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Brock - Certified Sommelier > Italy > Flashcards

Italy Flashcards

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1
Q

Name some of the best recent vintages from Piedmont.

A 
1990***
1996***
2001
2006
2007
2010
2013
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2
Q

What are some parallels between Piedmont and Burgundy?

A
  • Small, meticulously cared-for estates
  • Wine traditions molded by monastic rule
  • Mastery of a single varietal over blending
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3
Q

How many white wines are made in Piedmont? What are they?

A

4

Gavi
Arneis
Moscato
d’AstiAsti

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4
Q

Describe the geographical layout of Piedmont.

Geographical features, climate, soil

A

Piedmont is in NW Italy, along the borders of France and Switzerland. The region is shielded to the North and West and South by the Alps and the Appennines mountains. The Po river runs east through Piedmont, and forms a fertile valley (too fertile for viticulture), most Piedmontese viticulture occurs in the foothills south of this valley.

Piedmont experiences a continental climate and the Alps provide a “rain shadow” effect, although autumn hail can be a worry in the Langhe hills

Soils with varying percentages of clay and sand, coupled with the sub-mountainous landscape, create a number of distinct mesoclimates throughout the region.

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5
Q

Describe the Barbera grape.

A

Piedmont’s most planted red grape, demonstrates high acidity but low tannin.

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6
Q

Describe the Dolcetto grape.

A

The “little sweet one,” is the earliest to ripen and provides tannic, fruity wines that are lower in acid and are generally designed for youthful consumption.

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7
Q

How many communes of Barolo are there?

Which 5 account for more than 90% of production?

A

11

Barolo
La Morra
Serralunda d'Alba
Monforte d'Alba
Castiglione Falleto
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8
Q

What are the aging requirements for Barolo?

Barolo Riserva?

A

38 months from Nov 1st of harvest year - 18 in oak

62 months from Nov 1st of harvest year - 36 in oak

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9
Q

Name 3 traditionalist Barolo producers.

A

Giacomo Conterno
Bartolo Mascarello
Guiseppe Rinaldi

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10
Q

Name 3 modernist Barolo producers.

A

Elio Altare
Paolo Scavino
Luciano Sandrone

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11
Q

What are the aging requirements for Barbaresco?Barbaresco Riserva?

A

26 months from Nov 1st of harvest year - 9 in oak

50 months from Nov 1st of harvest year - 9 in oak

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12
Q

What are the best vineyard sites in Barbaresco known as?

A

“sori” or “bricco”

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13
Q

What are the grape requirements for Chianti Classico?

Minimum alcohol?

A

80-100% Sangiovese

Max 20% of other red grapes authorized by Siena and Firenze (Colorino, Canaiolo Nero, Cabernet Sauvignon, and Merlot)

Minimum alcohol is 12%

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14
Q

What is the name of the bottle that Chianti was traditionally served in?

A

Fiasco

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15
Q

What are the aging requirements for Chianti Classico?

Riserva?

Gran Selezione

A

Chianti Classico: May not be released until Oct 1 of the year following harvest

Riserva: Min 24 months from Jan 1 of year following harvest, with at least 3 months in bottle

Gran Selezione: Estate fruit, Min 30 months aging from Jan 1 of the year following harvest, with at least 3 months in bottle (category est. 2013)

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16
Q

Name the top traditional producer of Amarone.

Top two modernists?

A

Giuseppe Quintarelli is the top traditional producer

Dal Forno and Allegrini are two of the best modern producers utilizing new barriques to add spice and density to the wines.

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17
Q

Amarone della Valpolicella must age for how long? Riserva?

A

Two years for Amarone

4 years for Riserva

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18
Q

What are the grape requirements for Vino Nobile di Montepulciano?

Aging Requirements?

For Riserva?

A

Minimum 70% Sangiovese, a max of 30% other Tuscan varieties with max 10% white grapes.

Aged for a minimum of two years, with at least one year in wood. Riserva wines are aged for at least three years.

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19
Q

Which region in Italy is home to the highest number of DOC regions?

