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Italian Wine Scholar Unit 1 - Northern Italy > Foundation - Grape Varieties & Winemaking > Flashcards

Foundation - Grape Varieties & Winemaking Flashcards

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1
Q

What allowed so many of Italy’s native grapes to survive until the modern age?

A

The historical isolation of many wine growing areas

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2
Q

T/F

Some indigenous varietals have adapted so well to the sound and climatic conditions of specific areas in the country that they are difficult to grow outside their original home

A

True

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3
Q

Name a famous Italian grape variety that is hard to grow outside of its original home

A

Nebbiolo

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4
Q

The majority of Italy’s native grapes ripen _____

A

Late

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5
Q

The majority of Italy’s native grapes require _____ conditions in summer and early autumn to ripen fully

A

Warm

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6
Q

How many genetically distinct and commercially relevant indigenous grape varieties are estimated to be grown in Italy

A

350 - 600

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7
Q

Italy’s native grapes compose over ______ of the worlds total cultivated grape varieties (much more than France and Spain combined)

A

1/4

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8
Q

Why is having a plethora of indigenous grape varieties a major advantage for Italian producers?

A

They are able to offer unique and distinctive wines that cannot be replicated elsewhere

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9
Q

A first wave of plantings of international grapes of French and German origin were introduced by winemakers bringing back cuttings from trips in the early 19th century. What did they bring?

A
  • The Pinot Family
  • Chardonnay
  • Bordeaux Varieties (mainly Cabernet Franc & Merlot, but some Cabernet Sauvignon)
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10
Q

Sometimes political and military events occurred in Italian regions. As an example, when were many German varieties introduced to northeast Italy

A

When it was under the rule of the Austrian Empire

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11
Q

The second influx of international varieties took place after

A

The outbreak of phylloxera

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12
Q

Which had a greater impact on Italy’s wine industry: the first wave of bringing back cuttings in the 19th century or the second wave after phylloxera in the 20th?

A

They second wave - particularly in the northeastern regions

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13
Q

Of the huge number of grapes gotten in Italy, approximately ______ grapes can be considered to be widely cultivated

A

100

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14
Q

The most widely planted Italian grape overall

A

Sangiovese

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15
Q

Second most planted grape in Italy

A

Montepulciano

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16
Q

Fourth most planted grape in Italy

A

Merlot

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17
Q

Most planted red grape in Piemonte

A

Barbera

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18
Q

Most planted red grape in Sicilia

A

Nero d’Avola

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19
Q

Top 3 most planted white grape varieties

A

Catarratto Bianco
Trebbiano Toscano
Chardonnay

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20
Q

The majority of Chardonnay grown in Italy is used for:

A

Sparkling Wine Production

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21
Q

Fourth and Fifth most planted white grapes in Italy:

A

Glera
Pinot Grigio

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22
Q

Red or White?
Sangiovese

A

Red

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23
Q

Red or White?
Montepulciano

A

Red

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24
Q

Red or White?
Catarratto Bianco

A

White

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25
Q

Red or White?
Merlot

A

Red

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26
Q

Red or White?
Trebbiano Toscano

A

White

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27
Q

Red or White?
Barbera

A

Red

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28
Q

Red or White?
Chardonnay

A

White

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29
Q

Red or White?
Glera

A

White

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30
Q

Red or White?
Pinot Grigio

A

White

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31
Q

Red or White?
Nero d’Avola

A

Red

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32
Q

Red or White?
Trebbiano Romagnolo

A

White

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33
Q

Red or White?
Cabernet Sauvignon

A

Red

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34
Q

Red or White?
Primitivo

A

Red

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35
Q

Red or White?
Moscato Bianco

A

White

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36
Q

Red or White?
Negro Amaro

A

Red

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37
Q

Red or White?
Garganega

A

White

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38
Q

Red or White?
Trebbiano Giallo

A

White

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39
Q

Red or White?
Aglianico

A

Red

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40
Q

Red or White?
Corvina

A

Red

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41
Q

Red or White?
Syrah

A

Red

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42
Q

Red or White?
Cabernet Franc

A

Red

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43
Q

Red or White?
Grillo

A

White

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44
Q

Red or White?
Ansonica (Inzolia)

A

White

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45
Q

Red or White?
Dolcetto

A

Red

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46
Q

Red or White?
Cannonau

A

Red

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47
Q

Red or White?
Croatina

A

Red

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48
Q

Red or White?
Nebbiolo

A

Red

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49
Q

Red or White?
Trebbiano Abruzzese

A

White

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50
Q

Red or White?
Pinot Nero

A

Red

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51
Q

Red or White?
Lambrusco Salamino

A

Red

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52
Q

Pinot Grigio really arrived in Italy during what decade?

