Tag: Amarone

Bon Wei: Chinese cuisine and Amarone – Italian Cuisine

Thanks to the courage infused by the patron feline of the year for the Chinese calendar, Fiammetta Fadda offers 12 courses and 22 wines. Until February 13, you can do it too

Call them, if you like, elective affinities. Goethe, who was a gourmet, would not be offended. It is a sort of short circuit between the olfactory and gustatory memory that is established at the table and, at its most subtle level, between a dish and the wine that accompanies it. For example oysters and Champagne, or game and Barolo or Bordeaux, to name two very popular pairings now, between lovers' parties and winter dinners.

Therefore, the invitation to a dinner by Chinese regional haute cuisine combined with Amarone, in this case to the labels of thirteen historic wineries of Valpolicella, united in the Association.

Do you know Amarone? That red of great lineage that is born between Verona and Lake Garda from grapes left to dry in the vineyard even until January, therefore with a note that evokes sweetness, but is not "sweet". And you know the Chinese cooking, with its (for us) incendiary chilli, pepper sauces, the specialties that are difficult to decrypt, starting with the name? It must be said that al Bon Wei, in the heart of the Chinese quarter of Milan, the fires are governed by the excellent Zhang Guoqing and that these Amarone speak to contemporary palates curious about novelty.

But if the Chinese horoscope hadn't just entered theyear of the Tiger, a symbol of strength and courage, perhaps the two protagonists of the dinner would not have dared such a provocative experiment. Also because in its canonical structure the Chinese lunch requires the courses to be presented all together, which excludes different wines for each single dish.

Brace yourselves: they have been nine courses, start with the fingers of 'Pork belly and water chestnuts in a smoked Tou Fu crust'And i Dim Sum of the Guardians of Heaven, including the 'Lantern meatballs with lychees, prawns and Goji berries', played on whites Soave and Lugana, also from the area, and on Valpolicella and Bardolino less demanding. Then here, in succession, the four central courses: 'Crispy yellow grouper, neo garlic, almonds and chilli'; ''Yan Shui' duck in the style of Nanking'; ''Guo Qiao' rib of beef in black pepper sauce'; 'Taro, pork and black chili'. Experimenting, as desired, among the thirteen labels. Closing, 'Laohû', The tiger, with sweet on sweet- the Recioto.

But yet. Yet I enjoyed myself and learned that the spice and pepper notes of Amarone cleanse the palate of pork fatness; that the nuances of raspberries and currants soften the strong flavor of the duck; that the vaguely sweet accent of the Amarone can dampen the spiciness of the chili.

All this, by booking, you can experiment until February 13th, the date on which the celebrations for the Year of the Tiger end. The price, 95 euros without the wines, is really stimulating, for the quality of the place, the service, the cultural depth of the dishes, for the fun. Fishing among the thirteen labels of the Association of Historical Amarone Families.

Bon Wei, via Lodovico Castelvetro, 16 Milan. Tel 02 341308. bonwei.it

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Everything about Amarone – Italian Cuisine – Italian Cuisine

His dad is nicknamed Mister Amarone and if he hadn't worked in the family business, he would have given himself to architecture. Raffaele Boscaini of the Masi company has confided to us stories and anecdotes that revolve around the most appreciated Venetian red in the world

Why is it called Amarone a red wine that has among its distinctive features that of being velvety and soft?
I asked it to Raffaele Boscaini, seventh generation of the family that owns Masi Agricola, an illustrious winery, which has made the history of the denomination and has contributed to making Valpolicella and its wines famous in the world. I could not have found a more appropriate and passionate interlocutor: Amarone explained everything to me, starting from another traditional wine of the area, that Recioto that once combined only with traditional Christmas and Easter sweets and that today has found a new youth, as an ingredient in cocktails.
I also asked him about his childhood, what it is like to be the son of a man who has been nicknamed Mister Amarone and to grow with him, playing in the vineyards and breathing the scent of the cellar. Raffaele is seduced by "beauty": he confided to me that if he hadn't worked in the family business he could have dedicated himself to architecture. And from how he told me about his risotto with Amarone, I understood that in his life he also favors the "good", so much so that he appreciates the moments he spends in the kitchen, cooking for his children.

Between a chat and another, we uncorked two bottles, for a virtual toast. I opened Amarone Costasera, because it is the most representative label of the company, with that modern and traditional style at the same time; Raffaele, on the other hand, chose the Costasera Riserva, where an indigenous grape variety from the area is also used, rediscovered by the Masi company. But when asked what his favorite wine was, he confided to us that he has a preference for Campofiorin, another icon of the cellar, which was the precursor of Valpolicella Ripasso.
Near dinner, we talked about the right glass for Amarone, its optimal serving temperature, up to the pairings at the table: if they are classic those with red meat and aged cheeses and the one with pizza is innovative, Raffaele he suggested everyone to leave room for imagination and find the most suitable one for each. As soon as the interview was over, I listened to him and found that Amarone is also excellent with chickpea porridge with rosemary.
Ah, do you want to know why Amarone is so called? Watch the video, to discover this and other curiosities about wine that the world envies us.

10 not to be missed Amarone (2016 vintage preview) – Italian Cuisine

We attended the Amarone Preview in Verona to taste the new 2016 vintage: elegant and balanced, it will be talked about. Our top 10!

The event organized and promoted by the Consortium for the Protection of Valpolicella Wines took place, as usual at the Palazzo della Gran Guardia in Verona on 1 and 2 February. There 17th edition of the Amarone Preview turned the spotlight onvintage 2016, which has been able to benefit from a fresh and balanced climatic trend, thus favoring the production of wines based more on elegance than on power, of a more classic style and, above all, more easily matched at the table. Those of this year are Amarone with persuasive floral and fruity aromas, with less dry extract and less sugary residue and with structure, acidity and tannins in excellent balance.

The samples were tasted this year 54, part already bottled and part still barrel samples.

Our top ten of the amarone

Here are the top 10 not to be missed; buy them now and keep them in the cellar: after a few years of aging, Amarone, like all great red wines, gives its best.

Amarone della Valpolicella 2016 Tenuta Chiccheri (already bottled)

Amarone della Valpolicella Classico Acinatico 2016 Stefano Accordini (already bottled)

Amarone della Valpolicella Classico 2016 Albino Armani (barrel sample)

Amarone della Valpolicella 2016 Brolo dei Giusti (barrel sample)

Amarone della Valpolicella Valpantena 2016 Costa Arènte (barrel sample)

Amarone della Valpolicella Classico La Rosta 2016 Fratelli Degani (already bottled)

Amarone della Valpolicella Classico Campedel 2016 Leg (barrel sample)

Amarone della Valpolicella 2016 Easter Vineyards and Cellars (barrel sample)

Amarone della Valpolicella Classico 2016 Aldegheri (barrel sample)

Amarone della Valpolicella Classico 2016 Bubble (barrel sample)