The 10 best Venetian wines (red and white) and how to pair them

Veneto is the largest wine region in Italy and is well known for its red and white wines. The main production areas are located in Verona, Vicenza, Padua, Treviso and Venice. The vines are grown both in the flat area, with a prevalence of waterways, and in the hills, where the climate is mild and the soil is fertile.

Below we propose some of the most popular red and white Venetian wines, and how to pair them. If reading this makes you want to taste some, on the Signorvino website you will find a wide selection of red and white wines of this magnificent region that you can have delivered directly to your home.

The Custoza is one of the most famous white wines of the Garda area. It is produced in the south-east area of Lake Garda, where the mild climate favours the ripening of the grapes.

The vines used are Garganega, Trebbianello and Bianca Fernanda to which Trebbiano, Riesling Italico, Malvasia, Chardonnay, Pinot Bianco and Manzoni can be added. The colour is pale yellow, in the nose it is fruity and slightly aromatic and its flavour is soft and delicate. This is why we recommend pairing it with delicate dishes, such as seafood appetisers or those based on cold cuts and vegetables, but it is also ideal served with eggs and asparagus, prosciutto and melon, prosciutto and figs.

The Lugana wine is produced between Lombardy and Veneto, in certain areas overlooking Lake Garda, which offer the best conditions for the development of the Turbiana grape, from which it is produced. The Turbiana, or Trebbiano di Lugana, grapevine has unique aromatic characteristics that make the wine so special. With a pale yellow colour, with bright reflections, Lugana has a delicate and floral scent, while its flavour is fresh and savoury with a slightly acidic vein. Ideal as an aperitif wine, it can also be paired with appetisers or lake fish such as whitefish, trout or perch.

We cannot talk about white wines from Veneto without mentioning the Prosecco, one of the spearheads of this region. Its origins are linked to the plains of Valdobbiadene and Conegliano, in the province of Treviso, areas suitable for the cultivation of Glera grapes, of which Prosecco is mainly composed. The generally temperate climate and the rainfall of the area promote the growth of the vine while the alluvial soil, rich in minerals, gives this sparkling wine those characteristics which are then amplified during the vinification. The most used method in this region is the Charmat method during which, after pressing, the grapes are fermented at a controlled temperature followed by subsequent period in an autoclave. Prosecco has a delicate and fruity bouquet, containing hints of pear, peach, apple, roses and almonds. On the palate it is savoury and fresh and for this reason it can be pair with a wide variety of dishes. Prosecco is ideal with first courses, especially seafood, but it is also excellent with appetisers, cheeses and vegetables.

Another well-known white wine in this region is the Soave, that was created in the eastern part of the Lessini Mountains, in an area that extends from Lake Garda to Val d’Alpone, in the province of Verona. This is the most relevant area of the region regarding the production of white wines. The oldest and most prestigious area of the entire Soave, defined as “Classico”, is the one located on the hills of Soave and Monteforte d’Alpone and is characterised by volcanic soils. This wine is mainly composed of Garganega, a white grape variety that prevails in this region and which produces fresh and light wines, characterised by intense aromas. Its colour is pale yellow, tending to greenish, and it has a characteristic scent of white flowers and almond. It has a dry and slightly bitter taste, which goes well with a variety of dishes, from appetisers to fish or vegetable-based first courses.

Finally, there is the white wine from the Euganean Hills, produced from Garganega, Tocai Friulano and/or Sauvignon, Moscato Bianco and/or Moscato Giallo grapes. It is a white wine that is mainly produced in the municipalities of Abano, Arqua’ Petrarca, Montegrotto, Teolo and Monselice. Characterised by a pale yellow colour, it has floral and fruity scents, while on the palate it is dry, soft, harmonious, full-bodied, and is suitable for aperitifs or served at the end of a meal.

When it comes to Venetian red wines, definitely worth a mention is a wine that is highly appreciated both in Italy and abroad and which has made Valpolicella one of the most visited places by wine lovers: the Amarone della Valpolicella. This wine is considered one of the excellences of the regional production. Composed of Corvina and Rondinella grapes, to which Oseleta is added, another native vine, it is produced by drying selected grapes on racks for approximately 120 days. This is then followed by a normal vinification in red wine followed by aging of at least 3 years. Its colour is very intense red, tending to garnet, the bouquet is ample with berries, black fruit, anise, liquorice, and hints of black cherry, and with a slightly spicy finish based on walnuts and hazelnuts. On the palate it is intense, warm and soft, slightly spicy, and gives its best after many years. Being a very structured wine, it goes divinely with important meat-based dishes, such as roasts, braised meats and baked lasagna, but also with first courses such as gnocchi with cheese. This wine can also be paired with smoked dishes, aged cheeses and wild boar sauces.

The Recioto della Valpolicella is a passito wine that is mainly produced like any other wine, except in the final phase of production when the fermentation of sugars is interrupted to obtain a sweet wine. Mainly composed of Corvina and Rondinella, one of the main characteristics of this wine is its scent of black and red cherries. On the palate it is full, sweet and with a discreet vivacity. This wine goes perfectly with chocolate, so uncork a bottle if you have prepared a cocoa cake, a chocolate salami, a cheesecake or a pear and chocolate cake.

In addition to these two fine wines, there are others with the Valpolicella appellation that deserve to be named.

Obviously, a special mention goes to the Valpolicella Ripasso, a red wine enhanced by the aromas of Amarone marc with which it is put in contact for approximately 15-20 days, during which a second alcoholic fermentation takes place. The wine obtained with this technique is halfway between the Amarone and the Valpolicella Superiore. This wine is more structured than a basic Valpolicella and is characterised by a higher alcohol content and lower acidity. In the nose it offers hints of red fruit with notes of vanilla, on the palate it is dry and velvety, and hints of cherry and red fruits can be perceived. A good pairing consists of red meat dishes, such as a grilled steak or braised beef. Try it also with game, or with first courses such as pasta with meat sauce or pasta and beans.

The Valpolicella Classico Superiore is produced with grapes selected exclusively in the classic area of Valpolicella. After harvesting, the bunches are left to rest for 40 days after which they are pressed and fermented. Refinement takes place exclusively in oak barrels for no less than 12 months. The resulting wine is characterised by a ruby red colour, with an intense and persistent aroma including hints of cherry and plum, violets, and black pepper, while its taste is fresh and fruity. Thanks to its versatility, this wine goes well with appetisers, first courses based on rice or pasta, and main courses of meat.

Finally, another very popular Venetian red wine is Bardolino, produced in some areas of the province of Verona in the south-eastern area of Lake Garda, including Bardolino, Garda, Pastrengo, Bussolengo, Peschiera del Garda and Valeggio sul Mincio. Composed of Corvina, Corvinone, Rondinella and Molinara grapes.  This wine is characterised by a ruby red colour, a delicate aroma and a dry, savoury and soft flavour. The recommended pairings are those with first courses including ravioli, risotto, baked lasagna, legume soups, but also with grilled or baked meats.