Veneto

Question 1

What % of Veneto’s production is DOC quality?

Answer 1

25%

• expansion of DOC zones like Soave and Valpolicella into markedly inferior areas fuels criticism and lends credence to lesser wines

Question 2

What are the grape requirements for red Valpolicella DOC?

Answer 2

• 45-95% Corvina w/ Rondinella
• non-aromatic grapes of region: max total 15% Molinara, Negrara, Oseleta

Question 3

Valpolicella labeled superior is an indication of what?

Answer 3

• higher min alcohol, min 1 yr aging
• shows rounder character

Question 4

Name two notabable valleys in eastern Valpolicella DOC. Give an example of a modernist producer from this area.

Answer 4

• Valpantena, Illasi
• home to modernist Romano Dal Forno

Question 5

What is the difference between Recioto della Valpolicella and Amarone?

Answer 5

• Recioto della Valpolicella
  
  • ​grapes typically dried an additional month
  • resulting wine is semi-sweet to sweet
• Amarone
  
  • fermented to dryness or near-dryness
  • additional 2 years aging prior to release

Question 6

What does the appassimento process contribute to the wine?

Answer 6

• complex dried fruit tones
• additional alcoholic warmth
• round, glycolic mouthfeel

Question 7

Give two examples of Amarone producers utilizing new barriques to add spice and density.

Answer 7

• Dal Forno
• Allegrini

Question 8

Give an example of a traditonal Amarone producer.

Answer 8

Gieuseppe Quintarelli

• aging wine in large, neutral Slavonian botti

Question 9

How long must an Amarone be aged in order for it to be labeled riserva?

Answer 9

4 years

Question 10

When were Recioto della Valpolicella and Amarone della Valpolicella finally approved for DOCG status?

Answer 10

early 2010

• may be labeled Classico or Valpantena, if originate in respective area

Question 11

What is ripasso?

Answer 11

A wine “re-passed” over and re-fermented with unpressed skins of grapes previously fermented for Amarone or Recioto wine.

Question 12

T/F: Recioto della Valpolicella may be spumante.

Answer 12

True

Question 13

When was Valpolicella Ripasso finally granted its own DOC?

Answer 13

2010

Question 14

What is the min. alcohol requirement for Valpolicella Ripasso?

Answer 14

12.5%

Question 15

What is the min. alcohol requirement for Valpolicella Ripasso Superiore?

Answer 15

13%

Question 16

What are the dominant grapes in Bardolino DOC?

Answer 16

• Corvina
• Rondinella

Question 17

Where is Bardolino DOC located?

Answer 17

western Veneto

• btwn Valpo Class and east shores Lake Garda

Question 18

How do wines from Bardolino DOC differ from Valpolicella?

Answer 18

slightly lighter, more neutral

Question 19

What is the name for a Bardolino rose?

Answer 19

Bardolino Chiaretto

Question 20

What are the requirements for Bardolino Superiore DOCG?

Answer 20

• 1 year aging
• add 1% alcohol

Question 22

What are the grapes of Soave DOC?

Answer 22

• 70 Garganega
• plus Trebbiano di Soave, Chardonnay

Question 23

What DOC zone is known as “Europe’s largest vineyard”?

Answer 23

Soave

• cautionary ex. vinous expansions and allowances; enormously extended from hilly Classico zone, lost original meaning and distinciton

Question 24

Name the DOCGs in Soave.

Answer 24

• Recioto di Soave DOCG
• Soave Superiore DOCG

Question 26

What are the aging requirements for Soave Superiore?; Soave Superiore riserva?

Answer 26

• Soave Superiore
  
  • ​1 yr, 3 mon bottle
• Soave Superiore riserva
  
  • 2 yrs

Question 27

What is the atm of press requirement for Prosecco *frizzante*?

Answer 27

**1.0-2.5** atm of pressure * Prosecco *frizzante*

Question 30

When did Recioto di Gambellara achieve DOCG status?

Answer 30

**2008** * Recioto de Gambellara DOCG

Question 31

Describe the wines of Gambellara DOC.

Answer 31

* Immediate East of Soave, Gambellara DOC wines are similar in style * **Garganega** (semi-aromatic, cherry blossoms) w/ **max 20% comb. Trebbiano di Soave** and lackluster **Trebbiano di Toscana**

Question 32

Name a producer of Breganze Torcolato DOC wines.

