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Continuing Studies > Slovenia, Croatia, Hungary > Flashcards

Slovenia, Croatia, Hungary Flashcards

1
Q

Slovenia appellations

A

PDO = ZOP (most of production)
PGI = ZGI (not commonly used)
Namizmo = table wine

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2
Q

Slovenia’s 3 big regions

A
  1. Primorska (Primorje; borders Friuli)
  2. Podravje (NE; most plantings)
  3. Posavje (SE; borders Croatia’s inland)
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3
Q

Primorska subregions

A
  1. Goriska Brda (Collio Goriziano)
  2. Kras (Carso)
  3. Slovenska Istra
  4. Vipava Valley
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4
Q

Primorska climate

A

Mild Mediterranean - similar to Friuli
* Adriatic Sea + Julian Alps
* the rest of Slovenia is generally continental

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5
Q

Movia

A

Goriska Brda (and Collio)
* Rebula, Chard, SB, PN, Cab

Puro: unfined, unfiltered sparkling Rebula

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6
Q

Goriška Brda

A

Primorska, Slovenia
* contiguous with Collio (Goriziano)
* Brda = hills
* Mild Med - moderated by Adriatic Sea, Julian Alps
* Ponca soils - marl with pockets of sandstone and clay
* Rebula… and Chard, Sauv Blanc, Sivi Pinot (PG), Merlot, PN

Movia, Marjan Simcic

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7
Q

Sivi Pinot

A

Pinot Grigio

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8
Q

Kras

A

Primorska, Slovenia
* contiguous with Carso
* like Friuili: ponca soils, Med climate influenced by Julian Alps + Adriatic Sea
** Bura Wind: cold northeasterly
* Karst Plateau: high rocky limestone outcrop
Main grape = Teran (Refosco)
Edi Kante

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9
Q

Wind that affects Primorska

A

Bura (Bora) - cold northeasterly wind off the Adriatic (particularly Kras)

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10
Q

Teran

A

Kras name for Refosco

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11
Q

Vipava Valley

A

Primorska, Slovenia

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12
Q

Slovenia’s largest region for production?

A

Podravje: NE, 9000ha of ~21kha total

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13
Q

Podravje

A

NE Slovenia. Largest production growing region. Continental.
95% of production –> white wine
1. Stajerska Slovenija (Syrian Slovenia)
2. Prekmurje
* Laski Rizling (welsch) is most planted.. workhorse. For quality, Gewurz, Riesling, SB, CH

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14
Q

Diseci Traminer

A

Slovenia for Gewurztraminer

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15
Q

Renski Rizling, Laski Rizling

A

Slovenia for Riesling and Welschriesling

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16
Q

Slovenian region that borders inland Croatia?

A

Posavje

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17
Q

Posavje

A

Borders inland Croatia
* Bizeljsko Sremic: sparkling wine
* Bela Krajin: sweet Rumeni Musckat
* Cviček: tart red/white blend
* continental climate

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18
Q

Štajerska Slovenija

A

“Styrian Slovenia”, Posavje
* cool continental
* Lazki Rizling (Welsch), Šipon (furmint), SB

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19
Q

Šipon

A

Slovenia for Furmint

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20
Q

Rumeni Muskat

A

Rumeni = Muskat
Štajerska Slovenija’s Bela Krajin & Brda Goriska

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21
Q

Croatia’s main mountain range

A

Dinaric Alps - splits Croatia into western/coastal and eastern/inland areas

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22
Q
A
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22
Q

Croatia’s main white grapes

A
  • Graševina (Welschriesling): Croatia’s most planted grape
  • Malvazija Istarska
  • Pošip: from island of Korčula
  • Grk: Exclusively found on Korčula, this grape creates high-acid, bone-dry whites
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23
Q

Frankovka

A

Croatia for Blaufrankisch

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24
Q

Croatia’s main red grapes

A
  • Teran (Refosco): mainly Istria
  • Babic
  • Plavic Mali (related to Zin)
  • Frankovka
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25
Q

regions of Continental Croatia?

A

Slavonia and the Danube
Croatian Uplands (1/5th of vineyard)

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26
Q

regions of Coastal Croatia

A

Istria: Malvazija, Teran
Kvarner: sparkling wine
Dalmatia: reds dominate; Plavac Mali, Babić, Posip, Grk

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27
Q

traditional sweet wine of Dalmatia

A

Prošek
* dried grape wine from Dalmatia, Croatia
* typically.. Bogdanuša, Maraština, and/or Vugava. Some versions are those + Plavac Mali

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28
Q

Mátra

A

Hungary’s 2nd largest PDO (behind Pannon, ahead of Tokaj)
* 70% of production is white.. Szürkebarát (PG), Olaszrizling (Welsch), Hárslevelű
* Kekfrankos, Turan, Pinot
* Temperate continental, protected by Matra Range
* Volcanic soils

29
Q

Villány

A

Hungary (Transdanubia)
* southernmost Hungarian region
* Cabernet Franc = flagship variety
BDX’s: Cab Sauv, Franc, Merlot
* sub-Med climate; Ördögkatlan = Devil’s Punchbowl

30
Q

Szürkebarát

A

“grey monk”
Hungary; Pinot Gris

31
Q

Hungary’s biggest lake?

