Amarone della Valpolicella, which roughly translates to strongly bitter, describes this robust, rich red wine made in Valpolicella, in the northeast region of Italy called Veneto.
The best and ripest of the Amarone dark-skinned grapes of Corvina, Molinara and Rondinella are carefully selected during harvest and gently stored for several months after harvest in cool, well-ventilated rooms so that they dry and concentrate their sugars and flavors.
When they're almost raisins, they're crushed and fermented to create Amarone wine.
My reviews of these Amarone red wines are updated weekly. These Amarone red wines offer great taste at a good price. You'll find a definition of Amarone wine at the bottom of this page as well as food pairings for Amarone in my wine matcher. This is just a small set of my reviews, but you can get all of them when you join my wine community.
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These concentrated sugars ferment to complete dryness, which creates a wine with high alcohol (often 14%-16%), black fruit flavors and a rich, dark color.
Recioto wines from Valpolicella are also made this way, except that fermentation is stopped while there is still some residual sugar left in the wine, creating a rich dessert wine.
Ripasso wines from this region are "re-passed" or re-fermented and have some of Amarone's rich character.
Due to the selection of the best grapes and the involved winemaking method, Amarone tends to be a pricey wine, usually more than $30 a bottle.
Signature aromas include black cherries, kirsch, raisins, plum, prunes, spice, coffee, cocoa and mocha.
Drink Amarone with rich, flavorful foods such as cheddar, parmesan, blue cheeses, polenta dishes, sausage, lasagna, venison, beef daube, casseroles, stews, Mexican Mole, leg of lamb, pasta with tomato sauce and dark chocolate.
© 2014 by Natalie MacLean. All rights reserved.