Remo Farina Valpolicella Ripasso 2005

March 1st, 2009 Chuck Posted in Italy, Valpolicella 1 Comment »

This DOC Italian ripasso was received very well by everyone at the table. The re-passing (ripasso) technique involves a second fermentaion on the leftover grape skins of Amarone giving it a deeper colour, fuller body, aroma and flavour. Also watch for hints of perrer and ginger.
Grapes used: Corvina 65%, Rondinella 20%, Molinara 5%, altri vitigni (others) 10%
Tip: Release Date - Nov 8, 2008
At a Glance
Taste black cherry, anise, light oak
Smell black cherry, plum, tar
Food red meat, cheese, portobello mushrooms
Sweetness dry
Price $16.95
LCBO# 999946
Score
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Masi Campofiorin 2004

October 2nd, 2008 Chuck Posted in Italy, Valpolicella No Comments »

This is the 34th vintage of this supervenetian comprised of: 70% Corvina, 25% Rondinella and 5% Molinara. This wine is made using the appasimento technique (double fermentation) and the result is a full bodied wine with soft tannins. There are hints of the following: resin, jam, violet and a tangy finish.
This wine will pair very well with a variety of foods including: red meat, sharp cheeses, osso bucco, wild mushroom risotto and veal parm.
Tip: tulip glass
At a Glance
Taste black cherry, oak, prune
Smell raisin, mulberry, light oak
Food red meat, steak, sharp cheese, veal
Sweetness dry
Price $17.45
LCBO# 155051
Score
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Corte Zovo Sa’ Solin Ripasso Della Valpolicella 2004

September 6th, 2008 Chuck Posted in Italy, Valpolicella No Comments »

This DOC bottle comes all the way from the birthplace of ripasso, Veneto, Italy. It’s a tannic, medium to full bodied wine that would go very well with heavy beef dishes.
Hats off any winemaker that can achieve such smoothness while having an alcohol content of 14.5%, learn from my experience…drink slowly. The price jump of 2 dollars from the 2003 vintage was sad to see, in Ontario: c’est la vie.
Tip: tulip glass
At a Glance
Taste rasin, cherry, black licorice
Smell blackberry, cherry, coffee
Food beef dishes, sheppards pie
Sweetness extra dry
Price $17.95
LCBO# 650713
Score
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Valpantena Torre Del Falasco Valpolicella Ripasso 2005

May 14th, 2008 Chuck Posted in Italy, Valpolicella No Comments »

Ripasso is known as the ‘Baby Amarone’. Allow me to drop a little knowledge here. Amarone in my books is the lobster/caviar/cadillac of wines and with that label, goes a price tag that is not everyday affordable (at least for me). That said, when I buy ripasso, I always feel as if I’m getting a terrific deal.
Ripasso starts as valpolicella, but during fermentation the winemaker adds the unpressed skins from their prior batch of amarone and restarts the fermentation process. The addition of the amarone skins (which are simply dried grape skins) gives the valpolicella a fuller body, more complex aromas, deeper flavours and a little more alcohol. Presto! your medium bodied valpolicella just became a chewy, full-bodied ripasso.
Tip: LBCO wine of the month (March 2008)
At a Glance
Taste ripe red berry, raisin, leather
Smell casis, rasin
Food filet mignon, gnocchi with gorgonzola sauce
Sweetness dry
Price $17.95
LCBO# 642421
Score
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Monte Zovo Valpolicella Superiore Ripasso 2004

January 22nd, 2008 Archive Posted in Italy, Valpolicella No Comments »

From the winemaker www.montezovo.com
The wine stakes its name from the method which is used to make it.
The wine is left to re-ferment on the grape skins of the which are used when making the Amarone and Recioto wines, giving it its rich ruby red colour and characteristic aromas and taste.
Tasting Notes: Pleasant aromas, fine and characteristic with hints of bitter almonds. On the palate the wine is dry, velvety, slightly bitter and harmonious.
$ 18.95
This wine has not been reviewed by nosnob.com
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Tommasi Valpolicella Classico

January 22nd, 2008 Archive Posted in Italy, Valpolicella No Comments »

From the winemaker www.tommasiwine.it
FRAGRANCE: Very fresh and fruity, with lots of cherry notes.TASTE: Fairly intense, sweet cherry flavours. Well balanced and full of flavours.

RECOMMENDED WITH: White pasta, pizza, vegetables, white and red meat, fresh cheeses
GRAPES: Corvina Veronese 60% - Rondinella 30% - Molinara 10%
$ 13.95
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Bolla Valpolicella

January 22nd, 2008 Archive Posted in Italy, Valpolicella No Comments »

From the winemaker bolla.com
Made from grapes in the Veneto region of Northern Italy. This soft scrumptious wine has flavours of berries, almonds, rasins and spicy black cherries. The wine pairs nicely with beef dishes, and zesty pasta meals
$ 12.85
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Masi Bonacosta Valpolicella Classico 2006

January 2nd, 2008 Archive Posted in Italy, Valpolicella No Comments »

From the winemaker masi.it
Bright ruby red with violet tinges on the edges. Young and vibrant on the nose with typical cherry
aromas to the fore and a distinct hint of cloves. Good structure on the palate; ripe cherry is still
the dominant flavour with cooked plums and touches of sweet cinnamon spice.
Versatile enough to go with many dishes. Perfect with soups, pasta and risottos. Very good with both simple and more substantial dishes based on red meat, or with fresh cheeses. Recommended drinking temperature 18° C (64° F)
Grape varieties 70% Corvina, 25% Rondinella, 5% Molinara.
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