North Flashcards

1
Q

BAROLO DOCG

AR

A

Piemonte
Nebbiolo
Oak aged (3 years, 18 months)

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2
Q

BARBARESCO DOCG

AR

A

Piemonte
Nebbiolo
Oak aged (2 years, 9 months oak)

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3
Q

BARBERA D’ALBA DOC, BARBERA D’ASTI DOCG

A

Piemonte
Barbera (85%, 90%)
Youthful and fruity; Barrel-aged

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4
Q

GAVI DOCG

Ferment

A

Piemonte
Cortese
Stainless steel; oak w lees for complexity

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5
Q

ALTO ADIGE DOC

A

Trentino-Alto Adige
Pinot Grigio
Dry/light

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6
Q

TRENTINO DOC

A

Trentino-Alto Adige
Pinot Grigio
Warmer style

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7
Q

FRIULI GRAVE DOC

A

Friuli-Venezia Giulia
Pinot Grigio
Simple fruity

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8
Q

COLLIO DOC/COLLIO ORIENTALI DOC

A

Friuli-Venezia Giulia
Pinot Grigio
Rich, concentrated

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9
Q

SOAVE DOC

A

Veneto
Garganega
Fruitier, drink young

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10
Q

SOAVE CLASSICO DOCG

A

Veneto
Garganega
Full flavour

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11
Q

VALPOLICELLA DOC

A

Veneto
Corvina
Simple, fruity, unoaked

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12
Q

VALPOLICELLA CLASSICO DOCG

A

Veneto
Corvina
Simple, fruity, unoaked

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13
Q

PIEMONTE
Climate
Natural influence: protection, cooling, moderating
Risk

A
Moderate continental
Protection: mountains to the north from Northern winds 
Cooling: altitude 
Moderating: River Po 
Risk: thunderstorms, hail, fog
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14
Q

FRIULI-VENEZIA GIULIA

Vineyard locations:
Climates
Cooling or warming influence

A

ALPS FOOTHILLS ( NORTH )
Moderate continental
Cooling: cold air from mountains

FLAT PLAINS ( SOUTH )
Warm, maritime
Warming: Adriatic Sea

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15
Q

VENETO
Climate
Cooling influences
Risk

IGT? Style?

A

Warm, moderate rainfall
Cooling: altitude, breezes from Lake Garda
Risk: (Flat plain) disease and rot (increase of spray usage)

Veneto IGT: Simple, fruity, high yield

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16
Q
NEBBIOLO 
Budding/ripening
Tannin
Acid 
Colour 
Aroma:
Age characters:
A
Bud early; ripen late
High tannin
High acid 
Pale 
Aroma: perfumes, sour cherry, herbs, dried flowers
17
Q
BARBERA 
Tannin 
Acid
Colour 
Notes 
Yield
A
Low tanning 
High acid 
Deep ruby/purple 
Red cherry, plum, black pepper 
High yielding
18
Q
DOLCETTO 
Tannin 
Acid 
Colour 
Notes 
Preferred site 
Ripening
A
High tannin 
Medium acid 
Dark purple 
Black plum, red cherries, dried herbs 
Cool sites
Early ripening
19
Q
CORTESE 
Acid 
Colour
Body 
Notes 
Fermentation
A
High acid 
Pale 
Light body 
Citrus, green apple, pear 
Cool ferment in stainless steel (some old oak for lees and complexity)
20
Q
CORVINA 
Skin type 
Colour 
Tannin
Acid 
Style in Valpolicella Classico DOC
A

Thin
Moderate colour
Low-medium tannin
High acid

Valpolicella: simple, fruity, light tannin, red cherry, unoaked, drink immediately

21
Q
GARGANEGA 
Acid 
Body 
Aroma
Age character
A

Medium-high acid
Medium body
Pears, red apple, stone fruit, white pepper
Almond, honey

22
Q
PINOT GRIGIO 
Cool vs Warmer 
Body 
Acid 
Flavours
A

Cool:
Light-medium body
High acid
Citrus, green fruit

Warm:
Medium body
Medium acid
Ripe stone fruit