I’ve been trying to learn a lot more about wines in the past year. Only recently have I discovered the Amarone - a favorite of one of my close friends. This week, the LCBO Vintages site has a special focus on the Amarone and Ripasso. As part of their “Understanding” series, they provide a general overview of this lovely wine:
UNDERSTANDING AMARONE
It’s fairly simple. Each producer determines the drying time of their grapes. Ideally, the grapes should raisinate in a temperature- and humidity-controlled environment to prevent rot. The dehydrated grapes are pressed and fermented dry. Since over 50% of each grape’s liquid (mostly water) is lost to the dehydration process, the flavours of the final wine are intensely concentrated and the alcohol level is anywhere from 2-5% higher than a typical table wine. The secret of this wine’s resurgence is directly related to the popularity of intense, fruit-forward New World wines. Amarones share some of the flavour profile of California Zinfandel or Australian Shiraz, but with a more refined balance between the complex aromas and flavours.
My two favorite Amarone’s are from Masi and Villabella ‘Fracastro’.
Entries (RSS)