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Amarone, Recioto, Ripasso
Eric Lecours, San Francisco: I have been enjoying Allegrini Amarone for years. Why Allegrini? It rarely disappoints and the only two other options locally seemed to be either cheap, one-dimensional that are Amarone by name only or the fine but exceedingly expensive Dal Forno. Ripasso and Recioto wines are rare to come by. In an attempt to understand the vinification of Valpolicella’s different dried-grape wine styles better I’ve run into some confusion. In the OCW , it states under Amarone: ‘After the drying process is finished, the grapes are pressed and fermented dry’. Ripasso is described in its own entry as ‘the...
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