Brigaldara Valpolicella Classico 2010
I wish I could report to you that my sit at the majestic mountain perch you see just below inspires me to deep and reflective thinking. But, such beauty stirs my appetite: I think only of a piping hot serving of canederli allo speck and a glass of Valpolicella Classico.
Brigaldara Valpolicella Classico has long been one of my favorite Veneto wines. Recalling how sensational was the 2007 bottling of that producer’s Valpolicella Classico, I drift off to daydream, forgetting not only the mountains’ majesty, but the canederli too. Unforgivable on both counts. Only the abrupt encountering of my Glühwein cup’s empty bottom shakes me back to the present.
Feeling now especially empty-headed and shallow from this confession, I shall offer excuses in the form of tasting notes which you will find below 😉
One can find the Brigaldara winery located in Italy’s northeast, sitting just outside the village of San Floriano. I understand it rests upon a slope in the Marano Valley, part of the traditional “Classico” zone. The estate holds 50 hectares of land including property, vineyards and olive groves.
Brigaldara Valpolicella Classico is produced from Corvina 40% / Corvinone 20% / Rondinella, Molinara Sangiovese 40%. Grapes are grown at ~ 150-200m and hand harvested during the second half of October.
Tasting Notes / Impressions:
She is a full-figured girl, this Valpolicella, filling the mouth with ample, sensuous body. Dark cherry, plum, shavings of “edelbitter” chocolate, almond, lashings of bacon and spice. Wonderfully balanced all round by delicious acidity. Ripe, satiny tannins lead to a satisfying, clean finish.
Food Pairing Suggestions:
Delicate pasta dishes like tortellini stuffed with spinach and ricotta; fresh egg noodles with butter and matchstick pieces of prosciutto San Daniele. Certainly consider the canederli (dumplings) with speck. Charcuterie, medium-young cheeses. Roasted poultry. Pumpkin risotto with bits of bacon. But, it’s Tuesday night, you say, and you’re feeling lazy? Try Brigaldara Valpolicella Classico with a panino of toasted, buttered bread, thin slices of mortadella and melted asiago cheese. That’ll put you right 🙂 .