Grapes Flashcards
Gaglioppo-Calabria
Recommend for the Pinot drinker. Light to medium body, fresh fruit, earthy undertones, low tannins.
Pairs well with chiles as the mild tannins won’t exasperate the palate.
Greco Bianco-Calabria
Tropical fruits of guava, passion fruit, and pineapple with a racy edge of acidity.
Perfect aperitivo to complement olives or toasted almonds.
Magliocco-Calabria
Thick sinned and muscular. Dark plum, blackberry, notes of clive, juniper, white pepper. Earthy tannins. Reminiscent of Nero d’Avola.
Nero d’Avola-Sicilia
May be the precursor of modern day Syrah-(but not.)
Thick w/ dark berry flavors.
Frappato-Sicilia
Thought to be a relative of Gaglioppo. Light to medium bodied w/ lively aromas of cranberry, rose petals, and oregano.
Nerello Mascalese-Sicilia
Suited to volcanic soil of Mt Etna. Admirable structure w/ lifted aromatics. Richness grounded in earth. Reminiscent of Pinot Noir.
Vermentino-Sardinia
Grown on the barren granite soils and windy slopes. Macchia, the stubby brush that covers the islands hillsides. Clean finish. Firm acidity. Some weight w/ vendemmia tardiva bottlings.
Carignano-Sardinia
Full bodied, rich w/ dark berry fruits, earthy undertones, and a bouquet of wildflowers.
Negroamaro-Puglia
Black and Black. Deep hue, aggressive acidity, earthy bitterness. Dried cherry, star anise, clove. Full bodied.
Nero di Troia-Puglia
Thick skinned. Supple and full with a nose evocative of violets. Structured.
Montepulciano d’Abruzzo-Abruzzo
Deeply colored, firmly structured. 29828 ha in Italy.
Bold, fruit forward qualities of New World wines. Heady dose of blackberries and cherries. Velvety mouthfeel mimics Merlot.
Pair- rich cheeses and briny green olive. Rib roast.
Bovale Sardo
Similar to Graciano of Spain but not identical.
Low yielding, richly perfumed, retains acidity, mid to late ripening, spicy, ink, mint, red fruit. Adds body, acid and color to blends.
Native to central south Sardegna. -784 ha on Sardegna.
Ungrafted. 6 meters of white sands w/ volcanic soil below.
Nearly extinct.
Pecorino-Marche
Firm, dry, and minerally. Fresh, herbal, lemony. 87ha in Italy.
Pairs quite well with all types of sheeps’ milk cheeses, especially softer ones, as well as simpler preparations of fish and poultry.
Grechetto di Orvieto-Umbria
Thick skins therefore good resistance to downy mildew. Mid to late ripening. 1204 ha in Italy. Citrus and white fruit, slightly herbal, almond character. BP-Niccolo Barberani.
Pignoletto-Umbria and Emilia-Romagna (Bologna hills)
Light, refreshing. 6790 ha in Italy. Lively and crisp, well suited to sparkling wines.
Pelaverga-Piemonte
Light, fruity, spicy, smooth. 26 ha in Italy.
Lagrein-Alto Adige
Very well connected, fruity, distinctive. Thought to be a cousin of Syrah. Tannins are not high but rustic-slight taste of iodine. 477 ha in Italy w/ 412 ha being in Alto Adige. 412 ha= the same exact size of GG Park.
