Week 7: Northern Italy Flashcards
(145 cards)
1
Q
DOC meaning:
A
Denominazione di Origine Controllata
2
Q
DOC established in:
A
1963
3
Q
DOCG established in:
A
1963
Not awarded until 1980 ti Brunello di Montalcino, Barolo and Vino Nobile de Montepulciano
4
Q
Criticism of Italian wine law system:
A
DOC and DOCG handed out too easily
5
Q
When were Super Tuscans created:
A
1970’s and 1980’s
6
Q
Meaning of IGT on Italian wine labels:
A
Indicazione Geografica Tipica
7
Q
When was IGT created?
A
1992
8
Q
Why was the IGT category created?
A
Gave winemakers more freedom to create wine under loosened regulalations
9
Q
Prior to the creation of the IGT label, what label were producers forced to use if the wine did not meet DOC DOCG standards?
A
Vino da Tavola
10
Q
Piedmont red wines in a nutshell:
A
Finest and most age-worthy reds
11
Q
Piedmont white wine styles:
A
Everything g
Dry to sweet
Still and sparkling
12
Q
Piedmont meaning:
A
Foot of the hills
13
Q
Piedmont geography:
A
Alps to the north, Apennines to the east and Po river cutting through
14
Q
Where are most grapes grown in Piedmont:
A
Foothills south of the Po
15
Q
A
16
Q
Three provinces in Piedmont where grapes are grown:
A
Cuneo
Asti
Alessandria
17
Q
Piedmont climate:
A
Continental
18
Q
Why is Piedmont dry and protected?
A
Alps create a “rain shadow”
19
Q
Why are there many micro-climates in Piedmont?
A
Piedmont has many hills
20
Q
Piedmont weather hazard:
A
Hail
Cannons used to break up clouds
21
Q
Piedmont red grapes:
A
Nebbiolo
Barbera
Dolcetto
22
Q
Physical characteristics of Nebbiolo grapes:
A
Thin skinned
Late ripening
23
Q
Nebbiolo wine structure:
A
Dried rose petals, tar, truffle, liquorice, dried sour cherry
Dry
Acid: high
Tannin: extreme
Alcohol: elevated
24
Q
Describe a modern style of Nebbiolo:
A
Aged in smaller barrels so:
Darker fruit
Vanilla
Spice
25
How long can Nebbiolo be aged for?
Decades
26
Nebbiolo: best examples:
Barbaresco and Barolo
27
What is Piedmont's most planted grape?
Barbera
28
Barbera wine structure:
Black and red fruit driven
Dry
Acid: high
Tannin: diminished
Body: lightest in body of Piedmont's three red grapes
29
What is Barbera often aged in?
New French oak barrels
30
Does Barbera age well? When should it be consumed?
No. Consume within 5 year of vintage.
31
Barbera - best examples:
Barbera d'Alba
Barbera d'Asti
Barbera del Monferrato
32
Dolcetto wine structure:
Ripe fruit with balsamic notes
Dry
Acid: lower
Tannin: higher than Barbera
33
Dolcetto meaning:
Little sweet one
34
Dolcetto grape ripening: early or late?
Earliest to ripen
35
Dolcetto's original purpose:
A "breakfast" wine for farmers to increase calories
36
When is Dolcetto best consumed?
Young
37
What is Dolcetto aged in?
SS or briefly in old oak
38
Dolcetto: best examples:
Dogliani
Dolcetto d'Alba
Dolcetto di Diana d'Alba
39
Piedmont primary white grapes:
Arneis
Cortese
40
Describe Roero Arneis wine:
Delicate herbs, slight almond
Dry
Unoaked
Medium body
41
Describe Cortese:
Semi-aromatic
Dry
Unoaked
42
How many DOC's and DOCG's in Piedmont?
18 DOCG's
41 DOC's
Region with most in Italy
43
Where are the most prestigious DOCG's in Piedmont?
Barolo
Barbaresco
44
Barolo / Barbaresco grapes:
100% Nebbiolo
45
Barolo compared to Barbaresco:
Typically more powerful and age-worthy
46
Barbaresco compared to Barolo:
Slightly softer, slightly less long-lived
47
How many communes in Barolo:
11
48
Five main communes in Barolo:
Softer:
La Morra
Barolo
More structured:
Serralunga d'Alba
Monforte d'Alba
In Between these 2 extremes:
Castiglione Falleto
49
Barolo ageing requirements:
Barolo (18/38)
18 months in wood
Minimum 38 months
50
Barolo Riserva ageing requirements
Barolo Riserva (18/62)
18 months in wood
Minimum 62 months
51
Three main communes where Barbaresco is produced?
