combo wine 4 (tasting/pairing focused)

Wine with lean cuts of Beef

Lean cuts of beef with wine When pairing wines with leaner cuts, look for light or medium-bodied red wines. These wines should have slightly higher acidity that will cut through the texture of the lean meat. A general rule to follow is to match the intensity of the dish with the wine; so if it's top sirloin beef stew, a slightly bolder, medium red such as Sangiovese will do nicely! EXAMPLES: Eye of round steak, sirloin tip side steak, top round roast, bottom round roast, top sirloin

General Aging

Leather Tobacco Cigar Nuts Coffee Cocoa

Pinot Grigio: Pairs with light fish dishes

Light seafood dishes seem to take on more flavor when matched with equally delicate white wines, such as PG or Chablis.

Lighter Red Wines

Lighter red wines pair with leaner cutsand red meats that are served closer to the raw form. The magic of these pairings is the acidity of the light red cutting through the delicate texture of a rare steak. Try them with Beef and Venison Tartare, Beef Pho, and Lamb Gyros. Cinsault Pinot Noir Gamay St. Laurent Zweigelt

Citrus

Lime Lemon Grapefruit Orange Marmalade

What is one of the few shellfish dishes that pairs well with oaky Chardonnay?

Lobster with drawn butter

named three white burgundy

Louis Latour Macon-Villages Chameroy 2015, Domine Leflaive Louis Jadot Chassagne-Montrachet Les Blanchots 1er Cru 2014

The intact grapes in an anaerobic tank are allowed to ferment their own sugars to make 4-5% alcohol

What is the essential grape process in beaujolais nouveau that differs from regular red winemaking?

Percepitates brown/oxidized pigments

What is the function of Activated charcoal in wine making?

Percipitates proteins that cause haze

What is the function of Bentonite in wine making?

De-acifies wines in post-fermentation

What is the function of Calcium Carbonate in wine making?

Percipitates tannins

What is the function of Gelatin in wine making?

Percipitates bitter compounds

What is the function of Kieselsol in wine making?

Tawny port is aged in barrels between 10-40 years while vintage port is aged 3-4 years

What is the major processing difference between a tawny port and a vintage port?

-8 celsius

What is the maximum temperature allowed for grape harvest and pressing?

The climate zones make up a major part of the terroir and thus have an impact on varietal flavours/aromas and acid/sugar ratios

What is the significance of major climate zones to wine grape production?

Allow for higher vine vigour (more leaf/shoot growth) and more fruit, balances vegetative:fruit ratio and helps maintain grape quality

What do divided canopies do in viticulture?

Cap/press wine can be mixed into main wine or kept separate and sold cheap, leftover cap/press wine is sent to tank/barrels to finish fermentation and make dry

What do you do with the cap/press wine?

Helps reove bitter/harsh tannins which makes the wine taste smoother

What does barrel aging with racking do/

It produces geranium/rotting cabbage aroma compounds and can metabolize malic adcid into lactic acid

What does leuconostoc enos do to wine production?

Storing red wine with a high pH in old barrels in a warm area

What factors cause the growth of Brett in wine (the wild yeast that introduces odd aromas)

Wine treatment substitute for oak barrel ageing

What is PVPP's function in winemaking?

Brachetto was popularized by advertising with which pairing?

Chocolate

How was neolithic wine preserved?

tree resin (pine or terbinth or cedar) was used

Other ingredients (seasonings)

Bridge

Classic pairing Sauternes with

Foie gras,

Soave Classico - Pieropan

Good depth of fruit on the palate Nicely balanced with a zingy acidity

Nobel Rot

Honey Ginger Beeswax

Nova 7 - Benjamin Bridge

Mango Fresh apricots

What is generally considered a classic pairing for oysters?

Muscadet, BdB Champagne

What cheese is classically paired with Porto?

Stilton

Plonqe

Sweet, ripe concord grape

Where and when do we see evidence for large-scale winemaking?

Southern Caucasia 8500 to 4000 BC

What does "degrees Brix" mean?

The percentage by weight of sugar in the juice

How and why do we track Brix (or density) during fermination?

A hydrometer is used to track density. The density is tracked so that we can know when the fermentation process is complete

Fining agent for tannins especially red wines

What is egg whites(albumen)'s function in winemaking?

Acidic fruity flavours (granny smith apple, unripe pineapple)

What is the typical aroma of Chardonnay?

Champagne profile

bread dough/yeast, apple, lemon, ginger

What is a perfect pairing for Muscadet?

oysters

Grilled king salmon would pair best with

Merlot or Cabernet Sauvignon

Fried foods have the ability to work well with

Sparkling wines

What wine would you classically pair with Crottin de Chavignol (loire goat cheese)?

Sancerre

8 Awesome Wines that Go Well with Steak

Wines that Go Well with Steak Cabernet Sauvignon A medium- to full-bodied wine with an abundance of alcohol and tannins, Cabernet Sauvignon pairs beautifully with heavily marbled steak, if not perfectly! Because of its high alcohol and tannin content, these deep red wines can withstand the bold flavors of red meat and match the natural juices of a rare steak with ease. This is exactly why this wine isn't paired with white meats like chicken, turkey, fish, etc., because its heavy texture simply overshadows their delicate flavors. A well-seasoned steak is not only high in protein and spices, but is also high in fat, which combines well with black currant, oak, pepper, mint, and waves of cocoa and vanilla of a Cabernet. Pairings: Ribeyes, filet mignon, T-bone, sirloin, New York strip, and porterhouse steaks Merlot Originally hailing from the Bordeaux region of France, Merlots are well-known for their soft tannins, and although they aren't as tannic or acidic as Cabernets, they do have enough tannins to complement steaks well. A medium- to full-bodied Merlot cuts the fat present in robust meats well, and its mild fruit flavors of plum, blueberries, blackberries, cherries, and notes of cocoa and black pepper allow the rich and juicy flavors of the steak to shine. Pairings: Filet mignon, T-bone, New York strip, Porterhouse, and sirloin steak Zinfandel The spicy notes of red Zinfandel can not only stand up to the strong flavors of steak, but can also complement the strong seasonings added to the meat. However, since it has a lower tannin content as compared to Cabernets and Merlots, it's best to avoid heavily marbled cuts. Its high alcoholic content and medium to high acidic content give it a bolder texture, and does well with steak prepared in spiced barbecue sauces. Infused with concentrated cherry and rich berry flavors, with notes of spices and oak, the fruitiness of this wine simply leaps out, when paired with well-seasoned steak. Pairings: New York strip steak, sirloin, prime rib, tartare, and ribeye Pinot Noir This light- to medium-bodied red wine is low in tannin content as compared to Cabernets and Merlots; however, its vibrant acidity helps balance the bold flavors of steak. Pinot Noir is loved for its versatility, subtleness, and food-friendly properties, and is lighter in color as compared to other full-bodied red wines. Its fresh fruity notes with undertones of spices and earthiness allows it to blend well with the flavors of filet mignon, especially because this cut contains less fat. Pairings: Medium-rare filet mignon, prime rib, and tartare Shiraz/Syrah French Syrah or Australian Shiraz, these medium to full-bodied wines are food-friendly, versatile wines that pair well with a number of foods. Their fruity blueberry, savory olive, and spicy peppery overtones help complement the bold and juicy flavors of red meat. In fact, the crisp acidity and tannin content cut through the fat of marbled meat very well. This wine also complements steak prepared in peppery barbecue, or even a basic rare, juicy, smoked one extremely well. Pairings: New York strip steak, peppered ribeye steak, prime rib, flank, or skirt steak. Spanish Rioja Red Riojas from Rioja, Spain, are well-known for their fine quality and versatility to pair well with all kinds of red meat. These classic and bold wines have flavors of dark berries, vanilla, herbs, leather, and overtones of spice, tobacco, etc. Rioja and steak are classic combinations wherein the wine's fruitiness complements the natural flavors of steak, allowing the steak to shine through. Rioja pairs well with well-seasoned and spiced steaks and also complements steaks prepared with heavy sauce bases. Pairings: Ribeye, skirt steak, filet mignon, T-bone, and porterhouse German Riesling Although the general rule is 'red wine with red meat', there are exceptions to it. If you know what you're doing, you don't have to always abide by the conventional wine-pairing rules. As long as the steak hasn't been basted with barbecue sauce, you can pair it with a German Riesling. Serve it with lovely spring vegetables, and you're sure to enjoy the combination. The intensity and complexity of this white wine is able to handle the texture and flavors of red meat very well. Pairings: Filet mignon and porterhouse steak Gewürztraminer Gewürztraminer wines are full-bodied, white wines that are known for their 'spicy' characteristics. With a bouquet of fruit, spices, honey, and rose flavors, this wine variety marries beautifully with marbled red meat. Although a white, its bold flavors stand up to the strong flavors of red meat and complements the fat in it well. Since it is a spicy wine, it is usually paired with spicy Asian cuisine; however, it also pairs well with a well-seasoned and spiced steak. Pairings: Tartare steak If you're serving steak with a red wine sauce, then it's ideal to serve the wine you cooked with. However, don't get too worked up about which wine to pair with your food. Just drink what you like. Above all, remember that you needn't be a wine aficionado to enjoy wine with your steak! Read more at Buzzle: https://www.buzzle.com/articles/8awesome-wines-that-go-well-with-steak.html

Pauillac

Fruit-forward; heavy bodied; fruit-wrapped tannins (less drying)

sweet tendency is for food or wine?

food

Brunello

red

analytical approaches

#1: mirror and balance #2: bridge common ingredients #3: contrast taste components

Chardonnay - Rutherford Ranch

Full bodied Okay with vanilla

What are volatile or aromatic compounds?

Chemicals in wine that evaporate and produce the aroma

Gamey

Red

40g sugar/L

What are must with skins fermented to?

9 weeks postharvest

When are Nouveau wines marketed?

How does tannins in wine impact food?

- cuts through fatty foods

Explain why high acid wine often pairs well with food

- cuts through fatty foods - cleanses salty, briny foods - showcases crisp flavors in food

What are some other food pairing ideas?

- if the food is smoked, bring the oak - beat the heat with sweet - serve wine as sweet as the food it will accompany - match ethnicity of food and wine - match regionality of food and wine (same terrior) - match the occasion or weather (rosé season)

Reserve Brut

Creamy texture of nectarine and yellow peach with hazelnut aromas and flavors that can be attributed to its extended aging

State how you might modify a dish to improve a wine pairing

- salt - seasoning - temperature

How does sugar in wine impact food?

- tames spicy foods -contrasts nicely with salty foods - showcases sweet flavors in food

classical approach

-"classic: cuisine is rooted in tradition, each culture has its own culinary identity -classical pairing, tied to natural connection of regional cuisines -Port with Stilton, Red Burgundy with Coq Au Vin, Chianti Classico with Bistecca Fiorentina

Analytical Approach #3

-Contrast taste components -Use the wine's flavors of Sweet (RS) / Sour (Acid) / Bitter (Tannin) / Spiciness (Alcohol) ex: Cream sauce with an acidic white such as Chenin Blanc or un-oaked Chardonnay

Analytical Approach #2

-Find "Bridge" ingredients that the food and wine have in common - Mimic or Echo an element found in both the wine and the food ex: Food with buttery or creamy flavors = CA oaked Chardonnay, or Lean fish with fresh herbs = Sauv Blanc (grassy/herbal aromas)

General Pairing Guidelines

-Lighter Wines before heavier wines (Food courses generally increase in intensity throughout the meal) -Younger wines before older wines -Dry wines before sweet wines (urns parallel to food courses - savory before sweet) -Wine in the sauce with wine in the glass -Seasonality - Richer/heartier when temperatures drop -Occasion - Wine with take-out ould not neccessarily be appropriate as wine for New Year's Eve festivities -Mood - Certain style desired by guest vs. Host trying to impress his guests *** Don't cook with wine you wouldn't drink! ***

Analytical Approach #1

-Mirror body and weight (overall intensity) to ensure neither overwhelms the other -Method focused on creating an equal balance or "mirroring" effect (ex: Light bodied Sauv Blanc overpowered by grilled porterhouse with melted bleu cheese, Full bodied Cab Sauvignon overpowers poached Scallops) -Use the food's cooking method as a guide: -Moist Heat Cooking -Steaming/Poaching = Light/delicate/gentle = Lt to med bodied whites -Stewing/Braising = Full/robust/intense = Med to full bodied reds -Dry Heat Cooking -Saute/Pan fry/Curing/Planking = Med to full bodied whites/sparkling (cuts across fat content) -Roasting/broiling/grilling/smoking = Med to full red; more tannic

contemporary approach

-cuisine is global and mult-ethnic, incorporating regional cuisines from around the world -pairing is about freedom, not origin

Chianti Wines

-predominant grape is sangiovese grapes, now 85% of those and 15% other red wine grapes grown in that region. -there are 8 sub zone regions where the wine is made, but the top ones are florence, pisa, sienna, and classico. -black rooster is icon of chianti wines, only classico can be made in classic land, only for classico!!!! -chianti classico: that tend to be medium-bodied with firm tannins and medium-high to high acidity. Floral, cherry and light nutty notes are characteristic aromas with the wines expressing more notes on the mid-palate and finish than at the front of the mouth. grapes have to be from this region

foundations of pairing

-wine is another ingredient that adds another dimension to the food -think of acid, sweetness, tannins, and spiciness as ingredients -balance weight/intensity to the food -the ideal pairing = neither overpowers the other, and each contributes and enhances the other

three white from south africa

1.Hamilton Russell Chardonnay 2016 Chardonnay from South Africa, The 2016 Chardonnay underwent less malolactic than other vintages to preserve the acidity, around 40%, and the wine matured in 38% new oak for nine to ten months. Yields were very low at around 20 hectoliters per hectare. It is much less rich than the 2015, yet it displays finer delineation and perhaps more mineralité. The palate is very well balanced with superb tension, brimming full of energy and fanning out with nutmeg and smoked walnut notes towards the somewhat feisty finish. Meerlust Chardonnay 2014 stellenbosch, This wine shows superb balance between ripe fruit tones, attractive oak influence and natural freshness. It leads with scents of lightly toasted nuts, orange cream, freshly dried grass and yellow flowers. The medium-weight palate offers decadent flavors of toasted apple skin and brioche, with orange-flavored acidity that lift's the wine's richness.

