…Arneis, Pelaverga to Barbaresco, Barolo to Amarone and now in Friuli Pinot Grigio to Tocai. Today is the last day in Friuli before heading back to the Veneto and Valdobbiadene for the Vino in Villa event. It's a bit of a blur, and the beat goes on.
Not a death march, but some extensive tastings. And here's where the romance fades pretty quickly. While we are tasting some odd and unusual wines, we are also chasing after some of the hot categories, wines that fill …
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Cherry red hue with classic bouquet comprised of touches of dried cherries, evergreen spice, and a slight asparagus hint.
Palate--Salty impression with edgy acid structure, burnt wood, subdued red fruit with cinnamon red hots (candy) finishing with smokey oak.
Ripasso is a method of wine making using the previously vinified grapes from which Amarone is made. Ripasso's normally run in the mid teens and above so this one at the $ 8 price point was a nice find. See my other reviews …
- Topics: Valpolicella
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…wines but still struggle to convince global consumers and trade channels the product is worth more. Amarone is an exception to the price ceiling, as are some Valpolicella Ripassos ; a method of "re-passing" fermented Valpolicella on top of left-over Amarone grape skins for extended maceration, secondary fermentations, increased concentrations, and higher alcohols from the contact with Amarone pomace.
Botrytis on dry Amarone grapes
It is easy to assume the wines' …
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…refused to make Amarone from, through Valopolicella Classico, some Amarone, and the glorious, but sporadically made, sweet Recioto.
As we chatted with Francesco through the tasting, it was impossible to notice the care and calm he used to pass wine to our glass. I tried to replicate this at dinner, slowly tilting the bottle so only a steady stream of thread sized wine hits the bottom of the glass without a splash. It is not easy, but he seemed to quietly pour like this as if he knew …
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…ideas -- Sauternes and Riesling can age practicially indefinitely. Amarone and Barolo practically need 20 years just to make it to their prime drinkability window. There are, of course, other late harvest style wines that will also last awhile. California cabernet also has a lot of aging potential.
Bottom line -- what sort of wine is your favorite? What will you likely be letting your daughter sip at dinner over the next 20 years, so when she gets to have this little cornucopia for …
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Only 350 cases produced of this massive ‘ Moda Amarone' style.
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"Which Amarone do you like?" he roars to me across the table. What can I tell him? He's trying to get me to go his way, just like his propositions to the women he encounters. Maybe it's the Sicilian in him, or maybe the Friulan or maybe Michele is the quintessential Italian, with all the moving parts and a full grip on a life he can't quite figure out. None the less he is on board for the rid of his life.
We should all have such engaging passions.
written and photographed …
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…phenolic compounds that contribute to a wine's complexity, flavor and color. As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market, with most Amarone producers also producing a ripasso as a type of "second wine". An alternative method is to use partially dried grapes, instead of leftover pomace, which contain less bitter tannins and even more phenolic compounds. The first Valpolicella producer …
Masi 2007 Costasera Riserva Amarone della Valpolicella Classico
dark fruit, plum and chocolate, tannins aid in the length of finish
could stand to laid down for a good decade or two
(**** 1/2)
Masi 2009 Bossi Fedrigotti Fojaneghe
first BordeaUX blend in Italy (1961)
(****)
Mastroberardino 2007 Radici Taurasi
chocolate, plum, black cherry, violets - nice and smooth
(****+)
Michele Chiarlo 2010 Nizza La Court Barbera …
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Amarone ...
It is not a spelling error, the vineyard is Vaio Armaron, and it is surmised the ancient vineyard is the root word of the now famous wine, Amarone. It was here that the cherry wood barrels really came into play ... there is no more aging in cherry wood then the previous wine and according to the Contessa they never age more than 4 months in cherry because it is very porous and imparts a lot of flavour to the wine. Interesting to note that Serego is the only winery using …