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;
34 Cards in this Set
- Front
- Back
|
Chanpagne
|
:chicken
:caviar Brut; dry / Sec: sweet / demi sec: sweeter. Martini and rossi: Italy Korbel: American Schramberg: American |
|
|
Port
|
:Portugal
:Cigars and chocolate :after dinner and dessert Sweet/comes dry or semi dry Fortified with brandy |
|
|
Burgundy
|
:France
:Salmon Cote de Nuits Gevrey, Chambertin |
|
|
Bordeaux
|
:France
:red :light in flavor :lamb Chateau Coutet, St Emilion Chateau Lascombes |
|
|
Cab Sauv
|
: american\
: full body : mild : beef and duck Chimney Rock, Napa Beaulieu Vineyards Cab Rutherford |
|
|
Barolo
|
:Italy
:Red :full body :Barolo Canubi ;Barolo cerequio |
|
|
Chianti
|
:Italy
:red :full body :red meat /prime rib Chianti Classico |
|
|
Beaujolais
|
:france
:red :light and fruity Louis Jadot Moulin a Vent |
|
|
Vouvray
|
:france
:dry :sweet Vouvray Chateau Moncontuer |
|
|
Pino Noir
|
American
red med body salmon/duck Caramel Road, Monterey Martinelli, Russian River Panther Creek, Willament Valley |
|
|
Merlot
|
american
red med body duck Duck Horn, Napa Rutherford Hill, Napa Flora Springs, Napa |
|
|
Red and White Zin
|
RED: Medium, fruity, spicy
Roseblum, North Coast Pink(white): sweet,beef Berringer,Cali Mondavi,Woodbridge |
|
|
Chardonnay
|
White
American dry medium body seabass/chicken Cakebread,Napa Jlohr,Monterey K Jackson,Cali |
|
|
Sauv Blanc
|
White
american scallops/chicken dry slight sweet Kenwood,Sonoma |
|
|
Riesling
|
white
american seafood dry/melon taste Riesling Reserve, Lucien albrect Riesling Mirassou,Monterey |
|
|
Pino Grigio
|
Italy
White Dry Rich flavor Pino Grigio,Torreduluna |
|
|
Chablis
|
France
Another form of chard med body dry Chablis Montmain Debois |
|
|
Mocoun
|
french
white meat |
|
|
Fruits
|
sweet
light red |
|
|
salad
|
dry
fullbody white |
|
|
shellfish
|
high acid
white |
|
|
baked fish and sauced fish
|
dry
white |
|
|
roast
|
full body red
|
|
|
cheese
|
white ,sweet
|
|
|
desserts
|
high acid white
or sweet sherry |
|
|
How many grapes does it take to make a bottle of wine?
|
depends on grape variety used
the dry dessert wine CHATEAU D' YQUEM has 8 vines per bottle and 1 vine per glass. |
|
|
Strip steak
|
cut from strip loin
highest quality of beef steak on market delmonico,N.Y, or kansas city if attached to bone it becomes t bone or porter house |
|
|
Ribeye
|
cut from rib
most popular and juciest expensive more tender and marbled |
|
|
Kobe beef
|
we use aulstralian beef score 4
raised on strict tradition in Japan renouned for its flavor, tenderness and well marbled texture massaged and grain fed cow |
|
|
sauces we use
|
:bernaise
:cabernet mush sauce :hollandaise :leak and truffle :Basil buerre blanc green peppercorn wild mushroom |
|
|
spices
|
garlic
basil curry fennel terragon saffron |
|
|
coulis
|
vegetable puree
|
|
|
burre blanc
|
white wine butter
|
|
|
souffle
|
classic french dish, whip egg whites, combined with a base and baked, browned on top, can be sweet or savory
|
