Born and raised in the Veneto region of Italy, corvina wine is a fruity red that is notable for its low tannins, high acidity and light red color. A bit under-appreciated, this wine deserves more attention for its complexity and contribution to the wine world.

A better question is, what does corvina go into? Bottles of pure corvina are rare. It's more common to find regional Italian red wine varieties that use a percentage of corvina grapes, such as the port-like Amarone wines, dry table Bardolino and Valpolicella wines as well as sweet Recioto wine. Corvina grapes can make up to 80 percent of these wines. Corvina simply proves that variety is the spice of life when it comes to red wine.

The grapes are smaller and thicker-skinned compared to other varieties, and they thrive in the volcanic soil found in the Veneto region. After harvest, the grapes are usually dried out on straw mats for months at a time prior to being pressed, enhancing the sugar content. Some innovative producers use an oak barrel to age the wine, which makes the end result a bit more full-bodied with a deeper red color.

Often, corvina red wine has a tart flavor. While most have a cherry taste, the blend decides the true taste, which can be anything from nutty to sweet berry flavors.

The wine comes in a variety of blends, which makes it a good choice for any number of dishes. Fancy having a glass with your dessert? Try a port-like variety or one with a sugar content close to a dessert wine. Need something a little more full-bodied for a pot roast? Give a robust blend a try. Want an aromatic red wine to go with your bruschetta? Pour a glass of a dry table blend. Who says you can't try them all? When in Rome, do as the Romans. Or, in this case, the Venetians. Cheers to a good dinner party! 

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