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Micky WSET-3 Varieties > Italy > Flashcards

Italy Flashcards

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1
Q

Tuscany / (Grape)?

A

Sangiovese

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2
Q

Tuscany’s Sangiovese (Profile)

A
  • High tannins
  • High acidity
  • Aromas of red cherries, plums and dried herbs
  • Late ripening
  • Usually aged in oak to soften tannins and sometimes add spicy flavours
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3
Q

Chianti / (Grape) ?

A

Sangiovese

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4
Q

Bottle aged Sangiovese / (Aromas)

A

Meaty and gamey aromas

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5
Q

The first Super-Tuscan / (Grape)?

A

Cabernet Sauvignon

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6
Q

Umbria / Orvieto / (Grapes)

A

A white wine, blend of Grechetto, Trebbiano and local grapes

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7
Q

Umbria / Orvieto DOC wines / (Profile)

A
  • Light body
  • Medium to High acidity
  • flavours of ripe grapefruit and peaches
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8
Q

Lazio / Frascati DOC / (Grapes)?

A

Malvasia and Trebbiano

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9
Q

Lazio / Frascati DOC wines / (Profile)

A
  • Fresh and fruity in style
  • Medium body
  • Medium to High acidity
  • flavours of citrus fruit, with Malvasia sometimes providing floral, orange blossom Aromas
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10
Q

Marche / (Wines) / (Grape) ?

A

White wines made from Verdicchio

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11
Q

Marche / Verdicchio grape / (Appellation) ?

A

Verdicchio dei Castelli di Jesi DOC

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12
Q

The Verdicchio grape (Profile)

A
  • naturally High acidity
  • Green apple and lemon flavours
  • sometimes notes of fennel and almonds
  • Usually simple and fruity, but the best have Greater concentration and Can develop notes of honey and almonds with bottle age
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13
Q

Marche’s red wines / (Grapes) ?

A

blends of Montepulciano and Sangiovese

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14
Q

Abruzzo / (Grape) ?

A

Montepulciano

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15
Q

Abruzzo / Montepulciano / (Appellation) ?

A

Montepulciano d’Abruzzo DOC

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16
Q

The Montepulciano (Profile)

A
  • High levels of colour and tannins
  • Medium acidity
  • flavours of black plums and cherries
  • Many simple and fruity with no oak ageing
  • Most concentrated examples matured for a short time in oak
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17
Q

Best whites in Campania / (Grapes) ?

A

Fiano and Greco

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18
Q

Best Fiano and Greco / (Appellations) ?

A
  • Fiano d’Avellino DOCG

- Greco di Tufo DOCG

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19
Q

Campania / Fiano wines / (Profile)

A
  • Medium to full body
  • Medium acidity
  • Aromas of stone fruit, melons and mangos
  • Usually early drinking
  • Better example matured in oak and Can be aged in bottle, developing notes of wax and honey
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20
Q

Campania / Greco wines / (Profile)

A
  • Leaner in body than Fiano
  • More acidity than Fiano
  • Green apple, stone fruit and passionfruit flavours
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21
Q

Aged Campania / Greco-based wines / (Aroma)

A

honey and mushrooms

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22
Q

Southern Italy / (Most prestigious black grape) ?

A

Aglianico

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23
Q

Campania / Aglianico wines / (Profile) ?

A
  • Deep colour
  • High acidity
  • High tannins
  • flavours of black fruit
  • matured in oak and Can age in bottle to develop earthy, forest floor notes
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24
Q

Campania / Aglianico / (Appellation) ?

A

Taurasi DOCG

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25
Q

Puglia / (Black or White grape) ? Why?

A
  • Black grapes

- Because of Puglia’s hot climate

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26
Q

Puglia / (notable grapes) ?

A
  • Negroamaro

- Primitivo

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27
Q

Puglia’s grape at high altitudes. How are they branded?

A
  • simple and fruity wines for early drinking

- Puglia IGT

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28
Q

Negroamaro / higher quality wines / (Profile)

A
  • full-bodied
  • Medium tannins
  • Medium acidity
  • High alcohol
  • Baked red and black fruit flavours
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29
Q

Puglia / Negroamaro / (Best appellation)

A

Salice Salentino DOC

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30
Q

Primitivo / (Profile)

A
  • full-bodied
  • Medium tannins
  • Medium acidity
  • High alcohol
  • Pronounced flavours of very ripe berry fruit
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31
Q

Sicily / (dominant black grape)

A

Nero d’Avola

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32
Q

Nero d’Avola / (Profile)

A
  • Medium to full-bodied
  • Medium tannins
  • Medium acidity
  • Aromas of plums and black cherries
  • Usually made into a fruity, early-drinking style
  • from best producers They are More concentrated and complex
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33
Q

Sicilia / (other successful varieties) ?

