Rocca Sveva, Valpolicella Superiore Ripasso (Italy) 2010

The wine is deep and dark in color, intense in flavor, and long lasting on the taste buds, yet it also manages to be stunningly light and graceful in texture.  This sleight of hand is accomplished via the Ripasso technique in which skins left over from the fermentation of Amarone are added to newly fermented (or partially fermented) Valpolicella wine, which triggers a second fermentation.  Although it may remind you of a fine Zinfandel, this Ripasso comes in at only 13.5% alcohol.  It is made for food.  It’s both light enough for poultry, and substantial enough for pork and certain beef preparations as well as most pasta dishes — I can’t think of a better partner for spaghetti and meatballs than Rocca Sveva Ripasso.