Wine Tasting: Wines of Veneto (25th Jan 2000)

Presented to my Clydebank College Introduction to Wine Appreciation group at Bearsden Academy.

1. 1998 Guerrieri-Rizzardi Soave Classico DOC

25th Jan 2000 GBP6 Veneto Table White

Bright yellow/gold at core, paling to rim.
Subtle with floral and prickly citrus notes.
Medium bodied and dry with a trace of tropical fruit and stronger mineral, alcohol flavours. Prickly and crisp.
Very good - now.

2. 1998 Guerrieri-Rizzardi Bardolino Chiaretto Classico DOC

25th Jan 2000 GBP6 Veneto Table Rose

Orange-pink, bright, even.
Fresh, prickly nose, quite delicate - someone described it as 'apple-pie'.
Medium to full bodied, very juicy with nicely balanced alcohol and acidity and a good tart finish.

3. 1997 Guerrieri-Rizzardi Bardolino Classico Superiore DOC

25th Jan 2000 GBP6 Veneto Table Red

Pale orange/red with gradual paling to a greyish pink.
Earthy mineral nose with a trace of tart cherry fruit.
Medium to full bodied with lovely bitter almond flavours, some charred oak and a trace of dry tannins.
Very strange shandy aroma after half an hour!?!

4. 1997 Guerrieri-Rizzardi Valpolicella Classico Superiore DOC

25th Jan 2000 GBP7 Veneto Table Red

Garnet red, even and bright, fading to orange.
Earth nose with cherry and oak aromas - sharp and fresh.
Medium bodied with rounded flavours of charred oak and tart black fruits. Good, fresh acidity, nice mineral/spice/alcohol roll and a dry, bitter finish.
Lovely balance, very good now.

5. 1998 Le Vigne Veneto Merlot

25th Jan 2000 GBP5 Veneto Table Red

Deep garnet red, some paling to brown/pink.
Plums and some green wood on the nose, a trace of tinned tomatoes.
Medium to full bodied with a big mouthful of plums and blackcurrants, jammy with bracing acidity and spicy, vanilla oak. Dry decent finish.
Good.

6. 1995 Arcadia Amarone della Valpolicella Classico

25th Jan 2000 GBP10 Veneto Table Red

Deep garnet red, some paling. Viscous.
Still dumb, but some raisin/orange peel aromas.
Medium bodied with intense, tart black fruits, lemon juice, ripe (but drying) tannins and some spicy, vanilla oak.

 
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