Veneto Region Tasting
Wines of the Veneto Region of Italy are so incredible on so many levels. They are first and foremost delicious, but they go beyond that. The wines are imprinted as part of their heritage, culture, landscape and more.
I had the privilege of visiting Verona and Treviso last summer. Visiting Verona was like stepping back in time, but with all the present time amenities. It was beautiful, quaint, and elegant. My husband and I love to explore on our own, but wanted a local’s point of view so we decided to book a city walking tour through Romeo and Juliet tours. Our guide was so knowledgeable, we knew we were in good hands. We started the tour off by visiting a wine shop. The proprietor was so charming, he shared some of wines of the region. While we listened, we enjoyed the wines and noshed on some bread, meats and cheeses. We had a few other stops, so we needed to pace ourselves, but I could’ve stayed there for hours listening to him share stories of the different vintners. Our next stop was to a roof top bar. We had the most beautiful view of the city. It overlooked the arena and city center. Our guide shared stories of the local customs. For instance, when toasting with your friends, always make eye contact while clinking the bowl of the glasses, then tap the table with your glass before drinking. This shows that you are engaging with your guests, grateful for their company and by tapping the table top, you are thanking those who made the drink possible (from the vintners to the servers). This is a custom we brought home with us and are sure to do it every time we toast. Our next step was to a basement bar on a gorgeous narrow street. It was tucked away so neatly, you’d miss it if you didn’t know where to look. We enjoyed a glass of Soave with some bruschetta. I was excited to sample this wine. The flavors included peach, honeydew, citrus with some salinity and richness. Our final stop was to the top of a hillside by way of a funicular. Not only was the view spectacular, it was timed impeccably to get us there to see the sunset over Verona. We learned some history and culture by way of food and wine.
Our next adventure was another tour through Romeo and Juliette tours to taste our way through Valpolicella DOCG. Talk about a step back in time! All three wineries ranged in size from 150,000 cases per year down to 30,000. All of three were family owned and either had been in the family for generations or were starting their new venture—each was drenched in the custom of making Valpolicella. Valpolicella is made by harvesting the ripened Corvina, Corvinone, Rondinella and/or Molinara and then drying the grapes for 3-4 months (sometimes longer) this concentrates the flavors of the grapes. The fermentation process is begun and will either be allowed to ferment to completely dry=Amarone or the process is stopped before all the sugars convert to alcohol=Recioto. Another type of Valpolicella is ripasso which is made with the pomace (skins, seeds and stems) from the fermentation of the Amarone added to a batch of Valpolicella for an extended maceration. This process boosts the alcohol and adds a richness to the wine. Valpolicella is a complex, contemplative wine with levels of bright red fruit, raisin or plum, tobacco, spice, oak and more. It gets better with every sip!
Our travels were the inspiration for the tasting designed for Caroline. She was planning a study abroad in Verona and wanted to get a leg up on the area’s wines. We started the evening off with an unfiltered, fermented to dry Prosecco; Col del Lupo Notae Col Fondo DOCG. This Prosecco isn’t your typical light, fruity, slightly sweet libation. It is slightly bubbly, with more minerality and salinity than accustom. It was a great way to cleanse our palate to make way for the heavy hitters known as Valpolicella. Our first Valpolicella was Franchini Valpolicella Classico Superiore Sede’se DOC 2017. This was a fresh, vibrant, fruit forward wine. It was made with Corina, Rondinella and Molinara. The wine maker was a retired Formula One test driver turned vintner.
Our second tasting was a Venturini Amarone della Valpolicella DOCG 2016. This wine was made from grapes harvested from 30 year old vines. It was made from 70% Corvina, 25% Rondinella and 5% Molinara. This wine was deep, rich and full. The flavors ran the gamut from red fruits to spiced plum to cigar box.
Our final tasting was Vantorosso Recioto della Valpolicella Classico DOCG. This wine was ruby red in color, rich spice bouquet with ripened fruits and full velvety flavor. It was made from 50% Corvina, 45% Corvinone and 5% Rondinella.
Our tastings took us back to Verona and catapulted Caroline right into the region. The evening helped her determine what she liked, what she wanted to try more of and how to maneuver her way through the wines of Veneto.
