“Ripasso” is a term Italians use for a wine that has been fermented on the skins of grapes from a previous fermentation. This technique originated in the Veneto region and gives extra flavour and heft. Recently, Vintages released this 2009 Valpolicella. It’s a medium-bodied wine that has sweet, spicy, raisiny-plum fruit flavours and finishes dry with a dark-chocolate note.
Food match: barbecued meats
$18.95, Vintages #267898
Tony Aspler is Post City’s wine columnist. He has written 14 books on wine and food and also created the Ontario Wine Awards. He can be heard on 680News.
