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Italian Wine > Glossary of Italian Wine Terms > Flashcards

Glossary of Italian Wine Terms Flashcards

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1
Q

abboccato

A

off-dry; somewhat sweet (approx. 7–15 g/l residual sugar for still wines, 12–35 g/l for frizzante wines, and 32–50 g/l for sparkling wines)

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2
Q

affinamento

A

finishing; refinement (of a wine after vinification and blending, before release)

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3
Q

amabile

A

semisweet; demisec (approx. 15–45 g/l residual sugar for still wines, 30–50 g/l for frizzante wines, and 40–100 g/l for fortified wines; not used for sparkling wines)

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4
Q

anidride carbonica

A

carbon dioxide

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5
Q

anidride solforosa

A

sulfur dioxide

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6
Q

annata

A

vintage; year of harvest

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7
Q

appassimento

A

the process of drying grapes, usually on straw mats in airy lofts, to concentrate their sugars.

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8
Q

asciutto

A

bone dry (officially synonymous with secco: less than approx. 7 g/l residual sugar for still wines, 17–32 g/l for sparkling wines)

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9
Q

autoclave

A

pressurized tank

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10
Q

azienda agricola

A

wine estate; a farm that grows at least half grapes and produces its own wine

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11
Q

azienda vinicola

A

a winemaking firm that buys most or all of its grapes from growers

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12
Q

argilla

A

clay

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13
Q

barile

A

small wine barrel, typically made of wood and holding about 50 liters

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14
Q

bicchiere

A

wineglass; drinking glass

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15
Q

biologica

A

organic (agriculture)

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16
Q

botte

A

(pl botti) Large cask for aging wine. Traditionally made from chestnut or Slavonian oak. Usually very large, typical capacity being 50 hl (about 5.000 bottles). Also called fusto

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17
Q

bottiglia

A

bottle (pl bottiglie)

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18
Q

buccia (d’uva)

A

grape skin

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19
Q

bricco

A

piedmontese term for hilltop vineyard. Sometimes bric.

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20
Q

cantina

A

cellar; winery

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21
Q

cantina sociale

A

winery cooperative

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22
Q

cavatappi

A

corkscrew

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23
Q

cerasuolo

A

cherry red; also, a wine of that color, usually rose from Abruzzo

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24
Q

chiaretto

A

claret; a color on the border between a deep rosato and a light red, usually rose from Lombardy and Veneto

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25
Q

Ramato

A

usually rose from Friuli Venezia Giulia

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26
Q

vino di una notte

A

which can be humorously translated in English as “one-night wines”; rose made with shorter macerations (roughly 6-12 hours)

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27
Q

vino di un giorno

A

rose made with longer macerations (roughly 24 to 48 hours)

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28
Q

colle

A

hill (pl colli)

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29
Q

collina

A

small hill (pl colline)

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30
Q

consorzio

A

an association, or consortium, of producers

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31
Q

cascina

A

farm-house. Often used as part of a winery name.

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32
Q

dolce

A

sweet (more than 45 g/l residual sugar for still and frizzante wines, more than 50 g/l for sparkling wines, more than 100 g/l for fortified wines)

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33
Q

dosaggio

A

dosage; the liquid added to classic-method sparkling wine after disgorging for sweetening and topping up

34
Q

enoteca

A

wine shop; wine bar

35
Q

etichetta

A

label

36
Q

ettaro

A

hectare (equivalent to 2.47 acres)

37
Q

ettolitro

A

hectoliter (100 liters, equivalent to about 26.4 U.S. gallons or 11.1 cases)

38
Q

enotria

A

anglicized spelling of Oenotria, the ancient Greek name for Italy, which means “land of wine”.

