Isg Level 1 - Session 3

Front 1

Session 3

Back 1

.

Front 2

Food & Wine Pairing

Back 2

Regional Pairing - What grows together goes together
Wine refreshes palate between bites

Front 3

Food & Wine Pairing con't

Back 3

Weight of wine must match weight of the dish

Front 4

Components That Interact*

Back 4

Sweetness in food accentuates acidity in wine
Sweetness in food reduces sweetness in wine
Must be sweeter in glass then on plate*

Front 5

Components That Interact con't

Back 5

Alcohol in wine accentuates spice in food
Fat and protein reduce perception of tannin
Salt reduces perception of tannin

Front 6

Pairing Examples

Back 6

Smoked Pork - Alsace Reisling
Local Goats Cheese - Sancerre Blanc
Salmon - Oregon Pinot Noir
Complex wine for a Simple Dish and vica versa

Front 7

Must

Back 7

Unfermented grape juice

Front 8

Must Weight*

Back 8

Measurement of sugar content in grape juice

Front 9

Chaptalization

Back 9

Addition of sugar to must in order to raise potential alcohol level

Front 10

Cap (Manta)

Back 10

Mass of solids (skins - seeds - stalks) CO2 pushes cap to the top of container during red wine fermentation

Front 11

Pigeage

Back 11

Punching Down - Method of mixing fermenting red wine with solids

Front 12

Remontage

Back 12

Pumping Over - Another method of mixing wine with solids

Front 13

Claret

Back 13

British name for red wines from Bordeaux

Front 14

Barrique

Back 14

Small barrel made from French Oak - 225 L

Front 15

Cabernet Sauvignon Info

Back 15

Long lived, the wine quality is rarely poor - it always resembles Cab. May be most successful of Int. varieties

Front 16

Cabernet Sauvignon Features

Back 16

Late budding and Late ripening
Long bunches, moderately loose
Small Blue/Black berries
Thick skinned and large pips with tough stalks

Front 17

Cabernet Sauvignon Susceptibility

Back 17

Oidium - Powdery mildew in it's native region (Bordeaux) Generally very disease and pest resistant

Front 18

Cabernet Sauvignon Climate

Back 18

Long growing season. Shorter or cooler season emphasizes vegetal flavors. Resistant to extremes of heat and cold and resilient in fall rains.

Front 19

Cabernet Sauvignon Soil*

Back 19

Warm with good drainage
Gravel
Terra Rosa (Red Earth)* over limestone
Well drained alluviun

Front 20

Cabernet Sauvignon Fermentation

Back 20

Lengthy skin contact to extract colour and tannin

Front 21

Cabernet Sauvignon Blending

Back 21

Addition of Merlot, Cab Franc, and other grapes give richness to mid-palate

Front 22

Cabernet Sauvignon Oak Aging

Back 22

Traditional for top wines
(Vanilla - Cedar - Spice)

Front 23

Cabernet Sauvignon Cellaring Potential

Back 23

Most will benefit from some aging in bottle (needs time to soften) and top wines improve for decades

Front 24

Cabernet Sauvignon Notable Regions

Back 24

Bordeaux - Left Bank
Imp. Sub Regions (Haut-Medoc - Pauilic - Margaux)

Front 25

Cabernet Sauvignon Notable Regions con't

Back 25

California (Napa Valley) More fruit forward, structured vines with ripe black fruit
Australia (Southern and Western)
WA State, Chile, S.A., Italy and Bulgaria

Front 26

Cabernet Sauvignon Appearance

Back 26

Deep to opague ruby/purple

Front 27

Cabernet Sauvignon Nose

Back 27

Black Fruit, Cassis
Bell Pepper, cigar Box
Eucalyptus ( Minty/Menthol)

Front 28

Cabernet Sauvignon Palate

Back 28

Acidity: Medium - High
Tannin: Medium - High
Body: Medium - Full
Alcohol: Medium - High

Front 29

Cabernet Sauvignon food Pairings

Back 29

Beef
Lamb
Heavy, fatty red meats
Bitter chocolate

Front 30

Pinot Noir Info

Back 30

Increasingly popular and known as the Heartbreak grape

Front 31

Pinot Noir Features

Back 31

Early budding and Early rippening
Compact bunches - Moderate yields
Thin skinned
Mutates easily (lots of clones)

Front 32

Pinot Noir Susceptibility

Back 32

Fungal diseases
Loses vibrant fruit at high temperatures

Front 33

Pinot Noir Climate

Back 33

Cool temperatures
Tolerates shorteer growing season

Front 34

Pinot Noir Soil

Back 34

Limestone and Marl

Front 35

Pinot Noir and Chaptalization
(Addition of Sugar)

Back 35

Common in cooler climates
(lots of sun produces natural sugars)

Front 36

Pinot Noir Fermentation

Back 36

Pigeage (punch down) used for gentle colour extraction. Traditionally in open topped wood fermenters

Front 37

Pinot Noir & Blending

Back 37

Rarely ever blended
**Passetoutsgrains - Gamay and Pinot Noir blend)

Front 38

Pinot Noir Oak Aging

Back 38

Mixture of old and wood barrels

Front 39

Pinot Noir Cellaring Potential

Back 39

Wide range

Front 40

Pinot Noir Notable Regions

Back 40

Burgundy
Imp. Sub Regions
(Vougeot - Vosne-Romanee - Gervey-Chamberlin)

Front 41

Pinot Noir Notable Regions con't

Back 41

Champagne (P. Noir, P. Meunier and Chard.)
Oregon
New Zealand
California (Northern)

Front 42

Pinot Noir Appearance

Back 42

Pale to Medium garnet/ruby

Front 43

Pinot Noir Nose

Back 43

Strawberry, Cherry, Raspberry
Milk chocolate, Tea, Mushrooms
Earthiness (barnyard)

Front 44

Pinot Noir Palate

Back 44

Acidity: Medium - High
Tannin: Low - Medium
Body: Low - Medium
Alcohol: Medium

Front 45

Pinot Noir Food Pairings

Back 45

Duck and Salmon
Med weight meats and oily fish
Perfect aged beef
Sour red fruit based sauces (cran, cherry, pom)

Front 46

Quiz

Back 46

.

Front 47

1. Cabernet Sauvignon is said to have what fruits as part of it's flavor profile?

Back 47

Cassis - Black fruit

Front 48

2. In what 3 major wine regions is Cabernet Sauvignon most noted?

Back 48

Bordeaux (left)
California (napa)
Australia (south and west)

Front 49

3. What feature of the grape makes Cabernet Sauvignon a good candidate for ageing?

Back 49

Tannins - the thick skins give high tannin

Front 50

4. Does Pinot Noir typically express the same colour intensity as Cabernet Sauvignon? Why or why not?

Back 50

No - Pinot Noir had thin skins while Cabernet has think. Tannins come from skins and define colour

Front 51

5. Why is Pinot Noir so difficult a grape to define?

Back 51

It mutates very easily - lots of clones

Front 52

6. To what is Pinot Noir most susceptible?

Back 52

Fungal disease (many different things)