Pratical Handbook Sommelier by Edizioni Vinario

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To my wife Monica, who, being the proofreader of this handbook, could now easily pass the theory examination to become a sommelierâ&#x20AC;Ś although she doesnâ&#x20AC;&#x2122;t drink.

__________________________________ Editors, design and direction : Nicola Ferrazzano Proofreader : Monica Curletto Translator: Gemma M. Berri Edizioni Vinario® Nutrisport sas - Genova e-mail: info@vinario.net

Pratical Handbook for the Novice Sommelier©: Fist edition June 2011 Second edition Septemper 2013 Third edition January 2014 Wine Aroma Table ®: First edition June 2010 Second edition January 2014

PRACTICAL HANDBOOK FOR THE NOVICE OR THE WOULD-BE SOMMELIER FORWORD This small, slender and light handbook aims to help the simple fan and/or wine connoisseur or the novice sommelier, but also the future sommelier, to get the basics that will enable him/her to talk as an expert on the core matters of the sommelier’s role, still before acquiring a strong experience and a continuous training . How many times have your friends asked you to make the simplest of sensory tests on a wine brought by the waiter at a restaurant, that is if the wine was “corked” or “suitable” to be served ? You will be called for your "responsibility" as a sommelier ( or simple connoisseur ) when, at home or at the restaurant, friends ask you to choose the right wine to accompany the ordered dishes. In short, a few simple guidelines allowing you to do " a good impression " and , why not, to choose the right wine for lunch or dinner. In summary a sommelier must : 1 . know the main characteristics of some wines and not necessarily all of them 2 . know the service temperatures 3 . know the basic and minimal rules for a suitable choice of food / wine 4 . be able to identify and indicate at least the main flavours (almost always present ) in white or rosé or red wines All this , with modesty and without presumption , this "manual" will deal with, to lead you nicely into the fascinating world of wine, even bringing useful information freely drawn from the internet universe . I’ m going to proceed , then , with a classification of the main characteristics of some wines - which can then be enhanced and implemented by yourself - and deeply sought by novice sommelier ( and not only ...) . Happy reading and learning ..... Nicola Ferrazzano

A lesson in philosophy I was attending a convivial meeting in which there was a professor of philosophy. At some point in the evening , he took an empty and transparent jar and filled it with stones about 5-6 cm in diameter. He asked us if the jar was full and we nodded. Then the professor picked up a box of pebbles and poured them into the jar, shaking. Obviously, the pebbles inserted into the spaces between the stones. The professor asked us again if the jar was full and we nodded once again. We started to smile when the professor picked up a box of sand and poured it into the jar. The sand, of course, filled every empty space. The professor concluded: "The jar represents your life: the stones are the important things, even if the rest were missed, anyhow your life would be full. The pebbles are the other events that count, while the sand symbolizes things of little consequence. If you first fill the jar with the sand, there will be no more room, neither for the stones nor for the pebbles." After these words, I got up, took the jar containing stones, pebbles and sand and poured it inside my glass of wine. Obviously the wine slipped into the empty spaces. So, personally satisfied , I said, "No matter how full is our life: there's always room for a glass of wine!"

1. INFLUENCE OF SOIL AND CLIMATE ON WINE Grape is a highly resistant plant, but together with its characteristics of adaptation, some climate conditions permit a better development leading to a a quality wine production. Average yearly temperature shouldn’t be below 10° C, with an average around 20° C in summer and –1° C in winter. The heat quantity is very important, as a constant ripening of the grapes is better, in order to produce scented and balanced wines. Cold in winter is fundamental as it develops wood maturity and eliminates parasites. Another important variable is precipitation because rain keeps a moisted soil and encourage the ripening of fruits, especially if it is concentrated in winter and spring with cool temperatures. Instead, rain falling during the flowering and during harvest is a damage because it dilutes the concentration of the juice of the berries. In very hot countries they intervene with irrigation, a practice that in Italy we considered questionable and that is even banned in France as far as AOC (Appellation d'Origine Controlée ), the equivalent of our DOC wines. Owing to what was above said, it is clear why each country specializes in the production of certain types of wine: • the very hot areas produce grapes with a lot of sugar and low acidity, and therefore fortified wines are produced there. • the colder areas yield grapes with less sugar and higher acidity , and therefore less alcoholic and more acidic wines. • the intermediate climate zones, such as central France and Northern Italy are characterized by the production of full body red and white wines. Vineyards give the best grapes in the hills rather than in the plain: in fact the inclination of the ground, said plane, ensures a better drainage on a hill, increases the impact of solar radiation and consequently a larger vegetative activity and a better fruit ripening. In the plain the exposure to sunlight is less important as spread over a larger surface; there are also more frequent spring frosts, very dangerous precisely when the plant begins to sprout. 7

