Wine Hacks: Understanding The World of Wine In 25 Bottles by Wade Benjamin

Author:Wade Benjamin [Benjamin, Wade]
Language: eng
Format: epub, pdf
Published: 2015-11-13T23:00:00+00:00

Valpolicella Ripasso DOC

Veneto, Italy

Grapes: Corvina, Rondinella

Alcohol: Medium

Sugar: Dry

Acidity: High

Body: Medium

Tannin: Medium

Smell/Taste: Raisins - Violet - Plum

The region of Valpolicella up in north east Italy has some deep roots. Taking their name from the Latin "val poli cellae" meaning the valley of many cellars, this wine region definitely lives up it.

In fact, you could argue that this was going on way before that. This area of Italy was an important trading port back thousands of years ago. Being on the Adriatic, this was busy area, shipping goods throughout the Mediterranean and the Balkans.

During these days, wines made from dried grapes were very popular. It boosted sugars, alcohol, flavour, and helped to stabilize wine and make sure it keeps fresh on long trips. This was often called "Greco" or Greek style, as they were known for making wines in this style.

The local Venetians probably took their cue from these ancient Greek wines, and still make them today. Valpolicella is made in a mixture of two styles: while the Amarone wines are made from full on dried grapes, Ripasso is a standard Valpolicella that is fermented with crushed Amarone grapes.

They take on the amped up flavours, alcohol, and structure of the Amarone and mix well with the lighter style of Valpolicella wine. This was needed around this part of Italy - it doesn't exactly have the Mediterranean climate of the southern parts of the country.

These classic Valpolicella Ripasso wines will have flavours of raisins, cherry, plum, grapes, violets, and some leather from some time in oak barrels.

With its nice mix of dry and fresh fruit, high acid, and mild tannins, they pair well with classic red sauce dishes, lasagna, pasta Bolognese, braised beef, and grilled sausages.

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