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Italian Wine Scholar > Chapter 7 - Sparkling Wines, Dessert Wines, & Spirits > Flashcards

Chapter 7 - Sparkling Wines, Dessert Wines, & Spirits Flashcards

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1
Q

What is the word for sparkling in Italian?

A

Spumante

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2
Q

Where does Italy rank in sparkling wine production and export?

A

Not the largest producer but the largest exporter

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3
Q

What styles of sparkling and effervescent wines does Italy make?

A
  • Slightly fizzy or fully sparkling
  • Dry to sweet
  • Low alcohol to high alcohol
  • Fresh and fruity to aged and yeasty
  • Dozens of different grape varieties
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4
Q

How does the winemaking process for sparkling wine begin?

A

About the same as for any white table wine

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5
Q

What are the main differences in the first stage of winemaking between sparkling wine and still wine?

A
  1. Grape selection- high acidity is more important than rich flavors or high sugar levels (so usually made in cool regions)
  2. Grapes handled and pressed with greater care for sparkling wine to avoid transferring tannin or other harsh flavors from skin to juice
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6
Q

What is the process to make still wine into sparkling wine

A

Second fermentation- small amount of yeast and sugar added to initiate second fermentation, takes place in closed container so carbon dioxide created by fermentation is trapped and dissolved into the wine as pressure builds

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7
Q

The Classic Method/Traditional Method of Sparkling Wine Making

A
  • most famous method

- second fermentation occurs in same bottle in which it will be sold

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8
Q

What is the Classic Method called in Italian

A

Metodo Classico or Metodo Tradizionale

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9
Q

What is the process for the traditional method?

A

Small measure of yeast and sugar added to full bottle of wine, bottle sealed with temporary cap - builds as much as six atmospheres of pressure, yeast becomes sediment in bottle which must be removed before sending to market

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10
Q

How does yeast sediment affect flavor of wine in the traditional method?

A

Longer yeast stays in bottle, the more it affects flavor of wine- yeasty, toasty flavors develop; some age for years on lees (yeast sediment)

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11
Q

How is yeast sediment removed from bottle in traditional method?

A

Yeast is removed by causing sediment to settle in neck of bottle, freezing just neck and opening bottle so pressure pushes frozen plug out- bottle topped off with more wine and small amount of sugar for taste

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12
Q

What can be the benefits of the tank method over the traditional method?

A

Less labor intensive and therefore less expensive, better for making sparkling wine from aromatic grapes that don’t benefit from yeasty flavors, easier to control amount of aging on lees and the amount of effervescence by allowing excess pressure to escape through relief valve

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13
Q

Who initially developed the tank method?

A

An Italian named Fredrico Martinotti in the 19th century

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14
Q

Who refined and marketed the tank method by using stainless steel tanks

A

Frenchman Eugene Charmat

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15
Q

What is the tank method called

A

In english, tank method or Charmat method, in Italy metodo Charmat or, especially in Piedmont, motodo Martinotti

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16
Q

What wines in Italy are made by the tank method?

A

Prosecco, Asti, Lambrusco, Brachetto d’Acqui

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17
Q

What is the process for tank method wines?

A

The second fermentation takes place in a temperature controlled pressure tank (also known as autoclave), second fermentation induced in wine in sealed pressurized tank, in tank method, once yeast becomes sediment, wine can easily be drained off and filtered, always while under pressure

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18
Q

What tank method option is common in Prosecco and also frequently seen in Prosecco?

A

Single fermentation in autoclave- freshly pressed juice is held at near freeing temperatures so no fermentation can occur- small batches of juice are transferred to pressurized tank, warmed up and allowed to begin fermenting; partway through process tank is sealed airtight and fermentation continues until desired levels of pressure and residual sugar are reached

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19
Q

What types of grapes are mainly used to make sparkling wine?

A

Mainly white grapes that are relatively neutral in order to allow yeast flavor to dominate, either naturally high in acidity or picked early before acidity starts to decline with ripeness

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20
Q

What is the main red grape used for sparkling wine and why?

A

Pinot Noir because it is fairly low in tannin and coloration and ripens early

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21
Q

What are the main grape varieties used for Metedo Classico in Italy and how does that compare to France?

A

Chardonnay, Pinot Nero, and Pinot Bianco; some denominations also authorize Pinot Grigio- Chardonnay and Pinot Noir copy French varieties of the traditional method, but Pinot Meunier is rare in Italy so Pinot Bianco substituted in

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22
Q

Which sparkling wine method does Italy set the world standard for?

