I-Valpolicella yindawo eyaziwa kakhulu yewayini esifundazweni saseVerona, phakathi kwezintaba ze-Alps neLake Garda (eLago di Garda) esifundeni esisenyakatho saseVeteto sase-Italy.
Iwayini elibomvu elibhalwe ngokuthi "i-Valpolicella" livame ukuvela ku-Corvina Veronese (40-70%), i-Rondinella (20-40%) ne-Molinara (izinhlobo ezingu-5-20%) zamagilebhisi. I-vintner ingakwazi futhi ukungeza izinhlobo ezifinyelela ku-15% ezihlanganisa, ezihlanganisa i-Rossignola, i-Negrara, i-Trentina, i-Barbera no-Sangiovese.
Kunezinye izitayela eziningi zewayini ezikhiqizwa kule ndawo, kuhlanganise newayini elimnandi le-dessert elibizwa ngokuthi i- recioto ne-Amarone, iwayini elicebile, eligcwele elenziwe ngamagilebhisi anomisiwe.
I-Valpolicellas eningi eyisisekelo iwayini elibheke kakhulu etafuleni elifana neBeaujolais new, futhi eqinisweni - kufanelekile noma cha - lihlanganyela ngokufanayo njengewayini elingekho kakhulu.
Ngokusho komngani wami ophethe isitolo sewayini eNew Jersey, abathengi abaningi bangaphandle abacabangi kakhulu ngeValpolicella - bayibona njengewayini elibomvu, elibomvu elinomlingani omncane noma u-finesse. Inkinga isingene kangangokuba ezinye ze-wineries zithathe ukunyathelisa amagama azo ezincwadini ezinkulu futhi zenze konke okusemandleni ukufihla igama elithi "Valpolicella."
Kuyasihawukela, ngoba kukhona kancane kule vinini, futhi kungaba okujabulisayo. Njengesici esivamile ukuthi iwayini livame ukujabulela izimbali ezinamandla, gcwalisa inhlanhla ngezithelo ezinhle, velvety, futhi ube ne-aftertaste ejabulisayo.
Futhi bavame ukuba yi-tannic encane kunezingcingo ezivela ezindaweni zaseTuscany noma Piemonte.
Ukuhlehlela kokunye :
- I-Valpolicella Classico yilokho abokufika abaningi abacabanga ngakho lapho becabanga u-Valpolicella. Iwayini elilula, eliphuza nsuku zonke, elivutha kakhulu ensimbi, ligcinwe emathangi, bese lifaka ibhodlela entwasahlobo. Kuvame ukuba nesibhakabhaka esinamaphiko, ngamanothi ezimbali nezindwangu zezithelo ze-cherry noma zeberry - lokhu nakanjani iwayini elimnandi. Emlonyeni kuyinto elula, i-fruity, futhi inomthelela omuhle we-acidity oshiya isiphetho esihlanzekile. Akuyona okuningi endleleni yezintanethi. Kumele kuhanjiswe ngezifundo zokuqala - i-pasta enezikhwama ezisekelwe inyama kanye nesobho, noma ama-entrees asekelwe emifino.
- U-Valpolicella Classico Superiore uyilwane elihluke kakhulu kusukela ngenhla. Nakuba kwenziwa ngamagilebhisi afanayo, usekhulile ngokhuni okungenani ngonyaka; ivela ngaphezulu ehlelekile futhi ethakazelisayo, futhi kwezinye izimo iyafinyelela eziphakeme kakhulu. Izinkuni zingaba amabhodlela amakhulu, noma amancane amancane, abakhiqizi abathile abasebenzisa ukwengeza ama-tannin ewayini. Kunokuphikisana okuthile mayelana nalokhu, ngoba uValpolicella unesiqephu esikhethekile sezithelo ezivuthayo eziyingxenye evezwe yizinhlamvu ze-vanilla ezongezwe yizinhlamvu. Ngakho-ke, izithelo zomdabu ezingaphezulu ngeke zizisebenzise. Esikhundleni salokho, ukwengeza ama-tannin ewayini abayidlulisela phezu kwezikhumba kanye nembewu eshiye ekuvutsheni kweReicioto (ngaphezulu kwalokho ngezansi). Ama-tanins atholakele alula futhi ajwayele ukugcwala kahle, kuyilapho izikhumba zinikeza ama-aromatics amaningi esiqhingini, futhi zengeze izinkinga eziyinkimbinkimbi ewayinini. Le nqubo, ehlukile kuValpolicella, ibizwa ngokuthi i- Ripassa, futhi ingahlinzeka ngemiphumela emangalisayo. Nakuba u-Valpolicella Classico Superiore angadakwa ngesikhathi esidla, kuzokuhamba kahle nge-entrees eningi ehilelekile, isibonelo.
