As a fan of Amarone during the winter months, we like Ripasso wine to go with steaks, etc, on the barbecue in the summer months. Ripasso wines are sometimes casually referred to as “baby Amarones.” The same combination of grape varieties from the Valpolicella zone used to produce Ripasso are also used to produce Amarone. The two wines also share some of the same aroma and flavor profiles.
Whilst not strictly a Ripasso (they've patented the process), Masi's Campofiorin is one of our favourites and a local restaurant orders carton's of it for us so the price is very competitive. Rich and mouth-filling, with soft tannins and a velvety, savoury finish it's an excellent choice for the usual barbecue fare.
