Italy Flashcards
Chianti
- Sangiovese (75-100% & 80-100% for Classico) named after a small region in Tuscany
- Can be blended with Canaiolio, Colorino, Cab Sauv and Merlot
- General aging rules:
- Chianti - aged 6 months, young, simple and tart
- Superiore - aged for a year, slightly bolder with smoother acidity
- Riserva - aged for 2 years, usually the top wines of a producer
- Gran Selezione - aged at lead 2.5 years (only used in Chianti Classico)
T.N. - ruby red color with flashes of burnt orange, dry with tart cherries, violet, dried oregano, sweet tobacco and balsamic vinegar “smells and tastes like Italy”
Pairing - simple pasta fishes, pizza, lamb, roasted beef, duck, game
Barolo
- Nebbiolo from Piedmont, Italy
- Must be stored 3 years before release (5 years for Riserva)
T.N. - lightly colored garnet and floral, but rich, deeply concentrated full bodied, leathery with red clay minerality. Pronounced tannins and acidity. Despite the tannic structure the wine has fruity flavors of cherry and raspberries with aromas of rose and anise
Pairing - Ribeye Steak, burrito, triple cream cow cheese, butter, grilled veggies, mushrooms, funghi pizza
Barbaresco
- Nebbiolo from Piedmont, Italy
- Must be stored for 2 years (4 for Riserva)
- Less tannic than Barolo because its soil has more nutrients
-T.N. - light in color, rose, violet, cherry and much brighter than Barolo, vibrant acidity and velvety texture
Pairing - mushroom risotto, powerful cheese (blue), grilled meat
Valpolicella
- Made from 3 grapes; corvina veronese (up to 70%), rondinella and molinara
- Similar to a Beaujolais wine
- Typically no oak aging
T.N. - medium bodied, nice ruby color, crisp acidity, refreshing sour cherry and aromatic herbs
Pairing - burger, roasted chicken, mild cheese
Amarone
- The patriarch of Valpolicella in Verona, Italy
- Amarone means the great bitter in Italian
- 3 grapes Corina 45-90%, up to 50% Corvinone and 5-30% Rondinella and other approved grapes up to 25%
- From the oldest most mature vines, picked a bit later to ensure ripeness and then left all winter to dry into raisins. Over the 120 days that this occurs the grapes will lose 30-40% of their weight
- Intense concentration and high sugar content which translates to 15% or higher alcohol levels
- Aged in French oak or chestnut (traditional) aging starts about a half-year after harvest date (normale aged min 2 years, riserva aged min 4 years)
- Allegriniand Masi tend to be bolder because they are made in the modern method and have more oak (adds chocolate, molasses and vanilla flavor)
T.N. - bold aromas of cherry liqueur, black fig, carob, cinnamon, plum and green peppercorn. Has residual sugar that compliments and tames the naturally high acidity and adds to its boldness
Pairing - braised beef, wagyu, game, duck, strong cheeses, robust pasta
Brunello di Montalcino
- 100% Sangiovese from Tuscany
- Aged 5 years (6 for riserva) - min of 2 years on wood and min 4 months in the bottle before release
- Traditional method is in Slavonian oak which impart little oak and modern which use French oak (barriques “small barrels”) to impart more oak. Modern are ready to drink sooner because of the exposure to more oak
T.N. - dark with rich brilliant red hue on the rim, preserved sour cherry, dried oregano, aged balsamic, red peeper flake, fig, sweet tobacco, espresso and leather. Smooth tannins and good acidity
Pairing - red meats, tomato based dishes, lamb, truffles
Super Tuscan
- Red blend from Tuscany using grapes not indigenous to Italy
- Ex.s Merlot, Cab Sauv, Cab Franc and Syrah
- Tignanello was the first super Tuscan and is a blend of 80% Sangiovese, 15% Cab Sauv and 5% Cab Franc
T.N. - blackberry, plum, licorice, bittersweet chocolate, vanilla and tar. Rich and smooth with supple firm tannins
Pairing - red meat, braised beef or veal, anything with garlic and rosemary, regional cheeses (pecorino)
