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Brewing beer, curing meat, or making cheese?


JeremyEG Jan 3, 2012 07:44 AM

Hi Guys,
My wife and I are going to stay home for our Anniversary this year and have decided to open a nicer bottle of wine. We have a 2000 Nicolis Amarone. I plan to make some large raviolo with an egg yolk in the middle of each and maybe some sage or truffle butter. Rich, I know but it's cold and it's our anniversary. : )

Is this wine ready to drink now? I assume I should decant it for some time no?

Thanks in advance for your help!


  1. Delucacheesemonger Jan 4, 2012 12:00 AM

    l would say with 10 year bottle age, it would be fine for drinking. With the generally high alcohol they do last for quite a while, but noticed at a tasting of older Masi's and Quintarelli's from the 80's some were 'dumb and mute' and not very pleasant. Would it be perfect with your meal, no,but as it is my favorite wine, l would go for it for the experience and you can later determine if you like the pairing.

    1 Reply
    1. re: Delucacheesemonger
      Bill Hunt Jan 4, 2012 08:17 PM

      Mine, mentioned above, was was 16% ABV.

      Cannot say that I have a "favorite wine," as it depends on my mood, the food, if any, and maybe even the time of year. That said, Amarone is in the upper end of my rather broad list.


    2. Midlife Jan 3, 2012 12:34 PM

      Agreeing with Brad. A good Amarone is almost (if not actually) a dessert wine for many palates. It's made from grapes that are picked and then allowed to dry before crushing (the better ones are dried in the sun). That is along the lines of a late harvest wine, though the "raisining" occurs off the vine here). It will almost certainly overpower the subtleties of ravioli and truffles. It IS, however, one of my favorite wines....... in it's proper place.

      5 Replies
      1. re: Midlife
        JeremyEG Jan 3, 2012 08:26 PM

        Thanks so much. Yes, we had the Nicolis 2001 a few years ago and were blown away. We also had the good fortune of getting to tour some smaller Amarone vineyards with a friend who works in the industry. A great week to be sure.

        When we had the 2001, we ended up sipping a glass for an hour or so, having another glass with a rich meal and then yes, sipping the rest with a platter of very strong and ripe cheeses. I guess I'd like to know if you think this wine should be aged for longer or if you think it's ready now. i also know it may not be an ideal match with the food but we may make this night more about the wine. And of course our anniversary. : )

        Thanks again.

        1. re: Midlife
          Bill Hunt Jan 3, 2012 08:30 PM

          I greatly enjoy Amarone with grilled beef.

          Drinking a glass right now, though it's sort of "after dinner." Had it with fried chicken, black-eyed peas, mixed greens and then a wild/long-grain rice, and it was not bad, though far from perfect. Wife liked her St. Aubin (Chard) better.


          1. re: Bill Hunt
            Midlife Jan 3, 2012 09:01 PM

            Listen to Bill. MY favorite Amarone is from Antinori and I would not be likely to drink it along with a meal. If Nicolis is a bit more "mellow" it might be fine.

            1. re: Midlife
              maria lorraine Jan 4, 2012 04:29 PM

              +1 -- listen to Bill. I'm in love with Amarone, and it pairs best, IMO, with gutsy savory foods.
              Beef, veal, mushrooms, a stew or risotto -- a dish with pronounced flavor intensity,.

              Unless, unless, you want to simply pair with a hunk of Parmigiano Reggiano drizzled with a few drops of (the real deal) balsamico traditionale. That's very traditional, and I must
              add, Dionysian.

              1. re: maria lorraine
                Bill Hunt Jan 4, 2012 08:14 PM

                Tonight, I am enjoying my Tenula Sant'Antonio, Camp dei Gigli Amarone '03 with a fairly simply grilled prime tenderloin.

                Maybe it just depends... [Grin]


        2. b
          Brad Ballinger Jan 3, 2012 10:45 AM

          You can enjoy the wine after aerating it some. But you may not find it the best match for the meal you're preparing. Amarone is better with strong cheeses, for example. It may overpower your pasta dish.

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