Glossary
Valle d'Aosta
The special feature of the Valle d'Aosta is its mountainous location with extremely different climatic conditions. Biting cold in winter and dry heat in summer offers a variety of autochthonous, rare grape varieties such as Blanc de Morgex, Freisa, Fumin, Neyret, Petite Arvine and others a home. Quite a few of them are also spread across the border in the Swiss canton of Valais. Total production in Valle d'Aosta is so low at 22,000 hectolitres that for a long time the wines were only known in the region itself. Today, the leading winegrowers of the Aosta Valley take on a pioneering role across the border for other alpine wine-growing regions. (superiore.de)
Capital: Aosta
Area under vines: 550 hectares
Total production/year: 2.20 million litres
of which red/roséwine: 1.40 million litres
of which white wine: 0.80 million litres
Share of viticulture in Italy: 0.05%
vanillin
Fragrance and aroma substance, which is also contained in oak wood and thus gets into the wine.
variety-typical
Distinctive olfactory and tasting characteristics of a wine, which are derived from the origin of a particular grape variety.
VdT
Abbreviation for "Vino da Tavola", the lowest quality level. These table wines must not bear on the label any grape variety, origin or vintage.
The classification of Italian wines:
1. DOCG wines
2. DOC wines
3. IGT wines
4. Vini da Tavola
vecchio
Italian term for old. In the case of wine, a certain storage period in barrel or bottle, the preliminary stage to the Riserva.
velvety
Designation for a soft, supple wine.
vendemmia
Italian term for harvest or vintage.
vendemmia tardiva
Italian term for late harvest.
Veneto
The Veneto reaches in the south from the Po river and with a narrow tongue to the Austrian border and from Lake Garda in the west to the Gulf of Venice in the east. Some of the most famous Italian wines are produced here. For a long time Veneto suffered from the dubious reputation of mass production of once famous wines such as Soave and Valpolicella. Today, however, there is encouraging evidence that the frequently misused names are regaining their former glory. The plants thrive on fertile volcanic floors, on terraces, on pergolas, between cypresses - a picture full of grace. Verona is considered the wine centre of Italy. Every year the famous wine fair "Vinitaly" takes place here. (superiore.de)
Capital: Venice
Provinces: Belluno, Padua, Rovigo, Treviso, Venice, Verona, Vicenza
Area under vines: 70,500 hectares
Total production/year: 802.00 million litres
of which red/roséwine: 290.20 million litres
of which white wine: 511.80 million litres
Share of wine-growing in Italy: 17.90%.
Verdeca
The Verdeca is cultivated as a local grape variety in the south of the Apulia region, around the small wine-growing village of Locorotondo. The DOC Locorotondo is produced by blending with the Binaco d'Alessano grape.
Verdello
The name Verdello stands for a white grape variety cultivated in the Umbrian and Sicilian regions. It is part of the famous Orvieto.
Verdicchio
Verdicchio is considered the most important grape variety in the Marche region around Ancona. The grape variety is ancient, possibly already cultivated by the Etruscans, and is said to have been drunk by the Visigoths during the conquest of Rome in the 5th century. Even though many legends are entwined around Verdicchio, the actual origin is unknown, the parent varieties have long since died out. Presumably Verdicchio comes from Veneto and was brought to the Marche in the 16th century. The variety is genetically identical to the various Trebbiano varieties in the north from which Soave, Lugana, Colli Berici and some sparkling wines are made.
Wines from the Verdicchio grape are mostly fresh and offer aromas of stone fruit, fresh apples and always have a clear citrus note and a delicate bitter almond finish. Good qualities have an ageing potential of several years. Verdicchio is a universal food companion.
The most famous wines are the Verdicchio dei Castelli di Jesi and the Verdicchio di Matelica. The Verdicchio di Matelica is also marketed as a sparkling wine.
In Italy there are about 3,600 hectares of Verdicchio, the majority of which are in the Marche. Smaller growing areas are in Abruzzo, Lazio, Lombardy, Tuscany, Umbria, Veneto and Sardinia. There are also small experimental areas overseas.
verdura
Italian for vegetables.
verduzzo
Verduzzo is an old grape variety from Friuli. When dry, it can produce very attractive white wines. As a slightly sweet dessert wine it is a good alternative to the sweet liqueur wine Picolit.
vermentino
Vermentino is a local white grape variety cultivated on the Ligurian coast and in Sardinia. The wines made from the grapes are rich in aroma, sparkling and often sparkling.
vermicelli
Italian thin ribbon noodles.
