Valpolicella and Valpolicella Ripasso are both red wines from the Veneto region in northern Italy, specifically from the Valpolicella wine region. While they share some similarities, there are distinct differences between the two.
1. Production Process:
Valpolicella is made from a blend of local grape varieties, primarily Corvina, Rondinella, and Molinara. The grapes are harvested, crushed, and fermented to produce a young and fruity wine. It is typically aged for a short period, usually a few months, before being released to the market.
Valpolicella Ripasso, on the other hand, goes through an additional step in its production. After the initial fermentation of Valpolicella wine, the partially dried grape skins left over from the production of Amarone or recioto (both made from dried grapes) are added to the Valpolicella wine. This process is known as “ripasso,” which means “repassed” in Italian. The wine is then re-fermented with the addition of these dried grape skins, adding more complexity and flavor to the final product.
2. Flavor Profile:
Valpolicella is known for its fresh and fruity characteristics. It typically exhibits flavors of red cherries, raspberries, and sometimes hints of floral notes. The wine is light to medium-bodied with moderate tannins and acidity. Valpolicella is meant to be enjoyed in its youth, highlighting its vibrant and lively nature.
Valpolicella Ripasso, on the other hand, is a more complex and robust wine. The addition of the dried grape skins during the ripasso process enhances the wine's flavor profile. It adds depth and richness, with additional notes of dried fruits, spices, and sometimes a hint of chocolate. Valpolicella Ripasso is medium to full-bodied with smoother tannins compared to Valpolicella.
3. Aging Potential:
Due to its lighter nature, Valpolicella is not typically meant for long-term aging. It is best enjoyed within a few years of its release when its fruit-forward characteristics are at their peak. However, there are some higher-quality Valpolicella wines that can age for a bit longer, up to 5-7 years, gaining more complexity and tertiary flavors.
Valpolicella Ripasso, on the other hand, has better aging potential. The ripasso process adds structure and depth to the wine, allowing it to develop more complexity over time. A well-made Valpolicella Ripasso can age for 7-10 years or even longer, further enhancing its flavors and aromas.
4. Food Pairing:
Both Valpolicella and Valpolicella Ripasso are versatile wines when it comes to food pairing. Valpolicella's lighter and fruitier style makes it a great match for a variety of dishes, including pasta with tomato-based sauces, pizza, grilled vegetables, and lighter meats like chicken or turkey.
Valpolicella Ripasso's richer and more complex profile pairs well with heartier dishes. It can stand up to stronger flavors, making it a good match for roasted or grilled meats, aged cheeses, hearty stews, and game meats like venison or boar.
While both Valpolicella and Valpolicella Ripasso are red wines from the same region, their production processes, flavor profiles, aging potential, and food pairing characteristics set them apart. Valpolicella is a youthful and fruity wine, best enjoyed in its youth, while Valpolicella Ripasso is a more complex and robust wine with better aging potential.