Bardolino?

Bob:

You might want to check out

. In the disussion forum, there is a Maryland section. Not sure if it is active though.

Spagnols has a Bardolino kit in their Grand Cru line (4-week 10 litres). It should be pretty good, and a good choice for a first kit.

May be some others, but thats the only one I'm aware of.

Steve

Bob Hendry wrote:

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Dunno about kits.... but

"Bardolino is made from a blend of grapes: Corvina provides body and color, Rondinella is responsible for the wine's characteristic and appealing grassy flavor, Molinara gives the wine fragrance, while Negrara assures softness and freshness."

$ "Bardolino: Pronounced "bard-o-lee-no". One of most popular wines of Italy, Bardolino is a blend of Corvina, Rondinella and Molinara grapes grown on the south eastern shores of Lake Garda in the Veneto region of north east Italy. It has a bright, ruby red colour, a delicate, fresh taste, crisp acidity and a harmonious cherry fruit. Bardolino should be consumed quite young."

"Bardolino: A light, red, slightly-sweet wine produced in the Veneto region of Northern Italy. Bardolino is best drunk when young."

"In Italy's "valley of the wine cellars," also known as Valpolicella, grows the grape known as corvina. Corvina is the fourth most grown grape per ton in all of Italy.

1. A sixth style Bardolino is also made using corvina, but is not called Valpolicella. Bardolino gets it name from the town of Bardolino. This wine would be Italy's answer to Beaujolais, a light no barrel aged red wine meant to be consumed young." [Gene's note: Jack Keller's site suggests Pasteur Red for beaujolais style wines, though I think of Pasteur Red for claret sytle. I'd think Lallemand 71B Beaujolais yeast would do better for Bardolino. From my reading on yeasts, RC212 or Assmanhausen with a coolish ferment and sufficient yeast nutrient could also do nicely (see below). What do the 'experts' think?]

"CORVINA CLASSICO DI-VENETO $139.95- Harvest Conditions: pH 3.60, Brix 21.6º, TA 4.75 g/l Oak: French Alcohol: 12.0-12.5% Sweetness: completely dry Similar Styles: Valpolicella, Luna Rossa Aging: While tempting to drink young immediately on bottling, Corvina Classico will only reveal its delicate (yet powerful!) finish of cherry and almonds after a year, and those with the willpower to tuck a few bottles away will be rewarded by a decade of liquid velvet and bright, lingering fruitiness. Appellation: Cantina Sociale di Illasi, Verona, Veneto, Italy Style: The power grape of Italy's famed Valpolicella, Bardolino and Amarone, Corvina is renowned for fruity, full-bodied wines with cherry aromas and a hint of almond. The Veneto region stretches from the northeast border with Austria down to coastal Venice, with a mild climate ideal for long, controlled ripening and intense grapes. Description: Corvina Classico has lush, intriguing aromas of ripe red cherries and raspberries, delicate hints of almond, toast and spice and a richly tannic finish that has the fruit lingering on your palate. In the historic footsteps of Amarone, a wine fermented with a reserve of crushed grape skins -- the Crushendo™ grape pack brings immense grape tannin and character to the wine, and the special RC 212 yeast enhances the wonderful cherry fruitiness. Food Pairings: Grilled beef and pork, strong dry cheeses (Parmigiano Reggiano or Asiago), pasta with meat tomato sauces, antipasto, veal or roast pork. The gripping tannin in this wine also makes it a natural for red meat and game, and the fruit lifts up herbed or spiced dishes."

Gene