Zenato Valpolicella Superiore 2010
Natalie's tasting note, score, food pairings and recipes for this wine
Reviewed September 1, 2012 by Natalie MacLean
Opinions about wine differ greatly as the experience is subjective. You may find it helpful to compare this critical evaluation of the wine with mine as well as your own:
|Tastes like there’s a touch of mat-dried grapes used here, though it’s not a Ripasso. Aromas suggest raspberry, plum, new leather, spice box and smoke. Quite dry with leather, plum and raspberry tones on the palate. Ripe, slightly dried fruits dominate the core with gentle acids bringing finesse. Shows quite a lengthy finish, and some ageing potential (1-2 years). Source: Vintages Wine Catalogue.|
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Serve this wine between 60-65 degrees Farenheit or 15-18 degrees Celsius.