Isg Level 1 - Session 1

Front 1

Phoenicians*

Back 1

They helped spread wine.

1100 B.C
Mercantile society
Started to transport vines around Europe

Front 2

Greeks and Romans

Back 2

Greeks - Colonized Europe, brought new grapes and techniques to France, Italy and Spain.
Romans followed the Greeks.

Front 3

Benedictine Monks and Cistercian Monks*

Back 3

Benedictine Monks - Produced top wines and kept detailed records.
Cistercian Monks - Founded many great vineyards.
Both important in spreading wine.

Front 4

Clos*

Back 4

An enclosed high quality vineyard with a rock wall

Front 5

Others that helped spread wine*

Back 5

Dutch - Brought wine to South Africa*
British/English - Brought wine to Australia and NZ
Spanish - Brought wines to North and South America

Front 6

Old World and New World

Back 6

Old World - France, Italy, Spain, Germany, Portugal, Hungrey
New World - Outside of Europe - Australia, South Africa, the Americas

Front 7

Quality wine growing regions

Back 7

30 and 50 degrees latitiude North and South.
Inside this too hot, outside too cold.

Front 8

Major influences on wine

Back 8

Climate - Macro, Meso and Microclimates
Weather - Varies
Soil - Affects vine growth and grape quality
Grape Variety - Varies
Viticulture and Viniculture

Front 9

3 Macroclimates

Back 9

Maritime
Continental
Mediterranean

Front 10

Terroir

Back 10

Soil, Climate, Slope of Vineyard
Non man made influences

Front 11

Vitis Vinifera

Back 11

European grape species

Front 12

Vitis Riperia and Vitis Labrusca

Back 12

North American grape species
Phylloxeria resistant

Front 13

Viticulture and Viniculture

Back 13

Viticulture - Grape growing
Viniculture - Wine Making

Front 14

Life cycle of the vine

Back 14

Dormancy - Budbreak - Shoot growth - Flowering - Fruit set - Veraison - Harvest

Front 15

Dormancy

Back 15

Root growth achieved by seasons.
Northern Hemisphere starts in the fall. Southern Hemi is 6 monthes ahead.

Front 16

Veraison*

Back 16

Berries soften and get colour. Sugar increases and Acid decreases.

Front 17

Grafting

Back 17

Melding rootstock from one variety to the Scion of another
Phylloxera resistant below ground, Vitis Vinifera above

Front 18

Pruning*

Back 18

Removing unwanted parts of the vine. Most important in terms of yield.

Front 19

Phylloxera*

Back 19

Root feeding aphid (louse) native to Eastern North America. Present in most regions - not in Chile.

Front 20

Botrytis*

Back 20

Fungal disease.
Grey Rot - bad form
Noble Rot - good form
Most sweet wines from Botrytis (noble)

Front 21

Powdery Mildew*

Back 21

Oidium*
Cobweb growth on green and bunches
Vines vary for susceptibility

Front 22

Downy Mildew*

Back 22

Peronospera*
Cobweb growth on green parts and young berries
Vines vary for susceptibility

Front 23

Coulure*

Back 23

Poor fruit set and berries fall off shortly after flowering(usually caused by weather)

Front 24

Millerandage

Back 24

Abnormal fruit set, large and small berries in same bunch

Front 25

Fermentation

Back 25

Sugar in grapes is converted into alcohol by yeast.
White wine fermented without skins and solids.
Red wines with skins and solids.

Front 26

Tannins

Back 26

Contained in grape skins and other solids and give the mouth drying effect

Front 27

White wine making

Back 27

Harvest - Crushing - Pressing - Fermentation - Aging - Bottling

Front 28

Red wine making

Back 28

Harvest - Crushing - Fermentation - Pressing - Aging - Bottling

Front 29

Colour

Back 29

Only in skins

Front 30

Aging

Back 30

5-10% of wines can be aged. Need at least 1 of the followig factors: Tannins, Acid, Sugar and Alcohol

Front 31

Other wine making

Back 31

Rose - Min contact with skins
Fortified - High alcohol spirit added to wine
Sparkling - CO2 trapped in the wine

Front 32

Wine tasting

Back 32

Always examine in systematic fashion, write structured notes and spit.
Appearance - Nose - Palate - Conclusion (details)

Front 33

Appearance

Back 33

Clarity - clear or cloudy (CLEAR)
Intensity of Colour - pale, moderate or intense
Colour - straw, yellow and gold OR brown/red, ruby or purple (core vs rim)

Front 34

Nose

Back 34

Cleaniness - no cloudiness/floaties (CLEAN)
Intensity of Smell - low, med or high
Character - fruity, floral or earthy

Front 35

Palate

Back 35

Sweetness - Dry, off dry or sweet
Acidity - Tingling on sides of tongue, sour taste. Low, med or high.

Front 36

Palate continued

Back 36

Tannin - Only in red, drying of gum. Low, med or high
Alcohol - heat in the mouth and throat. low, med or high
Finish - persistence of flavor. short, med and long

Front 37

Conclusion

Back 37

Balance
Maturity
Quality (assessed by using length, balance and flavor)

Front 38

Quiz

Back 38

.

Front 39

1. Name two religious orders that were prominent in the middle ages, for their written advancement of winemaking and grape growing?

Back 39

Bendictine Monks and Cistercian Monks

Front 40

2. What happened in the late 19th century that caused the need for replanting almost all European vineyards?

Back 40

Phylloxeria

Front 41

3. Between what two degrees of latitude is generally concidered to be the best for grape growing?

Back 41

30 - 50 degrees North and South

Front 42

4. What is veraison and, in the Northern hemisphere, when does it normally happen?

Back 42

Berries soften and get colour. Sugar increases and acid decreses.
Northern hemi happens in fall, Southern 6 month later

Front 43

5. In the process of alcholic fermentation, what is the main difference between red and white wine making?

Back 43

White - fermented on juice
Red - fermented with juice, skin and seed

Front 44

6. What is the main objective of the malolactic fermentation?*

Back 44

Conversion of harsh Malic acids into softer Lactic acids