A couple of months back, I was sitting in a small Italian joint adjacent to Gramercy Park. The tables were very near that I could hear the couple that was beside me arguing whether to order Amarone or Valpolicella Ripasso. The waiter bent over, and said, “Go with the Ripasso.” I smiled because I had made that same choice earlier.
The glass fell on the table in front of me, and was not flashy. Deep red, that slightly raisin smell. The first drink was cherry and spice, but the main thing I found was its ability to deal with the plate of mushroom risotto before me. It didn’t fight the food. It didn’t fade away either. It just worked.
What Ripasso Really Is (in Plain Words)
If you haven’t had it, Valpolicella Ripasso comes from Italy’s Veneto region. Winemakers take a young Valpolicella and pass it over the skins left from Amarone production. That “second pass” gives it more depth, but not the heaviness of Amarone.
I like it because it feels in-between. Strong enough to keep pace with rich food, but not overwhelming. Think of it as a wine that respects what’s on the plate.
Meals Where It Shines
In my experience, Ripasso seems to be happiest with foods that have a little richness. I’ve had it with pasta tossed in tomato sauce, roasted chicken with herbs, and even lasagna on a cold night. Each time, the wine seemed to add a quiet boost without stealing attention.
One evening in Flatiron, a chef poured me a glass with braised lamb. He said, “This is where Ripasso shows its value. Amarone would be too much. A light red would get lost. Ripasso sits right in the middle.” He was right.
Cheese, Snacks, and Simple Plates
Not every wine needs a fancy dish. At home, I’ve poured Ripasso alongside a board of Pecorino Romano and prosciutto. It was enough. The salty, nutty cheese and the smooth, cherry tones in the glass balanced each other.
Another time, I tried it with a slice of New York pizza. Just a Margherita — tomato, mozzarella, basil. The pairing felt natural, like the two were meant to meet.
A Few Things I’ve Picked Up
- Temperature matters. Slightly cooler in summer, closer to room temp in winter. Around 60–65°F works.
- It doesn’t need decanting, but benefits from air. Even 20 minutes in the glass makes the flavors feel rounder.
- Price point: More affordable than Amarone, often around half, but still layered enough to impress.
Conversations Around the Bottle
A friend who usually sticks to beer tried Ripasso with me at a Midtown spot. After a few sips, he said, “This feels like a red that actually wants to be at the table, not the star of the night.” That stuck with me.
Another diner I chatted with in Gramercy said they order Ripasso when they aren’t sure what to eat. “It just works,” they laughed, “whether it’s meat, pasta, or even just bread and cheese.”
Why I Keep Coming Back
For me, Ripasso is about balance. It makes pasta more enjoyable, adds depth to roasted meat, and somehow even works with simple comfort food. It doesn’t shout. It fits. And in a city like New York, where meals can shift from fine dining to pizza in the park, that flexibility is worth a lot.
FAQs (For the Curious)
How is Ripasso different from Amarone?
Amarone is heavier, higher in alcohol, and more of a “special occasion” wine. Ripasso is smoother and fits into everyday dining.
Can vegetarians enjoy it?
Yes. Mushroom dishes, roasted vegetables, and aged cheeses are all excellent companions.
Does it age well?
Yes, many bottles hold up for five to seven years. But you don’t need to wait — it’s enjoyable young.
Final Thought
When I think back to that night in Gramercy, the Ripasso wasn’t the center of attention. It wasn’t supposed to be. It sat quietly in the glass, matching bite after bite, making the food better without fuss. That’s what makes it special — it belongs at the table, not on a pedestal.
