Valpolicella (vahl-poh-lee-t'chell-ah)
One of the best known red wines of Italy. The name which means "valley of many cellars" is a testament to the region, north of Verona where it is made.
Valpolicella, Amarone and Recioto
The most renowned red wines of Veneto are the ones produced in Valpolicella (also known as Valpantena) of which the most representative one certainly is Amarone.
Valpolicella
Made from Corvina, Molinara and Rondinella grapes, Valpolicella wine is medium-bodied, dry and has a strong cherry flavor.
Valpolicella: A light, semi-dry red from near Verona in Italy's Veneto region typically best when you drink it while young.
Vanilla: Aroma and/or flavor of vanilla, characteristic of wine aged in oak.
Valpolicella
region near Verona producing light dry red wines
Vanilla
the smell of new oak ...
Valpolicella (Vahl-poe-lee-CHELL-ah) - Lightweight but refreshing red wine from the Veneto of Northeastern Italy. As Recioto della Valpolicella, a thoroughly different wine, powerful and robust, may be sweet or dry (Amarone).
Valpolicella: A light, semidry red from near Verona in Italy's Veneto, typically drunk young. Recioto Valpolicella, made from partially dried grapes, may also be sweet or sparkling.
VALPOLICELLA
Semi-dry, light-bodied red wine produced in the near Verona, Italy.
VALTELLINA
Wine region in the Lombardy area of northern Italy that produces top quality red wines.
Nearby is Valpolicella, a red wine DOC. Straight Valpolicella may be a pleasant easy drinking red, whereas Valpolicella Classico (from the central region) and Superiore (which denotes a higher alcohol content) may be a little more substantial.
Amarone della Valpolicella
Better quality than simple Valpolicella. The grapes are semi dried before fermentation ...Continue Reading
Amer Picon ...
ripassoA brilliant concept for increasing the amount of flavour and interest in basic Valpolicella. The Valpolicella wine is passed over the unpressed but drained must of an Amarone.
Amarone della Valpolicella, which roughly translates to strongly bitter, describes this robust, rich red wine made in Valpolicella, in the northeast region of Italy called Veneto.
Some of the best known regions within this zone are Soave, Valpolicella, Bardolino and Prosecco.
Northwest-most famous for the Piedmont region the Northwest also has the regions of Val d'Aosta, Lombardy, Liguria and Emilia-Romagna to its credit.
Used with several other grapes to create the light red regional blends known as "Bardolino" and "Valpolicella" that have a mild fruity flavor with hints of almond. The blends include Rondinella, Molinara (and Rossignola for the latter wine).
Unusual wine-making practice of Valpolicella, in which wine made during the recent vintage is reserved, then placed atop the pressed grapeskins and lees in the vats just used for Amarone and allowed to ferment further in contact with those skins, ...
Corvina - Along with the varietals Rondinella and Molinara, this is the principal grape which makes the famous wines of the Veneto: Valpolicella and Amarone. Valpolicella wine has dark cherry fruit and spice.
Cassis Blanc / Condrieu / Chardonnay / Valpolicella Classico / Pfalz Weissburgunder (Pinot Blanc)
Carpaccio of Salmon or Tuna
Chianti Classico or Rufina / Vino da Tavola from / Tuscany / Puligny-Montrachet / Australian Chardonnay ...
Corvina Veronese, red wine grape and the principal varietal in both the Valpolicella and Bardolino wines of the Veneto region in north-eastern Italy.
There are three varieties permitted in Valpolicella. What are they?
Corvina, Rondinella and Molinara.
Corvina is considered the region's best grape, making a sour cherry-like vibrant wine.
From the district of Verona in the Veneto region come the red wines of Valpolicella and Bardolino and the whites of Soave. Tuscany is famous for the red wines of the various Chianti zones.
MOLINARA:
Acidic red wine grape mostly grown in the Veneto region of Italy and used to create the "Valpolicella" and "Bardolino" blends, along with the Rondinella and Corvina grape wines.
MONASTRELL:
(see Mourvedre below).
In the north east, the Veneto region churns out lots of Valpolicella (a light, cherry-laced red) and Soave (crisp, often watery white), as well as some intriguing wine made by part drying the grapes before fermentation (Amarone and Recioto).
by comparing a red wine with high tannins and lower acidity, such as a Cabernet Sauvignon or Shiraz (Yellowtail Shiraz from Australia is a good example-not expensive) with a red wine with lower tannins and higher acidity, such as Valpolicella from ...
Perhaps the most famous wine from Italy is Chianti. You may have seen it - the one in the straw-covered bottle - from the Tuscany region. Barolo and Valpolicella are other popular Italian red wines, while the Italian white of choice is Soave.
Valdadige an inter-regional DOC produced in the provinces of Verona (Veneto) and of Bolzano and Trento (Trentino-South Tyrol)
Valpolicella produced in the province of Verona
Vicenza produced in the province of Vicenza ...
 See also: Wine, Grape, Style, Region, Aroma
  
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