Valpolicella

Valpolicella is a dry, light to medium-bodied red from Veneto in northern Italy, usually made from Corvina alongside other local grapes. Expect juicy cherry, raspberry and red plum with gentle herbs and spice. Fresh, fruity and incredibly food-friendly, it's a great match for pizza, lasagne, tomato pasta, roast chicken, pork and a loaded antipasti board.

Taste:

Fresh fruit is very much running the show here.

Classic Valpolicella is typically dry and light to medium-bodied, with lively acidity, soft tannins and plenty of red cherry, sour cherry, raspberry and red plum. You might also find hints of violet, dried herbs, almond, pepper and gentle spice.

It's lighter and fresher than its much bigger Valpolicella relatives, Ripasso and Amarone, which makes it an easy red to drink without needing an equally heavyweight dinner alongside it.

Some Valpolicella can even be served slightly chilled. Red wine on a warm evening? Problem solved.

Food Pairings:

Valpolicella is a bit of an all-rounder when food gets involved.

Its bright acidity makes it a natural match for tomato-based dishes, including lasagne, spaghetti bolognese, beef ragù, meatballs in tomato sauce, tomato and basil pasta and aubergine parmigiana.

It's also made for pizza night. Try it with Margherita, pepperoni, prosciutto, mushroom, sausage or vegetable pizza.

For something away from the tomato sauce, pair Valpolicella with roast chicken, grilled chicken, pork chops, roast pork, Italian sausages, burgers, charcuterie or an antipasti platter loaded with cured meats, olives and cheese.

Vegetarian options such as mushroom risotto, grilled vegetables, lentil dishes and stuffed peppers work well too.

For cheese, try Parmesan, Pecorino, Taleggio or a mild to mature Cheddar.

Similar Wines:

If you enjoy Valpolicella, Bardolino is worth trying for something even lighter and fruitier from the same part of Italy.

Want to turn up the volume? Ripasso della Valpolicella offers more richness and body, while Amarone della Valpolicella takes the same family of grapes into much darker, richer and more powerful territory.

Beaujolais is another great shout if fresh red fruit and softer tannins are what brought you here.

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More About Valpolicella:

Valpolicella comes from Veneto in northeastern Italy, in the hills around Verona. It's made primarily from local red grapes including Corvina, Corvinone and Rondinella.

The name Valpolicella covers several different styles, which is where things can get slightly confusing. Classic Valpolicella is the fresh, lighter style, while Valpolicella Ripasso gains extra richness through contact with grape skins left from Amarone production. Amarone goes even further, using partially dried grapes to create a much more concentrated wine.

Same neighbourhood, similar grapes, three very different nights out.