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58 Cards in this Set
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Suggest some foods that pair well with Riesling |
Sweet Riesling: Soft and blue cheeses; desserts; creole, Thai, curry, and other spicy foods Dry Riesling: Salty dishes, ham, duck, seafood, fruit, salads |
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Suggest some foods that pair well with Chenin Blanc |
Fried foods Mild Chinese, Japanese, and Vietnamese dishes Salads Lighter seafood |
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Suggest some foods that pair well with Pinot Gris/Grigio |
Raw milk, nutty, and smoked cheeses Cured meats Crudites Seafood, esp. shellfish Poultry Light Pasta |
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Suggest some foods that pair well with Gewurztraminer |
Semi-soft, smoked, and stinky cheeses Spicy Indian and Asian foods Pork, esp. roasted ham Smoked fish and poultry Turkey Tropical fruits |
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Suggest some foods that pair well with Viognier |
Creamy cheeses Cream sauces Spiced dishes, esp. cinnamon, cumin, and nutmeg Fish |
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Suggest some foods that pair well with Gruner Veltliner |
Stinky and earth cheeses Vegetables, esp. asparagus Sushi with wasabi |
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Suggest some foods that pair well with Albarino |
Sheep and goat cheeses Seafood Paella Bacon |
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Suggest some foods that pair well with Sauvignon Blanc |
Salty and tart cheeses Herbal dishes, esp. with cilantro raw tomatoes Salads Garlic Vegetables |
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Suggest some foods that pair well with Pinot Blanc |
Mild cheeses Baked veggies Roasted chicken and turkey Seafood, esp. scallops |
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Suggest some foods that pair well with Chardonnay |
Buttery, creamy dishes Butter and butter sauces Fried chicken Shellfish, esp. crab and lobster Veal Pasta, risotto and polenta |
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Suggest some foods that pair well with Dry Roses |
Mild cheeses Charcuterie, esp. Serrano ham, pates, and smoke cured poultry Crab and shrimp Summer food i.e. salads, hot dogs, ribs, sandwiches, and grilled fish |
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Suggest some foods that pair well with Pinot Noir |
Soft and semi-soft cheeses Roasted chicken Salmon Seared tuna Mushrooms Roasted duck Lamb Pork Veal |
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Suggest some foods that pair well with Sangiovese |
Lots of cheeses, esp. Parmesan, fontina, taleggio Italian foods, esp. with tomatoes Grilled steak and pork |
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Suggest some foods that pair well with Tempranillo |
Hard cheeses Game and game birds Lamb Cured meats |
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Suggest some foods that pair well with Grenache |
Hard cheeses Barbequed and roasted meats Spicy Asian dishes |
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Suggest some foods that pair well with Cabernet Sauvignon |
Aged, stinky, and blue cheeses Lamb Beef, esp. Steaks and hamburgers |
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Suggest some foods that pair well with Cabernet Franc |
Goat and stinky cheeses Eggplant Roasted pork Beef Lamb Roasted veggies |
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Suggest some foods that pair well with Merlot |
Blue and cheddar cheeses Pizza Roasted beef and pork Roasted and smoked turkey Stews |
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Suggest some foods that pair well with Malbec |
Blue and aged cheeses Grilled beef Bacon Grilled sausages Stews |
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Suggest some foods that pair well with Shiraz/Syrah |
Aged and hard cheeses BBQ, esp. beef ribs Mushrooms Venison Grilled sausages Wild Boar Bittersweet chocolate |
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Suggest some foods that pair well with Zinfandel |
Blue cheeses Meats with sweet bbq sauce Spicy cuisines like creole, mexican, and thai Pizza Roasted turkey |
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Suggest some foods that pair well with Cava |
Firm and hard cheeses Fried fish Sushi Egg dishes Tapas |
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Suggest some foods that pair well with Prosecco |
