Amarone della Valpolicella is one of the most renowned Italian red wines, a classic that makes for a memorable experience on a cold winter evening. Produced near Verona, in the Valpolicella region, Amarone translates in Italian to “the great bitter,” a name originally used to distinguish it from other wines in the area. Amarone is made from dried grapes through a lengthy fermentation process. The method of production is complex and labor-intensive, but the result is superb; for this reason, Amarone is not a cheap wine, but the experience is worth every penny.
Valpolicella: The Valley of Fine Wine
In Valpolicella, history shows that people have been making wine since ancient Greece. The very name of the region, a mix of Greek and Latin terms, roughly translates to “the valley of many cellars.” And, of course, it refers to the many wines produced in those cellars. Valpolicella Classico, for example, is a young wine made only from grapes grown in that specific area, while Valpolicella Superiore, as its name suggests, is the superior version, aged for at least one year and having an alcohol content of at least 12%. Valpolicella Ripasso, which I have also enjoyed during memorable encounters in Verona, is a derivative of Valpolicella Superiore, partially produced with dried grapes left over from Amarone.
However, the king of them all remains Amarone della Valpolicella, which received DOCG status (Denominazione di Origine Controllata e Garantita) in December 2009.
Amarone: A Song with 16% Alcohol
The winemaking process for Amarone is quite complex, resulting in a powerful wine full of character and a high alcohol percentage. Generally, a good bottle of Amarone contains over 15% alcohol and is around five years old. The saying “good as old wine” applies perfectly to this great classic: the longer it is aged in French oak barrels, the more its mysteries are revealed.
Its taste inspires notes of earthiness, dark chocolate, and dried fruits. This is why it is typically paired with hearty, robust dishes that balance its strength or a platter of aged cheeses. It is recommended to decant it and serve it in large, wide-bowled glasses, allowing this great classic to release its aromas. Amarone should not just be consumed; it should be savored. Because, beyond being a wine, Amarone is a song.
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