Corvina is an Italian red wine grape most famous as a key constituent of Valpolicella wines. Often noted for its lack of color and tannins (especially when over-cropped) Corvina is much more likely to appear in blends than as a varietal wine. It is also commonly known as Corvina Veronese.
When produced as a dry table wine, Corvina’s distinctive flavor is of sour cherries. However, Corvina grapes have thick skins and often undergo appassimento – the process of partially drying grapes before fermenting them (see Amarone). Such wines show more raisin and dried-fruit flavors, usually with a distinctive richness.
In Valpolicella, and to a lesser extent Bardolino, Corvina adds its naturally high acidity to the light- to medium-bodied wines it is blended with. In their youth, Corvina-based wines are comparable to Beaujolais, while appassimento styles are richer and fuller, requiring food to mitigate their sweetness.
Synonyms include: Corvina Veronese, Cruina, Cassabria.
Food matches include:
Europe: Porcini mushroom soup (zuppa di funghi porcini); shredded cured horse meat (sfilacci di cavallo)
Asia: Barbecue pork siu mei
Americas: Beef quesadilla
Africa/Middle East: Fried chicken livers (sawda dajaj)