food pairing for amarone

Hello all,

any suggestions for a dish that would bring out the best in a 1998 Amarone della valpo?

Thanks, Thomas in St Louis

Reply to
ThomasPrinzie
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I asked this a couple years ago, and the answer was "none"! Cheese would be good. I think it's such an interesting wine that the point is the wine, not the pairing with food. Just MHO

Reply to
jeffc

One often hears of Parmigiano Reggiano. In particular if you can get the "vacche rosse" variety.

Mike

Mike Tommasi, Six Fours, France email link

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Reply to
Mike Tommasi

Beef in Amarone

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served with Amarone (no kidding), though to be perfectly honest, I was not persuaded this was a good use of even a mediocre bottle of Amarone.

Reply to
Bill Davy

Cheese, not your girlyman velvetta or brie but parmesan and "blue" cheese the heavier the better,

Robust chocolate shows wll too.

There is an area in the DOC are on the hill above Negrar (cere Negrar)where Quintarelli, Dal Forno, Ca Del Monte(a former client), Masi, Allegrini and other own vineyards or buy grapes, for some reason the fermentation process used to make amarone, recioto and ripasso wines, gives the wine a cinnamon like nose and distinctive fruity flavor, different then wines sourced from other areas. For these a dessert with cinnamon marries well.

Reply to
Joe Rosenberg

Thomas,

One of my favorites is osso bucco. I have had an amarone with the traditional veal osso bucco which is a wonderful pairing, the flavor of the veal shanks (and marrow) work well with the richness of the wine. I have also had an amarone with a lamb shank based version but it didn't quite work as well. Now that I think of it, I just might have to do an osso bucco for our Christmas dinner hmmmm...

Thanks, Tom AZ (after a few month absence)

Reply to
Tom AZ

Cheese/meat ravioli with a very thick tomato sauce would be one suggestion.

Reply to
Uranium Committee

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