Here are six things I learned about Masi wines and wines from the Veneto region of Italy.
- Any year ending in 2 was a bad year except 2012.
- 1992 - bad weather harvest ruined grapes
- 2002 - hail
- Valpolicella is like Beaujolais.
- Valpolicella - fresh grapes
- Campofiorin is "Baby Amarone" one-third of the grapes at harvest sit on bamboo racks to dry 6 weeks while the rest is crushed and put into tanks then the grapes that were drying on the racks are then crushed and added to the tanks.
- Campofiorin is Valpolicella with semi dried grapes added back into it. Wine is intense with dark cherry and more tannins. Can age for 15 to 20 years.
- They age Amarone on Slovenia wood because it is very mild and the Corvina grape is very delicate.
- Amarone must age 2 years in large barrels then 6 months in bottle before it's released.
Of course I can't let you go without learning about the foods we paired the wines with. All pairings were excellent! The Sea Bass was a tad bit salty and I loved having the Formaggi for dessert. Having cheese instead of some rich sweet dessert lessens the food hangover for the next day.