Wine is not my favorite thing to drink. In fact I would rather have a beer than a glas of fermented grape juce. However, while the taste of wine isn’t my drink of choice their is something to be said about the names of them. One such name is Valpolicella – a wine that is made in Italy.
Perhaps I am a daft nitwit but doesn’t just saying Valpolicella tingle your tung? It makes you want to drink some or in my case smile. So, I will let you say it five more times. Valpolicella, Valpolicella, Valpolicella, Valpolicella, Valpolicella. As Tony Cenicola wrote in the times:
“Valpolicella seems to have fallen off the face of the earth.
Not literally, of course. The vines are still growing there in the Veneto region of northeastern Italy, and the bottles are still being filled and shipped. Yet this once ubiquitous wine now seems kind of absent.
Back in the 1970s and ’80s, even American children knew of Valpolicella. That unnerves me. Children shouldn’t know of such things.
Yet they did.
“Commercials for one of the biggest brands, Bolla , played regularly on radio and television, and the euphony of the phrase was as catchy as Orson Welles declaring that Paul Masson would sell no wine before its time” (nyt, 2017.)
Apparently, Valpolicella has a younger brother and frankly I love the name even more! Try and not smile after saying this: Amarone della Valpolicella.
According to the times Amarone della Valpolicella is fancy. No really? Just look at the name! Amarone della Valpolicella!
That just ooses fancy. The times tells us about Valpolicella and Amarone della Valpolicella since the 1980s writing:”Both wines originate in the same region of the Veneto, north of Verona, and are made from the same grapes: primarily corvina, with some rondinella and corvinone. Molinara and a few other grapes are also permitted in smaller quantities. .
The production of Amarone, as is evident by the formal name, is interwoven with Valpolicella. Traditionally, a small percentage of grapes in the region are dried after harvest until they became sweet and concentrated. They are then fermented into a sweet wine, Recioto della Valpolicella. The concentration of sugar in the dried grapes produces high alcohol levels in which yeast cannot survive generally dying before fermentation is complete leaving a sweet, unctuous wine.
Occasionally, though, the Recioto ferments until it is dry. This is Amarone, a powerful wine with alcohol levels that can surpass 16 percent. Dang!
16% sounds like you only need a glas to end your night.
Don’t open Recioto della Valpolicella while you watch scandle tonight. You’ll forget what happened.
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