Mike Tommasi wrote:


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Hi Mike,
it's a pleasure to meet you (I often read your posts in it.hobby.vino
and I often found them interesting)

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> You are taking a dogmatic view of pairings. Local pairings sometimes
> work well. Not always. I would say even not often.

Yes, I know.
But I can't stand pairings that don't belongs to the country where the
wine are made.

I am not a professional about wine, only a fan.

Just yesterday noon ( and later ..) I spent 3-4 hours drinking
Valpolicella Superiore, Amarone 2000 and, from oak directly, Amarone and
Recioto 2001, in a my wine-maker's friend cellar in Valpolicella
(Valgatara).

We taste valpo & his friends with soppressa, pancetta and torta
sbrisolona with Recioto.

"The vibrations" was good even if not "politically correct"


> Chocolate (and not articularly sweet either) goes damn well.

It works good, I know.

>>I think that the natural dish is "bollito misto con salsa pearà" that is
>>made with beef baked (not roasted) with a salse made of bread.
>
>
> Delicious, not sure about the pairing. Salsa peara' might overwhelm
> the wine.
>
>
>>You can also try the typical salame, called "soppressa" with "polenta"
>>(mais soup)
>
>
> Soppressa is way too fat and salty for a wine like amarone, you would
> need a less tannic more acidic wine for that, like a good chenin from
> the Loire, or a red from nearby lake Garda.

You are right, maybe let me say "academic"


>>if you want to try the cheese, it must belong to the Verona's country,
>>so I suggest "Monte Veronese" aged 18 months.
>
>
> It must, it must. There you go again. As if anyone outside your area
> could fine Monte Veronese, you cannot even find it in Vicenza.

It would be a "provocation", but how to explain to pair for istance a
"pecorino di Pienza" to an American?

The final message, IMHO, is: the best way to pair Amarone is visit
Verona and his "osterie".

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> Mike Tommasi, Six Fours, France
> email link http://www.tommasi.org/mymail


Hi again Mike, it was a pleasure!

--
Giorgio68