Comments on: Valpolicella Wines From Italy – Episode #365 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/ Wine news, tastings and reviews from the Wine Library Thu, 09 Feb 2012 21:44:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: John__J http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/comment-page-20/#comment-743585 John__J Thu, 03 Jun 2010 21:38:54 +0000 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/#comment-743585 Haven't had any Valpolicella's by those wineries, I do have an '01 La Poja from Allegrini that I hear is supposed to be really good Haven't had any Valpolicella's by those wineries, I do have an '01 La Poja from Allegrini that I hear is supposed to be really good

]]> By: corkscrew http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/comment-page-20/#comment-743455 corkscrew Wed, 02 Jun 2010 01:08:56 +0000 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/#comment-743455 Have had the Allegrini..in better yrs. QOTD-think most suggestions have been used by now.. <a href="http://www.winelx.com" rel="nofollow">www.winelx.com</a> Have had the Allegrini..in better yrs. QOTD-think most suggestions have been used by now.. http://www.winelx.com

]]> By: pnord44 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/comment-page-20/#comment-725364 pnord44 Fri, 12 Feb 2010 09:27:42 +0000 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/#comment-725364 Wow, Im very surprised by the showing of the Allegrini today. I have had it twice now and have found, again surprisingly for Valpolicella, meat fat (bacon) on the nose with hints of cherry, then more nice cherry on the palate. As i let it breathe though, i noticed some vegital shine through and the meat fat became more dominant. Admittedly, I dont remember the mouthfeel too well, but I remember liking it quite a bit. BUT...I cant agree more, the Bolla Valpolicella is N-A-S-T-Y! Thank God I have some confirmation, I was thinking of trying again, seeing as I had it next to an '03 Chilean Rothschild and figured it mustve just been dwarfed by comparison. Wow, Im very surprised by the showing of the Allegrini today. I have had it twice now and have found, again surprisingly for Valpolicella, meat fat (bacon) on the nose with hints of cherry, then more nice cherry on the palate. As i let it breathe though, i noticed some vegital shine through and the meat fat became more dominant. Admittedly, I dont remember the mouthfeel too well, but I remember liking it quite a bit. BUT…I cant agree more, the Bolla Valpolicella is N-A-S-T-Y! Thank God I have some confirmation, I was thinking of trying again, seeing as I had it next to an '03 Chilean Rothschild and figured it mustve just been dwarfed by comparison.

]]> By: Dr T from N. Carolina http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/comment-page-20/#comment-718489 Dr T from N. Carolina Sat, 09 Jan 2010 06:30:08 +0000 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/#comment-718489 QOTD 1 A paper football autographed by a Jets player<br><br>QOTD 2 Produce the Front label for the Vanyac Cab. WL staff pick the top three to five finalists (any info required by law for the label can be posted), then the Vanyacs pick the winner. The winner gets the grand prize. One person who voted for the winner is chosen at random to get a bottle of the Vanyac Cab (or pick until you get to one who can be shipped the bottle or who is willing to come pick it up). (Or two contests, for Front and back label!)<br><br>"T" QOTD 1 A paper football autographed by a Jets player

QOTD 2 Produce the Front label for the Vanyac Cab. WL staff pick the top three to five finalists (any info required by law for the label can be posted), then the Vanyacs pick the winner. The winner gets the grand prize. One person who voted for the winner is chosen at random to get a bottle of the Vanyac Cab (or pick until you get to one who can be shipped the bottle or who is willing to come pick it up). (Or two contests, for Front and back label!)

