Ripasso della Valpolicella

Ripasso della Valpolicella is a rich, dry red from Veneto in northern Italy, usually made from Corvina alongside other local grapes. Expect ripe cherry, plum and blackberry with warming spice, dried fruit and a touch of chocolate. Fuller than classic Valpolicella but not as intense as Amarone, it’s brilliant with lasagne, beef ragù, roast beef, lamb, sausages and rich tomato-based pasta.

Taste:

Think of Ripasso as Valpolicella after a wardrobe upgrade.

It’s typically dry and medium to full-bodied, with more richness, tannin and concentration than classic Valpolicella. Expect black cherry, red cherry, plum and blackberry, alongside dried fruit, herbs and warming spice.

Depending on the bottle, you might also find chocolate, vanilla, tobacco, leather or a slightly raisiny character. There’s plenty of richness, but enough acidity to stop things getting heavy.

It sits in a very handy middle ground: more depth and drama than Valpolicella, without going quite as big as Amarone della Valpolicella.

Food Pairings:

Ripasso is absolutely at home with hearty Italian food.

Try it with lasagne, spaghetti bolognese, beef ragù, meatballs in tomato sauce, baked pasta, sausage pasta or other rich tomato-based pasta dishes. Its combination of ripe fruit and acidity works brilliantly with tomato, cheese and slow-cooked meat.

For something meatier, pair it with roast beef, slow-cooked beef, beef stew, steak, lamb chops, roast lamb, pork, Italian sausages or a beef burger.

Pizza works too, particularly pepperoni, sausage, prosciutto, mushroom or other meat-heavy toppings.

For meat-free options, try mushroom risotto, mushroom pasta, aubergine parmigiana, lentil stew or roasted vegetables.

And don't be shy with the cheese. Parmesan, Pecorino, mature Cheddar and aged Gouda can all hold their own.

Similar Wines:

If you enjoy Ripasso della Valpolicella, start with Valpolicella for a lighter, fresher take on many of the same grapes.

Want more of everything? Amarone della Valpolicella brings greater concentration, body, alcohol and dried-fruit richness.

Primitivo is another great option if you love ripe fruit and richness, while Nero d'Avola takes you south to Sicily for another bold, food-friendly Italian red.

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More About Ripasso della Valpolicella:

Ripasso della Valpolicella comes from the Valpolicella area of Veneto, around Verona in northeastern Italy. Corvina and Corvinone are key grapes, usually joined by Rondinella and potentially other permitted local varieties.

The bit that makes Ripasso different is its production method. After a Valpolicella wine has been made, it is passed – or ripassato – over the grape skins and other solids left from the production of Amarone or Recioto. This triggers further fermentation and gives the wine extra flavour, body, alcohol and structure.

It's why Ripasso is sometimes described as sitting between Valpolicella and Amarone in style.

If classic Valpolicella is Tuesday-night pasta and Amarone is anniversary dinner, Ripasso is Friday night when you've decided you deserve the good stuff.