Salmon and tuna, giving three wines for them

1. 2015 Far Niente offers loads of ripe fruit aromas and flavors that are nicely integrated with creamy, oaky accents. The wine's richness makes it an excellent pairing candidate with lobster Newberg. 2. Schrader Boars' View The Coast Pinot Noir 2012 For the 2012 Pinot Noir The Coast, the winemaking team went for muscle, structure and density with the Calera, Mt. Eden and Swan clones. It exhibits a dense ruby/purple-tinged color as well as a sweet bouquet of raspberries, black cherries, earth and spring flowers. Juicy and succulent with a medium to full-bodied mouthfeel and terrific acids buttressing and giving delineation to this complex Pinot, it will benefit from 2-3 years of bottle age, will hit its peak in 5-10 years, and last for 12-15. This is a heck-of-a debut offering from Carol and Fred Schrader.

give three reds from Argentina for food

1. Achaval-Ferrer Finca Mirador Malbec 2013, Mendoza Bright, saturated ruby. Cassis, licorice, bitter chocolate, minerals and a whiff of smoked meat on the nose. Richer and sweeter than the Bella Vista bottling, but with pungent minerality, showing slightly riper acidity and a suggestion of dark chocolate to mellow out its penetrating flavors of blackberry and cassis. This wine, too, is utterly primary and backward but it's balanced from the start. A wine of outstanding density and energy; very few Argentine Malbecs can approach this one for inner-mouth tension. Finishes with noble tannins and subtle, slow-building length. Wonderfully fine-grained, seamless wine with terrific floral lift. Really spreads out to saturate the palate on the back end without leaving any impression of weight. An incredible vintage for this wine. 2. Catena Zapata Nicolas 2010 Bordeaux Red Blends from Mendoza The 2010 Nicolas Catena Zapata is a blend of 75% Cabernet Sauvignon and 25% Malbec sourced from La Piramide, Domingo, Adrianna and Nicasia. The fresh and balanced 2010 produced good ripeness of the fruit but the acidity was also great and the wine finished with 6.5 grams of acidity and a natural pH of 3.5, as the grapes are selected from cold soils. The first vintage was 1997, but this has to be one of their finest. This has the intensity of the Catena Alta Cabernet and the verticality and austerity of the Adrianna Malbec. It has very good acidity and intensity, while it has some velvety tannins. For a minute I was trying to remember the varietals as the sense of place, the freshness and the earthy sensations clearly take over. A superb bottle of wine. This is a wine to age. Drink 2016-2023

give three Argentina white for food

1. Alamos Chardonnay 2015 Mendoza Rich and zesty, with crisp, concentrated flavors of green apple and ripe citrus that are matched to pastry notes. The buttery finish shows dried herbal accents 2. Zuccardi Serie A Torrontes 2015 Salta This is sharp and balanced, with great freshness, bone dry and austere, elegant without overpowering aromas. There are aromas of pear and green apple, not as perfumed as many examples of the grape, a little closed, but should develop more floral notes with some time in the bottle. 3. Norton Reserva Chardonnay 2013 Salta More than a crowd pleaser, the 2013 Norton Reserva Chardonnay rewards the palate with more than just fruit, fine interlaced with a hint barrel, very nice indeed. Medium straw color; pleasing, core fruit aroma, sweet apples come to mind, excellent depth; medium bodied, fine tension on the palate; dry, medium acidity, well balanced; bright core fruit flavors, with a suggestion of creaminess; medium finish, layered in the aftertaste. 4. Anko Torrontes 2016 Salta the nose is subtly perfumed, with some juicy Moscatel aromas and a citric twist. The palate shows good restraint, with a mouthfeel that is associated with granite with a faint saline touch;

Name a food that is not "wine friendly" and suggest a wine to pair with it

1. Asparagus = Grüner Veltliner, Sauvignon Blanc 2. Articokes = Sauvignon Blanc, Pinot Grigio 3. Vinaigrettes = Champagne 4. Eggs = Riesling

give three California red for all food

1. Au Bon Climat Knox Alexander Pinot Noir 2013 Pinot Noir from Santa Maria Valley, Central Coast, California The condensed pomegranate aroma on the nose of this bottling from Jim Clendenen is beautifully spiced with star anise, tobacco leaf, dried ginger and cinnamon. The palate shows chai and Indian spice— accents to the cranberry fruit that rides a fine line between ripe and tart. Although light in body, the tannic structure is firm enough to cellar for decades. like a Burgundian

Give three California County white wine

1. Cakebread Chardonnay 2015 Chardonnay from Napa Valley, California The nose offers vivid, creamy aromas of green and golden apple, pear and citrus with supporting scents of beeswax and mineral.Fullbodied and vibrant on the palate, with bright, intense, apple, citrus and melon flavors, the 2015 Napa Valley Chardonnay isremarkably persistent on the palate, culminating in a long finish showcasing pleasing spice, yeast and mineral tones. 2. Robert Mondavi Oakville Fume Blanc 2012 Blend: 92% Sauvignon Blanc & 8% Sémillon. 3. Merry Edwards Sauvignon Blanc 2015 Sauvignon Blanc from Russian River, Sonoma County, California Merry Edwards, known best for her Pinot Noir, says this variety is a comparative joy. She bolsters the wine with Sauvignon Musqué and oak aging to build a richly creamy and full expression, marked by moderate acidity. Lemon meringue, peach and vanilla flavors add to its viscosity and sultry power. Supple and elegant up front, revealing layers of dried mango, honeysuckle, ripe melon and vivid peach flavors, all set on a creamy body, with plenty of pop from acidity. Finishes on an orange Creamsicle note. Drink now. 4. Joseph Phelps Sauvignon Blanc 2015 Sauvignon Blanc from St. Helena, Napa Valley, California Juicy lime sherbet, kiwi and pineapple flavors mingle with notes of smoke and toasted cumin in this complex and harmonious white, which delivers plenty of intensity on the spicy, peach-infused finish. Drink now. 1,500 cases made.

suggest three French white for food

1. Domaine Bernard Moreau Chassagne-Montrachet 2013 Raised in 20-25% new oak, this, the largest cuvee of the domaine at 30% of production, undergoes a longer barrel aging than the Saint Aubin En Remilly. It has a delightful bouquet: clean and pure with apricot and light fig scents infusing the citrus fruit. The palate offers commendable weight in the mouth, and as usual, the acidity here is very finely judged and lends the finish impressive tension. 2. Chateau de Beaucastel Chateauneuf-du-Pape Vieilles Vignes Roussanne 2007 3. Trimbach Gewurztraminer Alsace 2014 4. Domaine Leflaive Puligny Montrachet les Pucelles 2007

suggest three red wines for all kinds of red meat

1. Domaine Serene Yamhill Cuvee Pinot Noir 2014 Aromatic and lushly scented with rhubarb, strawberry, cola, root beer and cocoa powder, this is immediately accessible, and yet structured to age if you can keep your hands off of it. Streaks of beet root sneak in around raspberry and cherry fruit, with firm tannins and highlights of toast, coffee, caramel and dark chocolate. This is a very fine cuvée that seems to gain focus as it rolls through the finish. 2. Zenato Amarone 2012 The 2012 Amarone della Valpolicella Classico opens to a tarry-black color and dense extraction. This warm vintage feels even richer and denser still. The bouquet reveals dark prune, spice, leather and tobacco. The wine shows some bitterness in the mouth with a thick and penetrating finish that sticks to the sides of your mouth. As you would expect, the finish is long and important in terms of its texture. 3.

give three Austria whites for food

1. Domane Wachau Federspiel Terrassen Riesling 2016 The lovely, pure citrus hints suggested on the nose are fulfilled on the palate: aromatic tangerine peel and vivid, ripe Amalfi lemon. This has such lightness, ease and quintessential Wachau verve that you can't help going in for more. The finish is dry and irresistibly long. 2. Brundlmayer Alte Reben Gruner Veltliner 2012 This is as serious as Grüner gets. It's a very rich wine, fully structured, packed with ripe apricot flavors with a touch of lime. The texture is dense, mineral still very young. With concentration and young acidity, it needs to age. 3. Malat Reserva Kremstal GV 2011 4. Prager Smaragd Achleiten Riesling 2015 Riesling Smaragd Achleiten displays a pure and mineral bouquet of crushed stones and white-peach aromas. Intense and fruity on the palate, with good concentration and densely woven texture, this is a piquant and spicy flavored Riesling with great intensity and ripeness.

give three Austria red wines for almost food

1. Glatzer St Laurent 2013 Though a barrel sample, the 2013 St Laurent Altenberg is ready to be bottled (and will be end of August). This dark red has a lovely, clear, fresh and aromatic (also floral) aroma, with a lovely intensity and purity. On the palate, this medium-bodied, finesse-full, picture-book St. Laurent has lovely fruit, elegance and fruit flavors. Fermented and aged in barriques and 500-liter barrels (20% new), this wine has a beautiful freshness and precision of fruit. 2. Malat Reserve Cabernet Sauvignon 2010 3. Malat Reserve Pinot Noir 2009 4. Johanneshof Reinisch Zweigelt 2011

named three wines pairing with juicy sweet Salad

1. Kim Crawford Sauvignon Blanc 2016,Light straw with yellow and green hues. Aromas of citrus and tropical fruits backed by characteristic herbaceous notes for which Marlborough Sauvignon Blanc is renowned. An exuberant wine brimming with juicy acidity and fruit sweetness, providing a balanced flavour profile. The finish is fresh, zesty, and lingering. 2. Zonin Moscato d'Asti 3. Dr. Loosen Blue Slate Estate Kabinett 2015 It is bright and vibrant with the classic white peach fruit and floral, flinty minerality that is so typical of this terroir.

What are some basic rules to tasting orders?

1. Light wine before full-bodied 2. Dry before sweet 3. Low alcohol before high alcohol 4. Low tannin before high tannin 5. Young before old 6. Simple before complex

What are some basic steps to pairing?

1. Match the overall intensity of the food and wine 2. Identify the key ingredients of the food 3. Decide whether to compliment or contrast

named four Australian RED for food

1. Mollydooker The Boxer Shiraz 2015 Rich and succulent, with spicy clove accents to the plum, apricot and fleshy black cherry flavors at the core. Sarsaparilla and smoke details emerge on the finish. 2. Vasse Felix Heytesbury Red Blend 2012 Lively, with mint-scented cherry and raspberry fruit and fresh mineral and earth accents. The tannins are polished and sleek, lingering with a touch of vanilla and licorice. 77% Cabernet Sauvignon, 16% Malbec and 7% Petit Verdot 3. Yering Station Pinot Noir 2007 Pinot Noir from Yarra Valley, Australia Aromas of dark cherry, raspberry and vanilla bean with a soft dusty earthy complexity. The palate demonstrates a medium bodied, delicate effort with soft tannin and well balanced fruit expressive of the cool climate terroir.

suggest three Italian red for food

1. Produttori del Barbaresco Barbaresco Riserva Rabaja 1997 2. Mastroberardino Radici Taurasi 2009 Baked plum, grilled mushroom and a potpourri of spicy aromas emerge on this firmly structured red. The concentrated, full-bodied palate delivers ripe black cherry, tobacco, fig, ground pepper and a licorice note. Firm, ripe tannins provide support. 3. Regaleali Nero d'Avola 2013 Bright ruby-red color, this wine offers layered notes of cherry, mulberry and raspberry. On the palate, it is complex and supple, with ripe berry flavors framed by silky tannins. A delicious Sicilian red. The right choice for eggplant parmigiana, pasta with meat sauce, meatballs, sausages, pizza and roasted meats. 4. Bruno Giacosa Barolo Falletto 2012 A gorgeous red, featuring all the hallmarks of great Barolo, with cherry, strawberry, floral and tobacco flavors that show hints of tar and licorice. The beefy tannins are there, but they're not overwhelming, and this glides to a lingering aftertaste of fruit, mineral and savory elements.

suggest three Chile reds for food

1. Sena 2014 2. Lapostolle Clos Apalta 2012 Blend" 66% Carmenère, 19% Merlot, and 15% Cabernet Sauvignon. A wonderfully vivid red with complex aromas of rose petal, black currant, blackberry, black pepper and sandalwood. Full-bodied, yet ultra-refined. Silky textured tannins. Gorgeous finish. So much intense fruit with spice, currant and chocolate. 3. Errazuriz Max Reserva Cabernet Sauvignon 2015 Cabernet Sauvignon from Aconcagua Valley, Chile Beautiful aromas of blueberries and currants with a hint of stone and concrete. Medium to full body, firm and lightly chew tannins with a dusty texture. Hints of chocolate and hazelnut nut. A cab that gives you pleasure and interest. Drink or hold.

named four Australian white for food

1. Tyrrell's Vat 1 Semillon 2011 The 2011 Vat 1 Semillon presents a citrus nose garlanded with lemon grass and lime leaves that is quite chalky and a little closed. In the mouth it is a classic Vat 1 - bone dry and light-bodied with rasping acidity, great citrus intensity and mineral character. It has a very long, elegant finish though needs time to evolve. 2. Leeuwin Estate Art Series Chardonnay 2013 The 2013 Chardonnay Art Series is very ripe and rich, with a tropical nose of ginger, brioche and honeyed peach. The medium-bodied palate reveals a pleasant oiliness, which is in synch with the spicy richness. The finish has great length and freshness supporting the many layers. Margaret River experts credit the use of the Gin Gin clone as one of the reasons that this grape variety can produce lavish wines without the loss of acidity in this temperate growing region. Pair the wine's creamy, core fruit flavors, full-bodied textures, and perky acidity with shellfish in a creamy sauce. Put some food on the barbie and play ball. 3. Pewsey Vale Museum Reserve The Contours Riesling 2011 Up front and refreshing, offering a seamless mix of lime, pear and green apple flavors. This wine's details gain momentum on the finish, where smoke, lanolin, beeswax and chamomile accents add complexity and depth. 4. Tahbilk Viognier 2015 Aromas of ginger, rose petals and citrus blossom; the palate is softly textured with an apricot, stone-fruit intensity, honeysuckle notes and a long fragrant finish.

suggest three Italian white which can match almost food

1. Vie di Romans Chardonnay 2015 Mature orchard fruit, candied citrus, toasted oak and vanilla aromas emerge in the glass. The round polished palate offers baked yellow apple, pineapple and toasted almond while a stony mineral note lends depth. 2. La Scolca Gavi dei Gavi Black Label 2014 A classic wine from the famous house of Gavi showing sliced apple, pear, mineral and green melon aromas and flavors. Full body, bright acidity and a long finish. I love the density and acid, fruit tension to this white. 3. Pieropan Soave Classico La Rocca 2014 The 2014 Soave Classico la Rocca is a beautiful wine that should hold for the best part of the next decade. This is a sophisticated expression from the appellations with apricot, honey, saffron and slightly toasted oak aromas. The wine remains balanced and harmonious throughout, despite the difficulties of this vintage. Soft and luscious fruit flavors add weight and importance to the finish. 4. Torre Rosazza Pinot Grigio 2015

give three white from Chile

1. Vina Leyda Chardonnay 2015, Chardonnay from Leyda Valley, San Antonio Valley, Chile Fresh and fruit driven on the nose with ripe citrus and subtle tropical aromas, mineral notes and hint of honey. Sharp and well balanced with a sweet front palate complemented by a nice minerality. Good structure and a lingering acidity. 2. Concha y Toro Amelia Chardonnay 2011 Chardonnay from Casablanca Valley, Chile Light, bright yellow. Smoke- and oak spice-accented aromas of fresh pineapple, pear and honeydew melon, with a suave floral overtone. Shows very good intensity, breadth and clarity on the palate, with an array of orchard and tropical fruit flavors braced by tangy acidity. Finishes spicy and very long, with lingering ginger and smoke notes and a touch of anise. This is consistently among the very best white wines made in Chile. 3. Errazuriz Max Reserva Sauvignon Blanc 2015 Sauvignon Blanc from Aconcagua Valley, Chile Light bright yellow. Complex aromas of fresh citrus and orchard fruits, white flowers and jalapeño, accompanied by a leesy nuance in the background. Juicy and light on its feet, offering vibrant lime, green apple and ginger flavors that show very good delineation. Closes spicy, smooth and very long, leaving bitter pear skin and succulent herb notes behind.