Soft and mild cheeses Chinese food Shrimp Brunch foods |
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Suggest some foods that pair well with Champagne |
All types of cheese Caviar Oysters Butter sauces Fried food Sushi Fish Roses: Beef carpaccio, lamb, quail Blanc de blanc: Seafood |
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Suggest some foods that pair well with Sparkling Shiraz |
Blue cheese Dark chocolate steak French Toast Waffles with maple syrup |
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Suggest some foods that pair well with Sherry |
Blue cheese Almonds Baked apple desserts Nut based pies and tarts Cream based soups |
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Suggest some foods that pair well with Madeira |
Blue and mild cheeses Banana, nut, caramel, and milk chocolate desserts Pumpkin and squash |
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Suggest some foods that pair well with Tawny Port |
Cheddar and sharp cheeses Apples Dried fruits Nuts Dark chocolate |
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Suggest some foods that pair well with Ruby Port |
Blue cheese Dark chocolate desserts |
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Suggest some foods that pair well with Sauternes |
Blue cheese Foie gras Peach Apple and fruit desserts Creme Brulee |
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Suggest some foods that pair well with Tokaji |
Honey Apricot Orange peel Quince |
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Suggest some foods that pair well with late Harvest whites/Ice wines |
Soft and blue cheeses Shortbread Creamy desserts, esp. panna cotta or cheesecake |
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Describe the general sensory characteristics of Riesling wines |
Straw through light yellow in colour with green tinges when young; deeper yellow hues with age Pronounced floral and aromatic characters. Mainly citrus, citrus peel, lime, grapefruit, lemon, though green apple, pear, pinneapple, peach, apricot, passionfruit, mango, guava with perfumed camomile, lavender, rose petal type fragrance and common elements. Minerally, slatey, fresh, sharp, crisp acidity on the palate Age will bring marmalade, toast, almond, petroleum, lanolin qualities |
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Describe the general sensory characteristics of Sauvignon Blanc wines |
Straw to yellow; deeper yellow hues with age Vegetal, capsicum, tomatoe bush, nettles, berbaceous, cut grass, honeydew, white pear, lime zest, lemon, gooseberry, melon, pinneapple, mango, passionfruit, tropical tones Green, edgy, sharp, vivid, fresh, vibrant on the palate |
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Describe the general sensory characteristics of Semillon wines |
Range of color from straw to yellow and to golden with age Pea-pod, lantana, green bean, herbaceous, grassy, gooseberry, apple, quince, lemon, lime, citrus fruit, and some tropical tones With age will show straw, biscuit, toast, butterscotch, honey, honeysuckle characters Usually, green, edgy, sharp, vivid, vibrant on the palate. Oak aging contributes to a more rounded feel |
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Describe the general sensory characteristics of unwooded Chardonnay wines |
Fresh melon and tropical fruit aromas with soft, generous flavors Mineral, flint, cucumber, apple, loquat, pear, grapefuit, lemon, quince, lime, white peach, rockmelon, guava, pinneapple, fruit salad Elegent, focused, minerally, steely on the palate |
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Describe the general sensory characteristics of wooded Chardonnay wines |
Fresh honeydew melon, peach, rockmelon, with nutty, vanilla, toasty oak nuances. Mineral, flint, cucumber, apple, loquat, pear, grapefuit, lemon, quince, lime, white peach, rockmelon, guava, pinneapple, fruit salad Creamy, rich, viscous, oily on the palate |
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Describe the general sensory characteristics of Viognier wines |
Mid to deep yellow in color Lime, lemon, citrus, orang peel, orange blossum, excotic flowers like jasmine, oleander and gardenia, honeysuckle, pear, apricot, nectarine, peach, lychee, tropical fruit, ginger, stone fruit. Medium bodied wine with aromatics similar to Riesling and the richness of Chardonnay with a certian chalky firmness. Camomile, ginger, apricot, pear, honeysuckle, sometimes gently viscous, sometimes oily and phenolic |
