Veneto is a large wine-producing region in northeastern Italy, extending from the Adriatic coast and Venice inland toward Lake Garda and the foothills of the Alps. It is one of Italy’s most important wine regions by production volume and offers a wide range of styles, from sparkling Prosecco and crisp Soave to Valpolicella reds and the concentrated Amarone della Valpolicella.
Important wine areas include Valpolicella near Verona, Soave east of Verona, the Prosecco zones farther northeast, Bardolino near Lake Garda and the Euganean Hills. Climate varies from cooler foothill and lake-influenced sites to warmer plains and inland valleys. Soil, altitude and exposure contribute to the region’s diverse styles.
Valpolicella is generally a fresh red, Ripasso is made using a secondary fermentation with Amarone or Recioto pomace, and Amarone is a dry, concentrated wine made from dried grapes. Soave is a white wine denomination based primarily on Garganega. Prosecco is a sparkling wine made mainly from Glera.
Soave pairs with seafood, vegetables and lighter poultry dishes. Valpolicella works with pasta, pizza and grilled meats. Amarone suits braised beef, game and aged cheeses, while Prosecco is versatile with aperitivo snacks and shellfish.
Chef’s note: Veneto is not one wine style. Identify the denomination and producer before selecting a bottle or substituting it in a recipe.
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