Vermouth
Wine mixed with herbs and enriched with distillates. The typical bitter taste of wormwood is given by the medicinal plant "Artemisia absinthum".
There are white, red, dry and sweet versions. Wormwood is the main ingredient of many cocktails. The Piedmont region is still the most important producer today.
Vernaccia
This name stands for several Italian grape varieties. They're red and white and not related. Vernaccia produces a wide variety of wines, such as the white wine Vernaccia di San Gimignano in Tuscany and the red sparkling wine Vernaccia di Serrapetrona in Marche.
It is said that the white Vernaccia from Tuscany was highly esteemed by the Italian sculptor, painter, master builder and poet Michelangelo. The nutty, characterful wines of strong colour are fresh and racy with a slight bitterness. The smell is reminiscent of flower scents and a bit of flint, similar to a Chablis.
Vernatsch
What we lovers of Italian wines have first in mind as South Tyrolean wine is actually cultivated more often outside Italy than in Italy itself. This is because in the last few decades the cultivation in the country from which the pigeon variety originated has declined by more than half. Because more money could simply be earned with white wine. But the trend has now changed and Vernatsch is "in" again.
Schiava Grossa, Trollinger, Sankt Magdalener, Meraner, Kalterersee, Edelvernatsch or Schiava Gentile, Grauvernatsch, Mitter- und Tschaggelevernatsch or Black Hamburg - Vernatsch has many synonyms and varieties, which can also be quite different.
So, forget all the prejudices from the time of mass production, Vernatsch is cultivated in a completely different way today than two or three decades ago. Yield-reduced and of high quality. Often almost Burgundian. Only the wonderful sweetness has been preserved. This is because Vernatsch is quite fruity, less tannic and more moderate in acidity and alcohol than most other red wines. This is precisely why it has been attracting more and more enthusiasts lately.
The well-known South Tyrolean wineries and wine estates such as Nals-Margreid, St. Michael-Eppan, Tramin, Bolzano, Andrian, Terlan, Tiefenbrunner-Turmhof, Peter Zemmer, Franz Haas, Hofstätter, Ebner, Manincor or Lageder, to name but a few, all rely on Vernatsch again and receive many awards for their work worldwide.
In South Tyrol, Vernatsch, with almost 700 hectares, currently accounts for almost 15% of the cultivated area. The tendency is again slightly rising. Further occurrences in Italy can still be found in Trentino, Lombardy and Apulia.
In Germany, the grape variety is cultivated as Trollinger, probably derived from Tirolinger, which indicates its original origin, practically exclusively in Württemberg (approx. 2,000 ha), where it is usually marketed as a simple wine by the glass.
Vernatsch is one of the oldest grape varieties in the world and has served as a mother or father vine for numerous new varieties. The oldest still bearing vine "The Great Vine" grows near London in the garden of the Tudor Palace "Hampton Court Palace". The vine is over 250 years old, is cultivated under glass and still bears fruit. The circumference of the trunk is four metres; the longest shoot is 36.5 metres. The average annual harvest is around 250 kg of grapes.
Veronelli Guide
In the wine guide "Wines from Italy", the so-called Veronelli Guide, more than 2,000 producers and over 8,000 wines are presented annually, which are judged according to strict evaluation criteria.
In addition to a 100-point system, up to three stars are awarded for excellent, very good and good wines.
All wines are classified in price categories and labelled according to the type of ageing and storage. Those interested will also find information about cultivation, hectare yields and grape varieties as well as the location of the vineyards. Supplemented by a hit list, the Veronelli Guide is a guide to Italian wines of high utility.
Luigi Veronelli was born in Milan in 1926. After studying humanities and philosophy, he became a publisher and in the fifties published philosophical and political papers as well as the culinary magazine "Gastronomo" with great success. Veronelli established himself as a wine expert and connoisseur of gastronomy and worked with leading Italian chefs. His articles have appeared in Italian and international newspapers and magazines. Veronelli has been a publisher again since 1990. He has published various textbooks, recipe books and guides. Luigi Veronelli lived in Bergamo until his death in 2004.
