Valpolicella
A few times I’ve been asked in the restaurant to explain the differences between the red wines of Valpolicella.
This is not easy in 2-3 mins at the table while serving, so I have decide to come up with a short version just for explaining at the table
Valpolicella is a red wine from the region of
Valpolicella Classico a classification of the original Valpolicella zone, pockets of vineyards classed to make classic Valpolicella inside the Valpolicella Region
Amarone is a wine made in Valpolicella from mainly the Corvina grape and a small % of Rondinella. The whole bunch grapes are dried (raisined) then crushed and fermented dry.
Then there’s Ripasso the young Valpolicella wine is re-feremented on the unpressed skins of the Amarone or Recioto wines after the dried grapes have finished their fermentation, usually spring time.
The 4 dry red wines of Valpolicella. There is another red wine that bares the name Valpolicella and that’s Recioto which is a sweet wine.
It’s like Amarone, but the grapes have to be dried 1 month minimum more and then sometimes noble rot will inevitably form during this raisining so the wine is sweet and sweetness level will change from vintage to vintage.
Hope this helps next time you’re looking at a menu and see a few Valpolicellas and wonder what to order
1. Valpolicella – light fruity wine of sour cherries, light tannins and med –high Acidity
2. Valpolicella Classico – same as Valpolicella, but made with better grape selection and from better vineyards, so the wine will be a touch richer and fuller character
3. Amarone – big Full body wine around 15%, ripe and rich cherries and red fruits, med tannins
4. Ripasso – like a valpolicella with a touch higher alcohol and ripeness, with a touch higher tannins and deeper colour
5. Recioto – medium sweet red wine (some years can be sweeter) . Note: Recioto can come as a white sweet wine made in the same way but with Garganega
Cheers
Lee
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