A

Lake Balaton
(Badascony is by it)

32
Q

Tokaj rivers

A

Tisza x Bodrog Rivers

33
Q

Tokay Classification

A

1700 or 1730 for 1st demarcation by Prince Rákóczy; legally recognized in 1772
* the 1772 classification is the one used today
*1st, 2nd, 3rd rankings for villages/vineyards

34
Q

Tokaj climate

A

Warm, dry continental
* Zemplen Hills (part of Carpathian Mountains) shelter.. most vineyards on S/SE/SW slopes
* warm air from the Great Hungarian Plain

35
Q

Tokaj soils

A

volcanics, loess & clay
(from Zemplen Mtns eruptions. Tokaj sits on ~400 extinct volcano)

36
Q

Tokaj Great First Growths

A

MÉZES MÁLY (“honey pot”; Tarcal)
SZARVAS (Tarcal)

37
Q

Tokaj oak

A

Sessile oak from the Zemplen Hills
* Gönci Barrels: 136L; historically used for fermentation/aging

** Szerednyei barrel: 220L; widely used in the region

38
Q

Tokaj grapes (6)

A

Furmint, Hárslevelu
* Sàrgamuskotàly (aka Yellow Muscat, MPG), Zéta, Kabar, Koverszolo = allowed, used in small quantities

39
Q

Aszú

A

Botrytised grapes with high sugar content

(OG definition referred to just desiccated grapes but the term evolved)

40
Q

3 Tokaj producers

A
  • Royal Tokay Company (Hugh Johnson small investor)
  • Oremus (Vega Sicilia)
  • Disznoko (AXA Millesimes)
  • Kiralyudvar (Anthony Huang aka Huet)
  • Grand Tokaj (Hungarian state)
41
Q

Tokaj Renaissance

A

Producer’s association est 1995
* promotes sweet and dry wines of Tokaj and upholds the classification

42
Q

Circle of Mad

A

Tokaj growers organization in the village of Mad
* promotes dry styles
* sets strict quality requirements for participation

43
Q

Puttony

A

Traditional wooden basket for carrying/measuring harvested Tokaj grapes
** Holds ~25kg

44
Q

How is Aszú made

A
  1. Aszu must settles/ Free run is collected for Esszencia. After, Aszú is trampled into dough/paste
  2. Puttony of Aszú paste is mixed with Gönci barrels of non-Aszú base wine.
    * Aszú puttony to gönci ratio determines sweetness
  3. Ages in barrel for time pending style
45
Q

Gönc

A

Barrel for Tokaj base wine - 136L

46
Q

Tokaj aging requirements

A

Aszú: release from January 1 of 3rd year after harvest, includes 18 months in barrel

Szamorodni, Máslás and Fordítás: min 6 months in barrel

47
Q

Esszencia

A

Free run of Aszú must - collected before Aszú is mashed into paste
* min 450gl RS
* 1.2 - 8% ABV
* 1st mention in 1707

48
Q

L of finished Tokaj to KG of grapes - max production?

A

220L per 100kg of Aszú paste/must

49
Q

When did the Puttonyos categories get nixed?

A

2013

50
Q

Szamorondi

A

“as it comes” Tokaj - the main style historically. Aszú evolved from this style in response to market expectations
* Aszú and non-Aszú grapes in the same bunch used… as is
* min. 6 months in cask
* édes (sweet - min 45gl) or Száras (dry, 9gl)

51
Q

Fordítás

A

Tokaj ripasso? Refementing wine on pressed paste to get out every bit of usefulness
* min 9% ABV/45 gl RS

52
Q

Máslás

A

Tokaj base wine refermented with spent lees
* min 45gl RS / 9% ABV

53
Q

Late harvest Tokaj

A

Késói Szüret
overripe with possibly some botrytis - min 45gl RS

54
Q

Min. RS for Tokaj labelled 3, 4 or 5 Puttonyos

A

120gl RS

55
Q

Min. RS for Tokaj labelled 6 puttonyos

A

150 gl RS

56
Q

Aszú-Esszencia

A

A stepping stone between 6 puttonyos and esszencia
* typically equivalent to 7 or 8 puttonyos
* min 180 gl RS
*abolished as a category with 2013 update

57
Q

Bikavér

A
  1. Eger: 30 - 50% Kekfrankos, 5 - 50% at least 3 other varieties incl…. Kardaka, Merlot, Cab Sauv, Cab Franc, Kekoporto
  2. Szekzsárd: min. 45% Kekfrankos, 5% Kadarka. Cab Franc, Cab Sauv, Merlot, Kekoporto etc can be blended

aka “Bull’s Blood” rebranded

58
Q

Nagy Eged Hill

A

Highest point for Hungarian viticulture @ ~500M - Eger

59
Q

Eger’s mountain range

A

Bükk Mountains

60
Q

Szekszard

A

Transdanubia, Hungary
* Kekfrankos, Kadarka stonghold
* testa rossa soils… iron-rich red clay

61
Q

Pezsgő

A

Hungarian sparkling wine
(directly translates to Champagne)

62
Q

Tokaj’s 1st Pezsgő

A

Királyudvar, 2007

63
Q

Tokaj villages with 1st class vineyards

A

Tarcal (14)
Tállya (8)
Tokaj (7)
Mád (6)

64
Q

Olasz

A

Hungarian for Italian

65
Q

3 main Hungarian regions for red wine production?

A

Eger (5500ha)
Villàny (2450ha)
Szekszàrd (2300ha)

66
Q

Hungarian Oak forests

A

Mecsek: S Hungary, surrounds Villány & Skekszard. Quercus Robur, Petrae

Zemplén: best oak; NE in volcanic hills around Tokaj.

67
Q

What is Szürkebarát? Name a region where this is the most planted grape.

A

Pinot Gris
Mátras - 2nd largest Hungarian region

68
Q

What is the flagship variety of Villány?

A

Cabernet Franc

69
Q

What is the flagship variety of Szekszárd?

A

Kadarka

70
Q

What is the flagship variety of Sopron?

A

Kékfrankos

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