A
  • Chardonnay and Syrah

- Syrah

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34
Q

Etna DOC / red wines / (Grapes)

A
  • Nerello Mascalese

- Nerello Cappuccio

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35
Q

Etna DOC red / (Profiles)

A
  • blended
  • Fragrant wines
  • High acidity
  • High tannin
  • Aromas of sour red cherries, cranberries and raspberries, sometimes with dried herbs
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36
Q

bottle aged Etna DOC wines / (Profile)

A
  • High tannins soften

- Mushroom-like Aromas

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37
Q

Etna DOC / high quality white wines / (Profile)

A
  • Medium body
  • High acidity
  • citrus fruit, often with a stony/steely character
  • develop Aromas of honey and wax with bottle age
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38
Q

Southern Italy / (red and white Grapes) ?

A 
Red:
- Aglianico
- Primitivo
- Negroamaro
White:
- Finao
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39
Q

True of False: Wines of Chianti are often blends

A

True (of both French and Italian origin)

40
Q

Southern Tuscany / Brunello di Montalcino DOCG / (variety)

A

Sangiovese

41
Q

Southern Tuscany / Vino Nobile di Montepulciano DOCG / (variety)

A

can be a blend of Sangiovese and other permitted varieties

42
Q

Tuscan Coast red / varieties

A

Black Bordeaux varieties and a number of other international varieties

43
Q

Umbria / Sagrantino di Montefalco DOCG / Variety

A

The thick-skinned Sagrantino grape

44
Q

Alto Adige / White / (variety)

A

Pinot Grigio

45
Q

Alto Adige / Pinot Grigio / (profile)

A
  • Dry
  • Light to medium body
  • High acid
  • Citrus and green fruit flavours
46
Q

Alto Adige / the next most important white grapes of after Pinot Grigio

A

Gewurztraminer, Chardonnay and Pinot Blanc

47
Q

Alto Adige / Red / (variety)

A

Schiava

48
Q

Alto Adige / Schiava / (profile)

A
  • Light and fruity
  • Low to medium tannins
  • Flavours of raspberries and plums
49
Q

Trentino / white / varieties

A

Chardonnay and Pinot Grigio

50
Q

Trentino’s valley floor / white / (profile)

A
  • Medium body
  • Medium acidity
  • Ripe stone fruit flavours
51
Q

Trentino / red / (varieties)

A

Merlot and Teroldego

52
Q

Trentino / Teroldego / (profile)

A
  • Medium to full body
  • Deep colour
  • Medium to high tannin
  • High acidity
  • Aromas of black fruit
  • Usually matured in oak
53
Q

Friuli / White and red / (varieties)

A

Merlot and Pinot Grigio

54
Q

Friuli / Pinot Grigio / (profile)

A
  • Some of the richest in Italy
  • Medium to full-bodied
  • Juicy peach and tropical fruit flavours
55
Q

Friuli / Merlot / (profile)

A
  • Medium body
  • Medium acidity
  • Medium tannins
  • Ripe red fruit flavours
  • Hint of spice from oak
56
Q

Friuli / the third widely grown grape (white)

A

Friulano

57
Q

Friuli / Friulano / (profile)

A
  • White grape
  • Medium body
  • Medium to high acidity
  • Aromas of pear, red apples and herbs
58
Q

Veneto / white and red / varieties

A
  • International: Pinot Grigio, Chardonnay and Merlot

- Local: Corvina, Garganega and Trebbiano

59
Q

Veneto / Soave’s foothills in the north / grapes / (profile)

A

Full flavour ripeness, but high acidity

60
Q

Veneto / Soave’s plain in the south / grapes / (profile)

A
  • Fruitier, with medium acidity

- Early drinking

61
Q

Veneto / Soave / (variety)

A

Garganega

62
Q

Veneto / Soave / white / (general profile)

A
  • Medium body
  • Medium to high acidity
  • Aromas of pears, red apple and stone fruit
  • Sometimes aromas of white pepper
  • No typical aromas/flavours of new oak
    In age worthy examples; aromas of almonds and honey
63
Q

Soave appellations

A
  • Soave DOC

- Soave Classico DOC (from the foothills)

64
Q

Veneto / Valpolicella / (the main variety)

A

Corvina

65
Q

Corvina the grape (profile)

A
  • Thin skin
  • Moderate colour
  • Low to medium tannins
  • High acidity
66
Q

How do winemakers increase the colour and tannins in Corvina-based wines?

