Guerrieri Rizzardi Calcarole Amarone della Valpolicella 2011
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Pairs well with red meat, roast venison, curry based dishes, cheeses such as aged grana Padano or monte veronese or pecorino.
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Underbrush, sunbaked earth, crushed herb and ground spice aromas lead the nose. The brawny, concentrated palate offers raisin, cherry marinated in spirits and licorice alongside fine-grained tannins. Roasted coffee bean marks the close.
Guerrieri Rizzardi, the historic wine house in the Veneto region, is a result of the union between two ancient Veronese wine producers of substance; the Counts Guerrieri, owners of a centuries-old estate with vineyards and cellars in Bardolino, and the Counts Rizzardi, who acquired their vineyards in Negrar back in 1649, building the historic cellar of Pojega shortly thereafter. The estate of Dolcè in Valdadige, dating back to the 16th century, has always followed the life of the Guerrieri estate of Bardolino.
In 1913 the two families came together through marriage and Guerrieri Rizzardi was formed: first label 1914.
Guerrieri Rizzardi make full use of the region’s best native grapes (Corvina, Corvinone, Garganega) but they also plant other Italian and International grape varieties including Barbera, Sangiovese, Merlot and Chardonnay due to their suitability to the soils. Guerrieri Rizzardi believes in producing wines as an expression of the soil and of the grape variety, thus enhancing the unique personality and character of each wine. Ultimately, the goal is to produce wines of quality that have fruit purity, structure and are true reflections of their vineyards.
A small yield is the cornerstone of the vineyard philosophy and over the years they have reduced to a quantity level much lower than required by DOC law. In the cellar they combine traditional practices with modern wine-making techniques but at the minimum level of intervention. The work done in the vineyard vastly reduces what must be done in the cellar.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Among the ranks of Italy’s quintessential red wines, Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.
The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.
Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.
Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.
Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.
Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.