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IWS Unit 1 > Glossary Terms > Flashcards

Glossary Terms Flashcards

1
Q

Toari

A

Decomposed basalt

Veneto

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2
Q

Unità Geografica Aggiuntiva, UGA

A

List of delimited sites which can appear on labels

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3
Q

Söri

A

Superior site… well exposed and sunny

Piemonte

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4
Q

Cappuccina

A

Variant of Guyot training system

[Congliano Valdebbiadene in Veneto]

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5
Q

Sabbie Astiane

A

Sandy soils on banks of Tanaro River

Piemonte

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6
Q

Spumante

A

Fully sparkling

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7
Q

Calanchi

A

Bare and arid clay rock formations from water erosion

Emilia Romagna

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8
Q

Mezzadria

A

Share cropping system

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9
Q

Caranto

A

Thin calcareous clay layer under clay topsoil

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10
Q

Vino Santo

A

Desert wine - grapes affected with noble rot

Grapes pressed during Holy Week

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11
Q

Dolce

A

Sweet

>45g/l

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12
Q

Auslese or Scelto

A

> 11.5% abv

TA-A

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13
Q

Pergola Trentina or Veronese

A

Overhead training

T= on inclined arm
V= on horizontal arm
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14
Q

Superiore

A

Wine with higher min abv

Stricter production and longer ageing

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15
Q

Arele or Graticci

A

Wooden racks for drying grapes

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16
Q

Liquoroso

A

Fortified wine

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17
Q

Chiaretto or Kretzer

A

Rosé

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18
Q

Picai

A

Air drying grapes by tying clusters to rafters

Traditional in Gambellara

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19
Q

Igneous

A

Rock from cooled lava

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20
Q

Helvetian or Serravallian

A

Soils of sandstone and sand

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21
Q

Vin fiore

A

Free run wine

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22
Q

Bâtonnage

A

Stirring lees into wine

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23
Q

Dunkel or Scuro

A

Dark

Lagrein in TA-A

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24
Q

Vigna or Vigneto

A

Single vineyard

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25
Q

Dosaggio Zero or Non Dosato

A

Sparkling without dosage

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26
Q

Maturazione sui lieviti or Sulle Fecce

A

Lees Ageing

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27
Q

Tonneaux

A

Vessel 500 litres

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28
Q

Fruttai

A

Protected well ventilated lofts on hillsides

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29
Q

Vendemmia Tardiva

A

Late Harvest

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30
Q

Abboccatto

A

Med dry

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31
Q

Passito

A

Wine from semi dried grapes

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32
Q

Novello

A

New

> 40% of wine from carbonic maceration or semi-carbonic maceration (can be higher)

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33
Q

Flysch of Cormons or Ponca

A

Soils alternating sandstone and calceolarias marls

FVG

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34
Q

Dolomite

A

Mineral with calcium and Magnesium

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35
Q

Rive

A

One of 43 special sites with steep slopes
For Spumante

Veneto- Conegliano Valdobiadene

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36
Q

Fermo

A

Still

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37
Q

Tortonian

A

Fertile and compact calcareous marls

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38
Q

Vivace

A

Lively, lightly fizzy wine

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39
Q

Baroleggia

A

Aged Barbera (Barolo-like)

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40
Q

Magredi

A

Flat grasslands

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41
Q

Ronchi

A

Well exposed terraced sites
Also used for names of estates, vineyards or wines

FVG

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42
Q

Alberello

A

Vine grown as free standing low bush, used in windy areas

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43
Q

Pastini

A

Local Term of Terraces

FVG Carso DOC

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44
Q

Talento

A

Sparkling traditional method

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45
Q

Geraniol

A

Aromatic compound of Moscato grapes that contributes to Asti’s aromas

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46
Q

Botti

A

Large neutral Slavic oak or chestnut barrels

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47
Q

Byzantine

A

East Roman Empire

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48
Q

Chiarrifica

A

Chilled grape juice settles before ferment

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49
Q

Disciplinare

A

Official rules for appellations

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50
Q

Cruasè

A

Brand name to sparkling rosès in Oltrepò Pavese Metodo Classico DOCG

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51
Q

Annata or Millesimato

A

Vintage

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52
Q

Appassimento

A

Drying grapes before vinfication

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53
Q

Fletri or Passito

A

Wine from semi-dried grapes

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54
Q

Imbottigliato all’origine

A

Estate bottled

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55
Q

Bricco

A

Superior site on highest part of hill

[Piemonte]

