lesson 6

Question 1

what are the sizes of a wooden vessel?

Answer 1

barrique. tonneau, barrel/foundre/botte grande

Question 2

ceramic vessels (amphoras)

Answer 2

allow micro-oxygenation but nothing in terms of flavor

increasing popularity`

Question 3

when is blending usually carried out?

Answer 3

during maturation process

Question 4

what is geographical indication meant to do?

Answer 4

protect and promote the identity and variety of Italy’s terroirs

Question 5

acidity in wine ______

Answer 5

causes mouth to water

Question 6

inert vessels

Answer 6

made of stainless steel (for temperature control; most common) or concrete (lined with epoxy resin

Question 7

primary aromas

Answer 7

those that come from the grape and those created during fermentation process

Question 8

barrique

Answer 8

225/8 L

Question 9

landscape

Answer 9

hotter = more alcoholic, fuller bodies with riper/jammier flavors

more south

Question 10

old italian wine denominations (before 2009)

Answer 10

least expensive: IGT –> DOC –> DOCG: Most expensive

Question 11

blending

Answer 11

wines can be made monovarietal/single variety wines (using only one grape variety) or by blending wines from different grape varieties

Question 12

secondary aromas

Answer 12

generated in winemaking that takes place after the end of fermentation

Question 13

what can lees do?

Answer 13

white wine may be kept in contact for extra flavors (yeasty/bready) and richer texture

if going to keep white wine in contact it should be done during maturation

Question 14

lees

Answer 14

dead yeast cell sediment form this at the end of fermentation

Question 15

what are the factors of a wooden vessel?

Answer 15

species/origin of oak, size, toasting of the barrel, and age

Question 16

diurnal range definition

Answer 16

difference between daytime and night-time temperatures

Question 17

how many grape varieties does italy have?

Answer 17

more than 350 officially recognized ones

Question 18

what makes wine different from one other?

Answer 18

grape variety, geographical and metrological features and production method

Question 19

the large ceramic containers/jugs used in Ancient greece sealed with wax and resin?

Answer 19

pithoi

Question 20

tonneau

Answer 20

500 - 700 L

Question 21

what is the key to italian wine

Answer 21

variety

Question 22

DOC

Answer 22

100% produced, processed and prepared in stated geographical area and must follow specific rules for whole productions process (controlled designation of origin)

Question 23

blending can be with different varieties or…?

Answer 23

with same grapes but different techniques/maturation process; different vinegard locations (traditionally typical for Barolo DOCG); vintages

Question 24

regarding “punchdown”

Answer 24

a technique to keep juice in contact with skins

Question 25

what do inert vessels do for wine?

Answer 25

wine can be kept after being made BECAUSE it doesn’t directly affect maturation but it does help retain primary fruit aromas

Question 26

continentality

Answer 26

temperature difference between summer and winter

this determines the length of growing season

Question 27

tertiary

Answer 27

aromas from ageing - can be oxidative (long period in wooden barrels) or not (in inert bottles)

Question 28

aspect

Answer 28

steeper slope = more intense effect

slopes of south facing hills in Northern Hemisphere get more heat and light

Question 29

what are aspects of geography that impact wine production?

Answer 29

landscape, altitude, diurnal range, continentality, aspect and soil composition

Question 30

what makes the diurnal range less severe?

Answer 30

proximity of bodies of water, darker soils, and lower altitudes

Question 31

soil composition

Answer 31

quality/quantity of grapes are impacted by the quality/quantity of the nutrients, water retention and proportion of stones, sand and clay

Question 32

geographical indication

Answer 32

identify vineyard areas, grape varieties and production methods that can be used to label a wine with a certain name

Question 33

DOCG

Answer 33

reserved for wine of great reputation and tradition (been in DOC for at least 7 years); stricter production regulations (controlled designation of origin guaranteed)

Question 34

barrel/foundre/botte grande

Answer 34

100 hL +

Question 35

wooden (oak) vessels

Answer 35

contributes to maturation via allowing a small level of oxidation and lets wine extract tannins and flavors from the oak itself

Question 36

which are more common? old denominations or new?

Answer 36

old

Question 37

what does allowing a small level of oxidation do?

Answer 37

softens tannins, adds complexity to flavors

Question 38

vitivinicultural ‘terroir’

Answer 38

refers to an area where there is knowledge of the interactions between physical and biological environment and applied practice develop - gives products from the area distinct characteristics

Question 39

New italian wine denominations (after 2009)

Answer 39

IGP = IGT, DOP = DOC + DOCG

Question 40

what does age mean in regards to a wooden vessel

Answer 40

how many times has it already been used

Question 41

altitude

Answer 41

cooler = paler, more acidic wine with ‘greener’ notes (alter altitude)

Question 42

cooler summer nights …

Answer 42

help slow ripening process –> more complex aromas and preservation of acidity

Question 43

IGT

Answer 43

at least 85% of grapes that are used to make these wine must come from this geographical area (typical geographic indiciation)

Question 44

italian wine denominations

Answer 44

indicates name of region/specific place recognized to product wine which possesses a specific quality or reputation

Question 45

what does the ‘terroir’ include?

Answer 45

specific soil, topography, climate, landscape, and biodiversity