I've always been fascinated by the Corvina grape as grown in the Valpolicella region of Italy.
Beyond simply making a delicious dry red wine, the winemakers do something a bit different here. They sometimes choose to dry the grapes prior to fermenting which gives raisinated and cooked/stewed flavor to wines that you may not otherwise get until the bottle is of sufficient age.
When fermented to dry or off-dry, this is known as Amarone della Valpolicella and goes wonderfully with game. But sometimes the grapes are so concentrated with sugar that fermentation stops naturally due to alcohol killing the yeast. In these instances, you get a wine that is much sweeter and can be consumed as a dessert wine much like you would a port wine (admittedly at a lower ABV and often in a 375 mL bottle).
This is Recioto della Valpolicella, and if you ever see one on the shelf for a reasonable price you'll do well to buy it.
