Above: All is not lost with the world. Valpolicella has gone from dismal to delightful. This fact gives us hope — and thirst
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If you were of age in the ’80s, you probably drank Valpolicella at some point. It was the quintessential fruity, light, easy-drinking red that many of us enjoyed with pizza and pasta before we graduated to drier reds, like Chianti.
Because Valpolicella tastes great chilled, summer is a great time to rediscover this red. I recently tried the Tommasi Rafael Valpolicella Classico Superiore 2014 ($20) and immediately got back on the Valpolicella bandwagon. The hints of spice amid luscious cherry flavors bring a touch of refreshment, and its medium body helps it stand up to hearty barbecue foods. And forget what everyone says about serving this “lightly” chilled. Chill this baby completely; once you take the bottle outside, it will warm a bit to perfect drinking temperature.
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