Thread: What is the difference in taste between cabernet and chardonnay?

Chardonnay is a white white, usually sweet. Cabernet is a red wine, tart but dry, definitely drier than merlot.

1.) Kumamoto, Pacific, Virginica, Flat, Olympia.
2.) Chardonnay and Pinot
3.) Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec, and Carmenere.
4.) Ruby, old tawny, white port...
5.) T-Bone has NY Strip on one side, Porterhouse on the other.
6.) True champagne is named for the northeast region of France around the cities of Reims and Epernay and only comes from these regions.
7.) Nigiri, maki, oshi, chirashi, nare, temari (all ending -zushi).
8.) Hmmm...Kale, spinach, escarole....

Not to stray, but here is an excellent question to add:

Did you know all Congacs are brandy, but not all brandys are Congacs?

Congacs are brandy specifically made in Congac, France (Charante region). That is why they can only be titled as a Congac, while others are brandy!

It's good restaraunt trivia to know!

I'm taking a test for this fine dining restaurant that I'm applying to, and that's one of the questions. Here are the rest if you want to try your luck and help me with the answers. I know most of them, but want to see how I measure up.

1) name 3 types of oysters

2)Name the grapes that are used to make champagne.

3)Name the grapes that are used to make Bordeaux wine.

4) Name 3 types of port wine.

5)What is the difference between a t-bone steak and a porter house steak?

6) What is a true champagne?

7) Name 7 kinds of fish used in sushi.

8) name 3 types of greens.

Those are the questions. Any help you guys can provide would be appreciated. Thanks!
I'll add the answers that I have after I get more responses. Keep, posting answers everyone!

1) Atlantic, Box, and Breyton Sound
2) Black Corinth
3) Mostly Cabernet Sauvignon grapes, but Merlot, and Malbec, Petit Verdot and others are used.
4) Tawny, Ruby, and aged Tawny
5) T bone steaks have a T Shaped bone in them and contain less of the tenderloin than Porterhouse.
6) From the Champagne region of France.
7) Yellow fin tuna, Salmon, Eel, Mackerel, Whitefish, Ahi tuna, and Conger.
8) Collard, Mustard and Spring greens

This must be some restaurant! Even a couple questions I didn't know.

Cabernet is red and more dry
chardonnay is white

lol! thank goodness i'm not applying for that job!

Good luck!