Italian Wine Question

"Richard Neidich" skrev i meddelandet news:cdJWh.2643$ snipped-for-privacy@newsread1.news.pas.earthlink.net...

As for the first, I do not know the exact producer, but the Recioto della Valpolicella are, sort of, the forefathers of Amarone. SLightly more, or rather more, residual sugar, but has tannins and often (my opinion) a certain bitterness - they do fairly well with a dessert based on bitter dark chocolate, dark fruits of the black cherry type etc. If the dessert contains a whiff of vanilla, that does not detract from the experience.

However, apparently, there are some odd creatures in this branch of the wine family, including _sparkling_ reciotos (or recioti?) - such a one has (praise be my adorable grandmother) never been perpetrated on me[1].

Cheers

Nils

Richard I know nothing about Italian wines but an Italian named Roby has emailed me a couple of times after reading my postings and he seems very knowledgable about Italian wine, perhaps he will be able to help you when he reads this.

Judith

Thank you Nils.

Richard Neidich ha scritto:

I do not know Lenotti, but it seems located in the Bardolino area, near the Garda lake. Valpolicella is not so far, but nevertheless a different DOC. They can do Amarone and Recioto, but I'd prefer producers from the Valpo area. Recioto is usually sweet, and I suppose the 2003 VERY sweet. If it is not one of the few odd sparkling versions of the wine, and if you like the kind of wine, it could be decent.

As far as the raboso, it is a classic "looking for author" wine. No vintage means probably that it is a "table wine". You do not mention the producer. It is not surprising a sparkling (frizzante) "interpretation" because of the high (usually really too high indeed..) acidity of the raboso grape.

luk

Yes, "recioto di soave metodo classico". I had the one from Cantina di Valpolicella and it's very nice, wonderful along with custard-based desserts. Sure enough, it's the only sparkling raisin wine I ever tried.

Yes, the sparkling recioto of Soave is more appealing than the red valpolicella brother!

Luk

recioto is used to indicate a second fermentation on the lees---in modern times that means the wine is "dry". The phrase "Recioto della Valpolicella Amarone, which is dry is now called Valpolicella Amarone, the sweeter versions are called Recioto di Valpolicella.

Masi makes some excellent Amarones & Recioto as does Giuseppe Quintarelli and Dal Forno---before you put the wines down in general, you should taste on of these.

Recioto di Soave is best from Pieropan.

I think you mean "ripasso" Joe...

So to be clear, you now have Amarone della Valpolicella (dry) and Recioto della Valpolicella (sweet).