Learn about Corvina — taste profile, popular regions and more …
The chief variety in Valpolicella and Amarone della Valpolicella of the Veneto region of Italy, Corvina contributes ripe red cherry and blackberry fruit, a touch of tart acidity and valuable tannins to the blend. It is especially well suited to the drying process required to make Amarone. Corvina is also the main grape variety in Bardolino, a light and charming, though not particularly age-worthy, red wine from the southeastern side of Lake Garda, also in Veneto. Key Valpolicella producers may occasionally bottle a single varietal Corvina.
Tasting Notes for Corvina
Corvina is a dry red wine with medium to high acidity, medium body and moderate tannins. Corvina often has tart or ripe red cherry or blackberry and qualities of cocoa powder, peppercorn, rose and green almond.
Perfect Food Pairings for Corvina
Try Corvina and its blends with braised meat, steak, burgers, ribs and aged cheeses.
Sommelier Secrets for Corvina
Because of the dark and almost black coloring of the grape berries, Corvina takes its name from the Italian word, corvo, a local, jet-black raven.
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Allegrini La Poja 1996Corvina from Veneto, Italy
Giuseppe Quintarelli Valpolicella Classico Superiore 1996Corvina from Valpolicella, Veneto, Italy