Backing up the 98pt gold medal-winning 2014 of this wine is the… um… 98pt gold medal-winning 2015. Did someone say something about consistency? Either Luciano Arduini has Luca Maroni in his pocket, or the wine is absolutely, irrefutably, irrevocably, equally as good as last year. Or both, because… well, Italy.
Amarone (dry red wine from semi-dried grapes; brings more concentrated flavour, acid, body… everything) is going crazy right now in Nordic countries, and they basically soak up its whole production, so we’re lucky to find such a great example.
Luciano Arduini are one of the top producers of this style, yet you’d expect to pay triple figures for any example, let alone one of the best. But here we are with something that smacks of fruitcake, super-rich chocolate and spice, plus heady wafts of oaken-rich deliciousness. There is nothing in moderation here. More is more is more. So don’t come back asking for anything else. This is it.
What’s ‘Amarone’ and ‘Ripasso’? We asked Head of Buying, John
“Valpolicella Classico is traditionally made red wine from the Valpolicella region, in the northeast of Italy near beautiful Lake Garda. For Amarone, grapes are picked and then dried in the sun on racks. It’s a dry style of red wine, but drying the grapes concentrates the fruit flavours, acidity and resulting alcohol - basically taking everything up a notch. Ripasso is when Valpolicella wine is fermented a second time on the pressed skins of Amarone wine - ‘re-passed’, if you like. Ripasso tends to have a little bit of the rich, dried fruit characters of Amarone and the lightness of touch of a Classico style Valpolicella, with a bit more tannin - often considered the best value in Valpolicella and a nice way to ease into the polarising style of Amarone.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 60% Corvina, 20% Corvinone, 15% Rondinella, 5% Molinara
- Serving Temp.
From a fertile land rich in history, from the passion and hard work of our family, comes the legendary wine that is the emblem of this region: Amarone! The color is ruby red and the scent is intense and elegant. Structured and decisive on the palate it is warm, soft, velvety and very persistent. It accompanies game dishes, skewered meats, roasts and aged cheeses. It is advisable to uncork the bottle at least an hour before serving it at a temperature of 16-18 ° C.
Italian wine regions are by far some of the most difficult to learn about. With over 350 official wine varieties, it can be very easy to get lost. Never fear though, you'll see some of your old friends such as Cabernet Sauvignon, Merlot, Pinot Noir, Pinot Grigio and Sangiovese as well as some new friends such as Chianti, Arneis, Fiano, Nebbiolo and Vermentino. Italian wines are a match made in heaven for food, but can easily be enjoyed on their own. Good food and good wine - THAT is the Italian way.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 4 medium sebago potatoes, cut into 4cm pieces
- 1 large red capsicum, thickly sliced
- 1 large green capsicum, thickly sliced
- 1 large eggplant, cut into 4cm pieces
- 2 tablespoons olive oil
- 1 bulb garlic, halved crossways
- 1/3 cup mint jelly, warmed
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh thyme leaves
- 8 lamb loin chops, trimmed
- Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.
- Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.
- Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.