Isg Level 1 - Session 2

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Session 2

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.

Front 2

All labels must display*

Back 2

Volume
Alcohol level
Producer name/country

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Three methods of labeling

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Varietal - Grape variety (Shiraz)
Regional - Region (Chianti)
Brand - Producer (Yellow Tail)

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Body

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Weight of wine in mouth
Light - Med - Full
(Milk: Skim-Whole-Cream)

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Astrigency*

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Drying effect caused by Tannins

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Aroma

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Youthful, smells associated with the grape
(Cherry-Lemon-Flowers)

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Bouquet

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Maturity and devolpment, smells associated with winemaking and aging
(Leather-Licorice-Spice)

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Corked Wine (Corky)

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TCA - Caused by a tainted cork
Smells of wet cardboard and mold
3-7% of all wines affected

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Oxidized

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Caused by unwanted exposure to oxygen
Affects colour and lacks freshness
Smells of rotten fruit - bruised apples

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Malolactic Fermentation (MLF)

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Bacteria in wine convert harsh Malic Acid to softer Lactic Acid. Used in most reds and some whites. (Dairy notes)

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Oak Aging

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Changes flavor
Gentle Oxidation
Various types of oak

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Flavors from Oak

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New barrel will impart more flavor
Toast - Caramel - Vanilla - Smoke
French Oak - Vanilla
American Oak - Caramel

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Chardonnay Features*

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Early budding and Early ripening
Large yellow berries with brown spots*

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Chardonnay Features con't

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Potential to build high levels of sugar
Hardy and relatively easy to grow
Naturally high yields

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Chardonnay Susceptibility

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Powerdy Mildew (Oidium)
Frost
Loses acid quickly late in season

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Chardonnay Climate

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Grows in a wide range but will ripen too quickly in very warm conditions
(Cooler climate grape)

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Chardonnay Soil

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Adaptable - Best from calcareous soils (fossilized)
Limestone - Chaulky Marl - Sandstone
Poor results from wet or rich soils

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Chardonnay & MLF

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Widely practiced
Adds buttery quality

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Chardonnay & Oak Aging

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Affinity with oak
Deepens colour
Toast and Wood flavors

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Chardonnay & Neutral Aging

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Stainless Steel - Chablis
Older Oak - Little or no flavor
Preserves mineral and fruit character

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Chardonnay Cellaring Potential

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Most to be drank upon release (1-3 years)
Top wines can improve 10+yrs

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Chardonnay Notable Regions

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Burgundy (Chablis - Pouilly-Fuisse)
Champagne (Sparkling wine)
California (Rich oaky style)

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Chardonnay Notable Regions con't

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Australia (Tropical flavors, oaky)
Also in Chile, Argentina, New Zealand, South Africa and Canada

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Chardonnay Appearance

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Depends on climate and vinification
Cooler - Moderate straw/green
Warmer - Moderate to deep yellow/gold

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Chardonnay Nose - Unoaked

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Cooler: Green apple - Pear - Lemon
Warmer: Mango - Flint

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Chardonnay Nose - Oaked

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Nuts - Cream - Honey
American Oak - Popcorn
French Oak - Butter

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Chardonnay Palate

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Acidity: Medium (Chablis is high)
Alcohol: Moderate - High
Body: Medium - Full
Rarely produced in a sweet style

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Chadonnay Food Pairings - Unoaked

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Raw oysters
Light white fish
**Things you would put lemon on**

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Chardonnay Food Pairings - Oaked

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Cream sauces
Rich white meats

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Sauvignon Blanc Features

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Late budding and Early ripening
Medium sized berries
Tight bunches

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Sauvignon Blanc Features con't*

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Natural High Acidity*
Particularly vigorous

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Sauvignon Susceptibility

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Botrytis (Noble/Gray rot)
Powdery Mildew (Oidium)
Black Rot

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Sauvignon Blanc Climate

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Tolerant of cooler climates during growing season but sensitive to extreme cold in winter

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Sauvignon Blanc Soil

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Chalk - Gravel - Loam - Flint - Marl
**Tuffeau and Silex**

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Sauvignon Blanc and MLF

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Malolactic fermentation softens palate
No MLF preserves crisp acidity and pungent aromas

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Sauvignon Blanc & Blending

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Addition of Semillion softens texture and aromas

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Sauvignon Blanc Aging

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Oak - Adds toast and softens flavor

Stainless Steel - Preserves fresh aromas

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Sauvignon Blanc Cellering

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Drink young and fresh
Saunternes will improve for decades

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Sauvignon Blanc Notable Regions

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Loire Valley - Crisp unaoked
Imp. Sub Regions: Sancerre - Poilly-fume

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Sauvignon Blanc Notable Regions con't

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Bordeaux - Often blended with Semillon
Imp. Sub Regions: Sauternes (Botrytis-affected sweet wines)

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Sauvignon Blanc Notable Regions con't

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Marlborough - Crisp, unoaked style
Chile - Pungent aromas
California - Fume Blanc (oak)
South Africa and Australia

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Sauvignon Blanc Appearance

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Pale to moderate straw/green

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Sauvignon Blanc Nose

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Pungent
Grassy, Green Bell Pepper, Citrus
Tom Cat Pee, Wet Stone, Flinty
Grapefruit, Guava, Fruit Salad

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Sauvignon Blanc Palate

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Acidity: high
Alcohol: Moderate
Body: Light - Medium
Dry and Sweet styles

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Sauvignon Blanc Food Pairings
Dry Style

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High acid foods
Goat's cheese
Light whte fish

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Sauvignon Blanc Food Pairings
Sweet Style

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Foie Gras (Duck liver)
Roquefort Cheese

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Quiz

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.

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1. To what Fungus is Sauvignon quite susceptible?

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Botrytis

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2. Sauvignon Blanc is blended with this grape, to produce Sauternes.

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Semillion

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3. Which berry is often associated with the aroma of Sauvignon Blanc?

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Gooseberry

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4. what aging technique causes Chardonnay to develop 'toast' characteristics?

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Oak

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5. what important feature of the Chardonnay grape make it a widely used variety?

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Adaptability

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6. Name 2 fruits in the flavor profile of Chardonnay.

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Apple and Pear