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Wine Terms > Italian Wine Terms > Flashcards

Italian Wine Terms Flashcards

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1
Q

Acciaio (inossidabile)

A

(Stainless) steel

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2
Q

Acerbo

A

Unripe; green.

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2
Q

Acidità

A

Acidity.

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3
Q

Acido

A

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

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4
Q

Acino

A

Grape, berry.

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4
Q

Affinamento

A

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

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5
Q

Agronomo

A

Agronomist; an agricultural scientist.

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6
Q

Alcol, alcool

A

Alcohol, especially alcol etilico (ethyl alcohol or ethanol).

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7
Q

Amaro

A

(adj) bitter; (n) a bitter liqueur.

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8
Q

Amarognolo

A

Having slightly bitter aftertaste.

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9
Q

Ambra

A

Amber (color).

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10
Q

Abboccato

A

Semi-dry(slightly sweet)

Approx. 7-15 g/l RS for still wines, 12-35 g/l for frizzante wines and 32-50g/l for sparkling wines

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11
Q

Amabile

A

Semi-sweet(“gently” sweet)
(Approx. 15-45 g/l RS for still wines, 30-50g/l for frizzante wines, and 40-100g/l for fortified wines; not used for sparkling wines)

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12
Q

Ambrato

A

“Ambered”; turning brown.

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13
Q

Ampio

A

Ample; rich, complex and balance.

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14
Q

Anidride solforosa

A

Sulfur dioxide.

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16
Q

Anidride carbonica

A

Carbon dioxide.

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17
Q

Annata

A

Vintage Year(the year the grape were harvested)

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18
Q

Antociani

A

Anthocyanins.

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19
Q

Anice

A

Anise; licorice flavor.

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20
Q

Azienda Agricola

A

Typically a farm or estate that uses its own grapes in the production of its wines.

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21
Q

Barrique

A

A new oak barrel that hold 225 liters (59 US gallons) of wine, considerably smaller than the traditional Italian botte, large wooden casks that hold from 1,000 liters (264 gallons) to 15,000 liters (3,962 gallons).
Barriques originated in France but today are used extensively throughout the Italian wine industry. Complexity, soft tannins and strong new oak aromas and flavors are the benchmarks of Barrique-aged wines.

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22
Q

Bianco

A

A white wine.

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23
Q

Bottiglia

A

Bottle

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40
Q

Bricco, Bric

A

Northern Italian dialect for “ridge” or “slope” to indicate a desirable location for vines.

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41
Q

Brut

A

A dry sparkling wine

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42
Q

Cantina

A

Another name for a winery

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43
Q

Cantina Sociale

A

A producer or cellar that is a member of a winegrower’s cooperative

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44
Q

Cascina

A

Farm house, often used to indicate an estate

45
Q

Classico

A

From the central (and usually oldest) zone of a production area - for example, Chianti Classico

46
Q

Cooperativa Sociale

A

A winegrowers’ cooperative

47
Q

Dolce

A

Indicates a sweet or dessert wine

48
Q

Fattoria

A

A farm or estate

49
Q

Frizzante

A

A delightful Italian word indicating lightly sparkling or fizzy.

50
Q

Imbottiglato all’Origine

A

Estate-bottled

51
Q

Liquoroso

A

Fortified with alcohol

52
Q

Passito

A

A concentrated sweet dessert wine made from semi-dried grapes.

53
Q

Podere

A

A small estate, property

54
Q

Poggio

A

A small hill

55
Q

Produttore

A

Producer

56
Q

Recioto

A

Made with partially-dried grapes, similar to Passito

57
Q

Riserva

A

Aged for specified time before release.

58
Q

Rosato

A

A rose wine.

59
Q

Rosso

A

A red wine.

60
Q

Secco

A

A dry wine.

61
Q

Sori

A

From the northern Italian dialect indicating a favorable, south-facing hillside location for vines.

62
Q

Spumante

A

A sparkling sweet wine.

63
Q

Superiore

A

A quality distinction indicating a wine that has meet certain aging, alcohol level, yield and/or other defined quality standard.

64
Q

Tenuta

A

A farm or estate.

65
Q

Vendemmia

A

A specific harvest or vintage.

66
Q

Vigna, Vigneto

A

Indicates a vineyard-specific or cru wine.

67
Q

Vin Santo

A

A category of sweet dessert wine(“holly wine”) made from semi-dried grapes that are fermented in oak barriques.

68
Q

Amabile

A

Semisweet; demisec
(apporx. 15-45 g/l RS for still wines, 30-50 g/l for frizzante wines and 40-100 g/l for fortified wines; not used for sparkling wines)

69
Q

Amaro

A

(adj) bitter; (n) a bitter liqueur

70
Q

Amarognolo

A

Having slightly bitter aftertaste

71
Q

Ambra

A

Amber (color)

72
Q

Ambrato

A

“Ambered”; turning brown

73
Q

Ampio

A

Ample; rich, complex and balance

74
Q

Anice

A

Anise; licorice flavor

75
Q

Anidride carbonica

A

Carbon dioxide

76
Q

Anidride solforosa

A

Sulfur dioxide

77
Q

Annata

A

Vintage; year of harvest

78
Q

Antociani

A

Anthocyanins

79
Q

Appassimento

A

The process of drying grapes

80
Q

Armonico

A

Harmonious; balanced; proportionate

81
Q

Aromatico

A

Aromatic; having a rich, usually floral, aroma

82
Q

Arricchimento

A

Enrichment; increasing the sugar content of grape must

83
Q

Asciutto

A

Bone dry

Officially synonymous with secco: less than approx. 7 g/l RS for still wines, 17-32 g/l for sparkling wines

84
Q

Assaggio

A

(n) taste; sample(of wine)

85
Q

Assemblaggio

A

Blending of wines

Wine Terms (1 decks)

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