Style
Amarone
ah-mah-ROH-neh
Dried grapes, dry wine
Valpolicella grapes dried for months, then fermented dry. High alcohol, bitter chocolate, sour cherry, and a winter coat.
- dried cherry
- cocoa
- fig
- almond
- spice
Appassimento concentrates sugar and flavor; fermenting it dry (unlike Recioto) makes Amarone della Valpolicella. Alcohols of 15–16% are normal. The bitterness (amaro) on the finish is the name and the point.
Ripasso sits below it: fresh Valpolicella refermented on Amarone skins. Recioto is the sweet ancestor. Drink Amarone slightly cool, with cheese or a rich roast — or with nothing, after dinner.
It is not a Tuesday wine. That is allowed.
At the table
Service
61–64 °F (16–18 °C). A wide glass. Decant young bottles.
