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Italy > Vocabulary > Flashcards

Vocabulary Flashcards

0
Q

Agronomy

A

The science of soil management and crop production

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1
Q

Abboccato

A

Semisweet

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2
Q

Alberello

A

Little tree of bush; a term for a spur trained bush vine. Bush vines usually without any canes or other supports are found in puglia and Sicily in particular. Their compact size helps them resist strong winds, and their shape helps shade grapes from intense sunlight.

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3
Q

Amabile

A

Semisweet

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4
Q

Amaro

A

Bitter; used as a tasting term and as a name for an aperitif liqueur. The word is thought to be the root of the name Amarone, given to the dry wines of Verona made from semi-dried grapes.

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5
Q

Annata

A

Vintage

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6
Q

Anthocyanins

A

Phenolic compounds that give color to red wine.

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7
Q

Appassimento

A

The process of drying grapes, usually on straw mats in airy lofts, to concentrate their sugars. Wines made from this process are usually rich and sweet, but in some instances can be dry, with only the perception of sweetness.

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8
Q

Argilla

A

Clay. Can be either heavy and hard to work or mixed with other components such as limestone and sand. Heavier clay soils are seen as undesirable because they retain too much water and can drown vines.

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9
Q

Azienda agricola

A

A winery or estate that produces it’s wines from at least half estate grown grapes.

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10
Q

Barrique

A

A 225 liter cask made if French oak. Also known as botticella.

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11
Q

Bianco

A

White wine

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12
Q

Bicchiere

A

Glass

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13
Q

Botrytis

A

A grape fungus that in a specific form called botrytis cinerrea, can be beneficial. In the right conditions creates a chemical reaction in which tannins are consumed and glycerol is formed. When botrytis attacks in this way, it is called noble rot and the grapes it affects are made into glycerine rich sweet wines.

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14
Q

Botte

A

Large cask for aging wine. Traditionally made from chestnut or slavonian oak. Usually very large, a typical capacity being 50 hectoliters (about 5000 bottles) also called fusto.

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15
Q

Bottiglia

A

Bottle

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16
Q

Bricco

A

Piedmontese term for hilltop vineyard. Sometimes bric.

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17
Q

Brut

A

Dry sparkling wine. Extra brut means very dry. See also pas dose.

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18
Q

Calcareous

A

Any soil with a proportion of limestone mixed in. Typically a cool, well drained soil that allows grapes to preserve their acidity.

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19
Q

Cantina

A

Winery/cellar

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20
Q

Caraffa

A

Decanter

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21
Q

Cascina

A

Farmhouse. Often used as part of a winery name.

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22
Q

Cavatappi

A

Corkscrew

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23
Q

Chiaretto

A

A rose wine, particular one made in bardolino in the veneto.

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24
Q

Chinato

A

A bitter, aromatized wine made by infusing herbs into a base of Barolo wine.

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25
Q

Classico

A

Classic. Typically used to denote a historic area within a larger zone.

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26
Q

Clone

A

A population of vines propagated from the same mother plant.

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27
Q

Colle/Collina

A

Hills

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28
Q

Consorzio

A

An association, or consortium of producers.

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29
Q

Contadino

A

Farmer

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30
Q

Cordone speronata

A

A system of training vines along low wires, to take advantage of ground heat and to restrict production. Differs from guyot as their is a permanent branch from which buds are formed.

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31
Q

Corposo

A

Full bodied

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32
Q

Cremant

A

French term for a sparkling wine made outside of champagne, but also used to denote a sparkling wine with slightly lower atmospheric pressure than that of champagne.

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33
Q

Cru

A

Single vineyard

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34
Q

Cuvée

A

French term for a blend of wines from different grapes.

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35
Q

DOC(G)

A

Denominazione di origine controllata (e garantita) or denomination of controlled origin. The two highest italian wine classifications.

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36
Q

Degustazione

A

Wine tasting, also assaggio.

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37
Q

Dolce

A

Sweet

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38
Q

Enologo

A

Winemaker

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39
Q

Enology

A

The study of wine and winemaking

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40
Q

Enoteca

A

Wine shop or wine bar

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41
Q

Enotria

A

Anglicized spelling of Oenotria, the Ancient Greek name for Italy which means land of wine.

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42
Q

Etichetta

A

Label

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43
Q

Ettaro

A

Hectare

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44
Q

Extract

A

Technically, all of the solids in a wine, from sugars to minerals to glycerols. A wine said to be extracted has a full, syrupy feel on the palate, almost chewy. Reds have more extract than whites because they have more phenolic compounds.

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45
Q

Fattoria

A

A large wine estate. Traditionally, the ………was the central winery on a share cropping farm, to which the various poderi (sharecroppers) would contribute a portion of their grapes.

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46
Q

Fiasco

A

Flask, as in the straw covered bottles of chianti

47
Q

Fortificato

A

Fortified, also liqueroso. Refers to a wine usually sweet, to which some spirits have been added.

48
Q

Fresco

A

Fresh

49
Q

Frizzante

A

Lightly bubbly

50
Q

Galestro

A

Rocky schist like soils found in Tuscany. Also a name for a light white table wine made in Tuscany.

51
Q

Giovane

A

Young

52
Q

Grappa

A

Brandy made from the skins, stems, seeds, and pulp of grapes after they are pressed. See also vinaccia.

53
Q

Grappolo

A

Bunch of grapes

54
Q

Graticci

A

Straw mats used to dry grapes in the appassimento process.

55
Q

Guyot

A

System of training vines on low wires. Unlike cordone speronata the main branch from which the grapes hang is replaced every year. Both guyot and cordone speronata allow producers to plant vines more densely and to more carefully control the production of each vine.

