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58 Cards in this Set
- Front
- Back
Who first planted grapes and made wine in what is now Italy?
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Greek settlers in the South.
800BC |
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What three groups produced wine in Italy's history?
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Greeks in the South (Oenotria wine land)
Etruscans in the North (grew wines for consumption and trated) Romans (recognised commercial possibilities) |
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Italy has a long history of quantity or quality?
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Quantity
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Roughly how many varietals are grown in Italy?
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2,000
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When was the Italian appelation system added?
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1963
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What has changed in the last 20 years in Italian wine production?
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Shift from quantity to quality
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Problems with Italy's 1963 law?
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Failed to establish a small number of easily idetifyable regions
Encourage high volume by classifying the high yielding outer areas as famous appellations |
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What is Italy's Gloria law and when did it go in?
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Introduction of IGT
1992 |
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Name the Italian wine law levels
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Vino de Tavola
IGT: Indicazione Geographica Tipica DOC: Denominazione di Origine Controllata DOCG: Denominazione di Origine Controllata e Garanitita |
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Decribe Italy's Vino da Tavola
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Like France's "Vin de Table"
Most basic wines |
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Describe Italy's IGT
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Like France's Vine de Pays
Created in 1992 Large regions Allows for experimentation More common to have quality wine than Vin de Pays |
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Describe Italy's DOC
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Similar to France's AOC
Defined areas Prescribed grape varieties and production techniques |
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Describe Italy's DOCG
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Strictest regulations
Step up from DOC (Only 34 areas) |
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Describe Italy's climate
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Primarily Mediterranean
Mountain, lake and see influence Spans 10 deg of latitude (1,200 KM long) |
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Describe the traditional Viticulture in Central and Northern Italy
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Etruscan
High trained vines Low density Minimal pruning: high yields Mixed agriculture (may be tomato below) |
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Describe the traditional viticulture in Italy's South
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Greek
Higher density Low trained Lower yields |
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Describe traditional Vinification in Italy
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Long maceration for red (bitter tannin)
Large old wood casks for aging Restricted to local varieties |
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Describe modern Vinification in Italy
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Shorter maceration time for reds (less bitter)
Temperature control (less oxidation) Barrique aging |
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Most planted grape in Italy?
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Sangiovese
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Name some of the common red grape varieties in Italy
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Sangiovese
Nebbiolo Barbera Montepulciano Negroamaro Primitivo Aglianico Corvina |
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Name some of the common white grape varieties in Italy
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Trebbiano
Malvasia Catarratto Garganega Cortese |
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Piedmont wine quality?
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High
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Describe Piedmont climate and weather
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Long ripening season
Fog dominates during harvest Hail is a problem |
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Soil in Piedmont
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Clay
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Type of wine produced in Piedmont?
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Mostly reds
Nebbiolo is king (late ripener) |
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Name the important DOCG's in Piedmont
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Barolo DOCG
Barbaresco DOCG Gavi DOCG Moscato d'Asti DOCG Asti DOCG |
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Describe wines from Barolo DOCG
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Red
Nebbiolo Long lived Tannic |
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Describe the wine from Barbaresco DOCG
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Slightly softer Nebbiolo wines
Matures faster than Barolo |
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Describe the wine from Gavi DOCG
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White
Still Lemony acidic Cortese |
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Describe the wine from Moscato d'Asti DOCG
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Made from Muscat Blanc à Petits Grains
Frothy 5.5% Alcohol Sweet with grapey and musky aromas and flavours |
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Describe the wine from Asti DOCG
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Made from Muscat Blanc à Petits Grains
Spumante 7 - 9.5% Alcohol Mass produced |
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Describe climate in Trentino-Alto Adige
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Cold winters
Warm summers Mountainous |
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How are the wines labeled in Trentino-Alto Adige?
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Often by varietal
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Where is Trentino-Alto Adige?
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Very North of Italy
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Describe climate of Veneto
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Influenced by the Alps and the Adriatic Sea as well as Lake Garda
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Italy's largest volume wine production area?
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Veneto
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Name the important DOC/DOCGs in Veneto
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Soave DOC
Valpolicella DOC Amarone della Valpolicella DOC Recito della Valpolicella DOC |
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Describe the wines from Soave DOC?
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Crisp whites based on Garganega
Neutral to aromatic Delicate. Hints of Almond and Lemon Many boring and undistinguished (In Veneto) |
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Describe the wines of Valpolicella DOC
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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 |
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Describe the wines from Amarone della Valpolicella DOC
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Semi-dried grapes
Dry, full-bodied intense alcoholic Concentrated flavour |
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Describe Ripasso
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Add unpressed Amarone skins and create second fermentation. Adds body and flavour.
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Describe the wines from Recioto della Valpolicella DOC
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Semi-dried grapes
Sweet reds Like Amarone but dried longer and sugar higher |
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Soil in Tuscany
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Limestone
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Varietal in Tuscany
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Sangiovese
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Name the important DOC/DOCGs in Tuscany
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Chianti DOCG
Chianti Classico DOCG Brunello di Montalcino DOCG Rosso di Montalcino Vino Noblie di Montepulciano DOCG |
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Describe the wines from Chianti DOCG
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Red, Sangiovese
Wine range of quality Basic |
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Describe the wines from Chianti Classico DOCG
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Red, Sangiovese
High quality Original Chianti region |
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Describe the wines from Brunello di Montalcino DOCG
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100% Sangiovese (Brunello clone)
Limited production Age worthy. Required 4 years aging (2+2) Riper, fuller |
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Describe the wines from Rosso di Montalcino
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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 |
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Describe the wines from Vino Noble de Montepulciano DOCG
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Sangiovese based Prugnolo clone
Not as long aging Can be blended with Syrah, Merlot, Cab etc Matures earlier. Rustic. |
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Describe Vin Santo
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Red or White grapes
Sweet desert wine Amber colour Dried grapes Slow fermentation Long maturation in barrel. Oxidized. Tuscan |
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Describe Super-Tuscan
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Wines made outside DOC and DOCG law
International grape varieties Often higher quality than DOCG Pricey |
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Describe the wines from Taurasi DOCG
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Full-bodied red from Campania
Made from Aglianco (Southern Italy) |
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Describe the wines from Primitivo di Manduria DOC
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Full-bodied red from Puglia
Made from Primitivo High quality (Southern Italy) |
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Describe the wines from Sicilia IGT
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Exciting varietal wines
Nero d' Avola (darling of Sicily) Quality dominates |
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Northern Italy main food ingredients
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Cream and butter
Beans, corn, asparagus and potatoes Pork, veal and cured meats Eel, duck, truffles |
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Northern Italy dishes
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Minstrone, Polenta, stuffed pasta, risotto, radicchio al Forno, Balsamic Vinegar
Dumplings, gnocchi, goose stuffed with nuts, Fonduta, Penettone |
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Northern Italy cheese
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Grana Padano, Parmagiano Reggiano, Asiago, Gorgonzola, Teleggio
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