As we fluctuate between winter and spring and back to winter, we took advantage of the warmth of Italy to taste wines from Veneto at Amici Miei. Once again, co-owners Roberto and Chef Davide created a lovely evening along with Nick from Siema Wine Imports.

Veneto is the largest wine-producing region in Italy. It is home to such great cities as Verona, Vicenza, Padua, and the always-romantic Venezia. Lake Garda borders Veneto on the west, creating a temperate climate so that the grapes in the Valpollicella area are able to ripen perfectly. And in the foothills of the Alps, the Valdobbiadene area allows the creation of sparkling Proseccos.

Nick and Chef Davide created these pairings:

A Veneto Bianco as an aperitif.
Sautéed shrimp paired with a Baby Prosecco from the Vini Tonon estate and the Siema Vineyards made by Musaragno.
Roasted wild boar sausage with cranberry paired with a Begali Valpolicella Ripasso 2011, made with the classic Corvina, Rondinella, and Molinara in the traditional ripasso method.
Braised beef short ribs paired with a Begali Tigiolo 2009, made from Corvina, Cabernet Sauvignon, Rondinella, and Merlot.
Dark artisanal chocolate with raspberry paired with a Begali Recioto.

When good food and good wine meet along with great people, there is just enjoyment to be had. Of note in these pairings, we absolutely loved the Veneto Bianco and then the Begali Tigiolo 2009. The Bianco is made from Sauvignon Blanc and Garganega grapes, and it definitely is a house wine for the Veneto region. Think of Venezia on a hot day, sitting in Piazza San Marco, sipping this delightful drink. Of course, you can think similarly about a Prosecco as well, and the Baby Prosecco hit the mark for evoking memories of Italy!

Drinking Prosecco in Piazzo San Marco. The memory makes one forget winter!

The Begali Tigiolo 2009 might be called a "Super Veronese", since the winemakers substituted Cabernet Sauvignon and Merlot for the more traditional Molinara of the Valpolicella wines, similar to how the Tuscans created the "Super Tuscan" wines. What a delicious wine! As with most red wines from the Valpolicella region, the grapes are left to dry for two months to evaporate the water and increase the sweetness. This definitely increases the alcohol level of the wine as it ferments off the sugars. Then afterwards, the wine is stored for two years in tonneaux (a type of barrel) and then bottled and stored again. The wine is earthy, fruity, and smooth, due to the Cabernet Sauvignon. 2009 was definitely a banner year for wines from this region.

And finally, a mention of the Begali Recioto. This is another very characteristic wine of the Veneto region, made by storing the very best grapes from grape-harvest (typically in September) until February in a loft, or fruit house. The dried grapes are then fermented into wine until they reach the desired alcohol level, at which time the fermentation is halted. This creates a gorgeous sweet, almost syrupy wine reminiscent of aged balsamic or a great Port or Sherry. The wine is aged in tonneaux again for at least one year. The Begali was beautifully sweet with the bittersweet chocolate, and delightfully silky on the tongue. Just a perfect way to end an evening.