Hearty Stews 24 3 REGIONS Several GRAPES Delle Venezie One geographical area

Hearty stews 24 3 regions several grapes delle

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Hearty Stews
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24 3 REGIONS / Several GRAPES Delle Venezie: One geographical area consisting of 3 Regions: •Veneto •Friuli-Venezia-Giulia •Trentino Alto-Adige TYPICAL GRAPES of these regions White: Pinot Grigio •Trebbiano •Pinot Bianco •Garganega •Friulano •Picolit •Prosecco Red: •Corvina, Rondinela Veneto Geographical influences: Lake Garda to the west, Adriatic Sea to the east Key DOCGs: Amarone della Valpolicella Bardolino Superiore Recioto della Valpolicella Recioto della Valpolicella Amarone Soave (Superiore and Superiore Classico) Prosecco Superiore Key DOCs: Valpolicella Bardolino
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25 Valpolicella Ripasso, Amarone and Recioto Method of Production Appassimento Produced from ripe bunches of dehydrated grapes Grapes harvested and dried for several weeks in special drying rooms Ripasso Adds richness, alcohol, soft tannin, and texture Valpolicella refermented on the skins and lees of a Recioto wine Or refermented with dried grapes Amarone Dry wines made from passito (dried) grapes All the sugar is converted to alcohol Recioto Sweet wines made from passito (dried) grapes Fermentation is stopped before all the sugar is converted to alcohol
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26 Corvina: Varietal Characteristics Sour cherries, spice, bitter almond Appassimento Process: Drying the grapes Winemaking 100% Corvina Skin maceration at low temperatures for 8-10 days In February, wine rests on Amarone pomace 18-24 months aging in medium to large oak casks 4 months bottle age before release Winemaker’s Notes Woodland berries Dry and velvety with hints of cherry Full bodied Ripe fruit on finsh
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27 Ravioli Sicily SICILY
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29 Nero d’Avola: Varietal Characteristics Cherries: dried and fresh, plums, pepper spice blend
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