A

1970’s

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53
Q

Chardonnay, Sauvignon Blanc, and Cabernet Sauvignon really arrived in Italy during what decade?

A

1980’s

54
Q

Since the _____ (decade), there has been such a substantial improvement in winemaking practices in Italy that many liken the change to a winemaking revolution.

A

1970’s

55
Q

The influx of _____ (often from the EU), had transformed Italian cellars into some of the most modern winemaking facilities in the world

A

Capital

56
Q

A facet of Italy’s qualitative leap in wine production since the 1970’s can also be attributed to a process of _____ with the more modern approaches and techniques

A

Experimentation

57
Q

Over the years, producers have learned the right mix of _____ and _____ winemaking practices

A

Modern & Traditional

58
Q

Is Chaptalization permitted in Italy?

A

No

59
Q

“Arricchimento” in English

A

Must enrichment

60
Q

Under what conditions is arricchimento permitted?

A

If allowed by a DOC or DOCG’s disciplinare

61
Q

MCR stands for:

A

Mosto Concentrato Rettificato (rectified concentrated grape must)

62
Q

_____ _____ is permitted but strictly regulated with parameters that vary based on the EU wine-growing classification

A

Acid Adjustment

63
Q

Can zone CI acidify?

A

No

64
Q

Can zone CI de-acidify?

A

Yes

65
Q

Can zone CII de-acidify?

A

Yes

66
Q

Can zone CII acidify?

A

Yes

67
Q

Can zone CIII(b) de-acidify?

A

No

68
Q

Can zone CIII(b) acidify?

A

Yes

69
Q

In the early years of the winemaking revolution, _____ _____ _____ gradually replaced the traditional wood vessels

A

Stainless Steel Tanks

70
Q

Is wood used in the fermentation process today?

A

Yes

71
Q

Traditionally, cap management was performed by what method?

A

Punching down

72
Q

Punching down had been mostly replaced by what 3 different methods?

A

Pumping over
Submerging the cap
Rotofermenters

73
Q

Why do many high-quality producers of red wine tend to keep to longer macerations (3-4 weeks)?

A

The aim is to produce wines with more structure, complexity, and aging potential

74
Q

Since the 1980s and 1990s, one of the more significant changes in Italian winemaking involves how red wines are _____ and _____ before release

A

Cellared, Matured

75
Q

Term meaning cellared and matured in French

A

Élevage

76
Q

2 Terms meaning cellared and matured in Italian

A

Maturazione, Invecchiamento

77
Q

What 2 types of wood were Italian wines traditionally aged in?

A

Slavonian Oak, Chestnut

78
Q

Italian name for the large Slavonian Oak or Chestnut casks used to age wine

A

Botti

79
Q

Starting in the 1980s, what type of barrels began to be used

A

Small French oak barrels (225L barriques) and 900L tonneaux

80
Q

Larger neutral casks are thought to enhance (2 answers)

A

Varietal character and terroir

81
Q

Were white wines helped by the influx of new winemaking techniques in the 1970s?

A

Yes, tremendously so

82
Q

Which wines were improved more by the new techniques and equipment of the 1970s? Red or White?

A

White

83
Q

What traditional white wine making practice was almost completely abandoned?

A

Fermenting on skins

84
Q

What was a drawback to the wave of clean, crisp white wines brought about by the new methods of the 1970s?

A

Lack of complexity and distinction

85
Q

Traditional or Modern Winemaking Practice?

