Mar 18, 2020
Filippo Bartolotta joins us again to explain the wonders and changing nature of the Valpolicella region in northeast Italy. Filippo tells us about the geological underpinnings of the region, how the winemaking styles developed here, and what's gone on in modern history.
We cover things you many of you have asked about in the past, like...
- Where and what Valpolicella is
- The difference between Valpolicella, Valpolicella Classica, Valpolicella Ripasso, and Amarone della Valpolicella
- We discuss Amarone and why it's hard to make, expensive, and HUGE as a wine (hint-dried grapes = intense wines!)
- We talk about the appassimento technique and how it used to be used to help unripe grapes taste a little better
- Filippo gives us a summary of the 13 valleys of the "Valley of many cellars" , as Valpolicella translates from Latin. He mentions some of the more awesome one like Fumane, Marano and Negrar(which I think we'll see on labels in the future)
- We talk about the blend here and how a grape that we didn't even know existed a few decades ago is now a main part of the quality blends (Corvinone).
- Filippo goes over the flavor profiles of (from lightest to
heaviest here...) and food that goes with it:
- Valpolicella (lighter pastas)
- Valpolicella Superiore (pastas with meat)
- Valpolicella Classica (depends on the producer's styles)
- Valpolicella Ripasso (bolder, heavier grilled meat and vegetables)
- Amarone della Valpolicella (long, slow-cooked meats with a lot of flavor, game, hard cheeses and grilled vegetables)
And finally, the producer list:
- Cult producers: Quintarelli, Dal Forno Romano
- Others: Roccolo Grassi, Latium Morini, Secondo Marco (especially for Classica), Villa San Carlo, Bocaini Carlo (old school Ripasso), Novaia, Ca dei Maghi, Cà la Bionda, Bertani, Pasqua, Tenute Falezza, and Corte Sant'Alba (for biodynamic wines)
Check out Filippo's website for cooking classes and luxury custom tours of Italy!
Don't forget to sign up for online classes: www.winefornormalpeople.com/classes
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