Valpolicella

June 4th, 2009 by Jeff

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Wines featured in today’s show:

  • Ca’ Rugate Rio Albo Valpolicella 2007  (~$15)
  • Tenuta Sant’ Antonio Monti Garbi Valpolicella Ripasso 2004  (~$20)
  • Tenuta Sant’ Antonio Amarone della Valpolicella 2004  (~$50+)
  • Recommended food pairings from The Som:

    This is easily one of our favorite shows thus far.  When Mr. Bovee and I get to turn people on to some of the most prized but lesser known wines of Italy, it is truly a kick.  But what do you eat with these treasures?  Honestly you can treat the Valpolicella about the same as you would a Cru Beaujolais.  Sure, maybe the flavors lean a little more toward the blackberry…but who cares?  I’m about to give you two perfect Valpolicella recipes.   The first involves the classic pairing with bresaola beef (air cured beef)…

    • 6 ounces (150 g) Italian bresaola, sliced paper-thin
    • 24 small prepared marinated mushrooms or wild mushrooms, sliced
    • 3 tablespoons finely chopped Italian parsley
    • A 3-ounce (75 g) piece of Grana Padano or Parmigiano cheese, finely slivered using a potato peeler
    • 4 or more tablespoons extra-virgin olive oil
    • Freshly ground black pepper
    • 1 lemon, cut into 6 wedges

    Lay the bresaola slices out on a platter, overlapping them slightly.  Sprinkle the mushrooms over the bresaola, and then the parsley.  Arrange the slivers of cheese over the bresaola, drizzle all with olive oil, and sprinkle with black pepper.  Serve with lemon wedges.  Will serve 6.  This is a bit more elaborate than I’d usually make, but will in any case be good.  Don’t have bresaola in a nearby store?  Though the people of Valtellina have done their best to keep the recipe secret, there are versions of it on the net.  The best I’ve found is from the Artisan, found here.

    The second option is:  Thanksgiving dinner.

    A third option for the Monti Garbi or even the Amarone, I would suggest something that mimics its production style.  This is not my own idea but comes from a guy named Wayne Gotts, and I agree with him.   The guy taught more about wine than I will ever know.   These are the rare wines that have as much to do with the hand of man as any wine out there…carefully selected grape bunches, stored in a well ventilated barn or building with dehumidifiers in play, raisinated grapes crushed for whatever is left, then the juice is stored in barrels for a couple of years.  Long, slow and deliberate methods.  Perfect with long, low heat braised meats.

    There are many things that would work wonderfully, but this one is unique and delightful.

    However, remember that the Amarone is a meal in and of itself.  Enjoy it with friends and contemplative conversation.  The wine and you will be the better for it.

    A Note from The Novice (aka Bovee):

    If you’re the average Joe like me, then you’ll have very little idea that “you can treat the Valpolicella about the same as you would a Cru Beaujolais” because you can barely pronounce Cru Beaujolais much less know that there’s a certain way to treat it.   HOWEVER, putting aside my friend’s habit of throwing out fancy French names and terms, these three wines are well worth trying…especially either of the two from Tenuta Sant’ Antonio.   I don’t buy many bottles that are above $30, but that Amarone was drop dead sexy (meaning good), and the Monti Garbi was unbelieveable as well…especially after it opened up (breathed for a while).   If you stumble across one or both, I seriously recommend picking one up.

    One Response to “Valpolicella”

    1. Erik Wait Says:

      Great Episode, I’ve been a wine fanatic for years but I’ve yet to try these varietals. I’ll do so ASAP and taste them along with this video.

      Erik Wait

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