Red grape variety
Molinara
A pale, high-acid Valpolicella variety, now optional in the blend and much reduced in plantings.
What is Molinara?
Molinara adds acidity and lightness but little colour, and its use declined once it ceased to be mandatory in Valpolicella.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 7899 under the prime name MOLINARA, with berry skin colour noir and country of origin italy, and the pedigree "VULPEA X ?". Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Molinara, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low | Consistent | |
| Acidity | high | Some variation | |
| Tannin | low-medium | Some variation | |
| Alcohol | medium | Some variation | |
| Body | low-medium | Consistent | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | low-medium | Consistent | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | high | Some variation | |
| Texture | medium | Consistent |
Common flavours
Wines made from it
The same grape in different places and different hands. These are where the wide ranges above resolve into something specific.
Where it grows
- Valpolicella — Italy
If you like Molinara, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Valpolicella
Both are made from molinara, and the structural profile is close across body, acidity and tannin, both come from the same country.
Expect it to be more oaky, and fruitier.
Frappato
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more floral, and fruitier.
Barbera
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more oaky, and fuller and richer.
Similar but lighter
Something like this, but lighter?
Schiava
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more floral, and softer and rounder.
English still Pinot Noir
The structural profile is close across body, acidity and tannin.
Expect it to be earthier, and more floral.
Poulsard
The structural profile is close across body, acidity and tannin.
Expect it to be earthier, and stronger and warmer.
Similar but lower in alcohol
Something like this, but less alcoholic?
English still Pinot Noir
The structural profile is close across body, acidity and tannin.
Expect it to be earthier, and lighter.
Valpolicella
Both are made from molinara, and the structural profile is close across body, acidity and tannin, both come from the same country.
Expect it to be stronger and warmer, and more oaky.
Schiava
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be lighter, and more floral.
Similar but fuller
Something like this, but richer?
Barbera d’Alba
They occupy similar territory for weight and structure, and both come from the same country.
Expect it to be fuller and richer, and more oaky.
Montepulciano d’Abruzzo
They occupy similar territory for weight and structure, and both come from the same country.
Expect it to be fuller and richer, and softer and rounder.
Montepulciano
They occupy similar territory for weight and structure, and both come from the same country.
Expect it to be fuller and richer, and softer and rounder.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Fresh cheese
Works because a heavy wine would bury a delicate dish.
Mozzarella
Works because the dish is acidic, and a lower-acid wine would taste flat beside it.
Tortilla española
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Vegetarian dishes
Works because the dish is acidic, and a lower-acid wine would taste flat beside it.
What to avoid with it
Dishes the pairing engine scores badly, and the principle that explains why. A short list: most things are fine.
How to serve it
Temperature
12–14°C
54–57°F · Lightly chilled
About 45 minutes to an hour in the fridge from room temperature, or take it out of the fridge about an hour before serving.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Burgundy bowl
A wide bowl gives a delicate, aromatic red more surface area to release aroma, and directs it to the nose from a wider rim.
Ageing
Wines made from this grape are generally at their best within a few years.
Pale, high in acid and low in colour, and now a minor and declining part of the Valpolicella blend. It is not a variety anyone keeps, and its historical role was to lighten rather than to lend structure.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof