This is a really affordable, reliable and widely available red from Allegrini. It’s a blend of Corvina and Rondinella grapes – don’t ask me for any French analogs, I have no idea. And there’s a bit of Sangiovese chucked in. This makes for a complex, multidimensional wine. Blackberry and cherry notes but it’s still dry and not too sweet. They blend the wine with dried grapes just like an Amarone. This gives it a heft and a deep red color. Luckily, it does not have the road tar consistency of an Amarone. At under $20 it’s a great value for this level of quality.
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3 comments
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February 7, 2010 at 6:21 pm
gappy
I am enjoying the telegraphic italian wine-food notes, although I am not sure I should trust them, the same way I would never trust Eliot when he opines on Dante [correctly so]. But I would ask these two bloggers to address an economic-enological puzzle: how come Italian wines are so outrageously expensive in the U.S. The best Italian wines don’t make it here, at least not to the average wine shop in the NYC area, and those that do cost a great deal more than in Italy. Why is that? Can you reverse engineer the cost of a Rapitala’ or a good Corvo?
February 21, 2010 at 9:13 pm
sandeep
Here is some idea of how regulated and hence anticompetitive the US system is:
http://fermentation.typepad.com/fermentation/2009/10/amazon-and-the-three-tier-system-of-wine-distribution.html
As far as I know, only one distributor is allowed to import a given wine so there are fewer channels for wine to come in.
February 21, 2010 at 9:31 pm
gappy
Thanks for the reply. That is, frankly, shocking. After the creation of an unsubstantial Tea Party it’s time to start a Wine Party. It should welcome members of Heritage Foundation and Brookings Institution alike.