Great value for money and authenticity took Villa Almadi to the top. With violets and cherries on the nose plus hints of plum and chocolate, this has good grip. âA very juicy style â highly drinkable â this has good acidity and length,â said Luigi Buonanno of Etrusca Restaurants. Opt for rustic dishes to match, such as snails or boeuf Bourguignon.
Importerd by: The Flying Corkscrew
SWA: âThis is a region where our tasters are looking for two very distinct wine styles: fresh, light, food-friendly wines that can do a good honest job for the sommelier Valpolicella; and bigger, richer, chunkier wallet-busters for people tucking into hunks of raw beef Amarone.
They more or less found both, but it was a struggle â and our medal haul here this year was rather lacklustre.
While our tasters found a few Valpolicella medals (including a commendably well-priced Gold from Villa Almadi), too many of the wines were, if not actually bad, simply uninspiring. The kick-out rate was high.
âTheyâve been getting away with it for years,â growled a clearly irritated Gold List co-ordinator Christine Parkinson as she surveyed the single successful addition to the Gold List. âMaybe itâs time that either they changed or we all moved onâŚâ
Worryingly, the changes that are taking place in the region are 180 degrees opposed to what most restaurants would want to see: richer fruit, more oak â and higher prices. All of which take them away from the job that sommeliers would want them to be doing â matching lighter or oily dishes at an affordable price.â Read more at SWA