Valpolicella
is a red wine created from corvina, molinara, and rondinella grapes
in the Veneto region of Italy. Regular Valpolicella has 11% alcohol
and no more than 70% corvina. Valpolicella Superiore is created
with at least a year of aging, and must be 12% alcohol or more.
The traditional center of Valpolicella production uses the name
'Valpolicella Classico' - about half of all Valpolicella falls into
this category.
Valpolicella can be a fruity, medium-weight red wine, but because
of recent production troubles and overplanting it can often be acidic
and thin. They can have a light cherry flavor, with licorice hints
and slightly bitter finish. Robert Parker went so far as to call
it "insipid industrial garbage" at one point. It appears
that Valpolicella producers are trying to improve their wines to
combat this appearance.
Valpolicella should be drunk at around 56F which is cool but not
white wine temperature. It is normally drunk relatively young, within
3 years. It goes well with light dishes - pork, lamb, eggplant in
red sauce.
Valpolicella
is a red wine created from corvina, molinara, and rondinella grapes
in the Veneto region of Italy. Regular Valpolicella has 11% alcohol
and no more than 70% corvina. Valpolicella Superiore is created
with at least a year of aging, and must be 12% alcohol or more.
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