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MONTH 3- Northern Italy, Germany, Austria, Switzerland > Veneto > Flashcards

Veneto Flashcards

1
Q

Veneto, with its capital at Venice, is the most significant of what?

A

the three regions that comprise the Tre Venezie

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2
Q

The Veneto produces more wine than any other region in Italy yet much of it what?

A

falls at a lower level—an ocean of neutral PG

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3
Q

The expansion of what DOC zones into markedly inferior areas fuels criticism of the DOC system and lends credence to lesser wines?

A

Soave and Valpolicella

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4
Q

What represent the height of complexity for the Valpolicella region?

A

The raisinated styles of Amarone della Valpolicella and Recioto della Valpolicella

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5
Q

What is the cepage for Valpolicella DOC wines?

A

45-95% Corvina, blended with Rondinella. Other non-aromatic grapes of the region, such as Molinara, Negrara and Oseleta, may not exceed a total 15% of the blend

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6
Q

Valpolicella DOC wines labeled superiore show what?

A

Wines labeled superiore show a rounder character, a higher min alcohol and a min of one year of aging

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7
Q

The Valpolicella Classico region is located where?

A

at the western end of the Valpolicella DOC, near the shores of Lake Garda

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8
Q

Valpolicella Classico consists of the several “fingers,” or valleys, surrounding the communes of what?

A

Fumane, Marano, Negrar, Sant’Ambrogio, and San Pietro in Cariano

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9
Q

Although the Valpolicella Classico wines tend to be more ambitious in scope, what wines can be equally compelling?

A

wines from the eastern Valpolicella DOC valleys of Valpantena and Illasi

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10
Q

What producer in the eastern Valpolicella valleys is unparalleled?

A

the Venetian modernist Romano Dal Forno

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11
Q

What is becoming more common throughout the hierarchy of Valpolicella styles?

A

Single vineyard (vigna) bottlings

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12
Q

The recioto style did not develop as an extension of the simpler Valpolicella wines; rather it was what?

A

the modern Valpolicella’s precursor and a historical specialty of the region

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13
Q

Recioto della Valpolicella and Amarone wines are produced through what?

A

the expensive appassimento process

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14
Q

What is the appassimento process?

A

grapes are dried for over 3 months in special lofts (fruttai) before fermentation, effectively concentrating sugar and extract

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15
Q

Grapes destined for Recioto della Valpolicella are typically dried for what?

A

an additional month, and the resulting wine is semi-sweet to sweet, whereas Amarone is fermented to dryness or near-dryness

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16
Q

What does the appassimento process add?

A

complex dried fruit tones, additional alcoholic warmth and a round, glycolic mouthfeel to the final wines

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17
Q

Amarone spends an additional ___ years aging prior to release

A

two

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18
Q

What producers in Amarone are utilizing new barriques to add spice and density to the wines?

A

Dal Forno, Allegrini

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19
Q

In Amarone, who remains traditional, aging the wine in large, neutral Slavonian botti?

A

Giuseppe Quintarelli

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20
Q

Amarone may be labeled riserva if aged for what?

A

a minimum 4 years

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21
Q

Both Recioto della Valpolicella and Amarone della Valpolicella were finally approved for DOCG status when?

A

In early 2010

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22
Q

Both Recioto della Valpolicella and Amarone della Valpolicella may labeled as Classico or Valpantena if what?

A

they originate in the respective areas

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23
Q

Recioto della Valpolicella wines may also be in what style?

A

spumante

24
Q

Valpolicella Ripasso was finally granted its own DOC when?

A

in 2010

25
Q

What is Valpolicella Ripasso?

A

a steppingstone in style between Valpolicella and Amarone: a wine “re-passed” over and re-fermented with the unpressed skins of grapes previously fermented for Amarone or Recioto wine

26
Q

What is the min alcohol for Valpolicella Ripasso?

A

12.5%

27
Q

What is the min alcohol for Valpolicella Ripasso Superiore?

A

13%

28
Q

What zone zone lies between Valpolicella Classico and the eastern shores of Lake Garda?

