Corvina Veronese

Corvina Veronese is most commonly found in the Veneto region, particularly in the Valpolicella, Soave, and Bardolino DOCs. It is also occasionally used in other DOCs, such as the Colli Berici and the Garda DOC. Corvina Veronese is considered to be a sensitive variety and needs to be grown in a well-ventilated area. It is best suited to soils that are rich in minerals, as this helps to give the wines more complexity. Wines made from Corvina Veronese tend to be fermented slowly and at lower temperatures in order to retain the variety's characteristic aromas and flavors. The most famous style of wine made from Corvina Veronese is the Valpolicella. This dry red is made from a blend of Corvina Veronese, Rondinella, and Molinara grapes and is characterized by intense aromas of dark fruits and spices, as well as a firm tannic structure. Valpolicella is often aged in oak barrels, which adds further complexity to the wine. Other styles of wine made from Corvina Veronese include the Bardolino, which is a light-bodied red with aromas of cherries and spices, and the Amarone della Valpolicella, which is a full-bodied, intensely flavored wine that has been aged for several years in oak barrels. Corvina Veronese-based wines are best enjoyed with a variety of dishes, from lighter fare such as salads and pastas to more robust dishes such as grilled meats or stews. These wines pair particularly well with dishes that feature mushrooms, as the earthy flavors of the fungi bring out the complexity of the wines.