Italy: Northern Italy Flashcards

Question

In Valpolicella DOC, name the: grapes style of wine superior sub-zone that's a DOC

Answer 1

Corvina + Rondinella Dry, still, red wines Valpolicella Classico DOC

Answer 2

Corvina (primary) | Rondinella

Answer 3

Appassimento process: Drying out the grapes after harvest for several weeks, allowing the grapes to develop concentrated, dried-fruit characteristics and aromas of oxidation

Answer 4

Dry to off-dry, 14-16%

Answer 5

Full bodied High alcohol Usually off-dry (though some are dry) Flavors of concentrated, dried fruits

Answer 6

Pinot Grigio Sauvignon (they drop the "Blanc" here) Friulano

Answer 7

Lambrusco DOC

Answer 8

Lambrusco grape sparkling red made Tank Method (Charmat), can be either frizzante or spumante Dry (Secco) or off-dry (Amabile)

Answer 9

Langhe Monferrato

Answer 10

Barolo, Barbaresco

Answer 11

Barbaresco

Answer 12

Modena Reggio

Answer 13

Pork dishes

Answer 14

Lambrusco DOC Albana di Romagna DOCG

Answer 15

Valpolicella DOC Amarone della Valpolicella DOC Recioto della Valpolicella DOC Pinot Grigio DOC Prosecco DOC Soave DOC Soave Superiore DOCG Recioto di Soave DOCG

Answer 16

Pinot Grigio Sauvignon - (Sauvignon Blanc) Friulano

Answer 17

Collio DOC Colli Orientali del Friuli DOC

Answer 18

Po River, Tanaro River, Ligurian sea

Answer 19

Alluvial in the plains, calcareous marl, sandstone, clay and sand

Answer 20

calcerous marl, sandstone

Answer 21

Modernized barbaresco in 1961

Answer 22

Can be divided into the traditionalists, who favor longer macerations and large oak aging (Giacomo Conterno) vs the modernists with shorter macerations and new oak aging (Angelo Gaja)

Answer 23

18 DOCGs and 41 DOCs

Answer 24

A top, south-facing vineyard site

Answer 25

Barolo: 38 months total, 18 in wood. Riserva: 62 months total, 18 months in wood

Answer 26

Barbaresco: 26 months total, 9 months in wood | Barbaresco Riserva: 50 months total, 9 months in wood

