Albero Restaurant Complete Study Guide Flashcards

Vocabulary flashcards covering the wine list, lunch and dinner menu items, and culinary philosophy of Albero restaurant.

Murphy Goode Pinot Noir

A Pinot Noir from North Coast, California featuring elegant red fruit, spice, and a velvety texture. Ideal pairings include roasted chicken, duck breast, wild mushroom pasta, veal, grilled salmon, charcuterie, and soft cheeses.

Rottensteiner Pinot Noir

An elegant, high-altitude Pinot Noir from Alto Adige, Italy with bright acidity and earthy undertones. Ideal pairings include seared salmon, roast poultry (duck or chicken), lamb chops, mushroom risotto, Brie, and Gorgonzola.

Paul Hobbs Pinot Noir

An elegant, fruit-forward Pinot Noir from Sonoma, California with silky tannins. Pairs best with duck breast with cherry sauce, lamb racks with herbs, roasted pork tenderloin, truffle pasta, and mushroom risotto.

Marchesi Antinori Peppoli Sangiovese

A food-friendly, vibrant Sangiovese red wine from Tuscany, Italy featuring cherry, violet, smooth tannins, and high acidity. Pairs with tomato-based pastas, grilled red meats, cured meats (prosciutto/salami), pizza, and pecorino cheese.

Giacosi Fratelli 'Canavere' Barbera d' Alba

A high-acid, structured Barbera red wine from Piedmont, Italy with notes of black currant, spice, and tobacco. Ideal pairings include tomato-based pasta, grilled sausages, braised meats, and aged cheeses.

Ricossa Nebbiolo

A structured Nebbiolo red wine from Barbaresco, Italy with high tannins and bright acidity. Ideal pairings include beef ragu, porcini mushroom risotto, truffles, roasted meats, and aged cheeses.

Antiche Cantine de Marchesi Nebbiolo

A full-bodied, high-tannin Nebbiolo from Barolo, Italy. Best paired with high-fat, savory, and umami-rich dishes such as braised beef, truffle risotto, aged cheeses, and rich pasta with meat ragu.

Cantine Colosi Nero d'Avola

A full-bodied Sicilian red wine from Sicily, Italy featuring vibrant fruit notes. Pairs excellently with hearty Italian dishes, grilled meats, and aged cheeses.

Il Fauno di Arcanum Red Blend

A Tuscan Bordeaux-style red blend (Merlot/Cabernet Franc) from Tuscany, Italy featuring dark fruit, cedar, and savory notes. Pairs best with grilled lamb chops, braised short ribs, beef tenderloin, venison, truffle risotto, and aged cheeses.

Tenuto San Guido Le Difese Red Blend

A Tuscan red blend of Cabernet Sauvignon and Sangiovese from Tuscany, Italy with a fruit-forward, savory character and bright acidity. Pairs exceptionally well with grilled steak, hearty stews, pork tenderloin, wild boar ragù, and classic beef burgers.

Murphy Goode Cabernet Sauvignon

A full-bodied, dry red wine from North Coast, California featuring notes of black cherry, vanilla, and toast.

Castelprile Prelius Cabernet Sauvignon

A Cabernet Sauvignon from Tuscany, Italy with fruity forward and earthy profiles. Common pairings include grilled steak, lamb, venison, pasta with bolognese sauce, aged cheeses, and roasted vegetables.

Tenuta Sette Ponti Poggio al Lupo Cabernet Sauvignon

A full-bodied, structured Tuscan red wine (Cabernet Sauvignon, Petit Verdot, Alicante) from Tuscany, Italy. Best paired with grilled red meats, lamb, game (such as wild boar), and aged hard cheeses.

Masciarelli Marina Cvetico Montepulciano

A robust and food-friendly Montepulciano red wine from Abruzzo, Italy. Ideal matches include lamb, aged cheeses (Pecorino), beef fillet, pasta with boar ragu, and hearty tomato-based sauces.

Tenute Silvio Nardi Sangiovese

A Sangiovese red wine from Brunello di Montalcino, Italy with intense tannins and complex flavors. Key pairings include grilled Porterhouse steak, roasted lamb, wild game, mushroom risotto, and aged pecorino cheese.

Stonestreet Cabernet Sauvignon

A mountain-grown Cabernet Sauvignon from Alexander Valley, California with dark fruit, high acidity, and prominent tannins. Top choices to pair include grilled ribeye, prime rib, lamb, mushroom risotto, and aged cheddar.

Tenuta Sette Ponti Crognolo Red Blend

A Sangiovese-based Tuscan red blend from Tuscany, Italy with high acidity and notes of cherry, plum, and spice. Best paired with grilled ribeye, braised lamb shank, wild boar, or roasted meats.

Orin Swift 8 Years Zinfandel

A full-bodied, Zinfandel-driven California red blend from North Coast, California with notes of dark fruit, spices, and oak. Pairs best with ribeye steak, braised lamb shanks, BBQ brisket, tomato-based pasta, aged cheeses, and dark chocolate desserts.

