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IWS1 > Piemonte** > Flashcards

Piemonte** Flashcards

1
Q

What is Piemonte’s topographical structure?

A

43% mountains; 30% hills; 27% plains

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2
Q

What are the key structural characteristics (acid, tannin, etc.) of Piemonte’s top four most important grape varieties?

A
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3
Q

Which grape varieties are used for still, sparkling and dessert wines in Piemonte?

A
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4
Q

Which Piemonte wines allow blending partners and which must be 100% varietal?

A
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5
Q

What are the permissible wine styles (still, sparkling, dessert, aromatized, etc.) of the “need to know” appellations in Piemonte?

A
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6
Q

What is the significance of possible label terms such as: Superiore, Bricco, Riserva, etc.?

A
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7
Q

What are the winemaking techniques that are specific to “need to know” appellations in Piemonte?

A
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8
Q

Be familiar with the aging requirements of the “need to know” DOCGs in Piemonte.

A
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9
Q

Which Italian region led the industrial revolution?

A

Piemonte

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10
Q

Which Italian region led the drive towards unification?

A

Piemonte

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11
Q

What is Italy’s second largest region?

A

Piemonte (first is Sicilia, third is Sardegna)

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12
Q

Which Italian region has the greatest number of DOC/G’s?

A

Piemonte (then Tuscany and Veneto)

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13
Q

Who were the first people to make wine in Piemonte?

A

Taurini and Salassi

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14
Q

What is the progression of civilizations in Piemonte through the incorporation into the Holy Roman Empire?

A

Taurini and Salassi, Celtic, Romans, Barbarians, Lombards, Charlemagne

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15
Q

What was the role of viticulture in the Middle Ages in Piemonte?

A

increased importance, flourished under the influence of the monks

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16
Q

When did wine regulation commence in Piemonte?

A

Middle Ages, pointing to the significant relative importance of wine commerce

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17
Q

When did the House of Savoy gain control over part of Piemonte?

A

1045 through marriage, very early compared to Sardegna (1700’s)

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18
Q

When did House of Savoy acquire Sardegna?

A

in the 1700’s (a key step in the later unification of Italy)

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19
Q

Describe the viticultural sector in Piemonte during the industrial revolution.

A

Viticultural sector suffered greatly due to phylloxera, odium and downy mildew at the same time as the industrial revolution brought prosperity.

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20
Q

What is etymology of Piemonte?

A

meaning “at the foot of the mountain,’ true on three sides [region is 43% mountains]

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21
Q

What is the capital city of Piemonte?

A

Turino

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22
Q

What is the main agricultural product of the plain of Piemonte?

A

rice

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23
Q

What is the climate of Piemonte?

A

broadly continental with multiple meso-climates

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24
Q

What is the scientific evidence for the effectiveness of hail cannons?

A

none (from Wikipedia, not in IWS) [points to hail as a risk in Piemonte]

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25
Q

Describe rainfall in Piemonte.

A

Low, a rain shadow effect

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26
Q

What is the most widely planted grape in Piemonte?

A

Barbera

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27
Q

What are the 3 most famous grapes in Piemonte?

A

Barbera, Moscato Bianco and Nebbiolo

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28
Q

What is the mix of red/white grapes in Piemonte?

A

reds are 2:1 (> 60% red)

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29
Q

What is the most famous grape in Piemonte?

A

Nebbiolo

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30
Q

What are the 4 most planted grapes in Piemonte?

A

Barbera, Moscato Bianco, Dolcetto and Nebbiolo, 70% of total

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31
Q

What is the role of international grapes in Piemonte?

A

minimal, 4% of total, can be authorized by DOC, Chardonnay is most common (for sparkling wine)

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32
Q

Barbera grape is native to where?

A

unknown, traditionally thought of as native to Monferrato; however, genetic evidence does not support this concept as it is unrelated to other grapes from this area

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33
Q

What is the hallmark of Barbera wine?

A

retained acidity even when fully ripe

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34
Q

What are the 3 most planted red grapes in Italy?

A

Sangiovese, Montepulciano, Barbera (of which >60% is in Piemonte)

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35
Q

What is tannin level of Barbera?

A

low [deep color and high acidity]

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36
Q

Dolcetto grape is native to where?

