Isg Level 1 - Session 4

Front 1

Session 4

Back 1

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Front 2

Elevage

Back 2

Raising a wine (or a child)

Front 3

Some Wines That Improve With Aging

Back 3

Barolo - 100% Nebbiolo
Top Bordeaux
Vintage Port - Year on bottle
Top whites and Napa cabs with some aging

Front 4

Effects Of Cellaring Red Wine

Back 4

Tannins soften and acquires bouquet
Loses colour, becomes brick/tawny
Sediment precipates
Volume decreases
Leather, licorice, coffee, dried fruit

Front 5

Effects Of Cellaring White Wine

Back 5

Deepens in colour, becomes gold/amber
Acquires bouquet
Volume decreases
Baked apple, caramel, spice, wet wool

Front 6

Cellaring Temperatures*

Back 6

55 degrees F or 13 C. (10-15 degrees okay)
Heat and temp variations will prematurely age wine

Front 7

Cellaring Humidity*

Back 7

75%
Corks dry out in arid conditions (low)
Labels dry out in high humidity

Front 8

Cellaring Storage Conditions*

Back 8

Low light and no movement
Direct/harsh sunlight will cause premature aging and vibration will disturb sediment
**wines meant to age are in dark bottles**

Front 9

Ullage

Back 9

Air space between top of liquid and bottom of cork. Also, in the top of barrel or tank.

Front 10

Topping Up

Back 10

Replacing lost wine in barrel or bottle

Front 11

Le Chai

Back 11

Barrel room for aging wine

**Cellar below ground, Le Chai above ground**

Front 12

Vertical and Horizontal Tasting

Back 12

Vertical - same wine from range of vintages
Horizontal - dif wines from same vintage (typically same region and dif producers)

Front 13

Tired Wine

Back 13

Wine that has lost all its vibrancy of flavor, not a lot of smell or taste

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Budding

Back 14

Point where green shoots first appear on vine, young shoots susceptible to frost

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Early Budding

Back 15

Some grapevines bud early and are more susceptible to frost

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Late Budding

Back 16

Some are late budding, less chance of frost damage and may ripen later in the season

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Yield

Back 17

Amount produced by vineyard, may be measured in fruit, juice, volume or weight. Generally lower yield - higher quality wine)

Front 18

Clone

Back 18

Genetic variation of a single variety, propagated by removing a cutting and regrafting or planting.

Front 19

Mutation.

Back 19

Spontaneous change to genetic material in grapevine
Pinot Gris is mutation of Pinot Noir*

Front 20

Residual Sugar

Back 20

Sugar that remains in wine after fermentation. May also be added to soften the wine.

Front 21

Sweetness Levels

Back 21

Dry - No perceptible sweetness
Off Dry - Slight perception of sweetness (Ger Riesl)
Med Dry - Moderate sweetness

Front 22

Sweetness Levels con't

Back 22

Med Sweet - Distinct sweetness (not dessert)
Sweet - Considerable sweetness (dessert, icewine and saunterns)

Front 23

Aromatic

Back 23

Fragrant, spicey (of smell) and pleasantly pungent

Front 24

Aromatic Varieties

Back 24

Riesling
Gewurztraminer
Muscat
Pinot Gris
Chenin Blanc

Front 25

Aromatic Varieties Vinification

Back 25

Usually unoaked
No MLF
Vinified to preserve natural fruit character of the grape
Made in dry and sweet styles

Front 26

Riesling Info

Back 26

Some consider greatest of whites - King of whites
Stylistically versatile, long lived and versatile with food

Front 27

Riesling Features

Back 27

Early budding and Late ripening - In it's native region
compact clusters and small bunches

Front 28

Riesling Susceptability

Back 28

Coulture
Grey Rot and Noble Rot (botrytis)
Resistant to most other hazards

Front 29

Riesling Climate

Back 29

Ripens well in cool temperatures
Loses fruit aromatics if climates too warm

Front 30

Riesling Soil*

Back 30

Heat-retaining poor soils
Slate*
Sandy Loam

Front 31

Riesling Sweetness Levels

Back 31

Dry
Off Dry
Medium Sweet
Fully Sweet

Front 32

Methods of Making Sweet Wine

Back 32

Arrested fermentation - Kill yeast before it eats all the sugar
Back blending with sweet reserve

Front 33

Riesling Fermentation

Back 33

Cool temps preserve aromas
Stainless steel tanks have coils to lower/raise temps

Front 34

Riesling Aging & Cellaring

Back 34

New oak influence is rare and released while young
Best wines will improve in bottle

