Flashcards in Nebbiolo, Barbera, Sangiovese Deck (26)
What climate is Nebbiolo grown in?
Describe the characteristics of Nebbiolo wine
Dry with high acidity, high tannins, medium to full bodied
pronounced red fruit (red cherry, red plum), dried herbs, floral character (rose, violet)
Nebbiolo is often matured for ___ time in oak to soften ___
Can producers use old oak or new oak?
Does Nebbiolo bottle age well? what characters does it develop?
Yes, due to high acidity and high tannins
mushroom, leather, tobacco
Describe Barolo DOCG, where is it?
What is the wine like?
Name another region nearby that make similiar wine
Piemonte, a horseshoe shaped valley facing south with steep slopes
Full bodied, pronounced flavours, high level of tannin, acidity, bottle ages well
Name and describe (simply) the denomination levels of italian wine
1. Vino a Denominazione di Origine Controllata e Garantita (DOCG)
More stringent version of DOC
2. Vino a Denominazione di Origine Controllata (DOC)
Specific, well defined region according to precise winemaking rules.
Cannot label grape variety
3. Indicazione Geografica Tipica (IGT) Created for Super Tuscans, equiv to Vin de Pays
Wine produced in a specific area
Vino da Tavola (VdT)
lowest level, no vintage
What climate is Barbera grown in?
Describe the characteristics of Barbera wine
Dry with high acidity, low to medium tannins, medium body.
Moderate red fruit (red cherries, red plums), sometimes black pepper
What are the maturation options of Barbera?
Usually unoaked, some choose to age for a time for complexity
Where is Barbera's greatest wine produced?
Compared to Nebbiolo, can Barbera be drunk earlier? Why?
What is a drawback of this?
Less aging potential.
What climate is Sangiovese grown in?
Describe the characteristics of Sangiovese
Dry with high tannins, high acidity, medium to full bodied
Medium to pronounced flavours of red fruit (red cherries, red plums), dried herbs
What are the maturation and blending options of Sangiovese?
Often aged in oak to soften tannins, add complexity
Can be single varietal or blended with small amounts of other black grapes
Describe each of the categories of wines of Chianti, and the wines themselves
1. Chianti DOCG
largest by area, varied quality, simple, inexpensive, not intended for aging
2. Chianti Classico DOCG
Higher altitude, in the hills around Chianti. Has a longer growing season. Pronounced red fruit, dried herbs, often see oak and will mature in bottle to produce meat and leather '
Chianti Classico Riserva DOCG
Same as Chianti Classico, stricter aging requirements, will show tertiary flavours on release
What is Brunello di Montalcino like? What is the wine like?
Warm and sunny and more southerly.
Powerful, full bodied, pronounced, high acid, high tannin, must mature in oak for an extended time. Long aging potential
What climate is Montepulciano grown in? Where is the most famous wine from?
Montepulciano d'Abruzzo DOC
What is Montepulciano wine like?
What are the maturation and blending options?
black fruit. dry, medium acidity, high tannins, light to medium body
Unoaked or matured in oak for a short time
What climate is Corvina grown in? What region is Corvina most associated with?
moderate climate, Valpolicella in the Veneto
Describe the wine of Corvina under Valpolicella DOC and Valpolicella Classico DOC
Light, full bodied, fruity, simple. Not matured, drink young
More body and concentration.
Describe the appassimento method. Which wine is made with Corvina in this method? What is this wine like?
Involved drying the grapes indoors to raisinate, concentrating the elements of the grape
full bodied, high alcohol, high tannin, pronounced fresh red fruit, dried fruit.
How is Recioto della Valpolicella DOCG made? Describe the wine
The apassimento method. Sweet red wine
What is a grape variety grown in both California and Puglia, what is it called in each region?
What fruit flavours does zinfandel have?
Red fruit ripening to black fruit
Describe white Zinfandel. How is it made?
medium sweet rose, low alcohol, pink, red fruit.
Short maceration by removing the yeast with a filter
Describe red Zinfandel/Primitivo.
Why is it matured in oak?
dry, medium to high acidity, and tannin, pronounced black fruit, oak, full bodied.
To soften tannins and add complexity
Is Zinfandel blended?