Wines of Verona Tasting at Cafe Maxx

Tuesday, April 11, 2017 - 06:30 PM

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“I have lived temperately, I double the doctor’s recommendation of a glass and a half of wine a day and even treble it with a friend.”

― Thomas Jefferson

 

 

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We have our big Amarone tasting this Friday night with two of the big boys of the Valpolicella Dal Forno Romano and Giuseppe Quintarelli but for those of you that can’t make this event (we have 4 seats remaining!) we have another tasting featuring the wines from this famous wine region of Italy at Café Maxx on Tuesday April 11th.

 

Valpolicella, according to some accounts, means “valley of many cellars,” which seems fitting.  It is derived, they say, from the Greek word poli (many) and the Latin cella (cellar).   This area is approximately 27 miles long and 5 miles wide, it passes north and west of Verona, extending from the Adige River to the Cazzano Valley.  Bardolino and Lake Garda lie to the west and Soave to the east.  The land ranges in altitude from 490 to 1,475 feet above sea level.  The vines in the classico district to the northwest of Verona, are planted on the hillsides and mountain slopes of the valleys of the Adige tributaries and the Fumane, Marano, and Negrar torrents.  Some of the vineyards are terraced with stone.  The cretaceous, calcareous soil is of glacial origins.  And volcanic activity in this area contributed elements to the soil as well.  

The area around Sant’Ambrogio is considered the heart of the Amarone production zone.  Within this area, northeast of Gargagnago, is a valley called Vaio Armaron, which may have given the wine its name.   The blend of grapes typically used in Valpolicella is Corvina (40%-70%), Rondinella (20%-40%), Molinara (5%-25%) and may contain up to 15% Negrara Trentina, Rossignola, Dindarella, Barbera, and/or Sangiovese.  Before 1989 producers were allowed to add as much as 15% of grapes, must, or wine from outside the zone to correct problems from a weak vintage, but this practice is prohibited today.  Corvina contributes color, body, bouquet, flavor, and the basic Valpolicella character to the wine.   Rondinella, which is resistant to disease and rot, is added for its color and strength, tannin and vigor, it also adds some refinement to the azromas.  Molinara, or Mulinara, is also known as Rossara Veronese and Rossanella, is blended in to make the wine lighter and more drinkable.  It also contributes dryness and acidity, as well as that characteristic bitterness.  Negrara, adds softness, freshness and early drinkability.

The first dry Amarone, according to writer Cesare Marchi, was the result of a fortunate accident.  In the early 1950s, Adelino Lucchese, Bertani’s cellarmaster, discovered a barrel of wine in the cellar that had been overlooked and neglected for some time.  Certain that it had spoiled he was about to discard its contents, when curiosity prompted him to take a taste just to see what had happened.  He was astonished to discover that the forgotten wine had a velvety texture and a penetrating perfume, a slightly bitter taste, but not at all unpleasant. 

There is however evidence that the Romans made a type of bitter Recioto for diabetics or other people who couldn’t take sugar.  Sandro Boscaini of Masi pointed out that some of the oldest families in Valpolicella, the Count Campostrini and Count Serego Alighieri, as well as his own produced an Amaro, a dry Recioto.  This would seem to indicate that Amarone is considerably older that Marchi admits.  According to another book called Valpolicella Spolendida Contea Dei Vino, written by Lamberto Paronetto, the name Amarone has been in use since the eighteenth century.  It became popular at the beginning of this century and the name could very well be derived from the Italian word amaro, meaning “bitter” (scholar Scipione Maffei, writing in the first half of the eighteenth century, refers to an amaro, a dry wine from the Valpolicella area), or it could come from Vajo Armaron, where some highly regarded Amarones have been produced for ages. 

 

These tastings at the Cafe Maxx for $35 are the best value of any event that we do. You get to try 8 different wines at the same time, pre-poured so they have a chance to open up and so you can go back through the line-up to get a second and third look at everything. This is how you learn about wine and with master chef Oliver Saucy sending out a few small courses to accompany the wines, you get a taste of Cafe Maxx and an education in wine all at the same time- a great way to spend happy hour.  The fee for this tasting in $35+ tax+ Gratuity for reservations call 954-782-0606.

