Source: Dallas Morning News
February 27, 2013
By Rebecca Murphy
The first is a light, fresh style made with the fermentation of juice and skins of the local corvina, rondinella and molinara grapes; it produces a dry red wine. The second is made from dried grapes to create a sweeter recioto della Valpolicella or a dry amarone della Valpolicella.
The third style is a combination of the first two, where fresh-style wine is “repassed” with the fermented skins of the dried grapes. Ripasso gives the light, fresh wine a bit more power and body, as in this one from the Pasqua family. It has some bottle age, so fresh fruit has evolved into aromas and flavors of dried fruits like cherry and raspberry, with savory notes of tobacco and coffee. It is light-bodied with savory acidity and integrated tannins. The acidity makes it a good partner for a tomato sauce, as in pizza or pasta with marinara sauce. It’s an amazing value of quality for price.