Bardolino Rosso: Panel tasting results

Michael Garner, Victoria Daskal and Jason Millar tasted 53 wines, with 19 Highly Recommended

Bardolino Rosso: Panel tasting scores

53 wines tasted

Exceptional 0

Outstanding 0

Highly recommended 19

Recommended 29

Commended 5

Entry criteria: producers and UK agents were invited to submit their latest-release red wines from the Bardolino DOC and sub-zones La Rocca, Montebaldo or Sommacampagna, and Bardolino Superiore DOCG

Scroll down for the best-scoring wines in the Bardolino Rosso panel tasting

In the shadow of Valpolicella

The name is fashionable enough – the village is a popular tourist destination on the shores of Lake Garda in Italy’s central north – but the wines of Bardolino continue to live in nearby Valpolicella’s shadow.

These pale, unassuming reds are easy to overlook and offer a very different proposition from their neighbour, where wines based on the same grape varieties often derive from the appassimento process (in which grapes are dried prior to fermentation).

As such, Bardolino Rosso remains true to type and gives tasters an authentic expression of the lively red fruit characters and telltale twist of black pepper that define the Corvina grape.

As Victoria Daskal observed: ‘Bardolino flies under the radar, but it shouldn’t; bursting with sour cherry, pomegranate and floral notes, with its soft tannins and bright acidity, it’s a natural fit for hip wine bars.’

Jason Millar pointed out that, ‘[Bardolino] Classico did seem to perform better than basic Rosso; purity of style and often rather good value for money make the Classico zone the best place for wine lovers to start exploring Bardolino.’

Click here to see more results from the panel tasting

Zone in on the crus

The judges all agreed that many of the finest examples originated from the three ‘cru’ areas of Montebaldo, Sommacampagna and La Rocca. These various versions are united by their joyful freshness, easy drinkability and foodfriendly nature.

Think straightforward, fresh, zingy cherry- and almond-scented reds for the most part, and leaner, more fragrant and challenging examples, often with brief oak ageing, higher up the quality ladder.

These more aspirational – but still affordable – wines show greater elegance and ageing potential, while the simpler style is best drunk young.

All promise style over substance and remain reassuringly understated.

Thanks to their versatility, these Bardolino reds excel with lighter foods and it’s strongly recommended to enjoy them lightly chilled – a tip not only from the judging panel but also from many of the wineries themselves.

What to drink with Bardolino Rosso, by Fiona Beckett

It can help to think of Bardolino less as a red wine than as a dark rosé. Of course there are fuller-bodied examples, but most you come across will be best drunk lightly chilled. It’s basically a red that appeals to white wine drinkers.

That makes it a good match for antipasti, particularly salumi. It goes nicely with mortadella and Parma or San Daniele ham with gnocchi fritti (deep fried dough balls), which makes it a good wine for an aperitivo or a snack.

It’s also great with olives, fresh goat’s cheese and other young cheeses, and is a good pairing with polpettine (little meatballs) and pasta with sausage or pork cooked in milk. Think ‘white’ Italian dishes rather than tomato-based ones.

Being light, it’s also a perfect wine for an al fresco summer supper or a barbecue: a light salad of raw courgettes, tomatoes and basil for instance, followed by grilled lamb chops with herbs and fried potatoes.

Like other light reds, Bardolino pairs well with grilled or roast fish such as seared tuna, salmon or roast seabass, too.

Bardolino Rosso panel tasting results

Wines were tasted blind

The judges

Michael Garner is co-owner of Italian specialist Tria Wines and DWWA Regional Chair for Northern Italy. He is the author of Amarone and the Fine Wines of Verona (£35 Académie du Vin Library, 2017)

Victoria Daskal is a wine writer, presenter, consultant and WSET educator. In 2008, she completed the OIV MSc in International Wine Management, and among others has since worked for Jancis Robinson’s Purple Pages and as managing editor of The World of Fine Wine

Jason Millar is a freelance wine writer, consultant, judge and communicator, with a focus on Italy and South Africa. He has a background in buying, importing and sales, and in 2016 was the top WSET Diploma graduate worldwide

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