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Italian Wine > Glossary of Italian Wine Terms > Flashcards

Glossary of Italian Wine Terms Flashcards

(81 cards)

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1
Q

abboccato

A

off-dry; somewhat sweet (approx. 7–15 g/l residual sugar for still wines, 12–35 g/l for frizzante wines, and 32–50 g/l for sparkling wines)

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2
Q

affinamento

A

finishing; refinement (of a wine after vinification and blending, before release)

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3
Q

amabile

A

semisweet; demisec (approx. 15–45 g/l residual sugar for still wines, 30–50 g/l for frizzante wines, and 40–100 g/l for fortified wines; not used for sparkling wines)

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4
Q

anidride carbonica

A

carbon dioxide

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5
Q

anidride solforosa

A

sulfur dioxide

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6
Q

annata

A

vintage; year of harvest

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7
Q

appassimento

A

the process of drying grapes, usually on straw mats in airy lofts, to concentrate their sugars.

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8
Q

asciutto

A

bone dry (officially synonymous with secco: less than approx. 7 g/l residual sugar for still wines, 17–32 g/l for sparkling wines)

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9
Q

autoclave

A

pressurized tank

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10
Q

azienda agricola

A

wine estate; a farm that grows at least half grapes and produces its own wine

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11
Q

azienda vinicola

A

a winemaking firm that buys most or all of its grapes from growers

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12
Q

argilla

A

clay

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13
Q

barile

A

small wine barrel, typically made of wood and holding about 50 liters

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14
Q

bicchiere

A

wineglass; drinking glass

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15
Q

biologica

A

organic (agriculture)

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16
Q

botte

A

(pl botti) Large cask for aging wine. Traditionally made from chestnut or Slavonian oak. Usually very large, typical capacity being 50 hl (about 5.000 bottles). Also called fusto

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17
Q

bottiglia

A

bottle (pl bottiglie)

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18
Q

buccia (d’uva)

A

grape skin

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19
Q

bricco

A

piedmontese term for hilltop vineyard. Sometimes bric.

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20
Q

cantina

A

cellar; winery

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21
Q

cantina sociale

A

winery cooperative

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22
Q

cavatappi

A

corkscrew

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23
Q

cerasuolo

A

cherry red; also, a wine of that color, usually rose from Abruzzo

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24
Q

chiaretto

A

claret; a color on the border between a deep rosato and a light red, usually rose from Lombardy and Veneto

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25
Ramato
usually rose from Friuli Venezia Giulia
26
vino di una notte
which can be humorously translated in English as “one-night wines”; rose made with shorter macerations (roughly 6-12 hours)
27
vino di un giorno
rose made with longer macerations (roughly 24 to 48 hours)
28
colle
hill (pl colli)
29
collina
small hill (pl colline)
30
consorzio
an association, or consortium, of producers
31
cascina
farm-house. Often used as part of a winery name.
32
dolce
sweet (more than 45 g/l residual sugar for still and frizzante wines, more than 50 g/l for sparkling wines, more than 100 g/l for fortified wines)
33
dosaggio
dosage; the liquid added to classic-method sparkling wine after disgorging for sweetening and topping up
34
enoteca
wine shop; wine bar
35
etichetta
label
36
ettaro
hectare (equivalent to 2.47 acres)
37
ettolitro
hectoliter (100 liters, equivalent to about 26.4 U.S. gallons or 11.1 cases)
38
enotria
anglicized spelling of Oenotria, the ancient Greek name for Italy, which means "land of wine".
39
fattoria
farm; farmhouse; rural wine estate. today large wine estate. traditionally, was the central winery on a sharecropping farm, to which the various sharecroppers would contribute a portion of their grapes
40
fecce, feccia
sediment from the winemaking process; dregs; lees
41
fresco
fresh; crisply acidic
42
frizzante
effervescent; fizzy; exhibiting carbon dioxide bubbles in solution, but at a lower pressure than a fully sparkling (spumante) wine
43
fiasco
flas, as in the straw-covered bottles of Chianti.
44
grappa
spirit made by distilling grape pomace (skins and seeds)
45
galestro
name for the rocky, schist-like soils found in Tuscany. Also a name for a light white table wine made in Tuscany.
46
imbottigliato
bottled
47
invecchiamento
the aging process
48
invecchiato
aged
49
imbottigliato all`origine
estate-bottled
50
lotta biologica
the vineyard pest control strategy of using only biological (organic) means to combat pests, rejecting all chemicals except copper and sulfur
51
lotta guidata
literally, guided struggle or reasoned fight; the vineyard strategy of using chemicals only when damage from pests and disease is imminent, rather than proactively on a routine schedule
52
lotta integrata
integrated pest management; the vineyard strategy of using biological and chemical means in a coordinated plan to combat pests
53
marchio
trademark; brand (pl marchi)
54
metodo Charmat
the method of fermenting sparkling wine in pressurized tanks (autoclaves) and then transferring the wine into bottles under pressure; also called metodo Martinotti
55
metodo Martinotti
another name for metodo Charmat, especially in Piemonte
56
millesimato
vintage dated, usually referring to sparkling wine
57
monovitigno
varietal; a wine made from a single grape variety
58
mosto
grape must; juice for winemaking
59
muffa nobile
noble rot; botrytis (Botrytis cinerea)
60
produttore
producer
61
occhio di pernice
literally, "eye of the partridge." term used for rose-colored Vin Santo made from a predominance of red grapes.
62
pas dose
term used to describe very dry sparkling wines-those to which a final dose of liquor has not been added
63
secco
dry (less than 4–9 g/l residual sugar, depending on acidity level, for still wines; 17–32 g/l for sparkling wines; less than 40 g/l for fortified wines)
64
spumante
sparkling (wine)
65
Talento
a collective brand name for a style of sparkling wine made by the metodo classico; using only Chardonnay, Pinot Bianco, and/or Pinot Nero; with a minimum of 15 months’ aging on the lees; and made in a brut or drier style (less than 12 g/l residual sugar)
66
tenuta
estate
67
tranquillo
still; not effervescent
68
uva
grape
69
uvaggio
blend of grapes
70
vendemmia
harvest
71
vendemmia tardiva
late harvest
72
vigna
vineyard (pl vigne)
73
vigneto
vineyard, especially a large vineyard
74
zucchero
sugar
75
ronco
another local term for hill used especially in Friuli-Venezia-Giulia. pl ronchi
76
scirocco
warm breeze from North Africa, affects the climate in much of southern Italy
77
sfursat/sforsato
term used in Lombardy Valtelina to describe a wine made using dried grapes, essentially the same as an Amarone, except that it is made from different grapes.
78
sori
piedmontese term for an especially well-exposed vineyard or slope
79
tendone
system of training vines on high, flat rellises, used in plains to combat humidity by keeping grapes off the ground, typically associated with mass production.
80
vecchio
old or aged, sometimes an official term on labels that can be used only when a wine meets certain minimum ageing requirements.
81
vino novello
new or nouveau wine

Italian Wine (3 decks)

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