In recent years, the wine market in the United States has seen a growing attention towards Valpolicella. This versatile wine, which includes different types with unique organoleptic characteristics, has been able to conquer American palates. But which types of Valpolicella are most appreciated in the USA? Are there any reasons behind their popularity? Let’s find out together!!
Valpolicella: A brief introduction
Valpolicella wines are produced in Verona, in the heart of Veneto. It is made mainly from a blend of native grapes, such as Corvina, Corvinone, Rondinella and Molinara, and can be different in style and complexity. There are many types of Valpolicella: Valpolicella Classico, Valpolicella Superiore, Ripasso, Amarone della Valpolicella and Recioto. Each of these has distinctive characteristics that are reflected in their success in the American market.
Valpolicella Classico: A Fresh and Versatile Wine
Valpolicella Classico is the lightest and freshest kind of wine from the area, appreciated for its fruity character and lively acidity. It is a typically young wine with an aromatic profile characterized by notes of cherry, blackberry and red fruits. Its body is light with moderate tannins. In the United States, Valpolicella Classico finds its place among consumers who are looking for easy-drinking wines, suitable for aperitifs or paired with light dishes such as cured meats, fresh cheeses and pasta dishes. Its versatility at the table makes it a popular choice in Italian restaurants and in urban areas where Italian cuisine is highly appreciated. Additionally, Valpolicella Classico is often seen as an accessible option in terms of price, making it attractive to younger consumers or those who want a quality everyday wine.
Valpolicella Ripasso: a medium-bodied wine with great aromatic complexity
Valpolicella Ripasso is known as a middle ground between the simple wine of Valpolicella and the king of local red wines, the Amarone. Its name, Ripasso, suggests the customers which is the method used in its production. It’s made with a direct “re-passing process” on the skins of the dried grapes used for making the Amarone. A process that guarantees the wine to add body, complexity and structure. This method gives Ripasso a greater depth of flavor, with notes of ripe fruit, spices, and sometimes chocolate and tobacco. Considered as a perfect bridge between Valpolicella Classico and Amarone, Ripasso offers good complexity with an accessible price. In the USA, it is very popular with consumers looking for wines with a good quality-price ratio, which can offer greater structure without reaching excessively high costs. This wine pairs well with richer dishes, such as red meats, roasts, and aged cheeses, making it a popular choice in mid- to high-end restaurants. Ripasso also pairs well with American cuisine, which often emphasizes strong flavors, such as barbecue and smoked meat dishes.
Amarone della Valpolicella: The King of Veneto Wines
Amarone is undoubtedly the most iconic and prestigious Valpolicella style. This wine is produced using a unique method called “appassimento,” where the grapes are dried for at least three months before fermentation, concentrating sugars and aromas. The result is a powerful wine, with high alcohol content, full body, and a complex aromatic profile that ranges from dried fruit and jam to notes of cocoa, tobacco, spices, and leather. In the United States, Amarone della Valpolicella has gained a niche among enthusiasts and collectors, thanks to its richness and ability to age. It is often served on special occasions or as a meditation wine, appreciated for its opulence and ability to evolve in the glass.
Amarone is also a perfect match for important dishes, such as braised meats, game and aged cheeses. Although the price is higher than other types of Valpolicella, Americans are willing to invest in bottles of Amarone for prestigious occasions, making it a must-have on the menus of high-end restaurants and specialty wine bars.
Recioto della Valpolicella: the father of Amarone
Definitely less well-known but equally worthy of attention is Recioto della Valpolicella, a sweet wine also produced with the appassimento method. Recioto is the ancestor of Amarone, but the fermentation is stopped before all the sugars are converted to alcohol, thus leaving a sweet, rich and velvety wine. Its notes of dried fruit, plums, ripe cherries and dark chocolate make it perfect to accompany desserts or cakes with dried fruit. In the United States, Recioto is particularly appreciated by lovers of sweet wines and by consumers who want to explore lesser-known Italian wines. However, its limited production and relatively high cost make it a niche wine. Although less widespread than Valpolicella Classico or Amarone, Recioto has found a loyal audience among American consumers who love intense flavors and refined wine experiences.
Reasons for the Success of Valpolicella in the USA
The success of Valpolicella in the United States is linked to several factors. First, the growing wine culture in the USA has led to an increase in interest in Italian wines, known for their quality, history and variety. In particular, Valpolicella’s ability to offer a range of styles from fresh and light to complex and structured allows consumers to find a version that suits their tastes and budget. Second, Italian food and wine have a strong impact on the American culinary scene, and Valpolicella pairs well with many traditional Italian dishes that are popular in the United States. Its versatility at the table makes it a favorite wine in Italian restaurants and in consumers’ homes. From the freshness of Valpolicella Classico to the complexity of Amarone, through the charm of Ripasso and the sweetness of Recioto, Valpolicella wines have earned a prominent position in the American wine market, becoming a symbol of the quality and diversity of Italian wine products.
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