State the two aspects of a dish that impact paring considerations

1. salt = lowers tannins/acid 2. acid = lowers tannins/acid 3. fat = lowers tannins/acid 4. protein = lowers tannins/acid 5. bitterness = increases sweetness 6. sweetness = increases tannins 7. spicy heat = increases alcohol/tannins

named three white bottles can much almost all kind of salads

1.Jim Barry The Lodge Hill Riesling 2016, A taut and linear white, with a lip-smacking blend of peach, lime and green apple flavors, finishing on a refreshing note. 2. 2015 Far Niente offers loads of ripe fruit aromas and flavors that are nicely integrated with creamy, oaky accents. The wine's richness makes it an excellent pairing candidate with lobster Newberg. 3. Domane Wachau Smaragd Terrassen Gruner Veltliner 2015 Brillant bright straw; On the nose open and accessible, subtle and playful with aromas of yellow apple, white pepper, delicate citrus notes, some tobacco, mango and lychee; On the palate beautiful balance of a lively-fresh acid and the strong-elegant body; Juicy fruit nuances, plenty of spices, dried herbs; long-lasting finish.

What sugar and acid content are we looking for when we harvest white grapes?

10-13% alcohol and 21-23 Brix

suggest one white and red for Italian creamy truffe Risotto and pasta

2015 Far Niente offers loads of ripe fruit aromas and flavors that are nicely integrated with creamy, oaky accents. The wine's richness makes it an excellent pairing candidate with lobster Newberg.

If a grape name is listed on a Chilean label, how much of that grape must be in the wine?

85 percent

Chardonnay Fruli Venezia Giulia

Dish: rissotto see: clear and light gold smell: fruit, sweet, honey taste: dry white BETTER PAIR

Prossecco

Dish: rissotto sparkling wine must come from prossecco region extra dry

Flower

Elderflower Lilac Hibiscus Iris Jasmine Honeysuckle Violet Lavender Rose

Steps in making wine

A) Harvest B) Crush - De-stem C) Press D) Fermentation E) Malolactic - Secondary Fermentation (softening agent) F) Aging - Vessel - Time G) Sur lie Aging - has to do with mouth feel Creamy" consistency of the wine, stirring the lees H) Filter - pulling out residuals left in wine I) Bottling - binning

Bold Red Wines

Bold red wines compliment steaks, chops, and barbecue. The high tannin in bold red wines act as a palate cleansing astringent with fatty cuts of beef. Syrah/Shiraz Cabernet Sauvignon Petite Sirah Malbec Monastrell Nero d'Avola Aglianico Tempranillo (Reserva & Gran Reserva) Nebbiolo (like Barbaresco) Montepulciano Tannat Sagrantino Pinotage

What is adaptation?

Adaptation occurs when you become desensitized to a stimulus. It happens in wine tasting with both smell and taste. One should wait 15-45 seconds between sniffing wines-maybe longer, if your brain is getting fatigued

étoile Téte de Cuvée

Aged on the yeast lees for at least seven years. Generous and broad aromas of caramel, dried fig, juniper berry and citrus mingle with hints of coco and vermouth on the nose. The palate is smooth and creamy with rich bread notes, ending with a lush dry finish.

Know how aging affects the style of port

Aging affects style of port by how it is labeled

What are the grapes that would pair with moussaka (a Greek eggplant and meat dish)?

Agioritiko, Xinomavro, etc

Bacalhau would classically pair with wine from which region?

Alentejo

Dry Rose: For rich, cheesy dishes

Almost all cheeses pair well with dry rose, which has the acidity of white wine and the fruit character of red.

Valpolicella Superiore Ripassa - Zenato

Cherry Dried fruit Velvety

Blanc de Noirs

Cherry, currant, and strawberry aromas and flavors. These red fruit flavors build in the mid-palate and finish with a soft, lingering creamy texture

What is wine?

Any beverage made by fermenting grapes

Rack it

How do you aerate wine and remove sediments?

Brut

Apple, pear, and citrus flavors with a hint of spice that leads to a soft and dry finish

Chenin Blanc - Old World (France)

Apple/Pear: G/Y Apple, Pear, Quince Citrus: Lemon, Orange, Tangerine Floral: Apple & Citrus Blossoms Herbal: Salad Greens, Herbs, Hay Other: Honey/Bot, Wet Wool, Wax Mineral: Wet Rock, Chalk

Chardonnay - Old World (France)

Apple/Pear: G/Y/R Apple, Pear, Quince (tart/ripe/bake) Citrus: Lemon, Lime (tart/ripe/pith) Vini: Malo (butter), Yeast (Lees) Org Earth: Shroom, Compost (CdO) Inorg: Mineral, Chalk, Flint, Oyster Shell (Chab/Macon) Tannin/Phenolic: slight astringency from oak

Chardonnay - New World (California)

Apple/Pear: Y/R Apple & Pear (ripe/jam/bake) Trop: Banana, Mango, Papaya, Pineapple (pit/ripe) Vini: Malo (butter), Yeast (lees) Phenolic: slight astringency from oak

Pinot Gris/Grigio - Old World (France/Italy)

Apple/Pear: Y/R Apple, Pear (ripe/bruz/stw/bake) Stone Fruit: Peach, Apricot Floral: Yellow & White Flowers Other: Yeast, Beer (Italy), Nuts, Botrytis, Wax (France) Vini: Volatile Acidity, Oxidation Master Explain Why: Grape:"A lot of pear/apple; not very expressive" World: "Mineral, moderate EtOH" Climate: [Moderate] "Not very expressive"

White grapes for higher acidity and lower alcohol

Are red or white grapes harvested first?

Leaner = Lighter

As a general rule, the leaner the red meat you are matching, the lighter the red wine you can use. A rich cut, such as prime rib, will pair nicely with a bold and high tannin red wine such as Petite Sirah or Cabernet Sauvignon

What is the relationship between food and wine?

As food intensity increases, therefore the wine intensity should also increase

How do the grapes change as they ripen, in terms of sugar, acidity, and aromatic compounds?

As the grapes ripen, sugar content and aromatics increase, and acid decreases.

Gruner Veltliner and dry white wines: Pairs with dishes that have lots of fresh herbs

Austrian gruner veltliner's citrus-and-clover scent is lovely when there are lots of fresh herbs in a dish. other go-to grapes in a similiar style include Albarino from Spain and Vermentino from Italy. I've found that light, dry white wines thrive when the food they're paired with isn't complicated, and they go especially well with fresh seafood, meals that have a natural sweetness, and anything with citrus. Their acidity cuts through sweet flavors, allowing you to taste every ingredient. These whites also prevent your palate from getting overwhelmed by too many sweet flavors at once. But don't pair an acidic dish with these kinds of wines. Pairing, say, an acidic Chenin Blanc with a vinegar-heavy salad sets the wine up to compete with the dish, rather than complement it. Opposites often attract in the world of wine and food pairings.

6 Simple Rules

BEFORE PAIRING How many times have you been told that you're supposed to drink white wine with fish and red wine with red meat? While this may be a safe rule to follow, there's so much more to consider than just the color of the wine! So before making any pairing decisions, you should first determine both the intensity of a dish and its key ingredients. Intensity in food and wine refers to its weight, which depends on things such as sugar, acid, salt, spice, etc. Because you don't want the food to overpower the wine or vice versa, you want to match the weight of a dish with the weight of a wine. This is partly why the red wine with red meat rule works—a rich, full-bodied Cabernet Sauvignon pairs well with a thick, juicy, fatty steak because their intensities match. However, would you choose the same wine if that piece of red meat was covered in a spicy sauce or was chopped up and mixed into a leafy green salad? Probably not, because the key ingredients of the dish changed and your pairing should reflect that. The idea is to match wine to the most prominent elements in a dish, which is where some simple pairing rules can be helpful. RULE 1: SWEET WITH HEAT Pair spicy foods with wines that have some residual sugar (example: German Riesling). Residual sugar actually cools down spice and creates balance between the food and the wine. Alternatively, avoid pairing spicy food with highly alcoholic or tannic wine (example: Italian Barolo). The heat of the food will actually intensify the alcohol and the tannins in the wine, which in turn will make the dish seem even spicier. RULE 2: SMOKE WITH OAK Pair grilled or charred foods with wines that have been aged in oak (example: California Chardonnay). Because oaked wines are often more intense, they can overwhelm the flavors in a dish, so they need to be paired with foods that match that intensity. Grilled/charred foods tend to tame that oaky intensity and to bring out the fruit flavors of the wine instead. RULE 3: MATCH FLAVORS AND TEXTURES Pair foods with wines that have similar—or complementary—flavors and textures. An easy way to do this is to match mildly flavored wines with mildly flavored foods and big, flavorful foods with big, flavorful wines. Similarly, rich foods should be paired with rich wines. When food and wine have similar qualities, they complement each other and enhance the textures/flavors that they have in common. There's a reason lobster with butter sauce is often paired with California Chardonnay—they are both buttery in flavor and share a rich, creamy texture. The same goes for French, un-oaked Chablis and raw oysters—both are briny in flavor and share a light, delicate texture. RULE 4: ACID AND TANNIN WITH FAT Pair fried or fatty foods with wines that are high in acid (example: French Sauvignon Blanc) or tannin (example: California Cabernet Sauvignon). Acid cuts through richness in food and rounds out the flavors in your mouth. It also acts as a palate cleanser, which helps create balance between rich/oily foods and wine. However, avoid pairing acidic wines with creamy sauces. (Think of squeezing lemon into a cup of milk!) This pairing will clash, so you're better off pairing cream-based dishes with a complementary wine instead. Like acid, tannin also cuts through richness. This is another reason why the red wine with red meat rule works—the tannins in a wine like Cabernet Sauvignon cut through fat and help strip it from your tongue. Tannins essentially act as a palate cleanser so that you aren't overwhelmed by the richness of the dish. RULE 5: SWEET WITH SALT Pair sweet wines with salty foods. If you've ever had chocolate-covered pretzels or kettle corn, you know firsthand that salty and sweet can be a magical pairing. (It's one of our favorites!) This same principle applies to salty foods paired with off-dry (slightly sweet) or sweet wines. The combination makes sweet wine taste less sweet and more fruity, and salty food taste less salty and more savory. In effect, the sweet counteracts the salt and vice versa so that both elements shine. A classic example of this is pairing blue cheese with Port. RULE 6: SWEET WITH SWEET Pair dessert with wine that is at least as sweet as the dessert itself, if not sweeter. Sweet wines showcase the sweet flavors in food, but if the food is sweeter than the wine, the wine will just taste flabby. Another good rule to follow is to pair dessert with a sweet wine that has complementary flavors. For example, Tawny Port has a sweet, nutty flavor that goes nicely with sweet, nutty desserts. RULE 7: WHAT GROWS TOGETHER GOES TOGETHER Pair foods of a particular ethnicity or region with wines from the same place (example: Spanish food with Spanish wine). Ethnic/regional pairings are typically a match made in heaven because the agriculture and grapevines share the same terroir, so they naturally have flavors that complement each other.

First and foremost principle to follow when matching wine and food is to

Balance the weight and intensity of the wine with the food

named three Italian sparkling

Bellavista Alma Ferrari Brut Non-Vintage Sparkling Wine from Trentino-Alto Adige, Italy,Blend: 100% Chardonnay Zonin Prosecco Non-Vintage Sparkling Wine from Prosecco, Italy Ca' del Bosco Dosage Zero Brut 2010 Vintage Sparkling Wine from Lombardy, Italy

Bitterness

Bitterness in food enhances the bitter tastes in wine. Unless this is desirable, one should try to contrast any bitter tastes in food with acidity and wines that may have some residual sweetness. The bitterness in chocolate is the main reason why this delightful food is so difficult to pair with wine, but it does tend to work well with sweet, intensely flavored wines such as ruby Port or late-harvest Zinfandel.

What is the difference between astringency and bitterness?

