Yesterday, the first bottles of San Giuseppe’s 2008 Valpolicella Classico Superiore came from the warehouse. I took a bottle home to have with my grilled veal chop, fresh home grown tomato salad (Chunks of tomato, sea salt, fresh basil, a shake of oregano, a clove of garlic mixed with extra virgin olive oil) and good Italian bread for soaking up the juice.
On arriving, I put the bottle in the fridge. Not to chill, like a white wine, but, cool. It is summer and serving red wines hot is not good. Meanwhile, I salted the chop, fired up the grill, chopped the tomatos and did all the prep so that when I sat down, the wine was at the perfect temperature.
This wine is “text book” Valpolicella! (Cherries in a glass) with a beautiful ruby red color, medium body and a great taste that was a great match for my dinner. No wonder this was Hemmingway’s favorite.
Valpolicella: Made from a blend of native Italian Corvina, Rondinella and Molinara grapes grown on the plain around the romantic, Romeo and Juliet, city of Verona.
Valpolicella Classico: Made from the same grape varieties grown in the Classico zone, known for the best quality vineyards high in the hills above Verona.
Valpolicella Classico Superiore: Made from the same grape varieties also grown in the Classico zone, but from the handpicked, best grape clusters.
San Giuseppe is Classico Superiore and the best of the best!
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