Amarone: The Bold Red Wine You Need to Know
By Tony Margiotta
Introduction to Amarone
What is Amarone?
Amarone is not just a wine; it’s an experience. Known for its bold flavors and complex character, Amarone is a prestigious red wine hailing from Italy’s Valpolicella region, located in the northeastern part of the country. The full name, Amarone della Valpolicella, highlights its origin, which is essential to understanding this wine's uniqueness. Amarone is crafted from partially dried grapes, a process that concentrates the sugars and flavors, resulting in a rich, full-bodied wine with a high alcohol content, typically between 14% and 16%.
The Rich History of Amarone
The story of Amarone is as intriguing as the wine itself. Its roots can be traced back to ancient Roman times, when winemakers in the Valpolicella region began drying grapes to produce wines with intense flavors. However, Amarone as we know it today didn’t emerge until the mid-20th century. Initially, this wine was likely an accidental discovery when a batch of Recioto, a sweet wine made from dried grapes, fermented too long, turning the sugars into alcohol. The result was a dry, powerful wine that was initially referred to as "Recioto Amaro" (bitter Recioto) before evolving into "Amarone." Over the decades, Amarone has gained worldwide acclaim, becoming a symbol of Italian craftsmanship and tradition.
The Unique Winemaking Process of Amarone
The Appassimento Method
One of the most distinctive aspects of Amarone is its winemaking process, specifically the use of the appassimento method. This ancient technique involves drying the harvested grapes on bamboo racks or in well-ventilated lofts for several months. During this period, the grapes lose up to 40% of their water content, concentrating the sugars, flavors, and tannins. This drying process, which usually lasts until January or February, is crucial in giving Amarone its rich, full-bodied character and high alcohol content. The dried grapes, often covered in noble rot (Botrytis cinerea), develop a unique flavor profile that combines dried fruit, earthy, and spicy notes.
The Importance of Grapes in Amarone
The quality and selection of grapes are vital in the production of Amarone. Traditionally, Amarone is made from a blend of three grape varieties: Corvina Veronese, Rondinella, and Molinara. Corvina, which typically constitutes the majority of the blend, provides structure and acidity, while Rondinella adds color and floral aromas. Molinara, though less commonly used today, contributes acidity and a lightness to the wine. Some producers may also include other varieties like Corvinone or Oseleta to add complexity. The careful selection of only the healthiest, ripest grapes is essential, as the drying process will further concentrate any flaws present in the fruit.
The Fermentation and Aging Process
Once the grapes have dried sufficiently, they are gently pressed, and the fermentation process begins. Due to the high sugar concentration in the dried grapes, fermentation can be slow and challenging, often lasting up to 50 days or more. The long fermentation, combined with the skins' contact during this period, extracts deep colors, intense flavors, and robust tannins. After fermentation, Amarone is aged in oak barrels, with some wines spending anywhere from two to five years maturing before they are bottled. This extended aging process allows the wine to develop complex secondary and tertiary flavors, such as leather, tobacco, and dark chocolate, further enhancing its luxurious character.
The Terroir of Amarone
The Valpolicella Region
Amarone’s excellence is deeply rooted in its terroir—the combination of soil, climate, and topography of the Valpolicella region. Located in the Veneto region of northeastern Italy, Valpolicella is characterized by its rolling hills, limestone-rich soils, and a climate that balances the warmth of the Mediterranean with the cooling breezes from the nearby Alps. This unique microclimate provides the ideal conditions for growing the Corvina, Rondinella, and Molinara grapes. The region is divided into several subzones, each offering subtle differences in soil composition and exposure to sunlight, which can influence the final flavor profile of the wine.
How Soil and Climate Influence Amarone
The soils of Valpolicella are primarily composed of limestone, clay, and volcanic elements, which contribute to the mineral complexity and structure of Amarone. The well-drained soils ensure that the vines do not retain excess water, which is crucial for producing concentrated grapes suitable for the appassimento process. Additionally, the region’s climate plays a pivotal role. The warm, sunny days followed by cool nights during the growing season help preserve the acidity in the grapes while allowing them to ripen fully. This balance of ripeness and acidity is key to Amarone’s powerful yet elegant profile. The unique interplay of soil, climate, and traditional winemaking techniques makes Amarone a true expression of its terroir.
