Veneto: A Region with an Overwhelming Presence in Both Quality and Production Volume
Veneto consistently ranks first or second in Italy for wine production, leading the Italian wine industry with its high-quality wines. Verona is also the host city for Vinitaly, an international wine exhibition, and is continuously recognized globally as the "capital of Italian wine."
The regional capital, Venice, was formed in the 7th century from a cluster of small islands. It gradually expanded its power and flourished through Eastern trade. It became a huge republic, controlling inland areas such as Padua and Bergamo, as well as islands like Cyprus and Crete, earning it the title "Queen of the Adriatic."
A key point is that the Republic of Venice had different cultures in its coastal areas and its agricultural inland regions.
In areas influenced by Venice, sophisticated cultures, including music and art, blossomed, producing many cultural giants such as the 18th-century playwright Carlo Goldoni.
On the other hand, the inland region had a very conservative culture, with a simple peasant lifestyle where sharing wine and grappa was considered important. After World War II, it rode the wave of rapid economic growth, industrial development, and became the wealthiest region in Italy.
Veneto: A Region with Many Gentle-Tasting Wines
In the western province of Verona, three globally renowned DOCs—Bardolino, Valpolicella, and Soave—hold an overwhelming presence.
The area around Lake Garda is very warm, and its influence is particularly evident in the Bardolino region, extending all the way to the Valpolicella region. The warm winds from Lake Garda and the cold winds from the Lessini Mountains to the north create significant diurnal temperature variations, which positively influence the formation of grape aromas.
DOC Bardolino is a light, aromatic, and elegant fruity wine with a pleasant bitterness and saline note on the finish, making it charming and easy to drink.
Bardolino Superiore has been elevated to DOCG status, requiring a minimum alcohol content of 12% and a minimum aging period of one year. Particularly noteworthy is the taste of Chiaretto (a pale pink rosé), a dry rosé.
Crossing the Adige River east from Bardolino, you'll find the beautiful hilly region where DOC Valpolicella is produced. Here, four types of wine are made: (Valpolicella, Valpolicella Ripasso, Amarone della Valpolicella, and Recioto della Valpolicella).
Among these, Amarone has recently gained global popularity. By air-drying the grapes, it develops an attractive aroma of dried fruits (especially plums) and results in a profound red wine with a velvety smooth texture. It's a wine that can be enjoyed without food, and its production volume has been rapidly increasing due to its strong performance in the North American and Northern European markets.
On the other hand, the sweet wine Recioto is consumed only by connoisseurs, and its production volume is small.
Further east, you'll find the DOC Soave production area. Soave Classico, produced in a hilly region with mixed limestone and basalt soils, is characterized by pleasant fruit, lively acidity, moderate minerality, a harmonious taste, and high aging potential. It captivates the world as one of Italy's representative high-quality white wines.
The eastern province of Treviso is the home of Prosecco. As a fresh, affordable aperitif wine, it is exported worldwide. To meet the increasing demand, the DOC Prosecco was established in 2009, significantly expanding the production area. With its refreshing aroma and pleasant drinkability, Prosecco's market is expected to continue growing.
Rustic and Flavorful Venetian Cuisine
Venetian cuisine is characterized by a division between seafood-based dishes from coastal areas, including Venice, and meat, rice, and vegetable-centric dishes from the inland regions.
In the coastal areas, the appetizer Sardines in Saor (marinated sardines) is famous. Risotto and spaghetti with squid ink, such as Risotto al nero di seppia and Spaghetti al nero di seppia, are popular. Grilled Adriatic fish is also frequently eaten.
In the inland areas, rice and polenta are commonly eaten. Risi e Bisi, a risotto-like dish made with peas and rice, is a rustic dish characteristic of this region that you should definitely know. Along with Pasta e Fagioli, a bean soup with pasta, its homely flavor is appealing.
Baccalà alla Vicentina, a dish of stockfish cooked in milk, is also famous. This dish is typically served with polenta.
Fegato alla Veneziana (calf's liver sautéed with onions) and Pastissada de Caval (horse meat stewed for a long time, a specialty of Verona) are representative meat dishes of this region.
Source, Quotation, and References /
"Professional's Italian Wine Manual, Italian Wine 2018-2021 Edition" Publisher / Wine Kingdom Co., Ltd. Supervisor / Isao Miyajima Cooperation / Nichi-Oh Shoji Co., Ltd.
