En kylig tisdagskväll i april promenerar maken och jag ner till Vinoteket på Kungsholmen för en amaroneprovning. 20 personer samlas runt borden och de fyllda glasen klirrar av förväntningar. Vad är det som gör detta vin så speciellt och som gör att vi svenskar flockas kring flaskorna? Utöver klimatet är det druvorna och den speciella tillverkningen som gör detta vin så fantastiskt. De lokala sorterna rondinella, corvina och molinara med sina karaktäristiska drag skördas som vanligt på hösten, men sedan låter man druvorna ligga och torka i ca 100 dagar. Kvar blir russinlika druvor med hög koncentration som sedan krossas, jäses och får därefter ligga på träfat i nästan fyra år. Till sist tappas vinet på flaska och får ligga ytterligare något år. Många amaroneviner lagras i 10–15 år! Vi fick även prova Ripasso, en favorit som alltid finns i vinhyllan hemma. Det är ett vin som får jäsa en andra gång tillsammans med jästresterna från alkoholjäsningen av amaronevinet. Provningen avslutades med en tallrik kallskuret och livliga diskussioner om favoritdruvorna.
A chilly Tuesday night in April my husband and I strolled down to Vinoteket on Kungsholmen for an Amarone wine tasting. 20 people gathered around the tables and the glasses clinked of expectations. What is it that makes this wine so special and that makes us Swedes flock to the bottles? In addition to the climate, it is the grapes and the particular production that makes this wine so amazing. The local varieties Rondinella , Molinara and Corvina with their characteristic traits are harvested as usual in the fall, but then the grapes are left to dry for about 100 days. What are left are raisin grapes with high concentration which are then crushed, fermented and then allowed to lie on the wooden barrels for almost four years. When the wine is bottled, it’s allowed to age for another year. Many Amarone wines are aged for 10-15 years! We also got to try the Ripasso , a favorite at home . It is a wine that is fermented a second time along with yeast residues from the alcoholic fermentation of the Amarone wine. The tasting ended with a plate of cold cuts and lively discussions about favorite grapes.
A chilly Tuesday night in April my husband and I strolled down to Vinoteket on Kungsholmen for an Amarone wine tasting. 20 people gathered around the tables and the glasses clinked of expectations. What is it that makes this wine so special and that makes us Swedes flock to the bottles? In addition to the climate, it is the grapes and the particular production that makes this wine so amazing. The local varieties Rondinella , Molinara and Corvina with their characteristic traits are harvested as usual in the fall, but then the grapes are left to dry for about 100 days. What are left are raisin grapes with high concentration which are then crushed, fermented and then allowed to lie on the wooden barrels for almost four years. When the wine is bottled, it’s allowed to age for another year. Many Amarone wines are aged for 10-15 years! We also got to try the Ripasso , a favorite at home . It is a wine that is fermented a second time along with yeast residues from the alcoholic fermentation of the Amarone wine. The tasting ended with a plate of cold cuts and lively discussions about favorite grapes.
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