Shared Flashcard Set

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White Wine Varietals
These flashcards go over various kinds of white wine varietals according to the coursebook from DrinkMaster Bartending School of Boston MA
12
Bartending
Not Applicable
01/23/2010

Additional Bartending Flashcards

 


 

Cards

Term
Chardonnay (lighter): light yellow, lighter body emphasis on fresh fruit, crisp
Definition

Aromas: green apple, lemon and orange.

Food pairings: corn chowder, citrus-marinated grilled chicken

Term

Chardonnay (non reserve, barrel fermented): medium yellow, medium-full body, oak influence

Definition

Aromas: apple / spice, pineapple / tropical fruit, citrus, buttery

Food pairings: Roast chicken with dijon mustard, cashew chicken

Term
Chardonnay (reserve, barrel-fermented): medium-dark yellow, full bodied, rich with oak emphasis
Definition

Armoas and flavors: pineapple / tropical fruit, vanilla, toasted nut, spicy

Food pairings: crab cakes, fettucine alfredo, sauteed / grilled scallops with cream

Term

Chenin Blanc (off-dry): light straw, light-medium body, hint of sweetness

Definition

Aromas and flavors: melon, peach and orange

Food pairings: Chinese chicken salad, fresh fruit salad

Term

Chenin Blanc (dry): light straw, light-medium body, crisp, dry

Definition

Aromas and flavors: melon, apple and lemon.

Food pairings: Pasta primavera, filet of sole with lemon butter sauce

Term

Gewurtraminer (off-dry): light medium-yellow, medium body, hint of sweetness

Definition

Aromas and flavors: apricot, peach, oriental spice, tropical fruit, honey

Food pairings: prosciutto and melon, grilled prawns with mango salsa

Term

Gewurtriminer (dry): light yellow, light-medium body, dry, crisp

Definition

Aromas and flavors: green apple, pear, honey, floral

Food pairings: sausage with sourkraut, chicken or seafood with light cream sauce

Term

Johannisberg Riesling (off-dry): light medium-yellow, medium body, hint of sweetness

Definition

Aromas and flavors: apricot, peach, pear, earthy

Food pairings: baked ham, curried prawns, sweet & sour chicken

Term

Johannisberg Riesling (dry): light yellow, light-medium body, dry, crisp

Definition

Aromas and flavors: green apple, pear, earthy

Food pairings: smoked salmon or trout, fresh oysters, filet of sole with light sauce

Term

Sauvignon Blanc / Fume Blanc (grassy / herbal): light-medium yellow, medium body, crisp

Definition

Aromas and flavors: lemon, grapefruit, smoky, grassy, dill, green olive

Food pairings: grilled swordfish & sun-dried tomatoes, baked goat cheese, pasta with pesto

Term

Sauvignon Blanc / Fume Blanc (barrel aged): medium yellow, medium-full body, oak influence

Definition

Aromas and flavors: fig, melon, orange, lemon, vanilla

Food pairings: Veal piccata, chicken with goat cheese & sun dried tomatoes

Term

Pinot Grigio: Crisp, citrusy taste is followed by a surprisingly dry, clean finish with an element of wet stone

Definition

Aromas and flavors: ripe pear, tropical fruit, vanilla bean

Food pairings: pasta alfredo, chicken prepared with olive oil and garlic, scallops, oysters on the half shells

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