Gravitas Barista / Wine Training

Front 1

Describe Pinot Noir

Back 1

light to medium body with an aroma reminiscent of black cherry, raspberry, or currant. Traditional red Burgundy is famous for its fleshy, 'farmyard' aromas, but changing fashions and new easier-to-grow clones have favoured a lighter, fruitier style.

Front 2

Describe Cabernet Sauvignon

Back 2

its distinctive black currant aroma can develop bouquet nuances of cedar, violets, leather, or cigar box and its typically tannic edge may soften and smooth considerably.

Front 3

Describe Grenache

Back 3

generally spicy, berry-flavoured and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acid, tannin and colour

Front 4

Describe Zinfandel

Back 4

a very fruity, raspberry-like aroma and flavor and a "jammy" quality. Common descriptors include - raspberry, blackberry, blueberry, cranberry, and black cherry.

Front 5

Describe Sangiovese

Back 5

cherry, plum, strawberry, cinnamon and vanilla. There is often a herbaceous quality associated with Sangiovese wines. As for acidity levels, Sangiovese leans towards medium to high acidity content. The finish can range from elegant to bitter.

Front 6

Describe Cabernet Franc

Back 6

Cabernet Franc is lighter than Cabernet Sauvignon (of which it is a parent), contributing finesse and a peppery perfume to blends with more robust grapes. Depending on growing region and the style of wine, additional aromas can include tobacco, raspberry, and cassis, sometimes even violets. The Cabernet franc wine's color is bright pale red.

Front 7

Describe Petite Sirah

Back 7

Aroma - blackberry and some spice. Flavors - mouth filling and jammy blackberry, black pepper, some chocolate. Petite Sirah is not petite. It is a robust wine with a dark inky color.

Front 8

Describe Shiraz/Syrah

Back 8

Shiraz styles can vary from fairly light-bodied to extremely full-bodied. They can also be powerful and tannic but balanced by big fruit flavors. Shiraz is the Australian name for the Syrah grape. These wines are usually deeply colored. Lighter styles may have more of a red tinge while the fuller bodied styles are usually a deep inky purple. Flavor profile : black pepper, spice, smoke, tar, blackberry, plum, currant, licorice, mint, eucalyptus.

Front 9

Describe Merlot

Back 9

plums, cherries, blueberries and blackberries mixed with blackpepper tones, typically dominate this smooth red wine. The tannin levels are fairly low and the fruit flavors are typically very forward - making this a prime wine candidate for consumers just "getting into" red wines.

Front 10

Describe Malbec

Back 10

typically a medium to full-bodied red wine. Ripe fruit flavors of plums and blackberry give it a jammy characteristic. The tannins are typically a bit tight and the earthy, wood-like appeal makes for a fairly rustic wine.

Front 11

Describe Tempranillo

Back 11

While its varietal character is somewhat vague, its aromas and flavors often combine elements of berryish fruit, herbaceousness, and an earthy-leathery minerality.

Front 12

Describe Sauvignon Blanc

Back 12

Typically a light to medium-bodied, crisp and refreshing white wine with notable acidity, Sauvignon Blanc offers a fairly wide range of flavors. From herbal taste sensations to veggie, and from flavors of grass, hay and mineral tones to a citrus and tropical flavor mix, Sauvignon Blanc displays a very unique wine tasting adventure.

Front 13

Describe Chardonnay

Back 13

buttered, oak overtones to the fresh, fruit flavors of apple, pear, citrus and melon, leaving a lasting palate impression

Front 14

Describe Riesling

Back 14

Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. Aromas lean towards the fruity-side with apple, peach and pear standing at the forefront mixed with delicate floral undertones. Rieslings tend to pick up flavoring from the mineral content in the soils they are grown in, making it common for hints of slate or stone to make their way into the aroma and flavor of Riesling wines.

Front 15

Describe Albariño

Back 15

Typically, wines made from Albariño are very aromatic, often described as having scents of almonds or almond paste, apples, peaches, citrus, and flowers or grass.

Front 16

Describe Muscadet

Back 16

typically steely, bone dry, light to lean in structure and body, with high acidity and an almost briny tang. “Sur lie” wines, which are unfined and unfiltered until bottling, have more body, flavor and substance.

Front 17

What is Ruby Port?

Back 17

Ruby port is the cheapest and most extensively produced type of port. After fermentation it is stored in tanks made of concrete or stainless steel to prevent oxidative aging, and preserve its rich claret color. The wine is usually blended to match the style of the brand to which it is to be sold.

