Amarone della Valpolicella is a dry, full-bodied red wine from the Valpolicella area of Veneto in northeastern Italy. It is made using the appassimento method, in which harvested grapes are dried for an extended period before fermentation. Water loss concentrates sugars, acids and flavour compounds, producing a powerful wine with elevated alcohol, deep fruit and a rich texture.
After harvest, selected grape bunches are dried in well-ventilated rooms for several months under controlled conditions. The grapes lose moisture and become concentrated before pressing and fermentation. This process is different from making a sweet passito wine: Amarone is fermented to a dry style, although it can retain a small amount of residual sugar within the applicable rules.
Amarone often shows dried cherry, plum, raisin, spice, chocolate and savoury notes, with substantial body and alcohol. It can pair with braised beef, game, roast lamb, rich mushroom dishes and aged cheeses. Because of its concentration, it can overwhelm delicate fish or lightly seasoned dishes.
Example: serve Amarone with slow-braised beef, venison or aged Parmigiano-Reggiano.
Amarone is fermented to a dry style from dried grapes. Recioto della Valpolicella is a sweet wine made from dried grapes with fermentation stopped while significant sugar remains. Valpolicella Ripasso is made by refermenting Valpolicella wine in contact with the pomace left from Amarone or Recioto production, adding body and flavour.
Chef’s note: Amarone can be high in alcohol and concentration. Serve in moderate pours and match with dishes of comparable richness and intensity.
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