Valpolicella is a wine from my early wine years. It was one of the first I truly enjoyed, and it was pretty cheap at Safeway. I haven't really been back to revisit Valpolicella now that my tastes have refined and I know a bit more about wine than I did 25 years ago. So, thanks Bob, once again for not only digging up memories, but now, I can use your recommendations to really re-experience Valpolicella wines, and fish up a bargain. Maybe I'll get lucky at the Trader Joes, but there are a couple at Total Wine that are reasonably priced.
I finally understood Amarone wines when I had the pleasure to taste a 30 year old Amarone from the late Giuseppe Quintarelli. In my opinion i've never tasted anything so amazing in my life. Out of this world. The texture, the balance, the flavor, the weight. Amazing. From that experience I've learned that Amarone's need to be aged +20 years, the outcome will blow your mind. Producers are important so take note. Quintarelli, Del Forno, Bertani, Zyme ect.
@@bobpaulinskimasterofwine you have inspired me to open a bottle of co-op ripasso from the Wine Society this evening. Very nice it was too. We are living off ready meals, takeaways and meals out at the moment as we are having a new kitchen installed. Anyway, the ripasso went well with grilled chicken this evening. Look forward to your next video.
And here you are talking about my second favourite wines: Amarone and Valpolicella ❤ I recently went back home in Italy and discovered an amazing Amarone: a 2018 Sartori. OMG it's good! It was around £32 euros which for Italian supermarket prices it's quite expensive but it was SO good that I asked an Italian guy who is a wine exporter to get me THAT Amarone in the UK (unfortunately you can't find it in the UK). Thanks Bob for this wonderful video 💖💖
Great content, thank you for sharing your knowledge. I will definitely have a look at your channel library. Can you create content for Soave and Prosecco as well? Grazie mille, Maestro!
Another interesting and educational video. Thanks for putting it out. With a limited budget it was great seeing you taste the wine from TJ. The recommended wines is a nice add to your video, albeit many are bit price for me. Cheers.
@@bobpaulinskimasterofwine Yes, you do a great job suggesting wine at a range of prices. Thank you. The Kirkland Sauvignon Blanc recommendation (different video) was s fantastic pick up for me.
I’ve grown to love Valpolicella. I two or so years ago I took a basic intro to Italian wine online course and Amarone was recommended to me. I tried La Giaretta Amarone Valpolicella and it smelled like petroleum jelly. The Luigi one you had is the one that made me love Amarone. My favorite is the Tomassi Valpolicella Classico Supiriore. I saw the Amarone in the thumbnail. Have you had that one?
I love Valpolicella as well, especially Ripasso. I’ve had the entire range from Tomassi, consistently a solid source. As for the petroleum smell, I’m not sure about that one. Some versions have a bit of botrytis, it can lend to the unique aromatics.
Isn’t that the craziest thing? I need to research it a bit more, but I do know it was intentionally submerged. I’ll open it soon, maybe I can work it into a future video. Cheers. 🍷
Absolutley love Amarone! As one of the other commenter stated, it was my entry point into really getting into wine. I’ve had several of your suggestions and they are all excellent values in my opinion. One thing I’ve wondered: for the average Amarone, what is generally the target drinking window for aging?
Hi Jay, thank you for posting a comment. It’s good to read the suggestions have worked well. In terms of the best time to drink Amarone, four to eight years from the vintage is a general guide. Most examples can show well for many additional years. Cheers. 🍷
I recently drank a Amarone from 2013, cork was slighly crumbly but it was still beatiful drinking although colour already started to turn into the direction of brownish tones and there was a lot of tertiary aromatics. I have the feeling that in most cases its best between 5 to 10 years after harvest year.
Hi Bob, great video yet again; I have a question that is a little off topic; your videos have convinced me to lay some bottles away for a while to age; I have a dark room in my 100 year old basement that varies slowly in temp from 57 f in the winter to 64 in the summer with minimal daily swings; and I can keep the humidity around 50-65 percent; do you think this is suitable for long term (5 or more years) aging? I’ve read a lot of conflicting evidence regarding conditions needed. I know you’ve spoken briefly on this topic before
Hi Zachary, thanks for the good word. Your storage conditions sound good. The temps are good, not too much swing. The humidity level is good as well. You should be good to go!
I don't have much Amarone, but I'm curious about the aging potential. I thought I might have an older bottle, but after checking the oldest is 2010, so not so old and I assume still relatively young.
Hi Brian, I have some going back to the late 1990’s. I was going to include one in this video, but the one I popped was corked. Typically, the aging potential is quite good, but they also drink well when relatively youthful.
not really a super fan of valpolicella, I often thinks that's its too simple. but interesting about the law change. i do love Amarone, like amarone that a some sweet entry, like ca. 6 g/L. not too sweet, but some residual sugar. when it gets some age on it as well, its really lovely. think 2016 drinks super well now, when some of the fruit turns to a drier style and with the sugar it gets a bit jammy.
