Amarone Feb 19

At least once a month it seems one of my loyal readers asks me if I have tasted Amarone, and what I think of it. This newly popular wine, more formally called “Amarone della Valpolicella” is an Italian red made principally from Corvina grapes. They are allowed to dry in a cool room for up to four months, concentrating the flavors and sugars, a process known as “Recioto”. Once fermented fully, this dry red wine has a slight “raisiny” character which most find elegant, with a slight bittersweet taste. It shines as food wine, which is typical of the Old World style. Slow braised Osso Bucco or Lamb Shanks come to mind, where the slow cooking accents the caramelization of the meats sugars.
The answer to my original query is unfortunate. I try Amarone’s regularly, mostly at the insistence of well meaning friends and professionals. The bittersweet raisin element is consistently overwhelming for my taste, and I am yet to taste one that appeals to me. But, I have never met another taster that agrees with me. Most find this a solid, fascinating new taste. And that, my friends, is why we go through all of this. Each of our mouths are different, and that’s what makes this so much fun!