Chuck of blade. A cut from the shoulder lying along the back of the animal, usually veal, as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK. In Italy it may be roasted, boiled or stewed.
A strong, dry, well-regarded red wine made with grapes of vines in the Veneto and made in only small quantities. The grapes are dried to a near raisin-like condition on straw mats which results in concentrated sugars and deep flavour. The resulting wine is strong and dry (Amarone), though there are occasional sweet and sparkling versions.
A strong, dry, well-regarded red wine from Verona made in only small quantities.
