Valpolicella Wine: An Introduction
Valpolicella wine is a type of red wine produced from grapes grown in the Veneto region of northeastern Italy. The wine is known for its light-bodied, refreshing taste and is made primarily from Corvina, Rondinella, and Molinara grapes. In this article, we will take a closer look at what makes Valpolicella wine unique, how it is made, what it tastes like, and what foods to pair it with.
Valpolicella grapes are primarily made up of three varieties, including Corvina, Rondinella, and Molinara. The Corvina grape is known for its rich color and aromas, while Rondinella adds depth and structure to the wine. Molinara, on the other hand, gives Valpolicella its characteristic tartness.
To be labeled as Valpolicella wine, the grapes must be grown in the designated Valpolicella region of Italy, which is located within the province of Verona. The wine must also meet specific criteria for winemaking, aging, and production, including a minimum alcohol content of 11%.
Valpolicella wine is known for its light, lively taste with fruity notes of cherries, blackberries, and redcurrants. It has low tannins and a fresh, tart finish. The wine's acidity gives it a refreshing quality, making it an excellent option for summertime sipping.
Valpolicella wine pairs well with a variety of foods, including grilled meats, pizza, pasta dishes, and antipasti. It's also an ideal accompaniment to light salads and seafood dishes. When it comes to serving, Valpolicella should be slightly chilled, around 15-18°C, to bring out its fruity notes while keeping the acidity in check.
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