A

Sparkling wine made by the tank method

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23
Q

What are the primary grape used in tank method wine?

A

Glera, Moscato, and Lambrusco - Italian tank method wines are often single varietal

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24
Q

Where are most of Italy’s sparkling wines produced?

A

Great majority of Italy’s sparkling wine made in Northern regions- those in classic method most associated with the northeast (Lombardy to Veneto)

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25
Q

What are the most common red and white grape varieties used for tank method sparkling wines by region?

A

Glera in Northeast, Moscato in Piedmont; reds- Lambrusco in Emilia Romagna and Brachetto in Piedmont

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26
Q

How are spumante and frizzante wines sealed differently?

A

Spumante wines are sealed with mushroom cork and cage to hold in pressure; Frizzante has about half the pressure of spumante (max 2.5 atmospheres), usually sealed with standard cork

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27
Q

What are the Italian terms for the level of sweetness in sparkling wine?

A

From driest to sweetest:

  1. Brut Nature or Dosaggio zero=bone dry, no dosage added
  2. Extra brut= Very dry
  3. Brut= Dry to just perceptibly sweet
  4. Extra dry=Slightly sweet
  5. Secco=Sweeter than extra dry
  6. Abboccato or Demisec=Semi-sweet
  7. Dolce= Sweetest
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28
Q

What percent of Italian DOPs permit making of sparkling wine?

A

More than 1/3, but most of them essentially novelty used for local consumption

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29
Q

When/where was the first metodo classico wine developed in Italy?

A

Piedmont in 1865 using Moscato, champagne grape varieties were introduced a few decades later

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30
Q

What are the three DOCGs that produce nothing but classic-method sparkling wine?

A
  1. Franciacorta DOCG in Lombardy is most important of these- world class sparkling wine that is typically aged for several years on lees and has strong yeasty character
  2. Alta Langa DOCG in Piedmont (smaller in production)
  3. Oltrepo Pavese Metodo Classico DOCG in Lombardy (smaller in production)
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31
Q

What is the main DOC for classic-method sparkling wine?

A

Trento DOC (same area as Trentino DOC), for sparkling wine only

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32
Q

What grapes are used in the classic method sparkling wine denominations?

A

Primarily Pinot Nero and/or Chardonnay, all except Alta Langa also allow Pinot Bianco; varietals allowed but most are non-varietal- all four make whjte and rosato sparkling wine

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33
Q

Which wine was the leader in Italy’s first wave of worldwide export success?

A

Asti Spumante- inexpensive, sweet, sparkling wine all the rage in the US in the mid 20th century

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34
Q

Where does Asti DOCG rank in terms of size?

A

Among Italy’s largest volume DOPs

35
Q

What types of wine does Asti DOCG produce?

A

Asti (aka Asti Spumante)- fully sparkling wine

Moscato d’Asti- always frizzante

36
Q

Where are Asti and Moscato d’Asti produced?

A

In Piedmont south of city of Asti

37
Q

What are the characteristics of Asti and Moscato d’Asti?

A

Nearly always 100% Moscato, always white, almost all made by tank method (Asti can be bottle fermented but would specifically be labeled Metodo Classico), producers generally consider Moscato d’Asti more important of two types and use their best grapes

38
Q

What is style of Asti and Moscato d’Asti

A

Traditionally low alcohol, sweet wines- Moscato d’Asti continues tradition with wines between 4.5% and 6.5%; sparkling Asti now comes in both 6% Dolce Asti Spumante and down to bone dry with no cap on alcohol

39
Q

How did Prosecco escalate in popularity?

A

Vaulted from relatively unknown 20 years ago to world’s most popular bubbly in less than a decade- shot past Champagne in production and export around 2015, Italy’s single biggest wine category and their best known globally

40
Q

What denominations can make Prosecco?

A
  • Prosecco DOC - largest, produces highest volume of any Italian DOC, one of largest geographically, covers most of Veneto and all of Friuli-Venezia Guilia (produced 42 million cases in 2019, more than entire production of New Zealand, Australia, or Greece)
  • Conegliano Valdobbiadene Prosecco DOCG - much smaller but still one of highest volume DOPs in Italy, inside Prosecco DOC, outcropping of steep hills, between towns of Conegliano and Valdobbiadene
  • Asolo Prosecco- near town of Asolo, in Prosecco DOC, steep hills, produced tiny amount of wine compared to other two, increasing rapidly
41
Q

What are the characteristics of Prosecco?

