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Italian Wine Scholar- Unit 1 > Vocabulary > Flashcards

Vocabulary Flashcards

1
Q

Abboccato

A

A medium-dry wine

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2
Q

Alberello

A

A vine that is allowed to grow as a free-standing low bush; also called head or bush training. It is often used in windy areas.

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3
Q

Amabile

A

A medium-sweet wine

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4
Q

Annata

A

Vintage

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5
Q

Appassimento

A

The process of drying grapes before vinification

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6
Q

Baroleggia

A

A term used in Piemonte to describe an aged Barbera that has taken on characteristics traditionally associated with Barolo

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7
Q

Bâtonnage

A

The process of stirring the lees back into the resting wine

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8
Q

Bianco

A

White wine

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9
Q

Biotype

A

A vine, although genetically identical to another one, shows a certain level of diversity (morphologic, physiological, and behavioral) that is the result of centuries of adaptation to different environmental conditions

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10
Q

Bora

A

A cold winter wind from eastern Europe

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11
Q

Bordeaux Mixture

A

A copper-sulfate mix applied to veinyards to prevent funal attack

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12
Q

Botti

A

Large, neutral old Slavonian oak or chestnut casks

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13
Q

Bricco

A

A term used in parts of Piemonte to indicate a superior site on the higher part of the hill

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14
Q

Byzantines

A

The Eastern Roman Empire

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15
Q

Cabernet

A

In most NE Italian regions, Cabernet Sauvignon and Cabernet Franc are bottles together and labeled as ‘Cabernet’

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16
Q

Calanchi

A

Bare and arid clay-based rock formations resulting from serious water corrosion

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17
Q

Caranto

A

A thin, calcareous-clay layer under a clay-based topsoil

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18
Q

Chiaretto

A

A term used to indicate a rosé made in specific DOC’s

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19
Q

Chiarifica

A

A process that lets chilled grape juice settle for a short time before fermentation

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20
Q

Classico

A

A wine produced from the original historical winegrowing area of a DOCG or DOC

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21
Q

Cold Soak

A

A pre-fermentation maceration of juice and skins for up to six days to extract fruit aromas without tannin

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22
Q

Cold Stabilized

A

Chilling wine so that tartrate crystals can be removed before bottling

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23
Q

Colli

A

Hills

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24
Q

Collio

A

Hillside

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25
Q

Conca de Bolzano

A

A geological basin at the foot of the Alps surrounding the city of Bolzano in Alto Adige/Südtirol

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26
Q

Consorzio

A

A voluntary association of producers, merchants, and cooperatives tasked with protecting and promoting the DOC(s) or DOCG(s) it represents

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27
Q

Cordone Speronato

A

A low vine training system characterized by a permanent cordon of old wood (or two) trained horizontally

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28
Q

Coulure

A

Poor fruit set caused by lack of carbohydrates usually brought on by cloudy and/or wet conditions during flowering

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29
Q

Cru

A

Superior site

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30
Q

Cruasé

A

A brand of sparkling rosés in the Oltrepò Pavese Metodo Classico DOCG that are made according to specific rules

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31
Q

Diciplinare

A

The official rules and guidelines for appellations mandated by Italian law

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32
Q

Dolce

A

A sweet wine

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33
Q

Dolomite

A

A mineral containing calcium and magnesium

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34
Q

Dosaggio Zero

A

Sparkling with made without dosage

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35
Q

Downy Mildew (Peronospora)

A

A North American fungal disease that attacks plants in warm and humid weather

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36
Q

Dunkel

A

Dark. Refers to very dark wines made with Lagrein in Alto Adige/Sudtirol

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37
Q

Fermo

A

A still wine

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38
Q

Flysch of Cormons

A

Soils comprising alternating layers of sandstone and calcareous marls

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39
Q

Frizzante

A

A semi-sparkling wine

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40
Q

Fruttai

A

Protected, well-ventilated lofts on the hillsides

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41
Q

Galls

A

Abnormal swelling or outgrowth of plant tissue

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42
Q

Geneva Double Curtain (GDC)

A

A high-training system

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43
Q

Geraniol

A

An important aromatic compound of the Moscato grape that contributes to Asti’s aromas

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44
Q

Glacial Moraine

A

A cumulation of rocks and sediment carried and deposited by a glacier

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45
Q

Grape Shatter

A

Condition usually caused by poor weather at flowering whereby grapes fail to develop properly AKA coulure

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46
Q

Graticci

A

Wooden racks used for air-drying grapes

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47
Q

Guyot

A

A low-training system in which one or two canes are kept every year to be trained horizontally

48
Q

Heat Stabilize

A

Removing suspended proteins (by fining) in order to enable a wine to withstand high temps without becoming hazy

49
Q

Helvetian

A

A geological age in the middle Miocene period. Also referred to as Serravallian; its soils are mainly sandstone and sand

50
Q

Igneous

A

Rock formed by cooling magma or lava

51
Q

Imbottigliato All’origine

A

Estate-bottled

52
Q

Infernotti

A

Carved niches used for wine storage in the cellars of Monferrato

53
Q

Kretzer

54
Q

Leaf Fall

A

The period in which leaves died and fall from the vine in autumn

55
Q

Maturazione Sui Lieviti or Sulle Fecce (Lees Aging)

A

Letting a wine rest on the dead yeast cells (lees) after the alcoholic fermentation has finished

56
Q

Light Sulfides

A

The sulfur released when yeast scavenges nitrogen from amino acids in nitrogen-deficient musts

