Valpolicella Ripasso Wine

Valpolicella Ripasso Wine

Overview: Valpolicella Ripasso is a red wine from the Valpolicella region in northern Italy, specifically the Veneto region. It is made using a unique winemaking technique called "ripasso," which involves re-fermenting basic Valpolicella wine on the pomace (the skins, seeds, and stems) left over from the production of Amarone or Recioto wines. This process gives Valpolicella Ripasso additional depth, richness, and complexity.

Ingredients:

• Grapes:
  The primary grapes used in Valpolicella Ripasso are:
  • Corvina (the main grape of Valpolicella)
  • Rondinella
  • Molinara
    These grapes are blended in varying proportions, and sometimes other minor local varieties may be included.

Wine Style:

• Type: Red Wine
• Style: Dry, Medium to Full-bodied
• Alcohol Content: Typically between 13.5% and 15% ABV
• Aroma Profile: Valpolicella Ripasso wines typically have an intense, complex bouquet with aromas of dark cherry, plum, dried fruit, herbs, and sometimes hints of spices like cinnamon or cloves.
• Flavor Profile: On the palate, Ripasso wines can be rich and smooth, with flavors of ripe red fruit, such as cherry, blackberry, and dried fruit, along with earthy, spicy, and sometimes slightly oaky characteristics. The ripasso process imparts a fuller mouthfeel and can give the wine a velvety texture.

Serving and Decanting:

• Serving Temperature:
  Serve Valpolicella Ripasso slightly cooler than room temperature, ideally between 16°C to 18°C (60°F to 65°F). This allows the wine's aromas and flavors to be fully expressed.
• Decanting:
  It is recommended to decant Valpolicella Ripasso for about 30 minutes to an hour before serving. This helps the wine open up, soften any tannins, and release its aromas and flavors more fully, particularly if the wine is young or has been aged in bottle for several years.

Food Pairing:

Valpolicella Ripasso pairs wonderfully with a wide variety of foods, including:

• Rich pasta dishes (e.g., with meat sauces or lasagna)
• Grilled meats, such as steak, lamb, or pork
• Aged cheeses, like Parmigiano-Reggiano or Pecorino
• Charcuterie and cured meats
• Hearty stews or roasted vegetables

Aging Potential:

Valpolicella Ripasso wines can generally age for 5 to 10 years, depending on the vintage and winemaking techniques. Over time, the wine may develop more complex tertiary notes, such as tobacco, leather, and dried fruit.