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) |
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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