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56
Q

Marogne

A

Dry stone walls of terraces

Veneto

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57
Q

Via Emilia

A

Roman Road from Piacenza to Rimini

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58
Q

Recioto

A

Sweet wines of Veneto

Meaning ‘ear’ =grapes picked from lateral side

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59
Q

Infernotti

A

Carved niches for storage in cellars

Monferrato

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60
Q

Maso

A

Estate winery term used in Trentino-Alto Adige

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61
Q

Bora

A

Cold wind from Eastern Europe

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62
Q

Rocche

A

Rocky cliffs

Roero Piemonte

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63
Q

Vinacce

A

Leftover unpressed lees and skins

64
Q

Conca (Di Bolzano)

A

Geological basin

At foot of Alps surrounding Bolzano city

65
Q

Colli

A

Hills

66
Q

Amabile

A

Med Sweet

67
Q

Topia

A

Pergola - Vine on canopy alond chestnut arms sustained by pillars of stone and mortar. (Carema, Piemonte)

68
Q

Sciactrà

A

Ormaneasco di Pornassio DOC rosato

69
Q

Chinato

A

In Barolo a digestive from Barolo wine with herbs and spices

70
Q

Metodo Classico

A

Rifermantizione naturale in bottegli
Traditional sparkling method
Lambrusco Emilia Romagna

71
Q

Fletri

A

Passito in VdA

72
Q

Biotype

A

Genetically identical to another
Different characteristics
Adaptation to different environments

73
Q

Bordeaux Mixture

A

Copper sulfite mixture applied to vineyards to prevent fungal attack

74
Q

Cabernet

A

Term for CabSav and CabFrank

75
Q

Classico

A

Produced in original historic winegrowing area

76
Q

Clone

A

Vine from single mother vine for identical characteristics

77
Q

Cold Soak

A

8-12° C pre-fermentation maceration of juice and skins for up to 6 days to extract fruit aromas without tannins

78
Q

Cold Stabilized

A

Chilling wine so that tartrate crystals can be removed before bottling

79
Q

Consorzio

A

Voluntary association protecting and promoting DOC/Gs

80
Q

Cordone Speronato

A

A low training system using permanent cordon of old wood trained horizontally

81
Q

Coulure

A

Poor fruit set from lack of carbs usually from bad weather

82
Q

Cru

A

Superior site

83
Q

Diurnal

A

Daily temperature shift between day and night

84
Q

Downy Mildew

A

North American fungal disease that attacks plants in warm and humid climates

85
Q

Frizzante

A

Semi-sparkling wine

86
Q

Galls

A

Abnormal swelling or outgrowth of plant tissue

87
Q

Geneva Double Curtain

A

High Training System

88
Q

Glacial Moraine

A

An accumulation of rocks and sediment carried and deposited by glaciers

89
Q

Grape Shatter

A

Coulure

90
Q

Graticci

A

Wooden racks for air drying

91
Q

Guyot

A

Low training system in which 1 or 2 canes are kept every year to be trained horizontally

92
Q

Heat stabilize

A

Removing suspended proteins (by fining) in order to enable a wine to withstand high temperatures without becoming hazy

93
Q

Kretzer

A

Rosato

94
Q

Sulle Fecce or Maturazione sui Lieviti

A

Lees ageing

95
Q

Light Sulfides

A

Sulfur released when yeast scavenges nitrogen from amino acids in nitrogen-deficient musts

