Wine Pairing: Valpolicella Ripasso DOC
- 2 days ago
- 3 min read
Updated: 13 hours ago
Valpolicella Ripasso occupies the useful middle ground between youthful Valpolicella and the power of Amarone. A finished Valpolicella wine is passed again over the skins and pomace left from Amarone or Recioto, triggering a second fermentation that adds color, texture, alcohol and dried-fruit complexity.
The method is rooted in the practical intelligence of Valpolicella cellars. A good Ripasso should not imitate Amarone’s full weight; it should retain fresh cherry and drinkability while gaining enough structure for braised meat, mushrooms and aged cheese.
The Wine at a Glance
Region: Veneto. Denomination: Valpolicella Ripasso DOC. Principal grapes: Corvina Veronese, Corvinone and Rondinella, with other authorized local grapes. Style: dry red made by refermentation on Amarone or Recioto pomace. Body: medium plus. Acidity: medium plus. Tannin: medium. Serving temperature: 61 to 64°F (16 to 18°C). Best pairings: roast pork, duck, braised veal, mushrooms, radicchio and aged cheeses.
Grape and DOC Requirements
Ripasso uses the same native grape family that defines Valpolicella. The base wine must come from the protected area and undergo the regulated second passage over Amarone or Recioto material. Superiore wines meet additional alcohol and maturation requirements and generally show more depth.
Vinification and Style
The refermentation extracts additional color, phenolics and aromatic material. Maturation may take place in large casks or smaller oak. The best examples balance fresh sour cherry with darker fruit and gentle dried-fruit notes, avoiding excessive sweetness or overripe heaviness.
Tasting Notes
Expect cherry, blackberry, plum, dried violet, sweet spice and a touch of cocoa or tobacco. The palate is rounder and more structured than basic Valpolicella but fresher and less alcoholic than Amarone. A lightly bitter cherry-stone finish is typical and useful with food.
Serving Temperature and Glassware
Serve at 61 to 64°F (16 to 18°C) in a medium-large red-wine glass. Give a young Superiore 30 to 45 minutes of air. Standard bottlings usually need only to be opened shortly before service.
The Five Best Food Pairings
Veal rolls give Ripasso enough protein and savory depth without requiring Amarone’s weight. Herbs and cooking juices match the wine’s spice and cherry fruit.
Radicchio’s bitterness connects with Valpolicella’s cherry-stone finish, while hazelnuts and potato soften the wine’s tannin.
Taleggio and pasta need acidity; radicchio needs ripe fruit. Ripasso provides both and has enough body for the baked richness.
Pork shoulder and prunes echo Ripasso’s plum and dried-fruit notes, while the wine’s acidity cleans up the slow-cooked texture.
Duck is rich enough for a Superiore bottling. The wine’s cherry, herbs and spice integrate smoothly with browned skin and red-wine sauce.
Producers to Know
Leading Valpolicella Ripasso producers include Bertani, Masi, Tommasi, Zenato, Allegrini, Tedeschi, Speri and Brigaldara. Their bottlings range from bright and traditional to richer Superiore styles with longer oak maturation.
U.S. Retail Price
Current U.S. retail prices for one 750 ml bottle generally range from about $16 to $70, with single-vineyard and premium Superiore wines at the upper end.
Zafferano & Co. Rating
★★★★½ 4.5/5
Valpolicella Ripasso DOC is one of Veneto’s most practical dinner wines. It has enough structure for pork, duck, mushrooms and Taleggio, but it retains the sour-cherry freshness that keeps a meal moving.
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