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MS/Advanced Somm Studies > Veneto > Flashcards

Veneto Flashcards

1
Q

What % of Veneto’s production is DOC quality?

A

25%

  • expansion of DOC zones like Soave and Valpolicella into markedly inferior areas fuels criticism and lends credence to lesser wines
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2
Q

What are the grape requirements for red Valpolicella DOC?

A
  • 45-95% Corvina w/ Rondinella
  • non-aromatic grapes of region: max total 15% Molinara, Negrara, Oseleta
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3
Q

Valpolicella labeled superior is an indication of what?

A
  • higher min alcohol, min 1 yr aging
  • shows rounder character
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4
Q

Name two notabable valleys in eastern Valpolicella DOC. Give an example of a modernist producer from this area.

A
  • Valpantena, Illasi
  • home to modernist Romano Dal Forno
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5
Q

What is the difference between Recioto della Valpolicella and Amarone?

A
  • Recioto della Valpolicella
    • ​grapes typically dried an additional month
    • resulting wine is semi-sweet to sweet
  • Amarone
    • fermented to dryness or near-dryness
    • additional 2 years aging prior to release
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6
Q

What does the appassimento process contribute to the wine?

A
  • complex dried fruit tones
  • additional alcoholic warmth
  • round, glycolic mouthfeel
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7
Q

Give two examples of Amarone producers utilizing new barriques to add spice and density.

A
  • Dal Forno
  • Allegrini
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8
Q

Give an example of a traditonal Amarone producer.

A

Gieuseppe Quintarelli

  • aging wine in large, neutral Slavonian botti
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9
Q

How long must an Amarone be aged in order for it to be labeled riserva?

A

4 years

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10
Q

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

A

early 2010

  • may be labeled Classico or Valpantena, if originate in respective area
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11
Q

What is ripasso?

A

A wine “re-passed” over and re-fermented with unpressed skins of grapes previously fermented for Amarone or Recioto wine.

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12
Q

T/F: Recioto della Valpolicella may be spumante.

A

True

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13
Q

When was Valpolicella Ripasso finally granted its own DOC?

A

2010

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14
Q

What is the min. alcohol requirement for Valpolicella Ripasso?

A

12.5%

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15
Q

What is the min. alcohol requirement for Valpolicella Ripasso Superiore?

A

13%

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16
Q

What are the dominant grapes in Bardolino DOC?

A
  • Corvina
  • Rondinella
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17
Q

Where is Bardolino DOC located?

A

western Veneto

  • btwn Valpo Class and east shores Lake Garda
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18
Q

How do wines from Bardolino DOC differ from Valpolicella?

A

slightly lighter, more neutral

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19
Q

What is the name for a Bardolino rose?

A

Bardolino Chiaretto

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20
Q

What are the requirements for Bardolino Superiore DOCG?

A
  • 1 year aging
  • add 1% alcohol
22
Q

What are the grapes of Soave DOC?

A
  • 70 Garganega
  • plus Trebbiano di Soave, Chardonnay
23
Q

What DOC zone is known as “Europe’s largest vineyard”?

A

Soave

  • cautionary ex. vinous expansions and allowances; enormously extended from hilly Classico zone, lost original meaning and distinciton
24
Q

Name the DOCGs in Soave.

A
  • Recioto di Soave DOCG
  • Soave Superiore DOCG
26
Q

What are the aging requirements for Soave Superiore?; Soave Superiore riserva?

A
  • Soave Superiore
    • ​1 yr, 3 mon bottle
  • Soave Superiore riserva
    • 2 yrs
27
Q

What is the atm of press requirement for Prosecco frizzante?

A

1.0-2.5 atm of pressure

  • Prosecco frizzante
30
Q

When did Recioto di Gambellara achieve DOCG status?

A

2008

  • Recioto de Gambellara DOCG
31
Q

Describe the wines of Gambellara DOC.

A
  • Immediate East of Soave, Gambellara DOC wines are similar in style
  • Garganega (semi-aromatic, cherry blossoms) w/ max 20% comb. Trebbiano di Soave and lackluster Trebbiano di Toscana
32
Q

Name a producer of Breganze Torcolato DOC wines.