So the more you head north, the more the slope must be steep. At the same latitude and giacitura, the exposure then counts: the vineyards facing south have a greater exposure to the sun and therefore this condition must be sought especially in the northern regions . In choosing the location of the vineyard the nature of the vine is to be considered: the more the climate is cold , the more early ripening grapes must be selected. Another element that affects the local climate is given by the presence of mountains, forests , rivers and lakes that protect the vines from cold winds , provide a reservoir of moisture during the warm season and play an important thermoregulatory action. The vine is suitable for any type of soil but the same vine does not produce the same grapes if it grows in soil with different characteristics. The soil consists of a thin cultivable layer, influenced by human cultures, and of a part below whose characteristics depends on the geological origins . And it's here that the vine has its main roots and the character of the wine is influenced. Subsurface features are important for both the drainage which stabilizes the plant, and the mineral salts contained in it: a stonypermeable ground ensures drainage, and consequently a good ripening of the grapes (high alcohol-content, fine and intensely scented wine) and pebbles, less fertile , forces the plant to sink the roots in the underground , so the wine will also be rich in mineral extracts. If pebbles are white, they reflect the sun rays on the plant , dark pebbles instead accumulate heat and release it during the night allowing a ripening temperature without excessive swings. Not to be overlooked is the degree of acidity of the soil: the best wines in Europe come from alkaline and calcareous soils while in California they come from neutral or acidic soils.

The color of the ground is also important : - Dark-colored soils warm up and promote the maturation of fruit - Light soils are colder , delay ripening and then promote wines of higher acidity In short, the nature of the soil affects the characteristics of the wine .

Soil

Type of wine obtained

Stony-permeable

Quality, high alcohol content, fine and intensely perfumed wines

Sandy

Elegant, delicate, fragrant wines, to be consumed young

Clay

Wines rich in extract, soft, with good acidity and long-term

Heavy and very clayey

Wines rich in extract, aromatic and intensely colored, but often discordant and coarse

Moist

Low-alcohol , highly acidic wines, rich in protein substances

Limestone and marl, rich in mineral salts and in red soils

Wines of excellent quality, very alcoholic , good texture, low acidity, flavor (and if from marl, particularly tasty )

Acids

Fine, delicate , fruity wines, although not too rich in body and color

Humus-rich

Wines with no special qualities, coarse, unstable poor in extract.

2. OENOGICAL CLASSIFICATION OF WINE GRAPES

Classification

Vines

Vine Grapes for wine distillation (Brandy, Cognac)

Trebbiano Toscano, Trebbiano romagnolo, Colombard, Folle Blanche, Baco

Grapes for wine base Sparkling Charmat

Pinot blanc, Pinot gris, Pinot noir, Prosecco, Durello, Trebbiano (various) Garganega, Albana, Muscat, Malvasia

