Session 1 Flashcards
(201 cards)
1
Q
Italy’s lakes are important local features, especially in the ________ part of the country
A
Northern
2
Q
____ _____ plays an important role in moderating the cooling influence of the Alps in the Valpolicella region
A
Lake Garda
3
Q
Lake Garda is size able enough to moderate local temperatures, tempering both _______ and ________ temperature swings
A
Diurnal, Seasonal
4
Q
____________ is a historic wine growing district in Veneto
A
Valpolicella
5
Q
The area of Valpolicella is north of the city of ______
A
Verona
6
Q
The area of Valpolicella is at the edge of the western and central foothills of the _____ _______ range
A
Monti Lessini
7
Q
The _____ river forms the western border of Valpolicella DOC
A
Adige
8
Q
The Adige River separates Valpolicella DOC from _________ DOC
A
Bardolino
9
Q
To the east, Valpolicella abuts the ______ Valley
A
Illasi
10
Q
Some parts of Valpolicella are shared with the _____ appellation
A
Soave
11
Q
Topographically, the region is composed of a series of fan-shaped hills and valleys situated in a _____-_____ orientation
A
North-South
12
Q
The climate is ____ thanks to the protection of the Monti Lessini Range and the influence of Lake Garda
A
Mild
13
Q
The cool air descending from Monti Lessini at night helps preserve the grapes _______
A
Acidity
14
Q
Most of the vineyards in Valpolicella DOC are on _____ facing, ________ hills
A
South, terraced
15
Q
Elevations can reach up to _____ meters
A
500
16
Q
Represents a light, easy-drinking style of wine
A
Valpolicella DOC
17
Q
In the _____’s Valpolicella DOC became one of the most exported and best-known Italian wines found outside of Italy
A
1970
18
Q
Initially, the Valpolicella DOC encompassed on the historic, or ________ zone
A
Classico
19
Q
______ _______ promoted the expansion of Valpolicella beyond the original, Classico borders
A
Global success
20
Q
More complex and weightier styles of Valpolicella DOC can be found within the _________ category
A
Superiore
21
Q
The historic heartland of Valpolicella
A
Valpolicella Classica
22
Q
Valpolicella Classica is in the _______ part of the district
A
Western
23
Q
Valpolicella Classica is located between the _____ _____ and the __________
A
Adige River & the Valpantena
24
Q
Valpolicella Classica comprises the ______ , ______ , and ______ valleys
A
Negrar, Marano, Fumane
25
Valpolicella Classica comprises the area surrounding the villages of ___ ______ __ ______ and ____________
San Pietro in Carano & Sant’Ambrogio
26
All Valpolicella wines labeled with the term “Classico” come from the ____________ ________ sub zone
Valpolicella Classica
27
__________ , also a valley, is located between the Valpolicella Classica and the Valpolicella Orientale
Valpentana
28
Subzone gaining recognition for the elegance and spicy mineral character of its wine
Valpantena
29
____________ ________ and __________ are officially designated subzones that appear on labels, while _____________ _________ covers the remainder of the appellation
Valpolicella Classica & Valpantena
Valpolicella Orientale
30
Is Valpolicella Orientale an officially recognized subzone?
No
31
Valpolicella Orientale primarily represents the _______ half of the Valpolicella region
Eastern
32
Valpolicella Orientale includes the ______ and ________ valleys
Illasi & Tramigna
33
Valpolicella Orientale partially overlaps the _____ district
Soave
34
One of the Conzorzio’s primary directives is to
Protect the reputation of the appellation and its wines
35
Which of the following are ways in which the consorzio aims to protect the appellation of Valpolicella?
• Inspection
• Surveillance
• Legal Action
• All of the Above
All of the above
36
In 2023, 70% of the education and training actions of the consorzio were focused on which wine?
Amarone della Valpolicella DOCG
37
T / F
Consumers can report suspicious bottles of Valpolicella to the consortium?
True
38
How many appellations are within the geographical expanse of the Valpolicella territory?
Four
39
What are the four appellations of the Valpolicella territory?
Valpolicella DOC
Valpolicella Ripasso DOC
Recioto della Valpolicella DOCG
Amarone della Valpolicella DOCG
40
Are Classico or Valpantena permitted on labels throughout all four appellations?
Yes, if the fruit is grown within the prescribed boundaries
41
Are single vineyard designations allowed?
Yes, if the vineyard is listed in the Regional Vineyards list.
42
Represents a light, easy-drinking style of Valpolicella.
Valpolicella DOC
43
In which decade did Valpolicella DOC become very popular outside of Italy and become one of the most exported Italian wines?