Tasting Notes of Amarone
Aroma and Bouquet
Amarone is celebrated for its complex and alluring aroma, which captivates the senses even before the first sip. Upon pouring, you’ll notice an intense bouquet of dark fruits such as black cherry, plum, and fig, intertwined with dried fruit notes like raisins and dates. These are complemented by a rich tapestry of secondary aromas, including hints of dark chocolate, licorice, leather, and tobacco. The aging process in oak barrels often adds a subtle touch of vanilla, spice, and sometimes a smoky undertone, enhancing the wine’s overall aromatic complexity. This multi-layered bouquet is a hallmark of Amarone, inviting you to explore its depth with each sniff.
Flavor Profile
The first taste of Amarone reveals its full-bodied and velvety nature, offering a harmonious blend of power and elegance. On the palate, the wine showcases an intense concentration of flavors, with ripe dark fruit at the forefront—think blackberries, black cherries, and prunes. These fruit flavors are beautifully balanced by earthy notes of forest floor, tobacco, and leather, which add a layer of complexity. Amarone also has a characteristic bitterness, which is more pronounced in traditional styles, providing a counterpoint to the wine’s richness. The tannins are firm yet well-integrated, giving the wine structure and the ability to age gracefully over time. The finish is long and satisfying, with lingering notes of dried fruit, spice, and sometimes a hint of balsamic or coffee, making each sip a memorable experience.
How to Pair Amarone with Food
Pairing Amarone with food can elevate your dining experience, as this robust wine stands up well to rich, flavorful dishes. Its bold character pairs beautifully with hearty meats such as braised beef, lamb, and game, especially when cooked in savory sauces. Amarone also complements aged cheeses like Parmigiano-Reggiano, Gorgonzola, and Pecorino, where the wine’s fruitiness balances the saltiness and complexity of the cheese. For a traditional Italian pairing, consider serving Amarone with dishes from the Veneto region, such as risotto all’Amarone, a creamy risotto cooked with the wine itself, which enhances the flavors on the plate. The wine’s richness also pairs well with dark chocolate desserts, where the bittersweet flavors harmonize with Amarone’s own chocolate and dried fruit notes. When pairing, remember that Amarone is a wine meant to be savored slowly, so choose dishes that can stand up to its boldness and allow the wine’s full spectrum of flavors to shine.
The Different Styles of Amarone
Traditional Amarone vs Modern Amarone
Amarone production has evolved over the years, leading to the emergence of two distinct styles: traditional and modern. Traditional Amarone, often favored by purists, focuses on the time-honored winemaking methods passed down through generations. These wines are typically characterized by a more pronounced bitterness, a reflection of the high tannin content and extended maceration periods. They also tend to have a more rustic, earthy profile, with flavors leaning heavily towards dried fruits, leather, and spices. Traditional Amarone is often aged in large, neutral Slavonian oak barrels, which allows the wine to develop complexity without overwhelming it with oak flavors.
On the other hand, modern Amarone producers have embraced newer techniques and technologies, resulting in a slightly different expression of the wine. Modern Amarone tends to be more fruit-forward, with a focus on ripe, fresh fruit flavors and a softer, rounder mouthfeel. These wines are often aged in smaller, French oak barrels, which impart more vanilla, spice, and toasty notes to the wine. The bitterness is generally less pronounced, making modern Amarone more approachable to a broader audience. Despite these stylistic differences, both traditional and modern Amarone maintain the wine’s core characteristics of richness and complexity, offering something unique to every palate.
Amarone Riserva: What Makes it Special?
Amarone Riserva is a special category of Amarone that denotes a wine of exceptional quality. To be labeled as Riserva, an Amarone must undergo a longer aging process, typically at least four years before release, compared to the standard two years for regular Amarone. This extended aging period allows the wine to develop deeper, more complex flavors and a smoother texture. Amarone Riserva is often made from the best grapes of a particularly good vintage, ensuring a higher concentration of flavors and a more refined structure. These wines are known for their remarkable aging potential, often capable of maturing for decades, evolving in the bottle to reveal layers of new aromas and flavors over time. Amarone Riserva represents the pinnacle of Amarone production, offering a wine experience that is both luxurious and unforgettable.
