Sommelier 2-2

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A white wine grape of the Rhone Valley, France, noticeably earthy and richer than most other white wine grapes.

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Marsanne (mahr-san)

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A light, dry white wine made around the town of Nantes, France, where the Loire river flows into the Atlantic ocean.

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Muscadet (mus-cah-day)

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One of the red wine grapes of southern France and the Rhone Valley. It makes the very tannic, and darkly colored Bandol (from the south of France), therefore important for blending (one of the 13 Chateauneuf-du-Pape.

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Mourvedre (moor-ved'r)

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A major town in southern Burgundy, France, that has lent its name to a wide region, the Maconnais. Most of the wine produced is white, fresh, simple and made from Chardonnay.

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Macon (mah-cawn)

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Same fungus that plagues home owners, also bad for vineyards. There are two types in the vineyard, "downy" and "powdery"(known as oidium, devistated the vineyards of Europe in the 19th century, controlled copper sulfate).

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Mildew

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A popular wine producing village of Burgundy, France. Located in the Cote de Beaune, it produces primarily white wine from the Chardonnay grape. A small amount of red wine is produced from Pinot Noir.

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Meursault (muhr-so)

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The southern most commune of the Haut Medoc in Bordeaux, France, home of a Chateau of the same name.

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Margaux (mar-go)

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how many grapes are blended in Chateauneuf-du-Pape?

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13

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What percentage of French wines have AOC designations?

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15%

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How many different wine appellations in France?

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450

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Calvados is made out of :

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apples

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pot-au-feu means

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hot pot

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rillettes are known in what area?

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loire valley

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what is rillettes made of?

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potted goose or pork

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a sudden chilly wind that blasts through the countryside from time to time

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mistral

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rosemary, sage, thyme, and lavendar flourish wild here

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Provence and Languedoc

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what is bouillabaisse?

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saffron-tinged fish stew

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the key raw materials that define Provencal cooking are

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garlic, olive oil, olives, and tomatoes

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ratatouille is common in what location

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Provence

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what is the name of a town as well as a cheese

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Roqeufort

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Bordeaux is known for what food pairing

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stewed eel, lamb

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Clos de Vougeot has _____ acres with _____ different soil types

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225 acres, 6 soil types

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what does terroir mean in the phrase "Concept of Terroir"

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describes the style and flavor profile that uniquely reflects and nuances of its microclimate

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the hallmark of Burgundy is its:

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great complexity and individuality

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clos means

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wall

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what is a classic pairing with Rhone wines?

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game

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what does Cote de Nuits mean?

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slope of the night

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carneros includes what two appelations?

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sonoma and napa

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what grapes is carneros known for?

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pinot, chard, syrah

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saved the French industry

who

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Thomas Munson

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what is Thomas Munson's middle name?

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Volnay

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___________has a taste of oatmeal with melted butter on top

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Meursault

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Burgundy stores their wine where?

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below ground

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French term for aromas one perceives while walking through a dense forest covered with leaves after a rainstorm

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sous bois ( sue-bwa)

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French term for a wine being full or round

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the balcony is full

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Beaujolais is located on which side of France?

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Far south

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Beaujolais is made from what grape

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gamay

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Loire is one of the hardest areas to learn why?

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the length of the river is very different in weather, soil, history, and cuisine

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name Loire Valley's four main regions

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1. Pouilly and Sancerre
2. Touraine
3. Anjou-Saumur
4. Muscadet (Nantes)

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the town of Isigny is especially famous for

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Normandy butter and cream that enrich almost every dish

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tripe à la mode de Caen uses what in it?

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apple brandy from Normandy

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popular meats from normandy include

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Rouennais duck and boudin noir

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pork sausages made with pork chitterlings

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andouillettes (Champagne and the North)

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what place is known for andouillettes (pork sausages made with pork chitterlings), sheep's trotters, and ham. Root vegetables-- onions, potatoes, carrots, beets, and leeks are used in many of the local dishes, among them hochepot (the northern version of pot-au-feu, a meat and vegetable stew usually flavored with juniper berries) and carbonnade (a beef stew made with the local beer, mustard, and onions).

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Champagne and the North

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the northern version of pot-au-feu, a meat and vegetable stew usually flavored with juniper berries

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hochepot (Champagne and the North)

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a beef stew made with the local beer, mustard, and onions

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carbonnade (Champagne and the North)

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deserves to be called the "Garden of France."

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the Loire River

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It is possible to grow fruits and vegetables almost year-round

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Loire

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area known for salmon, shad, and the small freshwater fish used to make friture. Cardoons, shallots, tarragon, and fresh grape vinegar are all distinctive flavors of the region

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Loire

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Tours (the town that forms the centerpoint of the "Touraine"), is known for its

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charcuterie, especially its rillons and rillettes, made with potted goose or pork.

