Tasi Ripasso Superiore 2019

The Tasi Ripasso Superiore 2019 is a rich and complex red wine from the Valpolicella region of Veneto, Italy. Known as the “baby Amarone,” Ripasso is made by passing Valpolicella wine over the dried grape skins used for making Amarone, which imparts greater depth, richness, and complexity. The Ripasso method enhances the wine’s structure, giving it more body, dark fruit flavours, and subtle spiciness, while the Superiore classification indicates a higher quality, with longer ageing requirements.

The 2019 vintage benefited from a warm growing season, which allowed the grapes to achieve optimal ripeness. Tasi’s Ripasso Superiore is a blend of traditional Valpolicella grapes, including Corvina, Corvinone, and Rondinella, aged in oak to further enhance its complexity and smooth texture.

Appearance: Deep ruby red with garnet reflections, indicating both its youth and richness.

Aroma: The nose is inviting and complex, offering aromas of ripe black cherries, plums, and dried figs, intertwined with notes of dark chocolate, tobacco, and sweet spices like cinnamon and clove. There are also earthy undertones and a hint of dried herbs, adding depth to the bouquet.

Taste: Full-bodied with velvety tannins and a rich, layered palate. Flavours of black cherry, blackberry, and dried fruit dominate, complemented by hints of vanilla, dark chocolate, and a touch of black pepper. The wine has a smooth, well-balanced structure, with bright acidity that keeps the rich fruit and oak in harmony.

Finish: Long and lingering, with notes of ripe dark fruit, spice, and a slight earthy bitterness that adds complexity and invites another sip.

Food Pairing: Tasi Ripasso Superiore 2019 pairs beautifully with hearty, flavourful dishes. It’s an excellent match for roasted meats like lamb or beef, where the wine’s richness and depth complement the robust flavours of the dish. It also pairs well with pasta dishes like pappardelle with wild boar ragu or mushroom risotto, where the wine’s earthy undertones and smooth tannins enhance the savoury, umami-rich flavours. For a cheese pairing, try it with aged Parmigiano-Reggiano or Pecorino, where the wine’s dark fruit and spice balance the sharpness of the cheese.