The Aging Potential of Amarone
How Amarone Evolves Over Time
One of the most intriguing aspects of Amarone is its remarkable aging potential. This wine is designed to evolve gracefully over many years, with its flavors and aromas becoming more complex and integrated as time goes on. In its youth, Amarone is characterized by bold fruit flavors, robust tannins, and a high alcohol content, which can sometimes be overwhelming if consumed too soon. However, with patience, Amarone undergoes a transformation in the bottle. Over time, the tannins soften, the fruit flavors become more nuanced, and tertiary aromas like leather, dried herbs, tobacco, and dark chocolate emerge, adding layers of complexity. This evolution can continue for decades, with some of the best Amarones developing beautifully for 20 years or more. Wine collectors and enthusiasts often seek out older vintages of Amarone, knowing that the wine’s character will have deepened, offering a more sophisticated and rewarding tasting experience.
Best Practices for Storing Amarone
Proper storage is essential to ensure that Amarone reaches its full aging potential. Like most fine wines, Amarone should be stored in a cool, dark place with a consistent temperature, ideally between 55°F and 60°F (13°C to 15°C). Humidity levels should be around 70%, which helps prevent the cork from drying out and allows the wine to age without oxidation. Amarone bottles should be stored horizontally to keep the cork moist, ensuring a proper seal. If you don’t have a wine cellar, a wine refrigerator can be a good investment to maintain the ideal conditions. It’s also important to minimize exposure to vibrations, as these can disturb the sediment in older wines, potentially affecting the wine’s clarity and taste. When storing Amarone, consider laying down several bottles, as tasting the wine at different stages of its evolution can be a fascinating experience. For those who appreciate mature wines, the effort to store Amarone properly is well worth the reward.
How to Buy and Serve Amarone
Selecting the Right Bottle
Choosing the right bottle of Amarone can be an enjoyable but sometimes daunting task, given the variety of options available. When selecting an Amarone, it’s essential to consider the producer, vintage, and style that best suits your taste preferences. Some renowned producers include Quintarelli, Dal Forno Romano, and Ugolini, each known for their high-quality Amarone. These producers have established reputations for crafting wines that consistently showcase the depth and complexity expected from Amarone. Additionally, consider the vintage, as certain years may produce better wines depending on the weather conditions. For example, cooler years might result in wines with higher acidity and more structure, while warmer years could produce fruitier, more approachable Amarones. If you’re new to Amarone, starting with a well-regarded vintage from a top producer is often a safe bet. As you gain more experience, you might explore different vintages or styles, such as traditional versus modern Amarone, to find your personal favorites.
Serving Temperature and Decanting
To fully appreciate the complexity of Amarone, proper serving techniques are crucial. Amarone should be served at a slightly warmer temperature than most red wines, ideally around 60°F to 65°F (16°C to 18°C). Serving the wine too cold can mute its aromas and flavors, while serving it too warm can emphasize the alcohol. Decanting Amarone is also highly recommended, especially for younger vintages, which may still have some tannic bite. Decanting the wine for at least an hour before serving allows it to open up, revealing its full aromatic potential and smoothing out any harsh edges. For older vintages, decanting should be done carefully to avoid disturbing the sediment that naturally forms as the wine ages. Using a wide-bottomed decanter helps maximize air exposure, enhancing the wine’s bouquet and flavor profile. When it’s time to pour, consider using larger wine glasses with a broad bowl, which allows the wine to breathe and directs the aromas towards your nose, ensuring an optimal tasting experience.
Amarone's Role in Italian Culture
Amarone in Festivals and Celebrations
In Italy, Amarone holds a special place not only on the table but also in the cultural traditions of the Veneto region. This wine is often featured in festivals and celebrations, symbolizing the rich heritage of the Valpolicella area. One of the most notable events is the annual Anteprima Amarone festival, held in Verona, where winemakers from the region showcase their latest vintages. This event attracts wine enthusiasts and experts from around the world, offering a unique opportunity to taste Amarone directly from the producers and learn more about the craft behind this exceptional wine. Additionally, Amarone is frequently enjoyed during important family gatherings and holidays, where it is paired with traditional Italian dishes. The wine’s robust and luxurious nature makes it a fitting choice for celebratory occasions, embodying the Italian passion for good food, fine wine, and the joy of shared experiences.