Front 35

Riesling Notable Regions - Germany

Back 35

Generally lower in alcohol and some residual sugar and high acidity. Most widely planted grape and all ranges of sweetness levels produced
**Mosel - Rheingau**

Front 36

Rielsing Notable Regions - Alsace

Back 36

Many german influences but wines tend to be more drier and contain more alcohol

Front 37

Rielsing Notable Regions con't

Back 37

Austria
Australia (Clare Valley and dry style)
Niagara
New Zealand

Front 38

Riesling

Back 38

Dry to medium sweet styles
Lemon/Lime - Floral - Peach - Mineral - Beeswax - Petrol

Front 39

Riesling

Back 39

Dessert style wines
Apricot - Honey - Raisen - Baked Apple - Petrol

Front 40

Riesling Palate

Back 40

Sweetness - All levels produced
Acidity - High (makes it very food friendly)
Body - Light to medium
Alcohol - Low to moderate

Front 41

Riesling Food Pairing

Back 41

Veratile
Fatty white meats
Roast pork
Spicy and fried foods
Szechuan and Thai food

Front 42

Gewurztraminer Info

Back 42

Two reasons why it is not widely planted
1. Difficult to grow
2. Can divide drinkers into love it/hate it groups

Front 43

Gewurztraminer Features

Back 43

Early budding
Mauve/blush coloured ripe berries
Small bunches
Build high sugar levels
Naturally low acid

Front 44

Gewurztraminer Susceptibility

Back 44

Coulure
Rot
Winter Freeze

Front 45

Gewurztraminer Climate

Back 45

Warm, with long ripening season

Front 46

Gewurztraminer Soil

Back 46

Deep, well drained loam
Clay

Front 47

Gewurztraminer Fermentation

Back 47

Cool to preserve natural aromatics
Pre-fermentaition skin contact results in brassy hue (for a short while and rare for a white)
All sweetness levels produced

Front 48

Gewurztraminer Cellaring

Back 48

Meant to be drunk 1-2 years after release

Front 49

Gewurztraminer Notable Regions
Alsace

Back 49

Wines range from Dry - Off Dry - Dessert

Front 50

Gewurztraminer Notable Regions
Germany

Back 50

Warmer areas
Not as widely grown as Riesling

Front 51

Gewurztraminer Appearance

Back 51

Med to intense gold to brass/pink colour

Front 52

Gewurztraminer Nose

Back 52

Intensly aromatic
Perfume - Floral - Soap - Lychee - Citrus Peel - Baking Spice - Tropical Fruit

Front 53

Gewurztraminer Palate

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Sweetness - All levels
Acidity - Low to meduim
Body - Full
Alcohol - High
Oily texture

Front 54

Gewurztraminer Food Pairings

Back 54

Heavy white meats and game
Roast pork and Goose
Strong Cheese
Spicy Asian Cuisine (lower alcohol)

Front 55

Muscat Info*

Back 55

Could be the oldest*
Many sub varieties (Ottonel, of Alexandria, blanc a petits grains)
White, Pink and Black versions

Front 56

Muscat Climate

Back 56

Thrives in warmer climates - Mediterranean climate

Some sub-varieties successful in cooler regions

Front 57

Muscat Soil

Back 57

Successful on many soil types

Front 58

Muscat Fermentation

Back 58

All styles of wine
Dry - Med Sweet - Dessert - Sparkling - Fortified - Fortified and Oxidized

Front 59

Muscat Notable Regions
Asti and Moscato d'Asti

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Wines from Italy - sweet sparkling and semi sparkling wines

Front 60

Muscat Notable Regions
Alsace

Back 60

Dry and dessert wines

Front 61

Muscat Notable Regions con't

Back 61

Muscat de Beaumes de Venise
Languedoc-Roussillon (sweet fortified wines)
Greece (fortified wines from Muscat)
Australia

Front 62

Muscat Appearance

Back 62

Very pale straw to medium gold

Front 63

Muscat Nose

Back 63

Highly aromatic - one of few grapes to smell like grapes
Florel - Honeysuckle - Tangerine - Orange blossoms

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Muscat Palate

Back 64

Sweetness - Dry to dessert style
Acidity - Low
Non fortified - Light to med body and med alcohol
Fortified - Med to full body, high alcohol

Front 65

Muscat Food Pairing

Back 65

Dry Style - Egg dished, asparagus, delicate white meats and pheasant
Sweet Fortified Style- fruit tarts, creamy cheese, ice cream
Oxidized Fortified Style - caramel desserts