Grapes for wine base classic method sparkling wines

Pinot Noir, Pinot Blanc, Chardonnay, Pinot Meunier

Grapes for fresh, fruity, light wines

Riesling, Traminer, Sylvaner, Muller Thurgau, Pinot, Merlot, Slave, Gamay

Grapes for aging wine

Aglianico, Cabernet Sauvignon, Cabernet Franc, Nebbiolo, Gaglioppo, Sangiovese

Grapes for dessert and liqueur wines

Catarratto, Cricket, Muscat, Malvasia, Vernaccia, Cannonau, Aleatico

Vines for very alcoholic cutting wines or musts

Primitivo, Negroamaro, Montepulciano, Calabrese

3. WINEMAKING How is winemaking in Red, White or Rosé done? Red Vinification : after mechanical crushing and de-stemming, the peel is left to macerate (and ferment) together with the wort. The longer the skins remain in contact with the must, the more intense will be the color of the wine. The contact time can vary from 5 days (for wines to drink soon) up to a maximum of 30 days to the great red wines (Barolo, Amarone , etc.) . After this “coloring” process, which takes place simultaneously with the first fermentation (also called "tumultuous fermentation") at a controlled temperature of 28 ° -30, the "racking" takes place, removing from the mustall the solid parts. The must is decanted into another steel container to start a second fermentation called "malolactic" (ie the transformation of malic acid content in wort into lactic acid) that gives the wine roundness and fullness and eliminating and softening the harshness and the sharp edges on the palate. Afterwards, the wine can age in steel or concrete containers (6-12 months ) or in wooden barrels for medium to long periods (1 to 3 years) which gives the product intense spicy aromas . Finally, aging ends in bottles, whose free oxygen environment leads to a perfect balance .

Winemaking in White: for white wines, both from white grapes and from red grapes, skins and seeds should not stay to macerate with the juice and therefore must be immediately separated to prevent them to cede dyes. For this purpose, automatic "soft squeeze" crushers are used. They crush the grapes with great delicacy in order to maintain the skins separated from the must . The juice obtained by pressing is immediately collected into steel vats where only must free from solid parts begins fermentation. Usually, selected yeasts are added to trigger fermentation , just because there are no skins. The controlled fermentation temperature is 18° - 20° C.

Winemaking in Rosé : Rosé wines are not obtained by mixing red wine with white wine (as most people believe), but leaving the juice of black grapes in contact with the skins for a very short time (from 6 to 36 hours maximum) so that they can yield only a small part of their color. Then it is drawn off and it’s fermented at low temperature according to the procedure of white wines. Rosé wines are to be drunk within 1-2 years. Special Wines : In addition to the red, white and rosé wines , there are some wines which are defined "Special" as their vinification is more complex and during the their fermentation sugars or juice or alcohol or flavoring herbs are added. What are they? They are sparkling wines, raisin wines, fortified wines and flavored wines.

CURIOSITY ' 1: Rosé champagne, contrary to the provision of law in force in Italy, can also be obtained by mixing wine white and red wines. The French law allows it.

CURIOSITY ' 2: When a wine, such as the Cinque Terre Bianco, is composed by more grape varieties (bosco, albarola and vermentino) the wine does not come by pressing the three grapes together but these each are first crushed and vinified separately and only afterwards they are merged according to percentages desired by the oenologist and in compliance with the specification. In the case of Cinque Terre Bianco, the grapes will be as follow: Bosco min. 40 % , and Vermentino and Albarola max. 40 % each.

4 . TYPES OF WINE In addition to the red, white and rosĂŠ wines we can find: Fresh Wine (Novello): is a wine that is sold almost immediately after the grape harverst, but not before November 6 . It's a young and fresh wine that should be drunk soon and it is not suitable for aging. It uses a fermentation technique called "Carbonic maceration", it means the grapes are not crushed but the whole grapes (including the stems) are stored in closed container in which oxygen has been removed and carbon dioxide is pumped. This situation is maintained for 7-9 days so as to "naturally" trigger a process of fermentation. The deadline for the bottling of new wine is the 31st of December of the same year of harvest. Organic Wine : They are wines for which, at all stages of the production cycle , chemicals (pesticides and fertilizers) or products harmful to human health (sulfur dioxide) have not been used. The manufacturers are reviewed annually to strict controls . Raisin wine: is a sweet wine due to the high concentration of sugars in the berry, due to the withering of the grapes directly on plant (late harvest ) or after they have been collected, in the sun, on trellises or in thermoventilated rooms. In this drying process, the water contained in the grape evaporates, increasing the concentration of sugars to such an extent that about 100 kg of fresh grapes are reduced to no more than 60 kilograms of dried grapes. Fortified Wine : they are produced from a base of wine at least 12 natural degrees, to be added with mistelle or ethyl alcohol or spirits of wine or cooked must or concentrated grape must which will bring the final alcoholic strength between 16 and 22 Â° Flavoured Wine : Flavoured wines are special wine with an alcoholic strength of not less than 16% and not more than 21%, mainly consisting of a wine with added with alcohol and sucrose (main component of table sugar), or aromatic substances such as to give the product particular smells and flavours unrelated to the wine. The 13