A

Piedmont

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20
Q

What is the soil type of Barbaresco?

A

Calcareous Marl that is similar to Barolo, but lighter and more uniform.

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21
Q

Which region in Italy producers more wine than any other?

A

Veneto

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22
Q

What is Barolo Chinato and who is the standard-bearer of production for it?

A

It is an aromatized digestif wine that is flavored with quinine

Cappellano is the standard-bearer for this.

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23
Q

What are the four tiers of wine quality in Italy from highest to lowest?

A

Denominazione di Origine Controllata e Garantita (DOCG)
Denominazione di Origine Controllata (DOC)
Indicazione Geografica Tipica
Vino (formerly Vino da Tavola)

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24
Q

What are the two major rivers in Piedmont?

A

Po River and Tanaro River

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25
Q

What are the three soil types found in Montalcino?

A

GalestroClay Fossilized marine deposits

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26
Q

Describe the geographical layout of Tuscany.

Geographical features, climate, soil

A

It is on the western coast of north central Italy, on the Tyrrhenian Sea.

It has a warm, dry, maritime-influenced climate, winters can be harsh and summers can be long and hot.

Main regions are Bolgheri, right along the western coast, Montalcino 75 mi to the east, Montepulciano about 20 miles further east, and Chianti, which is about 30 mi north of Montalcino.

Soils differ by region, but the well-drained slopes of the central hills tend to be sandy or stony, calcareous, and with schist and galestro.

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27
Q

What are the two main soil types of Chianti Classico?

A

Galestro (a schist based soil)

Alberese (a limestone/clay marl)

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28
Q

What are the grape requirements for Brunello di Montalcino?

Aging Requirements?

For Riserva?

A

Must be 100% Sangiovese

Minimum 2 years in wood plus 4 months in bottle, may not be sold before January 1 of the 5th year following the harvest

Riserva: Minimum 2 years in wood plus 6 months in bottle, may not be sold before January 1 of the 6th year following the harvest

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29
Q

Describe the Verdicchio grape.

Where is it grown?

A

Makes a high acidity, green-tinged white wine with a distinctive lemony, stony character and a bitter almond tang.

Grown in The Marches

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30
Q

Describe the Aglianico grape.

Where is it grown?

A

Thick-skinned, tannic, high-acid, and shares structural similarity with Sangiovese and Nebbiolo, but with more dark fruit tones.

Grown in Campania (Taurasi) and Basilicata (Aglianico del Vulture)

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31
Q

What liquor originated in Piedmont?

How is it made?

A

Vermouth.

It’s made by infusing a base wine (red or white) with a blend of spices, barks, herbs, and flavorings; this is then fortified to raise the alcohol content.

32
Q

What grape is Gavi made from?

A

Cortese

33
Q

What are the communes for production in Barbaresco?

A

Barbaresco, Neive, Treiso, San Rocco Senodelvio

34
Q

How does the climate in Barbaresco differ from that of Barolo?

How does this affect harvest?

A

Barbaresco is warmer than Barolo.

This allows the grapes to ripen a full 2 weeks before Barolo.

35
Q

Who is Angelo Gaja? What is his claim to fame?

A

He championed Piedmontese wines, and put Barbaresco on the map with his infusion of modern techniques like the use of barriques and shorter macerations.

His single vineyard Barbarescos “Sori Tildin” and “Sori San Lorenzo” are intense and well known.

36
Q

How does modern style differ from traditional style in Barolo and Barbaresco?

A

Traditional style:

  • Requires late picking (nebbiolo is late-ripening)
  • Long extraction (cool cellar temperatures cause fermentation to start slowly and unevenly)Long aging in wood casks, which deplete fruitiness and oxidize the wines.

Modern style:

  • Typically fermented in temperature controlled stainless steel tanks (warmer, quicker fermentation imparts less tannin)
  • Shorter time aged in oak, split between small French barrels, larger barrels, and bottles (to retain fruitiness)
37
Q

What three grapes can be produced varietally in Bolgheri?

What other two major grapes are used here, but can’t be produced varietally?