Front 66

Pinot Gris/ Pinot Grigio Info

Back 66

Gris versus Grigio
Very Popular
Substantial stylistic variations

Front 67

Pinot Gris Features*

Back 67

Dark skinned
Pinkish-blue berries
Mutation of Pinot noir*
Naturally low acid

Front 68

Pinot Gris Susceptibility

Back 68

Botrytis

Good resistance to other hazards

Front 69

Pinot Gris Climate

Back 69

Wide range of suitable climates

Front 70

Pinot Gris Soil*

Back 70

Warm, deep soils*

Front 71

Pinot Gris Harvesting

Back 71

May be picked early to maintain acidity - Italy

Front 72

Pinot Gris Fermentation

Back 72

Pre-fermentation skin contact results in brassy hue in wine - Gris
All styles of sweetness produced
May be old barrel fermented - Gris may get oak

Front 73

Pinot Gris Oak Aging

Back 73

Some new world styles of wine have some oak influence

Front 74

Pinot Gris Cellaring Potential

Back 74

Most to be drunk shortly after release - 1 to 3 years

Front 75

Pinot Gris Notable Regions

Back 75

Alsace - Full bodied, oily style and dry, off-dry and dessert wines (Gris)

Italy - Crisp and neutral, dry style (Grigio)

Front 76

Pinot Gris Notable Regions con't

Back 76

Oregon - Spicy and med bodied. May have oak. (Willamette Valley) and (Gris)

New Zealand - Med to full bodied (Central Otago) and (Gris)

Front 77

Pinot Gris Appearance

Back 77

Med to intense brassy/gold

Front 78

Pinot Gris Nose

Back 78

Gentle aromatics, quite perfumed when well ripened

Pear, spice, apple, floral, citrus, honey

Front 79

Pinot Gris Palate

Back 79

Sweetness - All levels
Acidity - Low to medium
Body - Med to full (Gris)
Alcohol - Med to high (Gris)
Grigio - Mild to med alcohol and body

Front 80

Pinot Gris Food Pairings

Back 80

Roasted white meats
Goose
Bacon and onion pie
Chicken liver pate
Strong cheese

Front 81

Chenin Blanc General Info

Back 81

A varietly of decline in all of its major regions

Called steen

Front 82

Chenin Blanc Features

Back 82

Early budding and late ripening

Front 83

Chenin Blanc Susceptibility

Back 83

Bunch rot

Botrytis

Front 84

Chenin Blanc Climate

Back 84

Cool with long growing season

Relatively dry

Front 85

Chenin Blanc Soil

Back 85

Limestone, schist, tuffeau

Front 86

Chenin Blanc Fermentation

Back 86

All sweetness styles produced

Cool temperatures to preserve aromatics

Front 87

Chenin Blanc Oak Aging and Cellaring

Back 87

Wines very rarely influenced by new oak flavors

Best wines will improve 5+ years

Front 88

Chenin Blanc Notable Regions
Loire Valley

Back 88

Region of France (Vouvray, Coteaux du Layon and Savennieres)
All styles of Chenin Blanc.
Bone dry to botrytis-affected dessert wines

Front 89

Chenin Blanc Notable Regions Con't

Back 89

South Africa - a.k.a Steen. Prodominantly made in a dry style

Front 90

Chenin Blanc Apperance

Back 90

Med straw

Front 91

Chenin Blanc Nose

Back 91

Mod aromatics

Hay, apple, quince, white, mushroom, wet wool, floral

Front 92

Chenin Blanc Palate

Back 92

Sweetness - Dry to dessert style
Acidity - High
Body - Medium
Body - Light to medium

Front 93

Chenin Blanc Food Pairings

Back 93

Goats Cheese
River Fish
Pates and terrines
Apple pie

Front 94

Quiz

Back 94

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Front 95

1. What part of the fermentation process in inhibited after the alcoholic fermentation?

Back 95

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Front 96

2. What important feature of Gewurztraminer is evident in it's appearance?

Back 96

Pre-fermentation skin contact results in brassy hue to wine. Range from intense gold to brass/pink colour.

Front 97

3. What soil in Germany gives Riesling it's greatest expression?

Back 97

Slate

Front 98

4. What feature of Riesling makes it a good white grape for aging?

Back 98

High acidity

Front 99

5. What is the synonym for Pinot Gris in Italy?

Back 99

Pinot Grigio

Front 100

6. What flowering tree is said to be a part of the Pinot Gris flavor profile?

Back 100

Orange blossom

Front 101

7. How are the aromatic features of Muscat maintained during fermentation?

Back 101

.

Front 102

8. What type of climate does muscat enjoy the most?

Back 102

Mediterranean