Veronelli method
Olive oils produced according to the Veronelli method have extremely high values (up to 10 times higher) of health-promoting ingredients (76 to 79% monounsaturated fatty acids, up to over 600mg / kg polyphenols and up to 45mg / 100g vitamin E) due to the complex and short production process and not least due to the pitting of the olives compared to conventional olive oils.
Vespaiola
The white grape variety Vespaiola is widespread in Veneto. The wines produced from it reach high must weights. The Vespaiola serves as the basis for spicy and colourful dessert wines.
Vespolina
The Vespolina is used in northern Piedmont in its pure form as a light table wine or blended with Nebbiolo. The grapes produce a red wine that is not too full-bodied and contains too much tannin.
Vialone
Italian, unpolished round grain rice. His grains are quite large and he produces a very typical risotto. The advantage is its short cooking time, only 14 minutes.
Vignaiolo
Italian for wine growers.
vine variety
Mixture of different grape varieties that are fermented together to form a wine.
vinegar
An aqueous solution of acetic acid for seasoning and preserving food.
vinegar stitch
A wine defect caused by excessive amounts of acetic acid or vinegar bacteria.
vinibuoni
Vinibuoni is the special guide for those Italian wines and their vines that have been cultivated on the peninsula for over 300 years. Vinibuoni is based on a selection process for exceptional efforts and transparency in viticulture and aging. More than 80 tasters in regional working groups are involved in the evaluations. They are responsible for their region. The final awarding of the highest awards will take place publicly and with the participation of the media.
Vinieren
Rinsing a glass with wine for cleaning at the tasting.
vinification
Designation for the entire winemaking process.
vinitaly
International trade fair for wine, for over 30 years, in Verona (Italy).
vino
Italian for wine.
Vino da Arrosta
Italian name for a wine that goes well with dark meat.
Vino da Pasto
Italian name for a wine that goes well with food.
Vino da Tavola
Italian name for a table wine. This must not bear on the label any grape variety, origin or vintage.
The classification of Italian wines:
1. DOCG wines
2. DOC wines
3. IGT wines
4. Vini da Tavola
Vino Liquoroso
Italian designation for a wine obtained by adding alcohol and resembling a liqueur in terms of alcohol content, structure and sweetness.
In Italy there is also a Liquoroso variant of many wines besides the normal bottling.
Vino Novello
Italian term for a young sparkling wine that is soon to be drunk. It may be placed on the market at the earliest on 6 November of the year of harvest. The idea goes back to the success of the "Beaujolais Primeur".
vinotheque
Designation for a collection of high-quality wines or a wine shop with products of superior quality.
vinous
Smell of freshly fermented grape must, a characteristic of young wine.
vintage
Designation for the grape harvest.
vintage
Designation for the grape harvest.
vintage
Designation for the grape harvest and the wine produced from it in a given year (Italian: Annata, Millesimo or Vendemmia).
The vintage has a decisive influence on the quality of a wine, because the wine reflects the climatic conditions of a year. Especially in cooler growing areas the differences can be considerable.
vinum
Europe's wine magazine is published monthly in five countries (Germany, Switzerland, Italy, France and Spain). Specialists regularly taste hundreds of wines for the Vinum Guide. The best that Vinum recommends for sale are presented in the magazine.
The evaluation is based on the 20-point system. The points stand for:
12 to 13.9 Correct wine - meets all technical requirements, but has no distinct personality.
14 to 14.9 Deserves attention - belongs to the good wines of his region and is recommended if the price is right.
15 to 15.9 Circular trail good - one of the recommendable wines of his region.
16 to 16,9 Impressive - one of the best wines of its region and of international format.
17 to 17,9 Exceptional - one of the greatest wines in the world.
18 to 18.9 Lonely class - belongs to the greatest wines in the world and has a distinctive, unmistakable character.
19 to 20 Unmatched - everything is right here: character, style, vintage, ripening potential.
virgin wine
The first wine that a newly planted vine delivers after three to five years.
Vitello
Italian for veal.
vivacious
Fresh wine with a clearly perceptible carbon dioxide content on the tongue.
volcanic rock
Soil type - Produces fiery wines with a rich bouquet.
vongola
Italian for clam.