Ripasso Classico Superiore

Ripasso is a style of red wine that traditionally starts with Valpolicella and is passed over the leftover skins from Amarone production. That second fermentation adds body, color and a dried-fruit depth that ordinary Valpolicella lacks. This bottle is labeled Ripasso Classico Superiore and listed under Italian reds, with Esplanda as producer and Massachusetts as the listed origin. The label's origin details are the only specifics available, so the notes below describe what the style usually delivers, not a measured profile of this bottle. Expect a medium-to-full-bodied red led by sour cherry and dark plum, with a layer of raisined fruit, dried fig or cocoa from the refermentation. Ripasso usually keeps the lively acidity of Valpolicella, so the richer fruit stays fresh. Tannins are typically moderate and rounded, and oak influence is usually restrained, showing as light spice or tobacco instead of overt vanilla. The finish tends to be dry and savory, with a faintly bitter-cherry note that suits food. That acidity and savory edge point toward tomato-based dishes and cured meats. Baked pasta with ragù, lasagna, sausage and peppers, and braised beef or pork shoulder all hold up well. Aged hard cheeses such as Parmigiano-Reggiano or a firm sheep's milk cheese suit it too. Mushroom risotto and roast duck work if you want something less tomato-driven. Very spicy or sweet-sauced dishes tend to flatten the fruit, so skip them. Serve it slightly cool, around 60 to 65°F. Twenty minutes in the refrigerator before opening is usually enough, since room temperature in a heated home can make the alcohol seem prominent. Wines in this style generally show better with air, so pouring into a decanter or leaving the open bottle for 30 to 45 minutes before serving is worthwhile. Use a medium-to-large red wine glass with a tapered rim, which concentrates the cherry and dried-fruit aromas. Most Ripasso is made to drink within a few years of release instead of being cellared for decades. Without a stated vintage on the listing, the safest plan is to open it in the near term and store it on its side, cool and out of light, until then.