A

Cabernet Sauvignon
Cabernet Franc
Merlot

Sangiovese and Syrah are used but can’t be labeled varietally.

38
Q

By what method is Asti / Moscato d’Asti fermented?

What is the difference between the two?

A

Asti is usually made in the Charmat method. Crushed, placed in large, sealed, temperature controlled vats to halt fermentation, and fermented as necessary - this preserves fruitiness, and traps CO2. The vats are then chilled to stop fermentation when the wine is at 7-9% alcohol and still retains 3-5% residual sugar, then bottled.

Asti can also be made in the metodo classico (Champagne method) and will be labeled as such.

Moscato d’Asti is always made in the Charmat method.Asti is spumante (fully sparkling) whereas Moscato d’Asti is frizzante (slightly sparkling). Moscato d’Asti is also sweeter and lower alcohol.

39
Q

Name two great producers of Barbaresco.

A
  1. Gaja “Sori Tildin”
  2. Pio Cesare
  3. Gaja “Sori San Lorenzo”
40
Q

Name a producer of Barbera d’Alba.

A

Vietti “Scarrone”

41
Q

Name a producer of Moscato d’Asti.

A

Vietti “Cascinetta Vietti”

42
Q

Describe the geographical layout of the Veneto.

Geographical features, climate, soil

A

Situated in northeastern Italy on the coast of the Adriatic Sea. The Alps run across the west and north, and the Po and Adige rivers run parallel through the Veneto, creating fertile farmlands. The hills surrounding these fertile plains are where most Venetian grapes are planted. In the west of the Veneto lies the large Lake Garda.

The climate is continental. The west is coolest, but is tempered by the Alps. The plains to the east are warmer.

The soil is volcanic, interspersed with sand, clay, and gravel.

43
Q

How do Valpolicella Superiore, Amarone della Valpolicella, Recioto della Valpolicella, and Ripasso differ from each other?

A

The grapes are the same, the difference is fermentation and harvest.

Valpolicella Superiore is harvested normally and fermented until dry.

Amarone della Valpolicella is produced from grapes that have are harvested later, when extra ripe, and have gone through the appassimento process, where the grapes are dried prior to fermentation, concentrating the sugar and acid within the grapes.

Recioto della Valpolicella is produced from the same grapes as Amarone, dried for a month longer. Fermentation is stopped early to make wines that are semi-sweet to sweet.

Valpolicella Ripasso is a middle ground between Valpolicella and Amarone. They are made by adding fermented Valpolicella wine to the “pomace” (pulpy seeds and skins) leftover from Amarone or Recioto fermentation and allowing it to steep for a period of weeks.

44
Q

Name two great producers of Amarone.

A
  1. Allegrini
  2. Zenato
  3. Quintarelli
45
Q

What is a Bellini?

A

An Italian cocktail that originated in Venice, traditionally made with Prosecco and fresh white peach juice.

46
Q

Name a great producer of Prosecco.

A

Adriano Adami

47
Q

Describe the geographical layout of Friuli-Venezia Giulia

Geographical features, climate, soil

A

It is in on the eastern border of Northern Italy, with Austria to its north and Slovenia to its east. The Alps form its northern border, and as a result nearly all its vineyards are in the southern half.

The climate is continental in the mountains, sub-mediterranean in the plains of the south.

The soils are calcium rich marl and sandstone in the well-drained hills, the plains tend towards clay, sand, and gravel.

48
Q

Who is Silvio Jermann?

A

An innovative Friulian winemaker who set off the modern trend of sophisticated Friulian white wines.

49
Q

What is the Tre Venezie?

A

the “Three Venices”, refers to the northeastern Italian regions of Friuli-Venezia Giulia, Trentino-Alto Adige, and the Veneto.

50
Q

Name 2 great producers of Pinot Grigio.

A
  1. Schiopetto

2. Jermann

51
Q

Name 3 great Super Tuscans, their producer, and the main grape used to make it.

A
  1. Excelcus - Castello Banfi (Cab/Merlot)
  2. Ornellaia - Ornellaia (Cabernet)
  3. Tignanello - Antinori (Sangiovese)
52
Q

How is Vin Santo made?

