A thick-skinned red grape, Corvina is most commonly found in Italy, with a smattering of plantings in Argentina and Australia. Often confused with Corvinone, DNA profiling proves they’re two different varietals. The offspring of Rondinella, Corvina tends to have notes of sour cherry, cinnamon, chocolate, and green peppercorn. Enjoy alongside grilled salmon, bruschetta, or stews.
The dominant varietal in Valpolicella and Amarone della Valpolicella wines, Corvina (and/or Corvinone) have to make up anywhere from 45%-95% of these wines. When grown in warmer climates, Corvina tends to produce wines with more body, which differentiates them from more traditional Valpolicella wines. Corvina’s high acidity and herbaceous notes are vital to a wine’s character within blends.
Looking to indulge? Here are some wines to try:
Grape Photo Credit: Ursula Brühl, Julius Kühn-Institut (JKI) Bundesforschungsinstitut für Kulturpflanzen Institut für Rebenzüchtung Geilweilerhof - 76833 Siebeldingen - GERMANY