Masi Costasera Amarone Classico 2010
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Wine Enthusiast
Ripe dark fruit, nutmeg, clove and tobacco aromas lead the nose on this bold and balanced wine. The rich palate delivers black plum, raisin, cinnamon, black pepper and licorice supported by velvety tannins and fresh acidity. Combining elegance and power, it boasts wonderful depth. Drink 2015–2025.
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James Suckling
I like the austere yet generous character to this Amarone with cocoa powder, dark berries and fresh lemon rind. Some wet stones as well. It's full-bodied yet firm and fresh. Clean and bright finish. Drink or hold.
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Wilfred Wong of Wine.com
Can I bathe in this wine? Perhaps that would be too much, but there is no doubt to the pedigree here. The expansive 2010 Masi Costasera just keeps on giving! Ripe red and black fruit, with a streak of minerality make this wine so good. It is already inviting, but will gain much more with time in the bottle. I would drink some now and let some rest in the darkest, most even temperature place in the cellar. Smoke a wild turkey and drink this baby. (Best Served: 2019-2030)
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Wine Spectator
Beautifully balanced and integrated, this offers sweet dried cherry and date fruit, as well as savory accents of loamy earth, herb and smoke. Fresh and focused, with a silky texture that carries a streak of minerality on the finish. Drink now through 2030.
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Robert Parker's Wine Advocate
A classic interpretation, the 2010 Amarone della Valpolicella Classico Costasera offers power and personality. The bouquet shows your standard Amarone aromas of sweet spice and overripe fruit. But Costasera adds class and finesse thanks to the slow way in which the wine evolves in the glass. The mouthfeel also treads with a delicate pace. Its silky texture never feels too heavy or overburdened.
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Masi's production strategy aims to emphasize the personality of each single product, while maintaining a recognizable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies.
Masi wines are modern, attractive, well-balanced and easily identifiable; characteristics which have earned Masi recognition for having "revolutionized the art of wine-making in the Venetian region." Hugh Johnson defines Masi as "a touchstone for Veronese wines."
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.
Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.
Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.
Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.