Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
57 Cards in this Set
- Front
- Back
|
White Lady Recipe
|
1 1/2 oz Gin
3/4 oz Cointreau 3/4 oz Lemon Juice |
|
|
Horse’s Neck Recipe
|
1 1/2 oz brandy
Peel of 1 lemon Ginger ale |
|
|
Pink Lady Recipe
|
2 oz Dry Gin
3/4 oz Grenadine Egg White |
|
|
Cognac Regions
|
Grand Champagne
Petite Champagne Borderies Fins Bois Bons Bois Bois Ordinaires Bois a Terroir |
|
|
VS Min Age (Cognac)
|
3 years
|
|
|
VSOP mininum age (Cognac)
|
Four and 1/2 years old
|
|
|
XO minimum age (Cognac)
|
Six and 1/2 years old
|
|
|
Argmanac Regions
|
Haut Armagnac
Bas Armagnac Ténerèze |
|
|
Armagnac Grapes
|
St. Emilion (Ugni Blanc)
Folle Blanche Colombard Baco Blanc (Grandfathered no new plantings) |
|
|
Scotch Regions
|
Highland
Campeltown Islay Lowland |
|
|
Scotch Sub-regions of Highlands
|
Speyside
Northern Highlands Perthshire Island |
|
|
Name two lowland Scotches
|
Auchentoshan
Bladnoch Rosebank Glengoyne Glenkinchie Loch Lomond |
|
|
Name two Speyside Scotches
|
Glen Grant
Alberlour Macallan |
|
|
Name two Campletown Scotches
|
Springbank. Glen Scotia
|
|
|
Name the Islands of the Island Sub -appellation of Highlands Scotch
|
Isle of Skye. Campbletown
Orkney |
|
|
Name two Scotches from Islay
|
Laphroaig
Lagavulan Bowmore Bunnahabain Bruichladdich Caol Ila |
|
|
Name two Orkney Scotches
|
Scapa. Highland Park
|
|
|
Name The Scotch from the Ilse of Skye:
|
Talisker
|
|
|
Name 6 Vin de Liquor and tell where they are from:
|
Pinneau de Charentes AOC (Cognac)
Floc de Gascogne AOC (Armagnac) Ratafia de Champagne AOC (Champagne) Macvin AOC (Jura) Rhinquinquin (Rhone) Cartagene (Languedoc) Jerepigo (Valpaça in Tras-o-Montes in Portugal) |
|
|
List the Champagne Bottle Sizes:
|
Magnum (1.5 l)
Jeroboam (3 l) Rehoboam (4.5 l) Methuselah (6 l) Salmanazar (9 l) Balthazar (12 l) Nebuchadnezzar (15 l) |
|
|
List the Bordeaux Bottle sizes:
|
Magnum (1.5 l)
Marie-Jeanne (2.25 l) Double Magnum (3 l) Jeroboam (4.5 l) Imperiale (6 l) |
|
|
Pinotage is a cross of what grapes?
|
Pinot Noir & Cinsault
|
|
|
Muller-Thurgau is a cross of what grapes?
|
Riesling & Sylvaner
(or perhaps Riesling and Chasselas de Courtillier) |
|
|
Grapes, location and style of Patrimonio AOC:
|
Niellucio
Grenache Sciacarello Vermentino Dry Red White and Rose from Corsica |
|
|
Species of Yeast used in wine:
|
Saccharomyces cerevisaie
|
|
|
What is Amer Picon?
|
French Bitters
Orange flavor Red color |
|
|
What is Underberg
|
German bitters
Flavored with herbs |
|
|
What is Cordial Medoc
|
A liqueur from crème de cacao
brandy and Curacao |
|
|
Ageing Requirment for Armagnac
|
Three Star & VS—1 year old (but 3 in UK)
VO & VSOP—Min 4 years Old XO Vieille Relique Tres Vieilles Reserve and Napoleon — Min 5 years old |
|
|
What is Asbach
|
Grape Brandy produced in Germany from French Wine (High Quality)
|
|
|
What are the types of Plum Brandy
and where are they from? |
Mirabelle—French
from small yellow plums Slivovitz — Hungary Yugoslavia Romania Quetsch—Red plums from Alsace |
|
|
What species is Tequila Made From?
|
Agave Tequilana Weber Azul or Blue Maguey
or Maguey Azul Only the Piña (or heart called the pineapple) is used The Piña is steamed in an oven called a Horno |
|
|
Benedictine flavor and min ageing
|
Herbs
seeds and spices Min 4 years in wood DOM stands for Deo Optimio Maximo (god most good most great) |
|
|
What is Van de Hume
|
South African Liqueur flavored with Naartjie Tangerines
|
|
|
What yeast is used in beer production?