How Amarone Reflects the Italian Way of Life
Amarone is more than just a wine; it’s a reflection of the Italian way of life, which values tradition, craftsmanship, and the pleasures of the table. The meticulous process involved in making Amarone—from the careful selection of grapes to the lengthy aging in oak barrels—mirrors the Italian dedication to quality and attention to detail. In many ways, Amarone encapsulates the essence of Italian culture, where time-honored practices are cherished, and the results are meant to be savored. The wine’s bold, complex flavors are a testament to the rich history and diverse terroir of the Valpolicella region, while its versatility in pairing with food highlights the Italian philosophy that wine and cuisine are inseparable. Amarone is a celebration of life’s pleasures, best enjoyed in good company, where the wine’s depth and richness can be fully appreciated.
Frequently Asked Questions about Amarone
What is the difference between Amarone and Recioto?
Amarone and Recioto are both wines made from partially dried grapes in the Valpolicella region, but they differ significantly in style and taste. Recioto is the sweeter of the two, with fermentation stopped before all the sugars are converted into alcohol, resulting in a dessert wine with a rich, sweet flavor profile. Amarone, on the other hand, is fermented completely dry, meaning that all the sugars are converted into alcohol. This process results in a dry, full-bodied wine with a high alcohol content, intense flavors, and a characteristic bitter finish. Both wines share a common heritage but cater to different palates and occasions.
How long can I age an Amarone?
Amarone is known for its excellent aging potential, with many bottles capable of aging for 20 years or more under proper storage conditions. As it ages, Amarone develops more complex aromas and flavors, such as dried fruit, spices, and leather, while the tannins soften, making the wine smoother and more integrated. The aging potential can vary depending on the vintage, producer, and storage conditions, but most Amarones from reputable producers will continue to improve in the bottle for at least 10 to 15 years. Some exceptional vintages, especially those labeled as Riserva, can age gracefully for several decades.
What foods should I avoid pairing with Amarone?
While Amarone pairs well with a variety of rich and hearty dishes, certain foods might clash with its bold flavors. Delicate seafood dishes, for example, are usually too light to stand up to the intensity of Amarone. Similarly, very spicy foods can overpower the wine’s flavors or accentuate its alcohol content, creating an unbalanced experience. Acidic foods like tomato-based sauces or citrus dishes may also conflict with Amarone’s rich and full-bodied profile, potentially making the wine taste bitter or sour. It’s best to pair Amarone with equally robust foods that complement its richness and complexity.
Is Amarone considered a dry or sweet wine?
Amarone is considered a dry wine. Despite being made from grapes that have been dried to concentrate their sugars, all those sugars are fermented into alcohol, resulting in a wine that is dry rather than sweet. This process gives Amarone its high alcohol content and complex flavor profile, which includes notes of dried fruit, spices, and sometimes a slight bitterness. The wine’s rich and intense flavors might suggest sweetness, but in terms of sugar content, Amarone is a dry wine.
Why is Amarone so expensive?
Amarone’s price reflects the labor-intensive production process, the quality of the grapes, and the time required to create this exceptional wine. The appassimento method, which involves drying the grapes for several months, reduces the yield by about 40%, meaning more grapes are needed to produce a bottle of Amarone compared to other wines. Additionally, the long aging process, often spanning several years in oak barrels, adds to the cost. The expertise required to craft Amarone, along with its aging potential and complex flavors, makes it a premium wine that commands a higher price.
How should I serve Amarone to guests?
To serve Amarone properly, ensure that the wine is at the right temperature—around 60°F to 65°F (16°C to 18°C). Decant the wine for at least an hour before serving to allow it to breathe and open up its complex aromas and flavors. Use large, tulip-shaped wine glasses with a broad bowl to help concentrate the wine’s bouquet and enhance the tasting experience. When pairing with food, choose dishes that are rich and flavorful to match the wine’s intensity. Serving Amarone with aged cheeses, braised meats, or dark chocolate desserts can create a memorable dining experience for your guests.
Conclusion
Amarone is more than just a wine; it’s a testament to Italian tradition, craftsmanship, and the art of winemaking. With its bold flavors, complex aromas, and impressive aging potential, Amarone stands out as one of Italy’s most revered red wines. Whether enjoyed young for its intense fruitiness or aged for its sophisticated depth, Amarone offers a unique and rewarding experience for wine lovers. Its versatility in pairing with rich foods and its role in Italian culture further enhance its appeal. As you explore the world of Amarone, you’ll discover not just a wine, but a story of dedication, history, and the passion of the Valpolicella winemakers.