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Italian Wine Terms > Italian Wine Terms > Flashcards

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

acciaio (inossidabile)

A

(stainless) steel

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3
Q

acerbo

A

unripe; green

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4
Q

acidità

A

acidity

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5
Q

acido

A

acid, especially acetico (acetic), lattico (lactic), malico (malic), and tartarico (tartaric)

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6
Q

acidulo

A

acidic; having excessive (sour) acidity

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7
Q

acino

A

grape; berry (pl acini)

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8
Q

affinamento

A

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

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9
Q

agronomo

A

agronomist; an agricultural scientist

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10
Q

alcol, alcool

A

alcohol, especially alcol etilico (ethyl alcohol or ethanol)

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11
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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12
Q

amaro

A

(adj) bitter; (n) a bitter liqueur

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13
Q

amarognolo

A

having a slightly bitter aftertaste

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14
Q

ambra

A

amber (color)

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15
Q

ambrato

A

“ambered”; turning brown

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16
Q

ampio

A

ample; rich, complex, and balance

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17
Q

anice

A

anise; licorice flavor

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18
Q

anidride carbonica

A

carbon dioxide

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19
Q

anidride solforosa

A

sulfur dioxide

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20
Q

annata

A

vintage; year of harvest

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21
Q

antociani

A

anthocyanins

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22
Q

appassimento

A

the process of drying grapes

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23
Q

armonico

A

harmonious; balanced; proportionate

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24
Q

aromatico

A

aromatic; having a rich, usually floral, aroma

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25
Q

arricchimento

A

enrichment; increasing the sugar content of grape must

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26
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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27
Q

assaggio

A

(n) taste; sample (of wine)

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28
Q

assemblaggio

A

blending of wines

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29
Q

autoclave

A

autoclave; pressurized tank

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30
Q

autoctono

A

autochthonous; native to the place where it is growing; indigenous

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31
Q

azienda agricola

A

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

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32
Q

azienda vinicola

A

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

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33
Q

bacca

A

grape; berry (a more general botanical term than acino)

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34
Q

barile

A

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

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35
Q

bianco

A

white (pl bianchi)

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36
Q

bicchiere

A

wineglass; drinking glass

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37
Q

biodinamica

A

biodynamic (agriculture)

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38
Q

biologica

A

organic (agriculture)

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39
Q

bollicine

A

bubbles

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40
Q

botrizzato

A

botrytized; affected by botrytis (muffa nobile)

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41
Q

botte

A

wine barrel, normally made of wood and of any size but usually 200 liters or more (pl botti)

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42
Q

bottiglia

A

bottle (pl bottiglie)

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43
Q

buccia (d’uva)

A

grape skin

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44
Q

caldo

A

hot (alcoholic)

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45
Q

cannella

A

cinnamon

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46
Q

cantina

A

Cellar , winery

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47
Q

cantina sociale

A

Winery cooperative

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48
Q

caratello

A

small wine barrel, typically made of wood and holding about 100 liters

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49
Q

caratteristico

A

characteristic; appropriate for the named grape variety, region, or wine style

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50
Q

cascina

A

Farmhouse or Rural Wine estate

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51
Q

castagno

A

chestnut tree or wood (sometimes used for casks or tanks)

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52
Q

cavatappi

A

Corkscrew

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53
Q

cerasuolo

A

Cherry red also a wine of that color

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54
Q

chiaretto

A

claret; a color on the border between a deep rosato and a light red

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55
Q

chiusura

A

closure (of a wine bottle)

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56
Q

classico

A

classic, often used in reference to a historic wine region or a traditional style

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57
Q

colle

A

hill (pl colli)

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58
Q

collina

A

small hill (pl colline)

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59
Q

collo

A

neck (of a bottle)

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60
Q

colmatura

A

topping up (a barrel)

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61
Q

colore

A

Color

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62
Q

confezionamento

A

packaging (closure and bottle)

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63
Q

consorzio

A

consortium, especially of wine producers in a specific region

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64
Q

consumatore

A

consumer

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65
Q

consumo

A

consumption

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66
Q

cooperativo

A

Winery cooperative

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67
Q

coppa

A

cup; goblet; wide-mouthed wineglass

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68
Q

corpo

A

Body

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69
Q

corposo

A

Full bodied

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70
Q

corto

A

short; having little persistence in the mouth

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71
Q

cuoio

A

Leather

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72
Q

degustazione

A

tasting, especially a formal tasting to evaluate wine

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73
Q

denominazione

A

denomination; appellation; place-name

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74
Q

densità

A

density (of a vineyard’s planting)

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75
Q

disciplinare

A

document that sets forth the rules and standards for wine production in a defined region