flavouring of wine is a very old precedure, born with the aim both to facilitate the preservation of wines, and to improve the taste of poor quality wines or to fit the wine taste to the flavours of the time. Among the most well-known flavoured wines we include: • Vermouth , which is obtained by adding some absinthe to a white wine • Barolo Chinato , which is obtained by adding to the Barolo wine some Quinine bark and other herbs • Wine flavored with egg or egg yolk ( type VOV ) . • the Retsina , a Greek white or rosé wine, which is obtained by adding the resin of pine . Sparkling Wine: Sparkling wines are characterized by the production of foams, at the opening of the bottle, due to the presence within the same carbon dioxide which is not added from outside but produced by fermentation (ie natural sparkling ). Distilled from grapes and wine: they are basically Grappa , Brandy and Wine Eau-de-vie • Grappa is distilled from pomace remaining after the fermentation of wine • Brandy (or French Cognac) is a distilled from wine. • Wine eau-de-vie is a distillate obtained by distilling whole fermented grapes, that is the fermented must together with its marc. This Grape Distilled beveragei fits therefore halfway between a Grappa (obtained by distilling a solid raw material as the marc) and a Brandy (obtained by distilling a liquid raw material as wine), being obtained by distillation of both the solid part and the liquid part of the grape.

5 . WINE CLASSIFICATION What does "wine classification" mean? These are rules imposed by a "Specification code" that determines which and how many varieties can be used to produce a wine and in what areas and under what conditions the grapes can be produced. The wines are divided (from bottom to top) in four categories: Table Wines - I.G.T. Wines - D.O.C. Wines - D.O.C.G Wines. Table Wines : they have no geographical indication of origin and can be produced from grapes of different areas. Itâ&#x20AC;&#x2122;s a generic wine, with no specific quality characteristics (but this does not mean that it is of low quality or that it is not genuine!). The label cannot show either the grape variety or the vintage collection. They can also be sold in bulk and/or in the carboy. I.G.T. (Typical Geographical Indication): wines are characterized by geographical indication and must be made from at least 85% grapes harvested in the referred area. On the label, the grape can be mentioned but it is not required . They can be sold also in bulk and/or in the carboy . D.O.C. (Denomination of Controlled Origin): the DOC wine must always be obtained from vineyards registered within a well- defined area. The production yield per hectare, the grape varieties, the alcohol content and the aging are established. Before being placed on the market, a DOC wine must undergo a physico-chemical analysis and organoleptic test carried out by the Chamber of Commerce. They can also be sold in bulk and/or in the carboy. D.O.C.G. (Denomination of Controlled and Guaranteed Origin): wines are wines of a more superior quality than the DOC wines, as they are subject tostrict specifications. Before bottling, batch by batch, they are submitted to a chemical-physical analysis and a tasting. Then paper labels printed by the state will be sticked to the bottles, applied on the neck or cap of the bottles . A wine can be recognized as DOCG only after obtained for at least 5 consecutive years, the 15

recognition of DOC . And if the next year doesnâ&#x20AC;&#x2122;t pass the chemical and physical examinations and/or tasting made by the experts , the wine will be downgraded and reported (as long as it meets the requirements) back to DOC wine . A DOCG wine cannot be sold in bulk or carboys, but bottled in containers of not more than 5 litres.

6 . WINE QUALIFICATIONS A wine can have the title of "Reserve", "Superior" or "Classic" . Reserve: the name is due to periods of mandatory aging more prolonged than the minimum set by the specific discipline . Superior: the name is linked to natural alcohol grades higher than the minimum required by the specific disciplinary Classic : the name is connected to their own "historical" area of more ancient origin, to their "classic" area (Chianti Classico , Classic Wines of Valtellina etc.).

7 . A GLASS FOR EVERY WINE Each wine has its own personality and deserves to be exalted through the more suitable glass but wineshould always be strictly drank and tasted in a clear crystal glass! • • • • • • • •

Flute (dry sparkling wine) Goblet-shaped tulip (white light and fresh wines) Rhine (structured white wines) Small Ballon (not full-bodied red wines ) Burgundy (red textured wines) Grand Ballon (full-bodied red aged wines) Small tulip (for raisin and liqueur wines) Cup (sweet sparkling wines )

