(ANSA) - VERONA- The summer edition of the Consorzio Vini della Valpolicella event for the presentation of the 2017 Amarone vintage, in Verona, unveiled an unprecedented pop face of the king of Veronese reds who, in successfully meeting the seafood cuisine and that of the export target countries, was served at low service temperatures with a view to seasonally adjusted consumption also in catering.
"We often talk about the history and innovation of an important denomination that has 19 million bottles, but in these three days of Amarone Opera Prima we also talked about the innovation capacity of Amarone which has evolved into different stylistic expressions, building an ideal bridge between Valpolicella and the rest of the world "said Christian Marchesini, president of the Consortium for the protection of Valpolicella wines, announcing that the headquarters of the Consortium will be in the name of Bepi Quintarelli, one of the main architects of the success of the king of Veronese wines, ten from the disappearance of the producer of Negrar.
"More and more young people are approaching Amarone and Valpolicella - said Giacomo Sacchetti, chef of the starred restaurant La Cru di Romagnano in Grezzana (Verona) - which are no longer seen only as meditation wines or great roasts. In my work I try to put the territory first, I want to make known the beauty and local excellence even with a different approach. If the territory is a decisive ingredient of my cuisine, so are the wines, not only in the Amarone rice but also in game or cherries served with Valpolicella cream ".
Mauro Lorenzon, the host of the Venice Maschereta and promoter of the Enoiteca Guesteria, said that Amarone is "the prince of the lagoon city, where it is also required in combination with fried fish. With a serving temperature around 16 degrees is preferable to white wines because it does not have sulfur, and it is an ideal wine to put on the menu by the glass because the pouring also allows you to compare multiple labels and multiple production styles ".
According to Chiara Pavan, young woman-chef of the starred restaurant Venissa, in Mazzorbo (Venice), "consumers' perception of Amarone has changed, the approach has become easier. But in general - according to the chef - wine and food have become enjoyable performances on a par with other art ovens. And this means more freedom for those in the kitchen and those serving the dining room: wine itself can become an accomplice in the preparation of a dish. And in this context, Amarone is no longer a mere wine but an element of the dance between food and wine ".
To the productive world of this Veronese wine excellence, chef Pavan suggests following the trend of the ecological approach: the kitchen, she said,
is becoming increasingly attentive to having a climate impact tending to zero and the world of wine must also be a bulwark of sustainability.
(HANDLE).