Bitterness is a taste and astringency is a feel

Syrah - Old World (France)

Black Fruit: Blackberry, Cherry, Plum (tart/ripe) Red Fruit: Raspberry, Cherry (tart) Herbal: Provence, Thyme, Rosemary, Mint, Hay Vegetal: Olive Spice: Curing, Peppercorn, Juniper Other: Meat, Smoke, Bacon Fat, Ash, Brett

Syrah/Shiraz - New World (USA, Australia)

Black Fruit: Blackberry, Plum, Cherry (ripe, jammy) Blue Fruit: Blueberry, Boysenberry, Mulberry Red Fruit: Raspberry, Cherry (tart/ripe) Herbal: Provence, Rosemary, Mint, Eucalyptus Vegetal: Black Olive Other: Dark Chocolate, Bacon Fat, Smoke, Meat

Cabernet Sauvignon - New World (California, Chile, Australia)

Black Fruit: Currant, Blackberry, Plum, Cherry (ripe/jam) Herbal: Green Herbs, Tobacco, Mint/Eucalyptus Vegetal: Pyrazine Other: Dark Chocolate, Coffee Oak: Vanilla, Smoke, Baking Spices

Cabernet Sauvignon - Old World (France)

Black Fruit: Currant, Blackberry, Plum, Cherry (tart/ripe) Herbal: Fresh/Dried Herbs, Tobacco Vegetal: Pyrazine Other: Leather, Coffee, Chocolate Vini: oft blended w merlot/cab franc Mineral: Graphite, Iron, Stone Master Explain Why: Grape: "pyrazine + fruit profile" World: "ripe nose, tart palate; earthy, oak, lacks mineral" Climate: [Moderate] "ripe character"

Vegetable

Black Tea Sun Dried Tomato Tomato Almond Jalapeno Bellpepper Gooseberry Grass

Malbec Trapiche - Gran Medalla

Black cherry Plum Spicy notes Elegant personality

Tannat (2016)

Blackberry, cigar box, jam

Malbec - New World (Argentina)

Blue Fruit: Blueberry, Boysenberry Herbal: Fresh Mint, Tobacco Spice: Licorice, Black Pepper Other: Smoke, Bitter Chocolate, Coffee Tannin: Med to Med+

Syrah (2018)

Blueberry, white pepper, vanilla

named three red burgundy

Bouchard Pere & Fils Beaune Greves, Domaine des Lambrays, Joseph Drouhin, Albert Bichot Savigny Les Beaune 2014, Philippe Pacalet Pommard 2014,

étoile Brut

Bouquet of ginger and brown spice. Baked apple, honey and cinnamon flavors meld seamlessly with nutty caramel flavors gained from extended sur lie aging. The creamy and seamless structure combined with balanced acidity carries these flavors through the lingering finish.

Malo lactic fermentation

How do you stabilize wine?

Black Fruit

Boysenberry Black Currant Blackberry Plum Black Cherry Blueberry Olive

Sweet Star

Bright peach, nectarine, grapefruit and tropical fruits, complemented by floral notes Sweet with a refreshing acidity that brightens the palate

How was the Neolithic wine made?

By crushing grapes in the vats, allowing the juice to settle and ferment naturally, and storing the juice in earthenware containers (often buried in the ground, which also helped keep out oxygen), the fruit is turned to wine. Thus a highly perishable fruit could be preserved for some time.

common red wines

Cabernet Sauvignon (Cab-bear-nay So-Veen-yon) - Very dry full bodied wine with pronounced tannins. Fruit flavors of dark cherry, and cassis Origin - Bordeaux region of France Merlot ( Mair-lo) - Softer than Cabernet - less tannins, dark cherry, herbs and black berry Origin -Bordeaux region of France Pinot Noir (Pee-no-nwah) - Raspberry and herbal. Sometimes earthy(winemaker) Origin - Burgundy region of France Syrah or Shiraz (Sir-ah or Shir-az) - Rich and robust medium tannins, dark fruit, black pepper and spices Origin - Rhone region of France

Uncoagulated protein (as in medium-rare T-bone steak) would pair best with

Cabernet Sauvignon or Merlot

What would you pair with cassoulet?

Cahors or Madiran

Cabernet Sauvignon: Is fabulous with juicy red meat

California Cabernet, Bordeaux, and Brodeaux-style blends are terrific with steaks or chops. The Firm tannins in these wines bind with the proteins in the meat, which mellow out the tannins.

What Chilean grape was mistaken for Merlot

Carmenere

What is the classic pairing for caviar?

Champagne

Propose a classic pairing for oysters

Champagne, Muscadet, Sancerre, Chablis: - match delicate flavors and textures - salty food with acidic wine - pairing may change if oysters are cooked Guinness Stout - heavier beer than a lager; it is an ale

Propose a classic wine pairing for caviar

Champagne: - salty food with acidic wine - texture of popping eggs with bubbles - both are expensive Iced Vodka: - salty food with neutral beverage

What graes are usually subjected to malolactic fermentation?

Chard (chardonnay)

common white wines

Chardonnay (Shar-doe-nay) - Typical green apple, citrus, somewhat fruity Origin - Burgundy region of France Sauvignon Blanc (So-Veen-Yon - Blonk) - Fig, Melon sometimes grassy, lighter bodied than Chardonnay Origin - Bordeaux region of France Pinot Grigio (Peeno-Greegio) - Very light style, easy to drink, melon and citrus overtones Origin - Alto - region of Italy Riesling (Rees-ling) - Light wine, sweet with hints of Apricot, Peach and Honeysuckle Origin - Germany

Sauvignon Blanc - Old World (France)

Citrus: Grapefruit, Lemon, Lime (tart/ripe/pith) Other Fruit: Gooseberry, Fig, Cantaloupe Herbal: Fresh Herbs: Cut Grass, Cilantro, Hay Vegetal: Pyrazines Other: Lanolin, Wax, Oxidation/Nuts, Onion

Sauvignon Blanc - New World (USA, NZ)

Citrus: Grapefruit, Lemon, Lime, Tangerine, Orange Other Fruit: Gooseberry [Trop: Mango, Passion Fruit] Herbal: Fresh: Lemongrass, Tarragon, Cilantro Vegetal: Pyrazines, Asparagus, Jalapeño, Green Bean Other: Grass, Weeds, Wax Master Explain Why: Grape: "floral/stone fruit" World: "Fruit-forward, minerality" Climate: [moderate] "high acid w tropical qualities" "Chenin Blanc? No, this is too clean with no oxidation. Chard? No, no malo present. Alba? No, there is green pepper present."

Riesling - New World (Australia)

Citrus: Lime, Grapefruit, Orange (tart/ripe/pith) Tropical: Passion Fruit, Kiwi, Mango Herbal: Lime Leaf, Lemongrass, Sage, Mint Other: Petrol Mineral: Mineral, Stones, Slate

Albariño - (Spain)

Citrus: Orange, Grapefruit, Lemon (tart to ripe) Stone Fruit: Peach, Nectarine Floral: Orange Blossom Other: Saline, Oyster Shell Vinification: Lees Phenolic Bitterness: Slight

Torrontés - New World (Argentina)

Citrus: Tangerine, Orange, Lemon, Lime Trop: Pineapple, Passion Fruit, Lychee Floral: Honeysuckle, Fruit Blossom Vini: Sometimes Lees

Franciacorta - ca'del Bosco

Classic, well balanced Fresh and crisp

2 Winemaking Regions in Chili

Coastal Casablanca Valley

Chardonnay

Complex nose of lemon peel, orange blossom and a light toastiness. Citrus continues through the palate where it joins flavors of Asian pear, apricot and nots of ginger. Beautiful codify balances the body which ends in a soft, pleasant finish.

What components do we look at for balance in red vs white wine?

Components to consider for white wine are acidity, sugar and or fruit and alcohol; for red wines , acid, tannins, fruit and alcohol

Catawba

Cotton candy, pink lemonade, cranberry

Red Fruit

Cranberry Red Plum Pomegranate Sour Cherry Strawberry Cherry Raspberry

Pink Diamond

Dark cherry, watermelon, strawberry

Sauvignon Blanc

Desert lime, honeydew, slate

Oak

Dill Smoke Cigar Baking Spices Coconut Vanilla

Vernaccia di San Gimignano

Dish: Lamb with artichokes How it's made: manual harvest followed by vinification off-skins in steel tanks, with controlled fermentation temp, early bottling to preserve varietal freshness. straw yellow and slight golden highlights fruity and floral made with sauvignon and chardonnay grapes dry white NOT BETTER PAIR

Chianti Classico Clemente VII DOCG

Dish: Lamb with artichokes how it's made: hand selection of grapes, 10 days of skin maceration with controlled fermentation temp of 30C, aged in slovenian oak for 85% of the time 15% in barriques casks. 100% sangiovese grapes intense ruby red color wine with a strong wild berry flavor, well integrated with a hint of spices and toasted vanilla velvety and well balanced BETTER PAIR

Verdicchio classic superior DOC

Dish: Pork Filet NOT GOOD PAIR AND NO INFO ON IT GIVEN

Valpolicella Classico DOC

Dish: Pork Filet How it's made: grapes hand picked in the first week of October, de-steamed and soft pressed, fermented in temperature controlled stainless steel tanks, in stainless steel until mid-february and in the bottle for 2 months. in high altitude soil Ruby red in color, smells of cherries with hints of pepper and other herbs BETTER PAIR

Do's and Dont's

Do's Match the richness or heaviness of the food with the body of the wine. Match the flavour strength of the food with the flavour strength of the wine. Match high acid foods (dishes containing tomatoes, lemon/lime juice, vinegar, apples or pineapples) with high acid wines. Match fatty or oily foods with high acid wines. Match sweet foods with sweet wines. Match salty foods (e.g. fish or cheese) with high acid or sweet wines. Match barbequed foods with oaked wines. Match hot or very spicy foods with dry or medium-dry, unoaked white wines. Don'ts Don't pair full flavored dishes with delicate or light bodied wines. Don't pair oily or salty foods with high tannin wines (they require high acid wines). Don't pair hot and spicy foods with high alcohol, high tannin or oaked wines. Don't pair fried foods with low acid wines (they require high acid wines).

named three Rose Champagne

Dom Perignon Rose 2004 Billecart-Salmon Brut Rose Rosé Sparkling Wine from Champagne, France An subtle nose with plenty of fine autolysis aromas of fresh bread and sweetly fragrant yeasty notes, plus some gentle spice and chalky notes. The palate unleashes beautiful wild strawberry fruit flavors, super fresh, fleshy and pure. Great balance and depth. Drink now. Lanson Rose Label Brut One of the earliest creators of rosé Champagne, Lanson produces a crisp style, very fruity while fresh and dry. The acidity is present, giving a great lift to the red-berry flavors and dash of lemon juice. It's a delicate, fruity wine that is ready to drink.

named three red of Southern Rhone

Domaine du Vieux Telegraphe Chateauneuf-du-Pape La Crau 2013 Clos de l'Oratoire des Papes 2014 Clos du Mont Olivet Chateauneuf-du-Pape Rouge Cuvee Unique 2013

named three sweet white of Germany

Dr. Loosen Blue Slate Estate Kabinett 2015, J.J. Prum Graacher Himmelreich Gold Capsule Auslese Riesling 2003, Egon Muller Scharzhofberger Riesling Auslese 2014, Markus Molitor Wehlener Sonnenuhr Riesling Auslese 2013, Schloss Johannisberg Grunlack Riesling Spatlese 2014,

Wines With Brown Sauces

EXAMPLES: Bordelaise, Demi Glace, Poutine Sauce, Red Wine SaucePAIRINGS: Seek out more earthy, bold red wines including Bordeaux, reds from the Languedoc-Roussillon, and Northern Italian reds such as Barbera and Dolcetto.

wines with green sauce

EXAMPLES: Mint Sauce, Chimichurri Sauce, Garlic RosemaryPAIRINGS: Look for fruity bold red wines with smoother, more well-integrated tannins such as Argentinian Malbec or Monastrell. If the dish uses a lot of raw garlic and onion, seek out medium reds with higher acidity to cut through the residual allium flavor, such as a Côtes du Rhône or a Carménère.

Wine with white sauce

EXAMPLES: Yoghurt Sauce, Blue Cheese Sauce, Béarnaise, Bechamel, Stroganoff, Peppercorn SaucePAIRINGS: Cream sauces offer a wide variety of pairing options: With a yoghurt sauce look for Grenache or even a Rosé wine. With a peppercorn sauce, match with wines with peppery notes such as Cabernet Sauvignon or Shiraz. With stroganoff opt for an earthy French Syrah. With lasagna topped with Bechamel, seek out a medium-bodied red like Valpolicella Ripasso. With Béarnaise, look for a bold red with more acidity, such as Bordeaux, Chilean Cabernet or Lagrein from Italy.

étoile Rosé

Elegant and restrained with fresh aromas of plum, raspberry and nutmeg. These aromas follow through on the palate and are layered with subtle and delicate flavors of cocoa powder. The wine finishes with excellent length and richness.

Aglianico (2017)

Espresso, cedar, bittersweet chocolate

Margaux

Exotic, floral perfume; big nose with light body; cherry and violets; lots of Merlot

Light-bodied red wines go best with uncoagulated protein.

FALSE

Fatty cuts of beef with wine

Fatty meats work great with bold red wines that have high tannin. The tannin is an astringent which works as a palate cleanser to 'scrape' the fattiness from the inside of our mouth. This is why bold reds, like Barolo or a Napa Cabernet, work so well with a filet! EXAMPLES: hanger steak, filet mignon, porterhouse steak, skirt steak, New York strip, t-bone steak, ribeye steak

What would you classically pair with Marcona Almonds?

Fino sherry

Know the difference between Fino, Amontillado, Olorosso, and Cream Sherries

Fino- dry Amontillado- dry medium, nutty flavor Olorosso- dry medium, dark cream sherries- sweet

What is the difference between flavor and aroma?

Flavors are aromas that reach the nose by way of the mouth

Rosé - Gerard Bertrand

Floral notes of rose with grapefruit undertones

The oldest wines in the solera

Following the solera system for making dry fino sherry, what are the only wines bottled?

Acid

Foods high in acidity will not pair well with anything but correspondingly high-acid wines; otherwise, the wine will seem flat. Goat cheese with Sauvignon Blanc, in which the wine becomes softer and the fruit flavors more detectable. Tomato-based sauce and Barbera or another high-acid red wine.

Medium red wines match with multi-ingredient dishes

For example, the following dishes really work with medium red wines: Bolognese Sauce, Beef Stew, Tomato-based Dishes, Lasagna, Hamburgers, Indian Lamb Curry, Nachos, Ragout, and Beef Bourgogne. Sangiovese Barbera Cabernet Franc Dolcetto Carménère Valpolicella Wines Côtes du Rhône wines Merlot Tempranillo (Crianza level Rioja) Negroamaro Zinfandel Lagrein Blaufrankish

Prosecco - Vino Dei Poeti

Fresh Blend of acidity and softness

Still Rosé

Fresh aromas of zesty grapefruit, strawberry, cherry and orange blossom followed by a creamy yet lively mouthfeel that is balanced with vibrant acidity and a long, refreshing finish.