Barbaresco
Nieve
Treiso
52
Barbaresco ageing requirements:
Barbaresco (9, 26)
9 months in wood
Minimum 26 months
53
Barbaresco Riserva ageing requirements:
Barbaresco Riserva (9, 50)
9 months in wood
Minimum 50 months
54
Where is Roero
Lies on the opposite bank of the Tanaro River across from Barolo and Barbaresco
55
Roero soils:
Sandier
Makes for a lighter wine style
56
Roero reds: minimum Nebbiolo amount?
Minimum 95%
57
Describe a Roero wine: grapes, aroma, oak, structure
Arneis grape (95%)
Slightly floral
No oak
Dry
58
Roero spumante:
95% Arneis
59
Where are Gattinara and Ghemme DOCG's?
Piedmont
60
Gattarina DOCG nebbiolo content:
90%
61
Ghemme DOCG nebbiolo content:
85%
62
Synonym for Nebbiolo:
Spanna
63
Gattarina and Ghemme wine style. Lateral for?
Lighter in style
Less expensive
Lateral for Barolo
64
What is notable about:
Barbera d'Asti DOCG
Barbera del Monferrato Superiore DOCG
Newer, more serious expressions
65
Barbera d'Asti DOCG ageing requirements:
Can be released after 4 months of ageing
66
Barbera del Monferrato Superiore DOCG ageing requirements:
6 months in wood
14 months total
67
Does modern Barbera typically age in new oak:
Yes
68
Cortese di Gavi DOCG: noteworthy fact:
First white wine to reach DOCG level
69
Describe a Cortese wine:
Dry and mineral
70
Gavi wine styles:
Still to sparkling
71
Moscato d'Asti wine style:
Semi-sparkling
Sweet
72
Moscato d'Asti wine: maximum abv:
6.5%
73
Moscato d'Asti maximum pressure:
2.5 atmospheres
74
Moscato d'Asti wine production amounts:
650,000hL annually
Largest producers of DOCG wine in Italy
75
Moscato d'Asti method of production:
Charmat
76
Describe an Alto Langhe sparkling DOCG:
Traditional method
Pinot Noir and Chardonnay
30 months on lees
77
Alto Langhe Riserva ageing requirements:
36 months on lees
78
Valle d'Aosta geography:
Smallest, least populated region in Italy
Landlocked and mountainous
79
Valle d'Aosta climate:
Continental
Long cold winters
Short hot summers
80
How many DOC's in Valle d'Aosta
Valle d'Aosta is the only DOC
7 subzones
81
Subzones of Valle d'Aosta
Nus
Donnas
Enfer d'Arvier
Torrette
Arnad-Monjovet
Blanc de Morgex at de la Salle
82
Where is Liguria:
Narrow band of land on the coastline
South of Piedmont
83
Ligurian climate:
Mediterranean
84
Ligurian grapes:
Vermentino (Pigato)
Rousese (local red grape)
85
Is there red wine production in Lombardy?
Yes. Can be ageworthy.
86
Most important DOCG in Lombardy:
Franciacorta DOCG
87
Franciacorta DOCG production method:
Classico (traditional)
88
Franciacorta DOCG grapes:
Chardonnay
Pinot Nero
Pinot Bianco (50% max)
89
Franciacorta DOCG non-vintage ageing requirements:
18 months on lees
Released 25 months after harvest
90
Vintage Franciacorta DOCG ageing requirements:
37 months on lees but usually much longer
91
Vintage Franciacorta DOCG grape percentages:
Only 85% of grapes from that year
92
Vintage Franciacorta Riserva ageing requirements:
60 months on lees
Released after 67 months
93
Franciacorta Rosé DOCG grapes:
35% Pinot Nero
Produced by blending, not saignée
94
What does Brut Satèn on a bottle of Franciacorta DOCG mean:
Only white grapes
Less than 5 units atmospheric pressure
95
Is Franciacorta always dry?
No. Can have a variety of sweetness levels (except Brut Satèn)
96
Which region makes the most wine in Italy?
Veneto
Mostly inexpensive and commercially produced (Pinot Grigio from broad Po River Valley)
97
Veneto wine styles:
Broad range of styles and varieties
98
Veneto's iconic wines:
Prosecco
Soave
Amarone della Valpolicella
99
Veneto climate and geography - give 5 features:
Lake Garda (northwest)
Dolomites (northern border)
Po River Valley (flat - good for commercial agriculture)
Adige River
Adriatic Sea (moderating temps)
100
Are there climate variations in the Veneto?
