The ever-present question among many Italian wine drinkers is what to pair with Amarone. The first thing to understand is that there are two distinctly different styles of Amarone. There’s the hedonistic, rich and almost sweet style, which pairs great with a ripe blue cheese. Then, there’s the fresher, more refined and polished style that I find pairs well with a large assortment of foods. The wine I picked is in the latter style and truly worth the search.
If there’s one style of food that Amarone screams for, it’s braised beef. It’s something about the velvety rich textures and melt-in-your-mouth quality that braised dishes take on during their long cooking process. Add mushrooms to the mix and you have a dish that is made for Amarone’s larger-than-life personality. Amarone also has a bitter twang on the palate and enough acidity to keep even the heartiest dishes fresh and vibrant.
2007 Pra Amarone della Valpolicella - The nose was gorgeous with plum, raisin, minerals and undergrowth. On the palate, it was remarkably balanced and fresh yet still had a tamed level of richness, as notes of ripe black cherry and soil lingered into the long finish. (93 points)