Amarone is not just for steak

A New York sommelier has asked the trade to reconsider food matches for Italy’s richest dry wine.

“Amarone is not just for steak,” said Ruben Sanz Ramiro, head sommelier at Veritas, the largest restaurant cellar in New York city with a collection of 75,000 bottles.

On 4 October, Ramiro was invited to speak at a standing-room-only tutored tasting at the luxurious Gansvoort hotel led by Robin Kelly O’Connor, Christie’s head of wine, Americas, featuring the “Amarone Familes” of Valpolicella.

In New York and elsewhere, the wine is typically enjoyed with steak, yet Ramiro suggests that depending on the style and alcohol level, Amarone can be enjoyed with pork and lighter dishes.

Amarone producers on the panel also suggested spicy Asian dishes, perhaps thinking of the Chinese market.

Amarone is the high-end specialty of Valpolicella in which the grapes are dried in September, undergo a slow fermentation in December and January, before ageing in various forms of wood for three years, then spending more than a year in bottle.

Marisa D’Vari, reporting from New York City

Leave a Reply

Your email address will not be published. Required fields are marked *

Please note that comments are subject to our posting guidelines in accordance with the Defamation Act 2013. Posts containing swear words, discrimination, offensive language and libellous or defamatory comments will not be approved.

We encourage debate in the comments section and always welcome feedback, but if you spot something you don't think is right, we ask that you leave an accurate email address so we can get back to you if we need to.

Subscribe to our newsletters

Champagne Masters 2019

View Results

Rioja Masters 2019

View Results

Click to view more

Subscribe today to get each issue of The Drinks Business as soon as it's published, plus all the latest breaking news and access to our library of back issues.

Subscribe Today!

Subscribe to our daily newsletter

Stay up-to-date with the latest news about the international spirits industry every weekday lunchtime (GMT)