Valpolicella Superiore 2011

Valpolicella Superiore 2011

D.D.O.P

I have so often found Valpolicella disappointing and this was also true of this one. Very easy to drink and yes, with that very distinct flavour and aroma of cherries, but it was weak, almost as if it was a glass of wine prepared for a child, the glass largely water. Perhaps I am looking for something in a glass of Valpolicella that is not there.

From the label;

This Valpolicella Superiore has intense notes of fruits of the forest and cherries. With good structure and harmonious balance. It is an ideal accompaniment to red meat, game and cheese. Once opened consume within 3 days.

Aglianico del Vulture 2009

Aglianico del Vulture 2009

We drank this thoroughly enjoyable Italian wine on a dark winter evening with a very rustic (my cooking) tomato pasta dish. Deep and smooth, its rich and intense colours brightened the evening.

from the label;

Grapes: Agalianico

Style: Bold & spicy

Taste: Ripe plum, cherry & blackberry notes

With: Robust meat dishes or aged cheeses

Deep ruby red in colour, this elegant wine is powerful with a complex bouquet, intense notes of ripe plum, cherry and blackberry, all elevated by a hint of warming spice.

Expertly produced by native winemaker Paolo Montrone, Aglianico del Vulture is one of the most traditional DOC wines in Southern Italy. Aglianico grapes are hand-picked from vineyards situated on the volcanic slopes of Mount Vulture. The late-ripening Aglianco variety thrives in the fertile soil which contains mineral rich deposits from ancient lava flows. This wine is traditionally vinified and aged in oak barriques to add structure and depth.

A great pairing for robust meat dishes or aged cheeses.

Purchased from Sainsbury's

Amarone Della Valpolicella Classico 2010

Amarone Della Valpolicella Classico 2010

Denominazione Di Origine Controllata E Garantita (DOCG)

An Italian red wine. It is rich, ripe, raisiny and full bodied, with very little acid.

This is made from partially dried grapes; Corvina (40-70%), Rondinella (20-40%) and Molinara (5-25%). ‘Amarone’ means “the Great Bitter”, which helped distinguish the wine from the local ‘Recioto’ , which is sweeter.

Unlike wines which exploit the ‘noble rot’, the production of Amarone retains the quality of the grape skin, which contributes much to the tannins, colour and flavour of the wine. The grapes are now allowed to bunch too close together and a flow of air is maintained around them to prevent the onset of moulds etc.

The grapes are harvested in the first two weeks of October. Traditionally, the grapes are allowed to dry on straw mats. The process is called appassimento or rasinate in Italian, which means to dry and shrivel. This concentrates the juices within the grape.

15.5% Prodotto in Italia