What are the culinary traditions in E-R?
Parmigiana-Reggiano
Prosciutto di Parma
Balsamic
Meat pasta sauces
Cheese, cream, cured meats
Describe the history of wine in E-R
-Celts native to region, vines introduced
-Estrucaens continued vinification
-Romans continued cultivation and improvements
-Declined in 18th & 19th century
-Cooperatives established mid-19th century and large wineries drove wine industry
Name the 3 Lambrusco varieties and major qualities
Salamino (salami-like shape) - most balanced. Most widely planted
Grasparossa - fleshy, full body, most tannic. 2nd most planted
Sorbara - lightest color, body, alcohol and structure. “Benchmark” variety
What are the NtK varieties in E-R (4 red, 4 white)?
Lambrusco di Sorbara
Lambrusco di Salamino
Lambrusco Grasparossa
Sangiovese
Albana (w)
Grechetto/Pignoletto (w)
Malvasia di Candia Aromatica (w)
Trebbiano Romagnolo (w)
What factors influence climate in E-R?
Plains - 48%. Continental, hot, driest. Po river increases humidity.
Mountains - 25%. Northern Apennine’s No vines
Hills - 27%, Semi - continental.
How is Emilia Romagna divided politically and what are wine growing sub-divisions?
Emilia: western and central and considered a part of Nothern Italy. Piacenza, Parma, Reggio Emilia, Modena, Ferrar, Bologna
-generally frizzante wines
Subdivision - Hills of Piacenze, Hills of Parma, Lambrusco District, Bologna District
Romagna: southeastern and considered central Italian. Ravenna, Forli-Cesena, Rimini.
-generally still wines
Romagna DOC
How does the Po River and Hills influence the climate of E-R?
Po: moderates, creates humidity, fertile valleys with sandy, clay soils
Hills: more rain, soils are rockier. Erosion can be a problem. Creates sturdier wines
What are the 2 most commonly planted grapes in Emilia Romagna?
Trebbiano Romagnolo (w)
Sangiovese
What varietal from Emilia Romagna is used for botrytised wines?
Albana
Grown mostly in Romagna
E.g. Sacco Matto passito
What variety is most associated with Emilia?
Lambrusco
List the varieties associated with Romagna
Trebbiano Romagnolo
Albana
Wines tend to be simple
Describe wine production in Emilia Romagna
One of the top producers in Italy
25% DOC/DOCG (2 DOCG, 19 DOC) 40% ICT
Slightly more red than white
Hillsides - single vinyeards
Sub-regions in Emilia focus on frizzante
Sub regions in Romagna focus on still
Gutturnio DOC wines are:
Barbera/Bonarda (Croatina) blends from Emilia
What are the main DOCs of Hills of Paicenza?
Colli Piacentini: mainly white, hilly, Malvasia & Vin Santo; Barbera
Gutturino: Barbera/Bonarda blend. Usually frizz are
Superiore & Reserve- still & dry
What is the Via Emilia?
A Roman road that connected Piacenza to Rimini (Adriatic) that became a major trade route
What is one of the most ancient native varieties in Italy?
Lambrusco
Related to each other but distinct varieties
Where did Sangiovese originate? Where is it considered traditional?
Thought to be Tuscan in origin but closely related to several southern grapes.
High quality clones originated in Romagna so it is considered traditional there
What are the traditional and modern wine training methods in ER?
Traditional: natural supports (trees), Pergola Romagna
Co-planted, aka promiscuous viticulture
Modern:
Emilia - Geneva Double Curtain & Sylvoz (high training, machine harvest)
Romagna -GCD, guyot
Describe the wine industry in ER and name the largest IGTs
85% total production from cooperatives
More than 2/3 of growers belong to cooperatives - largely in Lambrusco zone
Emilia and Rubicone IGT some of Italy’s largest producing
Describe the climate in Hills of Piacenza and the styles of Colli Piacentini and Guttornio
Climate: similar in climate and grapes to Oltrepo Pavese - hills with good soil and air circulation
Piacentini - Malvasia di Candia Aromatica- off-dry to sweet, still or semi-sparkling whites.
Vin Santo
Barbera, Bonarda (Croatina) dry to off-dry
Guttornio - Barbera/Bonarda blend
Dry to off-dry. Still to frizzante
Describe the classic style of Lambrusco
-Pink foam
-Dry to off-dry
-High acid, bright red fruit
-Moderate alcohol 10 -12% abv
-Light tannins
-Mostly frizzante, some spumante from tank method
-DOC, mushroom cork
-Serve lightly chilled
-Small portion ancestral
How is Aceto Balsamico Tradizional made and labeled?
Lambrusco Trebbiano Romagnolo grapes must boiled to syrup of 4 - 5% abv
Matured in oxidized barrels for min of 12 years. Extra aged - 24 yrs
Moves through different barrels
DOP label
What is the blend of Colli Bolognesi Pignoletto DOCG?
85% Grechetto/Pignoletto
Frizzante, spumante,
superiore(still).Classico - 95%
One of two DOCG in E-R
What was the first DOCG in Emilia Romagna?
Romagna Albana. (Also the first white DOCG in Italy)
Still, dry (secco ) to sweet (dolce). Some passito, can be noble rot affected
Can be barrel aged.