Fontanafredda Cortese

A crisp, fruitful, aromatic white wine with high acidity from Piedmont, Italy made from the Cortese grape. Best paired with delicate seafood, fragrant pesto pasta, and fresh cheeses.

Pighin Pinot Grigio

A crisp, dry Italian white wine from Goriziano, Italy with bright acidity and notes of pear, banana, and acacia. Pairs best with grilled shrimp, shellfish, herb-roasted chicken, vegetable risotto, prosciutto, or fresh pasta with cream or pesto.

Pala Soprasole Vermentino

An aromatic Vermentino white wine from Sardegna, Italy with citrus, floral, and mineral notes. Best paired with seafood such as calamari, seared scallops, shrimp, clams, and light white fish dishes.

Murphy Goode Sauvignon Blanc

A crisp, refreshing Sauvignon Blanc from North Coast, California full of citrus and tropical fruit notes. Makes an excellent pairing for seafood, grilled poultry, and salads.

Marchesi Antinori Contedella Vipera Sauvignon Blanc

A bright, aromatic Sauvignon Blanc from Umbria, Italy with high acidity, notes of passion fruit, grapefruit, and a distinct mineral, herbaceous finish. Pairs best with grilled or roasted fish, shellfish, and ceviche/poke.

Murva Friulano

A dry, aromatic Friulano white wine from Friuli, Italy with high acidity and mineral notes. Pairs perfectly with prosciutto, salami, cured meats, grilled seafood, salmon, nutty cheeses, and asparagus.

Mastroberardino Falanghina del Sannio

A crisp, aromatic Falanghina white wine with high acidity from Campania, Italy. Perfect for seafood and light antipasti.

Pasqua White Blend

A rich, savory, mineral-driven white blend from Veneto, Italy with notes of citrus, honey, and white stone fruit. Ideal pairings include seafood, delicate fish, roasted chicken, and risottos.

Murphy Goode Chardonnay

A versatile, fruit-forward Chardonnay from California with a lightly oaked, creamy profile. Pairs best with rich seafood (lobster, crab, grilled shrimp), roasted chicken with herbs, and creamy pastas.

Elena Walch Chardonnay

A crisp Chardonnay from Trentino-Alto Adige, Italy with high acidity and moderate body. Pairs best with Mediterranean cuisine, fresh fish (trout, salmon), and creamy pasta dishes.

Chalk Hill Chardonnay

A rich, creamy, oak-influenced Chardonnay from Sonoma Coast, California. Pairs best with buttery seafood (lobster, scallops), roasted chicken, creamy pastas, and nutty cheeses.

Nickel & Nickel Chardonnay (Carneros)

A balanced Chardonnay from Napa Valley, California (Carneros) high in oak with bright acidity. Pairs well with rich seafood (lobster, crab, scallops), roasted chicken, creamy pasta dishes, and soft cheeses.

Jermann Chardonnay

A fresh and fragrant Chardonnay from Friuli, Italy with high acidity and mineral notes. Pairs best with delicate seafood, creamy pasta, white meats, and soft cheeses.

Benvolio Prosecco DOC

A crisp sparkling Glera wine from Veneto, Italy with fruity notes and high acidity. Ideal pairings include seafood (shrimp, salmon), prosciutto-wrapped items, burrata, brie, and fruit-driven desserts.

Michele Chiarlo Nivole

A sweet, lightly sparkling Moscato Bianco wine from Moscati d'Asti, Italy with low alcohol and delicate sweetness. Pairs with panna cotta, lemon ricotta cannoli, peach pie, creamy pastries, and mild cheeses.

Nino Franco Rustico

A high-quality Glera Prosecco Superiore from Valdobbiadene, Italy with notes of pear, citrus, and white flowers. Perfect for light appetizers, seafood, and fried dishes.

Monogram Saten Franciacorta

A sparkling Franciacorta wine from Franciacorta predominantly made from Chardonnay grapes, featuring a creamy, silky texture due to lower bottle pressure and delicate fruity and floral notes.

Piper-Heidsieck Champagne

A Champagne blend of Pinot Noir, Chardonnay, and Pinot Meunier from Champagne, France with crisp acidity and toasty notes. Pairs excellently with salty, fatty, and creamy foods.

Louis Roederer Champagne

A Champagne blend of Chardonnay and Pinot Noir from Champagne, France offering complexity and acidity. Pairs best with raw seafood, Bellota ham, and creamy cheeses.

La Gioiosa Millesimato Sparkling Rosé

A versatile sparkling rosé blend of Pinot Noir, Glera, and Pinot Blanc from Treviso, Italy. Ideal matches include fresh oysters, sushi, seafood risotto, prosciutto, burrata, and light Mediterranean appetizers.

