<span id="lblNoFrames"><h1>lifestyle vcab_part1.pdf</h1><br/>132<br/>squaremeal.co.ukmain PHOTO: amI kaNG<br/>at 2 VeNetI (2VeNetI.com). wine PHOTOs:<br/>alamYIremember a dinner in the Veneto region of Italy last autumn. the antipasti arrived – lots of tomatoey things, anchovyish things, olivey things, balsamic oniony things. there were probably around 20-odd different and difficult flavours, so I was surprised to see red wine being poured. Instinctively, I would have gone for a white – something with acidity but not too much actual flavour. But we were in Valpolicella land, and so there was no question. the host’s simple, basic Valpol was poured.and it was a delight. Bright cherry fruit, plenty of acidity, freshness and aroma, and not too much weight: it mixed with the olives and the anchovies like old friends – a superb match. cherry flavoursa lot of londoners have forgotten about Valpolicella, and summer is the perfect time to rediscover it. think how well it would suit a barbecue, with all those marinades and sauces; or salami and chorizo on a picnic. It’s light and aromatic when that’s what you want, but it has a Fruity, food-friendly and perfect for summer drinking, Valpolicella is enjoying a renaissance, with quality higher than ever before. Margaret rand heads to Verona to find out more2009 Domini Veneti, Valpolicella classicoA juicy, beautifully balanced wine. Lots of bright cherry fruit and spice. £8.99, Majestic2008 tommasi, RipassoBeautiful deep cherry fruit, savoury and spicy; very ripe, powerful and concentrated wine. £18.75, Davy’s2007 cecilia BeRetta, teRRe Di caRiano, Valpolicella<br/>classico supeRioReLovely precision and focus and elegant cherry fruit; combines concentration and lightness. £10.79, Corney & Barrow2006 allegRini, amaRoneA superb example of Amarone, this is all spices and flowers, very concentrated and fresh. £45, Majesticricher sibling, called ripasso, for high days and holidays, and another sibling – amarone – which is very grand indeed. and all taste, in their different ways, of cherries.since it’s an Italian wine we’re talking about, these are not sweet dessert cherries: they’re brisk, acidic and dark, with a refreshingly bitter twist on the finish. the grapes that produce these flavours (corvina, corvinone and rondinella are the main ones) are grown on the hills north of Verona. to drive into the hills after a hot summer’s day in the city is fantastically refreshing. motoring around the five valleys that comprise the ‘classico’ heart of the region is a delight. Now and again you’ll come across a Palladian villa, or be surprised by church bells from a medieval campanile, or, at harvest time, you may find yourself following a truck loaded with purple grapes, all bloomy and glistening. then you should stop somewhere with a courtyard, and fireflies in the trees, and order dinner – with antipasti.this might be the time to tackle an amarone. this is the biggest of all Valpolicellas, made from get to grips with valpolicellathefantasticlightvalpolicella.indd<br/> 13201/06/2011<br/> 15:11:15</span>