awscincy.com - March 3rd - Veneto Valpolicella

Valpolicella DOC [vahl-paw-lee-CHEHL-lah]

Valpolicella is ranked second, only to Chianti, as Italy’s largest producer of DOC red-wine. Located in northeastern Italy’s region of Veneto where the DOC wines is primary made from Corvina, Rondinella and Molinara grapes.

The standard Valpolicella DOC wine is generally a lighter style that emphasizes the wonderful fruit of the grapes.

When labeled “Superiore” they will have a higher alcohol content and will be aged for a minimum of one year.

Those labeled “Classico” usually represent the best wines from the inner classico area and are likely to come from the steeply terraced vineyards of the region.

If labeled “Valpolicella-Valpantena” the wines will be from a separate area called the Pantena Valley.

Even more unique then the level of classification of wines in the area is the different wine making styles.

When most people hear Valpolicella they think of a light, fruity valued wine. This is very true of many of the wines from this region. But it does not tell the complete story of the wines made in this region.

One of the famous wines from the region is called Amarone. It is no more than a Valpolicella on steroids. A full-bodied wine that often has an alcohol content between 15 and 16 percent. To achieve this bold wine a unique wine style is employed that has been in use since the Roman times. Grapes are left unpicked to ripen then picked and layered on mats to further dry. The grapes are often left to dry for four months or longer. Once dried the grapes are used to make wines in a traditional manner but are aged for 3 or more years in oak before release. This technique results in a more powerful, full-bodied wine that is surprisingly soft in texture and rich in flavor.
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While Amarone is well known and sought after in the United States another wine technique called Ripasso is not quite as well know. Sometimes known as the “baby Amarone” this wine can be a real find and a style that is tremendous with food. Wine made in the Ripasso style starts out as a traditional Valpolicella wine. After the Amarone is made (usually around February after harvest) the must (leftover grape pulp and skins) of the Amarone is added to the Valpolicella. The wine will often referment adding color, richness and some tannin. Ripasso is derived from “ripassare” which means to pass over or do over again.

Join AWS as they taste the wines and unique styles of the Veneto region. Steve and Debbie Dietrich recently visited the area and plan on having some special treats prepared representative of the region to enjoy before the tasting. Dinner will begin at 6:00 PM with the tasting starting at 7:30. Please let them know if you plan on attending the dinner so they can prepare accordingly. Attendance for this tasting is very limited.

Host:                     Steve and Debbie Dietrich
Directions:           Google Map
Time:                    7:30 PM    (Dinner 6:00 PM)
Reservations      (513) 385-8873