Friday, June 8, 2007

Zenato Ripassa (Valpolicella, Italia)

A portion of the grapes are set aside to dry before another wine called Amarone is made. The traditional Valpolicella grapes are crushed and vinified right away. Separately, the dried grapes are crushed and vinified to make Amarone. The Valpolicella is then passed over the pomace (post-winemaking skins etc) of the amarone which adds depth, concentration and complexity. Ripassa is deep ruby red in color with a complex nose showing some dried fruit. Excellent body and texture on the palate with a lingering finish. Recommended with grilled meat dishes. Excellent with rabbit (

My comments: I dont think so about the rabbit pairing but I can tell you it goes well with tomato based seafoods and would probably make your mouth swell if it were paired with a rich reduction sauce...

Definitely a great wine!

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