I don’t drink basic Valpolicella often, but when I do, it’s a bit chilled. Valpolicella Ripasso can be very good in my opinion and the wines should only improve with the production rule change. As for Amarone, a bit of RS lends an impression of added volume on the palate. 🍷
@@bobpaulinskimasterofwine what a conincidence, I'm working with Fool 😂 or rather, the restaurant affiliated to it. But yeah, insane taxes and markups💸
Quite similar on key points, drying takes places for months, typical loss of 30-50% of the water content. The style of VdP vary, but generally the harvest for is early for high acidity levels, minimum of 14% alcohol, with three years of aging, half of that in wood.
If you're looking for more video content on Italian wines, click on this link for Barolo. th-cam.com/video/c4XAr5zQ2_c/w-d-xo.html
Valpolicella is a wine from my early wine years. It was one of the first I truly enjoyed, and it was pretty cheap at Safeway. I haven't really been back to revisit Valpolicella now that my tastes have refined and I know a bit more about wine than I did 25 years ago. So, thanks Bob, once again for not only digging up memories, but now, I can use your recommendations to really re-experience Valpolicella wines, and fish up a bargain. Maybe I'll get lucky at the Trader Joes, but there are a couple at Total Wine that are reasonably priced.
Hi Ron, I’ll guess the you were drinking Bolla 25 years ago. Me too! 🍷
Thanks the video, I know what I will have next week end ! Ripasso
Me too! 🍷
Thank you so much. I've been wanting to know more about Amarone for months.
I’m glad you found it helpful. 🍷
Thanks again and keep em coming.
Thanks for the good word!
I finally understood Amarone wines when I had the pleasure to taste a 30 year old Amarone from the late Giuseppe Quintarelli. In my opinion i've never tasted anything so amazing in my life. Out of this world. The texture, the balance, the flavor, the weight. Amazing. From that experience I've learned that Amarone's need to be aged +20 years, the outcome will blow your mind.
Producers are important so take note. Quintarelli, Del Forno, Bertani, Zyme ect.
Quintarelli is one of the best. Producers are important, as is the case with most wines. Top vintages, easy 20+ years as you noted. Cheers. 🍷
Love the wine and the region. Thanks, Bob.
Some of my faves as well. Thanks for the good word. 🍷
@@bobpaulinskimasterofwine you have inspired me to open a bottle of co-op ripasso from the Wine Society this evening. Very nice it was too. We are living off ready meals, takeaways and meals out at the moment as we are having a new kitchen installed. Anyway, the ripasso went well with grilled chicken this evening. Look forward to your next video.
@@stevenholt4936 Hi Steven, so glad to hear you’re popping a Ripasso!
That Zenato Ripasso is a wine I used to buy frequently. Very good value in my opinion.😊
I like the entire range from Zenato. 🍷
agreed. The 2006 was quite good if I remember. Price has not increased much either over the years compared to other regions.
@@bobpaulinskimasterofwine Me too. But the Amarone 2017 was disappointing. Maybe it's not ready.
@@marciobukowski9836 It’ll vary by producer. 2017 is a mixed bag, with some very good gems to be found, others not so much.
Great video Bob! You encouraged me to pick up something that I haven't had in a while for the weekend. Keep the videos coming. Salute
Thank you James. Glad to hear it! Cheers. 🍷
And here you are talking about my second favourite wines: Amarone and Valpolicella ❤ I recently went back home in Italy and discovered an amazing Amarone: a 2018 Sartori. OMG it's good! It was around £32 euros which for Italian supermarket prices it's quite expensive but it was SO good that I asked an Italian guy who is a wine exporter to get me THAT Amarone in the UK (unfortunately you can't find it in the UK). Thanks Bob for this wonderful video 💖💖
Hi Laura, I’m glad you liked the video. Sartori can be a great value. Their wines have improved in recent years. 🍷
Love those wines, good video, cheers
Thank you for the good word. 🍷
Great content, thank you for sharing your knowledge. I will definitely have a look at your channel library. Can you create content for Soave and Prosecco as well? Grazie mille, Maestro!
Thank you. I appreciate the good word. This is one of my early videos. I’ll add Soave and Prosecco to the list, it’s currently a long queue. Cheers!
Another interesting and educational video. Thanks for putting it out. With a limited budget it was great seeing you taste the wine from TJ. The recommended wines is a nice add to your video, albeit many are bit price for me. Cheers.
Thank you Matthew. I try to hit a range of price points with the thought that it will offer something for everyone. 🍷
@@bobpaulinskimasterofwine Yes, you do a great job suggesting wine at a range of prices. Thank you. The Kirkland Sauvignon Blanc recommendation (different video) was s fantastic pick up for me.
@@Matt_Bykowski Glad to hear that!
