Wine Review: Quintus Ripasso Valpolicella 2006
Thursday, September 18, 2008 by Michal The Joggler Kapral
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
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
Labels: amarone, quintus ripasso valpolicella, red wine review, veneto
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Michal Kapral has been enjoying wine at home since way before he was of legal age. The editor-in-chief of Canadian Running magazine runs marathons to burn off all the calories he consumes on wine and cheese. Kapral spent some time living in Italy as a teenager, solidifying his appreciation for all things wine-related. In his days as a journalism student, he was likely one of the youngest – and poorest – subscribers to Wine Spectator magazine. In 1999, Kapral turned down a job at a winery to work at Captivate, where he spent 11 years as a news editor.