Definitions** Flashcards

Question

What is the meaning of capovolto?

Answer 1

variation of Guyot vine training system; referred to as cappuccina in the Veneto; also double capovolto which is same training system as capovolto but with two canes;

Answer 2

Veneto term for Doppio Capovolto wine training system

Answer 3

thin calcarious-clay layer under a clay-based topsoil

Answer 4

typical wood barrel used for production of Vin Santo in Toscana, 30-200 liters

Answer 5

rosato in Abruzzo

Answer 6

rose from Lombardia and Veneto near Lake Garda

Answer 7

process that lets chilled grape juice settle for a short time before fermentation begins

Answer 8

indicating original and best portions of the associated DOC

Answer 9

a cold (8-12 deg C) pre-fermentation maceration of juice and skins for up to 6 days to extract fruit aroma without tannin

Answer 10

chilling the wine so that tartrate crystals can be removed before bottling

Answer 11

traditional Italian agricultural system where multiple crops were grown together; typical of mezzadria

Answer 12

a geological basin at the foot of the alps surrounding Bolzano in Alto Adige

Answer 13

voluntary trade association of producers, merchants and cooperatives that promotes the local DOC/G

Answer 14

small geographic subdivision within a municipal territory; not administrative entities, but similar to hamlet or neighborhood

Answer 15

a low training system characterized by a permanent cordon of old wood (or two) trained horizontally

Answer 16

grape shatter; poor fruit set caused by a lack of carbohydrates usually brought on by cloudy and/or wet conditions during flowering

Answer 17

superior site

Answer 18

a brand name (created by consortium) given to sparkling roses in the Oltepo Pavese Metodo Classico DOCG (at least 70% Pinot Nero)

Answer 19

daily, as in the daily temperature shift between day and night

Answer 20

the official rules and guidelines for appellations mandated by Italian law

Answer 21

a sweet wine (more than 45g/l of sugar

Answer 22

a mineral containing calcium and magnesium

Answer 23

sparkling wine made without dosage

Answer 24

a North American fungal disease (peronospera) that attacks plants in warm and humid weather

Answer 25

dark; refers to very dark wines made with Lagrein in Alto Adige/Sudtirol; grape high in anthocyanin

Answer 26

a still wine

Answer 27

quality (DOC/DOCG) band label for wine bottles

Answer 28

traditional straw basket bottle used for Chianti

Answer 29

literally shriveled; wine label for a passito wine made from semi-dried grapes in Valle d'Aosta (usually Moscato or Pinot Grigio)

Answer 30

soils comprising alternating layers of sandstone and calcareous marls

Answer 31

a lightly sparkling or fizzy wine

Answer 32

fruit house; protected, well ventilated lofts on the hillsides for drying grapes

Answer 33

a metamorphic rock that is crumbly, clayey and schist-like with sharp edges and a tendency to flake (found in Chianti Classico and Montalcino and linked to albarese)

Answer 34

abnormal swelling or outgrowth of plant tissue suggesting infection

Answer 35

a high-training system

Answer 36

an important aromatic compound of the Moscato grape that contributes to Asti's aromas

Answer 37

an accumulation of rocks and sediment carried and deposited by a glacier; often linked to lakes of Lombardia

Answer 38

traditional Tuscan practice whereby a small portion of grapes was left to desiccate then used to start a second fermentation within the newly made wine, encourages MLF

Answer 39

condition usually caused by poor weather at flowering whereby grapes fail to develop properly, aka coulure

Answer 40

wooden racks used for air-drying grapes; aka arele

Answer 41

the malignant form of Botrytis cinerea

Answer 42

a low-training system in which one or two canes are kept every year to be trained horizontally

Answer 43

removing suspended proteins (by fining) in order to enable a wine to withstand high temperatures without becoming hazy

Answer 44

a geological age in the middle Miocene period; also referred to as Serrafallian; its soils are mainly sandstone and sand

Answer 45

rack formed by cooling magma or lava

Answer 46

estate-bottled

Answer 47

originating in a specific place

Answer 48

carved niches used for wine storage in the cellars on Monferrato (Piedmont)

Answer 49

rosato made from Lagrein [KL]

Answer 50

relating to or associated with lakes (e.g. soils of Umbria)

