Glossary Terms Flashcards
1
Q
Toari
A
Decomposed basalt
Veneto
2
Q
Unità Geografica Aggiuntiva, UGA
A
List of delimited sites which can appear on labels
3
Q
Söri
A
Superior site… well exposed and sunny
Piemonte
4
Q
Cappuccina
A
Variant of Guyot training system
[Congliano Valdebbiadene in Veneto]
5
Q
Sabbie Astiane
A
Sandy soils on banks of Tanaro River
Piemonte
6
Q
Spumante
A
Fully sparkling
7
Q
Calanchi
A
Bare and arid clay rock formations from water erosion
Emilia Romagna
8
Q
Mezzadria
A
Share cropping system
9
Q
Caranto
A
Thin calcareous clay layer under clay topsoil
10
Q
Vino Santo
A
Desert wine - grapes affected with noble rot
Grapes pressed during Holy Week
11
Q
Dolce
A
Sweet
>45g/l
12
Q
Auslese or Scelto
A
> 11.5% abv
TA-A
13
Q
Pergola Trentina or Veronese
A
Overhead training
T= on inclined arm V= on horizontal arm
14
Q
Superiore
A
Wine with higher min abv
Stricter production and longer ageing
15
Q
Arele or Graticci
A
Wooden racks for drying grapes
16
Q
Liquoroso
A
Fortified wine
17
Q
Chiaretto or Kretzer
A
Rosé
18
Q
Picai
A
Air drying grapes by tying clusters to rafters
Traditional in Gambellara
19
Q
Igneous
A
Rock from cooled lava
20
Q
Helvetian or Serravallian
A
Soils of sandstone and sand
21
Q
Vin fiore
A
Free run wine
22
Q
Bâtonnage
A
Stirring lees into wine
23
Q
Dunkel or Scuro
A
Dark
Lagrein in TA-A
24
Q
Vigna or Vigneto
A
Single vineyard
25
Dosaggio Zero or Non Dosato
Sparkling without dosage
26
Maturazione sui lieviti or Sulle Fecce
Lees Ageing
27
Tonneaux
Vessel 500 litres
28
Fruttai
Protected well ventilated lofts on hillsides
29
Vendemmia Tardiva
Late Harvest
30
Abboccatto
Med dry
31
Passito
Wine from semi dried grapes
32
Novello
New
>40% of wine from carbonic maceration or semi-carbonic maceration (can be higher)
33
Flysch of Cormons or Ponca
Soils alternating sandstone and calceolarias marls
FVG
34
Dolomite
Mineral with calcium and Magnesium
35
Rive
One of 43 special sites with steep slopes
For Spumante
Veneto- Conegliano Valdobiadene
36
Fermo
Still
37
Tortonian
Fertile and compact calcareous marls
38
Vivace
Lively, lightly fizzy wine
39
Baroleggia
Aged Barbera (Barolo-like)
40
Magredi
Flat grasslands
41
Ronchi
Well exposed terraced sites
Also used for names of estates, vineyards or wines
FVG
42
Alberello
Vine grown as free standing low bush, used in windy areas
43
Pastini
Local Term of Terraces
| FVG Carso DOC
44
Talento
Sparkling traditional method
45
Geraniol
Aromatic compound of Moscato grapes that contributes to Asti's aromas
46
Botti
Large neutral Slavic oak or chestnut barrels
47
Byzantine
East Roman Empire
48
Chiarrifica
Chilled grape juice settles before ferment
49
Disciplinare
Official rules for appellations
50
Cruasè
Brand name to sparkling rosès in Oltrepò Pavese Metodo Classico DOCG
51
Annata or Millesimato
Vintage
52
Appassimento
Drying grapes before vinfication
53
Fletri or Passito
Wine from semi-dried grapes
54
Imbottigliato all’origine
Estate bottled
55
Bricco
Superior site on highest part of hill
[Piemonte]
56
Marogne
Dry stone walls of terraces
Veneto
57
Via Emilia
Roman Road from Piacenza to Rimini
58
Recioto
Sweet wines of Veneto
| Meaning ‘ear’ =grapes picked from lateral side
59
Infernotti
Carved niches for storage in cellars
Monferrato
60
Maso
Estate winery term used in Trentino-Alto Adige
61
Bora
Cold wind from Eastern Europe
62
Rocche
Rocky cliffs
Roero Piemonte
63
Vinacce
Leftover unpressed lees and skins
64
Conca (Di Bolzano)
Geological basin
At foot of Alps surrounding Bolzano city
65
Colli
Hills
66
Amabile
Med Sweet
67
Topia
Pergola - Vine on canopy alond chestnut arms sustained by pillars of stone and mortar. (Carema, Piemonte)
68
Sciactrà
Ormaneasco di Pornassio DOC rosato
69
Chinato
In Barolo a digestive from Barolo wine with herbs and spices
70
Metodo Classico
Rifermantizione naturale in bottegli
Traditional sparkling method
Lambrusco Emilia Romagna
71
Fletri
Passito in VdA
72
Biotype
Genetically identical to another
Different characteristics
Adaptation to different environments
73
Bordeaux Mixture
Copper sulfite mixture applied to vineyards to prevent fungal attack
74
Cabernet
Term for CabSav and CabFrank
75
Classico
Produced in original historic winegrowing area
76
Clone
Vine from single mother vine for identical characteristics
77
Cold Soak
8-12° C pre-fermentation maceration of juice and skins for up to 6 days to extract fruit aromas without tannins
78
Cold Stabilized
