Italian food
Abruzzo, Basilicata, Calabria, Campania, Emilia Romagna, Friuli, Lazio, Liguria, Lombardia, Marche, Molise, Piemonte, Puglia, Sardegna, Sicilia, Toscana, Trentino, Umbria, Val d'Aosta, VenetoBardolino
Curiosity
Until 1800, Bardolino must was fermented in waterproof holes in the ground covered by stone slabs.
Tips
This wine is also suited to first courses with meat sauce, polenta, roasts and stews as well as poultry.
Caratteristiche
Region: Veneto
Taste: dry, soft, tasty with a bitter final taste.
Colour: light ruby red
Fragrance: winy, fragrant
Alcoholic strength: 11° to 12°
Best year: 8 to 12 months
Associated food: artichokes, white meat, game, vegetable soup
Served at: 16° to 18° C.
Glass: for still red wine
Taste: dry, soft, tasty with a bitter final taste.
Colour: light ruby red
Fragrance: winy, fragrant
Alcoholic strength: 11° to 12°
Best year: 8 to 12 months
Associated food: artichokes, white meat, game, vegetable soup
Served at: 16° to 18° C.
Glass: for still red wine
Description
Bardolino wine is made from Corvina, Rondinella and Molinara grapes. These vineyards are located around the area of Verona and is one of the great Venetian reds.
The vineyards covering the hills around the lake of Garda produce this light and easy drinking red wine with its delicate well balanced taste.
The soil of this part of the Venetian province is rich because of its volcanic origin. Although the climate is not particularly mild, the wine growing industry thrives.
Recipe: Liver - Venetian Style
The vineyards covering the hills around the lake of Garda produce this light and easy drinking red wine with its delicate well balanced taste.
The soil of this part of the Venetian province is rich because of its volcanic origin. Although the climate is not particularly mild, the wine growing industry thrives.
Recipe: Liver - Venetian Style
Melanzane sott'olio
carlo bonini presenta acab. all cops are bastards