Flute

Burgundy

Goblet-Shaped Tulip

Rhine

Small Ballon

Grand Ballon

Small Tulip

Cup

8 . ORGANIZATION OF THE BOTTLES IN A CELLAR Even the organization of your bottles must have a logical sense and shelving, possibly in wood because it absorbs vibrations, should be placed along the walls, better if exposed to the north -east . Starting from the top downwards the layout of wines must be following: • • • • • • •

Structured and long-term aging red wines Medium aging red wines Young red wines Rosé wines Structured white wines Fresh white wines Sparkling wines

9 . RULES FOR PROPER FOOD / WINE MATCHING For a proper food /wine matching, you should always harmonize the wine with food, counteracting the feelings . This matching method is based on two specific criteria: Concordance or Opposition , to create pleasure and harmony. Foods can be : • Fats (due to the presence of solid fats such as "butter") • Sweet trend (but not due to added sugars) • Succulents (owed to the feeling of "liquid in the mouth") • Greasy (due to the presence of liquid fats as "the oil") • Savory (due to the addition of salt or seasonings) • Bitterness trend (given by bitter ingredients, abundance of herbs or char- grilled cooking) • Acid trend (owed to the significant presence of acidic ingredients) • Spicy (due to spices or cooked herbs) • Aromatics (due to ingredients with distinctive flavors or aromatic herbs) • Persistence with Olfactory Taste (P.G.O.) • Sweets Most foods have in common, as they are always present, the Aromaticity, the Sweet trend (which does not mean that it is Sweet, that meaning something else), the Persistence Olfactory Taste and Savory. Based on the main characteristics of the food and taking into account the most strong or obvious ones, we can properly match wine choosing, for example, among those listed in the table at page 27 which shows "THE MAIN CHARACTERISTICS OF OVER 150 WINES". Specifically, certain types of food are to be combined with wine by "contrast", the other by "correlation" in order to create a pleasant taste . 19

The choice of wine, then, must also be directed towards a combination of "regionality" towards food . Here are some simple rules for a correct food/wine matching -

Matching for Opposition • “Fat” food with Sparkling and/or Acid wines • “Sweetish” food with Sapid and/or Acid wines • “Succulent” food with Alcoholic and/or Tannic wines • “Unctuos” food with Tannica and/or Alcoholic wines • “Sapid” food with Soft wines • “Slightly bitter” food with Soft wines • “ Acid oriented” food with Soft wines

- Mathing for Concordance • “Olfattive taste persistence” food need wine having a good Aromatic Persistance • “Spiced” food with Aromatic persistence wines • “Aromatic” food with Intense Olfattive taste wines • “Structurated” food with structurated and full wines • “ Sweets” with sweet wines. Every Sommelier may, thus, indicate the best wine according to his/herown experience or according to wines listed below. What you read here are "suggestions" for the most common combinations. STARTERS: the starter is only the opening of a meal and then the winemshould be light, preferably white (including sparkling wine) or at most, rosé to leave the door open to more challenging and important wines. • Snacks: Dry sparkling wines, of all methods • Fish lean appetizers, chicken salad: White wines, dry slightly acid, also slightly crisp • Cocktail shrimp or prawn: White aromatic wines • Ham: light and fruity Rosé wines 20

• Omelettes and omelets : Rosé–bodied wines • Vegetable Tarts: Good structure white wines or young red wines PASTA AND RICE The combinations here depend on with which sauce pasta or rice are topped, remembering that, with the same dressing, rice compared to the pasta require a more structured and alcohol wine. • Pasta with fish : white soft , slightly sweetish wines • Pasta with meat : young red wines • Pasta and risotto with vegetables : dry white wines • Seafood risotto : white structured wines • Soups : dry with good acidity white wines • Soup: young red wines, new wines (Novello) SECONDS MEAT The parameters to be taken into account for dishes based on meat , as to those based on fish , are: - The method of cooking - The type of animal Depending on the cooking method you can distinguish: • Grilled meat or char-grilled : young red , fresh, slightly tannic wines (a wine that mitigates the sweet tendency and balances the succulence is required) ; • Boiled meat : red wines with few tannins, good acidity and alcohol content (wines that mitigate the sweet tendency and fat are required) • Meat in the oven or in a pan : a little red wine with good tannin and alcohol content is requred • Stewed and braised meat, sauté and game : structured red full-bodied wines (more riped for the game) • Cold meats (not marinated): white structured and aromatic wines • Marinated meat : If the marinade is made with wine the same wine used for the preparation of the dish will be drunk, otherwise it should not be accompany with any wine. • Breaded Meat : sparkling wines to "degrease the mouth" 21