1970’s
44
Initially, the Valpolicella DOC only encompassed what zone?
Classico
45
Refreshing and fruity with fragrant aromas of sour cherry and flowers, coupled with a slight, bitter almond finish
Valpolicella DOC
46
Valpolicella DOC is _____ in body
Light
47
Valpolicella DOC is ________ in alcohol
Moderate
48
Valpolicella DOC is ___ in tannins
Low
49
Valpolicella DOC is ______ in acidity
Lively
50
What decade was the *Ripasso* technique reintroduced and mastered in Valpolicella?
1960’s
51
Compared to Valpolicella DOC, Valpolicella Ripasso DOC is _______ in structure
Heavier
52
Compared to Valpolicella DOC, Valpolicella Ripasso DOC is ______ in body
Fuller
53
Compared to Valpolicella DOC, Valpolicella Ripasso DOC is ______ in alcohol
Higher
54
Compared to Valpolicella DOC, Valpolicella Ripasso DOC is ______ in tannin
Higher
55
Compared to Valpolicella DOC, Valpolicella Ripasso DOC is ______ in complexity
Higher
56
Compared to Valpolicella DOC, Valpolicella Ripasso DOC has ______ aging potential
Longer
57
Stylistically, Valpolicella Ripasso is considered to be in-between:
Valpolicella DOC & Amarone della Valpolicella DOCG
58
What communicates terroir better? Valpolicella or Ripasso?
Valpolicella
59
An ancient, sweet red wine made from air-dried grapes
Recioto della Valpolicella DOCG
60
Recioto wines are ____ ____ in color
Deep Ruby
61
Recioto wines are ______ to ____ in alcohol
Medium to high
62
Recioto wines are ____ in extract
High
63
Boasts aromas of berries, dried fruit, maraschino cherries, and chocolate.
Recioto
64
The sweetness of Recioto della Valpolicella DOCG is balanced by
Acidity
65
Amarone is essentially a ___ Recioto
Dry
66
*Amaro* means
Bitter
67
Amarone is bitter when compared to
Sweet Recioto
68
Amarone della Valpolicella DOCG is ____ in body
Full
69
Amarone della Valpolicella DOCG is _______ in flavor
Intense
70
Amarone della Valpolicella DOCG has ____ extract
High
71
The tannins of Amarone are
Round and velvety
72
Ripe berry and dried fruit, tobacco, licorice, dark chocolate, rum, tar, coffee, leather, and spices
Amarone della Valpolicella DOCG
73
Alcohol levels of Amarone can be ______% or more
15-16%
74
Besides ethyl alcohol, there is a significant amount of ________ in Amarone
Glycerol
75
What does glycerol taste like?
Sweet
76
Because of the high alcohol and the glycerol, Amarone is intensely ____
Rich
77
Amarone is technically dry but often tastes _____
Sweet
78
Wines made from selected grapes, which result in more structure and higher alcohol
Superiore
79
Do Superiore wines have better or worse aging potential than Valpolicella wines?
Better
80
T / F
The majority of Ripasso wines qualify for the Superiore classification simply because of their inherently higher alcohol levels
True
81
How long must a Superiore wine be aged before release
1+ years
82
In Valpolicella, indigenous varieties comprise __% of the total grapes grown in the region
97%
83
In Valpolicella, international varieties comprise __% of the total grapes grown in the region
3%
84
What 2 international varieties are permitted in Valpolicella?
Cabernet Sauvignon & Merlot
85
Of the varieties grown in Valpolicella, over half (56%) is devoted to:
Corvina
86
The backbone of the Valpolicella blend
Corvina
87
The amount of Corvina required to be in a Valpolicella wine
45% - 95%
88
Can a producer do a 100% Corvina wine?
Only as an IGT
89
Contributes aroma, body, and plush tannins to the wine
Corvina
90
Everything about Corvina (color, aroma, tannin, body, acidity) is a ___ /5
3
91
Grape characterized by scents of black cherry and spice. It confers high levels of aromatic complexity, body, tannins, and color to the wine
Corvinone
92
How much Corvinone is permitted in the blend?
45% - 95%
93
Once thought to be a clonal mutation of Corvina
Corvinone
94
“Big Corvina”
Corvinone
95
Corvinone
Color, Aromas, Tannins, Body: ___ /5
Acidity: ___ /5
4, 3
96
Grape most resistant to disease and adverse weather. Provides color and sapidity to the blends
Rondinella
97
How much Rondinella is required for the blend?
5% - 30%
98
Indigenous variety that is very pale in color. It brings a lot of freshness and sapidity to the blends.
Molinara
99
How much Molinara can be in the blend?
