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Williams-Sonoma Wine Le Ragose Amarone Williams-Sonoma Wine Le Ragose Amarone

2004 Le Ragose Amarone

Varietal Region Type
Corvina Veneto Smooth Medium-Bodied Red
The ultraripe fruit on the nose initially suggests a wine that might be flabby or unstructured, but this Amarone is anything but. It achieves its balance by keeping the overwhelming fruit in check with well-integrated acidity and depths of rich, plump tannins. The ultimate sensation is one of a graceful giant--power and intensity balanced with elegance and finesse.
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Le Ragose Amarone

Qty
$60.00 / each
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Featured Recipe Pairing
Baked Lamb Shanks with Fennel Gremolata
Baked Lamb Shanks with Fennel Gremolata
Tender lamb shanks are wrapped in aluminum foil and roasted slowly in the oven, a technique similar to braising that traps the meat’s natural juices. The steam envelops the meat and keeps it moist during the long roasting. A sprinkling of gremolata-in this case, a simple mixture of fresh fennel and orange zest-adds a spike of bright flavor at the end.
See the recipe
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Additional Wine Information

Story
In the California sun, growing grapes that achieve high sugar levels, high ripeness and high potential alcohol is never a problem. But historically in Europe, because of early rains and cool autumns, this feat has never been easy. In order to make big, rich wines, winemakers have occasionally resorted to tricks of technique. Amarone, the famous wine of Italy's Veneto region, is a great example of this resourcefulness. Local red grape varieties must be harvested in excellent condition, for they are then left to partially dry for months on straw mats in open-air barns or more modern climate-controlled rooms. During this time, the grapes lose water, leaving highly concentrated sugar and acid. Partial drying--appassimento--is a traditional method for making sweet wines, but Italians discovered they could ferment the wines dry, giving them powerful fruit intensity as well as a pleasing hint of nutty bitterness, hence the name Amarone, from the Italian word for bitter--amaro. The vineyards and estate of Le Ragose are among the highest in the region, above the damp winter fogs. This altitude yields the grapes needed to make Amarone that is pure, rich and fulfilling.
Sense
Concentrated aromas of black cherry jam and dark chocolate dominate, with inflections of coffee and spice.
Savor
The ultraripe fruit on the nose initially suggests a wine that might be flabby or unstructured, but this Amarone is anything but. It achieves its balance by keeping the overwhelming fruit in check with well-integrated acidity and depths of rich, plump tannins. The ultimate sensation is one of a graceful giant--power and intensity balanced with elegance and finesse.
Serve
Perhaps the ultimate winter wine, Amarone is ideal with hearty cold-weather favorites like duck, pork, and beef. Long-cooked stews and braises with their tender, fall-off-the-bone meats provide the perfect richness and texture for this voluminous but plush wine. Its expansive, jammy fruit likewise makes it an obvious match for savory-sweet fruit sauces such as a port-wine reduction with figs or cherry compote. After the meal, pair leftover wine with a flavorful hard cheese such as an aged Pecorino or Parmagiano-Reggiano.
Serving Instructions
Serve a little cooler than room temperature: refrigerate the bottle for 10 minutes before serving.
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