6. Highlights of the Veneto Venice is one of the metropolitian and tourism centers of Italy/Europe Bellini invented at Harry’s Bar in Venice in the late 30’s Verona known for its horse butchers and hearty cuisine Veneto deals with the juxtaposition of being Italy’s largest producer of generic wine while also making some of Italy’s finest wine in Amarone
7. Wine Styles of the Veneto Charmat method(AKA: tank method): Used for Prosecco, a quicker bulk oriented method using large tanks to produce sparkling wines in 1/4th the time of methodechampagnoise wines. Wines are generally of lesser quality however. Appassimento(used for Amarone production): Drying of grapes for a 3 month period during the winter. Decreases water content and concentrates the sugars. Wines are fermented to dryness and usually high in alcohol ~15% Recioto: A shorter drying period then Amarone, and wines are sweet and chocolaty. Ripasso: Standard Valpolicella is added to the lees of a recioto fermentation which produces a second fermentation giving more prominent flavor and higher alcohol.
8. Important Wines AmaronedellaValpolicella DOC: Mostly Corvina, Molinara, Rondinella and Negrara. Corvina is star. Dried fruit flavors with notes of tabacco, leather, spices and are an experience like none other when aged. Valpolicella/Ripasso DOC: Simple Valpolicella is very much like simple Pinot Noir. Bright cherry fruit flavors and baking spice. Ripasso is commonly referred to as baby Amarone with its darker fruit, earth and spice notes along with higher alcohol Soave DOC: Has a bad international reputation, but is having a renaissance of late with producers focusing on quality wine rather then bulk. Prosecco DOCG: Clean, crisp and refreshingly fruity. Peach and citrus notes usually dominate. Larger bubbles than champagne, and usually do not maintain their bubbles as long as champagne.
