Wine Flashcards
(22 cards)
Maury Mas Amiel
Region: Roussillon
Appellation: Maury
Producer: Mas Amiel
Cuvee Name: –
Vintage: 20
Varieties: Grenache
How to Use: chocolate, cheeses, desserts with nuts or caramel
Characteristics: dried red cherry, black fruit, raisin, mint, elegant finish
Mise: standard
St. Véran
Region: Burgundy
Appellation: St. Véran
Producer: Domaine de Fussiacus
Cuvee Name: –
Vintage: 23
Varieties: Chardonnay
How to Use: whole chicken, grilled fish, pork, root vegetables and autumnal flavors
Characteristics: apple, lemon, citrus oak, malolactic fermentation
Notes: This St-Véran is made in the traditional Burgundy style, with entirely manual grape harvesting. The grapes are gently pressed using a pneumatic press. The must is then fermented 30% in large French oak and 70% in stainless steel. The oak is so subtle as to be imperceivable and the fruit shines through.
Mise: Burgundy
CDR Rouge
Region: Southern Rhone Valley
Appellation: Cotes du Rhone - Villages
Producer: Mas de Boislauzon
Cuvee Name: Cuvee de Louis
Vintage: 22
Varieties: Grenache, Syrah, Mourvedre, Carigan
How to Use: Lamb, duck confit
Characteristics: ripe and baked red and black cherry, kirsch, pepper, stone, lavender, medium plus body
Mise: Bordeaux
Louis Latour
Region: Burgundy
Appellation: Coteaux Bourguignons
Producer: Louis Latour
Cuvee Name: Les Pierres Dorees
Vintage: 21
Varieties: Pinot Noir
How to Use: salmon, game bird, magret, grilled & dried meats, firm cheeses
Characteristics: red cherry, raspberry, rose, violet, cola, medium body
Mise: burgundy
Extra Brut Rose ‘Emotion’
Region: Languedoc
Appellation: Cremant de Limoux
Producer: Maison Antech
Cuvee Name: Extra Brut Rose ‘Emotion’
Vintage: 22
Varieties: Chardonnay, Chennin Blanc, Mauzac, Pinot Noir
How to Use: Apertif, Beignets, Versatile
Characteristics: elegant, strawberry, tart apple, raspberry, rose petal, stone. An extra brut, but still with some fruit. A little tart with a mix of apple and red fruit, no sweetness.
Mise: champagne
Red Bordeaux
Region: Bordeaux
Appellation: Saint-Émilion
Producer: Château Beau Vallon
Cuvee Name: –
Vintage: 2022
Varieties: Merlot, Cabernet Franc
How to Use: beef, venison, or other rich, savory dishes Characteristics: ripe black cherries, roasted herbs, leather, and smoked tobacco. The wine is described as having a silky, vibrant, and refined palate with layers of fruit.
Short Descrip: elegant and refined character with notes of ripe fruit, herbs, and subtle oak
Mise: Bordeaux
Madiran
Region: Sud-Oest
Appellation: Madiran
Producer: Famille Laplace
Cuvee Name: –
Vintage: 20
Varieties: Tannat, Cabernet Franc
How to Use: Steak frites, cassoulet, duck confit, duck breast
Characteristics: black fruit, plum, blackberry, dried herb, licorice, pepper
Mise: standard
Sauternes
Region: Bordeaux
Appellation: Sauternes
Producer: Chateau Guiraud
Cuvee Name: –
Vintage: 06
Varieties: Semillon, Sauvignon Blanc
How to Use: Fios Gras, roquefort, with or as dessert
Characteristics: bright, apricot, orange peel, honey, spice, saffron, vanilla, toffee. Sauternes gets darker with time; they call it the “noble rot,” a special fungus that grows on the grapes that give it its distinct flavor. Rich, subtle fruit with oak and vanilla flavors. Honey with a little bit of spice.
Mise: standard
Blanc des Blancs Brut
Region: Alsace.
Appellation: —
Producer: Belle Jardin
Cuvee Name: Blanc des Blances Brut
Vintage: NV
Varieties: Pinot Blanc
How to Use: Apertif, Mimosa, Salads
Characteristics: ripe peach, apple, lightly floral, creamy, crisp finish, bright. Dry but not the dryest. Nice Prosecco alternative. Light creamy finish.