Chilling wine so that tartrate crystals can be removed before bottling
79
Consorzio
Voluntary association protecting and promoting DOC/Gs
80
Cordone Speronato
A low training system using permanent cordon of old wood trained horizontally
81
Coulure
Poor fruit set from lack of carbs usually from bad weather
82
Cru
Superior site
83
Diurnal
Daily temperature shift between day and night
84
Downy Mildew
North American fungal disease that attacks plants in warm and humid climates
85
Frizzante
Semi-sparkling wine
86
Galls
Abnormal swelling or outgrowth of plant tissue
87
Geneva Double Curtain
High Training System
88
Glacial Moraine
An accumulation of rocks and sediment carried and deposited by glaciers
89
Grape Shatter
Coulure
90
Graticci
Wooden racks for air drying
91
Guyot
Low training system in which 1 or 2 canes are kept every year to be trained horizontally
92
Heat stabilize
Removing suspended proteins (by fining) in order to enable a wine to withstand high temperatures without becoming hazy
93
Kretzer
Rosato
94
Sulle Fecce or Maturazione sui Lieviti
Lees ageing
95
Light Sulfides
Sulfur released when yeast scavenges nitrogen from amino acids in nitrogen-deficient musts
96
Metamorphic Rock
Rocks changed over long periods of time by intense pressure and heat
97
Millesimato
Vintage
98
Mosto Concentrato Rettificato
Rectified concentrated grape must
| Unfermented grape juice
99
Mousseux
Sparkling
100
Muffa Noble
Noble Rot
101
Non Dosato
Sparkling without dosage
102
Orange Wine
White wines made with red winemaking techniques
| Skins maceration
103
Orogenesis
Formation of mountains
104
Ponca
Fruili name for Flysch of Commons
| Alternating layers of sandstone and calcarious marl
105
Porphyry
Red/Purple Igneous Rock
Embedded feldspar or quartz
A volcanic soil
106
Powdery Mildew
N American fungal disease
107
Travaso
Racking
Wine from solids (eg yeast)
Removing wine from vessel
108
Ripasso
Traditional in Valpolicalla
Young wine re-fermented
Use unpressed skins and Lees
Amarone &/or Recioto are sources
109
Riserva
Extended aging before release
| Stricter production rules
110
Rosato
Rosé
111
Rosso
Red
112
Satèn
Max 5 atm for
Franciacorta
Blanc do Blanc
113
Scelto
Term used in AA for min 11.5% ABV
114
Scuro
Dark (Dunkel)
115
Stomata
Small pores on grape leaves
116
Stuck Fermentation
When yeast die before full fermentation
117
Sylvoz
High training system
118
Tendone
High training forming a tent canopy
119
Terre Bianche
White soils, compact calcareous marls
| Piemonte
120
Terre Rosse
Red Soil
| Piemonte
121
Transpiration
Process where plant releases water vapor though its stomata (like sweating) creating pressure to bring water from roots
122
Vino Fiore
Free run wine
123
Vermouth
Fortified wine flavored with herbs and spice
124
Residual Sugar
Sugars remaining in the wine that yeast failed to consume
125
Veraison
Point where grape growing stops
Fruit begins to ripen
Color changes
126
Torcolato
Grapes bound by 2 pieces of twine
Suspended from rafters
Similar to Picai
Breganze DOC
127
Comuni
City State
128
Marchesati or marche
Territories ruled by marquis
129
Baroleggia
Barbera d’Alba which develops flavor profile of Barolo earth, leather, tobacco
130
La Rocche
Rocky cliffs In Roero hills separating SW-NW
| Separates alluvial souls in west from sandy in east
131
Chasselas
A very old grape from Lake Geneva
| Used to relate early to late ripening grapes based on harvest time for Chasselas.
132
Early grape ripening
1st Epoch (mid-ripen)
2nd Epoch
3rd Epoch (late ripen)
8-10 days before Chasselas
Same Time
12-15 days after Chasselas
20-30 days after Chasselas
133
Potare
To prune
134
Germogliamento
Bud Break
135
Fiortura
Flowering
136
Invaiatura
Veraison
137
Allegagione
Berry Set
138
Maturazione
Ripening
139
Vendemmia
Harvest
140
Vendemmiare
To Harvest
141
Viticoltore
Vine Grower
142
Fermentazione Malolattica
MLF
143
Salasso
Bleeding Method
144
Follatura
Punching down
145
Rimontaggio
Pump-over
146
Délestage
Rack & Return
147
Fermentazione Arrestata
Stuck Fermentation
148
Glycerol
Sweet alcohol adds vicosity
149
Acetic Acid
adds rusticity in small amounts
150
Ethyl Acetate
Hints of pears in small amounts
151
Acetaldehyde
Sherry character
152
Phenyl Ethanol
Notes of rose, flowers, and honey
153
Hydrogen sulfide
Adds toast or roasted nuts
154
Bentonite
Fining agent binds to protein
155
Gelatin
Fining agent bonds with tannin
156
Egg White
Fining agent bonds with tannin
157
Casein
Fining agent binds with tannin and acid
