Amarone

Names like Zenato Doc anchor our Amarone, largely from Veneto.

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Amarone questions

How is Amarone made?

Amarone della Valpolicella is made from grapes that are dried after harvest in a process called appassimento. Drying concentrates sugar, flavor, and tannin before fermentation. The finished wine is fermented dry, producing a powerful red with high alcohol and concentrated fruit. Corvina is the principal grape, commonly joined by Corvinone and Rondinella.

What does Amarone taste like?

Amarone is full-bodied and dry, with concentrated dried cherry, plum, raisin, cocoa, tobacco, spice, and bitter-herb flavors. It often has noticeable alcohol, firm structure, and a warming finish. Because the grapes are dried before fermentation, its fruit can feel rich and dried-fruit-like, though quality examples retain enough freshness to stay balanced.

What is the difference between Amarone and Ripasso?

Amarone is made from dried grapes and fermented dry into a rich, powerful wine. Valpolicella Ripasso is made by passing Valpolicella wine over Amarone grape skins or lees, giving it extra body, flavor, and alcohol. Ripasso is usually lighter, less concentrated, and less expensive than Amarone, while sharing some dried-fruit and savory character.

What food pairs with Amarone?

Amarone needs substantial food such as braised beef, venison, lamb shank, aged Parmigiano Reggiano, or slow-cooked mushroom dishes. Its high alcohol and concentrated flavors can overwhelm delicate dishes. Serve it slightly cooler than room temperature, around 60 to 65 degrees Fahrenheit, and consider decanting a young bottle for an hour before dinner.