From northeastern Italy, we wanted to try the Corvina grape as a varietal. A couple of months ago we had it in a blend, a bottle of Caruso which I wrote a blog about. Since we already had some idea what we were anticipating we poured small glasses to begin with; this proved to be a good idea since the wine was very tight with minimal aromas and a lot of acid on the palate. Swirling, waiting, swirling, waiting and we were rewarded with a more fruit forward, less intense acidity. Rusty, dark red in color, light bodied and 14.5% ABV – it packs a punch but doesn’t taste hot. Once the bottle was open for a bit we didn’t have to wait at all.
Food pairing suggestions centered around meat dishes. We had a slice of dry salami with it and, not surprisingly, the acidity was reduced some with more red fruit flavors coming out; Kirsch, currant and a small amount of smoke on the finish. Being me, I had to pair it with dark chocolate too – just to try it – the result was pomegranate, almond and cherry (different from the Kirsch). The salami was better though.
Anticipating a meaty Italian meal for dinner to finish the bottle – Cheers!