Amarone [Ah-ma-ROH-nay] is considered one of Italy’s best red wines. To make Amarone, the ripest red grapes are selected from each bunch, and they are spread out on reed mats and left to dry. When fermented to dryness, these super-ripe grapes produce a heady, full-flavored wine of 14- to 16-percent alcohol that is velvety and rich with just a hint of sweetness. Allowing the wines to “raisinate” produces the higher alcohol percentage and accounts for the slightly sweet, nutty taste. Amarone is an excellent choice for hearty meat and game dishes and full-flavored cheeses.
Grape Type: Corvina, Rondinella, Molinara and others.
Aromas: Sweet sensations on the nose, which belies the actual flavors.
Flavors: Cherries, plums, smoky with a touch of bittersweet chocolate.
Styles: Intense, full-flavored and full-bodied.
Food Pairings: The heartiest of foods, such as steaks, lamb, game and veal osso buco will be needed to stand up to this very powerful wine
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