AMARE should never be confused with amaro in Italian – unless you’re talking wine.

Amare, of course, means love, whereas amaro means something rather different - painful or bitter.

In the world of wine, however, there’s a red called Amarone which literally means “great bitter” but is… wait for it… utterly lovely.

Hailing from the famous Valpolicella wine region of north east Italy, Amarone isn’t bitter as such but was so named to distinguish it from the Recioto product of the same area, which is decidedly sweeter and less dry.

You’ll get some locals, too, who will say once you’ve tried it, you will fall in love with it. (Being the partisan sort, they would wouldn’t they.)

Although usually made from the same grapes as your more common Valpolicella - Corvina, Molinara and Rondinella – Amarone is usually pricier generally because a labour-of-love production is required to create its unique quality, from caringly picking bunches of grapes that allow air to flow between the fruits to diligently removing grapes that have rotted due to, for example, wet weather during the harvest.

On which note, there’s a fine line with Amarone production because grapes are left on the vine as long as possible before mould sets in, in order to get as ripe as possible.

This helps create a serious wine stronger in alcohol - they’re often more than 15 per cent and by law have to be at least 14 per cent. Another reason for the higher price… and for spreading the love.

The touch of the grape skin is also particularly important to produce impressive tannins and extra intensity.

The more aged the Amarone (usually over five years) the more it can gain aroma notes compared to ports, which means older vintages might not go wrong with chocolate puddings, as well as grilled meat, braised beef and game.

If it’s more affordable love you’re after, there’s an attractive young version (2012) currently on offer at Waitrose, a Cantina Di Negrar Amarone Della Valpolicella down to £15.99 from £20 until December 8. Raisins and dried fruits abound with this one.

It could marry well now with blue cheeses or thin slithers of Parmesan as well as the meats, though some old heads may suggest you have a long engagement, sign a pre-nup and save the big day of opening for a few years to make it even more special.

Then again, given its name, maybe it should be saved to celebrate a divorce.