Hello all,

any suggestions for a dish that would bring out the
best in a 1998 Amarone della valpo?

Thanks,
Thomas in St Louis

"ThomasPrinzie" > wrote in message
du...
> Hello all,
>
> any suggestions for a dish that would bring out the
> best in a 1998 Amarone della valpo?

I asked this a couple years ago, and the answer was "none"! Cheese would be
good. I think it's such an interesting wine that the point is the wine, not
the pairing with food. Just MHO

> >"ThomasPrinzie" > wrote in message
> . edu...
> >> Hello all,
> >>
> >> any suggestions for a dish that would bring out the
>> best in a 1998 Amarone della valpo?

Beef in Amarone (http://www.spiked-online.com/Printable/00000002D188.htm)
served with Amarone (no kidding), though to be perfectly honest, I was not
persuaded this was a good use of even a mediocre bottle of Amarone.

> >"ThomasPrinzie" > wrote in message
> . edu...
> >> Hello all,
> >>
> >> any suggestions for a dish that would bring out the
>> best in a 1998 Amarone della valpo?

Beef in Amarone (http://www.spiked-online.com/Printable/00000002D188.htm)
served with Amarone (no kidding), though to be perfectly honest, I was not
persuaded this was a good use of even a mediocre bottle of Amarone.

Cheese, not your girlyman velvetta or brie but parmesan and "blue" cheese
the heavier the better,

Robust chocolate shows wll too.

There is an area in the DOC are on the hill above Negrar (cere Negrar)where
Quintarelli, Dal Forno, Ca Del Monte(a former client), Masi, Allegrini and
other own vineyards or buy grapes, for some reason the fermentation process
used to make amarone, recioto and ripasso wines, gives the wine a cinnamon
like nose and distinctive fruity flavor, different then wines sourced from
other areas. For these a dessert with cinnamon marries well.

--
Joe "Beppe" Rosenberg
"Bill Davy" > wrote in message
...
> > >"ThomasPrinzie" > wrote in message
> > . edu...
> > >> Hello all,
> > >>
> > >> any suggestions for a dish that would bring out the
> >> best in a 1998 Amarone della valpo?
>
> Beef in Amarone (http://www.spiked-online.com/Printable/00000002D188.htm)
> served with Amarone (no kidding), though to be perfectly honest, I was not
> persuaded this was a good use of even a mediocre bottle of Amarone.
>
>

Cheese, not your girlyman velvetta or brie but parmesan and "blue" cheese
the heavier the better,

Robust chocolate shows wll too.

There is an area in the DOC are on the hill above Negrar (cere Negrar)where
Quintarelli, Dal Forno, Ca Del Monte(a former client), Masi, Allegrini and
other own vineyards or buy grapes, for some reason the fermentation process
used to make amarone, recioto and ripasso wines, gives the wine a cinnamon
like nose and distinctive fruity flavor, different then wines sourced from
other areas. For these a dessert with cinnamon marries well.

--
Joe "Beppe" Rosenberg
"Bill Davy" > wrote in message
...
> > >"ThomasPrinzie" > wrote in message
> > . edu...
> > >> Hello all,
> > >>
> > >> any suggestions for a dish that would bring out the
> >> best in a 1998 Amarone della valpo?
>
> Beef in Amarone (http://www.spiked-online.com/Printable/00000002D188.htm)
> served with Amarone (no kidding), though to be perfectly honest, I was not
> persuaded this was a good use of even a mediocre bottle of Amarone.
>
>

Thomas,

"ThomasPrinzie" > wrote in message
du...
> Hello all,
>
> any suggestions for a dish that would bring out the
> best in a 1998 Amarone della valpo?
>
> Thanks,
> Thomas in St Louis

One of my favorites is osso bucco. I have had an amarone with the
traditional veal osso bucco which is a wonderful pairing, the flavor of the
veal shanks (and marrow) work well with the richness of the wine. I have
also had an amarone with a lamb shank based version but it didn't quite work
as well. Now that I think of it, I just might have to do an osso bucco for
our Christmas dinner hmmmm...

Thanks,
Tom AZ
(after a few month absence)

Thomas,

"ThomasPrinzie" > wrote in message
du...
> Hello all,
>
> any suggestions for a dish that would bring out the
> best in a 1998 Amarone della valpo?
>
> Thanks,
> Thomas in St Louis

One of my favorites is osso bucco. I have had an amarone with the
traditional veal osso bucco which is a wonderful pairing, the flavor of the
veal shanks (and marrow) work well with the richness of the wine. I have
also had an amarone with a lamb shank based version but it didn't quite work
as well. Now that I think of it, I just might have to do an osso bucco for
our Christmas dinner hmmmm...

Thanks,
Tom AZ
(after a few month absence)

ThomasPrinzie wrote:
> Hello all,
>
> any suggestions for a dish that would bring out the
> best in a 1998 Amarone della valpo?
>
> Thanks,
> Thomas in St Louis

Hi Thomas,
I am from Valpantena, a valley very close to Valpolicella.
I think that the best food for Amarone belongs to the typical Verona's
cuisine, so we can exclude chocolate and other sweet amenities.

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.

You can also try the typical salame, called "soppressa" with "polenta"
(mais soup)

if you want to try the cheese, it must belong to the Verona's country,
so I suggest "Monte Veronese" aged 18 months.

Finally, you can try Amarone "stand alone"


My 2 cents
--
Giorgio68

"jeffc" > wrote in message . com>...
> "ThomasPrinzie" > wrote in message
> du...
> > Hello all,
> >
> > any suggestions for a dish that would bring out the
> > best in a 1998 Amarone della valpo?
>
> I asked this a couple years ago, and the answer was "none"! Cheese would be
> good. I think it's such an interesting wine that the point is the wine, not
> the pairing with food. Just MHO

Cheese/meat ravioli with a very thick tomato sauce would be one suggestion.

"jeffc" > wrote in message . com>...
> "ThomasPrinzie" > wrote in message
> du...
> > Hello all,
> >
> > any suggestions for a dish that would bring out the
> > best in a 1998 Amarone della valpo?
>
> I asked this a couple years ago, and the answer was "none"! Cheese would be
> good. I think it's such an interesting wine that the point is the wine, not
> the pairing with food. Just MHO

Cheese/meat ravioli with a very thick tomato sauce would be one suggestion.

Mike Tommasi wrote:


[cut]

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

[cut]

> 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".

[cut]

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


Hi again Mike, it was a pleasure!

--
Giorgio68

Mike Tommasi wrote:


[cut]

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

[cut]

> 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".

[cut]

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


Hi again Mike, it was a pleasure!

--
Giorgio68