 

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Verona Wine Tasting at Cafe Maxx
Tuesday, April 11th
6:30pm

 

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Borgoluce Lampo Prosecco 
Price: $20.25       Sale $17.82          Case $207

The Collaltos carry on a family legacy as owners and tenants of 3200 acres of land north of Venice given to their family over one thousand years ago. The signs of history, culture and nature co-exist with farming practices that fully respect what is a centuries-long tradition passed down by the Collalto family. 160 acres of farmland are given over to vineyards for the production of Borgoluce wines and sparkling wines. The Valdobbiadene D.O.C.G. region is home to the vineyards of Borgoluce’s finest Prosecco.

 

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Pinot Project Rose by Skurnik
Price: $14.75       Sale $12.98          Case $151

This rosé marks the latest exciting release from The Pinot Project! The Pinot Project Rosé shows pure PINOT aromas and flavors of raspberries and roses, unoaked to enhance the pure PINK fruit qualities. Outfitted in a stellar new package, this wine is a sure showstopper for all meals, seasons, and occasions.

 

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Zyme Black to White 2014
Price: $32.75       Sale $28.82          Case $335

A blend of 60% Rondinella Bianca, 15% Gold Traminer, 15% Kerner, 10% Incrocio Manzoni.  De-stemming and pressing, several hours of cryomaceration on the skins, gravity sett ling at 7-8°C, controlled fermentation in concrete vats for ca. 20 days. Sur lie maturation for a minimum of 6 months, with weekly bâtonnage. 

Light-bodied and tangy, an easy-drinking white, with flavors of passion fruit, stone, nectarine and grapefruit zest. Rondinella Bianco with Gold Traminer, Kerner and Cross Manzoni. Drink now. 250 cases imported. (Wine Spectator Review)

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Bertani Secco Vintage Edition 2012
Price: $32.75       Sale $28.82          Case $335

An intense red color with ruby highlights. Hints of red currants, blackberries and cocoa powder on the nose, together with spicy notes of black pepper, cloves and nutmeg. On the palate a pleasant flavor of red fruit, sour cherries, concentrated cherry and black tea, followed by fine, powdery tannins with a coffee bean finish. It is a plush wine with good weight and the typical complexity of mature vineyards, though still young and vibrant.

 

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Zyme Oseleta 2009
Price: $89.00       Sale $78.32          Case $908

The original 2001 label presented the name Oseleta contracted into Oz; the ”O” was the fi rst letter of the grape and suggested the shape of a berry, while the “z” alluded to Zýmē and at the same time suggested the second letter of the variety, which is written with an “s” but pronounced as a “z.”

The 2008 label bears the complete name Oseleta since, thanks to the expertise gained through the previous vintages,
Zýmē has achieved the quality goal it set itself.

 

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Remo Farina Valpolicella Ripasso 2012
Price: $58.50       Sale $51.48          Case $597

A distinctive style of wine from Valpolicella in the Veneto, often referred to as the poor man's Amarone. Rather than making wine from dried grapes, as they do Amarone, Rispasso uses an ancient technique where a wine is refermented with the skins and pips of pressed Amarone or Recioto, adding depth and character. Remo Farina's is then aged in 90% Slavonian oak barrels and 10% French and American oak for six months. The resulting wine is leathery and earthy, with plum and cherry fruit, ginger and peppery spice, and a subtle undercurrent of anise. A great value!

 

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2011 Zyme Valpolicella Superiore
Price: $47.75       Sale $42.02          Case $488

"Over a rich, Bordeaux-red background, a pen is writing the name Valpolicella, still uncompleted, however, to suggest the humility and respect with which the winemaker approaches this great classic,whose quality is always being refi ned and improved."

 

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Righetti Amarone 2012 Capitel Roari
Price: $37.25       Sale $32.78          Case $380

From the estate of Capitel De Roari, a field blend of 60% Corvina, 30% Rondinella, and 10% Molinara.  The grapes are spread on straw mats and permitted to dry for 3 months or longer before crushing. Stainless steel fermentation follows and the wine is then stored in slavonian oak for 2 years of aging.  Deep ruby color, full-bodied, a very complex nose that emphasizes dried fruit and almonds with a hint of anise, extremely rich flavors, long, smooth finish and lingering aftertaste.

 

 

The fee for this tasting in $35+ tax+ Gratuity for reservations call 954-782-0606.