I had a few interesting Amarones from Masi a few weeks ago and just discovered (don’t you love such discoveries) that I bought a few of them and threw them in the cellar a few years ago. The taste profile for Amarone seems to be very difficult to pair with food. Does anyone have any suggestions as to what may work well?
I like a nice, marbled filet with blue cheese or Gorgonzola sauce on top. I love me some Amarone.
I like it best served just with nutty or salty cheeses. Gorgonzola, aged gouda, parmigiano region.
I’ve done it with braised meat and even a ragu, but I like it best with the cheese.
The classic pairing is a rich slow braised osso bucco. Nothing better.
^This
Horse?
Big Amarone fan here too. I like Bolognese & braised lamb shank as well. I did a lamb neck ragu a while back that would have been perfect as well.
Also try blue cheese with fig jam as well for apps. that combo is great with big reds.
for me, some of the best pairings have included Osso Bucco, wild boar and elk or venison.
Michael
Bolognese
Braised short ribs
How about more Amarone?
+1
Depends a lot on the age of the amarone. Old amarone is a lot less over the top and works well with most rich cuts of meat. Young amarone, I like the recs of osso buco and short ribs.
A meat stew.cooked in a crock pot all day on a chilly day.
Great call on the Beef Stew, Brig. That was out last pairing and it worked very well.
Thanks,
Ed
Perhaps I’ve had the wrong ones…but what came to mind was “somebody else’s glass”.
RT
Piling on… braises, gorgonzola picante, reggiano
World of Fine Wine has you covered:
IMHO Amarone does not travel well. All of my memorable Amarone experiences have been in Italy with fresh local cuisine. Remember having in Verona a squid in ink risotto with an old Bertani that was glorious.
IMHO Amarone does not pair well with food.