What are the main differences between Barolo and Amarone?

What are the main differences between Barolo and Amarone?

Different grapes, regions, textures, flavors, places served in the meal.

The better question might be what do they have in common besides being Italian!

More seriously, Barolo is 100% nebbiolo and from Piedmont. Typically it is a structured tannic perfumed wine that need a lot of age to show its best. You can serve with the main course, meat, truffles, mushrooms.

Amarone is made from a blend of grapes (Corvina, Rondinella, Molinara) and is from the Veneto. It also uses juice from grapes that have been dried (traditionally in the sun) and can contain residual sugar. You can serve with cheese or after the meal.

Amarone is made from a blend of grapes (Corvina, Rondinella, Molinara) and is from the Veneto. It also uses juice from grapes that have been dried (traditionally in the sun) and can contain residual sugar. You can serve with cheese or after the meal.

Add Corvinone (related to the Corvina and a major component of many Valpolicelli and Amaroni nowadays). Grapes are NOT dried in the sun, however; they are put in racks in the attics of either wineries or buildings in the vineyard and the windows open to slowly dry over a few months, usually with a fan going to aid in air movement. Reason being, they want a little bit of botrytis, but not much, so they don't want to much moisture. But not in the sun; that's a different method entirely.

Amarone can be and is served during a meal as well. And two of the most traditional uses of Amarone in Veronese cooking are horse meat braised in Amarone and a risotto made with Amarone. And if you go to the Piazza della Erbe in Verona you can sit just about anywhere and sip on glass after glass while you watch the gorgeous (and occasionally a not-so-gorgeous, but generally more gorgeous than not) people walk by. *sigh* But then, Barolo works for that part too.

Thanks for the corrections/additions. I don't drink much Amarone, or even think about it much. It's been years since I've had some. Although it's perfectly delicious and I'd be happy to drink more. Just without the horse!

Reason being, they want a little bit of botrytis, but not much, so they don't want to much moisture.

Most producers I have met and admire - e g Romano dal Forno and Marco Sartori - avoid even the smallest trace of botrytis; it is a question of hygiene. There are of course those who view things differently, with different results.

Greetings from Sweden / Fredrik L

PS. And do not forget the traditional pairing with cow muzzle

PS. And do not forget the traditional pairing with cow muzzle

Well, yes. Who could forget that!

Thanks for the corrections/additions. I don't drink much Amarone, or even think about it much. It's been years since I've had some. Although it's perfectly delicious and I'd be happy to drink more. Just without the horse!

What the hell would you know about earthy or rustic wines if you don't like horse?

What the hell would you know about earthy or rustic wines if you don't like horse?

Well I do like Gouges!