I’ve grown to love Valpolicella. I two or so years ago I took a basic intro to Italian wine online course and Amarone was recommended to me. I tried La Giaretta Amarone Valpolicella and it smelled like petroleum jelly. The Luigi one you had is the one that made me love Amarone. My favorite is the Tomassi Valpolicella Classico Supiriore. I saw the Amarone in the thumbnail. Have you had that one?
I love Valpolicella as well, especially Ripasso. I’ve had the entire range from Tomassi, consistently a solid source. As for the petroleum smell, I’m not sure about that one. Some versions have a bit of botrytis, it can lend to the unique aromatics.
Great info. I’m a recioto fan. Both valpolicella and Soave!
Same here, although I haven’t had a Soave Recioto in years.
@@bobpaulinskimasterofwine Swing on by, I still have a couple of 09's from Suavia. 🙂
@@carlcadregari7768 ‘09’s very good! 🍷
Tell us more about the underwater wine ❤
Isn’t that the craziest thing? I need to research it a bit more, but I do know it was intentionally submerged. I’ll open it soon, maybe I can work it into a future video. Cheers. 🍷
Absolutley love Amarone! As one of the other commenter stated, it was my entry point into really getting into wine. I’ve had several of your suggestions and they are all excellent values in my opinion. One thing I’ve wondered: for the average Amarone, what is generally the target drinking window for aging?
Hi Jay, thank you for posting a comment. It’s good to read the suggestions have worked well. In terms of the best time to drink Amarone, four to eight years from the vintage is a general guide. Most examples can show well for many additional years. Cheers. 🍷
I recently drank a Amarone from 2013, cork was slighly crumbly but it was still beatiful drinking although colour already started to turn into the direction of brownish tones and there was a lot of tertiary aromatics. I have the feeling that in most cases its best between 5 to 10 years after harvest year.
@@thomasbahr2806 That's a good approximation, although the specific producer and vintage will come into play.
Can you have a video recommending the books you use to become a wine expert? That will help me a lot ! Thanks
Thank you for the suggestion. I’ll look into it for a future video.
Hi Bob, great video yet again; I have a question that is a little off topic; your videos have convinced me to lay some bottles away for a while to age; I have a dark room in my 100 year old basement that varies slowly in temp from 57 f in the winter to 64 in the summer with minimal daily swings; and I can keep the humidity around 50-65 percent; do you think this is suitable for long term (5 or more years) aging? I’ve read a lot of conflicting evidence regarding conditions needed. I know you’ve spoken briefly on this topic before
Hi Zachary, thanks for the good word. Your storage conditions sound good. The temps are good, not too much swing. The humidity level is good as well. You should be good to go!
Thanks so much, and keep the great content coming!
@@zacharydenka2452 Thank you!
Ever had any Dal Forno? If so, is it ok to drink em upon release. I know they’re much better with age but I am a little impatient 😅
I’ve had Dal Forno, one of the better producers. Patience with wine is a constant challenge. 😂
i love gaglioppo from calabria
Big tannins, full style, needs some aging. Not the easiest to find, at least not so much where I live.
I don't have much Amarone, but I'm curious about the aging potential. I thought I might have an older bottle, but after checking the oldest is 2010, so not so old and I assume still relatively young.
Hi Brian, I have some going back to the late 1990’s. I was going to include one in this video, but the one I popped was corked. Typically, the aging potential is quite good, but they also drink well when relatively youthful.
not really a super fan of valpolicella, I often thinks that's its too simple. but interesting about the law change. i do love Amarone, like amarone that a some sweet entry, like ca. 6 g/L. not too sweet, but some residual sugar. when it gets some age on it as well, its really lovely. think 2016 drinks super well now, when some of the fruit turns to a drier style and with the sugar it gets a bit jammy.
I don’t drink basic Valpolicella often, but when I do, it’s a bit chilled. Valpolicella Ripasso can be very good in my opinion and the wines should only improve with the production rule change. As for Amarone, a bit of RS lends an impression of added volume on the palate. 🍷
Was hoping for a comment on the wine of the sea. Seemed gimmicky.
It does seem gimmicky. Maybe I can work it into a future video. I’m not expecting much from it.
California prices are crazy😂 $25 will get you a good Amarone in Europe
I can find sub $25 Amarone, but not solid examples. Cheers. 🍷
Come to Singapore, and you'll see what crazy is 😂 Masi for 80-90usd. Let alone prestigious wines like dal forno
@@JaeJayJ. I know, been there a few times. Last visit included a visit to Fool, nice wines, crazy prices!
@@bobpaulinskimasterofwine what a conincidence, I'm working with Fool 😂 or rather, the restaurant affiliated to it.
But yeah, insane taxes and markups💸
@@JaeJayJ. Small world! 😂
How similar is the amarone recioto process to that of vin de paille from the Jura?
Quite similar on key points, drying takes places for months, typical loss of 30-50% of the water content. The style of VdP vary, but generally the harvest for is early for high acidity levels, minimum of 14% alcohol, with three years of aging, half of that in wood.
@@bobpaulinskimasterofwine interesting. Thank you