THE TRIO OF VENETO
Traditionally, winemakers used appassimento to concentrate the sugars, flavours and acidity for sweet wines called recioto. The grapes were dried on mats or shelves or hung to allow air to circulate around the berries. Nowadays, most appassimento takes place in plastic crates in temperature- and humidity- controlled warehouses, reducing the risk of unwanted rot. Winemakers dry healthy, ripe Corvina grapes for several months and then make them into wine. The result is full- bodied, rich, concentrated Amarone della Valpolicella. Amarone is often aged in oak barrels to round out the flavours and soften the tannins. This style has rapidly become popular since appearing in the 1950s.
Distinctive Techniques: Appassimento & Ripasso Pressing freshly harvested grapes after fermenting them on the skins produces bright, juicy Valpolicellas. Appassimento is a technique of drying grapes and is used to make Amarone and Ripasso wines.
Ripasso is based on an old technique to increase the flavour concentration of a lighter wine. “Repassing” Valpolicella wine over the skins of newly fermented Amarone grapes for a couple weeks yields a style between Valpolicella and Amarone. The Valpolicella wine gains richness, colour, body and flavour. While the technique was commonly used, it didn’t appear on labels until the late 20 th century, and Ripasso della Valpolicella didn’t become an official Denominazione di Origine Controllata (DOC) wine until 2009. It has since become popular, perhaps partly because it’s typically much less expensive and lower in alcohol than its more illustrious cousin, Amarone. Wines for All Occasions The Veneto region’s varied styles of wine mean great versatility in wine- drinking options. Valpolicella and Valpolicella Classico wines can take the place of any light, juicy red (such as Pinot Noir or Beaujolais) and pair well with tomato-based dishes, charcuterie and lighter meats. They’re also good served lightly chilled. The Ripasso, with its extra richness and body and fresh and dried fruit flavours, suits grilled meats, mushrooms and heartier vegetable dishes. The Amarone pairs best with rich, braised foods. Rich, dark Risotto all’Amarone is a flagship dish for many Verona restaurants. If heading to Veneto isn’t an option, plan a festive night of northeastern Italian food and wine right here in BC. These wines also make excellent gifts. Put together a regional Veneto tasting pack as a fun gift this holiday season.
Folonari Valpolicella Ripasso Classico Superiore Italy $23.99 481838 A full-bodied wine showing baked plum, blueberry, shortbread, fig and leather, with firm tannins and prune, earth and dried black olive notes on the finish.
Tommasi Valpolicella Ripasso Classico Superiore Italy $34.99 566844 An intense wine showing dried cherry, plum, mint, prune, vanilla, tobacco, orange zest and chocolate with crisp acidity, earthy tannins, licorice, leather and dried herbs.
Torre d’Orti Amarone della Valpolicella Italy $65.99 366650 A rich, ripe, full- bodied wine with firm tannins and intense toasty vanillin oak, black plum, chocolate cherry liqueur, blackberry, licorice
Delibori Amarone della Valpolicella Classico Italy $57.99 372400 An intense, ripe, full-bodied wine showing dried cherry, raisin, vanilla, black plum and Mexican hot chocolate with paprika, fig and dried thyme through the long finish.
and baking spice notes.
99
bcliquorstores.com
Powered by FlippingBook