A

Local grapes can be added to the blends

67
Q

How may wines be labelled when grapes are used from the entire region of Valpolicella?

A

Valpolicella DOC

68
Q

Valpolicella (Classico) DOC / (profile)

A
  • Simple and fruity
  • Light tannins
  • Red cherry flavours
  • Rarely oaked
  • Made to drink immediately
69
Q

describe the passito method

A
  • Grapes picked early, while still high in acidity
  • Dried indoors, concentrating sugars and flavours
  • Not fermented until winter
70
Q

the purpose of the passito method?

A

To increase structure, flavour concentration, and in the case of red wines, colour

71
Q

Valpolicella / wines using passito method / appellations

A
  • Amarone della Valpolicella DOCG

- Recioto della Valpolicella DOCG

72
Q

Amarone della Valpolicella DOCG / (profile)

A
  • Dry or off-dry
  • Full-bodied
  • High alcohol
  • Medium to high tannins
  • Intensely concentrated red berry and spice flavours
  • Usually aged in large oak casks
73
Q

Recioto della Valpolicella / (profile)

A
  • Sweet
  • Full body
  • High alcohol
  • Medium to high tannins
  • Intense red fruit flavours
74
Q

Which other region of Northern Italy also makes the sweet Recioto wine style? What is it called?

A
  • Soave

- Recioto di Soave DOCG

75
Q

Valpolicella / wines using ripasso method / appellations

A

Valpolicella Ripasso DOC

76
Q

Valpolicella Ripasso DOC / (profile)

A
  • Medium to full-bodied
  • Medium to high tannins
  • Flavours of stewed red cherries and plums
77
Q

Piemonte / red and white / (varieties)

A
  • Black: Nebbiolo, Barbera and Dolcetto

- White: Cortese and Moscato

78
Q

Nebbiolo / (profile)

A
  • Black grape
  • High acidity
  • High tannins
  • Little colour
79
Q

Nebbiolo’s key viticultural characteristic in Barolo

A

ripen slowly at the altitudes in Barolo

80
Q

How are Barolo wines blended?

A

Often made from grapes sourced from different villages

81
Q

Barolo / (other grapes) / (appellations)

A
  • Dolcetto and Barbera

- Alba DOC

82
Q

Asti and Alba / red / (variety)

A

Barbera

83
Q

Barbera / (appellations)

A
  • Barbera d’Alba DOC

- Barbera d’Asti DOCG

84
Q

Asti/Alba / Barbera / (profile)

A
  • Late ripening
  • Medium to deep colour
  • Low to medium tannins
  • High acidity
  • Aromas of red cherries, plums and sometimes black pepper
85
Q

What two styles is Barbera usually made into?

A
  • Youthful and fruity, with no oak influence

- Barrel-aged with spicy flavours

86
Q

Asti/Alba / red / the second mostly planted variety?

A

Dolcetto

87
Q

What is a key viticultural characteristic of Dolcetto in Piemonte? What does it mean?

A
  • It’s earlier ripening than Nebbiolo and Barbera

- It can be planted in cooler sites

88
Q

Dolcetto best appellation

A

Dolcetto d’Alba DOC

89
Q

Dolcetto d’Alba DOC / (profile)

A
  • Deep, often purple colour
  • Medium to high tannins
  • Medium acidity
  • Aromas of black plums, red cherries and dried herbs
90
Q

Asti and Alba areas / other red grapes

A

Nebbiolo

91
Q

Asti / sparkling wine / variety

A

Moscato

92
Q

Piemonte / Gavi / white / (variety)

A

Cortese

93
Q

Piemonte / Gavi / (appellations)

A
  • Gavi DOCG
  • Cortese di Gavi DOCG
  • Gavi di Gavi DOCG (if grapes are from the town of Gavi itself)
94
Q

Piemonte / Gavi / (profile)

A
  • Pale
  • Light-bodied
  • High acidity
  • Aromas/flavours of citrus, green apples and pears
95
Q

How are Gavi wines usually vinified?

A

Protectively, with cool fermentation in stainless steel

96
Q

How do some producers add complexity to their Gavi wines?

A
  • Fermentation in old oak

- Lees stirring

97
Q

Describe age worthiness for Gavi wines

A
  • Usually ready to drink on release

- Wines from best producers can age well in bottle

Micky WSET-3 Varieties (6 decks)

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