Answer 27

``` In Piedmont. reds from Barbera, can be Superiore, and Superiore con indicazione della sottozona (with indication of subzone). ```

Answer 28

Dogliani, Dolcetto d’Ovada Superiore, Dolcetto di Diano d’Alba DOCGs: all for red wines from Dolcetto

Answer 29

In Piedmont. whites from Gavi, still dry white, frizzante, and fully sparkling. Can be Riserva.

Answer 30

In Piedmont. dry sparkling (Asti, fermented by Charmat method), semisparkling (Moscato d’Asti), and late harvest “vendemmia tardiva.”

Answer 31

In Piedmont. Fully sparkling white and rosé wines made in the traditional method from Chardonnay and Pinot Noir.

Answer 32

In Piedmont. Brachetto d’Aqui DOCG: Rosato and red sweet slightly sparkling wines from Brachetto

Answer 33

Major Villages: Alba, Asti, Turin

Answer 34

Barolo, Castiglione Falletto, Serralunga d’Alba, Monforte | d’Alba, La Morra

Answer 35

Barbaresco, Neive, Treiso

Answer 36

seven subzones: Arnad-Montjovet, Blanc de Morgex et de la Salle, Chambave, Donnas, Enfer d’Arvier, Nus, and Torrette

Answer 37

The Valle d’Aosta is an idyllic mountain valley that grows grapes similarly to Piemonte. Because of its elevation, the wines tend to be lighter and higher in acid. It is a true continental climate and its vineyards are located on the Dora Baltea river. There is only one DOC (Valle d’Aosta) with seven subzones: Arnad-Montjovet, Blanc de Morgex et de la Salle, Chambave, Donnas, Enfer d’Arvier, Nus, and Torrette. The main white varietals are Blanc de Morgex, Müller-Thurgau, Pinot Grigio, Chardonnay, Petite Arvine, and Moscato. Petit Rouge and Picotendro (Nebbiolo) are the main indigenous varieties with Gamay, Pinot Noir and Merlot also planted. Still white, rosé, and red, and late harvest wines are produced.

Answer 38

Franciacorta DOCG: Traditional method sparkling wines from Pinot Noir, Chardonnay, and Pinot Blanc. Styles include Blanc, Rosé, Satèn (sparkling wine made from all-white grapes and bottled at less than 5 atmospheres of pressure), Millesimato (vintage), and Riserva

Answer 39

Franciacorta: Minimum 18 months on the lees after tirage, 25 months total. Franciacorta Satèn & Rosé: Minimum 24 months on the lees after tirage, 31 months total. Both styles may also be Millesimato or Riserva. Franciacorta Millesimato: Minimum 30 months on the lees after tirage, 37 months total. Franciacorta Riserva: Minimum 60 months on the lees after tirage, 67 months total.

Answer 40

In Lombardy. Dry reds from Chiavennasca (Nebbiolo). Can be Riserva and labeled with a subzone. May be labeled as Stagafassli if bottled in Switzerland. Wines need to be aged for 24 months, and 3 years for Riserva

Answer 41

In Lombardy. Dry wine from dried Nebbiolo grapes. Minimum 14% abv, with high tannins

Answer 42

Liguria is known for its quaffable beach wines. It has a Mediterranean climate and its biggest influence is the Ligurian sea. There are no DOCGs in this region, and the most notable DOCs are Cinque Terre: dry and sweet wines from Bosco and Vermentino; Colli di Luni: whites from Vermentino and Trebbiano, reds from Sangiovese; Riviera Ligure di Ponente: varietally labeled dry to sweet whites from Vermentino, Pigato, and Moscato, and dry to sweet reds from Rossese.

Answer 43

Emilia Romagna produces easy-drinking, food-friendly wines. It lies in the fertile plains of Po River Valley and is a continental climate with Mediterranean influences from the Adriatic sea. The two DOCGs of Albana Romana (dry to sweet white wines from Albana), and Colli Bolognesi Classico Pignoletto (dry still and sparkling wines from Pignoletto) are rarely found in the United States and vary in quality. The most promising wines of this region are from the Lambrusco grape with four DOCs (Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, and Lambrusco Salamino di Santa Croce) where wines are frizzante and can range from a light rosé to a dark purple and can be one dry or slightly sweet. These wines are making a resurgence because of their versatility in pairing with food and light tannins

Answer 44

Lambrusco Grasparossa di Castelvetro, Lambrusco di | Sorbara, and Lambrusco Salamino di Santa Croce

Answer 45

This region is the capital of varietally labeled wines from a mass of local and international varieties. This is actually two regions following a valley north to south. It is extremely mountainous and borders both Switzerland and Austria. The climate is alpine-continental and because of the cool climate, white varieties do well here. Lake Garda is the biggest body of water here and the region follows the Adige River. This region has gone between Austria and Italy for generations and has much influence from both including sharing grape varietals and winemaking techniques. There are no DOCGs here but there are DOCs that produce good quality wine. Trentino and Alto Adige both have their own encompassing AOCs that make every style of wine. There is also the delle Venezie DOC that umbrellas Trentino-Alto Adige and the Veneto and is where much of Italy's mass-market wines come from. The most important DOCs are the Casteller DOC which makes dry red wines from Schiava, Merlot, and Lambrusco; Lago di Caldero DOC which makes dry to sweet red wines from Schiava; and Teroldego Rotaliano DOC which makes dry red and rosé from Teroldego

Answer 46

This region reaches all the way up to Austria and down to the Adriatic sea. Numerous rivers including the Adige and Piave cut through the subregions here on their way to the ocean and Lake Garda is a big area for grape growing. The climate starts as continental and moves into Mediterranean. The Veneto and the wines of Valpolicella especially gain fame for a style of winemaking that includes drying grapes into raisins until they lose much of their moisture, creating wines that are big, rich, and can be white or red, sweet or dry. The fruit is dried for a minimum of three months, and the process is time-consuming and expensive. The main red grape here is Corvina, for whites, it is Garganega, Trebbiano, Pinot Grigio, as well as a host of both red and white international varieties. The Veneto has both incredible and mediocre wines, with larger umbrella DOCs feeding into lower quality market wines. This is also the home of Prosecco made from the Glera grape. Prosecco can still be mediocre, but new regulations and single vineyard wines are raising the reputation and quality of the wines. T

Answer 47

Veneto. Dry to semi-dry wine from dried Corvina and Rondinella grapes. This region has a historical center called “Classico.” There is also a subzone, Valpantina. Minimum 14% abv, aging is a minimum 2 years, Riserva is a minimum of 4.

Answer 48

Veneto. Sweet red wine made from Corvina and Rondinella in | the Amarone style. Can be still or sparkling, and labeled with Classico or Valpantena

Answer 49

Veneto. Dry red wine from Corvina and Rondinella. Same area as Amarone, can be regular, Classico, Valpantina, and Superiore.

Answer 50

Veneto. Ripasso is when a wine is run through the spent skins of an Amarone fermentation. This adds body and richness to the wine. Dry red wine from Corvina and Rondinella.

Answer 51

Veneto. Dry to sweet sparkling wine from Glera made in the Charmat method. Can be still, Frizzante, Spumante Superiore, or have a “rive,” a single vineyard on the label. This is considered the highest quality DOCG for Prosecco

Answer 52

Veneto: Dry to semi-sweet white wine made from Garganega. Can be sparkling or Classico

Answer 53

Veneto: Dry white wines from Garganega. Can be Classico and Riserva.

Answer 54

This region is tucked between Austria, Slovenia, and the Adriatic sea. It is a Mediterranean climate and shares similar varieties and a long wine-growing history with Slovenia. There are numerous DOCs and DOCGs with the best quality usually coming from DOCs and based on dry, high acid white wines. These wines can be fermented in stainless steel to keep their varietal characteristics, or some will have skin contact or be barrel-aged to add richness. This is still a big area for Pinot Grigio and other international varieties, but the local varieties of Malvasia, Traminer, Ribolla Gialla, Ramandolo, Picolit, and Friulano are delicious and unique. For reds, local grapes including Pignolo, Refosco, and Schioppettino all tend to make spicy, medium-bodied wines. All styles of wine are made here including Prosecco.

Italy: Northern Italy Flashcards

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