Bardolino is an Italian red wine produced in the province of Verona to the east of Lake Garda. The blend of grapes used to produce Bardolino include Corvina, Rondinalla and Molinara, which are the same main grapes used to produce Valpolicalla; however, the two wines are quite different. This is because Bardolino generally contains less Corvina which adds body and structure, and more Rondinella, which has a relatively neutral flavor profile. 

Bardolino, more pink than red, is very light-bodied with faint cherry flavors and, on occasion, a nice edge of spiciness. Bardolino Classicos are more interesting wines than simple Bardolinos. When turned into an inexpensive sparkling wine, Bardolino is called Chiaretto, which is a popular summertime quaff. In the fall, Bardolino is also made as a novella wine, a takeoff on Beaujolais Nouveux. Both Chiaretto and Novello are drunk chilled, and even regular Bardolino is best with an edge of coolness. 

Bardolino is a light, fruity red wine that fits well with many dishes that normally would be served with white wine. Serve with such white and soft meats as pork, veal, salami and prosciutto (e.g., Daniele or Parma ham); such poultry dishes as chicken, turkey and duck with light, not too spicy, sauces; such fish dishes as tuna steak, swordfish, salmon and anchovies; just about any pasta dish as long as the sauce is not too strong; and pizzas with tomato, cheese, meat and/or salmon. 

Cheeses that go well with Bardolino include young, light and creamy cheeses, such as soft goat cheese, Asiago, Brie, Port Salud, Feta, Mozzarella, Ricotta and lightly smoked cheeses such as Provalone.