By Josie De La Grana from DaydreamerStyle.com
In today’s world where everyone is focused on conservation, recycling, energy efficiency, and fuel efficient vehicles, we forget that these ideals/methods have been in place longer than we care to remember.
In particular, as it refers to wine making, we’ll use the Ripasso method as an example:
At the high end of Valpolicella wines we have Amarone, in my opinion an amazing Italian wine. Amarone is made out of a blend of Corvina, Rondinella and sometimes Molinara grapes from the Veneto region of Italy. So why not give its baby bro a chance?
What I mean by Amarone’s baby brother is; a wine that is fermented from the recycled grape skins used to ferment Amarone. More commonly known as the Ripasso method.
The Ripasso method is a very unique method loosely translated as «re-pass» or «go over again».
By re-fermenting the wine in the recycled grape skins if you will; it imparts the richness, character, and personality of an amazing wine into an already superior wine.
The Ripasso method has become very popular in Valpolicella wines. Resulting in a well rounded wine with much better structure and a lower acidity level. The Ripasso process also makes the wine suitable for aging in barrels for 8-18 months which its how they achieve the depth and complexity of Amarone to what would otherwise be a light-bodied wine. Making Ripasso an excellent everyday wine, especially when your palate desires Amarone, but your pocketbook says you better save that extra cash for a new pair of shoes.
This was a guest post by Josie De La Grana from DaydreamerStyle.com. Josie is a full-time Software Engineer with a slight shoe obsession, love of fashion, baking, wine, and cocktail making.
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