This Is the Red Wine Connoisseurs Are Drinking Late Summer Into Fall
Italy’s northeastern Veneto region produces a top-choice red wine to drink this season.
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Matching well with grilled meats, barbecued fare, and game birds, Ripasso should be on savvy consumers’ lists of red wines to drink in summer and early fall (as well as year-round with savory cheeses, like Gorgonzola and Stilton). Made from a blend of classic Valpolicella grapes (Corvina, Rondinella, and Molinara), the wine is “passed over” the seeds and stems of the dried, raisin-like grapes used to make Amarone for 10 to 12 days during post-fermentation (hence the name ripasso).
This process imparts concentrated flavors of ripe plums and cherries with hints of vanilla and spice into the wine without markedly increasing its alcohol content. And, based on a number of recent tastings, the following are four top-tier, sensibly priced examples available locally.
Classico Ripasso Ca’ del Laito
Bottles of the 2014 are available at Westchester Wine Warehouse in White Plains for $24, and the 2015 is available for $24 at Suburban Wines & Spirits in Yorktown Heights, at Rye Brook Wine & Spirit Shop in Rye Brook, and at Bedford Wine Merchants in Bedford Village. Both vintages are ready to drink now or can age for a few years.
Classico Superiore Ripassa
Bottles of the 2012 vintage, ready for drinking now, are available at Stew Leonard’s Wine & Spirits in Yonkers for $28, and the 2014, ready now or to age for a few years to increase its complexity, at Varmax Liquor Pantry in Port Chester for $27.
Buglioni il Bugiardo Valpolicella
Classico Superiore Ripasso
The dark, rich 2015 vintage of this wine shows a bouquet and flavor of ripe plums and cherries with hints of vanilla on its finish. It mates well with barbecued ribs and well-aged cheeses and can be purchased for $26 at the Harrison Wine Vault in Harrison.
The 2015 vintage, available at Wine Bazaar in New Rochelle ($29), shows memorable ripe, fruity flavors, that pair perfectly with grilled lamb and veal. Expect this wine to continue to improve, with increased concentration of flavors after a few years of aging.