Quintarelli and Dal Forno

One of the opportunities that presented itself at the Grand Tasting Pavilion at the Wine and Dine Festival this year was tasting the wines of the cult figures of Quintarelli and dal Forno, both from the Valpolicella area. Both are famous for their versions of the classic Veneto blend and I tasted them in a lineup suggested by the merchant designed to highlight the outstanding qualities of each as I progress. Although the 3 wines tasted were made from grapes which had undergone some drying, two were actually at the basic entry level of classification, with the dal Forno Valpolicella richer and more tannic than the Quintarelli offering. The Rosso di Bepi, which basically is Amarone in less than perfect years, certainly took the game to a much higher level.