Answer 32

**Fausto Maculan** * crafts singular Torcolato DOC wines, just north of Gambellara in cental western Veneto

Question 34

What is the prinicpal and most important white wine zone in Veneto?

Answer 34

**Soave DOC**

Question 38

T/F: Soave Superiore is typically vinified in stainless steel.

Answer 38

**True**

Question 41

T/F: Soave Superiore DOCG wines may be *spumante*.

Answer 41

**False** * Soave DOC and Recioto di Soave DOCG may be spumante, but Soave Superiore DOCG may not

Question 42

What are some requirements and common production methods for Recioto di Soave?

Answer 42

_Recioto di Soave_ * **grapes dried 4 to 6 mon** * **same delimited area Soave Superiore** * **barrel fermentation common** * ***botrytis cinera* encouraged**

Question 43

What is the exclusive grape for Breganze Torcolato DOC?

Answer 43

**Vespaiolo** - local, acidic * number of varietal dry wines produced as Breganze DOC from local and international varieties

Question 44

How many hectoliters of inexpensive sparkling wines are produced annually in Veneto?

Answer 44

**over 1 million hl** * peachy Prosecco grape, unadulterated by leesy, yeasty aromas as it undergoes transformation into *frizzante* or *spumante* via the Charmat method

Question 45

What is the min atm of pressure for Prosecco *spumante*?

Answer 45

**3.5** atm of pressure - Prosecco *spumante*

Question 46

Briefly describe Prosecco wines.

Answer 46

* Usually undergo secondary fermentation in large stainles steel autoclaves, which keep the wine under pressure. * At their worst, they are bland sparklers masked by a healthy additon of sugar; at their best the wines are semi-sweet or nearly dry, energetic, and fresh - the perfect Venetian aperitivo, as well as a component of the classic Bellini cocktail.

Question 47

Name the two DOCG zones for Prosecco from the 2009 vintage onward.

Answer 47

* **Conegliano Valdobbiadene Prosecco DOCG** * **Asolo Prosecco DOCG** * more obscure, formerly known as Prosecco Montello e Colli Asolani

Question 49

What is Asolo Prosecco formerly known as?

Answer 49

**Prosecco Montello e Colli Asolani**

Question 50

T/F: Conegliano Valdobbiadene Prosecco DOCG and Asolo Prosecco DOCG are permitted to produce still wine.

Answer 50

**True** * But, the focus is on the *frizzante* and the *spumante superiore* styles * Fully sparkling *superiore* wines from both appellations may be produced from *brut* to *demi-sec* in sweetness; in practice the wines are principally extra dry or brut

Question 51

T/F: The semi-sparkling styles of Prosecco sometimes undergo secondary fermentation in the bottle.

Answer 51

**True** * style indicated on the label

Question 52

What is the most noteworthy *cru* of Valdobbiadene?

Answer 52

**Cartizze** * mere 106 of Valdobbiadene DOCG's total 4,300 ha * wines labeled 'Valdobbiadene Superiore di Cartizze' * fully sparkling in style, generally "dry", 17-35 g/l rs

Question 53

What is Prosecco's historical name?

Answer 53

**Glera** * if the wine is not at DOC level, the name Prosecco may no longer be used on labels

Question 54

For Prosecco to be released as vintage, what % must be from the stated year's harvest?

Answer 54

**85%**

Question 55

What is the min % of Prosecco required for DOCG's Conegliano Valdobbiadene Prosecco and the more obscure Asolo Prosecco?

Answer 55

**85%**

Question 56

What region produces more wine than any other region in Italy?

Answer 56

**Veneto** * much falls at lower level, ocean of neutral cheap Pinot Grigio and bottom tier sparkling wines

Question 57

What is *vigna*?

Answer 57

**single vineyard**

Question 58

What is the *appassimento* process?

Answer 58

* **grapes dried over 3 months in special lofts (fruttai) before fermentation, concentrating sugar and extract** * **used in production of Recioto della Valpolicella and Amarone wines**

Question 59

What are fruttai?

Answer 59

**special lofts used to dry grapes**

Question 60

What is the main varietal of Euganei Fior d'Arancio DOCG?; what are the permitted styles?

Answer 60

**Moscato Giallo** * Tranquillo (secco or dolce) * Spumante * Passito