April 13, 2018

ALLEGRINI Amarone Della Valpolicella Classico 2009

(Veneto, Italy) $60

Amarone, one of the great red wine classics of Italy, is very difficult to make. Much ends up tasting like dull raisin syrup. But the greatest Amarones are exquisitely rich without being heavy. Their long sweeps of complex flavors are reminiscent of exotic spices, blackberry preserves and something a touch smoky. Seductively smooth, they are an oh-my-God moment when paired with mushroom risotto dusted with aged Parmigiano Reggiano. Allegrini makes one of the most ravishing Amarones around. This gorgeous 2009 year is still available on the market and at its peak right now.

96 points KM

Available at K & L Wines

Tannin is a crucial component that all plants produce and build, not just grapes.

Answer: True.

Tannin belongs to a class of complex compounds called phenols that all plants use for protection, preservation, and defense. Since Neolithic times, plant tannins have been used to prevent the spoilage of animal skins—when "tanning" hides into leather, for instance. As for grapes, tannin comes primarily from skins and seeds (although stems, too, have tannin, but stems aren't typically used in winemaking). Different varieties of grapes are predisposed to have different amounts of tannin. Cabernet sauvignon, for example, has more tannin than pinot noir. The tannin structure in wine contributes to the wine's overall ageability (which is why you can buy those Bordeaux from 50 years ago, and many still taste delicious).

Myth #1: Cab and Chocolate

It may sound inspired—even heavenly–but as marriages go, cabernet and chocolate are a match made in hell (or in the depths of the marketing department). Chocolate is an extremely powerful, profound, and complex flavor. Its… Continue reading

ALLEGRINI Amarone Della Valpolicella Classico 2009

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