Why do I let so much time elapse between bottles of Amarone? This is an extra-rich, extra-layered wine because it’s made from grapes that are dried for months, concentrating the flavor and adding a sweet, dried-cherry tone to the aromas and flavors. The Tommasi wine is classic, beginning with a waft of fruit underlain with leather. A velvety texture and more luscious dark, bright, bramble fruit on the palate, with integrated tannins into the finish. We found an especially great winter dinner pairing: a French Meat Pie from a local bakery — the secret is allspice.

Well Recommended: 92 BSE

WHO: Tommasi
WHERE: Valpolicella Classico area, Veneto, Italy
WHAT: 50% corvina, 30% rondinella, 15% corvinone, 5% oseleta
HOW MUCH: $61 (media sample)

About The Author

Becky Sue Epstein
International Editor

Becky Sue Epstein is Palate Press’s International Editor. An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, her work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, www.wine-pages.com and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

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