A

unknown, considered to be from Piemonte, first mentioned in 1593 in Dogliani in Cuneo

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37
Q

Describe the ripening, tannin and acidity of Dolcetto?

A

early [contrast with Barbera and Nebbiolo], high tannin and low acidity [early ripening permits ‘sweet cash flow’]

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38
Q

What is the etymology of Dolcetto?

A

“little sweet one” reflecting of the low acidity of the ripe berries

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39
Q

What was Piemonte’s most planted grape before phylloxera?

A

Dolcetto [Barbera increased after phylloxera]

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40
Q

What is the principal clone of Nebbiolo?

A

Lampia, most widely planted, most reliable

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41
Q

What are the characteristics of wine made from Freisa?

A

red wine, light-colored, high in acid and tannin, distinctive aromas of strawberry and raspberry

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42
Q

What is the etymology of Grignolino?

A

grignole in Monferrato dialect means pips

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43
Q

What are the characteristics of wine made from Grignolino?

A

pale red, light-bodied, moderate in alcohol, high in tannin and acid

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44
Q

What are the characteristics of wine made from Brachetto?

A

most often red, sweet, aromatic notes of raspberry and strawberry [4 R’s > Red, aRomatic, Raspberry, stRawberry]

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45
Q

What grape makes the red wine equivalent of Moscato Bianco?

A

Brachetto [but home is Alessandria, not Asti]

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46
Q

Brachetto grape is native to where?

A

unknown, most likely Acqui Terme in Alessandria province, Piemonte [hot water]

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47
Q

Ruche grape is native to where?

A

most likely native to Castagnole, Asti province, Piemonte [aromatic Ruck-sack]

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48
Q

What are the characteristics of wine made from Ruche?

A

intense aromatics, flavors of rose, red fruit and spice

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49
Q

What is the most widely planted WHITE grape in Piemonte?

A

Moscato Bianco [Barbera is most widely planted grape in Piemonte]

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50
Q

What is the world’s most popular sweet sparkling wine?

A

Asti (Spumante) made from Moscato Bianco

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51
Q

Cortese is associated with what town? province? what wine area?

A

Gavi in Alessandria province, considered Alto Monferrato

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52
Q

Which producers promoted Arneis in the 1970’s?

A

Vietti and Bruno Giacosa in Roero

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53
Q

What is the etymology of Arneis?

A

refers to a difficult personality, reflecting the difficulty to grow

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54
Q

Erbaluce grape is associated with what town?

A

Caluso [erbALUCe]

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55
Q

What is the main characteristic of Erbaluce grape?

A

thick skin and high acid > suitable for passitos

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56
Q

Which producer saved Timorasso?

A

Walter Massa [tiMorASSo]

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57
Q

Timorasso grape is associated with what town?

A

Tortona (Derthona - Tortona’s ancient name, DNA studies suggest Piemonte origin)

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58
Q

What are the characteristics of wine made from Timorasso?

A

white[!], high in acid, light honey mineral, floral and citrus notes, creamy texture can incorrectly suggest oak aging, excellent length

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59
Q

Arneis is associated with what area?

A

Roero Hills

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60
Q

What Piemonte grape drops acid quickly during ripening?

A

Arneis

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61
Q

Describe the acid level of Cortese grape.

A

high

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62
Q

What is the wine quality pyramid in Piemonte?

A

DOC-G/IGT/vino - 90/0[!]/10

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63
Q

Which two Piemonte cities (provinces) are the epicenters for wine production?

A

Asti (Asti) and Alba (Cuneo) account for 80% of Piemonte wine

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64
Q

What is the role of blends in Piemonte?

A

minimal, single varietals dominate

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65
Q

What the 4 sub-regions of Piemonte?

A

Northern Piemonte, Western Piemonte and Torino Hills, Alba and Monferrato

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66
Q

What are the wine districts of Northern Piemonte? What are the most important appellations of this sub-region?

A

two, Novara and Vercelli Hills (Gattinara and Ghemme DOCG’s) and Canavese (Erbaluce di Caluso DOCG and Carema DOC)

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67
Q

What river is associated with Canavese wine district?

A

Dora Baltea (from Valle d’Aosta) [ABCD]

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68
Q

What two towns are featured on the seal of of the Canavese Consorzio?

A

Carema and Caluso in Piemonte [CCCC]

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69
Q

What river is associated with Novara and Vermicelli Hills wine district?