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76
Q

distributore

A

distributor

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77
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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78
Q

dolcificazione

A

sweetening

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79
Q

dorato

A

golden

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80
Q

dosaggio

A

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

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81
Q

effervescenza

A

effervescence

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82
Q

elaborazione

A

elaboration; processing (of wine); winemaking

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83
Q

elegante

A

elegant

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84
Q

enologia

A

Enology wine making

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85
Q

enologo

A

enologist; winemaker

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86
Q

enoteca

A

wine shop; wine bar

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87
Q

equilibrato

A

balanced

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88
Q

erbaceo

A

herbaceous; vegetal

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89
Q

estratto

A

extract; the components of a wine, apart from sugar, that would remain if all the liquid is evaporated

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90
Q

etanolo

A

ethanol

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91
Q

etichetta

A

label

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92
Q

etichettatura

A

labeling

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93
Q

ettaro

A

hectare (equivalent to 2.47 acres)

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94
Q

ettolitro

A

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

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95
Q

atomizzatore

A

Atomizer

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96
Q

??

A

Tartrate casse the haze evident from precipitating tartrate salts.

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97
Q

Sfemminellatura

A

The cutting back of sterile canes

98
Q

sgarzolatura

A

Suckering or shoot thinning vines.

99
Q

fattoria

A

farm; farmhouse; rural wine estate

100
Q

fecce, feccia

A

sediment from the winemaking process; dregs; lees

101
Q

fermentazione

A

fermentation

102
Q

fillossera

A

phylloxera root louse

103
Q

filtrato

A

filtered

104
Q

filtrazione

A

filtration

105
Q

fine

A

elegant and harmonious

106
Q

fiori

A

flowers

107
Q

floreale

A

floral; reminiscent of the aroma of flowers

108
Q

forzatura

A

forcing; strengthening; causing unnaturally vigorous growth in a vineyard

109
Q

fragrante

A

fragrant; perfumed; aromatic; fruity

110
Q

fresco

A

fresh; crisply acidic

111
Q

frizzante

A

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

112
Q

Frutta

A

Fruit

113
Q

fruttato

A

Fruity

114
Q

Giallo

A

Yellow

115
Q

giovane

A

young; lacking maturity

116
Q

Peronospora

A

Downy mildew

117
Q

gradazione alcolica

A

alcoholic content; equivalent to “proof” in the U.S. (titolo alcolometrico is preferred)

118
Q

granato

A

garnet (color)

119
Q

grappa

A

spirit made by distilling grape pomace (skins and seeds)

120
Q

grappolo (d’uva)

A

grape bunch (pl grappoli)

121
Q

Gusto

A

Taste; flavor

122
Q

Imballaggio

A

packing (putting wine bottles in containers for shipping or storing)

123
Q

Imbottigliamento

A

The bottling process

124
Q

Imbottigliato

A

Bottled

125
Q

impianto

A

Planting; implantation

126
Q

Importatore

A

Importer

127
Q

Intenso

A

Intense (in aroma, color, or flavor)

128
Q

Invecchiamento

A

The aging process

129
Q

Invecchiato

A

Aged

130
Q

Leggero

A

Lightweight; low in alcohol

131
Q

Legno

A

Wood

132
Q

Lieviti

A

Yeast (pL).

133
Q

Limpidezza

A

Clarity

134
Q

liquoroso

A

fortified; with added alcohol

135
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

136
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

137
Q

lotta integrata

A

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

138
Q

macerazione

A

maceration

139
Q

macerazione carbonica

A

carbonic maceration

140
Q

maderizzato

A

maderized; oxidized

141
Q

malolattica

A

malolactic (fermentation)

142
Q

marchio

A

trademark; brand (pl marchi)

143
Q

mattonato

A

Brick red

144
Q

maturo

A

Mature

145
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

146
Q

metodo classico

A

the classic Champagne method of fermenting sparkling wine in the bottle in which it is sold

147
Q

metodo Martinotti

A

another name for metodo Charmat, especially in Piemonte

148
Q

metodo tradizionale

A

another name for metodo classico

149
Q

millesimato

A

vintage dated, usually referring to sparkling wine

150
Q

minerali

A

minerals

151
Q

monovitigno

A

varietal; a wine made from a single grape variety

152
Q

morbido

A

soft and balanced, with barely detectable sweetness and low to normal acidity

153
Q

mosto

A

grape must; juice for winemakin

154
Q

muffa nobile

A

noble rot; botrytis (Botrytis cinerea)

155
Q

Nero

A

Black

156
Q

Novello

A

(adj) new; (n) a light-bodied red wine made for release soon after harvest

157
Q

Odore

A

Odor; aroma; smell

158
Q

Ossidato

A

Oxidized; having been adversely affected by contact with air

159
Q

Ossidazione

A

Oxidation

160
Q

paglierino

A

Pale yellow, straw colored

161
Q

passito

A

wine made using partially dried grapes to increase the alcohol and/or sweetness level

