Valpolicella Ripasso DOC is a wine from Veneto in North East Italy.
It is often called: Amarone on a budget.
Grapes: Corvina, Corvinone, Rondinella (mandatory), followed by Molinara and others.
![]() Cherry |
![]() Blackberry |
![]() Plum |
![]() Prune |
![]() Raisin |
![]() Fig |
![]() Violets |
![]() Spices |
![]() Vanilla |
![]() Chocolate |
![]() Tobacco |
![]() Oak |
Black Cherries, Black Berries, Plum, and Raisins are typical Ripasso flavors.
Hints of Peppery Spices, and Earthy flavors like Coffee and Oak.
BODY | Medium - Plus | ||
TANNINS | Medium - Low | ||
FRUIT | Medium - High | ||
ACIDITY | Medium | ||
|
![]() Antipasti |
![]() Vegetables |
![]() Ham |
![]() Salami |
![]() Pizza |
![]() Pasta |
![]() Risotto |
![]() Soups |
![]() Hamburger |
![]() Chicken |
![]() Lamb |
![]() Veal |
Ripasso is very food friendly. It pairs well with many types of food.
Ripasso fruitiness is perfect with Grilled Food.
Excellent Pairing:
Italian. Venetian Cuisine.
Antipasti. Ham. Salami. Lardo di Colonnata.
Grilled Vegetables. Spicy , Rich Soups.
Pizza. Pasta. Risotto. Porcini Mushroom Risotto.
Fat Fish. Bacalao. Salmon. Tuna.
Grilled or Roasted Meat. Fowl. Game.
Stews. Braised Lamb. Glazed Pork.
BBQ. Hamburger. Steak. Mix Grill.
Cheese:
Mild Aged Cheese. Asiago. Montasio. Piave.
Veneto Specialities:
Veneto Antipasti.
Treviso’s Radicchio Risotto.
Polenta Dishes.
Fresh Pasta with Duck Sauce.
The Bordeaux glass is perfect for a bodied red wine.
It is taller than other red wine glasses, and has a slimmer bowl.
The large size of the glass allows the bouquet to develop. It smooths out rough edges, plays down tannins, and allows the wines to achieve balance.
The slimmer bowl sends the wine directly to the back of the mouth for maximum taste.
The name Ripasso (re-passed) indicates the wine making technique.
In Autumn, after harvest, selected grapes for Amarone and Recioto wines remain in lofts above wineries to dry for 4 months.
All other grapes are squeezed and short fermented to make the basic Valpolicella wine, the first to enter the market.
Towards the end of January, the dried grapes are squeezed and can start the long skin contact fermentation resulting into Amarone or Recioto wines, then stored for aging.
After the Amarone/Recioto fermentation, the skins left over, still full of tannins, sugar and aromas are added to a young Valpolicella wine for a second, short fermentation (re-fermented, go over again).
The result is a wine with more alcohol, thickness, color and body, often referred as "Baby Amarone" or "The poor man Amarone".
In 2010, Ripasso received its own DOC designation.
The wines from the Valpolicella Wine Region range from light style Valpolicella to strong style Amarone and dessert wine Recioto:
Veneto is famous for its capital Venezia, and the wines Prosecco, Soave, and Amarone.
Valpolicella
Bardolino
Colli Euganei Rosso
Friularo di Bagnoli
Merlot
Montello Rosso
Piave Malanotte
Tai Rosso
Soave
Cortese
Custoza
Durello
Garganega
Glera
Lison
Lugana
Pinot Grigio
Fior d'Arancio
Aperol
Campari
Fior d' Arancio Passito
Martini Red
Martini White
Recioto
25% Glera (Prosecco)
15% Garganega (Soave)
11% Corvina (Amarone)
11% Merlot
10% Pinot Grigio
Alcohol can be addictive. Drink in moderation.
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