Yes.
Continental inland
Mediterranean by the Adriatic
Fog common in lowlands
101
Veneto: major white grapes:
Pinot Grigio
Garganega
Trebbiano di Soave
Glera
Chardonnay
102
Describe a Pinot Grigio wine from the Veneto:
Delicate florally and high acid
Easy drinking
Large volumes for global production
Defining grape of the Veneto
103
What grape is used to make Soave?
Garganega
104
Garganega is used to make what wine?
Soave
105
Describe the physical characteristics of a Garganega grape:
Vigorous, late ripening
106
What happens when Garganega yields are limited?
Aromatic expressions
Stone fruit
Higher acid
107
What is Trebbiano di Soave used for in the Veneto:
Adds acidity to Garganega blends
108
Synonym for Trebbiano di Soave:
Verdicchio
109
Prosecco primary grape:
Glera
110
Physical characteristics of the Glera vine:
Vigourous
Capable of high yields so good for mass production of Prosecco
111
Is Chardonnay used in the Veneto?
Yes. Often blended in both Soave and Prosecco
Rarely used to make single varietal wines in the Veneto
112
Four major Veneto red grapes:
Corvina
Corvinone
Rondinella
Molinara
Pinot Nero
113
Corvina grape characteristics:
Thick skinned
Small
Resistant to rot and cold but still vigorous
114
Corvinona grape characteristics:
Classic blending partner of Corvina
Larger, looser bunches than Corvina
Ripens a bit later than Corvina
115
Rondinella grape characteristics:
Only other grape required in Valpolicella
High yielding
Disease resistant
116
Molinara grape characteristics:
Third blending partner in Valpolicella
Plantings on decline
Lower pigment
Tendency to oxidation
Adds acidity to blend
117
Why is appasimento used?
Alps too far so less rainshadowy = fall rains
Earlier harvest needed
Higher acidity in grapes so best to remove water through drying
118
Where is the best Valpolicella made
Best sites closest to Lake Garda
119
Valpolicella wines from best to worst
Recite della Valpolicella
Amarone della Valpolicella
Valpolicella Ripasso
Valpolicella Classico Superior
Valpolicella Classico
Valpolicella - cheap and cheerful
120
Describe appassimento:
Grapes dried
Lower volume but more concentrated fruit
Fruit shifts to dry / leather
Oak
More glycol = plushness
More RS (6-9g): not enough to be sweet but brings out fruit
121
Amarone pomace limits:
For 1000l of pomace, you can make 2000l of Ripasso
122
How long is appassimento?
Bunches are air-dried until December 1 (usually more than 3 months)
123
What are appassimento grapes dried in traditionally?
Bamboo mats Fruttai in open air huts
Now plastic crates and fans
124
How much of the grape is lost due to appassimento?
40%
Higher percentage of sugar and skin-to-juice ratio
125
Why does appassimento wine take longer to ferment?
Increased sugar content in dried grapes
126
What is appassimento aged in?
Large casks
127
Minimum ageing for appassimento?
2 years ageing starting January 1 after the harvest
128
Is Valpolicella bone dry?
Yes
129
Amarone sugar and alcohol content:
Dense and chewy
Rich and unctuous
130
Amarone maceration times?
Usually longer
131
Where is Soave?
East of Verona
132
Blending partners of Soave?
Trebbiano di Soave
Chardonnay
133
When was the Soave Classico zone defined?
1927
134
When was the Soave zone enlarged?
1960'-1970's due to increased popularity
135
Are VA and Brett more acceptable in Italian wines?
Yes
136
What does Vigna mean on an Italian label?
Single vineyard
137
What does NGA mean on a bottle of Italian wine
Cru
138
List the categories of Prosecco in decreasing importance:
Superior di Cartize Rive DOCG
Asolo DOCG / Conegliano Valdobiadene DOCG
Pro di Treviso / Pro di Trieste
Prosecco DOC
139
What does Rive mean on a bottle of Prosecco?
Single vineyard
140
What does a Cantina mean on a bottle of wine from Trentino Alto Adige?
Coop
141
Trentino Alto Adige Pinot Bianco lateral?
Gets treated like a Chardonnay in the best sites
142
Three grapes in Hungarian Tokai?
Furmint
Saraga Muskatoly
Hacelevelu
143
What is Tokai aged in?
Small barrels called Gonc
144
Tokai: paste of NR grapes from the same vineyard and the same variety added to the wine before fermentation?
True
145