162
Q

pergola

A

traditional high training of vines overhead

163
Q

persistente

A

having a prolonged finish

164
Q

pesante

A

heavy; overly alcoholic

165
Q

pieno

A

full; full-bodied; rich

166
Q

pigiatura

A

crushing; pressing

167
Q

podere

A

farm; rural wine estate

168
Q

polifenoli

A

polyphenols

169
Q

polpa

A

pulp; flesh

170
Q

porpora

A

purple; crimson

171
Q

potatura

A

pruning

172
Q

presa di spuma

A

the process of creating the second fermentation for sparkling wines

173
Q

prezzo

A

price

174
Q

produttore

A

producer

175
Q

profumo

A

perfume; aroma; nose

176
Q

provenienza

A

provenance; place of origin

177
Q

qualità

A

Quality

178
Q

quercia

A

Oak

179
Q

raspo

A

stem (of a grape bunch); stalk

180
Q

resa

A

yield (of grapes from a vineyard)

181
Q

retrogusto

A

aftertaste

182
Q

rifermentazione

A

refermentation

183
Q

ripasso

A

literally, repassed; a wine whose alcoholic strength is increased and its complexity enhanced by combining it with the drained but still fermenting skins of a dried-grape wine to initiate a second fermentation

184
Q

riserva

A

reserve; a wine of longer aging and usually higher quality than the norm for that style

185
Q

robusto

A

robust; full-bodied

186
Q

rosato

A

(adj) rosy; (n) a pink or rosé wine

187
Q

rosso

A

red

188
Q

rotondo

A

round; well-balanced with moderate acidity

189
Q

rubino

A

ruby (color)

190
Q

sapido

A

sapid; flavorful; full-bodied

191
Q

sapore

A

flavor

192
Q

Satèn

A

a style of white sparkling wine made in Franciacorta

193
Q

sboccatura

A

disgorgement

194
Q

scelto

A

chosen; selected, referring to grape bunches or individual berries hand-harvested for quality

195
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)

196
Q

sesti

A

spacing; distances; density (of vineyard plantings)

197
Q

solfato

A

sulfate

198
Q

spuma

A

foam; effervescence

199
Q

spumante

A

sparkling (wine)

200
Q

struttura

A

structure

201
Q

sughero

A

cork (material)

202
Q

suolo

A

soil

203
Q

superiore

A

superior; a wine of a somewhat higher standard—most commonly slightly riper grapes—than the norm for that style

204
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)

205
Q

tannico

A

tannic; rich in tannins

206
Q

tannino

A

tannin (pl tannini); astringent compounds primarily found in grape skins and wood

207
Q

tappatura

A

the corking process

208
Q

tappo

A

(n) cork; closure; (adj) corked (aroma); affected by 2,4,6-trichloroanisole (TCA)

209
Q

tappo a fungo

A

mushroom cork (for sparkling wine)

210
Q

tappo a vite

A

screw cap

211
Q

tenuta

A

estate

212
Q

terreno

A

terrain; land; soil

213
Q

tipologia

A

type; style (of wine) (pl tipologie)

214
Q

titolo alcolometrico volumico effettivo

A

actual alcoholic strength

215
Q

titolo alcolometrico volumico naturale

A

potential alcoholic strength before any enrichment

216
Q

titolo alcolometrico volumico potenziale

A

potential alcoholic strength; the actual alcoholic strength that would be achieved if all sugars were fully fermented

217
Q

tranquillo

A

still; not effervescent

218
Q

uva

A

grape

219
Q

uvaggio

A

blend of grapes

220
Q

vaniglia

A

vanilla

221
Q

varietà

A

variety

222
Q

vecchio

A

old

223
Q

vellutato

A

velvety; soft and smooth on the palate

224
Q

vendemmia

A

harvest

225
Q

vendemmia tardiva

A

late harvest

226
Q

vigna

A

vineyard (pl vigne)

227
Q

vignaiolo

A

grape grower; vine dresser

228
Q

vigneto

A

vineyard, especially a large vineyard

229
Q

vinaccia, vinacce

A

pomace; marc (pressed grape skins and seeds)

230
Q

vinacciolo

A

grapeseed

231
Q

vinificazione

A

vinification; winemaking

232
Q

vino

A

wine (pl vini)

233
Q

vin santo

A

literally, holy wine; a traditional wine style of Toscana characterized by an exceptionally long, slow fermentation of sweet juice from dried grapes in sealed barrels

234
Q

vinoso

A

vinous; grapey; fresh and fruity like a young wine

235
Q

viola, violetta

A

violet; purple (color)

236
Q

vite

A

vine (pl viti)

237
Q

viticoltore

A

viticulturist; grape grower

238
Q

viticoltura

A

viticulture

239
Q

vitigno

A

grape variety (pl vitigni)

240
Q

vivace

A

lively; youthful, sometimes slightly effervescent

241
Q

zucchero

A

sugar

242
Q

zuccheri residui

A

residual sugars

Italian Wine Terms (1 decks)

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