are the key notes for Grenache?
* Strawberry * Raspberry * Cinnamon * White pepper * Dried herbs ## Footnote The flavor profile is medium-bodied, juicy, and fruit-forward, often with higher alcohol.
164
What is the flavor profile of Zinfandel?
Medium to full-bodied, jammy fruit, peppery spice ## Footnote Key notes include blackberry, raspberry jam, black pepper, clove, and licorice.
165
What are the key notes for Syrah/Shiraz?
* Blackberry * Blueberry * Black olive * Smoked meat * Pepper * Violet ## Footnote The flavor profile is full-bodied, bold, with dark fruit and spice.
166
What is the flavor profile of Albariño?
Crisp, high acidity, aromatic ## Footnote Key notes include lime, lemon zest, peach, melon, and saline minerality.
167
What are the key notes for Torrontés?
* Peach * Apricot * Rose petals * Orange blossom * Honey ## Footnote The flavor profile is highly aromatic, medium-bodied, and has moderate acidity.
168
What is the flavor profile of dry Chenin Blanc?
Crisp, high acidity, mineral ## Footnote Key notes include green apple, quince, chamomile, and chalk.
169
What are the key notes for off-dry or oaked Chenin Blanc?
* Honey * Baked apple * Almond * Lanolin ## Footnote The flavor profile is rounder, honeyed, and complex.
170
What is the flavor profile of Port?
Sweet, full-bodied, high alcohol ## Footnote Key notes include blackberry jam, raisin, fig, chocolate, and coffee.
171
What are the key notes for Sherry (Amontillado/Oloroso)?
* Hazelnut * Walnut * Dried orange peel * Leather ## Footnote The flavor profile is nutty, oxidative, and savory.
172
What is the flavor profile of Tokaji?
Sweet, botrytized, high acidity ## Footnote Key notes include apricot, honey, saffron, and ginger.
173
What are the key notes for Sauternes?
* Peach * Apricot * Honey * Vanilla * Marmalade ## Footnote The flavor profile is sweet, lush, and balanced by acidity.
174
True or False: Acidic wines like Sauvignon Blanc refresh against salty/acidic dishes.
True
175
What types of wines play well with spice and fruit?
Aromatic wines (Riesling, Gewürztraminer, Torrontés) ## Footnote These wines complement dishes with spice and fruit flavors.
176
What type of wines cut through fatty meats?
Tannic wines (Cabernet Sauvignon, Syrah, some Grenache) ## Footnote These wines balance the richness of fatty meats.
177
Fill in the blank: Soft, plush wines like Merlot and Zinfandel pair well with _______.
comfort foods, savory-sweet pairings
178
What do fortified wines pair well with?
Dessert and umami bombs (chocolate, cheese, nuts) ## Footnote Fortified wines enhance the flavors of rich desserts and savory dishes.
Culinary Arts
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Decks in class (18)
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