Recioto della Valpolicella, The Veneto, Italy http://www.alko.fi/tuotteet/en/487636 已經是好久以前喝的酒，實在不大能細說酒的味道了，但這個夏天，買了這瓶酒給一個 學長當生日禮物，他很喜歡，讓我想到自己飲用此酒的那一晚：二十九歲的生日。 那年生日，我們沒像以往一樣到餐廳，反而是在家裡，一起準備大餐，有三道前菜、主菜 為嫩煎羊小排、一盤起司盤及甜點，甜點是男友的傑作，算是我的生日禮物之一，是美味 的chocolate souffle，當天的配酒而是我負責的，餐前跟第一道前菜（海鮮terrine）是 佐香檳，相當有慶祝的氣氛，第二道前菜有鵝肝醬，拿出我們在法國波爾多買的Barsac貴 腐酒來喝，和某年在那過的情人節一樣，小酒館的前菜也是鵝肝醬搭配貴腐酒，另一道前 菜是鹿肉火腿沙拉，從這道前菜到起司盤，先是有一小瓶的勃艮地紅酒（是我喜愛的pinot noir），接著是一瓶味道非常高雅的托斯卡尼紅酒。 應該是本文重點的甜點酒，並不是我第一次嘗試的甜紅酒，甜的香濃，怎麼說呢？跟巧克 力本身的特質，能夠互相襯托，沒有誰搶走誰的風采，而且多少解了點甜點的甜膩感，又 拿了當晚喝的貴腐酒來做比較，貴腐酒當場被比了下來，完全不適合這個甜點。 相關閱讀：（取自http://www.bbr.com/region-3715-recioto-della-valpolicella） Recioto Della Valpolicella is a sweet, unfortified Venetian wine DOC that was so named because only the ripest ‘ears’ (‘rece’ is Italian slang for ears ‘orecchie’) of each bunch of grapes were selected to make the wine. Until Amarone’s emergence in the 20th century, Recioto represented the apogee of every Valpolicella producer’s range. The Romans raved about ‘ recitium’ and even though this was in all likelihood the white Recioto di Soave, it is the red Recioto della Vapolicella that has caught the imagination ever since. Recioto is made using the same ‘appassimento’ process as Amarone but the fruit is left to dry for an extra month, thus necessitating the selection at harvest of only the very best bunches. Once pressed, after at least 1st January following the harvest, the juice’s fermentation is arrested prematurely to capture the fresh, sweet primary fruit characters. The resulting wine is massively rich in dry extract (approximately 300 grams/litre) and high in residual sugar (250 grams/litre) but has a relatively modest alcohol level of around 12%. The wine is then typically matured for 12 months in small French barriques. Recioto della Valpolicella wine should be medium-bodied with a beautiful, crushed velvet texture and a palate brimming with vivid, seductive black fruit and chocolate. Not surprisingly, only tiny quantities are made each year – a mere 2% of Amarone. --

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