Amarone, “today, the challenge is not explaining what it is, but how to propose it actually”

Time as a key to interpretation, the tasting room as a space for understanding, and choice as a conscious gesture: these are the pillars around which the masterclass “Amarone: il tempo, la sala, la scelta - Evoluzione stilistica e versatilità gastronomica dell’Amarone attraverso il confronto tra annate, tra equilibrio, precisione e dialogo con la tavola” - “Amarone: time, tasting room, choice - Stylistic evolution and gastronomic versatility of Amarone through the comparison of vintages, between balance, precision and dialogue with food” was developed. The event was organized by the Famiglie Storiche - Historic Families and took place in recent days at Vinitaly 2026 at Veronafiere in Verona. Roberto Anesi, Best Sommelier of Italy 2017, lead the tasting, who guided participants through an in-depth journey built on the comparison of three vintages - 2012, 2016 and 2021 - via 13 interpretations of Amarone della Valpolicella DOCG and Riserva, one from each Famiglia Storica. For the 2021 vintage: Amarone della Valpolicella Classico by Tommasi, Amarone della Valpolicella by Torre d’Orti, and Amarone della Valpolicella Classico Calcarole Riserva by Guerrieri Rizzardi. For the 2016 vintage: Amarone della Valpolicella Classico by Bertani, Allegrini and Zenato, together with Amarone della Valpolicella Riserva by Brigaldara and Amarone della Valpolicella Campo dei Gigli by Tenuta Sant’Antonio. Finally, for the 2012 vintage: Amarone della Valpolicella Classico Sant’Urbano by Speri, Amarone della Valpolicella Riserva by Musella, Amarone della Valpolicella Classico Costasera by Masi, Amarone della Valpolicella Classico Monte Ca’ Bianca 2012 by Begali, and Amarone della Valpolicella Classico Capitel Monte Olmi Riserva by Tedeschi.
Driven by their tireless commitment to enhancing the wines of their territory, promoting a wine culture which unites heritage and a contemporary vision, under the banner of quality and authenticity, the Famiglie Storiche, through this tasting, aimed to convey a modern reading of Amarone della Valpolicella reaffirming its ability to express balance, precision and depth, while preserving its identity and opening up to new opportunities for consumption and interpretation.
“Amarone is not a wine frozen in time, but a language that evolves. Today, the challenge is no longer to explain what it is, but how to present it in a contemporary way: through its versatility, stylistic precision and natural vocation for the table. Time, service and choice become decisive levers in making it more accessible and relevant in hospitality. Comparing vintages allows us to tell the story of a solid and recognizable identity that is renewed through the way it is interpreted and offered. The Famiglie Storiche embodies this shared vision: to safeguard the identity of Amarone while at the same time guiding its evolution”, affirmed Pierangelo Tommasi, president of the Famiglie Storiche.
During the masterclass, sensory analysis was intertwined with reflections on service and food pairing, offering operators concrete tools to enhance Amarone on wine lists and in the dining room. This approach underlines the Famiglie Storiche desire to engage in an increasingly more direct dialogue with the world of gastronomy, strengthening Amarone positioning as a thoroughly contemporary wine.
“Amarone is often automatically associated with very structured dishes, but today it is interesting to move beyond these patterns and discover new possibilities. During the masterclass we explored less conventional pairings, from fatty fish such as salmon to inspirations from Eastern cuisine, demonstrating how there is ample room for experimentation. The interpretations of the Famiglie Storiche, while remaining faithful to a classic style, always manage to surprise with their ability to engage in dialogue with food. The invitation is to rediscover Amarone from a gastronomic perspective, going beyond the most traditional pairings and opening up to perspectives that until recently would have seemed unthinkable”, commented sommelier Roberto Anesi.