3.22 Nebbiolo, Barbera and Corvina

Question 1

Northern Italy’s vineyards are in the foothills of the ______ and on the flat plains of _______.

Answer 1

Alps
Rivers

Question 2

What benefits arise from the vineyards location near the Alps?

Answer 2

The Alps protect them from cold, northerly winds and provide an array of slopes and soil types.

Question 3

Which region in Italy is famous for the Nebbiolo grape?

Answer 3

Piemonte (NW Italy)

Question 4

Nebbiolo is the only black grape allowed in the wines from which 2 Piemonte DOCGs?

Answer 4

1. Barolo DOCG
2. Barbaresco DOCG

Question 5

Describe the profile of Nebbiolo.

Answer 5

• Dry
• Full body
• High tannin
• High acid
• High alcohol

Pronounced flavors:
* Red fruit (cherry, plum)
* Floral (rose, violet)
* Wines can develop Tertiary aromas including mushrooms, leather, truffles, tar/tobacco

Question 6

Are Barolo DOCG and Barbaresco DOCG aged in inert vessels or in new and/or used oak?

Why?

Answer 6

Oak (new, used or combo)

Oak is ALWAYS used because Nebbiolo’s structure (high tannin, high acidity) makes it well suited for extended aging in wood.
Oak aging softens the tannins and helps the wine harmonize.

Question 7

Are Barolo DOCG and Barbaresco DOCG age-worthy?

Answer 7

Very!

Question 8

Describe Barolo vineyards

Answer 8

A horseshoe shaped valley with steep, south facing slopes.

Question 9

Which region in Italy is famous for the Barbera grape?

Answer 9

Piemonte (NW Italy)

Question 10

Describe the profile of Barbera.

Answer 10

• Dry
• Low to medium tannin
• High acid
• Red fruit (cherry, plums)
• Sometimes black pepper

Question 11

What’s Barbera’s most famous DOCG?

Answer 11

Barbera d’Asti DOCG

Question 12

Is Barbera more approachable in youth than Nebbiolo? Why?

Answer 12

Yes, because it’s a more “gentle” grape!
Lower tannin
Fruitier

Often made in fruity, un-oaked styles.

Question 13

Is Barbera age-worthy?

Answer 13

It can be…… but many are made in rather simple fruity styles for immediate consumption.

Age-worthy examples are typically oak aged.

Question 14

Name 3 appellations found in Piemonte.

Answer 14

• Barbera d’Asti DOCG
• Barolo DOCG
• Barbaresco DOCG

Question 15

Corvina is the famous in which Italian region?

Answer 15

Veneto (NE Italy)

Question 16

Describe the profile of Corvina.

Answer 16

• Dry to off-dry
• Light body (Valpolicella DOC) to Full body (Amarone della Valpolicella DOCG)
• Low to medium tannin (Amarone can even have high tannin)
• High acid

Valpolicella - FRESH fruit
* Red fruit (cherry, plum)
* Floral

Amarone - dried fruit
* Prunes, raisins and figs

Question 17

Name 4 DOC/DOCGs known for Corvina production.

Answer 17

1. Valpolicella DOC
2. Valpolicella Classico DOC
3. 1. Valpolicella DOC
4. Valpolicella Classico DOC
5. Amarone della Valpolicella DOCG
6. Recioto della Valpolicella DOCG

Question 18

Name the producyion method iused in Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG.

Which wines are always sweet?

Answer 18

The Appasimento method.
(grape are partially dried, post harvest)

Recioto della Valpolicella DOCG are always sweet..

Question 19

Describe the terrain of Valpolicella Classico vs. Valpolicella.

Answer 19

Classico is from the hillier historic center of the region and shows fuller body and more complexity.

Note - this is true in many historic areas: Soave, Chianti, etc.

Question 20

Describe the appassimento process.

Name 3 Veneto appellations that use it.

Answer 20

Harvested grapes are dried on mats to concentrate sugars, acid, aroma and flavor characteristics through partial raisination.

1. Amarone della Valpolicella DOCG (grapes only partially dried; dry to off-dry red)
2. Recioto della Valpolicella DOCG (sweet red)
3. Recioto di Soave DOCG (sweet white)

Question 21

Describe the profile of Amarone della Valpolicella.

Answer 21

• Dry to off-dry
• Full body
• High alcohol (15%+ abv)
• High tannin
• High acid
• Dried fruit (figs, raisins, prunes)
• Red fruits (cherry)
  Amarone exhibits both ripe and dried fruit ( the grapes are only partially dried, not fully dried, before fermentation).