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Italian Wine Scholar Unit 2 TB > Glossary > Flashcards

Glossary Flashcards

1
Q

Abboccato

A

Medium Dry Wine (1.2% or 12g/L of sugar)

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2
Q

Alberata

A

Ancient vine training

Vines trained on or between trees - “married to the tree”

alberate or vite maritata all’albero

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3
Q

Alberello

A

Vines allowed to grow as free-standing, low bush

Head training or Bush trained

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4
Q

Alberese

A

Fine grained calcareous marl typical of certain areas in Toscano (eg Chianti Classico)

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5
Q

Amabile

A

Medium-Sweet Wine (4.5% or 45 g/L of sugar)

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6
Q

Annata

A

Vintage

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7
Q

Appassimento

A

Process of drying grapes before vinification

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8
Q

Archetto

A

Tuscan variation of Guyot

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9
Q

Arele / Graticci

A

Wooden racks used for air-drying grapes

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10
Q

Baglio

A

Traditional Sicilian farmhouse (thick walls)

Rectangular shape and oftern has a central courtyard

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11
Q

Biotype

A

A vine, although genetically identical to another, shows certain level of diversity (morphological, physiological & behavioral) that results of centuries of adaptation to environment

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12
Q

Botrytis Cinerea

A

Fungus that afffects grapevines

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13
Q

Botti

A

Large, Neutral old Slovakian oak or chestnut casks

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14
Q

Bud Break

A

When a bud opens and leaves first appear on the vine in the spring

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15
Q

Byzantines

A

Eastern Roman Empire

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16
Q

Cabernet

A

In NE Italy regions, CabSauv and CabFranc can be bottled together and labeled “Cabernet”

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17
Q

Capovolto / Cuppuccina

A

A varioation of Guyot vine training system

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18
Q

Caratello

Caratelli (plural)

A

Wood barrel used for Vin Santo

30 - 200 Liters

Made of Chestnut, Oak, Acacia, Juniper or Cherry

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19
Q

Cerasuolo

A

Abruzzo for Rosato

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20
Q

Chiaretto

A

A term to indicate Rosato made is specific DOCs

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21
Q

Classico

A

Wine produced from the original historic winegrowing of a DOCG or DOC

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22
Q

Clone

A

A vine that is intentionally derived and selected by vegetative propagation from cuttings from a single mother vine (clonal selection) to obtain vines with characteristics identical to those of the mother vine.

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23
Q

Colli

A

Hills

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24
Q

Colura Promiscua

Coltivazzione Promiscua

A

Traditional Italian system of polyculture where multiple crops are grown together.

Vines were traditionally grown amongst toerh crops such as olive trees, fruits, vegetables and grains.

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25
Q

Consorzio

A

Voluntary association of producers, merchants and cooperatives tasked with protecting and promoting the DOC(s) or DOCG(s)

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26
Q

Contrada

Contrade (plural)

A

Small geographic sub-division within a municipal territory

These are not administrative entities and are somewhat analogous to hamples or neighborhoods

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27
Q

Cordone Speronato

A

Low training system with permanent cordon of old wood trained horizontally

The spurred cordon is a vine training system that during the winter pruning selects 5, 7 well lignified and positioned shoots from which as many spurs with two, three buds will be obtained. Unlike the Guyot which selects a limited number of spurs, in this pruning the spurs represent the main production phase.

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28
Q

Coulure

Grape Shatter

A

Poor fruit set, lack of carbs usually caused by cloudy/wet conditions during flowering

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29
Q

Cru

A

Superior Site

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30
Q

Diurnal

A

Daily temperature shift between night and day

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31
Q

Disciplinare

A

Official production rules and guidlines for appellations mandated by Italian law.

