Zenato Amarone Della Valpolicella Classico

Zenato's Amarone della Valpolicella Classico is a full-bodied Italian red at 14.5% ABV, made in the Valpolicella Classico zone of Veneto, close to Lake Garda. It is produced from partially dried grapes, the appassimento method behind every Amarone, where harvested bunches rest for weeks to concentrate sugars and flavor before fermentation. The result is a wine of weight and density rather than delicacy, with concentrated dark cherry and plum, dried-fruit character, and notes of spice, cocoa and tobacco. The texture is velvety and the finish long and warm. Amarone is typically fermented through to a dry or nearly dry style, so the richness comes from fruit concentration and alcohol rather than obvious sweetness. Expect ripe, almost raisined fruit set against a firm, savory backbone. Wines like this usually reward a little air, and an hour or so in a decanter, or at least opening the bottle ahead of time, helps the aromas open up. Serve it slightly below room temperature, around 16 to 18°C, in a large-bowled red wine glass so the aromatics have room. Too warm and the alcohol dominates; too cool and the velvety texture tightens. At the table, it suits dishes with enough fat and flavor to match its intensity: braised beef or short ribs, slow-cooked game, venison stew, and risotto made with red wine or mushrooms. It also works with hard aged cheeses such as Parmigiano Reggiano or aged Asiago, where the savory depth of the cheese plays against the dried-fruit notes. Lighter fish or delicate salads would be overwhelmed. Because of its concentration, it is also a good candidate for sipping on its own after a meal, in smaller pours than a standard red.