General Description: Corvina is a red wine grape variety that is most notably associated with the Veneto region of northeastern Italy, particularly in the production of Valpolicella and Amarone wines. It is prized for its contribution to the blend of these wines, providing structure, body, and a distinct sour cherry flavour, along with herbal and floral notes. Corvina-based wines can range from light and fresh to deeply concentrated and complex, especially in the case of Amarone, where the grapes are partially dried before fermentation. This process, known as appassimento, concentrates the sugars and flavours, resulting in a rich, full-bodied wine with a unique profile.
Primary Flavours:
- Sour cherry
- Red plum
- Almond
- Floral notes (violets)
- Herbal undertones
Taste Profile:
- Sweet-Dry: Dry (though Amarone can have a hint of sweetness)
- Body: Medium to full body (Amarone being fuller)
- Tannins: Medium
- Acidity: High
- ABV range: Typically between 12% to 16% (Amarone being on the higher end)
Handling: Corvina-based wines, especially those with significant structure and concentration like Amarone, benefit from decanting to open up their complex aromas and flavours. Serve these wines at a slightly cooler than room temperature, around 16°C to 18°C, to balance the alcohol and enhance the wine’s inherent qualities. While lighter Valpolicella wines are best enjoyed young for their freshness, Amarone and other Corvina-based wines with considerable depth and tannin structure have excellent ageing potential, developing nuanced secondary and tertiary flavours over time.
Food Pairing Suggestions: The versatility of Corvina allows it to pair with a wide range of dishes. Lighter Valpolicella wines are delightful with pizza, pasta with tomato-based sauces, and light meats. Amarone, with its richer profile, pairs well with game, red meats, hearty stews, and aged cheeses. Its complexity and intensity can also complement dishes with bold flavours and rich sauces, providing a counterbalance to the dish’s richness with its acidity and tannic structure.