Sauvignon blanc - Il Bianco

Fresh with a floral bouquet

Varietal vs. Generic

Generic" is defined as - Blending Varietal - 75% of a particular grape has to be in the bottle

Benefit: leads to concentration of sugars and acid which creates sweet aromas in the wine, problem: if you do it too little, the grapes still have very high acid levels that have not yet been converted to sugars, and if you have hang time for too long, the grapes start to rot

How does extending grape hang-time in the vineyard benefit winemaking, what are the problems assocaited with too little and too much hang time

Contemporary pairing approach

Globalization not regional, more possibilities, liberation of cooking combinations/cuisine

named three Cava

Gramona Cava Brut Gran Reserva Celler Batlle 2002, Codorniu Brut Cava Freixenet Carta Nevada Semi-Secco

Diamond

Granny smith, meyer lemon, orange blossom

Riesling

Guava, lemon, nectarine

named three white from Rhone Valley

Guigal Condrieu 2015 Domaine Amido Tavel Les Amandines 2016 M. Chapoutier Crozes Hermitage La Petite Ruche Blanc 2013 Cave de Tain Hermitage Blanc 2015 Georges Vernay Condrieu Terrasses de l'Empire 2015

named three red of Northern Rhone

Guigal Cote Rotie Brune et Blonde 2012 Jean-Louis Chave Hermitage 2000 Delas Hermitage Les Bessards 2012 Jean-Luc Colombo Cornas Les Terres Brulees 2011

Chianti history

In 1716 Cosimo III de' Medici, the Grand Duke of Tuscany, legislated the first official boundaries of the Chianti region in what is today part of the Chianti Classico DOCG. The merchants in the nearby townships of Castellina, Gaiole and Radda formed the Lega del Chianti (League of Chianti) to produce and promote the local win. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco ("flask"; pl. fiaschi); however, the fiasco is only used by a few makers of the wine now; most Chianti is now bottled in more standard shaped wine bottles

three red from south africa

Hamilton Russell Pinot Noir 2015 Pinot Noir from South Africa, Vilafonte Series M 2012 Bordeaux Red Blends from South Africa, This blend of 48% Merlot, 35% Malbec and 17% Cabernet Sauvignon is plush and accessible, with attractively ripe notes of brambly blackberry, raspberry and cherry on the nose and palate. Soft, spicy tannins lend the wine a crushed-velvet texture, while hints of licorice, vanilla bean, fruitcake spice and black tea add depth to the medium-weight mouthfeel and linger long through the finish. Chamonix Reserve Pinot Noir 2014 Pinot Noir from Franschhoek Valley, South Africa

Pessac-Leognan

Highest percentage of Merlot; ashy/tobacco nose; graphite, black licorice

Reserve Blanc de Blancs

Honey, baked pear, toasted walnuts, and figs as well as brioche in the creamy and rich palate

Grapes fed to de-stemmer/crusher, mechanically separated from stems, partially crushed through holds, must goes throug heat exchange to cool the must and discourage oxidation and wild fermentation, must is pumped into pneumatic (membrane) press, free run juice is collected

How is white wine made?

Minimum 6 months to 24+ months in barrels, often an additional year in bottle

How long are quality reds (e.g. bordeaux/burgundy) aged?

fish and wine pairing

In general, lighter fleshed fish pair well with lighter white wines. In the case of richer fish like salmon or shark, particularly if they have a rich sauce, a light to medium-bodied white or red can do beautifully as well. For richer whites think of something like Chardonnay and for an appropriate red Pinot Noir-based wines should do the trick!

The important principle of matching food and wine is to match the general flavor intensity.

In other words, match foods with bold, rich flavors (such as a grilled steak or leg of lab, for instance) with big, bold wines that stand up to that richness. So, following the example, a rich, structured red wine like a Cabernet Sauvignon or Syrah might pair better with that rich grilled steak, whereas a lighter wine like a Beaujolais or most white wines would clash with the steak. Their delicate, bright flavors would not stand up to the fatty, meatiness of the steak and you would not be able to appreciate their subtleties. Foods with more delicate flavors would pair with more delicate, lighter wines which will not overpower the food. Image washing down a gently braised fillet of sole with a big, chewy red wine.

40g sugar/L

In red wine making, when are the press wines sent to barrels to permit fermentation?

Lamb with artichokes (agnello scottadito con carciofi)

Ingredients: artichokes, lamb ribs, lemon, white wine, garlic, mint, and demi glaze How to make: first talk about how to clean artichokes, julienne the artichokes and put in lemon water. heat olive oil in pan, add garlic and satué and don't let it change color. add the artichokes. cook for 3 minutes and then add half the white wine and let evaporate. add salt, pepper, mint, and some water when needed. In the meantime, cook the lamb in hot pan seasoning with salt and pepper. deglaze with remained wine and then demi-glaze.

Pork filet (fileto di maiale avvolto in pancetta alla liquirizia)

Ingredients: pork loin, pancetta, licorice root powder, flour, white wine, chard, garlic, rosemary, and demi-glaze How to make: cut pork loin into medallions. wrap them with slice of panecetta and pierce with rosemary stem. put flour and licorice mixture of licorice and herbs on both sides of the meat. heat some olive oil in a pan and brown on all sides. deglaze with white wine and season with salt and pepper and licorice powder. cook until meat is well done, then add demi-glaze to make sauce. crush the garlic and sauté in olive oil until fragrant. add the chard and sauté quickly adding water as needed. season with salt and pepper and plate as desired.

Friuliano - Dodis

Initially soft and warm Aftertaste if light bitter almond

Pinot Grigio - Livon

Intense Bitter almond

Pinot Noir

Intense aromas of Damsom plums, dark cherry, juniper and vanilla. Red cherry and plum flavors mingle on the palate with vanilla and toasted oak. The ripe style is reflected in soft, round tannins which end with a long and lingering finish.

Why is SO2 added to the grapes or must at crushing?

It kills off bacteria that would spoil the wine and it also scavenges 02 which prevents oxidation, browning and the loss of fresh fruit aromas. Winemakers add tiny amounts of SO2 throughout the winemaking process

Cabernet Sauvignon - Liberty School

Juicy acidity Black cherry and pomegranate Touch of vanilla

Red Rioja wine would typically pair with which classic foods?

La riojana, caparrones con sus sacramento

Malbec: Won't be overshadowed by sweet-spicy barbeque sauces

Malbec and Shiraz are big and bold enough to drink with foods brushed with heavily spiced barbecue sauces

Intensity

Match the intensity of the wine to the food. Light fish such as trout would likely go well with Muscadet (a light-bodied white wine). It may also work to contrast the heaviness of the food with a lighter wine. The wine serves as a refreshing break to the heaviness. For instance, a rich dessert such as apricot cheesecake can pair delightfully with a similarly rich and heavy dessert wine.

Chianti Classico - Cafaggio

Medium Black cherry, plum, tea leaves

Sangiovese-Merlot-Cabernet - Brancia Tre

Medium to full bodied Velvety tannins and a long, soft finish

Nebbiolo - Old World (Italy)

Red Fruit: Cherry, Rzz, Cran, Pome (tart/ripe/dried) Floral: Red & Purple Flowers: Roses, Violets Other: Leather, Balsamic Vini: Volatile Acidity, Oxidation Earth: Dry/Wet Soil, Shroom, Compost

Pinot Noir - New World (USA, NZ)

Red Fruit: Cherry, Rzz, Strwbry, Pome (ripe-jam, cnd) Floral: Red & Purple Flowers, Lavender Other: Cola, Sassafras

Tempranillo - Old World (Spain)

Red Fruit: Cherry, Strawberry, Currant, Plum (t/r/b) Herbal: Tobacco, Dried Herbs Spice: Anise, Five Spice, Peppercorn

3 principles of analytical wine and food pairing

Mirror the body and weight or overall intensity of the wine and food. Connect bridge ingredients in food with flavors in the wine. Compare or contrast tastes components between the food and wine according to the desired emphasis match. (Comparison - acidic red barbera to tomato sauce)(Contrast - unoaked Chardonnay acidic contrast to fat or cream sauce)

Are taste and flavor the same thing?

No, taste starts with saliva: molecules must dissolve in saliva or another liquid to get to our taste buds; Flavors are aromas that reach the nose by way of the mouth

2 Winemaking Regions in Argentina

North Cuyo

4 Regions in New Zealand and what grape New Zealand is famous for

North Island South Island Hawkes Bay Central Otago Grape- Chardonnay

Vinho Verde (Portugal)

Most Vinho Verde is a blend of white grapes, all indigenous to Portugal, but there are two predominant grapes that winemakers are starting to see as more interesting than the others: Alvarinho and Loureiro. You may be familiar with Albarinho, a different spelling but essentially still the same grape, from northern Spain. In Spain, Albarinho tends to be somewhat rounder and softer than its Portuguese counterpart. Alvarinho displays tropical aromas and an overall lemony character and is high in acidity; Loureiro is more floral, and also acidic. All over Portugal, seafood is the dominant cuisine, particularly the meaty white fish bacalao (cod). One of the most typical regional dishes is creamy rice with hunks of cod or monkfish, or shrimp. White Vinho Verde is high in acidity, which makes it ideal for pairing with all forms of seafood, particularly when complimented by a rich sauce or a coating of fried breadcrumbs; pork and potato dishes are also quite common. The fact is, Vinho Verde is great by itself, but if you are looking for an affordable white wine that's delicious with light foods and all manners of sea creatures,

Champagne: Is perfect with anything salty

Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness.That makes them extra-refreshing when served with salty foods. Sparkling white wine is fairly versatile-it pairs just as well with fatty snack foods as it does with Thai dishes and caviar. The one quality that all of these pairings share is richness or high fat content. The carbonation in Champagne, Cava, and Prosecco keeps the foods lively, even if they are weighed down by deep fried breading.

Microbial

Mushroom Truffle Cream Butter

Scott henry (double the yield on the same field), double guyot (cheap), BLC (easy for mechanical pruning), overhead pergola canopy (protects grapes from sun scald)

Name 4 different training systems and the main advantage for each

Sauternes

Oily, tropical and créme brûlée; rich and opulent

"Ripe, rich nose; tart palate"

Old World

Vegetables

PAIRS BEST WITH Crisp & Rich whites or Fruity & Smooth reds ALSO CONSIDER Aromatic whites & Powerful reds Vegetables, and vegetarian foods in general, are very versatile with wine. As with other food types the same principles apply - match the weight and strength of flavor of the food with the body and strength of flavor of the wine. Vegetables cover the full spectrum from light and delicate to big and robust. It is important to keep in mind how the food is cooked, as well as any other ingredients used, such as cheese or cream. Dishes that contain high acid foods such as tomatoes will require high acid wines, and mushroom based dishes pair well with tannic wines. Generally, Crisp and Rich style whites or Fruity and Smooth style reds will meet most of your requirements. However, you should also consider Aromatic whites, especially off-dry ones, for spicier dishes, and Powerful reds for barbequed and roasted vegetables, as they have more intense flavors

Pinot Noir - Old World (France)

Red Fruit: Chry, Rzz, Plum, Cran, Strw, Pome (t/r/d) Herbal: Tarragon, Thyme, Black Tea Vegetal: Tomato Leaf, Beet Other: Game, Smoke, Leather Vini: Stems Earth: Shrooms, Forest Floor, Compost Tannin: Med- to Med+

Grenache - New World (Australia)

Red Fruit: Strwbry, Cherry, Cran (ripe/stew/cndy) Herbal: Mint, Eucalyptus, Tea Spice: Sweet Brown: Clove, Ginger, Pepper, Anise

CSU-Fresno Divided canopy system, King Vineyards divided canopy system

What are 2 examples of divided canopies?

Vintage Carneros Brut 2014

Opens with a nose of delicate and elegant florals such as rose petals highlighted by intriguing fruit characters such as kumquat, grapefruit, currants and nectarine. Fine bubbles and bright acidity are complemented by baking spices, almond, hazelnut, and minerality suggest a stunning potential for aging

Salt

Overly salty foods should be avoided with fine wines. Moderately salty foods, however, pair well with the cooling, refreshing acidity of wines such as Sauvignon Blanc and Champagne. Salty foods also pair well with sweet wines, as seen in the classic pairing of sweet wines with salty blue cheeses.

Classic pairing Chablis with

Oysters

Salads

PAIRS BEST WITH Aromatic & Crisp whites or Fruity reds ALSO CONSIDER Rich whites & Smooth reds By their nature salads are light, with delicate and subtle flavors. They are rarely weighty, and therefore should generally be paired with lighter bodied wines. The main ingredients of the salad, and especially the dressing, will be key in determining your wine selection. Follow the basic rules here and if the dressing is vinegar or lemon based you will need a wine with good acidity. The best wine styles to pair with salads are Aromatic and Crisp style whites, or Fruity style reds. You should only consider full bodied wines when the weight of the salad requires it, such as a Rich white for a lobster salad, or a Smooth red for a roast vegetable salad

Ethnic

PAIRS BEST WITH Aromatic & Crisp whites or Fruity reds with good acidity ALSO CONSIDER Rich whites and Smooth or Powerful reds Ethnic foods are a broad category and one of the greatest challenges they present, in relation to wine pairing, is how to find a match for hot and spicy foods. Many people opt for an ice-cold beer, which is often perfect. However, there are wines that can go very well with these dishes. The first thing to say is that tannic wines should be avoided, as they will clash with hot spicy foods. Generally it is best to go for unoaked white wines, with ripe juicy fruit and a touch of spice. Better still if the wine is off-dry or medium-dry, as the sweetness cools the palate and helps to carry the flavor of the dish. If the dish is very hot and spicy, like chilli, it can have the effect of making a dry wine taste even drier. The best styles for these dishes are Aromatic and Crisp style whites. Very popular choices are Gewürztraminer, Riesling (Kabinett & Spätlese) and Sauvignon Blanc. Fruity red wines with good acidity also work very well, provided the dish is not too hot. For dishes without a spicy heat your wine options increase, so for these also consider Rich whites and Smooth or Powerful reds.

Primrose

Raspberry, bubblegum, sherbert

Pinot Noir (2018)

Raspberry, vanilla, truffle

Pinot Noir: great for dishes with earthy flavor

Recipes made with ingredients like mushrooms and truffles taste great with reds like Pinot Noir which are light-bodied but full of savory depth.

Poultry (chicken, duck, goose)

PAIRS BEST WITH Crisp & Rich whites or Fruity & Smooth reds ALSO CONSIDER Aromatic whites & Powerful reds. White meats (e.g. chicken, duck, goose and turkey) are lower in both protein and fat content than red meat, and are therefore more versatile with wine. In most instances they can be paired equally well with white or red wine. Because white meats, especially chicken and turkey, are lighter in flavor than red meat, how they are cooked will be somewhat more important. Generally, white meats pair very well with Crisp and Rich style whites and Fruity and Smooth style reds. This is not to suggest that they cannot be paired very successfully with Aromatic whites (when dishes are sweet or spicy) and Powerful reds (for weightier dishes), but a little more care is needed. As duck and goose are weightier and more richly flavoured than chicken or turkey, and have a higher fat content, they require full flavoured wines with medium to high acidity. Generally, they are best paired with Rich style whites and Smooth or Powerful style reds, with good acidity. Some Aromatic whites can also be very good depending on the flavor and spiciness of the dish and Crisp whites work well with lighter recipes. When pairing with duck you will rarely go wrong with a Smooth style Pinot Noir (Classic).

