Giugno 2011 | Wine blog
Bardolino is one of the finest quaffing wines there is: welcoming ruby that brings life to the table, and (ideally) bright fruit supported by lively acidity and deft light tannins, a combination that makes for an extremely refreshing wine well suited to hearty soups or pasta dishes, quickly grilled or fried meats, light stews, and casseroles and the like. In short, versatile, and a fine choice for day-to-day drinking.
Like its more substantial cousin produced in the highlands of the Valpolicella, Bardolino is a blend, made primarily from Corvina, Rondinella and Molinara. Unlike its cousin it’s released young, just a few months after the harvest, and this year we have the 2010 vintage, which was relatively cool and wet, making for lively acidities and in many cases rather brambly fruit. Good food wines that will support what they are served with, but not demand center stage.
Fulvio Benazzoli Bardolino 2010
Lively cherry ruby with black reflections and cherry rim. The bouquet is muted, with some brambly accents and underlying be supported by a fair amount of brambly acidity. On the palate it’s bright, with lively sour cherry fruit supported by slightly greenish brambly acidity and tannins that are fairly smooth, though they do have a burr to them, and flow into a clean slightly greenish sour cherry finish. Pleasant in a scrappy key and will work very well with foods, including the fried meats and vegetables that are nice on a hot day.