Depending on the type of animal we can say that : - with the same cooking, white meat require younger wines than red meat - entrails must be matched with white bodied wines or rosé wines (you must resist the bitter tendency)

soft–bodied

FISH • White raw, steamed or just blanched fish: mild to medium body and alcohol white wines, low in acidity • Crustaceans and molluscs : soft and aromatic white wines or light sparkling wines • Deep-fried fish , eel : sparkling wines with good acidity and alcohol content • Baked or fried fish: structured white wines , also aged in barrels , or soft rosé wines • Soup: white wines or structured rosé or young and light red wines • Salt cod and stockfish : full-bodied rosé or light red wines • Smoked fish : sparkling wine with good structure and alcohol content CURED MEATS • Bresaola : light young red wines, with good acidity • Sausage, pig's trotter, cooked salami: sparkling red wine, with good acidity • Raw ham and salami , air-cured pork meat , speck : soft rosé or red wines • Spicy sausage, garlic salami, bacon : full-boded red wines CHEESE • Fresh cheese and cream cheese with no crust (Mozzarella cheese and spreads): White young and vibrant or light rosé wines • Tasty and fat cottage cheese (Taleggio , Brie, Camembert ): dry white wines, with good structure 22

Request "for free" to your local retailer of wine or directly to your producer Company this Pratical Handbook (94 pages) with the "WINE AROMA TABLE" (231 flavours) and 500 Questions / Answers to pass the exam to became a Sommelier

or BUY it

on the website

www.vinario.net

9. And now let’s test ourselves...... (500 questions/answers to pass the exam as sommelier) 1.

Q. List the types of aromatic , semi-aromatic and non-aromatic grapes you know. A: Aromatic : Muscat, Malvasia , Brachetti , Gewürztraminer; semi-aromatic: Prosecco , Sauvignon blanc , Chardonnay , Cabernet Sauvignon, Merlot, Lagrein; non-aromatic: Aglianico , Barbera, Sangiovese , Nebbiolo , Negroamaro, Nero d'Avola, Syrah , Pinot , Montepulciano.

Q. What is the Decanter and why do you use it ? A: The decanter is a special vessel made of glass or transparent crystal, used to hold the decantation of wines . Through its particular form, enlarged in the bottom and narrow in the neck, it allows all dated wines or those who need it , to oxygenate and thereby develop the aromatic bouquet in the best way.

Q. To which French region belongs the Sauternes? A: Aquitaine , department of Gironde

Q: Which vine varieties is Sauternes produced with? A: With the vines Muscadelle , Sémillon and Sauvignon blanc .

Q: Alterations, defects and spoilage of wine. A: Alterations:in colour and clarity of wine; Defects: cork, mold, drying , metallic, dregs, vanished, sulphurisation , oxidation Spoilage: flor, wine spoilage by acetic acid bacteria (AAB) by lactic bacteria , by tartaric acid fermentation .

Q: Where are the sensations of taste bitter, sweet , sour and salty perceived in the language and through which taste buds ? A: Bitter: at the level of the posterior third of the tongue; Sweet: at the tip of the tongue; Acid: at the rear side of the tongue ( on both sides ) ; Salty: on the side of the tongue (on both sides). Taste buds : foliate , fungiform , circumvallate , filiform .

Q: Consequence of increasing and decreasing the temperature of a wine on taste sensations A: Colder temperatures mitigate the alcohol and acidity in white wines and accentuate the aromas ; higher temperatures reduce the action of the tannin and the feeling of bitterness in red wines and enhance the perception of more complex aromas .

Q: What is Dolcetto and where is it to be found? A: It’s a red grape variety that is found primarily in the Piedmont region , it is the basis of DOCG Dolcetto ( Dogliani , Ovada , Diano d'Alba )

Q: What does the high density of plantation produce ? A: The weight of the bunches of grapes, and thus of the berries, decreases, raising the ratio peel / pulp and then increasing the supply of quality that comes from the peel.