|
Saccharomyces Cerevisae for Ales
Saccharomyces Carlsbergensis for Lagers |
|
|
What is a Horno
|
The Stone oven used in Tequila production to bake the Pina and convert the starch to sugar allowing the pulque to ferment
|
|
|
What is Raki?
|
An anise flavored brandy distilled from grapes
plums and grains that is made in Turkey and the Balkans |
|
|
What is Faro?
|
A blended Lambic with the addition of candy sugar for a lighter
of-ten sweet flavor. Often spiced with pepper orange rinds & Coriander |
|
|
What is Gueuze?
|
A traditional blend of young and old lambics which are bottled
then aged for 2-3 years pro-ducing a dryer more intense style of beer. These are not flavored (with fruit or spice) and have no hop character. |
|
|
What is a Lambic
|
Lambics are spontaneously fermented beers from the Senne Valley in Belgium. They have a high proportion of wheat to compliment the sour
wild flavor that the wild yeast and other bacteria present. They are generally aged and often sweetened with whole fruit added during the fermentation or sugar to mellow the harsh flavor |
|
|
What are Dubbel
Trippel Quadrupel? |
Belgian Trappist Style Ales. The Multipliers re-fer to the amount of Malt compared to trappist “Simple”. These beers may have up to 25% brewers sugar as well
which adds comlplex es-terous and fermentation aromas and makes the body lighter than it would normally be. |
|
|
Name the Trappist Breweries
|
Westmalle
Chimay (Abbaye Notre Dame de Scourmont) Brewery Westvleteren (Abbaye Sint Sixtus de Westvleteren) Achel Orval (Abbaye de Notre Dame d’Orval) Brasserie de Rochefort (Abbaye de Notre Dame de Saint-Remy) La Trappe (Abbaye Konigshoeven) — In Netherlands |
|
|
What is Altbier
|
A german brown ale (traditionally from Dussel-dorf) that is aged (alt means old). Moderate hoppy/malty.
Sticke is a stronger version |
|
|
What is Weissbier
|
A wheat beer from Berlin that is fermented with both traditional warm-fermenting (ale) yeasts and lactobacillus culter. Creating a pale
cloudy beer with a distinct tartness. Often served with Raspberry (“Himbeer”) or Wood-ruff (Waldmeister) Syrup |
|
|
What is HeffeWeizen?
|
A traditional Southern German style of wheat beer with a typical ratio of 50:50 Wheat to Malt
but sometimes more wheat. Hefe means “with yeast” and hence the beer is served unfiltered and that is why it is cloudy. Has a crisp tart wheaty flavor Kristalweizen is the filtered versoin |
|
|
What is Dunkel Weizen
|
Darker version of Heffeweizen. Still unfiltered.
|
|
|
What is Goze?
|
A traditional Wheat Beer from Leipzig. Made with 50-60% malted wheat. Has a cloudy yellow color. Often spiced with Coriander and salt.
|
|
|
What is Bock?
|
A strong german lager with a min 6.5% abv and a higher than normal proportion of Malt to wa-ter in the mash. These are dominantly malty beers with very little to no hops. Traditionally served during the cold months.
|
|
|
What is Batavia Arak?
|
A rum produced from molasses from Batavia (Djakarta) on the island of Java in the Republic of Indonesia. Quality of the river water
a wild yeast called Saccharomyces Vordermanni and little cakes of red avaness rice in the fermenting tanks all add to the dry pungent brandy-like aromatic character. Aged for 3-4 years in Java then shipped to Holland where it is aged for 4-6 years blended and bottled |
|
|
List the Anise Flavored Liqueurs and the coun-tries they come from
|
Pastis—France
Ojen—Spain Anesone—Italy Ouzo—Greece Mastikah—Greece Arak—Israel Raki—Turkey |
|
|
Tequila Ageing Requiments
|
Plata or Blanco—no min age
Reposado—Aged two months in seasoned oak Anejo—Aged 1 year in seasoned oak |
|
|
What is Prunelle?
|
A liqueur flavored with Blackthorn (a.k.a. sloe plum or sloeberry)
|
|
|
What is Wishniak?
|
A wild cherry liqueur from Israel
Russia Po-land and Czech Republic |
|
|
What is Izarra?
|
Brandy flavored from plants grown in the French Pyranees
Comes in Green (100 proof) and Yellow (86) |
|
|
What is Liqueur Creole Shrubb?
|
Orange Peels and Rum from Martinique
|
|
|
What is Pasha?
|
Coffee Liqueur from Turkey
|
|
|
What is Sabra?
|
Israeli Liqueur made from Jaffa Oranges and Chocolate
|
