Description and Examples
Hors-d oeuvre / Appetizer.
Potage / Soup.
Oeuf / Egg.
Farinaceous / Farineaux / Pasta or Rice.
Poisson / Fish.
Entrée / Entree.
Sorbet / Sorbet.
Releve / Joints.
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A soft and supple grape from the Bordeaux wine region of France with aromas of red fruits, chocolate, licorice, and spices
Pinot Noir
A grape that produces light to medium-bodied red wines with flavors of red fruit, earthy notes, and soft tannins
Cabernet Sauvignon
A grape that is typically high in tannins, giving Cabernet Sauvignon its signature full-bodied, rich taste
Syrah
A grape that originates from Rhône Valley in France and produces full-bodied and dark-colored single varietal wines with different aromas
Malbec
A purple grape variety wriNorthern Italy that often forms part of a blend to create harmonious, focused food wines
Grenache
A black grape variety that thrives in warm climates and produces red wines often characterized by high alcohol, full body and powerful spiciness (white pepper, liquorice)
Zinfandel
A grape known for its bold, fruity, and sometimes spicy flavors, and is often associated with California wine-making
Nebbiolo
An ancient Italian red varietal most commonly associate
17 course French classical menu with description and examples or ER appetizer potage soup Earth egg farinaceous fenu pasta or rice Pon fish entree entree s s relev joints