A

Fausto Maculan

  • crafts singular Torcolato DOC wines, just north of Gambellara in cental western Veneto
34
Q

What is the prinicpal and most important white wine zone in Veneto?

A

Soave DOC

38
Q

T/F: Soave Superiore is typically vinified in stainless steel.

A

True

41
Q

T/F: Soave Superiore DOCG wines may be spumante.

A

False

  • Soave DOC and Recioto di Soave DOCG may be spumante, but Soave Superiore DOCG may not
42
Q

What are some requirements and common production methods for Recioto di Soave?

A

Recioto di Soave

  • grapes dried 4 to 6 mon
  • same delimited area Soave Superiore
  • barrel fermentation common
  • botrytis cinera encouraged
43
Q

What is the exclusive grape for Breganze Torcolato DOC?

A

Vespaiolo - local, acidic

  • number of varietal dry wines produced as Breganze DOC from local and international varieties
44
Q

How many hectoliters of inexpensive sparkling wines are produced annually in Veneto?

A

over 1 million hl

  • peachy Prosecco grape, unadulterated by leesy, yeasty aromas as it undergoes transformation into frizzante or spumante via the Charmat method
45
Q

What is the min atm of pressure for Prosecco spumante?

A

3.5 atm of pressure - Prosecco spumante

46
Q

Briefly describe Prosecco wines.

A
  • Usually undergo secondary fermentation in large stainles steel autoclaves, which keep the wine under pressure.
  • At their worst, they are bland sparklers masked by a healthy additon of sugar; at their best the wines are semi-sweet or nearly dry, energetic, and fresh - the perfect Venetian aperitivo, as well as a component of the classic Bellini cocktail.
47
Q

Name the two DOCG zones for Prosecco from the 2009 vintage onward.

A
  • Conegliano Valdobbiadene Prosecco DOCG
  • Asolo Prosecco DOCG
    • more obscure, formerly known as Prosecco Montello e Colli Asolani
49
Q

What is Asolo Prosecco formerly known as?

A

Prosecco Montello e Colli Asolani

50
Q

T/F: Conegliano Valdobbiadene Prosecco DOCG and Asolo Prosecco DOCG are permitted to produce still wine.

A

True

  • But, the focus is on the frizzante and the spumante superiore styles
  • Fully sparkling superiore wines from both appellations may be produced from brut to demi-sec in sweetness; in practice the wines are principally extra dry or brut
51
Q

T/F: The semi-sparkling styles of Prosecco sometimes undergo secondary fermentation in the bottle.

A

True

  • style indicated on the label
52
Q

What is the most noteworthy cru of Valdobbiadene?

A

Cartizze

  • mere 106 of Valdobbiadene DOCG’s total 4,300 ha
  • wines labeled ‘Valdobbiadene Superiore di Cartizze’
  • fully sparkling in style, generally “dry”, 17-35 g/l rs
53
Q

What is Prosecco’s historical name?

A

Glera

  • if the wine is not at DOC level, the name Prosecco may no longer be used on labels
54
Q

For Prosecco to be released as vintage, what % must be from the stated year’s harvest?

A

85%

55
Q

What is the min % of Prosecco required for DOCG’s Conegliano Valdobbiadene Prosecco and the more obscure Asolo Prosecco?

A

85%

56
Q

What region produces more wine than any other region in Italy?

A

Veneto

  • much falls at lower level, ocean of neutral cheap Pinot Grigio and bottom tier sparkling wines
57
Q

What is vigna?

A

single vineyard

58
Q

What is the appassimento process?

A
  • grapes dried over 3 months in special lofts (fruttai) before fermentation, concentrating sugar and extract
  • used in production of Recioto della Valpolicella and Amarone wines
59
Q

What are fruttai?

A

special lofts used to dry grapes

60
Q

What is the main varietal of Euganei Fior d’Arancio DOCG?; what are the permitted styles?

A

Moscato Giallo

  • Tranquillo (secco or dolce)
  • Spumante
  • Passito

MS/Advanced Somm Studies (214 decks)

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