Ticino
Ticino is a wine region located in southern Switzerland, close to the Italian border. It is known for its Mediterranean climate, which influences the types of grape varieties grown and the style of wines produced. To prepare for the Master Sommelier exam, it is essential to understand the key aspects of the Ticino wine region:
Climate and Geography: Ticino has a mild, Mediterranean climate with warm summers and mild winters. It benefits from the protection of the Alps and its proximity to Lake Maggiore and Lake Lugano, which help moderate temperatures. The region is characterized by diverse soils, including granite, limestone, and clay.
Grape Varieties: Ticino is primarily known for its red wines, with Merlot being the dominant grape variety. It accounts for approximately 85% of the region's vineyards. Other red grape varieties grown in the area include Cabernet Sauvignon, Cabernet Franc, and Gamaret. White grape varieties cultivated in Ticino include Chardonnay, Sauvignon Blanc, and Pinot Grigio, but they are less common.
Wine Styles: The region produces a range of wine styles, from fresh and fruity to more structured and age-worthy wines. Merlot wines from Ticino can vary in style from light and fruity to full-bodied and complex, often showcasing flavors of red and black fruit, spice, and earthy notes. Some winemakers also produce rosé and white wines from Merlot grapes.
Subregions: Ticino is divided into two main subregions – Sopraceneri and Sottoceneri. Sopraceneri is located in the northern part of the region, while Sottoceneri is in the southern part. The differences in terroir and microclimates between these subregions can influence the characteristics of the wines produced.
Appellations and Quality Levels: Ticino has one appellation, the Denominazione di Origine Controllata (DOC) Ticino, which encompasses the entire region. Within the DOC, there are several subzones and geographical designations that can be indicated on wine labels, such as "Sopraceneri" or "Sottoceneri."
Winemaking Techniques: Modern winemaking techniques have been adopted in Ticino, with many producers using temperature-controlled fermentation, stainless steel tanks, and French oak barrels for aging. Some producers also experiment with traditional Italian winemaking methods, such as "appassimento," which involves drying grapes before fermentation to concentrate flavors and sugars.
As a Master Sommelier candidate, it is crucial to understand the unique aspects of the Ticino wine region, including its climate, geography, grape varieties, wine styles, subregions, appellations, and winemaking techniques. Additionally, being familiar with notable producers and specific wines from the region can enhance your knowledge and expertise.
