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40 Cards in this Set

  • Front
  • Back
Name the sparkling wine of Piedmont and its grape.
Asti which is made from Moscato (Muscat)
State the requirements of Barolo and Barolo Riserva.
Barolo - 3 years in Barrel(2y)/Bottle(1y), Barolo Riserva - 5 years in Barrel/Bottle
Describe Barolo Chinato.
Barolo wine that has been aromatized with quinine.
Name two DOCG zones within Chianti.
Chianti, Chianti Classico, Chianti Rufina, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Montalbano, Chianti Colline Pisane, Chianti Colli Aretini, Chianti Montespertoli
Name 1 of the DOCs created to include the Super Tuscans.
Bolgheri, Sant'Antimo
Name Tuscany's only white DOCG.
Vernaccia di San Gimignano
State the production and style of Vin Santo.
Vin Santo is made using Passito grapes which are grapes dried on straw mates and then must be aged a minimum of 3 years and up to 6 years in small wooden barrels.
State the non-traditional grape of the 1st Super Tuscans.
Cabernet Sauvignon
State a red DOCG of Tuscany other than Chianti and name the grape.
Brunello di Montalcino DOCG, Grape Brunello, Carmignano DOCG - Grape:Sangiovese with up to 10% Cabernet Sauvignon, Vino Nobile di Montepulciano DOCG Grape:Same as Chianti (Sangiovese, Merlot, and Syrah) Cabernet Sauvignon is NOT ALLOWED and can be 100% Sangiovese
Name Italy's only metodo tradizionale sparkling wine DOCG.
Franciacorta DOCG
Name Italy's 1st white DOCG.
Albagna di Romagna DOCG
Name the grapes of Valpolicella.
Corvina, Rondinella, Molinara,
Name the main grape of Soave.
Garganega (Gar-GA-neh-ga)
State the 4 quality levels of Italian Wine.
Vino da Tavola (VT), IGT, DOC, DOCG
Describe the goria laws.
Created in 1992 it is responsible for the IGT level which is used as a spring-board to DOC. Also, they tightened riserva rules as well as modifying some of the vineyard zones.
Name the main grape of Valtellina.
Name 1 region of Italy where German grapes are common.
Alto Adige, Trentino
State the grape of Gavi.
Name the most widely planted grape in Piedmont.
State the meaning of secco.
State the meaning of amabile.
Semi-Sweet or Slightly sweet
State the meaning of frizzante.
State the meaning of spumante.
State the meaning of passito.
Grapes that are dried on straw mats to concentrate the flavors.
State the meaning of dolce.
How many wine regions are there in Italy and what are the 3 most famous.
20. Most famous are Piedmont, Tuscany, and Veneto
Name the most important grape of Tuscany.
State the meaning of Classico.
The best area (historically but perhaps not currently) of a given region.
State the type of wine typically made from Prosecco grape.
Dry to slightly sweet Frizante.
Name the grape(s) and style of Frascati DOC.
Dry White made from Trebbiano and Malvasia.
Name the grape(s) and style of Montepulciano d'Abbruzzo DOC.
Dry Red made from Montepulciano grapes.
Name the best known DOC white wine from the Umbria region.
Orvieto - now a dry wine but historically made sweeter
Name the grape(s) and style of Taurasi DOCG in the Campania region (Bay of Naples).
Dry, rustic red wine made from the Aglianico grape.
Name the grape of Apulia that has a USA connection.
Primitivo (Zinfandel)
Name the grape grown on Mt. Vulture in Basilicata
Aglianico del Vulture
State the type of wine from Marsala DOC and where it is made.
Fortified wine made in western Sicily.
Name the grape(s) and style of Vermentino di Gallura.
Dry White from the Vermentino grape.
State the difference between Amarone, Recioto, and ripasso which are used with Valpolicella grapes.
Both Amarone and Recioto are made from passito (dried) grapes. Amarone is fully fermented, semi-dry grapes while Recioto is made from semi-dried grapes but the fermentation is stopped early to result in a sweeter wine because of the residual sugar. Ripasso is the process of adding Valpolicella juice to the must of unpressed skins from Amarone or Recioto wine and then fermented to give additional viscosity and complexity.
State the meaning of Ripasso.
Re-passed - the traditional winemaking technique in Veneto. Young Valpolicella is put into tanks or barrels containing lees from the previous Amarone or Recioto fermentation which causes secondary fermentation and increases alcohol concentration giving it more complexity and viscosity.