Molinara (Italy)
Molinara is a red grape from Verona.
It is a blending grape in Valpolicella, Bardolino and Amarone blends.
Typical Flavors
 Red Cherry |
 Black Cherry |
 Strawberry |
 Blackberry |
 Flowers |
 Pepper |
 Almonds |
 Salt |
Wild berries and saltiness are typical aromas for Molinara grapes.
Molinara Profile
Molinara wines tends to be:
| BODY: | Light | ||
| TANNINS: | Light | ||
| FRUIT: | Medium | ||
| ACIDITY: | Light | ||
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Molinara Food Pairing
Molinara is very food friendly. It pairs well with many types of food. Its fruitiness is perfect with Grilled Food.
 Antipasti |
 Vegetables |
 Ham |
 Salami |
 Pizza |
 Pasta |
 Risotto |
 Soups |
 Hamburger |
 Chicken |
 Lamb |
 Veal |
Excellent Pairings
Italian. Venetian Cuisine.
Antipasti. Ham. Salami. Lardo di Colonnata.
Grilled Vegetables. Spicy , Rich Soups.
Pizza. Pasta. Risotto. Porcini Mushroom Risotto.
Fat Fish. Bacalao. Salmon. Tuna.
Grilled or Roasted Meat. Fowl. Game.
Stews. Braised Lamb. Glazed Pork.
BBQ. Hamburger. Steak. Mix Grill.
Cheeses
Mild Aged Cheese. Asiago. Montasio. Piave.
Veneto Specialities:
Veneto Antipasti.
Treviso’s Radicchio Risotto.
Polenta Dishes.
Fresh Pasta with Duck Sauce.
The Ideal Glass for Molinara
|
Pick a Burgundy Glass for swirling & releasing the wine aromas. The shape of the glass captures and directs the delicate aromas to your nose and leads the wine to the tip of your tongue for a better reception of the tastes. The Burgundy glass was designed for the delicate and aromatic red wine Bourgogne Rouge, made from Pinot Noir grapes in Bougogne (Burgundy). |
If You Like Molinara
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The Ideal Glass for Molinara
|
|
Pick a Burgundy Glass for swirling & releasing the wine aromas. The shape of the glass captures and directs the delicate aromas to your nose and leads the wine to the tip of your tongue for a better reception of the tastes. The Burgundy glass was designed for the delicate and aromatic red wine Bourgogne Rouge, made from Pinot Noir grapes in Bougogne (Burgundy). |
About Molinara
Molinara is a pale-red grape variety mainly produced in Verona Province in Veneto region (near Garda Lake).
The name Molinara comes from "mulino" (mill) because the skin looks covered by milling flour (white bloom).
Molinara is a high yielding variety that produces light colored, saline wines when vinified alone.
Therefore it is blended in minor quantity (5-10%) with Corvina, Corvinone and Rondinella.
The Molinara grape risks to disappear because it cannot give dark and fleshy red wines, so trendy in today's market.
Molinara is also vinified in light bodied rosé: juicy, floral, spicy and salty.
Corvina, Rondinella and Molinara Blends
Many wines from the Veneto Region in Italy are blends of Corvina, Rondinella and Molinara.
Amarone
Corvina is the most important grape for Amarone and it is blended with Rondinella, and Molinara.
Corvina grape has a dark color and gives body and structure.
Valpolicella
The Valpolicella blend consists of minimum 45% Corvina.
Molinara is used to add acidity and Rondinella for the high sugar.
Ripasso
Ripasso is made blending Valpolicella and Amarone wines.
Recioto
Recioto is also a blend, but the Rondinella grape is preferred due to the high sugar concentration.
Bardolino
Bardolino contains less Corvina and more Rondinella and Molinara, resulting in a lighter wine.