How to Pick Valpolicella Wine

Even if you don't know how to pronounce the name (val-pol-eh-chella), you probably have guessed that this red wine is from Italy. The Veneto region that produces Valpolicella is not as popular as Tuscany or Chianti, but should not be overlooked when you are looking for an easy-to-drink wine that is a out of the ordinary.

Instructions

1. Understand that this is a type of wine, not a type of grape. Valpolicella wines are made from a blend of Corvina, Morlinara and Rondinella grapes.

2. Learn Valpolicella wine characteristics. Valpolicella is light- to medium-bodied, fruity and slightly herbaceous.

3. Discover Valpolicella Superiore. This Valpolicella must be aged for at least one additional year and contain no less than 1 percent higher alcohol content than other Valpolicellas.

4. Become familiar with Valpolicella Classico and Classico Superiore. These wines tend to be more dry, bigger-bodied and darker than regular Valpolicella. To be labeled Classico, the wine must be produced in the original Valpolicella Appellation.

5. Know about Ripasso Valpolicella. Ripasso is a process in which the lees from a previous batch of wine are used to produce the current batch. Lees are sediment leftover from the fermentation process. This wine is more complex in flavor, bigger-bodied and has a higher tannin content than other Valpolicellas.

Tips & Warnings

• Start with regular Valpolicella and work your way up. This will give you a better appreciation for the higher-end Valpolicellas.

• Serve and taste Valpolicella at around 60 degrees.

• This wine isn't made to be aged, so drink while the wine is young.

• The term Ripasso may not always appear on the label. Research to discover vintners that use this process. Try Viviani, Boscaini and San Michelle.

Resources

• Epicurious offers more information on Valpolicella.
• Learn more about Valpolicella at Valpolicella.it.