Pasta

PAIRS BEST WITH Crisp & Rich whites or Fruity & Smooth reds. ALSO CONSIDER Aromatic whites & Powerful reds. Pasta dishes cover a multitude, simply because the pasta plays the role of a carrier for the main ingredient. As with other foods, the weight and strength of flavor of the dish should be matched to the body and strength of flavor of the wine. The sauce to be used with the pasta is very important in this context. If tomatoes play a dominant role, you will need a high acid wine, either red or white. The same applies if you are using cream, although the body of the wine can now be fuller. The main ingredient - meat, poultry, fish or vegetables - will also help determine the style of the wine. The range of possible ingredients are so flexible that all styles of wine come into play, but generally most will be Crisp and Rich style whites or Fruity and Smooth style reds. You should also consider Aromatic whites when the dish is spicy or has an abundance of fresh herbs, and Powerful reds will be an option for the weightiest of recipes, especially when red meat is the main ingredient.

Pork

PAIRS BEST WITH Crisp & Rich whites or Fruity & Smooth reds. ALSO CONSIDER Aromatic whites & Powerful reds. Pork occupies the middle ground between red meat and white meat and can therefore pair well with either red or white wine. How it is cooked and the accompaniment will usually be key determinants in your wine selection. Light repasts such as charcuterie / cold cuts are excellent with Fruity style reds. For weightier dishes, Smooth style reds and Rich style whites are generally best. Where roasts and stews are concerned, reds are usually best and a Powerful style red would be an option for a big dish such as roast suckling pig. Crisp style whites are ideal when, for example, Pork is on the salty side or when the dish is accompanied by applesauce, or an herb such as fennel. Aromatic style whites come into their own with sweet and spicy dishes such as Pork with prunes, or an Asian stir fry.

Shellfish

PAIRS BEST WITH Crisp whites ALSO CONSIDER Aromatic & Rich whites with good acidity The guidelines for matching shellfish with wine are very similar to those of fish. They can be delicate or highly flavored and light in texture, or quite substantial. As with fish, good acidity in the wine is very important and therefore Crisp style white wines are generally best. Bigger flavored shellfish like crab or lobster can match extremely well with Rich style whites, and occasionally an Aromatic white, such as Albariño, can be perfect.

Fish

PAIRS BEST WITH Crisp whites. ALSO CONSIDER Aromatic & Rich whites with good acidity and, by exception, Fruity reds. Fish are generally light in texture and flavor, and are therefore best paired with white wine. The lighter the flavor and softer the texture of the fish the lighter the wine should be. Equally, heavily flavored and chunkier fish require a more full bodied white. A sauce, if used, will also be an important determinant in deciding on the overall weight of the dish. Look for good acidity in the wine, as this will cut through any oil or saltiness in the fish and bring out its delicate flavors. Generally, Crisp style whites are best with fish, while Rich style whites are also very good when the dishes are weighty enough to take them. Aromatic whites, with good acidity, can also be excellent. By exception, some Fruity red wines with good acidity and low tannin, such as a Pinot Noir (Light), can work very well with Salmon, for instance.

Beef

PAIRS BEST WITH Smooth & Powerful reds ALSO CONSIDER Fruity reds (light dishes) High protein foods such as red meat are best matched with red wine. This is because the tannin in red wine is attracted to, and binds with, the protein in red meat. As a result of this binding the tannin in the wine will appear softer on the palate and produce less of a drying effect on the mouth. This is why grape varieties with high tannin go so well with red meats. It is also helpful if these high tannin wines have good acidity, to cleanse the palate and cut through the fat content of the meat. Rich and very 'chewy' red meat, like a steak, should be paired with a full flavoured and high tannin wine such as a Cabernet Sauvignon, or a Syrah. Generally, red meats are best paired with Smooth and Powerful style red wines because of their full flavor and high protein content. Lighter and simpler beef dishes, such as minced beef, may be paired with Fruity style reds.

What grapes are used to make Sherry

Palomino Pedro Ximenez

What is the retronasal passage?

Passage that connects the nose to the mouth and both routes reach the olfactory tissues

Nebbiolo

Red

Pinot Noir

Red

Sangiovese

Red

What color wine pairs with lamproie a la bordelaise?

Red Bordeaux

What wine traditionally pairs with oeufs en meurette?

Red Burgundy

Sangiovese - Old World (Italy)

Red Fruit: Cherry, Cran, Pome, Currant (tart/ripe/dried) Floral: Red & Purple Flowers: Roses, Violets Vegetal: Tomato, Red Pepper Other: Balsamic, Leather, Potpurri

Where would the pairing for Bagna Cauda originate?

Piemonte

Tropical Fruit

Pineapple Mango Guava Kiwi Bubblegum Lychee

Vignoles (2019)

Pineapple, kiwi, kumquat

Which grape would classically pair well with duck?

Pinot Noir

Coagulated protein (as in pot roast) pair best with

Pinot Noir or Merlot

What wine traditionally pairs with biltong (dried, cured meat from South Africa)?

Pinotage

Reserve Pinot Noir Rosé

Plum, pink peppercorn and Fuji apple supported by baked red apple, black cherry and strawberry flavors. The addition of still pinot contributes to the stunning color, round texture, and seductive mouth feel

Moist-heat cooking method

Poaching/Steaming

Merlot - Old World (France)

Red Fruit: Cherry, Plum, Currant (Tart-ripe/dried) Herbal: Anise, Mint, Eucalyptus, Tobacco Vegetal: Pyrazines Other: Dark Chocolate, Brett Earth: Forest Floor, Compost Tannin: Med to Med+

Merlot - New World (California)

Red Fruit: Cherry, Plum, Currant (ripe to jam/liqueur) Other: Dark Chocolate

1. Assemblage, Tirage, Riddling, Disgorgement, Dosage, Corking

What is the correct order for the Champagne method?

Good guideline to follow when pairing wines with food menu generally is

Progress from light-to-full-bodied wines

Tree Fruit

Quince Apple Pear Nectarine Peach Apricot Persimmon

Classic pairing St. Emillion with

Rack of lamb

Dried Fruit

Raisin Fig Date Fruitcake

Grenache - Old World (France)

Red Fruit: Strwbry, Cherry, Rzzbry (ripe/over/stewd) Herbal: Thyme, Rosemary, Black Tea Spice: Brown and Curing Spices Other: Brett, Meat, Musk Earth: Shroom, Soil, Hay Tannin: Med +

Gamay - Old World (France)

Red Fruit: Strwbry, Cherry, Rzzbry, Currant(trt/jam/*cnd) Floral: Red & Purple Flowers; Lavender Vini: Carb Mac (bblgm, cotton cndy, banana) Mineral: Stone, Mineral

Fats

Red wines and red meat. While many types of wine can pair with red meat, the fat in steak, chops, and roast beef can indeed have a smoothing effect on the gritty tannins of a young red wine.

What is the main difference between making red and white wine?

Red wines are made similarly, except the grapes are crushed and left to ferment on their skins.

Zinfandel - New World (USA)

Red/Black*, Blue (Jammy, Stewed, and Tart) Oak Tannin: Med to Med + Master Notes: "Driven by fruit and oak" Master Explain Why: Grape: "Dark fruit and tannin" World: "driven by fruit and oak" Climate: [Warm] "low acid, high EtOH, jammy"

Sparkling Red

Rich and concentrated flavors of plum, black cherry, and sweet cranberry with hints of cocoa, bergamot orange and spice. The skin contact during the winemaking also gives the wine a full body and pleasantly rounded tannins.

Sparkling Rosé

Ripe strawberry, juicy watermelon, and fresh red cherry. Creamy and seductive on the palate with a defined structure from Pinot noir added in its final stages

Dijon Clones Pinot Noir

Robust aromas of bold plum, red cherry and raspberries dominate this wine. Flavors are mirrored on the palate and wrapped around the supple tannins with a long, rich finish.

Rose champagne: Great with dinner and appetizers

Rose sparkling wines have the depth of flavor and richness to go with a wide range of main courses.

Saint-Estephe

Rusty iron wrench (ferric); very drying; coarsest/chalkiest/least elegant

What is a historic regional pairing for red Bordeaux?

Salt Marsh Lamb

Propose a classic wine pairing for foie gras

Sauternes: - rich food with rich wine - high acid wine with fatty food - both expensive - Foie Gras often prepared with fruit compote

named three dry white of Germany

Schloss Vollrads Riesling QbA 2014, Weingut Keller G-Max Trocken Riesling 2014Riesling from Rheinhessen, Germany Dr. Loosen Red Slate Dry Riesling 2015 Riesling from Mosel, Germany

what are the 6 kinds of Whiskeys and how they differ from each other

Scotch- single malt, single batch irish- redistilled scotch nutty flavor burbone- corn not irish or scotland canadian- both blends smoother American- both blends smoother rye- rye no other ones have rye in it

what affects the price of a bottle of wine

how long it ages for, higher vineyard, and weather

Temperature

Serving a chilled white wine with a hot soup, such as Chardonnay with clam chowder, will make it difficult to discern the qualities of the wine. Hot liquid foods such as soups make it very challenging to detect the flavors of most wines.

named three wine for all kinds of Shellfish

Shellfish tend to call for light whites, like Vouvray from France's Loire valley (Benoît Gautier is a good producer), and sparkling wines like Champagne. If the dish is spicy, consider a wine with some sweetness, like an off-dry Alsatian Gewürztraminer (try Trimbach or Domaine Weinbach). If not, consider a Grüner Veltliner from Austria, that country's premier white grape. It produces a palate-cleansing white that, like Sauvignon Blanc, is versatile enough to go with almost anything. The producer Bernard Ott makes good ones, as does Weingut Bründlmayer and Weingut Hirsch. 1. Bernard Ott GRUNER VELTLINER 'FASS 4', OTT

Chardonnay: For fatty fish or fish in a rich sauce

Silky whites are delicious with fish like salmon or any kind of seafood in a lush sauce. What chardonnay is NOT so great with * Smoked fish and meats, Chinese food (better with German riesling) * Light fresh cheeses such as goat or sheeps cheeses (better with sauvignon blanc or an aged red, respectively) * Seared salmon or tuna (better with a light red like pinot noir) * Tomato-based dishes (better with dry Italian whites or Italian reds) * Thai flavours (better with Alsace pinot gris or New World sauvignon blanc)

What wines classically pair with Spargel?

Silvaner, Gruner, Alsace Muscat, good Müller Thurgau, Scheurebe

Earthy

Slate Clay Gravel Beets

BASICS: WINE WITH LAMB

Smooth Tannins - Because of lamb's delicate texture and flavor, choose a bolder red wine with smoother tannin such as Syrah or Malbec. Lamb is a lot more delicate in flavor than most beef, so generally you can select lighter, more delicately flavored wines. Lamb also really takes on the flavor of the sauce, so consider the sauce when pairing. Opt for more medium-bodied wines or bold reds with smoother tannin. Need a few examples? Malbec, Syrah, Petite Sirah, Touriga Nacionaland Petit Verdot will work wonders with lamb.

Pinot Noir - Ballard Road

Soft Ripe rasoberry and strawberry

4 Regions in Australia and what grape Australia is famous for

South Australia North South Wales Western Australia Victoria grape- Shiraz

Classic pairing Ruby Port with

Stilton cheese,

Viognier - Old World (France)

Stone Fruit: Apricot, Peach (ripe, dried) Trop: Mango, Papaya, Pineapple, Fruit Cocktail Floral: Honeysuckle, Rose, Fruit Blossom, Yellow/Wht Spice: Cinnamon, Ginger, Musk PB: Elevated Phenolic Bitterness

Riesling - Old World (Germany, France)

Stone Fruit: Peach, Apricot, Nectarine, Plum Citrus: Lemon, Lime, Orange, Tangerine Floral: Fruit Blossoms, Honeysuckle, Jasmine, Lvndr Herbal: Sage, Mint Other: Petrol, Honey, Beeswax, Marmalade Mineral: Stone, Mineral, Slate, Petrol

sparkling wine

Storage in tanks is call Charmat Bulk process Carsten's Transfer Process: The secondary fermentation is taken from bottle and transferred to bulk glass container and put back in bottle. Fermenting in the bottle while being stored is called Methode Champanoise (more expensive process)

Cabernet Sauvignon

Strong, brooding nose of ripe black cherry, ripe blackberry, cardamom, and dark chocolate. Dark fruit flavors mingle on the palate with notes of pepper, smokiness and cassis typical of good Cabernet. It's structure is supported by grippy tannins and good acidity.

Spicy foods have the ability to be paired with

Sweeter wines and fruity, low tannin wines

Sweetness

Sweetness in foods will diminish the perception of sweetness in a wine. This can be an advantage when serving ice wines and late-harvest wines that seem overly sweet when tasted on their own; served with sweet foods, the wine is perceived to be less sweet and more balanced. A dish with a moderate amount of spiciness is best paired with an acidic but slightly sweet wine, such as off-dry versions of Riesling and Chenin Blanc.

Analytical pairing approach can greatly increase the quality of a wine and food pairing.

TRUE

Classic approach to wine and food pairing is where the food and wine have evolved together over a long period.

TRUE

Generally, a wines body should parallel that of the progression of the meal.

TRUE

Light-bodied red wines can pair effectively with coagulated protein.

TRUE

Poached poultry and seafood work well with light-to medium bodied acidic white wines.

TRUE

Residual sugar in a wine can temper a moderately spicy food.

TRUE

named three Brut Champagne for food

Taittinger Brut La Francaise Non-Vintage Sparkling Wine from Champagne, France Champagne Tarlant Champagne Blanc de Noirs La Vigne Royale 2003 Bollinger Brut Special Cuvee Non-Vintage Sparkling Wine from Champagne, France The classic Bollinger nonvintage is, as always, rich and firmly structured. With the roundness that comes from aging the wines in wood before blending, it has a ripe, smooth edge. Underneath, the texture is solid, with hints of apple and pear and mature acidity.

Sauvignon Blanc: Goes with tart dressings and sauces

Tangy foods won't overwhelm zippy wines like Sauvignon Blanc, Vinho Verde from Portugal and Verdejo from Spain.

How do the taste buds work?

Taste-receptor cells in each bud respond to all tastes.