A

The grapes are dried for 3-6 months, usually by hanging from the rafters in a dry, airy room. Then they are crushed, and combined with a “madre” (the residue from a previous batch) and fermented for 3-5 years in small sealed barrels, usually in a warm attic of some kind.

53
Q

What grapes are used to make Vin Santo?

A

Usually Malvasia Biana Lunga or Trebbiano.

54
Q

Name 3 producers of Brunello di Montalcino.

A
  1. Antinori
  2. Casanova di Neri
  3. Gaja
55
Q

Name 3 producers of Chianti Classico Riserva.

A
  1. Antinori
  2. Monsanto
  3. Ruffino
56
Q

Name a great producer of Vino Nobile di Montepulciano.

A

Poliziano

57
Q

Describe the geographical layout of Trentino-Alto Adige.

Geographical features, climate, soil

A

It is in far northeastern Italy, with Austria to its north and Switzerland to its east. The region is divided into Trentino in the south (which is more Italian in nature) and Alto Adige in the north (which is more Austrian in nature). Lake Garda is to its south, and it is split by the river Adige.

These sunny, south-facing valleys at the foot of the Alps have a continental climate.

The soils are well-drained and laced with limestone.

58
Q

What is Lambrusco and where is it made?

A

It is a wine made from Lambrusco grape varieties in a frizzante style. (Usually Charmat, sometimes traditional method). It is slightly bitter, savory, and usually dry when well made.

It is made in Emilia-Romagna.

59
Q

What is IGP and DOP in regards to Italian wine classification?

A

They are newer designations, wherein:

IGP includes IGT
DOP includes DOC and DOCG

Producers can choose which term to use.

60
Q

What is nebbia?

A

The name of the fog that settles on the vineyards of Piedmont around harvest time.

61
Q

What kind of wines are made ing Brachetto d’Acqui?

A

Sweet, red, sparkling wines (brachetto grape)

62
Q

What are the two most important appellations of Lombardy?

What kinds of wine do they make?

A

Franciacorta DOCG - Metodo Classico sparkling wines only, made using Pinot Bianco/Chardonnay or Pinot Nero

Valtellina Superiore DOCG - Oak aged, dry reds from Nebbiolo

63
Q

What are the 5 main grapes of Trentino-Alto-Adige?

A 
Pinot Grigio
Sauvignon Blanc
Pinot Bianco
Merlot
Lagrein
64
Q

What are the 5 main regions of the Veneto, from west to east?

A 
Valpolicella Classico
Valpolicella
Soave
Prosecco DOC
Prosecco di Conegliano 
Valdobbiadenne DOCG
65
Q

What kind of wine is made in Soave?

A

Dry white wines from the Garganega grape.

66
Q

What are the 2 main grapes of Valpolicella?

A

Corvina

Rondinella

67
Q

What wine is Emilia-Romagna known for?

Which foods?

A

Wine - Lambrusco DOC, charmat method sparkler

Food - Parmigiano-Reggiano, Proscuitto, Balsamic Vinegar

68
Q

What does Secco mean?

A

Dry

69
Q

What does Amabile mean?

A

Off-Dry

70
Q

What is the principal white grape of Tuscany?

A

Vernaccia

71
Q

What is the best-known grape of the Marche?

What is it like?

A

Verdicchio - a dry, unoaked white wine.

72
Q

Where is Greco di Tufo and what wine is made there?

A

It is in the Campania region of southeastern Italy, just above the “boot”. Dry white wines from the Greco grape are made here.

***Greco is named after the greeks, who planted the varietal here in ancient times.

73
Q

Where is Mt. Etna?

A

In Sicily, the large island just west of mainland Italy. (the “ball” being kicked by the boot)

74
Q

What are the 2 main grapes of Etna DOC?

A

Red:
Nerello
Mascarese

White:
Carricante

75
Q

Which well known Italian wine label features a cricket/grasshopper?

A

Vietti

Brock - Certified Sommelier (19 decks)

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