The red wine known as Valpolicella is typically made from three grapes: Corvina Veronese, Rondinella and Molinara. Valpolicella is a viticultural zone of the province of Verona, east of Lake Garda, where a variety of wine styles are produced, including a recioto dessert wine and Amarone. 

Most basic Valpolicellas are light, fragrant table wines in flavor. These wines can be produced in a nouveau style, similar to Beaujolais Nouveau, and released only a few weeks after harvest. Valpolicella Classico is made from grapes grown in the original Valpolicella zone. Valpolicella Superiore is aged at least a year and has an alcohol content of at least 12 percent. And Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone or recioto. 

Valpolicella pairs well with very flavorful Italian dishes that can match its power, such as braised red meats like osso busso and beef bourguignon, and rich red wine sauces. Do not match Amarone with most seafood, light meats such as chicken or pork, and citrus or cream sauces. 

Cheeses that go well with Valpolicella include Gorgonzola, Lancashire, Parmigiano-Reggiano, Roquefort, Shropshire and Stilton.