Loire

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The famous tarte Tatin (or, as it was originally called, tarte des desmoiselles Tatin) is native to

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The Loire Valley

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As the Languedoc region reaches toward the Pyrenees, the influence of the _________ becomes more visible in the cooking

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Spanish

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cornmeal-based dish is called

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millas (Languedoc)

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Charente's word for wild mushrooms

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cèpes

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what regions of France are characterized by a hearty, peasant-based cuisine making use of the abundant wines

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the central, landlocked regions :D

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Escargots in garlic butter is another local specialty -- the snails here are known for being especially plump, perhaps because they are fattened on a generous diet of grape leaves.

what area?

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The Massif Central and Burgundy

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little custard tarts in French

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Clafouti

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black currants of Burgundy are used to make the liqueur

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crème de cassis

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signature ingredients are organ meats and onions

where

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Lyon / The Massif Central and Burgundy

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These animals produce particularly lean meat of a sort that is entirely different from what Americans, who like their steak marbled with fat, are used to.

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Charolais

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In Burgundy it is common to find _____________ in a single vineyard.

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many different clones

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Its fruit flavors are akin to black cherries, ripe and juicy, and the texture has a glycerin richness that can approach decadence. There also is a wild quality to the flavors, part animal and part vegetal. The animal components are variously described as gamey, "barnyard", and leathery while the vegetal elements resemble decomposition, like a forest floor in late autumn. As the wine ages these earthy components grow in intensity to add intriguing complexity.

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Burgundy Pinot Noir

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Burgundy's great Pinot Noirs are grown in the

appellations

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Cote D'Or, the golden slopes, which is divided into the Cote de Nuits in the north and the Cote de Beaune to the south.

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The most muscular wine of Burgundy. The largest commune. Eight Grand Crus and 26 1er Crus. Village wines generally mediocre.

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Gevrey-Chambertin

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name the eight appellations in Cote de Nuits

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· Marsannay: Light, fresh and flavorful.
· Fixin: Bold and rich but lacks finesse.
· Gevrey-Chambertin: The most muscular wine of Burgundy. The largest commune. Eight Grand Crus and 26 1er Crus. Village wines generally mediocre.
· Morey St. Denise: Five Grand Crus and 19 1er Crus comprise 57% of the appellation. Supple, sublime perfume and finesse.
· Chambolle-Musigny: The lightest, most elegant and fragrant. Firm structure and earthy. Two Grand Crus and 24 1er Crus.
· Vougeot: The 125 acre Grand Cru Clos de Vougeot is 75% of the appellation. There are 3 1er Crus. Wide range of quality.
· Vosne-Romanee: The most renowned village. The greatness of the Domaine de la Romanee Conti Grand Crus is legendary.
· Nuits St. Georges: The most 1er Crus (38) but no Grand Cru. Hearty wines with pronounced earthy, barnyard and vegetal notes.

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White Burgundy is made from

what grape

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chardonnay

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Name the twelve appellations in Cote de Beaune

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· Pernand Vergelesses: Good richness but austere. Good value.
· Savigny les Beaune: Medium weight, earthy fruit, easy drinking yet age worthy and a good value.
· Aloxe-Corton: Has the only red Grand Cru in the Cote de Beaune, Les Corton, and the great white Grand Cru Corton Charlemagne. The best combines the strength of Vosne Romanee with elegance of Beaune.
· Chorey les Beaune: Attractive, lighter style, well balanced wines offering fine value.
· Beaune: Elegance, finesse and feminine seductiveness belie underlying strength. Complex and age worthy.
· Pommard: Big boned, tannic and earthy.
· Volnay: Think velvet and consistency at a value.
· Monthelie: Good value in a bold, rich and rustic style.
· Auxey-Duresses: Full bodied, firm structure and good value.
· Chassagne-Montrachet: Although the whites have all the glory, the reds are an easy drinking, tasty and a fine value.
· Santenay: Chewy with generous fruit showing complex earthy flavors. Good value.
· Maranges: Dark, sturdy and rustic. Good value.

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Burgundy's greatest Chardonnays are grown in

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Chablis and the Cote de Beaunne.

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Most of Burgundy's best Chardonnay values come from

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Cote Chalonaisa and Maconnaise.

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Chardonnay with less oak ageing than other Burgundies comes from where

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Chablis

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the longest river in France with a length of just over 1000 km,

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Loire River

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The Gaulish name of what river comes from the Gaulish word liga, which means "silt, sediment, deposit, alluvium"?

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Loire River

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What does Loire mean in Gaulish?

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"silt, sediment, deposit, alluvium"?

Front 74

in the province of Touraine, the predominant grape-variety is

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Chenin Blanc

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Touraine is also the homeland of the best red Loire wines:

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Bourgueil and Vouvray