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Amarone della Valpolicella

As a wine writer and judge I must be impartial to all grapes and wines and be fair when assessing them during a blind tasting or judging.  We must look at grapes as though they are children -- each possessing its own unique characteristics and personality. But like a parent I do have favourites.  When buying wine to consume at home for my own pleasure I choose certain wines that I personally adore.  Italian Amarone della Valpolicella is one of them.  Referred to as

simply Amarone, this red has concentrated flavours, richness, depth.  It's a wine's wine.  This mean I don't need food to enjoy it.  I can pour a glass of Amarone while enjoying a sunset without thinking about what food might be its best food partner.  I don't care about food when I'm sipping Amarone.  I only care about what's in my glass.  But if you do plan on serving food, make sure it's highly flavourful.  Amarone is a concentrated wine with almost

as much syrupy character as Port.

Amarone is produced in Veneto, Italy.  Veneto is among Italy's foremost wine-producing regions, both in quality and quantity of wines.   The region is split between the mountains in the north from Belluno to Lago di Garda (Lake Garda) and the fertile plains of the south.  It is home to a wide range of wines both red and white and offers more types of

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wines than in any other Italian region. About 80 grape varieties grow in Veneto.  The wines are considered some of the top sellers around the world.  Amarone, Valpolicella, Soave and sparkling prosecco are but a few of of the favorites produced here.

Valpolicella lies within Veneto, northeast of Verona with its vineyards covering the hillside. Due to its particularly mild climate influenced by Lake Garda and the Lessini Mountains, the area is known for producing interesting, light, fruity red wines with bright acidity. All Valpolicella wines are produced from the same combination of indigenous grapes. They are rondinella, negrara, molinara and the most prized of all, corvina. But it is not just the grape varieties and terroir that make Valpolicella wines so interesting. The winemakers still use traditional, time-honoured vinification processes. 

While known for its light, fruity reds, the region is also renowned for its the king of Italian wines – Amarone Classico. In fact, Valpolicella has been producing this aristocratic wine since the time of the Romans.

Recioto della Valpolicella Amarone Classico is certainly one of my all time favourites. This is a unique wine because it is made in this traditional winemaking manner. It is called ‘appasimento'. Grape bunches are dried on straw mats in well-ventilated lofts or attics for four months where they lose about thirty percent of their original weight. This process concentrates the flavours and sugars. The (late-picked) grapes used for Amarone are primarily corvina (for aroma and richness), molinara (for balance and smoothness) and rondinella (for colour and tannin). Only in February, after four months of drying, the grapes are gently pressed and fermented. About forty to fifty days later, the concentrated wine is placed in

The ultimate gourmand, Hannibal Lechter’s true passion was for Amarone della Valpolicella!

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FOOD AND WINE PAIRING TIP Sweetness clashes with the bitterness and astringency (tannin) in Austere red wines, like traditional Barolo. Adding sugar to your tomato

sauce to balance the acidity will only have your sauce clash with your big, red wine. Instead, slow roast the tomatoes. If you’re using canned tomatoes, pour them into a roasting pan. Set them into the toaster oven

(to save on electricity). Slow roast your canned tomatoes at 200 F for 2 hours. Slow roasting reduces the acidity and concentrates the fruitiness of the sauce.

Hence, there’s no need to add sugar to the sauce.

barrels to age for four years. The alcohol can range from 15 to 17%. The wine is bottled four years after its vintage. 

I recently enjoyed a bottle of Recioto della Valpolicella Amarone Classico. It  is more of an experience than a beverage.  This is an opulent wine with about 15% alcohol, deep colour and a nose that offers aromas of dried juniper berries and black truffles. The palate is absolutely delicious and rich with full body, black raisins, earth, great structure, creamy texture and a peppery bite on the mid palate. Black pepper and hints of smoke rings on the finish for a very long time.  This is a fabulous wine to serve with robust tasting dishes. Spaghetti with meat sauce and pesto over pasta are natural complements, as well.  It has enough weight to stand up to fatty flesh, such as duck, lamb, beef, game meat dishes and powerful cheeses like Roquefort, Gorgonzola and very aged Cheddar.  Amarone Classico can also be serve as a dessert wine. While dry, the wine’s sweet, dried fruit flavours and bitterness from the tannin makes it a natural partner for a communal platter highlighting toasted walnuts, dark, semi-sweet chocolate and Italian cheeses. Dishes to consider include Pan Seared Venison with Rosemary, Pasta with Walnut Pesto, Rigatoni with Duck Ragu and Risotto with Wild Mushrooms and 3 Basils.

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