The Consorzio Valpolicella highlighted its wines with Parmigiano Reggiano in Signorvino restaurant in Paris, honored in the 2026 Gambero Rosso edition

The Valpolicella region is one of the major red wine appellations of Veneto, in northern Italy. Nestled among hills, valleys and varied landscapes, the region owes much of its identity to a complex terroir and indigenous grape varieties such as Corvina, Rondinella and Corvinone.

Represented by the Consorzio Valpolicella foundation that gives rise to those various Valpolicella wines, full of highly diverse profiles, ranging from bright and fruity styles to richer and more concentrated expressions. By AP

During the recent March 2026 masterclass in the Signorvino restaurant in Paris, this regional diversity was showcased through a wine tasting, designed as a gradual progression, with fine Parmesan cheese serving as the common thread. For information, awarded a 2 Bottiglia score by the 2026 Gambero Rosso guide. Thus, Gambero Rosso is one of Italy’s leading food and wine guides, renowned for reviewing restaurants, wine bars and producers, through prestigious rankings and awards, all dedicated to Italian gastronomy and viticulture.

Therefore, Signorvino, combines a restaurant and wine cellar, while having become a leading destination for Italian wine culture in Paris. Ideally located on Place Saint-Michel, this three-level venue offer an extensive Italian wine offer, along some traditional Italian cuisine and a relaxed atmosphere, designed around conviviality. More than a wine bar, it seems that Signorvino offers an immersive experience, celebrating the richness of a certain Italian lifestyle, through fine food and wine.

Here, our experience began with the discovery of several types of Parmigiano Reggiano in pairing with Valpolicella wines, starting with Valpolicella DOC and Valpolicella Superiore. The former revealed a supple, fresh and approachable character, while the latter displayed greater structure, with spicier and peppery notes, linked to one year of ageing.

Then, the Ciliegi 2020, produced in the Ripasso style, eventually elevated its intensity. This wine illustrated the region’s emblematic appassimento technique, in which part of the grapes are dried to concentrate texture, aromas and sugars before vinification. Fuller-bodied, richer and higher in alcohol, it paired particularly well with a 60-month-aged Parmesan cheese, whose power and firm texture mirrored this wine’s generosity (photo credits: Signovino / Consorzio Valpolicella).

Thereafter, Amarone della Valpolicella DOCG marked the peak of this plural wine tasting. Deeply concentrated and highly expressive, it was presented as a true meditation wine, capable of matching the remarkable complexity of an 80-month-aged Parmesan cheese. Finally, some Recioto della Valpolicella DOCG brought a softer and more liqueur-like conclusion, while retaining enough acidity to preserve a certain balance.

Overall, this masterclass highlighted the full richness of this Valpolicella appellation, with one territory, multiple interpretations, and a particularly clear progression in intensity, through this multiple pairing with Parmesan cheeses.

More details about Consorzio Valpolicella on their official website, about Parmigiano Reggiano here.

Signorvino Paris, 5 Place Saint-Michel, 75006 Paris (France) / Phone : 00 33 (0)1 59 00 99 91. More details on their official website.