The legend of the Quintarelli estate begins in the foothills outside Verona, on limestone and basalt slopes overlooking the impressive Valpolicella (literally, “valley of many cellars”). We can trace it back to 1950, when the late Giuseppe began working on the humble family farm, increasing vineyard holdings and initiating unprecedented changes to viticulture and winemaking. It is the tale of how one man would ultimately redefine Valpolicella, and, in the process, give life to some of Italy’s greatest wines.
     Beyond the remarkable history and singular methods, Quintarelli’s wines will ultimately end up on a table. But what pairs best with a bottle of Quintarelli?
     Local Venetian dishes, of course, are a natural fit. Try your hand at fegato alla veneziana (calf liver with sautéed onions), or boil some gnocchi—Verona’s best-known contribution to the world after Romeo and Juliet—typically served with braised horsemeat, but tomato sauce and grated parmesan will do just fine.
     These reds are a perfect fit for Peking duck. Their density and structure mesh seamlessly with the meat (in Verona, duck is often served in ragù form with bigoli, a local pasta), while their savory richness impeccably echoes the umami of Hoisin sauce.
     For a simple fix, serve one of these reds with a rare steak and a side of polenta. May the legend of Quintarelli live on at your dinner table!