Mise: Champagne
Still Rose
Region: Provence
Appellation: Cotes de Provence La Londe
Producer: Chateau Sainte Marguerite
Cuvee Name: Symphonie Rose
Vintage: 24
Varieties: Grenache, Cinsault, Rolle
How to Use: Seafood
Tasting Notes: light, dry, classic, refreshing
Mise: standard
Sancerre
Region: Loire Valley
Appellation: Sancerre
Producer: Famille Lauverjat
Cuvee Name: Moulin des Vrillères
Vintage: 23
Varieties: Sauvignon Blanc
How to Use: oysters, mussels, salads, apertif
Characteristics: crisp, mineral driven, white flowers
Mise: standard
Beaujolais (Beaujolais // Pierre Marie Chermette)
Region: Beaujolais
Appellation: Beaujolais
Producer: Pierre Marie Chermette
Cuvee Name: Origine Vieilles Vignes
Vintage: 22
Varieties: Gamay
How to Use: whole chicken, pate, pork
Characteristics: candied red fruit, strawberry, raspberry, cinnamon, bubble gum, lightly floral, tart, medium body.
Mise: standard
Pinot Blanc
Region: Alsace
Appellation: Alsace
Producer: Rolly Gassman
Cuvee Name: –
Vintage: 21
Varieties: Pinot Blanc
How to Use: mild or creamy cheeses, aptertif, white meat
Characteristics: pear, apple, honey, lightly flora, very ripe, off-dry
Mise: Standard
Michele Capdepon Cremant de Limoux
Region: Languedoc
Appellation: Cremant de Limoux
Producer: Michele Capdepon
Cuvee Name: Revelation
Vintage: NV
Varieties: Chardonnay (50%), Chenin Blanc, (40%), Pinot Noir (10%)
How to Use: apertif, shellfish, lobster, chicken
Characteristics: ripe peaches, nectarine, stone fruit, vanilla
Mise: champagne
Tourraine
Region: Loire Valley
Appellation: Touraine
Producer: Domaine Bellevue
Cuvee Name: –
Vintage: 23
Varieties: Sauvignon Blanc
How to Use: oysters, mussels, salads, apertif
Characteristics: grapefruit, passionfruit, lime, green bell pepper, tart
Mise: standard
Champagne
Region: Champagne
Appellation: Champagne
Producer: Laurent-Perrier
Cuvee Name: La Cuvee Brut
Vintage: NV
Varieties: Chardonnay (over 50%), Pinot Noir, Pinot Meunier
How to Use: caviar, truffle, egg dishes, fish, dishes with cream sauces, sweetbreads, everything
Characteristics: fresh citrus, white flowers, peaches, white fruit. Toasty, nuttier flavors on the nose.
Mise: champagne
Riesling
Region: Alsace
Appellation: Alsace
Producer: Sipp Mack
Cuvee Name: Tradition
Vintage: 22
Varieties: Riesling
How to Use: pork, charcuterie, cheese, salads, choucroute
Characteristics: white flowers, ight petrol, crisp apple, mineral, “dry-ish”
Mise: standard
Macon Villages
Region: Burgundy
Appellation: Macon Villages
Producer: Joseph Drouhin
Cuvee Name: –
Vintage: 22
Varieties: Chardonnay
How to Use: whole chicken, grilled fish, pork, root vegetables and autumnal flavors
Characteristics: yellow apple, white peach, crème fraiche, stone, unoaked
Mise: Burgundy
Muscat de Beaumes-de-Venise
Region: Southern Rhone Valley
Appellation: Muscat de Beaumes-de-Venise
Producer: Dom. De Durban
Cuvee Name: –
Vintage: 21
Varieties: Muscat Blanc a Petits Grains
How to Use: lighter desserts, fresh fruit, flavors of orange, honey
Characteristics: flora,, orange water, peach, chamomile, earl gray, notes of honey. Used in the muscatini. Good as a dessert wine and with cheese.
Mise: standard
Clairette de Die
Region: Rhone
Appellation: Clairette de Die
Producer: Carod
Cuvee Name: Tradition
Vintage: NV
Varieties: Muscat, Clairette
How to Use: Ice creams, rich non-chocolate desserts
Characteristics: Flowers, peaches, orange, light mousse. Sweet sparkling wine from the Rhone Valley.
Mise: champagne
Clementia
Region: Southern Rhone Valley
Appellation: Cotes du Rhone
Producer: Les Aphillanthes
Cuvee Name: Clementia
Vintage: 23
Varieties: Clairette, Roussane, Viognier
How to Use: pork, chicken, richer seafood dishes, soft cheeses
Characteristics: ripe yellow peach, apricot, floral, creamy, full body, lower acidity
Mise: Burgundy
Maydie
Region: Sud-Oest
Appellation: Madiran
Producer: Chateau d’Aydie
Cuvee Name: Maydie
Vintage: 17
Varieties: Tannat
How to Use: dark chocolate, strong cheese
Characteristics: ripe black cherry/kirsch, sweet prune, blackberry, licorice
Mise: standard