A

Sesia River

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70
Q

Which Piemonte sub-region is the the traditional home of Barbera and sparkling Moscato Bianco?

A

Monferrato

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71
Q

Which Piemonte sub-region is the the traditional home of Nebbiolo?

A

Alba

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72
Q

Compare ripening, acid and tannin for Barbera, Dolcetto and Nebbiolo.

A

B: late, high, low
D: early, low, high
N: late, high, high [!]

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73
Q

What is the main grape in the sub-region of Northern Piemonte?

A

Nebbiolo

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74
Q

Northern Piemonte contributes what amount of Piemonte’s total wine production?

A

5%

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75
Q

What is the soil type in Ghemme and Gattinara?

A

glacial origin

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76
Q

What moderates the climate in Ghemme and Gattinara?

A

mild climate results from cool air from Alps (diurnal swings) as well as moderating effect of Lake Maggiore and Lake Orta

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77
Q

How does climate in Novara and Vercelli Hills impact viniculture of Nebbiolo?

A

milder climate allows greater acidity and altitude creates lighter color and body than found in Nebbiolo from Langhe area

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78
Q

What geological landmark is associated with Canavese wine district?

A

Ivrea glacial moraine basin

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79
Q

What is the most historic wine of Northern Piemonte?

A

Gattinara Nebbiolo, Piemonte’s most prestigious wine in the 16th century

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80
Q

What are the advantages of Gattinara location?

A

exposure, altitude and soil mix

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81
Q

What river bank is associated with Gattinara DOCG?

A

right (west) bank of Sesia River [gattinaRa; Right bank]

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82
Q

What river bank is associated with Ghemme DOCG?

A

left bank of Sesia River

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83
Q

What are the permitted blending partners for Nebbiolo in Gattinara and Ghemme?

A

Vespolina and Uva Rara (up to 10% in Gattinara and 15% in Ghemme)

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84
Q

Compare the wines of Gattinara and Ghemme.

A

Nebbiolo from Ghemme is more austere and sturdy; both are tannic, acidic and built to age

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85
Q

What geological landmark is associated with Carema DOC?

A

vineyards are located in terraces carved out of foothills of Mount Maletto

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86
Q

What grape is associated with Caluso DOCG?

A

Erbaluce

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87
Q

What style wines are made in Caluso DOCG?

A

white, dry, sparkling and sweet

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88
Q

Compare the oak aging requirement for Gattinara and Ghemme.

A

longer for Gattinara (35/24 vs. 36/18)

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89
Q

What river divides the Roero Hills and Langhe Hills?

A

Tamaro, Roero Hills on left bank (north); Langhe hills on right (south)

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90
Q

Compare elevation and slope of the Roero Hills and Langhe Hills?

A

Langhe: higher elevations and more gradual slopes [lAnGHE>Ancient, Gradual, Higher Elevation]

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91
Q

Compare soils of the Roero Hills and Langhe Hills?

A

Langhe: older, calcareous marl (terre bianchi); Roero: younger, softer, sander, rich in marine fossils

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92
Q

What are characteristics of Nascetta wine and what town is it linked to?

A

white, semi-aromatic with aromas of acacia flowers and exotic fruits; grown around commune of Novello in Cuneo province of Piemonte (not a ‘need to know’ grape)

93
Q

What is etymology of Langhe?

A

refers to “tongues”, groups of elongated parallel hills

94
Q

What is point of separation between Higher and Lower Langhe?

A

Monforte d’Alba

95
Q

What grape variety is planted in the highest and coolest sites in the Langhe?

A

Dolcetto, early ripening

96
Q

How big is Barolo DOCG?

A

7 by 5 miles [compare to Montalcino, 9 x 9 miles]

97
Q

What are the 5 main villages of Barolo DOCG?

A

La Morra, Barolo, Castiglione Falletto, Monforte d’Alba, Serralunga d’Alba

98
Q

Where the best sites in Langhe for Barolo?

A

mid-slope, south facing, where the snow melts first

99
Q

What are the two geological formations and their relative ages that determine the soils of Langhe?

A

older Helvetian/Serravallian and younger Tortonian

100
Q

Which geological formation is most associated with Barolo?

A

Tortonian [OO]

101
Q

Which Barolo villages are associated with Tortonian soils?

