Italy

Question 1

Characteristics of Cortese (Acidity, aromas/flavours, body)

Answer 1

High Acidity
Floral, blossom,
green fruit, apple, pear,
citrus fruit, lemon
light bodied
usually unoaked

Question 2

In which countries and regions is Cortese used

Answer 2

North West Italy
Used in the wines of Gavi DOCG in the Piemonte region

Question 3

Characteristics of Garganega (acidity, aromas/flavours, body)

Answer 3

High acidity
Green fruit apple, pear
Citrus fruit lemon
Stone fruit peach
Medium body
Usually unoaked
Very good/outstanding examples can age honey, Almond

Question 4

In which countries and regions is Garganega used

Answer 4

North-East Italy
Used to make wines of Soave DOC and Soave Classico DOC

Question 5

Recioto di Soave DOCG Is a

Answer 5

Sweet white wine made from Garganega grapes that have been harvested and dried using a method called appassimento

Question 6

Characteristics of Verdicchio (acidity, aromas/flavours, body)

Answer 6

High acidity
Green fruit apple, pear
Citrus fruit lemon
Herbal fennel
Medium bodied
Usually unoaked
Outstanding examples can age Honey and Nuts

Question 7

In which countries and regions is Verdicchio used

Answer 7

Central Italy (particularly on east coast

Used in Marche region to make Verdicchio dei Castelli di Jesi DOC

Question 8

Characteristics of Fiano (Acidity, aromas/flavours, body)

Answer 8

Medium acidity
Stone fruit peach
Tropical fruit melon, mango
Outstanding examples can age Honey and Nuts
Oaked or Unoaked
can be ages on lees

Question 9

In which countries and regions is Fiano used

Answer 9

Southern Italy

Used to make Fiano di Avellino DOCG in the mountainous region of Campania

Question 10

Characteristics of Nebbiolo (Acidity, Tannin, Aromas/flavours, Body)

Answer 10

High Acidity
High Tannin
Red fruit Red cherry, red plum
Floral Rose, violet
Herbal Dried herbs
Very good and outstanding examples can age Mushroom, Tobacco, Leather
Usually full bodied
Usually Oaked

Question 11

In which country and regions is Nebbiolo used

Answer 11

North-West Italy
Used in the Piemonte region in wines of Barolo DOCG and Barbaresco DOCG

Question 12

Characteristics of Barbera (Acidity, Tannin, Aromas/flavours)

Answer 12

High Acidity
Low to medium tannin
Red fruit Red cherry, Red plum
Spice Black pepper
Simple or Complex
Oaked or unoaked

Question 13

In which countries and regions is Barbera used

Answer 13

North-West Italy
Used in the Piemonte region to make wines of Barbera d’Asti DOCG

Question 14

Characteristics of Corvina (Acidity, Tannin, Aromas/Flavours, body)

Answer 14

High Acidity
Low to medium tannin
Red fruit red cherry, red plum
Light to full bodied
Appassimento method sometimes used

Question 15

In which countries and regions is Corvina used and for what styles

Answer 15

North-East Italy

Fresh grapes used in wines of Valpolicella DOC and Valpolicella Classico DOC

Dried grapes used in wines of Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG

Question 16

Characteristics of Sangiovese (Acidity, Tannin, Aromas/flavours, body)

Answer 16

High Acidity
High tannin
Red fruit Red cherry, red plum
Herbal Dried herbs
Medium to full bodied
usually unoaked

Question 17

In which countries and regions is Sangiovese used

Answer 17

Central Tuscany

Used in wines of Chianti DOCG , Chianti Classico DOCG and Chianti Classico Riserva DOCG

Also used in wines of Brunello di montalcino DOCG

Question 18

Characteristics of Montepulciano (Acidity, Tannin, Aromas/flavours)

Answer 18

Medium Acidity
High tannin
Black fruit Black plum, black cherry
Oaked or Unoaked

Question 19

In which countries and regions is Montepulciano used

Answer 19

East-Central Italy

Used in wines of Montepulciano d’Abruzzo DOC