I’ve enjoyed Amarone before in fine dining restaurants with braised short ribs over creamy polenta, but tonight paired it at home with a Southern U.S. country-cooking staple called Brunswick Stew. With lots of leftovers from smoking too many Pork Butts over the holidays, I used a newly Christmas-gifted enameled cast iron Dutch oven to simmer North Carolina style tomato-based pulled pork barbecue in a savory and sweet (and slightly acidic) stew with vegetables (inc. corn, green beans, celery, potatoes, shallots), garlic, brown sugar, Worcestershire sauce, apple cider vinegar, and tomato purée. It made for an amazing post-holiday, small table, comfort meal on a cold winter night. Decanted the 2020 Allegrini for an hour. Tobacco, leather, spicy/sweet dark fruits with surprisingly tamed tannins. High 16% abv remined me of some of my favorite Ports, but added to the cozy warming of the overall meal setting. The Amarone and Brunswick stew melded perfectly together with their intense savory/sweet/acidic notes. A very satisfying meal. What are your favorites to pair with Amarone? I‘m itching to try out some new things in the new year!
by AnAffableMisanthrope
17 Comments
Very much so. I started with that same Allerghini Amarone at a tasting in Monterey California years ago, and have been trying various others since.
Since you mention North Carolina, you might pop over to Raffaldini vineyards (about an hour north of Charlotte and East of Winston-Salem). Jay learned that to produce decent red wines, he has to put all of his grapes through the appasimento process (Amerone-style drying).
I’m a fan of Amarone. Now I’ll need to make that stew and pull out a bottle.
I’ve been to that winery. It’s a wonderful place, woman owner. They’re a larger producer by vaplolicella standards, though there are many great smaller producers. 2020 is too young, likely that is the release vintage for this year. I spend a lot of time in Verona and have grown to prefer Amarone with good cheese by itself and less with the heavy meal of red meat as so often suggested. I’m a fan of it, especially as they get older. 2020 wasn’t the best year for Amarone. Look for 2019 and put it away for a while. 2015 was a cracker
Zenato is my go to. The quality to price ratio is outstanding and pairs well with brisket. I don’t love Amarone enough to spend $$$ to the extent that I do for BDX or super Tuscans, but always seem to be impressed with that producer
Love Amarone
I have this exact bottle in my basement waiting for a special occasion, because it’s way above my normal budget!
This post made me so happy. I love both Amarone and Brunswick stew! Amarone plays a big role in my professional adult life, and Brunswick stew is a staple every time I visit family in Georgia. So many great childhood memories.
Next time you’re in the mood for Amarone, give Damoli or Brigaldara a try! Would love to know which one you prefer.
Any love for one of most unique and famous wines of the world? Yes. Much love
Used to drink much more Amarone when I first started out. These days I find it too rich but come Christmas I usually have a bottle on hand! Montresor and Ca dei Maghi offer good value, while Zenato gives lots of bang for buck at the higher end.
One of my favorite wines
My absolute favorite had Giuseppe earlier this year and it was absolutely banging
One of my favorites. When we were in Italy 🇮🇹 one summer I always ordered it at dinner and they thought I was crazy. Apparently it’s preferred over the winter
Nice pairing! I’m a Tarheel, born and raised. Thanks for the prompt – I love these components!
Allegrini, great winemaker all round. If you love amarone, I’d recommend to look into the valpolicello of Dal forno. Powerhouse wine that leaves most amarones far behind. Needs to age but is amazing stuff. And then if you can ever get your hands on quintarelli Rosso del Bepi, don’t hesitate. It’s their declassified amarone, that they bottle in years where they don’t “declare” amarone. Magical stuff.
Fun Fact Amarone was invented by accident – it turns out you aren’t really supposed to make 16% ABV “dry” wines…the OG was intended as a partially fermented sweet wine from the region (recioto) that someone forgot about and let ferment all the way.
Not my cup of tea to drink but I love the region and winemaking! I’m surprised more Americans have not caught on.
Yep but it has be aged, it’s waaaaay to powerful
I love Amarone. I think it pairs well with roasted vegetables, steak, beef roast and pizza. I’ve also heard it is enjoyable with a census worker’s liver and lima beans. (Anyone who has read Silence of the Lambs will know about this pairing – not the movie version of Chianti with the liver and beans).