Wine Review: Quintus Ripasso Valpolicella 2006 ($17.95)

I love a good ripasso – the bastard cousin of Italy’s towering Amarone wines from the Veneto region. The problem is that it’s often hard to find a good one. Ripasso is made by adding the grape skins used to make Amarone to a Valpolicella, creating a second fermentation and higher concentration of tannins and flavor. Unlike Amarone, the price tag on a good ripasso won’t put a huge dent in your wallet.

This week’s wine pick, I’m happy to report, is a very good ripasso. The Quintus Ripasso Valpolicella 2006 has a nose of dark cherries, rusty nails and chocolate. The palette is silky rich, producing flavors of Glosette raisins. There’s a bit of heat, but the wine it’s not overwhelming. I could see this pairing well with glazed pork roast or roast beer. It’s certainly smooth enough to drink on its own as well.

Quaffability Rating: 91