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Describe the general sensory characteristics of Pinot Gris wines |
Mid to deep yellow Fresh, viscous, fat, oily, alcohol Hay, straw, mushroom, lightly perfumed, violets, apple, pear, slightly nutty, stone fruits, melon, guava, honeysuckle, honey |
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Describe the general sensory characteristics of Pinot Grigio wines |
Mid to deep yellow Fine, crisp, taut, fresh, zippy, alcohol Hay, straw, mushroom, lightly perfumed, violets, apple, pear, slightly nutty, stone fruits, melon, guava, honeysuckle, honey |
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Describe the general sensory characteristics of Albarino wines |
Tastes similar to Viognier but with lighter apricot notes, less weight and richness, and more acidity. Varietal herbs, florals, lemon, citrus, grapefuit, white peach, green apricot. Becomes more nutty and honeyed with age Silky texture woven with brisk acidity |
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Describe the general sensory characteristics of Chenin Blanc wines |
Varietal herbaceous, herbal, grassy, floral, apple, melon, apricot, pineapple, tropical fruit tones. With age will show marzipan, almond, and honey tones |
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Describe the general sensory characteristics of Gruner Veltliner wines |
Celery, spice, white pepper, apple, lemon, pears, white peach, pineapple, honey characters. Lvely acidity gives the taste a stoney, mineral character. |
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Describe the general sensory characteristics of Verdelho wines |
Varietal herbaceous, spicy and grassy, through to melon, pineapple, guava, tropical tones, fruit salad. Soft, round feel with a crisp finish |
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Describe the general sensory characteristics of Vermentino wines |
Aromas of light florals, spice, lemon, apricots, hazelnuts, nuts, and honey. Lively, peppery acidity and a drying finish |
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Describe the general sensory characteristics of Beaujolais wines |
Vibrant, crimson, light red Aromas/flavours of carbonic maceration, bubblegum, confectionary, cinnamon, spicy, perfumed, fragrant, violets, roses, red cherry, black cherry, raspberry, strawberry, blueberry, plum, and earth characters that will develope with bottle age |
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Describe the general sensory characteristics of Grenache wines |
Light to dark plum color in youth Primary fruit characters of floral, perfumed, boiled lolly, cherry, raspberry, blackberry, white pepper, spice, cloves, black pepper, plum, currants, prune, licorice, sarsaparilla, raisin Developed characters include, earth, meat, briar, bramble, tobacco, savoury, bacon, salami, chocolate, mushroom, barnyard, leather, game |
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Describe the general sensory characteristics of Malbec wines |
Medium to intense red and red/purple color. Inky black sometimes Primary fruit characters include, spicy, cherry, raspberry, olive, mulberry, blackberry, plum, violet, licorice, dates, prune, jammy Developed fruit characters include, savoury, earthy, tobacco, dusty, leather, prune, tar, chocolate, caramel Look for intense blackberry, plum, date, and licorice aromas and a muscular, chocolatey texture |
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Describe the general sensory characteristics of Pinot Noir wines |
Cherry red to medium plum red color in youth Primary fruit characters of herbs, spice, strawberry,, red cherry, raspberry, black cherry, kirsch, violets, perfumed, black pepper, plum, stewed plum, rhubarb, beetroot, blackcurrant, prune sarsaparilla Developed characters include earthy, barnyard, gamey, leather, tobacco, coffee, bacon fat, mushroom, forest floor, undergrowth, truffles The wnes generally show vibrant raspberry, plum, violet, beetroot, and rhubarb characters |
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Describe the general sensory characteristics of Sangiovese wines |
The wines are colored cherry red through to deep ruby red Primary fruit characters include, tomato bush, apple, bitter cherry, cold tea-like, fresh thyme, caraway seeds, herbs, cherry, strawberry, raspberry, cranberry, red currants, fragrant, perfumed, violets, mulberry, plum, raisin Developed fruit characters include truffle, tobacco, bay leaves, dusty, brick dust, earthy, gamey, leather, coffee The wines will typically display dark cherries, licorice, plums, and violets, a velvety and savoury texture, and plenty of length. Tobacco, earthy complexity developes with age |
