One of my all time favourite, Italian wines is Amarone. Born in the Veneto region of Italy, this big, rich red is made from Corvina, Rondinella and Molinara grapes that are dried out like raisins, concentrating the sugars and flavours. Then fermented to a bone-dry state, the wine is ripe, raisiny, high in alcohol, rarely released until five years after the vintage and extremely age-worthy. Check it out with game, especially venison, or try it with pot roast, beef stroganoff, full-flavoured risottos and aged salamis. It loves mature cheeses! With Parmigiano Reggiano and a drop or two of Balsamic vinegar, it’s a religious experience. You can even poach pears in it or include it in chocolate cake. Yummy!
Nice post, Doc. But, be careful: molinara grape is not more in Amarone. Amarone della Valpolicella Docg must be produced from the varieties below, planted in the following percentages:
ReplyDeleteCorvina Veronese (Cruina o Corvina): 40% - 80% (Corvinone may substitute Corvina for up to 50% of this amount)
Rondinella : 5 % - 30.
Do you see "molinara" somewhere? Its place now is occupied by Corvinone.
:-P
Lizzy
www.vinopigro.it