96
Q

Metamorphic Rock

A

Rocks changed over long periods of time by intense pressure and heat

97
Q

Millesimato

A

Vintage

98
Q

Mosto Concentrato Rettificato

A

Rectified concentrated grape must

Unfermented grape juice

99
Q

Mousseux

A

Sparkling

100
Q

Muffa Noble

A

Noble Rot

101
Q

Non Dosato

A

Sparkling without dosage

102
Q

Orange Wine

A

White wines made with red winemaking techniques

Skins maceration

103
Q

Orogenesis

A

Formation of mountains

104
Q

Ponca

A

Fruili name for Flysch of Commons

Alternating layers of sandstone and calcarious marl

105
Q

Porphyry

A

Red/Purple Igneous Rock
Embedded feldspar or quartz
A volcanic soil

106
Q

Powdery Mildew

A

N American fungal disease

107
Q

Travaso

A

Racking
Wine from solids (eg yeast)
Removing wine from vessel

108
Q

Ripasso

A

Traditional in Valpolicalla
Young wine re-fermented
Use unpressed skins and Lees
Amarone &/or Recioto are sources

109
Q

Riserva

A

Extended aging before release

Stricter production rules

110
Q

Rosato

A

Rosé

111
Q

Rosso

A

Red

112
Q

Satèn

A

Max 5 atm for
Franciacorta
Blanc do Blanc

113
Q

Scelto

A

Term used in AA for min 11.5% ABV

114
Q

Scuro

A

Dark (Dunkel)

115
Q

Stomata

A

Small pores on grape leaves

116
Q

Stuck Fermentation

A

When yeast die before full fermentation

117
Q

Sylvoz

A

High training system

118
Q

Tendone

A

High training forming a tent canopy

119
Q

Terre Bianche

A

White soils, compact calcareous marls

Piemonte

120
Q

Terre Rosse

A

Red Soil

Piemonte

121
Q

Transpiration

A

Process where plant releases water vapor though its stomata (like sweating) creating pressure to bring water from roots

122
Q

Vino Fiore

A

Free run wine

123
Q

Vermouth

A

Fortified wine flavored with herbs and spice

124
Q

Residual Sugar

A

Sugars remaining in the wine that yeast failed to consume

125
Q

Veraison

A

Point where grape growing stops
Fruit begins to ripen
Color changes

126
Q

Torcolato

A

Grapes bound by 2 pieces of twine
Suspended from rafters
Similar to Picai
Breganze DOC

127
Q

Comuni

A

City State

128
Q

Marchesati or marche

A

Territories ruled by marquis

129
Q

Baroleggia

A

Barbera d’Alba which develops flavor profile of Barolo earth, leather, tobacco

130
Q

La Rocche

A

Rocky cliffs In Roero hills separating SW-NW

Separates alluvial souls in west from sandy in east

131
Q

Chasselas

A

A very old grape from Lake Geneva

Used to relate early to late ripening grapes based on harvest time for Chasselas.

132
Q

Early grape ripening
1st Epoch (mid-ripen)
2nd Epoch
3rd Epoch (late ripen)

A

8-10 days before Chasselas
Same Time
12-15 days after Chasselas
20-30 days after Chasselas

133
Q

Potare

A

To prune

134
Q

Germogliamento

A

Bud Break

135
Q

Fiortura

A

Flowering

136
Q

Invaiatura

A

Veraison

137
Q

Allegagione

A

Berry Set

138
Q

Maturazione

A

Ripening

139
Q

Vendemmia

A

Harvest

140
Q

Vendemmiare

A

To Harvest

141
Q

Viticoltore

A

Vine Grower

142
Q

Fermentazione Malolattica

A

MLF

143
Q

Salasso

A

Bleeding Method

144
Q

Follatura

A

Punching down

145
Q

Rimontaggio

A

Pump-over

146
Q

Délestage

A

Rack & Return

147
Q

Fermentazione Arrestata

A

Stuck Fermentation

148
Q

Glycerol

A

Sweet alcohol adds vicosity

149
Q

Acetic Acid

A

adds rusticity in small amounts

150
Q

Ethyl Acetate

A

Hints of pears in small amounts

151
Q

Acetaldehyde

A

Sherry character

152
Q

Phenyl Ethanol

A

Notes of rose, flowers, and honey

153
Q

Hydrogen sulfide

A

Adds toast or roasted nuts

154
Q

Bentonite

A

Fining agent binds to protein

155
Q

Gelatin

A

Fining agent bonds with tannin

156
Q

Egg White

A

Fining agent bonds with tannin

157
Q

Casein

A

Fining agent binds with tannin and acid

IWS Unit 1 (57 decks)

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