Answer 51

period in which leaves die and fall from the vine in autumn

Answer 52

dead yeast cells

Answer 53

letting a wine rest on the dead yeast cells after fermentation has finished

Answer 54

the sulfer released when yeast scavenges nitrogen from amino acids in nitrogen-deficient musts

Answer 55

fortified wine

Answer 56

a starter culture, a thick deposit of wine soaked lees left in the bottom of a Vin Santo barrel to initiate fermentation of the next batch

Answer 57

aka Mistral, a strong, cold, northweterly wind that blows across the northern part of Mediterranean

Answer 58

flat grasslands [magredi > Serengeti]

Answer 59

malolactic fermentation: the conversion of malic acid to lactic acid through the action of bacteria

Answer 60

proteins found in cell walls of yeast

Answer 61

term used in Veneto for the dry stone walls of vineyard terraces (e.g. Valpolicella)

Answer 62

word used in Trentino and Alto Adige to indicate an estate winery or rural homestead

Answer 63

a list of delimited vineyard areas allowed to appear on labels in certain appellations, similar to concept of "cru"

Answer 64

rocks that have been changed over a long period of time by intense pressure and heat

Answer 65

the classic method of sparkling wine production as done in Champagne

Answer 66

a share-cropping system whereby the landowner allows a farmer to cultivate his land in exchange for a portion of the crop

Answer 67

vintage (as in Otrepo Pavese Metodo Classico DOCG and Trento DOC)

Answer 68

sweet wine made with grapes affected by noble rot

Answer 69

must; unfermented grape juice

Answer 70

MCR = RCGM (English) - rectified concentrated grape must; rectified: acidity neutralized and phenolics extracted

Answer 71

cooked grape must

Answer 72

indigenous

Answer 73

the beneficial form of Botrytis cinerea fungus

Answer 74

sparkling wine made without dosage (no added sugar)

Answer 75

a wine released shortly after it is made; similar in concept to Beaujolais Nouveau. By law, novello label indicates at least 40% of of wine is made by the carbonic or semi-carbonic maceration methods

Answer 76

white wines made with red winemaking techniques (e.g. extended skin contact)

Answer 77

the formation of mountains

Answer 78

a sweet wine made from semi-dried grapes

Answer 79

the local name for terraces in Friuli's Carso DOC

Answer 80

a traditional high-training system where the wine grows overhead on a supporting structure

Answer 81

a variant of tendone traditional to Abruzzo

Answer 82

the traditional overhead training of Trentino; vines grow along an inclined arm

Answer 83

the traditional overhead training system of Veneto; wines grow along a horizontal arm

Answer 84

a complex series of chemical reactions in which a plant uses sunlight to convert carbon dioxide and water into sugar and oxygen

Answer 85

a North American louse that feeds on the roots of grapevines

Answer 86

a traditional method of air drying drapes by tying the grape clusters with twine and hanging them from rafters (e.g. Ricioto di Gambellara)

Answer 87

local Friuli term for Flysch of Cormons (alternating soil layers of sandstonde and calcareous marls)

Answer 88

a dark red or purple igneous rock with embedded feldspar or quartz crystals; a volcanic soil

Answer 89

Oidium, a North American fungal disease

Answer 90

powdery mildew, a North American fungal disease

Answer 91

straw-covered bottle similar to Chianti's fiasco, but a bit more oblate in shape; traditional in Orvieto

Answer 92

material or rock formed by the accumulation of volcanic rock fragments scattered by volcanic explosions (e.g. tuff, ash and lapilli)

Answer 93

travaso, the process of separating wine form solid particles such as spent yeast cells by removing the wine from the vessel

Answer 94

term used for the sweeet wines of Veneto

Answer 95

sugar not consumed by yeasts and remaining in the a finished wine

Answer 96

a wine that went through an extended period of ageing before release compared to the non-riserva version; may also have stricter production requirements

Answer 97

Italy's unification omovement

Answer 98

label term used in Coneglianco Valdobbiadene to indicate one of the 43 top sites - those found on steep slopes

Answer 99

rocky cliffs found in Roero, Piemonte

Answer 100

well exposed, terraced sites; in Friuli the work is often used in the neames of estates, vineyards or wines

