Isg Level 1

Front 1

Merlot Aromatics

Back 1

Black cherry, fig, plum, fruitcake, chocolate, herbaceous (if inderripe)

Front 2

Palomino notable regions

Back 2

Sherry, Spain

Front 3

Sauvignon Blanc in the winery

Back 3

old and new world styles - cool fermentation
both new oak and stainless steel ageing
often blended with semillon for body and roundness

Front 4

3 approaches to labeling

Back 4

Varietal
Regional
Branded

Front 5

Chardonnay
budding and ripening

Back 5

early budding and early ripening

Front 6

Chardonnay notable regions

Back 6

Burgundy
-Chablis
-Meursault
-Pouilly-Fuisse

Front 7

What does ageing in oak do to Sauvignon Blanc

Back 7

Adds toasty flavor and softens aromatics

Front 8

Typical New Zealand Sauvignon Blanc

Back 8

Crisp unoaked style

Front 9

Fume Blanc

Back 9

Sauvignon Blanc is sometimes referred to as Fume Blanc in California

Front 10

Sauvignon Blanc food pairings (dry style)

Back 10

Raw oysters
High acid foods
gosts cheese
light white fish

Front 11

Pigeage

Back 11

Method of mixing fermenting wine with solids. Punching down the cap

Front 12

Claret

Back 12

British name for red wines from Bordeaux

Front 13

Fat and Protien rich food reduce the perception of...

Back 13

Tanins

Front 14

Cabernet Sauvignon grape ripens.. and buds..

Back 14

Ripens late and buds late

Front 15

2 south Australia Cabernet Sauvignon growing regions and one western

Back 15

Coonawarra
McLaren Vale
Margaret River (west)

Front 16

Important sub regions of Burgundy for Pinot Noir

Back 16

Clos Vougeot
Romanee Conti

Front 17

New world Pinot Noirs on the nose

Back 17

Raspberry, cherry, mushrooms, tea

Front 18

Wine service temperatures in order.

Back 18

Bubbles 40 - 45
Whites 45 - 50
Roses 50 - 55
Light Reds 55 - 60
Big Reds 60 - 65

Front 19

Yield

Back 19

The amount of fruit that a vine/vineyard produces

Front 20

Rieslings bud... and ripen...

Back 20

Early budding
Late ripening

Front 21

Coulure?

Back 21

Poor fruit set

Front 22

Rieslings preferred soil

Back 22

Heat-retaining poor soils
slate - Germany
Sandy loam - silt, sand, clay

Front 23

Arrested fermentation

Back 23

dropping the temperature stops yeast development.

Front 24

Common descriptors for dry to medium style Rieslings

Back 24

Lemon/lime, floral, peach, mineral, beeswax, petrol

Front 25

why must Gewurztraminers be drunk within 1-2 years

Back 25

Because of their low acidity

Front 26

Gewurztraminer on the nose

Back 26

intensely aromatic
perfume, floral, soap, lychee, citrus peel, baking spice, tropical fruit

Front 27

Muscat notable regions

Back 27

Asti and Moscato d'Asti
-wines from Piedmont region of italy
-sweet spakling and semi-sparkling wines
France - Alsace
-dry and dessert wines

Front 28

Pinot Grigio common descriptors (italian)

Back 28

Crisp and neutral
dry style

Front 29

Pinot Grigio on the nose

Back 29

Pear, spice, apple, floral, citrus

Front 30

Chenin Blanc notable regions

Back 30

Loire Valley
South Africa (aka Steen)

Front 31

Chenin Blanc on the nose

Back 31

Moderate aromatics
Hay, apple, wet wool (dead give away), floral

Front 32

Vertical tasting

Back 32

tasting of the same wine from a range of vintages

Front 33

if a wine is "tired" it means its..

Back 33

Llost all its vibrancy of flavor

Front 34

Carbonic Macerration

Back 34

Whole berry fermentation
takes place in a sealed tank
berries break down
creates alcohol
wine has deep purple color and candied aromas, moderate acidity and low tanin

Front 35

Ripening and budding for Merlot

Back 35

Early budding and early ripeing

Front 36

Merlot Notable regions

Back 36

Bordeaux
-most planted grape variety
-main component in top wines from the right bank

Front 37

Merlots important sub-regions of Bordeaux

Back 37

St. Emillion
Pomerol

Front 38

Pomerols soil is known for

Back 38

High Iron content

Front 39

Merlot on the nose

Back 39

Plum, red and black fruits, toffee, chocolate, herbs

Front 40

Cabernet Francs preferred soil type

Back 40

tolerant of cool wet soils
clay (right bank), gravel, sandstone

Front 41

oak aging adds what to Cabernet Francs nuances

Back 41

adds chocolate nuances

Front 42

Cabernet Franc
Important sub-regions of the Loire Valley

Back 42

Chinon
Saumur Champigny

Front 43

Cabernet FrancSauvignon on the nose

Back 43

Spice, herbaceous, bell pepper, raspberry, milk chocolate, candied fruit
bell pepper and raspberry are more particular to Chinon

Front 44

Zinfandels preferred soil type

Back 44

Well drained alluvium

Front 45

Californias notable regions for Zinfandel

Back 45

Dry Creek Valley
Sonoma Valley
Amador Country

Front 46

Zinfandel on the nose

Back 46

Blueberry, cherry pie filling, jam, spice, raisins (give away), black tea

Front 47

Gamay in the vineyard

Back 47

puple color
medium sized beries
yield is moderate to high

Front 48

Gamays preferred soil type

Back 48

sand, clay, granite (beaujolais)

Front 49

Gamay
Important sub regions for Beaujolais

Back 49

Moulin a Vent
Morgon
St Amour

Front 50

Gamay on the nose

Back 50

Flowers, candy, red fruit, bubblegum, cherry, sweet herbs, licorice, milk chocolate