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.
Profile
Molinara wines tends to be:
| BODY | Light | ||
| TANNINS | Light | ||
| FRUIT | Medium | ||
| ACIDITY | Light | ||
| |||
Food Pairing
 Antipasti |
 Vegetables |
 Ham |
 Salami |
 Pizza |
 Pasta |
 Risotto |
 Soups |
 Hamburger |
 Chicken |
 Lamb |
 Veal |
Molinara is very food friendly. It pairs well with many types of food.
Molinara fruitiness is perfect with Grilled Food.
Pairing Suggestions
Excellent Pairing:
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.
Cheese:
Mild Aged Cheese. Asiago. Montasio. Piave.
Veneto Specialities:
Veneto Antipasti.
Treviso’s Radicchio Risotto.
Polenta Dishes.
Fresh Pasta with Duck Sauce.
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The Ideal Glass
The Burgundy glass is perfect for a light and fruity red wine.
The glass is broader than other red wine glasses.
The larger bowl has the function of accumulating the aromas of delicate red wines. It also allows a proper swirling, channeling the aromas upwards.
In addition, the style of the glass directs the wine to the tip of your tongue
for a better reception of the tastes.
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.
The Valpolicella Wine Region
The wines from the Valpolicella Wine Region range from light style Valpolicella to strong style Amarone and dessert wine Recioto:
- Valpolicella: the Lightest.
- Ripasso: the Bolder.
- Amarone: the King.
- Recioto: the Sweet.
Veneto
Veneto is famous for its capital Venezia, and the wines Prosecco, Soave, and Amarone.
Red Wines:
Valpolicella
Bardolino
Colli Euganei Rosso
Friularo di Bagnoli
Merlot
Montello Rosso
Piave Malanotte
Tai Rosso
White Wines:
Soave
Cortese
Custoza
Durello
Garganega
Glera
Lison
Lugana
Pinot Grigio
Fior d'Arancio
Sparkling Wines:
Ripasso Wines:
Rosé Wines:
Dessert Wines:
Aperol
Campari
Fior d' Arancio Passito
Martini Red
Martini White
Recioto
Primary Grapes:
25% Glera (Prosecco)
15% Garganega (Soave)
11% Corvina (Amarone)
11% Merlot
10% Pinot Grigio
The Ideal Glass
The Burgundy glass is perfect for a light and fruity red wine.
The glass is broader than other red wine glasses.
The larger bowl has the function of accumulating the aromas of delicate red wines. It also allows a proper swirling, channeling the aromas upwards.
In addition, the style of the glass directs the wine to the tip of your tongue
for a better reception of the tastes.