Thursday, 8 September 2011

Ripasso Valpolicella

I discovered Valpolicella some time ago. I liked this Italian wine. But little did I know!
This wine comes from Veneto region. It is a red wine, blend of  Corvina Veronese, Rondinella and Molinara, three Italian grape varieties. From this blend Amarone is made and also sweet recioto dessert wine. Those wines are made from dried grapes.
So, when I first tried Valpolichella, that was simple and nice wine.
Recently I found difference, when I  tasted ripasso. Valpolicella. Ripasso is little different style of making wine, when varlpolicella is left for extended maceration with partially dried skins and lees wich left from  Amarone or recioto fermentation. That method boosts alcohol and body of the wine and also adds complexity.

So, the two wines I tasted were - 2009 Ripasso Valpolicella Zonin

 It is a fruity, complex red wine. Ruby red color, rich fruit aromas, plums and spice. Dry with medium body,  ripe fruit on the palate.

And Sartori Vigneti di Valdimezzo, Ripasso Valpolicella 2008.

You have to be ready for this wine.It is very different. Peppery, spicy, mature. Deep ruby, complex of aromas of dry fruits, leather, coffee. Dry with nice texture, balanced tannins.

I don't want to say anything about pairing. Those are Italian wines and would go great with Italian hearty flavourfull food.

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