Propose a classic wine pairing for chocolate

Tawny Port, Banyuls: - sweet food with sweet wine - sweet food with low-tannin wine - high-intensity food (flavor, color, texture, sugar) with a high-intensity wine (color, body, sugar, alcohol)

Barsac

Tennis ball (rubber/plastic), citrus; light

Best Wines for Spicy Food

The Challenge of Spicy Food Pairing wine with hot and spicy foods can be extremely daunting, not least because of the many layers of flavors and ingredients involved, but also because most of us have had a least one bad experience where the wine paired completely overpowered or detracted from the dish. But all is not lost. By following a few simple guidelines, we can find an array of wines that don't just work with 'hot & spicy,' but actually (and more importantly) enhance both the wine and the food. The prevailing flavors of these cuisines tend toward a combination of hot, spicy, sweet, sour, bitter, and, often an added richness from the incorporation of butter or dairy ingredients. These are the aspects I focus on when choosing a wine to match, and not whether the dish is based on beef, chicken, fish or vegetarian. Depending on your preferences you can join in and compliment the spice and heat flavors by pairing with a dry, spicy wine or try to contrast with a sweeter wine. Now, I am by no means an expert on any of these cuisines; however, over time I have come up with a few useful guidelines. 1. Avoid Oak and High Alcohol The wines most suited to this spectrum of flavors are wines that are medium to low in alcohol, wines that are refreshing, and wines with crisp acidity. Alcohol tends to negatively accentuate heat, whereas crisp acidity provides an enhancing contrast to both 'heat' and 'richness', while also lifting the many layers of flavor in the dish. Just think how often we squeeze lemon juice over a finished dish to brighten the flavors. Little or no oak treatment is another rule I adhere to when choosing a white wine. Heavy oak dominates and can really dumb down the flavors 2. Favor Fruity, Aromatic and Off-Dry Wines Fruity, aromatic and off-dry whites are some of the best options to consider. They are already well-recognized natural allies at the Asian table. Sweetness from the residual sugar in off-dry wines offers a contrast, and balances the heat and spicy flavors. The sweetness also serves to showcase the many different flavors in the dish. Similarly, fruity and aromatic whites are excellent candidates. While dry, these wines can give the impression of sweetness that works to balance and compliment heat and spice. 3. Spice It Up with Crisp, Lighter Red Wines For red wines, the things to watch out for are alcohol and tannin. I find that low to medium tannin wines work best, as wines with a lot of tannin can accentuate bitterness, as well as overpower the dish. As a rule, look for reds that are fruitier and/or spicy in style and have a good level of acidity. So that's the theory part and now for some practical application! When faced with an array of bottles on a wine store shelf? How do I know which ones have the characteristics I am looking for? Mary's Favorite Wines for Spicy Foods If there is no willing and able sales assistant on hand, here are a few pointers that I hope are useful: Avoid the usual suspects such as Cabernet Sauvignon, Shiraz and Merlot (alcohol, tannin, way too powerful), as well as oaky Chardonnay (oak, too powerful and many do not have enough refreshing acidity). If in doubt seek out Riesling, especially off-dry and medium sweet styles from Germany, the Fingerlakes, New Zealand or Washington State. Other aromatic and fruity whites worth considering include Albariño from Rías Baixas in Spain, Grüner Veltliner from Austria, Vouvray (especially off-dry) from the Loire valley in France as well as the intensely aromatic Gewürztraminer and Viognier wines. While the last two are not marked by high acidity, such is their aromatic and fruity intensity that they work really well with spicy foods. Champagne and Sparkling wines - Brut as well as off-dry styles, as well as the lighter and fruitier Asti and Lambrusco wines from Italy, can provide a delightful balance to both the flavors as well as textures. And when it comes to red, my favorites are Barbera from Italy, Beaujolais from France as well as our very own Zinfandel. These wines are all characterized by low to medium tannins, exuberant fruit and medium plus acidity, which provides both contrast as well as harmony to spicy foods.

What is a sensory threshold for recognition?

The minimum concentration at which an aroma, flavor or taste can be sensed or accurately identified

Vintage Mt. Veeder Brut 2013

The nose leads with pleasing aromas of apple pie, dried fruit, and pastry. The vibrant palate is bursting with a bright crispness, balanced by creaminess, and ends with a clean finish typical of its brut style.

Vintage Yountville Brut 2013

The nose leads with ripe fruit notes of plum and fig that mingle with notes of ginger and minerality.

How does the olfactory tissue (epithelium) work?

The olfactory epithelium is full of nerve cells, each with one end in the nasal cavity and the other in the brain's olfactory bulb. The aromatic compounds interact with the nerve cilia, causing the nerve to fire the info to the brain.

Pairing based on Type of Sauce or Seasoning

The sauce is such an important aspect of wine pairing that you can get away with pairing an even wider variety of wines with red meat. For instance, a great match with sweet and tangy Asian dishes like Korean BBQ pork ribs would be a slightly sweet Lambrusco, a bold and fruity South Australian Shiraz or a South African Pinotage. EXAMPLES: Sweet Tangy BBQ, Pomegranate and Molasses, Korean Barbecue, Mongolian Beef, HoisinPAIRINGS: Look for fruity red wines: Lambrusco, Gamay, Australian Shiraz, California Syrah, Zinfandel, Primitivo, Negroamaro (from Puglia, Italy!) TIP: Asian beef dishes also pair wonderfully with sparkling rosé.

Off-dry Resling: Pairs with sweet & Spicy dishes

The slight sweetness of many rieslings help tame the heat of spicy asian and indian dishes. Slightly spicy or acidic dishes go well with light, sweet white wines. Take sweet Chenin Blanc, for instance. You might not expect this delicate wine to pair well with a spicy, 25-ingredient Indian curry, but, as wine director Todd Smith points out, it's a fantastic combination. Chenin Blanc parses the flavors of the curry apart because it has an underlying acidity that's common in most white wines. It's also sweet enough to balance the curry's tangier, spicier notes. But this doesn't mean that, conversely, dry wines go with sweet foods. You won't want to pair a dry Riesling with a rich slice of cheesecake, or the wine will taste sour. Try pairing a light, ultra-sweet white wine with an equally-sweet dessert.

What is pomace?

The stuff left after pressing-a dry mixture of skins, seeds and pulp

Wine with Hawaiian Pizza and why

Think ham and pineapple, covered in cheese and now you're looking towards an off-dry Riesling, hands-down. 1. Dr Loosen Dr.L Riesling 2015 2. Zonin Moscato d'Asti NV 3. Chateau Ste. Michelle Columbia Valley Riesling 2015 This Columbia Valley Riesling is a blend of Riesling from throughout Washington's Columbia Valley. Chateau Ste. Michelle's goal is to craft a refreshing, flavorful, medium-dry Riesling vintage after vintage. The wine offers crisp apple aromas and flavors with subtle mineral notes. This is "everyday Riesling" that is a pleasure to drink and easy to match with a variety of foods.

High Altitude Vineyards: Riesling , Desert adjacent to Mediterranean Climate: Shiraz

What are two sub-classification areas of climate zones and a wine appellation for each?

Port

What aroma has a black cherry, licorice, earthy, warm-ethanol smell?

Pair wine with food.

Tradition, enjoyment, hedonistic union of food/wine

Gewurztraminer - Old World (France)

Trop: Lychee, Pineapple, Mango (ripe/overripe/can) Stone Fruit: Apricot, Peach, Nectarn (ripe/overr/can) Floral: Pungent: Gardenia, Rose, Jasmine, Honeysuckle Spice: Ginger, Clove, Cinn, Saffron, Anice Mineral: Stony PB: Elevated Phenolic Bitterness

What is the relationship between Brix and alcohol content after fermentation?

Two degrees Brix (= 2% sugar) will produce about 1% alcohol after fermentation

From which region does paella hail?

Valencia

Push down (cap is pushed down into must), bubbling (pushing pressured air from base into cap)

What are 2 commonly used techniques that winemakers use to ensure skin contact is maintained with fermenting must from red wine grapes?

wine with veal

Veal is one of the few red meats that can match with white and rosé wine. A great example of this is how the classic Viennese dish, wiener schnitzel, goes perfectly with Austrian Grüner Veltliner. Of course, in this scenario, the veal's delicate flavors are maintained by the preparation method of frying, so take a moment to understand the preparation method and the sauce used when pairing. Just like with lamb, veal also really takes on the flavor of the sauce. Try pairing it with lighter reds such as Pinot Noir, Rosé of Sangiovese, Valpolicella (made with the local Italian Corvina grape) and Zinfandel.

wine with venison

Venison is a rich and sometimes gamey red meat. It's also pretty lean. Look for rustic medium-bodied red wines. When you put the two together, the wines will taste fruitier and the meat will taste less gamey. Need a few examples? Check out Côtes du Rhône, Châteauneuf-du-Pape, Chianti, Valpolicella, and Montepulciano d'Abruzzo.

named three Germany red for food

Villa Wolf Pinot Noir 2014 Pinot Noir from Pfalz, Germany, Weingut Keller Dalsheimer Burgel Spatburgunder Grosses Gewachs 2011, Black Tower Dornfelder Pinot Noir 2015, Valckenberg Dornfelder 2013, Other Red Wine from Rheinhessen, Germany,

Saint-Julien

Wet stone, wet dog, cigar box, most balanced and structured, not much fruit

Volatile Acidity: Acetobacter, comes from oxidation during pumping over, Sulfur Smells: overuse of sulfur compounds in fields or winemaking, Corked: TCA grows in cork fiber to produce foul and musty flavour, Oxidation: bruised apple smells caused by extensive exposure to air, Yeasty: dead yeast in sur lie can cause rotten yeasty aromas

What are 5 wine faults that were discussed in class? What is the cause and the casual compounds for each?

Lightly toasted: natural woody flavour while highly toasted flavour has burnt/charred and smoky flavour with less vanilla

What are some highly toasted oak derived flavours in wine that differ from those associated with lightly-toasted oak barrels?

Diammonium phosphate, saccharomyces bayanus

What are the 3 essential ingredients that the tirage contains for secondary fermentation in the methode champenoise?

Pinot Noir, chardonnay, pinot meunier

What are the 3 grapes used in moet champagne?

Mediterranean Climate: Shiraz, Continental Climate: Riesling or Cabernet Franc. Maritime Climate: Merlot/Cabernet Sauvignon, Cool Climate: Riesling

What are the 4 climate zones and what is an appellation for each?

A: Coolest Zone (Germany), : Cool Zones (Champagne, Loire Valley), Cla: Warm Zones (Bordeaux and Burgundy), ClbL: Warmer Zones (NW and NE Italy), Cll: Warmest Zones (South France, Central-North Italy), CIII: Warmest Zones and Very Dry (South Italy, most of Spain)

What are the 6 climactic viticulture zones? and give examples

Benefits: faster, can harvest any time of day even night, Limitations: lower quality wine, hard to do up hill

What are the benefits/limiations in mechanical harvesting vs hand picking?

Canopy Type: Dense (VSP), Yield: 7, % bunch rot: 19, Wine colour density: 3.9, Wine sensory score: 3.5

What are the characteristics for the BLC New Zealand table?

Canopy Type: Open, Divided (VSP), Yield: 13, % bunch rot: 2, Wine Colour Density: 7, Wine sensory score: 5.1

What are the characteristics for the RT2T new zealand table?

Saccharomyces cerevisiae

What are the commercial strains of yeast used for winemaking derived from?

Type of wine desired, are the grapes ripe (harvest early for cheap/low quality, harvest late for higher quality but risk of rainfall/diseases, should e minimum of 181g/L of sugar for better quality, acidity levels are optimal near 7-9g/L), what is the health of the grapes and vineyards, weather is also a critical factor (if expecting rain 10 days before harvest, don't worry, if expecting rain 5 days before harvest, consider harvesting now, if expecting rain 3 days before harvest, harvest now)

What are the criteria when harvesting white grapes?

Sandy (coarse, enhances drainage), Loam (mix of clay, silt, and sand), Silt (adds nutrients, moderates water and nutrient capacity), Clay (adds nutrients, large WHC and NHC but slow drainage), Limestone/Chalk (adds calcium, drains moderately)

What are the general soil components?

1. Harvest Criteria, 2. Destemming/Crushing, 3. Pre-fermentation (clarification, racking, chaptilization), 4. Fermentation (12-17 degree celsius), 5. Post-fermentation (sur lie, fining, cellaring, finishing/balancing, bottling)

What are the main steps in a standard white wine making plan in the correct order?

Vinification (grape ripeness), yield max

What are two major examples of the INAO's restrictions on the production of AOC?

Oaking(barrel aging/fermentation), Malolactic Fermentation

What are two processes used after fermentation that result in distinctive aromas in Chardonnay?

(Highest temp of day + lowest temp of day)/2, subtract 10 from each day, sum all differences of the year. If positive, it's good to grow here as frost doesn't effect it. Growing degree days show you whether the climate is effective for the grapes to get the correct acid/sugar content

What is a growing degree day and how is the calculation of these helpful in wine-grape growing and eventually to wine quality?

Tannins in the skin become less astringent making the texture satiny not rough

What is a major benefit from extending grape hang time?

Moist air from ocean heads towards mountains and gets pushed up, then the rain drops on one side of the mountain while the other side and valley stays dry. The benefits are that there is no swelling of grapes due to the high rainfall in august, and less rotting during harvest season. The disadvantage is that it can cause sun scold

What is a rainshadow and what is its effect on a wine producing region?

Schizosaccharomyces

What is an example of a wild micro-organism that causes problems/taints?

A champagne sparkling wine with sugar at 0.5 to 1.5%

What is brut?

It is used for table wines produced in cool-warm climates like BC and Oregon, where wine it chilled down to -4 after fermentation

What is cold stabilization?

Yeast nutrient

What is diammonium phosphate's function in winemaking?

The bacteria that catalizes MLF, turning malic acid into lactic acid, it stabalizes wine. This allows the acids in wine to soften and produce buttery notes

What is leuconostoc enos (oenococus oeni) and what is its significance to wine production?

The exclusion of some of the grapes juice to increase the ratio of skins to juice

What is saignee?

Clarification agent for juice from pressed grapes

What is silicon dioxide's function in winemaking?

Fining agent for removal of protein haze

What is tannins function in winemaking?

The cap forms during fermentation as the CO2 pushes up the seeds and skins, forming a semi-solid layer on top. To deal with the cap: First, punch down: push the skins into juice with a tool, pumping over: pump liquids on top of solids to break the cap, then pneumatage occurs when compressed air pumped into bottom expands to break up cap

What is the cap that forms in red winemaking and how does it form? How and why do winemakers deal with the cap that forms

2, 4, 6-trichloroanisole

What is the cause of the musty/corked fault aroma?

Ethyl acetate

What is the cause of the nail polish removal fault aroma?

Hydrogen sulfide/mercaptoethanol

What is the cause of the rotten egg/rotting manure fault aroma?