“T”

]]> By: Fredly http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/comment-page-20/#comment-664929 Fredly Sat, 11 Jul 2009 18:49:07 +0000 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/#comment-664929 Adrian aka AnGkEr: Amarone is made from the same grape varieties as Valpolicella, and it is grown in the same geographic area. But the winemaking technique is very different. For Amarone, the grapes are parially dried before the grapes are crushed. This concentrates the sugars and acids, causes chemical changes to occur in the tannins, produces a darker, denser wine with a raisiny character in the aroma and a slight bitterness on the palate. But the drying process also takes time effort and significantly reduces the amount of juice, which is why Amarone usually costs 3x as much as regular Valpolicella. There is also an in-between style called Ripasso, where a regular Valpolicella wine is passed over the pomace (the left-over skins and seeds) from an Amarone so that it will pick up some of the raisiny character without all the weight (and extra cost) of an Amarone. Adrian aka AnGkEr:
Amarone is made from the same grape varieties as Valpolicella, and it is grown in the same geographic area. But the winemaking technique is very different. For Amarone, the grapes are parially dried before the grapes are crushed. This concentrates the sugars and acids, causes chemical changes to occur in the tannins, produces a darker, denser wine with a raisiny character in the aroma and a slight bitterness on the palate. But the drying process also takes time effort and significantly reduces the amount of juice, which is why Amarone usually costs 3x as much as regular Valpolicella.
There is also an in-between style called Ripasso, where a regular Valpolicella wine is passed over the pomace (the left-over skins and seeds) from an Amarone so that it will pick up some of the raisiny character without all the weight (and extra cost) of an Amarone.

]]> By: Fredly http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/comment-page-20/#comment-834666 Fredly Sat, 11 Jul 2009 18:49:00 +0000 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/#comment-834666 Adrian aka AnGkEr: Amarone is made from the same grape varieties as Valpolicella, and it is grown in the same geographic area. But the winemaking technique is very different. For Amarone, the grapes are parially dried before the grapes are crushed. This concentrates the sugars and acids, causes chemical changes to occur in the tannins, produces a darker, denser wine with a raisiny character in the aroma and a slight bitterness on the palate. But the drying process also takes time effort and significantly reduces the amount of juice, which is why Amarone usually costs 3x as much as regular Valpolicella. There is also an in-between style called Ripasso, where a regular Valpolicella wine is passed over the pomace (the left-over skins and seeds) from an Amarone so that it will pick up some of the raisiny character without all the weight (and extra cost) of an Amarone. Adrian aka AnGkEr:
Amarone is made from the same grape varieties as Valpolicella, and it is grown in the same geographic area. But the winemaking technique is very different. For Amarone, the grapes are parially dried before the grapes are crushed. This concentrates the sugars and acids, causes chemical changes to occur in the tannins, produces a darker, denser wine with a raisiny character in the aroma and a slight bitterness on the palate. But the drying process also takes time effort and significantly reduces the amount of juice, which is why Amarone usually costs 3x as much as regular Valpolicella.
There is also an in-between style called Ripasso, where a regular Valpolicella wine is passed over the pomace (the left-over skins and seeds) from an Amarone so that it will pick up some of the raisiny character without all the weight (and extra cost) of an Amarone.

]]> By: Adrian aka AnGkEr http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/comment-page-20/#comment-663254 Adrian aka AnGkEr Fri, 03 Jul 2009 16:50:49 +0000 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/#comment-663254 What's the difference between Amarone and Valpolicella? What’s the difference between Amarone and Valpolicella?

]]> By: Adrian aka AnGkEr http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/comment-page-20/#comment-834665 Adrian aka AnGkEr Fri, 03 Jul 2009 16:50:00 +0000 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/#comment-834665 What's the difference between Amarone and Valpolicella? What’s the difference between Amarone and Valpolicella?

]]> By: CaseyLee http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/comment-page-20/#comment-633802 CaseyLee Wed, 06 May 2009 19:52:52 +0000 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/#comment-633802 fnailly popped it and wow ! fnailly popped it and wow !

]]> By: CaseyLee http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/comment-page-20/#comment-834664 CaseyLee Wed, 06 May 2009 19:52:00 +0000 http://tv.winelibrary.com/2007/12/06/valpolicella-wines-from-italy-episode-365/#comment-834664 fnailly popped it and wow ! fnailly popped it and wow !

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