THE INSIDE GUIDE: AMARONE WITH FOOD
Pumpkin soup? One might think to pair just about any other food than this with a big, full-bodied Amarone. A light, seasonal, almost vegetarian dish, if it weren’t for a slyly incorporated roast chicken liver (we’ll come back to this later – see opposite page) matched to a muscular red wine with tremendous dry extract that touches 40 grams per litre, about 10g more than other powerful reds? Yet this pairing is not only one of the most provocative and novel achieved in the Valpolicella region, Amarone’s home, but also one of the greatest.
Why does pairing Amarone with food present such a challenge? The art of pairing