Oxidized acetaldehyde

What is the cause of the solvent bruised apple fault aroma?

Acetic acid

What is the cause of the vinegar fault aroma?

5-15 g/L

What is the sugar content of champagne?

The process of semi drying the grapes before fermentation

What is the term appassimento in amarone?

Dark fruits + smoky/oaky aromas

What is the typical aroma of Bordeaux Blend?

Black fruit flavours with smokey robust aromas

What is the typical aroma of Cabernet Sauvignon?

Zesty fruit + yeasty/doughy aromas

What is the typical aroma of Champagne?

Acidic fruity flavours with oak induced butteryness/vanilla

What is the typical aroma of Oaked Chardonnay?

Red fruit flavours

What is the typical aroma of Pinot Noir?

Jammy fruit flavours + light oak notes of vanilla

What is the typical aroma of Sauternes?

Fruity/candied aromas with hints of green asparagus

What is the typical aroma of Sauvignon Blanc?

Dark fruit + smokey aromas

What is the typical aroma of Shiraz?

Smokey/dark aromas (oak, mocha) with hint of dark fruit

What is the typical aroma of merlot?

Zesty/bright fruits (granny smith apple, lime, grapefruit)

What is the typical aroma of rose blends?

Brett

What is the wild yeast that introduces odd aromas into wine?

Toasting barrel wood by burning them (low, med or high toast). Adds nutty and caramelized aromas to wine

What is toasting of wine barrels and how does this relate to wine style and its qualities?

corked

What it means is that the wine is flawed because it has been exposed to a compound called TCA (2,4,6-traichloroanisole). TCA generally comes from mold which has infected the cork. This compound has a distinctive musty aroma that some people describe as moldy, wet newspaper or cardboard, wet dog or a damp basement.

Benefits: Kloeckra apiculata (produces complexity), Wild Sacchromces (Finishes off fermentation as it can survive 10% alcohol), Taints: Pichia (forms film on must which creates musty aroma), Schizzosacchromyces (produces bitter aroma)

What microbes benefit wine-making and which ones cause problems/taints?

Import low levels of aromatic compounds such as vanilla with more smoky and spicy flaours

What will a new barrel that has high toast do to the wine?

Syrah: Matches with highly spiced dishes

When a meat is heavily season, look for a red wine with lots of spicy notes. Syrah and Cab Franc.

9 months postharvest

When are bulk wines marketed?

Wines for Veggie Pizza and why

When it comes to veggie pizza with plenty of peppers, olives, onions and mushrooms, you can't go wrong with a cool, crisp Sauvignon Blanc with plenty of bright acidities to take care of the variety of veggies. A dry rose wine would also perform well with all of the competing components of flavor. 1. Henri Bourgeois Sancerre 2015

The temperate zone between the 30th and 50th parallel of latitude north, and the temperate zone between the 30th and 40th parallel of latitude south

Where are wine grapes grown?

Valpolicella in the region of Veneto in Italy

Where is amarone produced?

What is meant by balance in wine?

Whether or not a component in wine overwhelms another

Pectinase & cellulase

Which enzyme is added during the early stages of white wine making to improve juice extraction during a gentle press?

Cellulase(Pectinase): enzymes that break down cell walls which allow the juices to be pressed out more easily, Glycosidases: increase varietal aromas by releasing volatile aromas

Which enzymes are sometimes added during white wine making to improve/enhance quality and varietal aromas?

Problem taint: Schizosaccharomyces, yeast: saccharomyces cerevisaie

Which one is the problem taint and which is related to yeast?

Fume Blanc

White

Gewurztraminer

White

Pinot Gris

White

Reisling

White

Spice

White Pepper Red Pepper Black Pepper Cinammon Allspice Thyme Mint Eucalyptus

Poor structure (harms root growth), sub-optimal nutrient content, sub optimal pH of 6-7

Why is marginal soil poor for growing?

The fermenting must is stopped at 6% alcohol by adding spirits which leaves a high residual sugar level

Why is port sweet?

To impart a creamy mouthfeel and a bread dough character to the wine

Why would you leave a wine on the lees for an extended period?

What wine would regionally pair with hazelnut encrusted salmon with chanterelles?

Willamette Valley Pinot Noir

named three Chablis pairing with food

William Fevre Chablis Domaine 2015, Christian Moreau Chablis Les Clos Grand Cru 2014, Domaine Francois Raveneau Chablis Les Clos Grand Cru 2008, Vincent Dauvissat Petit Chablis 2012,

Know what fortified wine is

Wine that has spirits added to it, increases alcohol and flavor

suggest three bottles can pair with all Pepperoni and Cheese Pizza

Wines that would work well with this order would need lower acid levels since the tomato sauce will contribute plenty of acid on its own, and should carry fruit very forward to conquer the sugar/acid combination of the tomato. Key wines to consider here would be a medium-bodied Syrah or Shiraz, an Italian Chianti, a medium-bodied Cabernet Sauvignon or a California Zinfandel. 1. Leeuwin Estate Sibling Shiraz Lifted, bright and briary, the palate expresses dark black cherries, blueberries and mulberries. Chocolate, caramel and anise surround the fruit spectrum with elevated floral notes of rose and subtle violets. Plushly textured, the palate has concentration with boysenberry and redcurrants present. Black cardamom, anise and clove sit in balance providing complexity. It is integrated and finely woven with subtle sweet oak, a delicate acid line and chalky structural tannins. 2. Querciabella Chianti Classico 2012 Alluring aromas of ripe plum, fragrant violet, menthol and baking spice emerge on this savory, enjoyable red. The juicy, easy-drinking palate combines an enticing weightless quality with succulent fruit including fleshy black cherry, crushed raspberry, licorice and chopped herb alongside round, polished tannins. 3. Francis Ford Coppola Director's Cut Dry Creek Valley Zinfandel 2013 The 2013 Director's Cut Zinfandel demonstrates a lush full body and velvety palate. Scents of blackberries, cherries, cloves, black pepper and oak are followed by flavors of black currants and raspberries that are enlivened with intriguing notes of bramble, anise, and spices.

Burgundy

X not a grape

Chablis

X not a grape

Champagne

X not a grape

Piesporter

X not a grape

Spatlese

X not a grape

Vintage

Year grapes are grown and harvested

Spicy Foods

You might be hesitant to think that there are several types of wine that pair well with spicy food, but the science behind it says otherwise. The science says that red wine with high alcohol content works well with spicy foods because the alcohol acts as a solvent to the chemical compound in the peppers and spice. Essentially, that means that certain wines have the power to dissolve (or work as a solvent to) the spice. 0 Pairing Basics Full-bodied red wine that's high in alcohol works the best with meaty spicy food, with "full" being the red and violet-colored wine that's very dark in color. These wines typically taste meaty, are very dry, and can taste similar to blackberries; they also typically very high in tannin content. They go well to complement the spiced meat because they are bold and meaty themselves. When choosing a wine that's best for a type of food, it's best to choose one that will complement it rather than retract from its flavor.

"Holy Trinity of High EtOH, Fruit-Driven Reds"

Zin, Malbec, Syrah

Classical pairing approach

traditional old world countries time/place ritual pairing what is there

What is the malolactic fermenation?

a bacterial fermentation that turns the sharper malic acid present in grapes into milder lactic acid(second fermentation)

Describe an entreé that would be complimented by a tannic wine and an entreé that would clash with tannins

complimented: rib-eye steak, kobe beef, fillet mignon clash: jumbo, bbq wings, indian food, cupcakes

Factor that can influence a food's weight and body is

cooking method and the sauce

What is astringency and what causes it?

dry, rough sensation you get from some red wines. Caused by tannins, the same compunds that cause bitterness in wine

How was Neolithic wine stored?

earthenware containers were used, often buried in the ground

What is the "reaction" that makes wine?

grape sugar+yeast=alcohol

Know what bridge ingredients are

help connect the food and wine through their interaction with flavor, body, tastes.

Riesling profile

honey, lime-grapefruit, green apples/peach, petrol, with hint floral?

Generally, medium-bodied acidic white wine can work well with

acidic foods (lemon sauce) or light cream or butter sauce

How is wine made and how does nature influence wine, and how the winemaker influences wine

brix, harvest, crush, ferment, age, filter, bottled nature- winemaker, and terrior winemaker- brick, yeast, fermentation

Risotto alla zucca

ingredients: for the broth: white onion, carrot, and celery for the risotto: carnaroli rice, butternut squash, butter, white wine, parmigiano reggiano cheese, broth, garlic clove, shallot, rosemary, sage, and amaretti biscuits how to make: broth: boil onion, carrot, and celery in pot with water for 10-15 mins minimum. squash: remove seeds from squash, peel, and dice. set aside 20% of the cutting squash in a bowl. heat a dollop of olive oil in a frying pan, then add first the garlic and let it brown. add the biggest part of the squash, the rosemary, and the sage and sauté. add some broth and cook until soft. remove garlic, safe and rosemary, and blend the squash obtaining a cream. Risotto: heat oil in pan, add chopped shallot and a pinch of salt and sauté. add the rice and toast until nutty and fragrant. deglaze with white wine, cover rice with broth. add salt and let simmer adding a little extra broth as needed. after 10 minutes add the squash and cream. continue cooking until rice is al dente then remove from fire and add cheese and butter and stir. serve hot topped with crushed amaretto.

Biscotti Recipe (Cantuccini)

ingredients: flour, sugar, almonds, eggs, baking powder, butter, and lemon zest How to make: mix flour with butter first make crumbles. add sugar, eggs, grated lemon zest and baking powder. incorporate almonds and make long rows. place them in baking pan for 15 mins at 180C. Let them cool and cut. put back the biscotti in the oven for two more minutes to dry. serve with vin santo.

know the basics of pairing food with wine

lighter wines pair with lighter food, fuller bodied go with heavier dishes

all of the terms for wine on the target

pick between sweetness and smoothness, alcoholicty, tannicity, pick between evervesence and sapidity, and pick between taste-olfactory intensity or AIP.

Name and describe the 7 main steps in making white wine

pick grapes at the right time, so they contain the right amount of sugar and acid, and have optimum flavor. Crush (break the skins) and (usually) de-stem the grapes Press the crushed fruit to remove as much juice as possible Ferment the juice to make alcohol "Rack" the wine off the lees Clarify and stabilize Bottle

zinfandel

red

Acidity

refers to the amount of acid in a wine. Acid is the chemical compound that makes things taste tart, like vinegar or citrus foods. Acidity is part of the structure of wine, giving it lift and intensity. Without acidity wines taste flat or flabby while with too much acidity they can be seem shrill, tart and excessively lean.

What is the evidence of large scale winemaking?

residue found in pottery

Zinfandel: for pates, mousses, and terrines

rustic and rich go together

What foods pair with Retsina?

salty foods. Feta, dolmades, spanakopita, tzatziki, calamari, etc

What information do we get from olfactory tissue (epithelium)

smell

What would you traditionally serve with a spring namazake?

sushi, sashimi, arugula, asparagus

all of the terms for food on the target

sweet tendency, greasiness, (all together to pick from: sapidity, bitter tendency, acidic tendency, sweetness), (all to pick from taste-olfactory persistence, spiciness, and aromaticness), oiliness, and succulence.

What three tastes will we find in wine?

sweet, sour and bitter

What chemical compounds cause each of these tastes?

sweet-sugars in the wine, glucose and fructose; sour-comes from acids (tartaric acid, malic acid and lactic acid); bitter-"flavonoid" compunds, mainly the tannins

What information do we get from taste buds?

taste

What does an average threshold mean?

the concentration at which 50% of the population can detect the given substance. 25% of the population will detect it at lower concentrations, 25% will detect it at higher concentrations

What is terroir?

the ground, the grape and the guy

What is free-run juice?

the juice that runs off without pressing, so it has the least tannins

What is must?

the mixture of juice, skins and seeds produced by crushing

fresh pasta

usually obtained with 00 type flour of soft grain and with limited humidity of up to 30%. tagliolini, tagliatelle, and lasagna are egg pastas contrary to others like orecchiette, that are produced with hard grain durum wheat, and others still with a mix of soft grain flour and hard grain durum wheat. fresh pasta can force the use of other ingredients , similar to those of dry pastas. in these cases, pay attention to the expiration date.

What grape species is most commonly used to make wine?

vitis vinifera

know what vodka, gin, tequila, rum, brandy, and liqueurs make out of

vodka- nutrial spirit Gin- grain tequila- agave plant rum- sugar cane, molassas brandy- wine liqueors- infused spirits

named TWO wines for Oily, darker-fleshed fish, such as mackerel, is poised between:

white and red wine, depending on how it's cooked: Capers and lemon send it back toward, say, the lively, light-bodied Greek wine Moscophilero (Boutari's is widely available). A mushroom sauce, on the other hand, brings Pinot Noir into play; try a California bottling, which will tend to have cherry and berry notes. Consider one of the many single-vineyard versions made by California's Siduri. Or, stay neutral with a good rosé, such as the rosé of Pinot Noir made by Sonoma County's Balletto. 1. three knights Pinot Noir, Russian River Valley 2012 2. Schrader Boars' View The Coast Pinot Noir 2012 For the 2012 Pinot Noir The Coast, the winemaking team went for muscle, structure and density with the Calera, Mt. Eden and Swan clones. It exhibits a dense ruby/purple-tinged color as well as a sweet bouquet of raspberries, black cherries, earth and spring flowers. Juicy and succulent with a medium to full-bodied mouthfeel and terrific acids buttressing and giving delineation to this complex Pinot, it will benefit from 2-3 years of bottle age, will hit its peak in 5-10 years, and last for 12-15. This is a heck-of-a debut offering from Carol and Fred Schrader.

What autumn-harvested delicacy is usually paired with Barolo or Barbaresco?

white truffles from Alba

wine with desserts

wine has to be sweet to be paired with a dessert. on your tongue the first sensation you feel is sweetness.dessert can be hard to pair because there can be so many dimensions and flavors involved. usually pick the main taste of the dessert and pair the wine with that being careful not to overpower it. for chocolate: can pick between ruby, tawny, vintage, or white wine usually. for fruits/nuts: usually a white one goes the best. Moscato for examples is usually great. nuts: vin santo have to experiment with desserts sometimes to find the right one. go back to basics and find the main flavor or characteristic that makes the dessert like acidity or bitter tendency and try and pair the wine with that.

Chianti

x not a grape. sangiovese is the grape

What is beer made out of and what is the process in making it

yeast, malt, hops, water, Malt is mashed, Make a wart, boil it, yeast is fermented, new beer is cooled stored at room temp , filtered, racked and bottled