56
Q

Hectare

A

The standard unit of vineyard area in Europe. On ……equals 2.471 acres.

57
Q

IGT

A

Indicazione geografica tipica, or geographic origin wine.

58
Q

Imbottigliato all’origine

A

Estate bottled

59
Q

Invecchiato

A

Aged

60
Q

Lees

A

Solids that collect in a fermentation vessel, including spent yeast cells.

61
Q

Macerate/macerazione

A

The process of leaving the skins in fermenting wine to extract color and tannin.

62
Q

Marchio

A

Proprietary name or brand.

63
Q

Marl

A

Cool, calcareous clay

64
Q

Metodo charmat

A

The ……or tank method of sparkling winemaking, in which the secondary fermentation of the wine is carried out in a large pressurized tank.

65
Q

Metodo Classico/champenoise/tradizionale

A

The …….. Method or method champenoise, of sparkling winemaking in which sugar and yeast are added to a base wine to induce a secondary fermentation in the bottle.

66
Q

Mosto

A

Must

67
Q

Mosto cotto

A

Literally, cooked must. Term used for grape must whose sugars are concentrated by heating; used to fortify certain types of Marsala wine.

68
Q

Muffa nobile

A

Noble rot

69
Q

Occhio di pernice

A

Literally eye of the partridge. Term used for rose colored vin santo made from a predominance of red grapes.

70
Q

Pas dose

A

Term used to describe very dry sparkling wines, those to which a final dose of liquor has not been added.

71
Q

Passito

A

Usually sweet wine from semi dried grapes

72
Q

Pergola

A

A system of vine training in which the vines are draped over high trellises, usually supported by vine arms. Differs from tendone in that the canopy of grapes is typically tilted upward, rather than lying flat. Widely used in Trentino-Alto Adige.

73
Q

Phylloxera

A

A small aphid that attacks grapevines. Phylloxera destroyed most of the vineyards of Europe before the turn of the last century, and has done damage in California as well.

74
Q

Podere

A

Small farm holding, traditionally of a sharecropper.

75
Q

Polyphenols/phenols

A

Chemical compounds found in abundance in wine, especially in the seeds, stems and skins. They include pigments that give wine color.

76
Q

Profumo

A

Scent

77
Q

Recioto

A

A sweet wine made from semi dried grapes. Term used primarily in the veneto. See also appassimento.

78
Q

Riserva

A

Reserve. Term used to describe a DOC(G) wine aged for a prescribed length of time.

79
Q

Ronco

A

Another local term for hills or hillside vineyards used especially in Friuli-Venezia Giulia.

80
Q

Rosato

A

Rose wine

81
Q

Rosso

A

Red wine

82
Q

Rovere

A

Oak

83
Q

Sapore

A

Flavor

84
Q

Scirocco

A

Warm breeze from North Africa. Another phenomenon that affects the climate in much of southern Italy.

85
Q

Secco

A

Dry

86
Q

Sentore di tappo

A

To be corked, or spoiled from cork mold. Sa di tappo means it is corked.

87
Q

Sfursat/sforsato

A

A term used in lombardys valtellina to describe a wine made from using dried grapes, essentially the same as Amarone except that it is made from different grapes.

88
Q

Sifone

A

Partially fermented grape must, containing as much as 25 percent pure alcohol, used to fortify some versions of Marsala wine.

89
Q

Solera

A

Typically associated with sherry, it is a system of topping off aging wines in barrels by adding fractions of younger wine. Also used in making Marsala.

90
Q

Sori

A

Piedmontese term for an especially well exposed vineyard or slope

91
Q

Spumante

A

Sparkling wine

92
Q

Sughero

A

Cork material

93
Q

Superiore

A

A DOC wine that adheres to a certain higher standard, usually but not always higher natural alcohol

94
Q

Tappo

A

Cork as in a closure to a bottle

95
Q

Tendone

A

System of training vines on high, flat trellises. Used in the plains to combat humidity by keeping grapes off the ground. Typically associated with mass production, although carefully cropped ……..vines can produce excellent grapes.

96
Q

Tenuta

A

Wine estate

97
Q

Terreno

A

Soil

98
Q

Terroir

A

Total natural environment of a vine; soil, climate, aspect. Sense of place.

99
Q

Tranquillo/vino tranquillo

A

Still wine

100
Q

Tufa

A

Corruption of the French tuffeau, calcareous rock.

101
Q

Uva

A

Grape

102
Q

Uvaggio

A

Blend of grapes

103
Q

Vecchio

A

Old or aged, sometimes an official term on labels that can be used only when a wine meets certain minimum aging requirements. Also invecchiato.

104
Q

Vendemmia

A

Harvest

105
Q

Vendemmia tardiva

A

Late harvest, as in grapes that are allowed to hang on the vine to become super-ripe. Wines labelled ……are most often sweet.

106
Q

Vigneron

A

French word for vine grower

107
Q

Vigneto

A

Vineyard

108
Q

Vino Santo

A

Holy wine, usually semi sweet to sweet made from grapes that have been let to fry in lofts. Long aged in small wood barrels, have nutty resins flavor.

109
Q

Vinaccia

A

Grape pomace, or the stems, seeds, skins and pulp left after grapes are pressed.

110
Q

Vino da taglio

A

Cutting wine used for blending, mostly to bring alcohol levels up to required standards.

111
Q

Vino da tavola

A

Table wine, often anonymous bulk wine that isn’t given DOC status. Sometimes can be high end production.

112
Q

Vino Novello

A

New or nouveau wine

113
Q

Vitigno

A

Vine variety

114
Q

VQPRD

VSQPRD

A

Acronym used on wine labels throughout the European community to denote a quality wine made in a delimited region.
Sparkling

Italy (11 decks)

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