A

La Morra and Barolo, western half

102
Q

What is composition of Helvetian/ Serravallian soil?

A

sandstone and sand > poorer, less compact, less fertile

103
Q

What is composition of Tortonian soil?

A

calcareous marls, more fertile and compact

104
Q

Which Barolo villages are associated with Helvetian/ Serravallian soils?

A

Monforte d’Alba, Serralunga d’Alba, part of Castiglione Falleto [CMS]

105
Q

What is classic color of Barolo wine?

A

light ruby to garnet, brick orange rim, never deep

106
Q

What are the classic aromas of Barolo?

A

rose, violet, fresh red berries, cherries, tar and earth

107
Q

What is classic palate of Barolo?

A

high acid-tannin core, concentration, dense texture, full body

108
Q

What is Barolo Chinato?

A

rare aromatized DOCG wine; quinine, aromatic herbs and spices are added to base wine

109
Q

What is aging requirement for Barolo?

A

38 months (riserva 62 months) with at least 18 months in oak [vs. 26/50/9 for Barbaresco]

110
Q

What is the history of Barbaresco?

A

prior to 1890’s, grapes used to make Barolo

111
Q

Who was Domizio Cavazza?

A

director of Alba wine school, purchased Castle of Barbaresco and surrounding vineyards. [another ABCD]

112
Q

Who was Angelo Gaja?

A

producer that transformed Barbaresco into word class wine

113
Q

What are the communes associated with Barbaresco?

A

Barbaresco, Neive, Treiso

114
Q

What is basis of Barbaresco’s soils?

A

Tortonian formation with calcareous marls and alternating layers of sands

115
Q

Compare altitude of Barolo and Barbaresco?

A

Barolo is 160 feet higher [upstream]

116
Q

Compare growing conditions of Barolo and Barbaresco?

A

Barbaresco soils are more homogenous. Area is warmer and closer to the river.

117
Q

What is aging requirement for Barbaresco?

A

26 months (riserva 50 months) with at least 9 months in oak [vs. 38/62/18 in Barolo]

118
Q

Who were the breakthrough Barbaresco producers?

A

Gaja and Giacosa

119
Q

How many MGA’s are in Barolo and Barbaresco?

A

first done in Barbaresco; now 66 vs. 181 in Barolo

120
Q

What is standard Dolcetto wine profile?

A

ripe black fruit, licorice, moderate [!] acidity, mouth-filling body, smooth texture and a bitter-sweet finish

121
Q

What are the three Dolcetto appellations of the Langhe Hills?

A

Dogliani DOCG, Dolcetto d’Alba DOC, Diano d’Alba DOCG [DDDD]

122
Q

What was Italy’s first effort to designate specific sites of superior quality?

A

76 cru (sori) sites registered in Diano d’Alba in the 80’s, incorporated into MGA’s in 2010

123
Q

What is the largest Dolcetto appellation?

A

Dolcetto d’Alba DOC [not a DOCG]

124
Q

What side of which river lies Barbera d’Alba DOC?

A

both sides of Tanaro river (Lower Lange on right and Hills of Roero on left)

125
Q

What is the scope of the Langhe DOC?

A

broad, catch-all appellation; probably done in absence of any Piemonte IGT’s

126
Q

What are the most interesting varietals made in the Langhe DOC?

A

Nebbiolo, Dolcetto, Arnesi and Chardonnay [less prestigious bargains]

127
Q

What is the scope of the Langhe Nebbiolo DOC?

A

Declassified Barolo and Barbaresco

128
Q

What are the main grapes in Roero?

A

Nebbiolo, Arneis, Barbera and Favorita

129
Q

What is the geological import of the rocche?

A

precipitous rocky cliffs in Roero Hills that run southwest to northeast separating the alluvial soil of western plain from sandier plan in east central hills (where vineyards are)

130
Q

Describe the rainfall in Roero.

A

Dry, double rain shadow

131
Q

Roero DOCG is based what grapes?

A

Nebbiolo [not Arneis which is the base of Roero Arneis DOCG]

132
Q

What is aging requirement for Nebbiolo in Roero DOCG?

A

20 months (riserva 32 months) with at least 6 months in oak [vs. 38/62/12 in Barolo, basically half]

133
Q

What was the role of Cerretto producer?

