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34 Cards in this Set

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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