Fermenting white wines on skins

A

Traditional

86
Q

Traditional or Modern Winemaking Practice?
Slow, Cool Fermentations

A

Modern

87
Q

Traditional or Modern Winemaking Practice?
Stainless Steel Tanks

A

Modern

88
Q

Traditional or Modern Winemaking Practice?
Cultured Yeasts

A

Modern

89
Q

Traditional or Modern Winemaking Practice?
Filtration and Centrifugation

A

Modern

90
Q

Traditional or Modern Winemaking Practice?
Elimination of oxygen contact

A

Modern

91
Q

Traditional or Modern Winemaking Practice?
Use of natural yeasts

A

Traditional

92
Q

Particularly in northeast Italy, producers began to rethink the way white wines were made as they pushed back against

A

Uniformity of flavor profile

93
Q

Natural yeasts are thought to have a fundamental relationship with _____

A

Terroir

94
Q

“Territory” in Italian

A

Territorio

95
Q

Fermentation and aging in wood adds _____ and _____ to white wine

A

Texture, Complexity

96
Q

What traditional technique was re-introduced to extract more flavors from white wine?

A

Short, cold, maceration on skins (pre-fermentation)

97
Q

Today, are Italian whites able to manifest their origin? (Is a Sauvignon Blanc from Friuli different from Alto Adige?)

A

Yes

98
Q

Most the growth in Sparkling Wine in the last 30 years has happened in what part of Italy?

A

North

99
Q

Most the growth in Sparkling Wine in the last 30 years has happened in what part of Italy?

A

North

100
Q

The great majority of Italian sparkling wines are produced via the _____ method

A

Tank

101
Q

The tank method is considered to be the most suitable for the production of _____ sparkling wines

A

Aromatic

102
Q

DOC or DOCG?
Asti

A

DOCG

103
Q

DOC or DOCG?
Conegliano Valdobbiadene

A

DOCG

104
Q

DOC or DOCG?
Prosecco

A

DOC

105
Q

Aromatic grapes that produce fresh wines are typically meant for _____ consumption

A

Early

106
Q

What is the Metodo Martinotti?

A

Tank method / Charmat Method

107
Q

What is the difference between Federico Martinotti’s and Eugène Charmat’s sparkling wine production methods?

A

Metodo Martinotti (1895) is the same method - tank - but the Charmat method (1920’s) was done on an industrial scale

108
Q

Metodo Classico

A

Traditional method

109
Q

What can sparkling grapes achieve more easily in Italy to help wines made from them be more balanced than other sparkling?

A

Extra Ripeness

110
Q

When sparkling wine made in the traditional method is made using riper grapes, less _____ is needed and the acidity is less ______

A

Dosage, Aggressive

111
Q

What two grapes are the main grapes for traditional method sparkling wine in Italy?

A

Chardonnay and Pinot Nero

112
Q

DOC or DOCG?
Franciacorta

A

DOCG

113
Q

DOC or DOCG?
Trento

A

DOC

114
Q

Yields for traditional method sparkling wines are required to be

A

Low

115
Q

Traditional method sparkling wines are required to spend a long time _____

A

Aging on Lees

116
Q

Frizzante

A

Lightly Sparkling / Semi-Sparkling

117
Q

How much pressure is a frizzante bottle typically under?

A

1 - 2.5 atm

118
Q

A wine region that notably specializes in frizzante

A

Emilia-Romagna

119
Q

A winegrowing district that specializes in frizzante

A

Oltrepò Pavese in Lombardia

120
Q

Rifermentazione naturale in bottiglia

A

Ancestral method

121
Q

Metodo Ancestrale

A

Ancestral method

122
Q

Talento

A

A disused term that was created to clearly identify quality Italian sparkling wines made in the traditional method (1996)

123
Q

Italys tradition for sweet wine production pre-dates the ______ ______

A

Middle Ages

124
Q

T/F
Sweet wines in Italy are produced across the whole country

A

True

125
Q

Method that consists of drying the grapes after harvest in order to concentrate sugars, acids, and flavors

A

Appassimento

126
Q

Muffia Nobile

A

Noble Rot

127
Q

Rosato

A

Rosé

128
Q

Area in Puglia known for its production of rosé

A

Salento

129
Q

Lake Garda is known for its production of

A

Rosé

130
Q

Italian rosatos are produced either by _____ _____ or ______

A

Direct Press , Salasso

131
Q

Salasso

A

Bleeding the Tank (Rosé production)

132
Q

Salasso

A

Bleeding the Tank (Rosé production)

Italian Wine Scholar Unit 1 - Northern Italy (13 decks)

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