Ripassa and Ripasso’s are synonymous and are considered to be baby Amarone’s and about a third to half the price. Great news if you like the style but are budget focused. I’ve tried many different producers and many different vintages and when I found this in my cellar last week, I thought of the Moroccan Chicken recipe I have and thought I’d give it a try. The suggestion came from a MW friend who reached out to a Chef and MW friend of his in New York, for three vintages of Amarone I’ve been saving for a special occasion.
This is holding up so well given its 15-plus years old and sitting comfortably at the $25 point upon release. This is bigger and richer than I expected with all the hallmark notes of dark fruits, cherries, and raisins on the nose. The palate is velvety smooth delivering everything the nose promised with the addition of plum, powdered cocoa, and spices. Balance and structure are still evident with a long expressive finish. Drinking beautifully now and a clear testament to the wine’s cellaring potential. I still see a few years of drinking with this vintage. Scored a 92pt rating- WS, upon release and came in at #48 in their Top 100 wines in 2011.
This will pair with several dishes including Risotto with gorgonzola, grilled sausages and tomatoes, and rabbit casserole. I paired this with- Recipe pairing: https://www.themediterraneandish.com/moroccan-chicken-recipe/
I cooked this for the first time last weekend with a few variations: I don’t eat olives so I passed on those and I didn’t have dried apricots on hand so I substituted dried pineapples instead. It turned out exceptionally well but I will endeavor to have dried apricots on hand next time around.
I’m test-running this dish to perfect it so I can serve it later this summer with three aged vintages of Bertani Amarone which I think will be a closer, more refined pairing. My current photo is included.
Vine to Table 