Molinara is a light-bodied Italian red grape that is used as a minor blending partner in Valpolicella, Bardolino and IGT Veneto wines. On its own, Molinara is fairly nondescript and as a consequence rarely appears as a varietal wine. It is much more commonly used to add its naturally high acidity to other red wines, or to flesh out a particularly rich blend.
Molinara’s susceptibility to oxidization has caused it to fall from favor in modern winemaking culture and overall plantings in Italy are declining. It is still one of the mainstays in Valpolicella, though, and will remain so for as long as the local appellation laws allow.
Synonyms include: Rossanella, Uva Salata, Vespone.
Popular blends include: Valpolicella Blend.
Food matches include:
Europe: Pasta e fasoi (Verona-style pasta and beans)
Americas: Chopped salad with thousand island dressing