It is my understanding that Amarone is the same belnd of grapes that is used for Valpolicella, dried on racks for a few months prior to crush.
My question is this: Is it possible to take a commercially available Valpolicella kit and add less water to make Amarone at home? I am thinking a five gallon kit made as four gallons (fermented an a 3 gallon carboy and a gallon jug).
I did find an Amarone kit, but it was $88.
I think you would be disappointed with the results for a couple of reasons.
First, the kit is balanced so when it is reconstituted to the proper amount, the acid level is in the proper range. If you add less water, the TA will be higher and the wine may taste out of balance. This can be corrected, but it is additional work.
Second, and more important, much of the typical taste of an Amarone comes from the partial drying of the grapes. I have always found Amarones to have a raison–y quality that I don't think you would get by just making a more concentrated wine.
Just my opinion.
Andy
I agree with Andy's comments. BTW, some kits are made in a similar manner. You might want to research the kit(s) available to you to get a better indication. When I inquired to snipped-for-privacy@brewking.com about the grape varieties used in Brew King's Luna Rossa, they wouldn't tell me but did share that it is made using partially raisined grapes. I can't compare the results to commercial Amarone because I've never tried any of the latter, but it is the most heavy or full-bodied Brew King red I've made.
Richard
Not sure if anyone has already mentioned this.....
The Cru Select Amarone from RJ Spagnols includes a large package of raisins. I have heard some good comments on this wine.
Also, one of the tech guys at Spagnols said that he has added raisins to other wine kits (I believe Valpolicella) with good results.
So try adding a bag of raisins to a less expensive Valpolicella kit.
Steve
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