Valpolicella Is Much More Than a Wine

     Wine-Knows will have a private dinner at the historic wine estate of Dante Alighieri in Valpolicella    

Valpolicella stands out among Italian wines because it isn’t just one wine.  It’s an entire spectrum of styles based upon ancient techniques only found in the hills north of the city of Verona.  Located halfway between Milan and Venice, the Valpolicella region offers a unique winemaking history and offers one of Italy’s most compelling wine stories.

What defines Valpolicella’s character?

Valpolicella’s charm lies in how authentically “local” it is.  The grapes are all indigenous to the area and rarely seen outside the district.  Wines are created primarily with the Corvina grape, although Corvinone, Rondinella and Molinara are other locally-birthed varieties often used in the blend.  These rare grapes give the wine:

~ great acidity (think framework)

~ red fruit profile, especially cherries

~ soft tannins (light to medium bodied wines)

~ spicy, almond, & floral nuances develop often in their aging process

Winds from Lake Garda play a vital role in dehydrating grapes stored in open-air buildings

Four styles that make Valpolicella unique:

Few other wine regions in the world offer such a clear stylistic “ladder” of wines, a kind of simple to complex hierarchy.

1.  Vallpolicella is the first step on the ladder.  This “classico” style is fresh, bright, cherry driven, and very approachable even in its youth.

2.  Ripasso (which means “repass”) is next.  It’s richer and spicier because the wine is passed over the grape skins a second time to add extra depth.

3.  Amarone is a powerful, complex dry wine made from partially dried grapes (an ancient tradition called “appasimento” which concentrates flavors).  This method gives Amarone an intense depth of flavor such as dried fruit, chocolate and spice.   As it ages these flavors become even more pronounced. 

4.  Recioto, the last step on the area’s ladder, is a sweet dessert wine made from the dried indigenous grapes of the region.  The historical method of “appasimento” is used to concentrate sugars and aromas, predominantly dried cherries, figs, chocolate & spices.

What foods pair with Valpolicella’s four unique types of wines?

     ~  Starting with the “Classico” Valpolicella and working our way up the ladder, the Classico is a versatile red that works with pizza and pasta, but also pairs with foods that you would typically pair with white wine (e.g. fish).

     ~ Ripasso Valpolicella, exposed to grape skins a second time, easily works with heavier and richer dishes such as roasted meats (including lamb & venison), wild mushroom risotto and other heavier, complex dishes.

     ~ Highly-structured and full-bodied Amarone calls for bold food pairings.  It is perfect with grilled red meats but also works with rich recipes for wild game.  Amarone, however, also can accommodate spicy and sweet international dishes (e.g. smoked or glazed pork, and even duck with oranges).  Bold Amarone also pairs with aged cheeses (including strong blue cheese) making it a perfect accompaniment to the end of a meal.

`    ~ Like Amarone, Recioto, can also work at the end of a meal with strong aged cheeses, but it’s a superstar with desserts such as cherry-based sweets and chocolate.

     Wine-Knows has taken over the entire villa of revered Valpolicella producer, Allegrini for 3 nights

Those of you coming on this October’s trip to northern Italy will see first-hand this jewel-box wine region.   You’ll even view the traditional appasimento method for drying the grapes.  Life is too short for boring wine, and in Valpolicella, boring is never on the wine list.