Valpolicella Ripasso
By Master Chef Gianluca Deiana Abis
1. History
Valpolicella Ripasso, often referred to as the “baby Amarone,” originates in the Veneto region of northern Italy. The “ripasso” method, meaning “re-passed” in Italian, involves taking young Valpolicella wine and fermenting it a second time with the leftover grape skins and lees from the production of Amarone or Recioto. This traditional technique, first officially recognized in the 1960s, enriches the wine’s flavor, body, and alcohol content, creating a more complex, structured wine that still retains the freshness and approachability of classic Valpolicella. While Amarone is the region’s flagship wine, Ripasso has gained widespread popularity for offering many of the same rich flavors and textures at a more accessible price point. Today, Valpolicella Ripasso DOC is a key part of the region’s wine identity, bridging the gap between traditional Valpolicella and the more intense Amarone.
2. Pairing
Valpolicella Ripasso’s medium body, velvety tannins, and notes of dark fruit, spice, and chocolate make it a versatile partner for hearty dishes.
Osso Buco with Risotto Milanese: The wine’s dark cherry and earthy flavors complement the rich, slow-cooked veal shanks and saffron-infused risotto.
Braised Beef or Lamb: Its round tannins and hints of dried fruit elevate the savory, tender flavors of slow-cooked meats.
Wild Mushroom Risotto: Ripasso’s earthy undertones and bright acidity balance the creamy texture and umami flavors of mushroom dishes.
Aged Asiago or Parmigiano Reggiano: These cheeses’ nutty, savory complexity pairs beautifully with Ripasso’s fruit and spice notes.
Grilled Sausages or Game Birds: The wine’s smooth, fruit-forward profile complements the smoky, seasoned flavors of grilled meats or roasted game birds.
3. The Top Wineries
Tommasi: A trusted name in Veneto winemaking, Tommasi produces Valpolicella Ripasso with a focus on tradition and quality.
Zenato: Known for crafting well-structured, flavorful Ripasso wines that reflect the region’s rich heritage.
Masi: A pioneering producer in the development of Ripasso, Masi’s wines are highly regarded for their balance, complexity, and consistency.
4. The Notes of Master Chef Gianluca Deiana Abis
Valpolicella Ripasso is a wine that I always turn to when I want something versatile, flavorful, and a bit more structured than traditional Valpolicella. It offers a wonderful balance of richness and freshness, making it ideal for pairing with a wide range of dishes. I love how Ripasso bridges the gap between the lightness of Valpolicella Classico and the boldness of Amarone, delivering complexity without overwhelming the palate. For me, it represents the innovation and artistry of Veneto’s winemakers—taking traditional techniques and elevating them to create a wine that is both accessible and deeply satisfying.
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