A
  • Made mostly in Veneto, small amount made in Friuli-Venezia Giulia
  • Always varietal based on Glera
  • Usually sparkling (still and frizzante do exist, not common, haven’t caught on internationally)
  • Usually extra dry (slightly sweet), also available drier or sweeter
  • Typically made with tank method (DOC required to be tank method, DOCGs can be metodo classico but typically tank)
  • DOCGs always white wine, in late 2020 pink version (Prosecco Rose using small proportion of Pinot Nero) added to denomination
42
Q

What is the most famous and largest production of red sparkling wines in Italy

A

Lambrusco from Emilia Romagna

43
Q

What are the three main DOCs for Lambrusco wines and what is the fourth smaller one?

A

Lambrusco Salamino di Santa Croce, Lambrusco di Sorbara, and Lambrusco Mantovano DOC; Lambrusco Mantovano DOC, much smaller production, in Lombardy

44
Q

What style is the Lambrusco from these DOCs?

A

Never still, mainly frizzante but spumante is also widely available; most exports are sweet but dry versions are more popular in Italy and gaining popularity in US

45
Q

What sparkling red wine other than Lambrusco is known on export markets?

A

Brachetto d’Acqui DOCG from Piedmont, typically sweet, very low alcohol (as little as 6%), nearly pure Brachetto (min 97%), fully sparkling; usually served with dessert of chocolate or red fruits

46
Q

Where is Brachetto d’Acqui DOCG located?

A

In Asti area, located inside both Asti and Alta Landa DOCGs, one of densest areas for DOPs in Italy

47
Q

What is the definition of a dessert wine?

A

Any sweet and/or high alcohol wine that would be appropriate to serve after a meal or with a dessert course

48
Q

How can sweet wines be made?

A

Stopping fermentation early while there is still a lot of unfermented sugar in the juice
Making sweet wine with normal levels of alcohol requires unusually sweet grapes

49
Q

What are the three most common ways to increase sugar to water ratio in grapes?

A
  1. Letting grapes continue to ripen on vine after most other grapes are picked
  2. Allowing botrytis to affect them
  3. Drying grapes after harvest before pressing them
50
Q

What causes high sugar to water ratio grapes to create sweet wine?

A

still sweetness left in wine after yeast unable to ferment sugar any further

51
Q

What is late harvest called in Italy and what is it?

A

Vendemmia Tardiva, grapes left on vine longer than normal, sugar continues to accumulate in grapes as long as vine is still active; at same time acidity decreases- when vines shut down for winter grapes shrivel and lose water, resulting in higher sugar-to-water ratio

52
Q

What is botrytis cinerea and how does it impact the sugar to water ratio of grapes?

A

Botrytis is a fungus that attacks grapes in beneficial way under certain climactic circumstances, sometimes called noble rot; draws water out of grapes and concentrates sugars without reducing acidity, also adds distinctive flavor components; sometimes in conjunction with late harvest or dried grapes

53
Q

What is the phrase for noble rot in Italian

A

Muffa Nobile

54
Q

What is the most common method for increasing sugar to water ratio in grapes in Italy?

A

Drying grapes- used to make most sweet as well as some dry wine

55
Q

How does drying grapes impact sugar to water ratio?

A

Drying grapes after they are harvested increases concentration as water evaporates

56
Q

How are grapes for dried grapes generally harvested? How are they dried?

A

Harvested in whole bunches when they are not at their optimum ripeness; brought inside well ventilated drying room, often laid on shelves in layers that are one bunch thick, could also be made by hanging from rafters to dry, in southern Italy where rain is not an issue can be laid outside in sun to dry- depending on seasonal temperature, can be dried for several months before pressing

57
Q

What is the process for drying grapes called in Italian? What are dried grapes called?

A

Process: Appassimento

Dried grapes: Passito

58
Q

What is the style and alcohol level of passito wines?

A

Sweet with low to normal alcohol or dry with high alcohol

59
Q

How many DOPs/IGPs make dessert wines?

A

Over 100 DOPs and most IGPs

60
Q

What grape varieties are most commonly used to make dessert wines?

A

Trebbiano and Sangiovese as well as aromatic varieties such as Malvasia, Moscato, and the red Aleatico (but dessert wines made with almost every grape variety in Italy)

61
Q

Dessert wines are made from what color of grapes?