57
Q

Liquoroso

A

A fortified wine

58
Q

Magredi

A

Flat grasslands

59
Q

Mano-proteins

A

Proteins found in the cell walls of yeasts

60
Q

Marogne

A

Term used in Veneto for the dry stone walls of vineyard terraces

61
Q

Maso

A

Word used in Trentino and Alto Adige to indicate an estate winery or rural homestead

62
Q

Menzioni Geografiche Aggiuntive (MGA)

A

A list of delimited vineyard areas to appear on labels in certain appellations

63
Q

Metamorphic Rock

A

Rocks that have been changed over a long period of time by intense pressure and heat

64
Q

Metodo Classico

A

“Classic method” of sparkling

65
Q

Mezzadria

A

A share-cropping system whereby the landowner allows a farmer to cultivate his land in exchange for a portion of the crops

66
Q

Millesimato

67
Q

Mosto

A

Must. Unfermented grape juice

68
Q

Mosto Concentrato Rettificato (MCR)

A

Rectified concentrated grape must

69
Q

Mousseux

70
Q

Novello

A

A wine released shortly after it is made; similar concept to Beaujolais Nouveau. By law, a wine labeled novello must include at least 40% of the wine made by carbonic or semi-carbonic maceration methods. Some appellations require a higher standard.

71
Q

Orogensis

A

The formation of mountains

72
Q

Passito

A

A wine made from semi-dried grapes

73
Q

Pastini

A

The local name for terraces in Friuli’s Carso DOC

74
Q

Pergola

A

Traditional high-training system where the vine grows overhead on a supporting structure

75
Q

Pergola Trentina

A

Traditional overhead training system of Trentino. Vines grow along an inclined arm

76
Q

Pergola Veronese

A

Traditional training system of Veneto. Vines grow along a horizontal arm

77
Q

Picai

A

A traditional method of air drying grapes by tying the grape clusters to twine and hanging them from the rafters

78
Q

Ponca

A

Local Friuli term for Flysch of Cormons

79
Q

Porphyry

A

A dark red or purple igneous rock with embedded feldspar or quartz crystals; a volcanic soil

80
Q

Travaso

81
Q

Recioto

A

Term used for the sweet wines of Veneto

82
Q

Ripasso

A

Traditional winemaking technique in Valpolicella. Young wine is re-fermented on the unpressed skins and lees of Amarone and/or Recioto after they finish their fermentation

83
Q

Riserva

A

A wine that went through an extended period of aging before release compared to a non-riserva version. A riserva wil usually also have stricter production requirements (such as lower maximum yields and higher minimum alcohol)

84
Q

Risorgimento

A

Italy’s unification movement

85
Q

Rive

A

Label term used in Conegilano Valdobbbiadene to indicate one of the 43 top sites

86
Q

Rocche

A

Rocky cliffs found in Roero, Piemonte

87
Q

Ronchi

A

Well-exposed, terraced sites. In Friuli the word is often used in the names of estates, vineyards, or wines. Ronco if singular.

88
Q

Rosato

A

Rosé wine

89
Q

Rosso

90
Q

Sabbie Astiane (Asti Sands)

A

Sandy soils found along the bank of the Tanaro River in Piemonte

91
Q

Satèn

A

Designation used in Franciacorta for Blanc de Blancs produced with a maximum of 5 atm of pressure

92
Q

Scuro

93
Q

Secco

94
Q

Sörì

A

Term used in parts of Piemonte to indicate a superior site that is particularly well-exposed and sunny

95
Q

Spumante

A

Fully sparkling wine

96
Q

Stomata

A

Small pores on a grape leaf

97
Q

Stuck Fermentation

A

A situation in which the yeast in still fermenting must die before converting enough sugar into alcohol

98
Q

Superiore

A

A wine with a higher minimum actual alcohol content compared to the non-superiore version of the same wine. Ofter superiore wines also have stricter production criteria (such as lower maximum yields and longer aging requirements.)

99
Q

Sylvoz

A

A high-training system

100
Q

Talento

A

Label term mean to indicate a sparkling wine made in the traditional method

101
Q

Tendone

A

A high-training system that forms a “tenet” with the canopy allowing the grapes to grow underneath it

102
Q

Terre Bianche

A

White soils; references compact calcareous marls found in Piemonte

103
Q

Terre Rosse

104
Q

Teutonic

A

Relating to Germanic peoples

105
Q

Toari

A

Local Veneto work for soils of decomposed basalt

106
Q

Tonnequx

A

A wooden vessel holding 500L

107
Q

Tortonian

A

A geologic age in the late Miocene period; its soils are fertile and compact calcareous marls

108
Q

Vendemmia

A

harvest or vintage

109
Q

Vermouth

A

A fortified wine flavoured with herbs and spices; commonly drunk as an aperitif or used in cocktails

110
Q

Via Emilia

A

A Roman road that connected the city of Piacenza in the west to Rimini on the Adriatic coast in the east

111
Q

Vigna (Vigneto)

A

A single vineyard; the name of the vineyard follows the term vigna. Grapes must be from that vineyard and they have stricter criteria than non-single vineyards from the same DOC or DOCG

112
Q

Vinacce

A

Leftover, unpressed skins and lees

113
Q

Vino Fiore

A

Free-run wine

114
Q

Vino Santo

A

A long-livered dessert wine made with dried grapes affected by noble rot

115
Q

Vivace

A

A lively (slightly fizzy) wine

Italian Wine Scholar- Unit 1 (5 decks)

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