Bardolino: excellent wine from the shores of Lake Garda

The Bardolino is a child of the morainic hills on the eastern shore of Lake Garda, formed by the glaciers that shaped the lake basin in ancient times, leaving evident traces in a series of elevations overlooking the lake, equipped with extremely variable soils, often gravelly. Here, for a very long time, some typical grape varieties of the Verona territory have found their homeland, foremost the Corvina Veronese, along with the Rondinella and Molinara, among others. The happy combination of morainic soils, grape varieties, and a particularly mild climate, characterized by good temperature excursions between day and night, yields wines that, both in the traditional red wine version and in the rosé type of Chiaretto, are characterized by considerable pleasantness and immediacy of drink. Discover with us where Bardolino is made and how to pair it in the kitchen.

Bardolino, the territory and its wines

The production area encompasses the entire territory of the municipalities of Garda, Bardolino, Affi, Cavaion Veronese, Pastrengo, Lazise, Castelnuovo del Garda, and partly that of Torri del Benaco, Costermano, Caprino Veronese, Rivoli Veronese, Bussolengo, Sona, Peschiera del Garda, Sommacampagna, Valeggio sul Mincio. The use of the additional specification Classico is reserved for wine produced from grapes harvested and vinified within the area of the oldest origin.

Despite different production approaches, having the same grapes (especially Corvina and Rondinella) as their common matrix, Bardolino and Chiaretto share common characteristics in their fruity fragrance and light spiciness, which makes them rightfully appreciated for their pronounced versatility in the kitchen and their considerable pleasantness of drink.

Bardolino is a bright ruby red, with delicately fruity and fragrant aromas, featuring notes of cherry, sour cherry, strawberry, raspberry, currant, blackberry, and elegant hints of spices (cinnamon, clove, black pepper). The taste is dry, soft, characterized by the same sensations of crunchy red fruit and small fruit perceived on the nose, spicy, balanced, fresh, and with remarkable drinkability.

Chiaretto is the rosé version of Bardolino: starting from the 2014 harvest, the winemakers of the Veneto shore of Lake Garda have implemented what has been defined as a "Rosé Revolution", which led to the identification of a new style of Chiaretto, characterized by a very pale pink color and the presence of aromas of citrus and flowers.
In fact, techniques used in regions with cooler climates than the Mediterranean have been applied to Chiaretto, resulting in wines almost resembling "blanc de noir," i.e., "almost white" wines made from red grapes, such as Corvina Veronese and Rondinella.
Skin macerations with the must were very brief and occurred at low temperatures to obtain very light colors, with shades reminiscent of lychee, and to maximize aromas characterized by floral notes, medicinal herbs (and chlorophyll), and citrus (orange, kumquat, mandarin, as well as apricot and currant), the latter particularly typical of Corvina Veronese grown on the shores of Lake Garda. The typical almost saline freshness of rosé wines from the Garda riviera remains unchanged, with a fullness on the palate that releases juicy sensations of citrus and small red fruits, combined with enviable youthful freshness. Chiaretto has a strongly territorial character, closely linked to the shores and hills of Garda, both in its still and scented versions.

Bardolino and Chiaretto, use in the kitchen

Due to their characteristics, Chiaretto and Bardolino, extremely fruity wines, softened by a subtle spiciness and given juiciness by a lovely freshness, are extremely eclectic in food pairings.
They are ideal companions for both traditional dishes from the area of origin and the classic Italian cuisine, as well as modern fusion cuisines that blend gastronomic ideas from diverse cultural backgrounds with strong exotic influences.

Chiaretto is perfect as an aperitif or pre-dinner drink: on the table, it ideally pairs with appetizers (cured meats, seafood, or vegetable appetizers), perfectly accompanying first courses of pasta (with meat, seafood, or vegetable sauces) and ravioli. It goes wonderfully with the typical summer Italian cuisine: for example, caprese salad (mozzarella, tomato, and basil), prosciutto and melon, rice salad, meat carpaccio. It is excellent with fish, both from the sea and from lakes, whether cooked (grilled, baked, salted, boiled) or raw (fish carpaccio). It is worth trying with paella or sautéed clams, or with shellfish (grilled king prawns). It fits very well with oriental cuisine, even if spicy, and is an ideal companion for sushi. A curious pairing is with dishes based on summer black truffle (scorzone).

Bardolino pairs perfectly with classic Italian cuisine; it is excellent with first courses based on all types of pasta (with meat, seafood, vegetable, or mushroom sauces), with risottos, with ravioli, and lasagna pie. Another interesting pairing is with legume soups, especially with Venetian pasta and beans.
It goes well with grilled poultry, oven-roasted meats, and braised meats. In the area of origin, it is a companion to the traditional mixed boiled meats. The pairing with dishes based on chestnuts or mushrooms is very interesting.
Around Lake Garda, Bardolino has always been enjoyed with lake fish: it is excellent, for example, with risotto with tench or grilled eel. Traditionally, it also accompanies a typical Venetian fish dish: polenta and cod (stockfish). Served fresh, it marries very well with sea fish, especially larger specimens, but also with stewed cuttlefish. Those who wish to be bold should try it with exotic, oriental, or Maghreb cuisine.

Find the pairing you like best and purchase the Bardolino that suits you at Spaghetti & Mandolino!

Francesco Scuderi