Pizza Night with Amarone

Nine years ago, I became the proud owner of an 800 bottle wine collection, most which had been bought in 1978-1985. I clearly realized that this not only would change my life forever but give me many years of great wines stories with loved ones. I was very new to wine so, I spent many a night researching. In my journey I had many unexpected “wine-awakenings”. The first came to me thru Italy!
My wife and I were having a Pizza night and I wanted to pull from the cellar. So, I pulled one of the oldest in my collection, a 1979 Bolla Amarone. As I dove into my pizza, I had no clue that my knowledge and passion about wine would be forever changed. And, at the time, I truly could not even begin to describe the alluring finesse, complexity, aroma and taste that to this day has never been replicated.
Amarone in Italian stands for “The great bitter” to differentiate from its dessert counterpart Recioto. It goes through one of the most unique process I’ve ever studied. It’s a predominate blend of two main grapes Corvina, Rondinella and is allowed to ripen the longest in order to get the highest levels of sugar. Then the grapes are dried traditionally on straw mats into a process called appasimento or rasinate (to dry and shrivel) before the fermentation process. This process creates a ripe, raisiny, full bodied wine with very little acid. It usually high in alcohol and has a very port like quality.
I truly became an Amarone lover in that moment and have had some outstanding Amarone, albeit not as old, since then, with and without pizza!
Want to have your own Amarone experience? Come see us in April during our Italian Wine celebration.

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