Nadia Zenato’s upcoming visit to Shubie’s reminded me of a couple things:
- I love Zenato’s wines.
- I love the Veneto region of Italy, where the wines come from.
|The best radicchio I have ever tasted!|
Conditions were perfect for tasting their amazing wines, but even now, on a dreary New England day in October, without a Roman ruin or piece of radicchio in sight, I still love to drink them. Here are some of the highlights:
|Grapes drying to make Amarone|
- Zenato Lugana: Zenato’s winery is located on the southern end of Lake Garda. Aside from being one of the most picturesque places in all of Italy, this is a perfect place for growing the local Trebbiano di Lugana grape, which is what they use to make the local Lugana wine. It's a wonderfully fresh, soft, floral white, and Zenato has done a lot to bring it out of the depths of obscurity. Pinot grigio fans beware—this could be a new favorite.
- Zenato Valpolicella (pronounced “val-po-lee-chel-a”): Made from indigenous grapes grown in the Valoplicella region, a little bit east of Lake Garda, this light red is a classic from the Veneto. With notes of cherries, violets, and even almonds, it’s great with chicken and polenta. Actually, it's good for just about any occasion--a perfect "house red" for anyone tired of pouring cabernet or pinot noir.
- Zenato Amarone: The granddaddy of wines from the Valopolicella, made by drying the grapes out for four months or so before crushing them. This yields an incredibly rich, powerful wine, with dense dark fruit flavors, and notes of dried fruit, smoke and spices. These are amazing wines that can be cellared for many years (if you have the patience).