Valpolicella

American  

[val-poh-li-chel-uh, vahl-paw-lee-chel-lah] / ˌvæl poʊ lɪˈtʃɛl ə, ˌvɑl pɔ liˈtʃɛl lɑ /

noun

1. a dry, red table wine from the Veneto region of northern Italy.

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Valpolicella British  

/ ˌvælpɒlɪˈtʃɛlə, valpoliˈtʃɛlla /

noun

1. a dry red table wine from the Veneto region of NE Italy

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Etymology

Origin of Valpolicella

First recorded in 1940–45; after Valpolicella, an area of alluvium-filled valleys NW of Verona, where the wine is produced

Example Sentences

We're partial to the specialty brand Valpolicella, as well as the grocery store favorite Pompeian.

From Salon

If you prefer a red, I would go for something light, like a Valpolicella Classico or Bardolino from the Veneto region of Italy, a Ribera Sacra from Spain or a French Beaujolais or Beaujolais-Villages.

From New York Times

If you want a red, try a Valpolicella Classico or a bottle from Corsica.

From New York Times

I wouldn’t choose a red, but if you insist, look for fresh, delicate examples like Valpolicella Classicos, Jura poulsards and maybe inexpensive, unoaked Loire reds, which often go well with Vietnamese or Thai dishes.

From New York Times

Valpolicella from Veneto or frappato from the Vittoria region of Sicily would be delicious.

From New York Times