I spoke too soon. Old man winter breathes again and you’re going to need a little something to warm you up tonight, especially if you’re anywhere in the Eastern US.
So with Mr. Winter passing this way again, I figured a rich Italian Ripasso would stir up a little of that mysteriously elusive heat.
If you’ve ever had an Amarone, think of Ripasso as it’s it’s slightly younger, less intense sibling. Ripasso like Amarone is a combination of three all-Italian grapes; Corvina, Rondinella and Molinara. And Ripasso imparts some of the characteristics of it’s elder sib by being passed-over the must or dried skins of Amarone grapes. This gives the Ripasso some of the color, intensity and depth of flavor (of the Amarone) without having to mature as long.
Since Ripasso is younger, it’s also much more affordable. And Ripassos like Santi, Accordini and Tomassi are all quality representations that can be found in most markets. My latest discovery is an incredible, under $20 bargain called Recchia Le Muraie Valpolicella Ripasso. With dried cherry aromatics and leather notes, the Recchia Ripasso will also entertain you with some nice acidity, making it a great go-to for red sauces or earthy mushroom dishes.