Valpolicella Recioto: Rediscovering its Place at Vinitaly
For Recioto, it takes a brave palate. But cheese and, why not, salami—if without garlic—are also excellent choices. For companies participating in the Valpolicella Crû consortium, Recioto is a wine to rediscover and reintroduce to the table, broadening its gastronomic horizons.
In short, for the seasoned Valpolicella enthusiast, it’s time to question traditional pairings, such as the classic with shortcrust pastry, and instead embrace new dishes to create unusual flavor combinations. Essentially, the goal for this venerable Valpolicella wine is to regain the popularity it once enjoyed, especially in competition with the more renowned Amarone.
Comparison between Amarone and Recioto
Two significant wines, which for a long time followed a common path. Amarone, until a few years ago, was considered a “bitter” Recioto, and only recently have these two products shed their shared denomination.
While Amarone has enjoyed recent success, appreciated and sought after by oenophiles worldwide, Recioto has not seen the same luck; some still wrongly consider it a lesser wine, suitable for all palates—even those less refined.
Event at Vinitaly
To restore the image of Valpolicella Passito to its rightful standing among great wines, during the upcoming Vinitaly, held at the Verona Fairgrounds from April 4 to 9, Recioto will have a dedicated space at the Valpolicella Crû stand. Visitors will have the opportunity to appreciate its versatility across various food pairings.
This space will especially showcase the 1998 production from the eleven member wineries.
Comment from Cecilia Trucchi
«Recioto,» comments Cecilia Trucchi, young owner of Villabellini, «is one of Italy’s oldest wines. I believe it deserves new prominence with a significant platform.»
Additionally, the occasion is doubly tempting—one not to miss. At the consortium’s stand (block C3, pavilion 8), tastings will include bites based on chicken livers with pumpkin, foie gras, and salami, all strictly accompanied by Valpolicella Passito.
Menu and initiatives at Vinitaly
A unique menu, personally curated by Pietro Leopoldo, president for western Veneto of the association Arte in Tavola. The association’s stand covers 200 square meters within the gastronomic citadel of the event.
«Valpolicella Crû,» explains Trucchi, «is a collaboration project among producers aimed at enhancing the viticultural, enological, and commercial efforts of its members, thereby strengthening the relationship of trust with consumers and sector operators.»
Member wineries of the consortium
The wineries involved in the consortium are: Stefano Accordini of Pedemonte, Allegrini of Fumane, Begali of Cengia, Brigaldara of San Floriano, Bussola of Negrar, Nicolis of San Pietro in Cariano, Speri of Pedemonte, Trabucchi of Illasi, Venturini of San Floriano, Villabellini of Castelrotto, and Viviani of Negrar.