A

developed Arneis into highly reputable grape (after Giacosa and Vietti)

134
Q

Compare sizes of Barolo and Barbaresco?

A

Barolo is larger

135
Q

Vermouth box

A
136
Q

What soils does Barolo prefer?

A

calcareous marls (Tortonian)

137
Q

Where is Freisa most frequently planted?

A

near Torino and Asti

138
Q

What is etymology of Nebbiolo?

A

from nebbia meaning fog, fog in the hills or white bloom on grapes

139
Q

Monferrato is associated with which provinces?

A

Asti and Alessandria

140
Q

What areas are included in the UNESCO World Heritage site for man and vine in Piemonte?

A

Monferrato, Langhe and Roero Hills

141
Q

What are the areas of Monferrato?

A

3: Basso Monferrato, Monferrato Astigiano, Alto Monferrato

142
Q

Which grapes are traditionally considered from Monferrato?

A

Cortese, Barbera, Grignolino [BCG] (probably Ruche as well, but not Timorasso)

143
Q

What are the soil types of Monferrato?

A

Terre Bianche; Sabbie Astiane, Terre Rosse

144
Q

What is Terre Bianche?

A

soil of Monferrato, alternating sand, sandstone and calcareous marl

145
Q

What is Terre Rosse?

A

in Alto Monferrato, iron, magnesium and clay

146
Q

What is Sabbie Astiane?

A

sandy soil along Tanaro River in central part of Monferrato Astigiano.

147
Q

What is Piemonte’s largest red appellation?

A

Barbera d’Asti DOCG

148
Q

What is Piemonte’s largest appellation?

A

Asti DOCG, white spumante

149
Q

Dolcetto is most likely found in which hills?

A

Langhe Hills, not Roero

150
Q

What is difference between Barbera d’Asti and Barbera d’Alba appellations?

A

Asti DOCG, Alba DOC; Asti larger;

151
Q

Characterize the soils of Barbera d’Asti.

A

North: calcareous marl and sabbie astiane; South: terre bianche

152
Q

Barbera is most likely to be given best sites for planting in which area?

A

Monferrato - Barbera d’Asti (Lange Hills - Alba gives best sites to Nebbiolo)

153
Q

What is difference between Barbera d’Asti and Barbera d’Alba wine structure?

A

Asti is fruitier, more mineral and more acidic (due to better sites?)

154
Q

What are the sub-zones of Barbera d’Asti Superiore DOCG?

A

Tinella and Colli Astiani

155
Q

What sub-zone of Barbera d’Asti Superiore DOCG was elevated to its own DOCG?

A

Nizza

156
Q

Where are the sub-zones of Barbera d’Asti Superiore DOCG located with respect to Asti?

A

south of Asti (east of Alba)

157
Q

Which Barbera appellation requires 100% Barbera?

A

Nizza, not Barbera d’Asti or Barbera d’Alba

158
Q

What is the aging requirement of Nizza?

A

18 months, 6 months in oak; reserve: 30 months, 12 months in oak.

159
Q

What styles are allowed for Brachetto d’Acqui DOCG?

A

frizzante, spumante and passito (usually sparking)

160
Q

What structure is expected for Brachetto d’Acqui DOCG?

A

light in body and low in alcohol

161
Q

What is the traditional/most common style allowed for Freisa d’Asti DOC?

A

off-dry, frizzante [FFF]

162
Q

What is the structure of Freisa d’Asti DOC?

A

pale, ruby color, high in acidity and tannin

163
Q

What town is the major production center of Asti DOCG?

A

Canelli

164
Q

What soil dominates in Asti DOCG?

A

terre bianche

165
Q

What training method is used in Asti DOCG?

A

Guyot

166
Q

What is the role of mechanical harvesting in Asti DOCG?

A

none, 30-50% gradients in vineyards

167
Q

What is the aging potential of Asti DOCG wine?

A

none, aromatics would not be preserved

168
Q

What is unique about the Asti method of sparkling wine?

A

no still, dry base; single fermentation used to preserve aromatics

169
Q

What is the difference of cork between Asti DOCG and Moscato d’Asti DOCG?

A

Asti: mushroom cork; M d’A: normal cork [but harder to pull]

170
Q

What is the difference of alcohol between Asti DOCG and Moscato d’Asti DOCG?