- I-Recioto della Valpolicella ingenye yewayini elikhulu kunazo zonke ne-Italy. Yenziwe ngamagilebhisi abomvu avunyiwe bese isetshenziselwa ukuma phezu kwama-rack kuze kube sekupheleni kwekwephuzile, lapho ukufudumala kuye kugxila kakhulu amashukela abo futhi kuye kwashintsha izinguquko ezihlukahlukene. Ngemuva kokuvutshelwa, iwayini ikhulile emasokisi noma emabhokisini bese ibhodlela. Umsindo ulula, kodwa yini evelayo "iwayini lokukhohlisa" (ngicaphuna emthonjeni wewayini we-Italian ojulile lapha), isipho esibomvu-obomvu, esine-inky-mnyama sezithombe zika-cherry eziphethwe emakhaleni, okuxubene nezinongo namacebo we-licorice. Ngelinye ilanga, i-Reicioto iyamnandi, ene-flavour izithelo ezimangalisayo nama-tannins aphethwe kahle awanikeza ukuthungwa okuhle. Ukuqeda kuqhubeka futhi kuhlanzekile. Oh yebo - uReicioto uphinde uqine, okungenani u-14% utshwala. Kuhamba kahle ngamakhekhe amahle, kanti abanye basikisela uGorgonzola Dolce futhi .. Emva kokuvutshelwa, iwayini likhulile emakhakheni noma emabhodleni bese ibhodlela. Umsindo ulula, kodwa yini evelayo "iwayini lokukhohlisa" (ngicaphuna emthonjeni wewayini we-Italian ojulile lapha), isipho esibomvu-obomvu, esine-inky-mnyama sezithombe zika-cherry eziphethwe emakhaleni, okuxubene nezinongo namacebo we-licorice. Ngelinye ilanga, i-Reicioto iyamnandi, ene-flavour izithelo ezimangalisayo nama-tannins aphethwe kahle awanikeza ukuthungwa okuhle. Ukuqeda kuqhubeka futhi kuhlanzekile. Oh yebo - uReicioto uphinde uqine, okungenani u-14% utshwala. Kuhamba kahle ngamakhekhe amahle, kanti abanye basikisela uGorgonzola Dolce futhi.
- I-Recioto Amarone yinguqulo eyomile kaReicioto. Iphunga liyinkimbinkimbi ngokumangalisayo: Okufudumele, okuvuthiwe, nge-cherries eqoshiwe, i-licorice, izitini ezishisayo kanye nezinye izinto eziningi. Ngamafuphi, uyathandeka futhi uyamangalisa. Ngelinye ilanga, iwayini ligcwele izithelo ezivuthayo nezithelo ezibabayo (i-amaro isho okubabayo), futhi, kahle, igama lesi-Italian lingu- avvolgente (" elimbozayo ") - kufana nokukhunjulwa. Ama-tannins ahlakaniphile, futhi kuqedile ukuphikelela okumangalisayo. Futhi, iwayini elinamandla. Futhi futhi, kunezikole ezimbili zokukhiqiza: Labo abasebenzisa imigoqo, nalabo abangenalo. Iwayini lalowo owayengaphambili liye ladla ama-vanilla overtones okugcoba e-bouquet, mhlawumbe ne-hint of izinongo, kuyilapho lezo zinsuku zinezinhlobonhlobo zezithelo ezivuthayo. Ukuthembeka, ngiyakuthanda bobabili. Ngokukhonza, i-Amarone iyahamba kahle futhi ihilelekile izitsha zenyama, futhi ngisho nangokwengeziwe ngamashizi. Abantu asebekhulile ikakhulukazi, futhi ngatshelwa ukuba ngizame noGorgonzola Piccante, okuyinto efana neRoquefort.
Kunabakhiqizi abaningi abahlukene. Phakathi kokuhamba phambili kukhona: Quintarelli, Bertani, Masi, Tommasi, Zenato, Tedeschi, Tommaso Bussola, Lorenzo Begali, Allegrini, Igino Accordini, Sartori, Nicolis, Degani, Guerrieri Rizzardi, Monte Cariano, noSanta Sofia.
Njengombhalo wokugcina, ungase uzibuze ngemikhiqizo esivinini. Ukuze uthole i-Valpolicella Classico eyisisekelo, isivuno esivumelekile singama-quintals angu-120 ehektheleni (cishe amathani ayi-5 emathani ngalinye), ne-isivuno sibe yiwayini elingama-70%. Lokhu kuphakeme, futhi akumangalisi ukuthi abakhiqizi abacindezela isivuno emkhawulweni ongavumelekile benza i-quaffing iwayini. Abakhiqizi abangcono banomkhiqizo ophansi we-Valpolicella Classico yabo, ngokulandelana kwama-quintals angu-70 ehektheleni, kanye nezitshalo ezingezansi ezenzelwe uValpolicella Classico Superiore. I-Recioto ne-Amarone, izitshalo ziwela ema-quintals angu-40 ngehektare (cishe amathani ayi-1.5 ngehektare ngayinye). Uma kunjalo kokubili, isisindo samagilebhisi sinciphisa ngokukhuphuka, ngakho-ke kuncane kakhulu okwenziwe ngakho. IPharadesi kufanele lijabulele ngama-sips amancane, emva kwakho konke.