I recently returned from a trip to Verona, in the north central region of Italy. I spent five days there for the most prominent Italian wine industry event, VinItaly, where thousands of wine producers and industry and consumer guests gather. VinItaly marks a time to reconnect with wine producers whom we know and make connections with new wineries. It gives us the opportunity to taste tried-and-true wines and new rising stars.
The city center of Verona is 30 minutes from Valpolicella, a little-known wine region to those outside of the wine world. VinItaly was exhilarating; our time outside the event was just as exciting, meeting with wine producers at their wineries in Valpolicella. Red wines from Valpolicella are made mostly from grapes indigenous to the region – such as corvina, rondinella, corvinone, molinara. The main whites are from the grape variety garganega from the region of Soave. Enjoy some of my favorite picks from the region.
Corte Sant’ Alda Inti. A white wine with an orange hue and made from the grape garganega, it obtains its color because the skins of the white grape sit with the grape’s juice. Typically, winemakers press out the white grapes’ juice. But “orange wines” undergo a process called skin contact. This is when the grapes’ skins sit in contact with the juice. This wine has a long skin contact of 40 days. The wine undergoes fermentation in concrete tanks. The resulting wine exudes orange and yellow apple notes with a medium body and fresh vibrant acidity.
Pairings: Grilled chicken with a mango chutney, turkey burgers, hard Italian cheeses.
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LOW PROFILE: These wines are from a little-known wine region called Valpolicella in Italy.
COURTESY JESSICA NORRIS GRANATIERO[/caption]
Corte Sant’ Alda Agathe Rosé. From Valpolicella’s Mezzane area on the hills, the Agathe rosé is made from 100% of the red grape molinara. It is fermented in amphora clay vessels and its skins sit with the juice for only two days. The rosé is juicy with notes of black cherry and plum that are then backed by a smooth, refreshing, clean mouthfeel.
Pairings: Grilled salmon, shrimp cocktail, mahi-mahi with roasted tomatoes and capers.
Rubinelli Valpolicella Classico. This is a blend of five grapes indigenous to the Valpolicella Classico area (corvina, corvinone, rondinella, molinara and oseleta). The wine is then fermented and aged only in stainless steel tanks. It’s a deep red hue with notes of pomegranate, cherry, currant and balsamic. Balanced and soft, the finish has a hint of spice.
Pairings: Monkfish with roasted potatoes, cured meats and Caprese salad.
Tenuta Santa Maria Valpolicella Ripasso Classico. This red is made from the three grapes corvina, corvinone and rondinella from the Valpolicella Classico area. It is made in a similar style to amarone in which the wine undergoes a secondary fermentation over the dried grapes’ skins. This gives the wine a bolder, richer and more intense flavor profile. Dark berry fruits of blackberries, blueberries and plums jump from the glass. The palate is soft with lingering notes of licorice and cinnamon.
Pairings: Naturally, game, pasta with meat sauces, and sausage quiche.
Corte Rugolin Amarone della Valpolicella Classico Crosara de le Strie. This amarone is one of the top wines of the Valpolicella Classico area. A blend of five grape varieties, it is made with the appassimento method, which allows the grapes to partially dry out. This process gives the wine a deep concentration of fruit and sugars. With this amarone, appassimento takes three months. Currants, blackberries and allspice notes are evident. It ages for two years in oak barrels and then another six months in the bottle.
Pairings: Stilton cheese, lamb chops and filet mignon with a blue cheese drizzle.
Jessica Norris Granatiero is the founder of The Savory Grape, a wine, beer and spirits shop in East Greenwich. She can be reached through her website, www.jessicagranatiero.com or by email at jessica@thesavorygrape.com.