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32
Q

Dulce

A

Sweet wine (4.5% or 45 g/L of sugar)

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33
Q

Dolomite

A

A mineral containing calcium and magnesium

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34
Q

Doppio Capovolto

A

A “double” Capovolto

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35
Q

Dosaggio Zero

Non Dosato

A

Sparkling wine made without dosage

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36
Q

Downy Mildew

(Peronospora)

A

North American fungal disease that attackes plants in warm & humid weather

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37
Q

Fecce

A

Lees

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38
Q

Fermo

A

A still wine

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39
Q

Fiasco

A

Traditional straw basket bottle used for Chianti

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40
Q

Fortified

A

Wine that goes through the process of fortification by adding apirit tostop fermentation and increase final ABV

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41
Q

Frizzante

A

A semi-sparkling or fizzy wine

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42
Q

Galestro

A

Metamorphic rock that is crumbly, clay and schist-like with sharp edges and a tendency to flake.

Typically found in Toscana (Chianti Classico and Montalcino)

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43
Q

Geneva Double Curtain (GDC)

A

A high training system

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44
Q

Glacial Moraine

A

Accumulation of rocks and sediment carried and deposited by glaciers

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45
Q

Governo

  • Governo all’uso toscano*
  • Governo toscano*
  • Governo alla toscano*
A

Traditional Tuscan practice whereby a small portion of grapes was left to desiccate then used to start a second fermentation within a newly made wine.

Provides more body and alcohol making the wine softer and more approachable.

Encourages MLF

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46
Q

Gray Rot

A

Malignant form of Botrytis cinerea

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47
Q

Guyot

A

A low-training system, 1 - 2 canes kept every year.

48
Q

Igeneous

A

Rock formed by magma or lava

49
Q

Imbottigliato all’origine

A

Estate Bottled

50
Q

Indigenous

A

Originating in a specific place

51
Q

Lacustrine

A

Relating to or associated with lakes, eg deposits from previous presence of lakes

52
Q

Leaf Fall

A

Period when leaves die and fall from the vine in autumn

53
Q

Lees

A

Dead Yeast Cells

54
Q

Lees Ageing

  • Maturazzione Suí Lieviti*
  • Sulle Fecce*
A

Letting wine rest on dead yeast cells after fermentation

55
Q

Lieviti

56
Q

Liquoroso

A

A Fortified wine

57
Q

Madre

A

Thick deposit of wine soaked lees left in Vin Santo barrels to initiate fermentation.

Quality of Vin Santo is dependent on quality of Madre.

Adds complexity to the wines

58
Q

Maestrale

A

Italian name for Mistral, the cold, NW wind that blows across Northern Mediterranean

59
Q

Malolactic Fermentation

A

The conversion of malic acid to lactic acid through the action of bacteria

60
Q

Menzioni Geografische Aggiuntive (MGA)

A

List of officially delimited vineyard areas allowed to appear on labels in certain appellations

61
Q

Metamorphic Rock

A

Rocks that have been changed over a long period of time by intense pressure and heat

62
Q

Metodo Classico

A

Traditional Method of sparkling wine production

63
Q

Mezzadria

A

Share-cropping system whereby the landowner allows a farmer to cultivate his land in exchange for a portion of the crop

64
Q

Millesimato

65
Q

Muffato

A

Sweet wine made with grapes affected by Noble Rot

66
Q

Mosto

A

Unfermented grape juice

67
Q

Mosto Concentrato Retificato (MCR)

A

Rectified concentrated grape must

68
Q

Mosto Cotto

A

Cooked grape must

69
Q

Muffa Noble

70
Q

Novello

A

A wine released shortly after it is made (eg Beaujolais Nouveau)

By law, must include 40% of wine made via carbonic maceration or semi-carbonic.

Some appellations require higher %

71
Q

Orange Wine

A

White wines made with red winemaking techniques (eg extended skin contact)

72
Q

Orogenesis

A

Formation of mountains

73
Q

Passito

A

Wine made from semi-dried grapes

74
Q

Pergola

A

Traditional high-training system where the vine grows overhead on supporting structure

75
Q

Pergola Abruzzese

A

A variant of the tendome traditional to Abruzzo

76
Q

Pergola Trentina

A

Traditional overhead training system of Trentino and Alto Adige

77
Q

Pergola Veronese

A

Traditional overhead training of Veneto

78
Q

Phylloxera

A

North American louse that fees on the roots of grapevines

79
Q

Porphyry

A

Dark red or purple igeneous rock with embedded feldspar or quartz crystals; a volcanic soil

80
Q

Oidium

Powdery Mildew

A

North American fungal disease

“All green parts of the vine are attacked and the infection is very visible. A fine, translucent, cobweb-like growth spreads around the spot where the fungus first penetrates. After one to two weeks, grey-white ash-like spores are produced on short, upright stalks. The infection looks powdery, leading to the common name. ”

“If bunches are infected before flowering, then fruit set and yield may be considerably reduced and berry”

“Yield can be further reduced if berries are infected before they reach full size.”

