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Allegrini Amarone della Valpolicella Classico
Valpolicella DOC, Italy
About this product
Allegrini's Amarone Classico is one of the appellation's most consistent and food-friendly expressions. More approachable than Dal Forno or Quintarelli, it shows Amarone's essential dried fruit and chocolate character with slightly less austerity — an excellent introduction to the category.
The deductive profile Library
nosedried cherry, chocolate, tobacco, leather, spice
palatefull body, rich dried fruit, firm tannin, long finish
signatureaccessible Amarone — classic dried fruit character without extreme concentration
Service
aging8-20 years
decanting2-3 hours
temperature17C
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Open The LibraryThe quality ladder Library
Amarone Classico — accessible quality benchmark
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Open The LibraryTasting profile
dried cherry, chocolate, tobacco, leather, spice
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Pairings
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Seafood general
Vongole (clam pasta) with bottarga (cured mullet roe) is the great Italian seafood pasta. Pieropan Soave Calvarino's almond-mineral character and saline minerality mirrors the seafood's brine while the almond note echoes the bottarga.
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Charcuterie cheese
Asiago d'Allevo and Amarone della Valpolicella are born on the same Veronese hillsides; the cheese's fruity-nutty character bridges with the Amarone's dried cherry-fig complexity
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cheese
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Meat poultry
Using Amarone in the braise and serving the same wine is the Veronese tradition; Allegrini's accessibility (vs. Dal Forno) makes it the practical choice for this preparation
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Dessert pastry
Pandoro and Amarone is Verona's Christmas tradition; the bread's buttery vanilla richness and the cherry compote mirror the wine's dried cherry-chocolate character
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celebration
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beef
Allegrini Amarone both in the glass and in the risotto; drinking the ingredient creates a complete flavour circle
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casual
Allegrini Amarone's accessible intensity bridges the risotto all'Amarone; cooking with the same wine creates direct flavour unity
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Meat poultry
Cotechino's spiced pork richness and the white beans' earthiness create the substance that matches Amarone's power; the wine's structure cuts through the fat
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food
Allegrini Amarone's concentration bridges the slow-cooked Roman oxtail; the tomato sauce bridges the wine's dark fruit
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