Northern Italy Flashcards

1
Q

How long must the wines of Barbaresco DOCG be aged in total?

A

24 months

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2
Q

Why do grapes in the vineyards of Barbaresco ripen earlier than those of Barolo?

A

The temperature of the vineyards of Barbaresco are influenced by their lower altitude and proximity to a local river Tanaro

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3
Q

How long must the wines of Barolo DOCG be aged in oak?

A

18 months

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4
Q

Barbaresco DOCG is located:

A

North-East of Barolo DOCG

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5
Q

Traditionally, vines in Northern Italy were trained as:

A

Pergola

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6
Q

What is the main black grape variety grown in Alto-Adige?

A

Schiava

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7
Q

What climate does Piemonte have?

A

Moderate continental

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8
Q

Cortese is best known as the variety used in the wines of:

A

Gavi DOC

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9
Q

Which of the following could describe a wine made from the grape Barbera?

A

A medium coloured red wine with low tannins, high acidity and flavours of cherries, plums and black pepper

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10
Q
Corvina, Rodinella and Molinara are all grape varieties found in:
1 Bardolino
2 Valpolicella
3 Valpolicella Ripasso
4 Amarone della Valpolicella
A

All of the above

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11
Q

Which region is known for producing the best wines from the Dolcetto grape?

A

Dogliani

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12
Q

Barolo DOCG must be aged in total for a minimum of

A

3 years

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13
Q

How long must Barbaresco DOCG be aged for in oak?

A

9 Months

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14
Q

Describe the process of Prosecco

A

Tank Method: Wine is made from Glera, very aromatic grape.

  • Base wine is made to dryness
  • no MLF
  • no lees autolysis.
  • Liqueur de Tirage is added to the tank for secondary fermentation
  • Once CO2 dissolves into wine
  • Filtered to remove lees, to ensure no yeast autolysis
  • bottled under pressure and sold
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15
Q

Flavor profile of Valpolicella

A

Red cherry, plum, herbal, spice

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16
Q

Flavor profile of Barolo

A

red cherry, earth, roses, tar, mushroom, autumn leaves, violets

17
Q

Flavor profile of Brunello Di Montalcino

A

Red cherry, oak, earth, cedar, mushroom, spice

18
Q

Key production techniques of Barolo DOCG

A

100% Nebbiolo from Barolo village in low yields, Min 18 months in oak or bottes. Spend min. 3 years in total aging before release

19
Q

Describe the style of Barolo wine

A

Pale garnet due to min. aging lengths. Dry, very acidic, very tannic, complex with red fruit aromas/flavors (cherry, strawberry) floral notes (rose/violets), animal (leather), maturity (earth, mushroom), and tar. great ability to age

20
Q

Describe Amarone

A

It means “the bitter one”. Produced in Valpolicella from Corvina, Rondinella, or Molinara grapes. Semi-dry wine by storing grapes in drying rooms. Min. 14%, low yields