A

White grapes most prevalent, actual color usually yellow to gold to brown; red and rosato also common, usually pink to ruby to garnet to black

62
Q

Why is dessert wine production small and price of dessert wines high?

A

Elaborate procedured and extra work to make dessert wines, rather limited market for them

63
Q

How much of Italian dessert wine is exported?

A

Often miniscule

64
Q

What is the most famous dessert wine of Italy?

A

Vin Santo, more of a style than specific wine (sometimes vino santo)

65
Q

What is Vin Santo?

A

Passito dessert wine made from fermenting juice from dried grapes very slowly for period of years in small, sealed wooden barrels; usually sweet but if fermented long enough can end up dry

66
Q

What is Vin Santo classically served with?

A

hard biscotti biscuits

67
Q

What area is Vin Santo most associated with?

A

central Italy, especially Tuscany- 26 of 41 DOCs make Vin Santo

68
Q

What are the most prominent denominations for Vin Santo?

A

Vin Santo del Chianti DOC, Vin Santo del Chianti Classico DOC (no DOCGs or IGPs whose regulations include Vin Santo)

69
Q

What grapes typically make up Vin Santo?

A

Typically blend of assortment of local varieties, Trebbiano is variety most often used, Malvasia generally blended in

70
Q

What color is Vin Santo

A

Made with white varieties, it is typically gold in color; rosato version called Occhio di Pernice (Eye of Partridge) made with red grapes, usually Sangiovese

71
Q

Where are dessert wines primarily made in Northeastern Italy?

A

Primarily Friuli and western Veneto

72
Q

What is the best-known category of Passito dessert wines from Northeast Italy?

A

Recioto from Veneto

73
Q

What are the three DOCGs in the Valpolicella-Soave area for Recioto?

A

Recioto di Soave DOCG- white wine based on Garganega, sweet wines
Recioto di Gambellara DOCG- white wine based on Garganega, sweet wines
Recioto della Valpolicella DOCG- red and based on Corvina (like all Valpolicella wines), sweet wines

74
Q

What is the history of Amarone della Valpolicella?

A

Originally Recioto della Valpolicella fermented into dry, high alcohol red wine, recognized for its excellence and became known as Amarone della Valpolicella

75
Q

What conditions make dessert wine prevalent in Southern Italy and where is it most common?

A

Southern Italy’s hot and dry conditions make it easy to grow grapes with very high sugar and to dry grapes; most common in Sicily

76
Q

Where is Pantelleria DOC and what kinds of wines does it make?

A

Small Sicilian island of Pantelleria, closer to Tunisia than mainland Sicily- best known for sweet passito wines made from 100% Zibibbo wines

77
Q

What about Pantelleria grape growing is included as a UNESCO Intangible Cultural Heritage of Humanity?

A

Train vines into little nests in indentations in the ground to combat hot dry windswept conditions on Pantelleria

78
Q

Where is Marsala DOC located, what kind of wines does it make, and what is its historical significance?

A

On western tip of Sicily, was Italy’s most renowned wine worldwide back during days of sailing ships when table wines didn’t travel well but fortified wines could remain intact for long voyages- fame led to the name being used for sweet wines made in other countries

79
Q

What is Marsala?

A

Sweet fortified wine that is produced in several styles

  • White version (gold or amber) made from blend of Sicilian grape varieties, notably Ansonica, Catarratto, and Grillo
  • Red style (known as rubino) uses Nerello Mascalese and Nero d’Avola
80
Q

What is vermouth?

A

An aromatized wine- sweetened fortified wine in which herbs and botanticals are steeped to flavor it, Italian vermouth typically bitter and sweet usually red in color, often aperitif before meal, ingredient in many cocktails

81
Q

What is amaro?

A

An aromatized liqueur (also amari), similar to vermouth but herbs/botanicals steeped in distilled spirits, alcohol up to 40%, served as digestif after meal, both bitter and sweet, used in ingredient in mixed drink such as spritz

82
Q

What are some other italian liqueur digestifs?

A

Limoncello (flavored with lemons); amaretto, nocello, and nocino (flavored with nuts); sambuca (flavored with anise)

83
Q

What is grappa?

A

Distilled spirit- made from distilling alcohol out of pomace (solids left over after wine has been pressed), alcohol typically 40-60%, clear but can be golden if barrel aged, sometimes aromatized but not sweetened, quintessential digestif

Italian Wine Scholar (9 decks)

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