81
Q

Pulcianella

A

Straw-covered bottle similar to Chianti fiasco, but a little more oblate in shape from Orvieto

82
Q

Pyroclastic

A

Material or rock formed by the accumulation of volcanic rock fragments scattered by volcanic explosions (ef tuff, ash & lapili)

83
Q

Travaso

Racking

A

The process of separating wine from solid particles (eg yeast) by removing the wine from the vessel

84
Q

Residual Sugar

A

Sugar not consumed by yeast and remains with the finished wine

85
Q

Riserva

A

A wine that went through an extended period of ageing before released compared to the non-riserva version. A riserva wine may also have stricter production requirements

86
Q

Risorgimento

A

Italy’s unification movement

87
Q

Rosato

A

Rosé wine

88
Q

Rosso

89
Q

Salasso

A

Italian for saignée or bleeding the tank, a technique used for rosé

90
Q

Scelto

A

Translates to “selected”

91
Q

Secco

A

Dry wine (max 4% or 4 g/L of residual sugar)

92
Q

Spumante

A

Fully sparkling wine

93
Q

Stenditoio

A

Delimited and well-ventilated area where grapes are dried in the sun

94
Q

Superiore

A

A wine with higher minimum actual alcohol content compared to a non-superiore version (0.5% - 1%)

Have stricter production criteria eg lower maximum yield, longer ageing.

95
Q

Sylvoz

A

High-training system

“developed by the Italian grower Carlo Sylvoz in which canes of up to, say, ten buds in length are tied to a wire below a high cordon. ”

“The Sylvoz system is suited to vines of high vigour, where high yields are acceptable, and where it is necessary to minimize pruning labour ”

96
Q

Talento

A

Label term meant to indicate a sparkling wine made in the traditional method

97
Q

Tendone

A

High training system that forms a “tent” with the canopy allowing grapes to grow underneath it

98
Q

Terra Rossa

A

Reddish soil rich in iron-oxide

99
Q

Tonneaux

A

Wooden vessel holding 500L

100
Q

Tufo

Tuff

A

Soft, porous volcanic rock formed by ejected volcanic material and ash that solidified and cemented over time. It is not related to limestone tufa or tuffeau

101
Q

Vendemmia

A

Harvest or vintage

102
Q

Vendemmia Tardiva

A

Late harvest. Wines can be sweet or dry

103
Q

Vermouth

A

Fortified wine flavored with herbs and spices, commonly drunk as an apertig or used in cocktails

104
Q

Vigna

A

A single vineyard.

Can only be applied if the grapes come from the vineyard with stricter criteria than DOC or DOCG

105
Q

Vin Santo

A

Traditional Tuscan dessert wine made from air-dried grapes. Translates to Holy Wine and produced in other regions

106
Q

Vinacce

Pomace

A

Leftover, unpressed skins and lees

107
Q

Vino da Meditazzione

A

Meditation wine

108
Q

Vino da Taglio

A

Bulk wine specifically produced to be used as a blending component to boost the color, body, and alcohol of weaker wines

109
Q

Vinsantaia

A

A non-temperature controlled storage room or loft where Vin Santo caratelli are stored

110
Q

Vivace

A

A lively (light fizzy) wine

111
Q

Zonazzione

A

Process of collecting and recording data on soil, climate, topography, altitude, humidity, rainfall, sunlight on how these influence the growth of vines. The data verifies the quality potential of specific grape varieties within the study area

112
Q

Podre

113
Q

Poggio

114
Q

Castello

115
Q

Fattoria

Italian Wine Scholar Unit 2 TB (49 decks)

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