A

Bardolino DOC

29
Q

What grapes dominate the blend of Bardolino?

A

Corvina and Rondinella grapes

30
Q

What is the style of Bardolino?

A

usually slightly lighter and more neutral than Valpolicella.

31
Q

What does Bardolino Superiore DOCG require?

A

a year of aging prior to release and an additional one percent of alcohol

32
Q

A rosé is produced in Bardolino, known as what?

A

Bardolino Chiaretto

33
Q

Soave DOC cepage?

A

min 70% Garganega, plus Trebbiano di Soave and Chardonnay

34
Q

What are the 2 DOCGs in Soave?

A
  1. Recioto di Soave DOCG

2. Soave Superiore DOCG

35
Q

Soave Superiore represents an attempt by the region to remedy its marred reputation, and covers wines from what specified subregion?

A

Classico or Colli Scaligeri, typically vinified in stainless steel

36
Q

Soave Superiore ageing requirements?

A

min 1yr (min 3mos of bottle aging), riserva min 2yrs

37
Q

Recioto di Soave is produced from grapes dried from what?

A

4-6 mos in the same delimited area as Soave Superiore

38
Q

Barrel fermentation is common in Recioto di Soave and the growth of what is encouraged?

A

botrytis cinerea

39
Q

Soave DOC and Recioto di Soave DOCG wines may be ___; Soave Superiore DOCG wines may not

A

spumante

40
Q

The wines of ___ DOC to the immediate east of Soave are similar in style and makeup

A

Gambellara

41
Q

What grapes are allowed in Gambellara DOC?

A

Garganega is the principal grape, with Trebbiano di Soave and the lackluster Trebbiano di Toscana allowed at a combined maximum of 20%

42
Q

Recioto di Gambellara achieved DOCG status in 2008 for what?

A

sweet still and sparkling wines produced from 100% dried Garganega grapes

43
Q

Just north of Gambellara, who crafts singular Breganze Torcolato DOC wines?

A

Fausto Maculan

44
Q

Breganze Torcolato DOC wines use exclusively what?

A

100% of the local, acidic Vespaiolo grape for the production of these passito wines

45
Q

Breganze DOC wines are what?

A

varietal dry wines from both local and international varieties

46
Q

Prosecco spumante wines vs. frizzante wines (pressure)

A

spumante- min 3.5 atm of pressure

frizzante - 1.0-2.5 atm of pressure

47
Q

What Two DOCG zones are in place for Prosecco from the 2009 vintage onward?

A
  1. Conegliano Valdobbiadene Prosecco DOCG

2. more obscure Asolo Prosecco DOCG

48
Q

Both prosecco DOCs may produce what styles of wine?

A

still wine in addition to sparkling, the focus is on the frizzante and the spumante superiore styles.

49
Q

What represents the historical heartland of Prosecco production?

A

The hilly zone between the communes of Conegliano and Valdobbiadene

50
Q

The producers’ consorzio ambitiously aims for the development of crus in the Prosecco region, the most noteworthy being what?

A

Cartizze, comprising a mere 106 of the DOCG’s total 4,300 hectares!

51
Q

Wines from the subzone are labeled Valdobbiadene Superiore di Cartizze, are what?

A

fully sparkling in style, and are generally “dry,” with 17-35 grams per liter of residual sugar

52
Q

Most Prosecco is released as non-vintage; the wine may be released with a vintage date if what?

A

minimum 85% of the stated year’s harvest

53
Q

The Prosecco grape makes up a minimum __ of the wine from both DOCG zones

A

85%

54
Q

If the wine is not at DOC level, the name Prosecco may no longer be used on labels, and the grape is listed under its historical name—___

A

Glera

55
Q

In 2010 what other Veneto areas were promoted to DOCG status?

A

Colli Euganei Fior d’Arancio, Piave Malanotte, and Lison (shared between Veneto and Friuli)

MONTH 3- Northern Italy, Germany, Austria, Switzerland (11 decks)

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