39
Q

fattoria

A

farm; farmhouse; rural wine estate. today large wine estate. traditionally, was the central winery on a sharecropping farm, to which the various sharecroppers would contribute a portion of their grapes

40
Q

fecce, feccia

A

sediment from the winemaking process; dregs; lees

41
Q

fresco

A

fresh; crisply acidic

42
Q

frizzante

A

effervescent; fizzy; exhibiting carbon dioxide bubbles in solution, but at a lower pressure than a fully sparkling (spumante) wine

43
Q

fiasco

A

flas, as in the straw-covered bottles of Chianti.

44
Q

grappa

A

spirit made by distilling grape pomace (skins and seeds)

45
Q

galestro

A

name for the rocky, schist-like soils found in Tuscany. Also a name for a light white table wine made in Tuscany.

46
Q

imbottigliato

A

bottled

47
Q

invecchiamento

A

the aging process

48
Q

invecchiato

A

aged

49
Q

imbottigliato all`origine

A

estate-bottled

50
Q

lotta biologica

A

the vineyard pest control strategy of using only biological (organic) means to combat pests, rejecting all chemicals except copper and sulfur

51
Q

lotta guidata

A

literally, guided struggle or reasoned fight; the vineyard strategy of using chemicals only when damage from pests and disease is imminent, rather than proactively on a routine schedule

52
Q

lotta integrata

A

integrated pest management; the vineyard strategy of using biological and chemical means in a coordinated plan to combat pests

53
Q

marchio

A

trademark; brand (pl marchi)

54
Q

metodo Charmat

A

the method of fermenting sparkling wine in pressurized tanks (autoclaves) and then transferring the wine into bottles under pressure; also called metodo Martinotti

55
Q

metodo Martinotti

A

another name for metodo Charmat, especially in Piemonte

56
Q

millesimato

A

vintage dated, usually referring to sparkling wine

57
Q

monovitigno

A

varietal; a wine made from a single grape variety

58
Q

mosto

A

grape must; juice for winemaking

59
Q

muffa nobile

A

noble rot; botrytis (Botrytis cinerea)

60
Q

produttore

A

producer

61
Q

occhio di pernice

A

literally, “eye of the partridge.” term used for rose-colored Vin Santo made from a predominance of red grapes.

62
Q

pas dose

A

term used to describe very dry sparkling wines-those to which a final dose of liquor has not been added

63
Q

secco

A

dry (less than 4–9 g/l residual sugar, depending on acidity level, for still wines; 17–32 g/l for sparkling wines; less than 40 g/l for fortified wines)

64
Q

spumante

A

sparkling (wine)

65
Q

Talento

A

a collective brand name for a style of sparkling wine made by the metodo classico; using only Chardonnay, Pinot Bianco, and/or Pinot Nero; with a minimum of 15 months’ aging on the lees; and made in a brut or drier style (less than 12 g/l residual sugar)

66
Q

tenuta

A

estate

67
Q

tranquillo

A

still; not effervescent

68
Q

uva

A

grape

69
Q

uvaggio

A

blend of grapes

70
Q

vendemmia

A

harvest

71
Q

vendemmia tardiva

A

late harvest

72
Q

vigna

A

vineyard (pl vigne)

73
Q

vigneto

A

vineyard, especially a large vineyard

74
Q

zucchero

A

sugar

75
Q

ronco

A

another local term for hill used especially in Friuli-Venezia-Giulia. pl ronchi

76
Q

scirocco

A

warm breeze from North Africa, affects the climate in much of southern Italy

77
Q

sfursat/sforsato

A

term used in Lombardy Valtelina to describe a wine made using dried grapes, essentially the same as an Amarone, except that it is made from different grapes.

78
Q

sori

A

piedmontese term for an especially well-exposed vineyard or slope

79
Q

tendone

A

system of training vines on high, flat rellises, used in plains to combat humidity by keeping grapes off the ground, typically associated with mass production.

80
Q

vecchio

A

old or aged, sometimes an official term on labels that can be used only when a wine meets certain minimum ageing requirements.

81
Q

vino novello

A

new or nouveau wine

Italian Wine (3 decks)

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