Front 18

What is Tawny Port?

Back 18

wines made from red grapes that are aged in wooden barrels, exposing them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown colour. The exposure to wood imparts "nutty" flavours to the wine, which is blended to match the house style.

Front 19

What is Pedro Ximenez?

Back 19

a white grape variety found in Spain and Australia. It is used to produce fortified wines and is especially famous for its use in the production of sweeter styles of Sherry in Spain.

Front 20

What is Sauternes?

Back 20

Sauternes is made from Semillon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Boyrytis cinerea, also known as noble rot.

Front 21

What is Boyrytis cinerea?

Back 21

This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines.

Front 22

What grapes are used in the making of Champagne?

Back 22

Pinot Noir, Pinot Meunier, Chardonnay

Front 23

What is Sparkling Wine?

Back 23

a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation(either in a bottle, as with the methode champenoise, or in a large tank designed to withstand the pressures involved, as in the Charmat process) or as a result of carbon dioxide injection.

Front 24

What is Cremant?

Back 24

generic French name for sparkling wine made in that country outside the region of Champagne.

Front 25

What is Claret?

Back 25

British name for Bordeaux wine. Is also a semi-generic term for a red wine in similar style to that of Bordeaux.

Front 26

What is Tannin?

Back 26

The red color and the sharp taste both come from the skins of the grape, which are left on during part of fermentation to seep into the wine itself. That color and taste is the result of tannins. Tannins are not only found in wine - they are found in many foods, such as cheeses and nuts, and even drinks such as tea. Wood aging also adds some tannin to red wines.

Front 27

how is Rosé Wine made?

Back 27

Pink wines that are produced from the shortened contact of red wine juice with its skins, reducing the red colour of the wine. These wines can also be made by blending a small amount of red wine with white wine.

Front 28

What is Eiswein?

Back 28

German for ice wine, a dessert wine made from frozen grapes.

Front 29

What is Chateauneuf-du-Pape?

Back 29

a town in Southern France where Châteauneuf-du-Pape permits thirteen different varieties of grape, and the blend is usually predominantly Grenache. Other red grapes include Cinsault, Counoise, Mourvèdre, Muscardin, Syrah, Terret Noir, and Vaccarèse.

Front 30

Pinot Noir is chiefly associated with what region?

Back 30

Burgundy, France

Front 31

What is the difference between Syrah and Shiraz?

Back 31

Shiraz is from Australia

Front 32

Where are the top two emerging regions for Pinot Noir?

Back 32

New Zealand, Oregon

Front 33

What is the agricultural heartland of Sangiovese?

Back 33

Tuscany, Italy

Front 34

Is Cabernet Franc known for being a mascule or feminine varietal?

Back 34

feminine

Front 35

What are the Bordeaux varietals?

Back 35

Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petite Verdot

Front 36

What varietal is Cahors, France known for?

Back 36

Malbec

Front 37

What is the primary red grape of Spain?

Back 37

Tempranillo

Front 38

39. What is the difference between California Chardonnay, Chablis, and Pouilly Fuisse?

Back 38

California Chardonnay is traditionally oaky, Pouilly Fuisse and Chablis are barreled in stainless steel

Front 39

What is the varietal Muscadet is made from?

Back 39

Melon de Bourgogne

Front 40

While polishing stemware, hold the glass where?

Back 40

at the base of the bulb (holding it by the base or stem of the glass will break the stem

Front 41

Stemware is to be places on the _______ side of the guest?

Back 41

right - above the knife

Front 42

Cut the foil (capsule) where?

Back 42

below the second lip

Front 43

Where do you put the foil after you cut it?

Back 43

in your pocket

Front 44

Bottle lips are wiped _____ when?

Back 44

before cutting foil, after cutting foil - if any drips are seen while pouring

Front 45

Describe how to pour the table (hosts and guests)

Back 45

give one ounce pour to host to make sure there are no defects - when the host approves of the bottle, begin pour clockwise, finishing with the host. If there is a guest of honor present, pour the guest of honor first.

Front 46

In what direction do you pour the table?

Back 46

clockwise

Front 47

Where does the cork go after you have opened the bottle?

Back 47

to the right of the host - ask the host if you would like to remove it, if not, leave it there

Front 48

What is the most important thing to do while opening a bottle of Champange or Sparkling wine?