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Describe the general sensory characteristics of Tempranillo wines |
The color can range from cherry red to intense dark plum with violet hues Primary fruit characters include, cherry, black cherry, strawberry, raspberry, blueberry, mulberry, violets, spice, plum pudding, savoury, olives, fig, plum, stewed plum Developed fruit chacters include, savoury, tobacco, prunes, cocoa, coffee, dried fruits, almond, leather, raisins, soy sauce, toffee, balsamic, meaty, chocolate Typically the wines will show strawberry, raspberry, plum, blueberry, mulberry, nectar, and black olive tones |
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Describe the general sensory characteristics of Zinfandel wines |
Highly colored, full-bodied red wines Strong cherry, musky, red currant, plum, rhubarb, brambly aromas, and a round viscous palate |
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Describe the general sensory characteristics of Mourvedre wines |
Dark in colour, they smell of Provencal herbs, dark berries, and spices with plenty of tannins. |
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Describe the general sensory characteristics of Merlot wines |
Color can vary between medium to intense plum red Primary fruit characters include, herbaceous, leafy, sappy, fruity, aromatic, spice, berry, raspberry, perfume, violets, plum, beetroot, fruitcake, blackcurrant, blackberry, mulberry, rhubarb Developed fruit characters include, brambly, briary, earthy, meaty, truffled, chocolate, coffee, tobacco. The wines will typically show intense plum, violet, and fruit cake aromas. Tremendous fruit generosity, richness and weight |
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Describe the general sensory characteristics of Nebbiolo wines |
The color can be surprisingly light and orange hues can appear even in young wines. Start ruby/garnet turning to amber, orange/bronze and then brown Primary fruit characters include, red cherry, black cherry, strawberry, raspberry, plum, white pepper, rosemary, spice, herbs, mint, floral, rose petal, roses, violets, tea, camphor, licorice, fennel, raisin Developed fruit characters include, prunes, truffle, smoke, leather, dark chocolate, dried fruit, fig, smoked meat, salami, meaty, coffee, tobacco, forest florr, honey, toffee, molasses, tar, nutty The wines can be a complex mix of violets, roses, tar, meaty, and toffee characters |
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Describe the general sensory characteristics of Cabernet Sauvignon wines |
The color can vary from intense red, almost black and inky purple tinges in young wine through to red brick as the wine matures Primary fruit characters include, capsicum, tomato leaf, vegetative, herbaceous, cinnamon, menthol, eucalyptus, leafy, minty, violet, perfumed, dusty, berry, plum, stewed rhubarb, cooked bettroot, blackcurrant, cassis, black olives, soy, licorice, inky, lead/graphite, prune Developed characters include, earthy, briary, dusty, cigar box, cedar, chocolate, tobacco, coffee, mocha The wines are usually fragrant violet, blackcurrant, dark cherry, raspberry, and licorice with rich, plentiful tannins. |
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Describe the general sensory characteristics of Shiraz/Syrah wines |
Young wines can be coloured medium red through to deep, rich red/purple, almost black. Primary fruit characters include, green, herbs, spice, methyl, cinnamon, green olives, raspberry, dark cherry, mint, spearmint, eucalyptus, mulberry, blackberry, black olive, sarsaparilla, black pepper, plum, anise, licorice, stwed plums, chocolate, jammy, raisin Developed fruit characters include, chocolate, dark chocolate, earthy, barnyard, cowyard, prune, feral, cigar-box, coffee, coffee beans, mocha, brown sugar, gamey, meaty, salami, savoury, leather Wines from cool climate show cracked pepper, pure blackberry, raspberry, and red cherry aromas. Warmer climates will bring out plum, mulberry, licorice, and chocolate. |
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Describe the general sensory characteristics of Appassimento wines |
Typically these wines will smell of cherries, prunes, raisins, dark chocolate, paneforte, walnuts, dried figs, and balsamic. They are rich and dense with syrupy, juicy, thick flavors. |
