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58 Cards in this Set

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Who first planted grapes and made wine in what is now Italy?
Greek settlers in the South.

800BC
What three groups produced wine in Italy's history?
Greeks in the South (Oenotria wine land)

Etruscans in the North (grew wines for consumption and trated)

Romans (recognised commercial possibilities)
Italy has a long history of quantity or quality?
Quantity
Roughly how many varietals are grown in Italy?
2,000
When was the Italian appelation system added?
1963
What has changed in the last 20 years in Italian wine production?
Shift from quantity to quality
Problems with Italy's 1963 law?
Failed to establish a small number of easily idetifyable regions

Encourage high volume by classifying the high yielding outer areas as famous appellations
What is Italy's Gloria law and when did it go in?
Introduction of IGT

1992
Name the Italian wine law levels
Vino de Tavola

IGT: Indicazione Geographica Tipica

DOC: Denominazione di Origine Controllata

DOCG: Denominazione di Origine Controllata e Garanitita
Decribe Italy's Vino da Tavola
Like France's "Vin de Table"

Most basic wines
Describe Italy's IGT
Like France's Vine de Pays

Created in 1992

Large regions

Allows for experimentation

More common to have quality wine than Vin de Pays
Describe Italy's DOC
Similar to France's AOC

Defined areas

Prescribed grape varieties and production techniques
Describe Italy's DOCG
Strictest regulations

Step up from DOC

(Only 34 areas)
Describe Italy's climate
Primarily Mediterranean

Mountain, lake and see influence

Spans 10 deg of latitude (1,200 KM long)
Describe the traditional Viticulture in Central and Northern Italy
Etruscan

High trained vines

Low density

Minimal pruning: high yields

Mixed agriculture (may be tomato below)
Describe the traditional viticulture in Italy's South
Greek

Higher density

Low trained

Lower yields
Describe traditional Vinification in Italy
Long maceration for red (bitter tannin)

Large old wood casks for aging

Restricted to local varieties
Describe modern Vinification in Italy
Shorter maceration time for reds (less bitter)

Temperature control (less oxidation)

Barrique aging
Most planted grape in Italy?
Sangiovese
Name some of the common red grape varieties in Italy
Sangiovese
Nebbiolo
Barbera
Montepulciano
Negroamaro
Primitivo
Aglianico
Corvina
Name some of the common white grape varieties in Italy
Trebbiano
Malvasia
Catarratto
Garganega
Cortese
Piedmont wine quality?
High
Describe Piedmont climate and weather
Long ripening season

Fog dominates during harvest

Hail is a problem
Soil in Piedmont
Clay
Type of wine produced in Piedmont?
Mostly reds

Nebbiolo is king (late ripener)
Name the important DOCG's in Piedmont
Barolo DOCG

Barbaresco DOCG

Gavi DOCG

Moscato d'Asti DOCG

Asti DOCG
Describe wines from Barolo DOCG
Red

Nebbiolo

Long lived

Tannic
Describe the wine from Barbaresco DOCG
Slightly softer Nebbiolo wines

Matures faster than Barolo
Describe the wine from Gavi DOCG
White

Still

Lemony acidic

Cortese
Describe the wine from Moscato d'Asti DOCG
Made from Muscat Blanc à Petits Grains

Frothy

5.5% Alcohol

Sweet with grapey and musky aromas and flavours
Describe the wine from Asti DOCG
Made from Muscat Blanc à Petits Grains

Spumante

7 - 9.5% Alcohol

Mass produced
Describe climate in Trentino-Alto Adige
Cold winters

Warm summers

Mountainous
How are the wines labeled in Trentino-Alto Adige?
Often by varietal
Where is Trentino-Alto Adige?
Very North of Italy
Describe climate of Veneto
Influenced by the Alps and the Adriatic Sea as well as Lake Garda
Italy's largest volume wine production area?
Veneto
Name the important DOC/DOCGs in Veneto
Soave DOC
Valpolicella DOC
Amarone della Valpolicella DOC
Recito della Valpolicella DOC
Describe the wines from Soave DOC?
Crisp whites based on Garganega

Neutral to aromatic

Delicate. Hints of Almond and Lemon

Many boring and undistinguished

(In Veneto)
Describe the wines of Valpolicella DOC
Light, fruity reds

Early drinking

Cherry colour and flavour with gentle sweet smell and hint of bitterness

Grape: Corvina, Rondinella and Molinara

Ripasso technique for body and flavour
Describe the wines from Amarone della Valpolicella DOC
Semi-dried grapes

Dry, full-bodied intense alcoholic

Concentrated flavour
Describe Ripasso
Add unpressed Amarone skins and create second fermentation. Adds body and flavour.
Describe the wines from Recioto della Valpolicella DOC
Semi-dried grapes

Sweet reds

Like Amarone but dried longer and sugar higher
Soil in Tuscany
Limestone
Varietal in Tuscany
Sangiovese
Name the important DOC/DOCGs in Tuscany
Chianti DOCG

Chianti Classico DOCG

Brunello di Montalcino DOCG
Rosso di Montalcino

Vino Noblie di Montepulciano DOCG
Describe the wines from Chianti DOCG
Red, Sangiovese

Wine range of quality

Basic
Describe the wines from Chianti Classico DOCG
Red, Sangiovese

High quality

Original Chianti region
Describe the wines from Brunello di Montalcino DOCG
100% Sangiovese (Brunello clone)

Limited production

Age worthy. Required 4 years aging (2+2)

Riper, fuller
Describe the wines from Rosso di Montalcino
100% Sangiovese Brunnello clone like Brunello di Montalcino

Delicious but lighter

Released sooner than Brunello. Provides immediate cash flow

Preserves the quality of Brunello as these are the less good grapes or wine
Describe the wines from Vino Noble de Montepulciano DOCG
Sangiovese based Prugnolo clone

Not as long aging

Can be blended with Syrah, Merlot, Cab etc

Matures earlier. Rustic.
Describe Vin Santo
Red or White grapes

Sweet desert wine

Amber colour

Dried grapes

Slow fermentation

Long maturation in barrel. Oxidized.

Tuscan
Describe Super-Tuscan
Wines made outside DOC and DOCG law

International grape varieties

Often higher quality than DOCG

Pricey
Describe the wines from Taurasi DOCG
Full-bodied red from Campania

Made from Aglianco

(Southern Italy)
Describe the wines from Primitivo di Manduria DOC
Full-bodied red from Puglia

Made from Primitivo

High quality

(Southern Italy)
Describe the wines from Sicilia IGT
Exciting varietal wines

Nero d' Avola (darling of Sicily)

Quality dominates
Northern Italy main food ingredients
Cream and butter

Beans, corn, asparagus and potatoes

Pork, veal and cured meats

Eel, duck, truffles
Northern Italy dishes
Minstrone, Polenta, stuffed pasta, risotto, radicchio al Forno, Balsamic Vinegar

Dumplings, gnocchi, goose stuffed with nuts, Fonduta, Penettone
Northern Italy cheese
Grana Padano, Parmagiano Reggiano, Asiago, Gorgonzola, Teleggio