A

Asti: 7-9.5; M d’A: lower 5-5.5

171
Q

What is the difference of vintage dating between Asti DOCG and Moscato d’Asti DOCG?

A

Asti: none; M d’A: required

172
Q

What is the difference of pressure between Asti DOCG and Moscato d’Asti DOCG?

A

Asti: 5-6 atm; M d’A: 2.5 [small producers, lower pressure, vintage required, lower alcohol]

173
Q

What is the difference of producers between Asti DOCG and Moscato d’Asti DOCG?

A

Asti: large scale producers and cooperatives; M d’A: small scale producers

174
Q

What are the sub-zones of Moscato d’Asti DOCG?

A

Canelli, Santa Vittoria d’Alba and Strevi [moSCAto]

175
Q

What is the historic production area for Barbera?

A

Nizza

176
Q

What is the production zone for Barbera del Monferrato DOC?

A

All of Asti province and a large part of Alessandria province, but most grapes are from Alessandria

177
Q

What are 3 differences between Barbera del Monferrato DOC and superiore DOCG?

A

a) best and ripest grapes; b) production requirements: yields, alcohol, extract aging; c) DOCG: still red superiore; DOC: still and frizzante

178
Q

The traditional home of Cortese is which town of which area of which sub-zone of which region?

A

town of Gavi, in Alto Monferrato in province of Alessandria in Piemonte

179
Q

What is the climate of Gavi DOCG?

A

continental

180
Q

What is the soil of Gavi DOCG?

A

terre bianche and terre rosse

181
Q

What are the additional requirements of Gavi DOCG riserva?

A

sourced from a single vineyard, aged for a year

182
Q

What are the blending partners allowed in Gavi DOCG?

A

none, 100% Cortese

183
Q

What is role MGA’s in Gavi DOCG?

A

allowed, small percentage [allows Gavi di Gavi which is Cortese!]

184
Q

Dolcetto di Ovada DOC/G partially overlaps what appellation?

A

Gavi DOCG

185
Q

What are differences between Dolcetto di Ovada DOC and superiore DOCG?

A

DOCG is 100% (vs 97%) and minimum of 20 months of aging (vs. none)

186
Q

What are dominant grapes in Colli Tortonesi?

A

Barbera, Dolcetto, Cortese (Timorasso is a minor, but interesting varietal) [BCD]

187
Q

What are the sub-zones of Colli Tortonesi?

A

2, Colli Tortonesi Monleale DOC and Colli Tortonesi Terre di Libarna DOC

188
Q

What grape is associated with Colli Tortonesi Monleale DOC?

A

Barbera

189
Q

What grape is associated with Colli Tortonesi Terre di Libarna DOC?

A

Timorasso (95% minimum)

190
Q

What is classic area for Grignolino?

A

Grignolino del Monferrato Casalese DOC

191
Q

What is the blending partner for Grignolino in Grignolino del Monferrato Casalese DOC?

A

Freisa

192
Q

What side of which river lies Barbera d’Alba DOC?

A

none, 14 months aging with 6 months in oak

193
Q

What is aging requirement for Gavi DOCG Riserva?

A

one year

194
Q

Sparkling Gavi uses what production method?

A

traditional method

195
Q

What is added to Gavi production in cool years?

A

MCR (Mosto Concentrato Rettificato) from Cortese grapes within appellation

196
Q

Giulia Falletti is associated with which appellation?

A

Barolo DOCG, helped fashion modern dry style of Barolo

197
Q

Name a Dolcetto appellation not located in the Langhe Hills?

A

Dolcetto di Ovada DOC and superiore DOCG

198
Q

Name Piemonte appellations that use MGA’s designations.

A

Barolo DOCG, Barbaresco DOCG, Diano d’Alba DOCG,

Gavi DOCG, *** others

199
Q

Name aromatic grapes from Piemonte.

A

Brachetto, Ruche, Moscato Bianco, Timorasso, others? ***

200
Q

Where do you find terre blanche soils?

A

Langhe Hills, Monferrato (esp. Asti DOCG) [not Roero]

201
Q

What are the principal grape varieties grown in Roero DOCG?

A

Nebbiolo and Arneis

202
Q

Which Piemonte appellation produces the most wine by volume?

A

Asti/Moscato d’Asti DOCG (one of the largest in Italy with almost 100 million bottles)

203
Q

What is the difference between Canavese and Casalese?