10. Q:What do the sagging along the sides of the glass mean? A: They are used to assess the consistency of the wine. The smoothness of the drippings and the amount of the arches that form during the tasting show us the amount of alcohol present in the wine. Many thick arches: soft wine with a lot of alcohol. A few arches and wider: hard and low alcohol wine. 11. Q: What effect does the effervescence produce as far as the sensations of hardness and softness of the wine is concerned? A: It tends to increase the feeling of hardness and decrease the feeling of softness. 12: Q: Who provides the primary aromas of a wine? A: The primary aromas are derived directly from grapes, especially from the peel that contains both terpenes and varietal aroma precursors. The primary aromas are in fact typical of the grape variety and influenced by climate and soil. 13: Q:. What do you call the wine fermented again on the lees of Recioto? A: Ripasso. 14. Q:Classification of sparkling wines based on sugar contents: A: Pas dosé: lefto over sugars < 1 g/l, Brut Nature: < 3 g/l, Extra Brut: < 6 g/l, Brut: <15 g/l, Extra Dry: 12-20 g/l, Sec or Secco or Dry: 18-35 g/l, Demi-sec or sweetish: 33-50 g/l, Dolce o Doux: >50 g/l. 15. How is called a Champagne not additioned with "Liqueur d’expédition"? A: Pas dosé, zero dosage. 16.Q:What is the "liquer de tirage" in a Champagne? A: It’s a mixture of wine, yeast, sugar (most of the times cane) and minerals added to the base wine to start the fermentation in the bottle and to form bubbles. 17. Q:Which is the other name in Sicily for the grape Nero d'Avola? A. Calabrese. 18. Q:Which are the grapes used to produce Barbaresco? A: Nebbiolo 100%. 19. Which are the grapes used to produce Bianco Vergine Valdichiana? A: Trebbiano toscano min.20%; the remaining 80% Chardonnay, Pinot blanc, Grechetto, Pinot gris. 20. Which are the grapes used to produce Gabiano of Basso Monferrato? A: Barbera, Freisa and Grignolino. 21. Which are the grapes used to produce Gattinara? A: Nebbiolo called "Spanna". 22. Which are the grapes used to produce Ghemme? A: Nebbiolo 75 -100 %, Vespolina 0 - 25%. 23. Which are the grapes used to produce Lugana? A: Trebbiano of Soave. 39

24. Which are the grapes used to produce dell’Argentario? A: Ansonica.

the well known wine Ansonica costa

25. Which are the grapes used to produce Rossese of Dolceacqua? A: Rossese. 26. Which are the grapes used to produce Taurasi? A: Aglianico.

the wine from Campania DOCG

27. Which are the grapes used to produce Albana of Romagna? A: Albana. 28. What are the other names of the Nebbiolo grapes? A: Chiavennasca, Picoutener, Spanna. 29. Which grapes are used to produce aromatic sparkling wines? 30. R: Moscati, Malvasie, Aleatico, Brachetto. 31. What is the "Cremant" wine? 32. R: It’s a sparkling wine (no Champagne) produced in France with Pinot Blanc, Pinot Noir, Pinot Gris,Chardonnay and Riesling. 33. What is cheese? 34. R: Cheese is the product obtained from milk or skimmed milk by coagulation – natural or artificial - even making use of lactic ferments and salt. 35. Sort molluscs and give examples. 36. A: cephalopods (cuttlefish, squid, octopus), gastropods (snails, razor clams), Bivalvia (Clam, Mussel, Oyster). 57. What is the method Soleras? 37. R: It’s a method for aging wines, Rum and Brandy. With barrels in overlapping rows, they start to fill initially only the barrels on the top, after a year a part of the content (about one third) is racked in the row below and so on while the upper ones are filled with new product. The procedure is repeated from year to year. In this way the product in the barrels at the bottom is composed of different vintages, and is enriched each year of new flavours / fragrances. 38. What is the Rimontaggio - replacement? 39. A: It 's a cellar practice used to ensure that most of the must come in contact with the skins. Some of the wort is pumped from the base to the top on the upper part created by the ascent skins during fermentation. 40. What is "parboiled” rice ? 41. R: A rice that is first steamed and then dried before being bundled, so that does not lose too many nutrients. 42. What is wine? 43. A: Wine is the result of the alcoholic fermentation, with or without pomace, which is caused by yeast (found on the berries’ skin or added) onto the juice 40

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