0% - 10%
100
Term for the delicious factor. Closely associated with salinity and minerality
Sapidity
101
What high training system is used in Valpolicella?
Pergola
102
Corvina and Corvinone are very susceptible to:
Sunburn
103
Low training system sometimes used in Valpolicella
Guyot
104
What is the legal Valpolicella blend?
Corvina and/or Corvinone: 45% - 95%
Rondinella: 5% - 30%
105
How much of other local Veronese auxiliary varieties can be in the blend?
0% - 15%
106
How much of other Italian or international auxiliary varieties can be in the blend?
0% - 10%
107
What is the aging minimum on Valpolicella DOC?
0
108
What is the aging minimum on Valpolicella Superiore DOC?
1
109
What is the aging minimum on Valpolicella Ripasso DOC?
1
110
What is the aging minimum on Valpolicella Ripasso Superiore DOC?
1
111
What is the aging minimum on Amarone della Valpolicella DOCG?
2
112
What is the aging minimum on Amarone della Valpolicella Riserva DOCG?
4
113
What is the aging minimum on Recioto?
0
114
What is the aging minimum on Recioto Spumante?
0
115
The backbone of the blends. Confers structure, aromas, and softness.
Corvina
116
Scents of black cherry and spice. Lends aroma complexity and structure.
Corvinone
117
Resistant to disease. Gives color and sapidity.
Rondinella
118
Very pale in color. Lends freshness and sapidity to the blends.
Molinara
119
Auxiliary varieties that are indigenous to Verona may comprise up to ___% of the blend.
15%
120
Varieties that are considered indigenous to Italy, but not specifically to Verona, may comprise a maximum of ___% of the blend.
10%
121
The traditional training system of Valpolicella, it was present in the area also 2,000 years ago.
Pergola
122
The pergola system helps to protect from:
The Sun
Disease-causing moisture
Frost
123
T/ F
The Guyot system in Valpolicella is modified
True
The fruit cane is trained higher than usual
124
Term for the sweeter part of selected dried grape
Recie
125
What style is crushed in February or March?
Recioto
126
What style has fermentation lasting 50-60 days?
Recioto
127
What style typically ages 1-5 years before bottling?
Recioto
128
What style typically ages 3-10 years before bottling?
Amarone
129
What style is crushed in January or February?
Amarone
130
Which is a still dry wine: Amarone or Recioto
Amarone
131
Which style has more than 50 g/l of residual sugar?
Recioto
132
Which style has fermentation lasting 30-40 days?
Amarone
133
Which style ages in stainless steel or wood?
Recioto
134
Which style spends 120-150 days drying? (Period of apassimento)
Recioto
135
Which style loses 35-40% of its water?
Amarone
136
Which style loses 40-50% of its water?
Recioto
137
Which style spends 90-120 days drying?
Amarone
138
Which style ages in wood?
Amarone
139
A young and fine wine with a vinous aroma and delicate bouquet.
Valpolicella DOC
140
Fresh, dry, smooth, and pleasantly vibrant.
Valpolicella DOC
141
Obtained by classic winemaking from Valpolicella grapes, followed by a short maceration.
Valpolicella DOC
142
Higher quality characteristics; made from selected grapes grown in the best locations, sometimes through a short drying phase which leads to higher alcohol content and structure. Before release, it must age 1 year.
Valpolicella DOC Superiore
143
Pairs with appetizers, light first courses, and white meats; it’s enjoyable with fresh summer dishes
Valpolicella DOC
144
Very good with second courses, with a preference for red meats and medium seasoned cheeses
Valpolicella DOC Superiore
145
Valpolicella DOC serving temp
14 - 16 Celsius
146
Ruby red, garnet with aging
Valpolicella DOC
147
Typical, cherry, agreeable, delicate, bitter, rose, almond, subtle, vinous
Valpolicella DOC
148
A medium-bodied wine with a good alcohol content
Valpolicella Ripasso DOC
149
Obtained by the refermentation of the basic Valpolicella on the pomace of either Amarone or Recioto della Valpolicella
Valpolicella Ripasso DOC
150
Characterized by higher alcohol content, higher values of the phenolic substances and extracts than a basic Valpolicella
Valpolicella Ripasso DOC
151
For its pleasant characteristics, it perfectly pairs with winter main courses, meat courses, cold cuts, and medium-seasoned cheese
Valpolicella Ripasso DOC
152
Serving temp for Ripasso
15 - 18 Celsius
153
The most prestigious wine of Valpolicella, whose excellence and uniqueness are worldwide appreciated
Amarone della Valpolicella DOCG
154
Obtained through the drying of the grapes in the so-called “fruttaio” for about 100/120 days
Amarone della Valpolicella DOCG
155
The substances of the berries, such as sugars and pokyphenols increase during this period
Apassimento
156
The dried grapes are vinified in winter
Amarone della Valpolicella DOCG
157
Long aging in wood refines its unique structure and personality, making it able to evolve for decades
Amarone della Valpolicella DOCG
158
Because of its organoleptic characteristics, delicious with meat courses, game, matured cheeses, but it can also be appreciated alone, as a pleasant “meditation wine”
Amarone della Valpolicella DOCG
159
The ancestor of the Amarone and the most ancient wine of the Valpolicella appellation
Recioto della Valpolicella DOCG
160
The only sweet wine in Valpolicella
Recioto della Valpolicella DOCG
161
Particularly suited for dessert, chocolate, and cheese pairing
Recioto della Valpolicella DOCG
162
How much water loss happens with Recioto della Valpolicella DOCG?