A

CaNavese is appellation in Northern Piemonte; CasaLese refers to Basso Monferrato [N>north; L>lower basso

204
Q

Name 7 need to know appellations of Monferrato Astigiano.

A

Barbera d’Asti DOCG, Nizza DOCG, Ruche di Castagnole Monferrato DOCG, Acqui DOCG, Freisa di Asti DOC, Grignolino di Asti DOC, Asti DOCG, [BARGAIN-FFF]

205
Q

Name the need to know appellations of Alto Monferrato.

A

Barbera del Monferrato DOC (Superiore DOCG), Ovada, Gavi DOCG, Colli Tortonesi DOC, Grignolino del Monferrato Casalese

206
Q

In the Piemonte, how much of the vineyard is planted on the plains?

A

none

207
Q

What was the first Italian region to highlight the importance of single vineyards?

A

Piemonte (in Diano d’Alba)

208
Q

Where does the Sesia River start and end?

A

starts in Northern Alps, Monte Rosa in Valle d’Aoste, and flows into Po River near Casale Monferrato

209
Q

What is significance of Bormida for wine?

A

Historically and again more recently, Dolcetto is grown in the Bormida Valley, in the Alta Langa, an area of heroic viticulture with steep slopes and terraces.

210
Q

What are the Dolcetto DOCG appellations?

A

3, Langhe: Dogliani DOCG, Diano d’Alba DOCG; Monferrato: Ovada DOCG

211
Q

What are the two largest Piemonte appellations in terms of production volume? Are they red or white?

A

Asti DOCG (white) and Barbera d’Asti DOCG (red)

212
Q

What are the three largest Barbera appellations in terms of production volume?

A

Barbera d’Asti DOCG, ???, Barbera del Monferrato (Superiore DOCG and Barbera del Monferrato DOC)

213
Q

What are the three largest Dolcetto appellations in terms of production volume?

A

Dolcetto di Alba DOC, ???, Ovada (DOC/DOCG)

214
Q

Name the need to know appellations for Grignolino.

A

Grignolino di Asti DOC (Monferrato Astigiano), Gignolino del Monferrato Casalese DOC (Basso Monferrato)

215
Q

What is wine significance of Monleale?

A

1 of 2 sub zones of Colli Tortonesi DOC, Colli Tortonesi Monleale DOC and Colli Tortonesi Terre di Libarna DOC

216
Q

What is wine significance of Terre di Libarna?

A

1 of 2 sub zones of Colli Tortonesi DOC, Colli Tortonesi Monleale DOC and Colli Tortonesi Terre di Libarna DOC

217
Q

Explain the classification system of MGA?

A

it is not a classification system, but a geographic designation.

218
Q

What is an MGA?

A

menzioni geografiche aggiuntive, a list of geographic designations allowed to appear on the label

219
Q

What is the size difference of the appellations Asti DOCG and Moscato d’Asti DOCG?

A

none, overlap

220
Q

What is geraniol?

A

aromatic compound of Moscato Bianco, geranium, rose and lavender; does not age and turns unpleasantly sharp

221
Q

What is the minimum percentage of Dolcetto in the DOCG appellations?

A

all 100%, Dogliani DOCG - 100%, Diano d’Alba DOCG - 100%; Ovada DOCG - 100% (97% in DOC)

222
Q

What side of which river lies Dogliani DOCG?

A

vineyards on both sides of the Tanaro River; village on right bank

223
Q

What side of which river lies Barbera d’Asti Superiore DOCG?

A

14 months (with at least 6 months in oak) ???

224
Q

Who is Gancia?

A

first to produce fully sparkling Moscato, 2nd half of 19th century [p]

225
Q

What was contribution of Camilo Benso?

A

first Prime Minister of Italy, also helped fashion the dry style of Barolo known today

226
Q

What was contribution of Louis Oudart?

A

French enologist that contributed to dry style of Barolo

227
Q

What was contribution of Franco Ziliani?

A

Franco Ziliani (born 1956 in Milan) is an outspoken (criticized Gaja) Italian wine critic

228
Q

Historically, what color grapes dominated in Gavi?

A

red [!], was Dolcetto before phylloxera (in other locales, Dolcetto was replaced by Barbera

IWS1 (10 decks)

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