Amarone is one of the great wines from Veneto, a wine region in northern Italy. We know this region well because it produces Soave and Prosecco, respectively a white dry wine and a sparkling wine.

What’s famous about Amarone is its curious vinification process, that basically consists in producing a sweet straw wine and then forgetting about it until it’s not sweet anymore.

What is Amarone made of?

As it happened with Soave, there isn’t any “amarone” grape variety: it is a blend of local indigenous varieties. Amarone is mainly made of Corvina Veronese (which is also called simply “Corvina” or “Cruina”), which must be the main percentage of the blend, with a share included between 45% and 95%.  The second variety is Corvinone, another autochthonous grape variety from Verona, that can replace Corvina for not more than the 50%. Finally a percentage of Rondinella is also allowed between 5% and 30%. Useless to say, Rondinella is another local autochthonous variety.

Where is Amarone produced?

Amarone comes from another area close to Verona, yet different from the one of Soave. Grapes from which it is made are grown to the north of the town, in a subregion called Valpolicella, which is enchanting as well.

There actually are different subareas in the subregion of Valpolicella:

- Valpolicella classica, which is told to be the most ancient and renowned one, in the municipalities of  Fumane, Negrar, Marano di Valpolicella, San Pietro in Cariano, Sant'Ambrogio di Valpolicella;

- Val d'Illasi;

- Val di Mezzane;

- Valpantena;

- Val Tramigna;

Valpolicella area stretches from the Garda lake to the province of Vicenza, to the south of Lessini Mountains.

This gives the area a mild, sunny and pretty dry climate, especially if compared with the one of other areas of the same region.

Which are the main Amarone production guidelines?

Apart from the already mentioned grape varieties, small amounts of different ones are also allowed, but they all must be red, non-aromatic varieties traditionally grown in the area. Grape Bunches are selected for producing Amarone and left to dry on dedicated lattices and pressed only when the sugars and flavors have concentrated in grapes; this takes about three-four months and the grapes lose about 40-50% of weight.

Then, fermentation process can start. It is slow and long lasting, to allow the yeasts transform all the sugars into alcohol. If no or a little (1.1 gram per liter) sugar is left, Amarone can be left aging for at least two years, although many producers use to let it age for a longer time.

What is Recioto della Valpolicella?

As it happened with Recioto di Soave, which was a sweet wine made from the grape varieties used to make Soave dry wine, Recioto della Valpolicella is a sweet wine made from the same grapes used to produce Amarone. Yet, the process went backwards, with Amarone. It is said that the traditional local wine of Valpolicella was Recioto, the sweet one, but that one day someone forgot a cask of wine in the cellar, and that when it was found, a long time had passed, so that all the sugar turned into alcohol. They decided to taste it anyway, and they found out it was even a better wine, a “great, bitter one”, that’s what the word “amarone” means.

With which dishes should be paired Amarone?

Traditionally enjoyed with game, roasted and grilled meats, casseroles and well matured cheeses and excellent with hearty dishes. Amarone’s distinctive flavor compliments new and exotic sweet and sour dishes. It is therefore also perfect with

Asian and middle-eastern dishes. Amarone is also a wine that could be consumed alone and tasted in tranquility . Italians have an expression for this kind of wine, it’s “vini da meditazione”: wines you should stop and meditate on.

Suggested Producers:

·  Allegrini

·  Cesari

·  Tommasi

·  Zenato

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This burger won't come together quickly like your standard one, the few extra steps are well worth the time. Sautéing the onion and garlic before adding them to the meat makes for more integrated flavor, as well as a better consistency in the burger. The chimichurri adds intense flavor, and if there's any left over, it's perfect on grilled vegetables, steak, fish, or chicken. It's inspired by one of my favorite regions in the world.

• 2 Tbs. extra-virgin olive oil
• 1/2 cup finely chopped yellow onion (from 1/2 medium-small onion)
• 2 Tbs. finely chopped garlic (from 6 to 7 medium cloves)
•  1 Tbs. finely chopped jalapeño (from 3/4 medium chile)
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. ground round (85% lean)
• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. dried oregano
• 1/4 cup finely chopped fresh cilantro
• 4 5- to 6-inch pita pockets
• Thin red onion slices (optional)
• Lettuce leaves (optional)

In a medium skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, garlic, jalapeño, and 1/4 tsp. salt. Cook, stirring occasionally, until softened, about 3 min. Transfer to a medium bowl, let cool for 10 min., and then add the ground beef, cumin, oregano, cilantro, 1 tsp. salt, and several grinds of pepper. Mix gently with your hands until just combined. Shape the meat into four burgers, 3/4 inch thick and 4 inches across, working the meat as little as possible. Make a 1/4-inch dent in the center of each burger with the tips of your middle three fingers.

Chimichurri Sauce (from Francis Mallmann):

• 1 cup water
• 1 tbsp coarse salt
• 2 tbsp red pepper flakes
• 1/2 cup finely cut flat-leaf parsley
• 3 bay leaves
• 1 tbsp finely chopped fresh rosemary
• 2 tbsp finely chopped fresh thyme
• 1 tbsp finely chopped fresh oregano
• 10 cloves finely chopped
• 1/4 red wine vinegar
• 1/2 extra virgin olive oil

In a small nonreactive saucepan, bring the water to a boil and add salt & red pepper flakes. remove from heat and stir till salt has dissolved completely. Let cool. Add remaining ingredients and stir to combine. (this sauce is great on everything and will keep for weeks)

To grill burgers:

Charcoal/Wood: Prepare a medium-hot fire. Cook the burgers, uncovered, on one side for 5 minutes. Turn and cook until the burgers feel springy but not mushy when poked, another 4 to 5 minutes for medium rare.

Gas: Heat the grill to high. When the interior temperature is about 500°F, cook the burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until the burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium rare.

To serve:

Cut the top inch or so off the pitas to open up the pockets wide enough to fit the burgers. Serve the burgers in the pita with red onion and lettuce, if using, and some of the chimichurri sauce.

Serve this flavorful burger with Alma Negra "M Blend" or Catena Alta Cabernet Sauvignon.

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