Which type of wine would likely use the appassimento technique?

The appassimento technique is a traditional method used primarily in Italy, particularly in regions like Valpolicella. This technique involves drying grapes for a period of time after harvest, which concentrates the sugars and flavors in the fruit. This results in a wine that is rich, sweet, and complex, which makes it especially suitable for producing sweet dessert wines.

Dessert wines created through the appassimento method, such as Amarone or Recioto, showcase the intense flavors and sweetness that result from the drying process. The dehydration of the grapes amplifies their natural characteristics, leading to a full-bodied, sweet wine with higher alcohol content and notable depth.

Other types of wines listed, such as light-bodied red wines, sparkling wines, and Chardonnay, generally do not utilize this technique. Light-bodied reds often aim for fresh acidity and fruit-forward profiles, while sparkling wines require a different approach to maintain their bubbles and crispness. Chardonnay, on the other hand, can be made in various styles but is not typically produced using appassimento, as it relies on its own inherent qualities and does not benefit from the drying process.