Amarone substitutes

The obvious answer and often called baby Amarone for good reason: it is Valpolicella re-passed over the leftover dried grape skins from Amarone production.

Best for

risotto all'Amarone, beef and horse-meat braises, short ribs, reduction sauces, mushroom dishes

It is lighter in alcohol and slightly less raisiny, so a risotto made with Ripasso is a shade brighter and less brooding, but the family resemblance is unmistakable. If you want it closer, reduce the wine a little further before adding stock.

Same grapes, same region, much cheaper, and the port makes up for the drying step that gives Amarone its concentration.

Best for

risotto, braises, sausages, pot roast, tomato-based ragu

On its own, plain Valpolicella is tart and light-bodied, so a sauce made with it tastes noticeably sourer and thinner than the Amarone version. The spoon of port restores the dried-cherry sweetness without making the dish taste sweet.

Ripe, warm-climate reds that naturally reach 14 to 15 percent alcohol with prune and dried-fruit flavours, which is the part of Amarone that matters most in a pot.

Best for

beef braises, lamb, risotto, rich ragu, venison

These are jammier and sweeter-tasting than Amarone, which is dry and slightly bitter underneath its dried fruit. Expect a rounder, less austere sauce. Zinfandel in particular can push a reduction toward raisin and pepper, which suits beef well but can overwhelm a risotto.

The build-it-yourself version, using bottles most people can find anywhere.

Best for

braises, reduction sauces, risotto, onion and mushroom dishes

The port supplies the concentrated dried-fruit sweetness and the extra alcohol, and the dry red keeps the mixture from tasting like dessert. Taste the pot before adding salt, because port makes savoury food read sweeter and you may want a little more acid: a teaspoon of red wine vinegar per cup evens it out.

Reliable and correct for the cuisine, if considerably less rich.

Best for

ragu, braises, risotto, sausages, tomato-based sauces

This is the biggest character change among the workable options. Sangiovese is high in acid with sour-cherry and dried-herb notes, so a braise made with it tastes brighter, leaner and more savoury, where Amarone gives weight and sweetness of fruit. Add a tablespoon of port or a teaspoon of sugar per cup if the dish feels sharp.

The alcohol-free route, aimed at the two things Amarone actually delivers to a braise: dark fruit and savoury depth.

Best for

alcohol-free cooking, beef braises, risotto, pot roast, family meals

Use unsweetened juice, not cranberry cocktail, or the dish turns syrupy. This is honestly a fair way off: you get colour, tartness and body but not the alcohol that carries aroma or the tannin that gives a reduction its grip, so the sauce is softer and less complex. A dealcoholised red wine plus a spoon of balsamic gets closer if you can find one.