May 5, 2010 · 7:00 PM
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I am scheduling a Valpolicella Ripasso tasting for the evening of May 5th. Please bring a bottle of Valpolicella "Ripasso" with you to the tasting. Valpolicella Ripasso is a great value in general - in the $20-35 range - and are sometimes called baby Amarones. There will be an additional event charge of $5 to those who attend, to be paid at the door of the event to help pay for cheese/bread, etc. Feel free to split the costs for an expensive bottle with another attendee if you can coordinate, but you should spend a minimum of $18 per person.
This event will be run uptown at a residence that can be reached on the 1 Train line (apx. 20 minutes from Times Square)
There will be 9 spots open for this tasting. Due to the limited space, please confirm as YES only if you are certain that you will attend.
For those of you not familiar with Valpolicella Ripasso wines, these are from the Valpolicella area of Northern Italy. (taken from Wikipedia...)
"All the wines produced in under the Valpolicella DOC are red and usually contain a sizable amount of the area's most distinguished grape, Corvina. Other grapes used in the production of Valpolicella wine include Molinara, Rondinella, Corvinone, Rossignola, Negrara, Barbera and Sangiovese.
In the late 20th century, a new style of wine known as ripasso (meaning "repassed") emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for a period extended maceration. The additional food source for the remaining fermenting yeasts helps boost the alcohol level and body of the wines while also leeching additional tannins, glycerine and some phenolic compounds that contributes to a wine's complexity, flavor and color. As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market with most Amarone producers also producing a ripasso as a type of "second wine". An alternative method is to use partially dried grapes, instead of left over pomace, which contain less bitter tannins and even more phenolic compounds.
The first Valpolicella producer to commercially market a riposso wine was Masi in the early 1980s. When the style first became popular in the late 20th century, it was rarely noted on the wine label. There was also debate about whether it was even permitted to be included under DOC regulations. If it was mentioned at all it was relegated to the back label wine description notes. Today the term ripasso is freely permitted to be used with several examples on the wine market labeled as being made in the ripasso style. In late 2009, Ripasso della Valpolicella received its own DOC designation."
Hope to see you guys!