At least half
163
Amarone serving temp
16 - 20 Celsius
164
Recioto serving temp
14 - 16 Celsius
165
What is the main characteristic(s) that Corvinone variety brings to the blends?
Aromatic complexity & body
166
How many municipalities are found within the *Classica* zone?
5
167
Which grape varieties are mandatory in the Valpolicella blend?
Corvina and/ or Corvinone and Rondinella
168
Rondinella is most known for contributing what to the blend?
Color
169
Valpolicella is located in which Italian region?
Veneto
170
T / F
Valpantena is both an official sub-zone and a valley in the Valpolicella region?
True
171
T / F
International grape varieties account for 10% of Valpolicella’s vineyard surface?
False
International varieties account for only 3% of the vineyard surface
172
T / F
Wines with the word Classico on the label can come from anywhere within the Valpolicella zone?
False
Wine with Classico on the label can only come from the Classica zone
173
How many valleys are inside the Valpolicella region?
11
174
T / F
Corvinone is the most grown grape variety in Valpolicella?
False
Corvina is the most grown grape variety in Valpolicella
175
T / F
Ripasso can be made in a *riserva* version?
False
176
Valpolicella has how many appellations?
4
177
The Continental climate of Valpolicella is mitigated by which body of water?
Lake Garda
178
T / F
Amarone della Valpolicella is considered the ultimate *terroir* wine?
False
Of the wines of Valpolicella, Valpolicella DOC and Valpolicella DOC Superiore are considered the best translators of terroir
179
T / F
Most soils in Valpolicella are of volcanic origin?
False
Limestone is the dominant soil type in Valpolicella
180
What percentage of Rondinella is allowed in the blend?
5% - 30%
181
What is the dominant training system in Valpolicella?
Pergola
182
Which Valpolicella grape is known for its ability to resist disease?
Rondinella
183
Which Valpolicella grape is known for the freshness it contributes to the blend?
Molinara
184
What percentage of Corvina is allowed in the blend?
45% - 95%
185
T / F
Pergola training protects the clusters from sun burn?
True
186
What was the first style of wine produced in Valpolicella?
Recioto
187
T / F
Pergola training is well-suited to mechanical harvesting?
False
188
T / F
Amarone della Valpolicella DOCG can be bottled as superiore?
False
189
Which of the following is not correct?
• Valpolicella DOC
• Valpolicella DOC Superiore
• Valpolicella DOC Classico Superiore
• Valpolicella DOC Classico Valpantena
Valpolicella DOC Classico Valpantena
190
What percentage of Corvinone is allowed in the wines of Valpolicella?
45% - 95%
191
How many years does Amarone della Valpolicella have to be aged?
A minimum of 2 years
192
What is the apassimento method?
A drying process
193
What are *arele*?
Traditional drying mats made of wild canes
194
What percentage of Molinara is allowed in the blend?
Maximum 10%
195
T / F
Valpolicella DOC must be aged for at least six months before release?
False
196
T / F
Valpolicella DOC Superiore is often made from grapes that have undergone a short drying phase?
True
197
T / F
Valpolicella Ripasso DOC typically has a lower alcohol content than basic Valpolicella?
False
Valpolicella Ripasso DOC is typically higher in alcohol because the production process contributes additional alcohol
198
What is the suggested serving temperature for Valpolicella Ripasso DOC?
15 - 18 Celsius
199
What is the suggested serving temperature for Valpolicella Ripasso DOC?
15 - 18 Celsius
200
T / F
Amarone della Valpolicella DOCG is often consumed immediately after fermentation?
False
201
T / F
Recioto DOCG is the only sweet wine produced in Valpolicella?
True
