Allegrini Amarone DOCG 2017

Allegrini Amarone DOCG is a luxurious and bold red wine from Veneto, Italy. Made from partially dried Corvina, Rondinella, and Molinara grapes, it boasts intense aromas of black cherries, dried figs, and dark chocolate, with notes of vanilla, spice, and tobacco. The palate is full-bodied and velvety, with firm tannins and a long, complex finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Rich
Grape Varietal: Corvina, Rondinella, Molinara
Tastes Like: Comparable to a bold Zinfandel, with notes of dried cherries, blackberries, dark chocolate, and a hint of tobacco, finishing with velvety tannins and a touch of spice.
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Calcareous and volcanic soils
Aging: 18-24 months in oak barrels
Serving Temperature: 16-18°C

Allegrini is a prestigious producer in Veneto, renowned for its expertise in crafting world-class Amarone wines. Their Amarone DOCG is a perfect expression of tradition and innovation, showcasing richness and elegance.

Seafood: Grilled swordfish with a rich tomato sauce.
Poultry: Duck breast with cherry glaze or roast turkey.
Vegetarian: Eggplant parmigiana or truffle risotto.
Meat: Braised lamb shanks, beef Wellington, or venison stew.

Pecorino Romano: Sharp and salty, enhancing the wine's depth.
Parmigiano Reggiano: Nutty and umami-rich, complementing the wine's bold flavours.
Aged Provolone: Robust and savoury, pairing beautifully with the wine.
Gorgonzola Dolce: Creamy and tangy, providing a delightful contrast.

Braised Lamb Shanks

Ingredients:

• 4 lamb shanks
• 2 cups Amarone wine
• 2 cups beef stock
• 2 onions, diced
• 3 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 sprigs rosemary
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Season lamb shanks with salt and pepper. Heat olive oil in a pot and sear the lamb until browned. Remove and set aside.
2. Sauté onions, carrots, and garlic in the same pot until softened. Stir in tomato paste and cook for 2 minutes.
3. Deglaze with Amarone wine, scraping up browned bits. Add beef stock and rosemary, then return the lamb shanks to the pot.
4. Cover and simmer for 2.5–3 hours until the meat is tender.
5. Serve with creamy polenta or mashed potatoes.

Tip: Add a splash of balsamic vinegar for added complexity.