Answer 101

a rose wine

Answer 102

a red wine

Answer 103

sandy soils fund along the bank of the Tanaro River in Piemonte

Answer 104

Italian term for saigneee or bleeding the tank; techniques used to make rose

Answer 105

translates as selected; term used in Alto Adige (Lago di Caldaro DOC) and Umbria (Colli del Trasimeno DOC) for wines that have a higher alcolhol levels that the minimum for those areas (aka Auslese in Alto Adige)

Answer 106

dark, see Dunkel (e.g. Lagrein)

Answer 107

a dry wine (max 0.4% or 4 g/l of sugar)

Answer 108

term used in parts of Piemonte to indicate a superior site that is particularly well-exposed and sunny [sori>sunny]

Answer 109

a fully sparkling wine

Answer 110

delimited and well-ventilated area where grapes are dried in the sun

Answer 111

small pores on a grape leaf

Answer 112

fermentatzione arrestata; a situation in which the yeast in a fermenting must die before converting enough sugar into alcohol

Answer 113

a wine with a higher minimum actual alcohol content compared to the non-superioire version of the same wine (0.5 - 1% more). Often also have stricter production criteria

Answer 114

a high training system for the vine

Answer 115

label term indicating a sparkling wine made in the traditional method

Answer 116

a high training method that forms a tent with the canopy allowing the grapes to grow underneath it

Answer 117

white soils; reference compact calcareous marls found in Piemonte

Answer 118

reddish soils; often refers to Piemonte soils high in clay and rich in iron-oxide and magnesium (plural of terra rossa)

Answer 119

relating to Germanic peoples

Answer 120

Veneto term for soils of decomposed basalt (volcanic) around village of Marano (east of Padova)

Answer 121

a wooden vessel holding 500 liters [about 1000 pounds, so contents weigh half a ton]

Answer 122

a geological age in the late Miocene period; its soils are fertile and compact calcareous marl

Answer 123

the process in which a plant releases water vapor through its stomata; similar to human perspiration

Answer 124

Italian for tuff; soft porous volcanic rock formed by ejected volcanic material and ash that solidified and cemented over time [not related to limestone tufa or tuffeau as in Loire Valley]

Answer 125

harvest or vintage

Answer 126

late harvest, wine made from late harvest grapes, can be dry or sweet

Answer 127

the point at which the grapevine stops growing and begins to ripen its fruit. Grape berries change color and soften

Answer 128

a fortified wine flavored with herbs and spices; commonly drunk as an aperitif or used in cocktails

Answer 129

a Roman road that connected the city of Piacenza in the west to Rimini on the Adriatic coast in the east

Answer 130

a single vineyard; the term vigna is followed by the name of the vineyard. Labeling term suggests a stricter production criteria

Answer 131

see vigna - a single vineyard

Answer 132

classic Tuscan dessert wine usually made from air-dried Trebbiano Toscano and Malvasia Bianc Lunga grapes; translates as "holy wine" [not Vino Santo from Trentino!]

Answer 133

leftover, unpressed skins and lees

Answer 134

meditation wine; commands quiet, respect and contemplation to fully realize complexity.

Answer 135

bulk wine used as a blending component to boost color, body and/or alcohol of a weaker wine

Answer 136

free-run wine

Answer 137

In Trentino, a long-lived dessert wine made with dried Nosiola grapes that have been affected by noble rot. The name translates as "holy wine." [not Vin Santo from Tuscany!]

Answer 138

a non-temperature controlled storage room or loft where Vin Santo caratelli are stored

Answer 139

a lively (lightly fizzy) wine

Answer 140

microscopic fungi that convert grape sugars into alcohol

Answer 141

the process of collecting and recording data on soil, climate, topography, altitude, humidity, rainfall, sunlight hours and other factors in an effort to establish how these parameters influence and affect the wine's growth cycle in a specific delimited area. The resulting data verifies the quality potential of specific grape varieties to grow within specific areas.

Answer 142

a term used in Piemonte to describe an aged Barbara that has taken on characteristics traditionally associated with Barolo

Answer 143

grape variety

Answer 144

version = change of color of the grape berries; onset of ripening

Answer 145

verb to harvest

Answer 146

vine grower

Answer 147

clay fining agent that binds with proteins

Answer 148

fining agent that binds with tannins

Answer 149

fining agent that binds with tannins

Answer 150

fining agent that binds with tannin and acid

Definitions** Flashcards

(189 cards)