Earlier this week I had the pleasure of attending a special Vintages dinner at Toronto’s Modus Ristorante showcasing the wines of Allegrini from Veneto, Italy.
Having historically never really been overly fond of Amarone wines, I have tended to avoid having them on my various wine lists. I simply couldn’t get my head around how one was supposed to actually enjoy them with food. Way too much alcohol, residual sugar, and oxidation for my liking… to be quite honest I found many of them to be obnoxious… much like many of the customers who ordered them actually!
I was intrigued as to how the evening would unfold, and how Chef Bruce Woods’ dishes would stand up to the incredibly powerful flavours inherent to the wines of Valpolicella.
It has be said that upon that evening I was rather taken aback by the grace and poise of Allegrini’s wines, something that came as quite a surprise to my palate. I don’t think that I have ever encountered Amarones with such vibrancy, acidity, and energy… and Amarones that sat so very well with food.
I realised that finally, after all these years, I had discovered Amarones that even I could love.
The following day I sat down with the charismatic Marlisa Allegrini to discuss my Italian epiphany…
For more information on how to order Allegrini’s delightful wines through Vintages click here.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he fell in love with that 2000 Amarone