Nebbiolo, Barbera :Regional Black Grape Varieties Flashcards
Nebbiolo
Characteristics:
High acidity
High tannins
Aromas:
Red-fruit aromas (red cherry, red plum)
Notes of dried herbs
Floral characters (rose, violet)
Maturation:
Often matured for extended periods in oak
Softens high levels of tannin
Oak Usage:
Some producers use old-oak barrels
Others use new-oak barrels for new-oak aromas
Bottle Ageing:
Nebbiolo wines often improve with bottle age
Gain complex tertiary aromas of mushrooms, tobacco, and leather
What are the characteristics of Nebbiolo wines?
a) Low acidity and low tannins
b) High acidity and high tannins
c) Fruity and light-bodied
d) Herbaceous and floral aromas
b) High acidity and high tannins
Which aromas are commonly found in Nebbiolo wines?
a) Citrus and tropical fruits
b) Red cherry and red plu
c) Blackberry and cassis
d) Green pepper and grass
b) Red cherry and red plum
How is the high tannin level of Nebbiolo wines softened?
a) Extended maceration
b) Fermentation at low temperatures
c) Maturation in oak
d) Aging in stainless steel tanks
c) Maturation in oak
How do Nebbiolo wines typically evolve with bottle age?
a) They lose their acidity and tannins
b) They develop complex tertiary aromas of mushrooms, tobacco, and leather
c) They become fruitier and more vibrant
d) They retain their primary fruit aromas throughout ageing
b) They develop complex tertiary aromas of mushrooms, tobacco, and leather
Which grape variety is the only one permitted in Barolo DOCG wines?
a) Sangiovese
b) Nebbiolo
c) Barbera
d) Dolcetto
b) Nebbiolo
Where is the Barolo DOCG region located?
a) Tuscany, Italy
b) Veneto, Italy
c) Piemonte region, north-west Italy
d) Bordeaux, France
c) Piemonte region, north-west Italy
How would you describe the characteristics of Barolo wines?
a) Light-bodied with low tannins and acidity
b) Medium-bodied with moderate flavors
c) Full-bodied with pronounced flavors, high levels of tannin and acidity, long ageing potential
d) Fruity and easy-drinking
c) Full-bodied with pronounced flavors, high levels of tannin and acidity, long ageing potential
What are the common characteristics of wines made from Barbera?
a) Low acidity and high tannins
b) High acidity and low to medium tannins
c) High acidity and high tannins
d) Low acidity and low tannins
High acidity and low to medium tannins
How would you describe the characteristics of Barolo wines?
a) Light-bodied with low tannins and acidity
b) Medium-bodied with moderate flavors
c) Full-bodied with pronounced flavors, high levels of tannin and acidity, long ageing potential
d) Fruity and easy-drinking
c) Full-bodied with pronounced flavors, high levels of tannin and acidity, long ageing potential
Which aromas are typically found in Barbera wines?
a) Citrus and tropical fruits
b) Red cherries and red plums
c) Blackberry and cassis
d) Earth and leather
b) Red cherries and red plums
How do some producers enhance the flavor complexity of Barbera wines?
a) Extended maceration
b) Fermentation at low temperatures
c) Maturation in oak
d) Aging in stainless steel tanks
c) Maturation in oak
Which aromas are typically found in Barbera wines?
a) Citrus and tropical fruits
b) Red cherries and red plums
c) Blackberry and cassis
d) Earth and leather
b) Red cherries and red plums
Which aromas are typically found in Barbera wines?
a) Citrus and tropical fruits
b) Red cherries and red plums
c) Blackberry and cassis
d) Earth and leather
b) Red cherries and red plums
What is the general style of many Barbera wines in terms of oak usage?
a) Heavily oaked and complex
b) Unoaked and fruity
c) Moderately oaked and spicy
d) Aged in concrete vats
b) Unoaked and fruity
