Category Archives: Trade Tastings

Ripasso Primer

Here’s a good reminder of what ripasso means in the Veneto. It comes courtesy of George Elde, salesman for Frederick Wildlman, a venerable wine importer and distributor in New York, where, it’s true, I have a number of friends. Like many sales reps, George sends out e-mails re deals, steals and reals, that reflect their portfolio.

Let’s check out the 2009 Santi ‘Solane’ Valpolicella Classico Superiore DOC.

From George:

Santi Valpolicella Classico Superiore is a “ripasso” method Valpolicella, meaning that following primary fermentation the wine sees a second fermentation with the addition of Amarone grapes and skins, creating a richer, more complex and more exciting final wine.

Santi Solane is sourced from estate vineyards within the original Valpolicella appellation of Valpolicella Classico.

When primary fermentation is complete in early winter, grapes, skins and pomace from Santi’s Amarone are added to the vats. The additional sugars from the Amarone trigger a second fermentation, which adds additional layers of complexity, rich fruit and structure. The wine is blended and then aged for more 3-5 months in small oak cask followed by an additional 12 months in larger neutral casks prior to bottling.

The finished wine has  70 percent corvina and 30 percent rondinella, typical grapes for the region, (but how could you tell?) excluding the third usual suspect of molinara.

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Wines of South Africa

WOSA is going to be in town tomorrow at the Astor Center as a part of their world tour of workshops.

I intend to attend at least three of the seminars. From their literature:

Good Better Blends
Not only is this category growing in South Africa, it is also gaining increased recognition internationally. Several speakers will present some of the country’s most respected red and white blends. The speakers are Francois Haasbroek, Waterford;
Niel Bester, Plaisir de Merle; Wilhelm Pienaar, Nederburg. Continue reading

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