Nebbiolo, Barbera and Corvina Flashcards
True or False? Barbera d’Asti is generally enjoyable at a younger stage than Nebbiolo and hass less ageing potential.
true
Which style of Valpolicella is typically light-bodied, simple and fruity?
a. Recioto della Valpolicella DOCG
b. Amarone della Valpolicella DOCG
c. Valplicella Classico DOC
d. Valpolicella DOC
d. Valpolicella DOC
Which of these regions produces wines from the Corvina grape variety?
a. Barbera d’Ast
b. Valpolicella DOC
c. Barolo DOCG
d. Recioto di Soave DOCG
b. Valpolicella DOC
Which of the following is NOT an accurate description for Nebbiolo wines?
a. high acid
b. high tannin
c. floral characters of rose and violet
d. black fruit aromas of black cherry and black plum
d. black fruit aromas of black cherry and black plum
Which of the following wines are made using the appassimento method? Select all that apply.
a. Valpolicella DOC
b. Recioto della Valpolicella DOCG
c. Valpolicella Classico DOC
d. Amarone della Valpolicella DOCG
e. Recioto di Soave DOCG
b. Recioto della Valpolicella DOCG
d. Amarone della Valpolicella DOCG
e. Recioto di Soave DOCG
appassimento : the process of picking grapes and drying them indoors to concentrate the tannins, sugar, acid
In which region in Italy are Valpolicella wines produced?
a. Tuscany
b. Piemonte
c. Veneto
d. Abruzzo
Veneto
You are tasting a full-bodied red wine with pronounced flavors of red fruits, dried herbs, and violets in a horseshoe-shaped valley with steep south-facing vineyards. Where are you?
a. Barolo DOCG
b. Barbaresco DOCG
c. Valpolicella DOC
d. Barbera d’Asti DOCG
a. Barolo DOCG
What is the main reason that Nebbiolo wines often matured for extended periods of time in oak?
a. to soften its high level of tannins
b. to give it complex tertiary aromas of mushrooms, tobacco and leather
c. to give the wine new oak aromas
d. to soften the high acidity
a. to soften its high level of tannins
