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AMARONE & FOOD
AMARONE
pairs well with a wide variety of dishes from the traditional dishes of the Veneto region (pasta and
bean soup, calves liver, braised beef, horse meat stew, fresh pasta or risotto) to modern Asian fusion cuisine.
AMARONE
exhibits a wide variety of flavors that pair especially well with beef, lamb and veal, grilled steaks,
rustic stews, wild boar, and also duck.
Amarone
can also pair very well with less traditional cuisines such as
ostrich or foie gras particularly when combined with a sauce that uses
AMARONE
as a base.
Mature and robust cheeses are perfect with
AMARONE
, including Parmigiano Reggiano, Monte Veronese,
Pecorino Gorgonzola, Stilton, Roquefort and Danish Blue.
STATUS
DOC
in 1968
DOCG
in 2010
PRODUCTION ZONES
There are
three
production zones:
• Valpolicella Classica
(Sant'Amborgio, Fumane, Marano, San Pietro in Cariano and Negrar),
• Valpolicella Valpantena and
• Valpolicella (East).
The total wine growing area in Valpolicella is about 7.600 ha.
•
DOCG
The traditional Amarone della Valpolicella
must age a minimum of 2 years.
•
RISERVA
The Riserva style must age a minimum of
4 years
•
RECIOTO
This DOCG Passito wine is sweet and
historically important in the Valpolicella
region.
PRODUCTION OF AMARONE
ACROSS THE YEARS
1995
2.500.000 bottles
2005
8.500.000 bottles
2015
19.000.000 bottles
Lake Garda