ISG Sommelier case studies
ISG Sommelier · Put your knowledge to work in context.
The Sommelier Diploma Program (SDP) is the third stage of the sequential credential pathway offered by the International Sommelier Guild (ISG), a professional wine-education and credentialing institution with institutional origins dating to 1982. Candidates reach the SDP only after the Intermediate Wine Certificate (IWC) and the Advanced Wine Certificate (AWC); the SDP is described in ISG's own materials as advanced sommelier education integrating wine, service, viticulture, enology, markets, culture, hospitality, and professional application. The ISG Sommelier case studies are 5 cases and about 3,323 words.
1Stuck Pinot Noir Fermentation with a Bottling Deadline
A 6,000-litre stainless-steel tank of Pinot Noir (clone 777, Willamette Valley) was inoculated with EC1118 at 20 °C after settling. Initial sugar was 28.8 °Brix, pH 3.55, YAN 140 mg/L, and the winemaker added 60 g/hL DAP at one-third sugar depletion.
701 words, about 4 min2Wet Cardboard Complaint in a Chablis Flight
At 21:40 on a Friday, table 12 in a 90-cover restaurant orders a 2019 Chablis Premier Cru from a 120-bin list. The guest, a regular who spends €400 per visit, says the wine smells of 'wet cardboard' and asks for a replacement.
514 words, about 3 min3By-the-Glass Pour Cost and Oxidation in a Bistro
A 60-seat neighbourhood bistro runs 12 wines by the glass, all poured at 150 mL from 750 mL bottles. The target pour cost is 24%.
701 words, about 4 min4First EU Order with a Sticker Label Plan
A 12,000-case winery in Oregon has received a first order from a Swedish importer: 2,400 bottles of 2022 Pinot Noir, 75 cl, 13.8% ABV, total SO2 110 mg/L, fined with egg white, unfiltered, natural cork. The importer wants six-packs with a Swedish-language back label and an e-label QR code, delivered to Gothenburg by 1 September.
703 words, about 4 min5Sulfite Sensitivity and Calorie Claims at a Hotel
A four-star hotel with a spa and a 140-cover restaurant is revising its wine list for a health-conscious clientele. The F&B director wants a 'light and clean' section with calorie labels and a 'no added sulphites' claim.
704 words, about 4 min