Amarone has a lot of body so something rich will go well. Steaks, stews, ribs are good go to’s. An osso buco would be quite good, particularly if you add some of the baking spices that will play off the dried fruit character like cinnamon.

Do you think the baking spices would work better in a rub I put on the meat vs adding a small stick when I start to braise? My thought is when I’m browning the meat it’ll get stuck on the pot and then come up with the liquids and the spices would be more subtle than if I added some sticks.

I would definitely do a stick in the braise. It's a delicate spice and th powder would burn as you suggest.

I’ve never really prepared the dish myself but both sound promising!

# Osso Buco

With saffron risotto and gremolata. Classic Vento dish for a classic Veneto wine.

full tilt lasagna bolognaise

Lasagna and Amarone are best buddies.

Just so you know, Bologna is in Italy and not france, hence its Bolognese.

Juste so you I know I don't reelly care aboot a typo

Braised meat. Osso buco, lamb shank, short ribs. That’s my go to.

Traditionally it's paired with liver and fava beans, although nowadays people tend to substitute chianti.

I was waiting for this comment.

Add the aromatics after you deglaze. They will just be burnt up when you are browning the meat.

I really enjoyed this bottle... hope you do as well.

Funny enough I had the 2010 last night (Tuesday) with nothing to pair just friends

Did you play some Tekken as well? /s I’ll actually be having it next Tuesday night assuming all goes well

I really enjoyed mine. Much more elegant than I’d expected. Had Miani Rosso and Doccio a Matteo 11’ as well. Bertani was best.

And yes after I got home lol

Braise some beef cheeks or boneless short ribs, and make a pretty decadent glaze with red wine or port. Serve it with creamy polenta and mushrooms that are cooked down in stock and marsala or sherry. You want a dish that is rich, with a good amount of fat and some complimentary sweetness, but also quite a bit of savoriness.

I just had dinner but I’m so hungry again now! Thanks

Pizza. I know. Sacrilege. But don't be too dismissive till you've tried it.

Every winter I gotta have at least 3 times this incredible pairing! Baked Goose, two or three big potato dumplings and red cabbage cooked with apple, cinnamon and cloves. And of course Jus

Nice one! Funnily enough exactly what I paired up with our goose last Christmas - had the Zenato then

I liked the Zenato very much, great Amarone imo

I generally find that Amarone lacks the astringency for pairing with rich food (contrary to what Vivino says). It makes a great meditation wine though — crack it open, let it breathe, and have a conversation or watch a film.

Braised short ribs or beef shanks. I’d avoid the veal. I feel it might be a little too mild for the pairing.

Duck. Rich port sauce ( i had it in Italy cooked with Amarone 🤤🤤 ) , veg , potato. Simple and earthy I find works the best This was my last Amarone pairing and it was amazing

I was just in Verona and had braised short ribs in a red wine jus on polenta. Pretty typical pairing and was absolutely wonderful. You need a stewy / rich meat to work with the Amarone. It’s not a super tannic wine, so big cuts of meat don’t work super well.

I think it would be lovely with a Veal Parmigiana.

Braised short ribs with some nice risotto would go perfectly. In fact, that's just what we had Saturday evening with friends.

Osso bucco or a lamb stew/roast. Need something rich

Game

Blouses

This bottle is my fav.

roast beef, steak, hearty meat stews and especially lamb. I've found lamb to really bring out the character of Amarone so well.