Cleto Chiarli di Vecchia Modena

A dry, highly acidic sparkling Lambrusco rosé/light red wine from Emilia-Romagna, Italy whose bubbles act as a palate cleanser cutting through fatty, salty, and savory foods.

G.D. Vajra Rosa Bella

A vibrant, fresh Nebbiolo/Barbera-based Piedmontese rosato from Piedmont, Italy with crisp acidity. Pairs with light antipasti, fresh goat cheeses, seafood, Mediterranean dishes, vegetarian meals, charcuterie, and light pasta.

Feudo Montoni Nerello Mascalese Rosé

A Sicilian rosé of Nerello Mascalese from Sicily, Italy featuring bright aromas of strawberry, cinnamon, and blood orange, with dark cherry, chocolate, smoky depth, and stony minerality.

Tuscan Sirloin

A dinner specialty dish made of Marinated Sirloin Steak, Grilled Vegetables, and Roasted Potatoes (Dairy Free, Gluten Free).

Halibut Mediterraneo

A dinner specialty entree consisting of Seared Halibut, White Bean Stew with Tomato and Basil, and Garlic Crostini (Gluten Free).

Pollo al Limone

A dinner specialty entree featuring Herbed Chicken, Grilled Radicchio, Sun-dried Tomato Polenta, and Lemon Caper Sauce.

Risotto alla Zafferano

A dinner specialty dish prepared with Shrimp Scampi, Saffron Risotto, Green Peas, Carrots, and Mascarpone (Gluten Free).

Gnocchi al Pomodori

A dinner pasta dish featuring Potato Gnocchi in Pomodori Basil Sauce topped with Parmigiano Reggiano (Vegetarian).

Tagliatelle Alla Bolognese

A dinner pasta dish made with Fresh Handcut Pasta tossed with Beef Ragout and Parmigiano Reggiano.

Melanzane & Carciofi Pizza

A dinner pizza topped with Alfredo Sauce, Grilled Eggplant, Artichoke, Gorgonzola, Balsamic, and Arugula (Vegetarian).

Tagliere di Montalcino

A dinner first course appetizer consisting of Tuscan Cold Cuts, Lavosh, Italian Cheeses, and Seasonal Pickled Vegetables.

Crostini Amalfitana

A dinner first course appetizer featuring Heirloom Tomato, Basil, Garlic Crostini, and Balsamic Vinegar (Dairy Free, Vegan).

Arancini

A lunch starter dish consisting of Fontina Stuffed Arancini, Salsa Verde, Tomato Sauce, and Pecorino Cheese (Vegetarian).

Honey Gem Salad

A lunch starter salad made with Sweet Lettuce, Pickled Shallots, Heirloom Tomatoes, Toasted Breadcrumbs, Shaved Parmigiano Reggiano, and Herb Dressing (Vegetarian).

Herb Crusted Halibut

A lunch entree prepared with Stewed Tomatoes, Olives, Basil, Garlic, and White Wine (Dairy Free, Gluten Free).

Radicchio & Artichoke Salad

A lunch starter composed of Arugula, Salami, Sicilian Olives, Piquillo Peppers, Pecorino Pepato, and Pepperoncini Vinaigrette (Gluten Free).

Croquette

A lunch starter made of Fried Herb Goat Cheese, Breadcrumbs, White Balsamic Cherry Tomato Jam, Micro Greens, and Basil Oil (Vegetarian).

Balsamic Braised Short Ribs

A lunch entree composed of Beef Short Ribs topped with Gremolata (Dairy Free, Gluten Free).

Vegetable Lasagna

A lunch entree made with Grilled Vegetables, San Marzano Garlic Tomato Sauce, Bechamel, and Italian Cheeses (Vegetarian).

Garlic Rapini

A lunch side item consisting of Steamed Rapini tossed in Garlic Confit Olive Oil (Dairy Free, Gluten Free, Vegan).

Polenta

A lunch side item made with Creamy Mascarpone and Brown Butter (Gluten Free, Vegetarian).

Tiramisu

A dessert featuring Espresso Dipped Lady Fingers, Whipped Mascarpone Cream, and Cocoa Dust (Vegetarian).

Lemon Meringue Cake

A dessert composed of Sponge Cake, Lemon Curd, and Toasted Meringue (Vegetarian).

Neapolitan Artichoke

A lunch starter made with Grilled Marinated Artichoke Hearts, Balsamic Crema, Olive Tapenade, Marinated Sundried Tomatoes, and Grilled Ciabatta (Vegetarian).

Bomboloni

A dessert featuring an Italian Donut filled with Citrus Pastry Cream and finished with Powdered Sugar (Vegetarian).

Cannoli

A dessert made with Mascarpone, Ricotta Cream, and Chocolate Sprinkles (Vegetarian).

Albero Culinary Philosophy

An a la carte dining concept inspired by Italian coastal flavors with citrus, olive oil, and market garden/sea ingredients, designed to capture the romance and celebration of Mediterranean seaside dining.