Back 48

keep your hand over the cage and cork - temperature changes can cause increase in pressure. Always point the top of the bottle away from guests

Front 49

If a Champagne or Sparkling wine bottle's cork is hard to remove, do what?

Back 49

remember to twist the bottle, not the cork

Front 50

While decanting older wine - let the wine ________ into the decanter

Back 50

gently roll the wine against the sides of the decanter to let the wine open up

Front 51

While decanting young wine - let the wine ________ into the decanter

Back 51

really get beat up into the decanter - you really want to bruise it and let it breathe

Front 52

All by the glass pours are ____ ounces

Back 52

six

Front 53

All dessert pours are _____ ounces

Back 53

two

Front 54

All cellar wines are kept at _____ degrees

Back 54

58

Front 55

What do the bold wines on the wine list indicate?

Back 55

Sommelier favorites or best sellers

Front 56

Where do you hold the wine bottle while pouring?

Back 56

behind the label - always face label towards guest you are pouring for

Front 57

How many wines (labels) do we currently have in house?

Back 57

400

Front 58

1/2 Roasted Chicken

Back 58

Pinot Noir, Sangiovese, Cabernet Franc, Merlot, Sauvignon Blanc, Chardonnay

Front 59

Market Catch

Back 59

Pinot Noir, Grenache, Sangiovese, Pinot Grigio, Sauvignon Blanc, albarino,sparkling wine

Front 60

Veal Cordon Bleu

Back 60

Pinot Noir, Zinfandel, Merlot, Champagne/Sparkling wine

Front 61

Lamb Sirloin

Back 61

Pinot Noir, Cabernet Sauvignon, Zinfandel, Sangiovese, Merlot, Malbec

Front 62

Trout Almondine

Back 62

Pinot Noir, Pinot Grigio, sauvignon blanc, chardonnay (chablis & pouilly fuisse or Meursault)

Front 63

Roasted Duck Legs

Back 63

Chateauneuf-du-Pape, Sangiovese, Cabernet Franc, Grenache, Sirah/Shiraz

Front 64

Atlantic Salmon

Back 64

Pinot Noir, Grenache, Sangiovese

Front 65

Steak Frite

Back 65

Cabernet Sauvignon, Petite Sirah, Merlot, Malbec

Front 66

Smoked Pork Chop

Back 66

Pinot Noir, Zinfandel, Sangiovese, Merlot, Chardonnay

Front 67

Mussels

Back 67

Pinot Grigio, sauvignon blanc(sancerre), Chardonnay, albarino, Champange/sparkling wine

Front 68

Sea Scallops

Back 68

Pinot Grigio, sauvignon blanc (sancerre), albarino, champagne/sparkling wine

Front 69

Onion Bread Pudding

Back 69

Sauvignon Blanc, Pinot Noir, Cabernet Franc

Front 70

Flat Iron Steak

Back 70

Cabernet Sauvignon, Sangiovese, Malbec

Front 71

Pork & Sage Sausage

Back 71

Pinot Noir, Zinfandel, Sangiovese, Merlot

Front 72

Chicken Fried Steak

Back 72

sauvignon blanc, Champagne/Sparkling wine, Pinot Noir, Grenache

Front 73

Wine pairing for fried chicken

Back 73

champagne, sparkling wine, pinot noir, grenache, merlot, sangiovese

Front 74

meat loaf

Back 74

merlot, sangiovese, cabernet franc, cabernet sauvignon,

Front 75

fish & chips

Back 75

champagne, sparkling wine, pinot noir, grenache,muscadet, albarino

Front 76

butterscotch bread pudding

Back 76

tawny port

Front 77

Carmel Chocolate Mousse

Back 77

Tawny port, Primitivo di Maduria, Paulilles Banyuls, Pedro Ximenez,

Front 78

Chocolate Brownie

Back 78

Pedro Ximenez, Paulilles Banyuls,

Front 79

Chocolate Fondant

Back 79

Pedro Ximenez - port, paulilles banyuls

Front 80

watermelon granita

Back 80

moscato, late harvest viognier

Front 81

chocolate apple tart

Back 81

royal tokaji

Front 82

white chocolate cheesecake

Back 82

late harvest, botritus viognier

Front 83

strawberry romanoff

Back 83

late harvest, botritus viognier

Front 84

profiteroles

Back 84

champagne - depends on dessert

Front 85

lemon creme brulee

Back 85

moscato, royal tokaji, chateau y'quem, viognier