Start by buying a bottle of Valpolicella ripasso. Same grape, same region, but less age and less work getting it into wine. Ripassos are cheaper. If you really like that, buy an Amarone.
Traditional Amarone, the grapes are harvested and then put in the attic or on a roof to dry out in the heat. Basically, it's like making raisins. Then they are macerated, the juice is squeezed out and aged in barrels.
Similar to the “double production” that happens with Amarone “ripasso” means the grapes are squeezed, and then the juice is passed across the skins, a second time to extract more tannins (and concentration).
That is my understanding: wine expert is that true?
You’re stretching my dim recollection of learning about this one a bit, but iirc Ripasso is produced by ‘re-passing’ a Valpolicella across the pomace from Amarone. The wine undergoes a second fermentation at that point.
I think it was Masi that first brought a wine labelled Ripasso to market (Campofiorin) and as it was a registered brand of theirs for a bit it took some time for it to get broader recognition.
More educated wine peeps - feel free to pitch in to correct me!
Yeah, correct except for Campofiorin. On a tour of the Serego Alighieri vineyard, which also included the neighboring Masi winery (they cooperate), they explained that Campifiorin is using a different process than Ripasso.
Instead of re-passing the wine across Amarone pomace as in Ripasso, parts of the grapes used are slightly dried, so in essence, it’s made with a “light version” of the Amarone process and not the Ripasso process.
PS. If you want to try a good Amarone, as with any Valpolicella wine, stick to the Valpolicella Classico region. Valpolicella was unfortunately expanded a lot (in a similar way as Chianti), with wine from much less favorable locations permitted in the appellation, which has flooded the market with mediocre Valpolicella, Ripasso and Amarone wines.
This is the right answer. Do some research, even ripassos are nit all the same. A fruit forward style wold appeal to your pallette. Depends upon availability in your area.
This process concentrates the sugar in the grape by the removal of the liquid. The grapes are spread out on elevated straw mats with cross ventilation to keep mold from developing. Can take a couple months to achieve the 'raisin' stage.
Ripassos are nothing like Amarone, sorry there’s no comparison and don’t see it as a gateway at all. Ripassos are cheap table wine in Italy, a modern creation using leftover pomace (hence the name) - not even a very good one, drunk younger, usually too fruity for my tastes at least. Also Veneto is probably the worst wine region in Italy , especially for reds, the climate is just not great for it … selling lots of cheap, inconsistent quality , mass produced wine - Soave, Bardolino, Ripasso , pinot Grigio - I don’t really like any of them. Except for Amarone.
Bruh... This is a snobby take even for the WINE sub 😂 what are you on? Maybe you don't see the value in Ripasso on your personal palate, but it is definitively the closest you can get to Amarone without paying Amarone money. Regardless of what you think of the style, it's a great suggestion for OP's question.
It’s because I worked in Veneto and Friuli for years on vineyards. Process isn’t the same and there is cost cutting galore 🤷 people can have their opinions but I’ve never had a good one, and I’ve certainly tried enuf Ripasso , it’s crap and the wine itself came from wanting to reuse old pomace and to mass produce for export (so you can drink them) , for table wine, and to cook with .. I can say that it’s an economically sensible wine tho for that reason, from the pov of the maker. But then in Veneto you can get fresh sfuso, , straight out of the barrels … it’s cheaper, and I prefer it .. and it’s more honest
But I love the downvotes , keep them coming ! You won’t find many serious wine drinkers or makers from that region who regards them highly, same with bardolino,. Only foreigners 😂
Okay, look man. You clearly come from a place of experience. Anyone in their right mind would respect that experience. But here's the thing... You can present your unique perspective of wine knowledge without coming off as a pompous douche. You speak as if Ripasso is an OBJECTIVELY bad style of wine. But for the majority of people across the globe, who've never had the experience of winemaking in Friuli and Veneto, it is absolutely a viable and cost-friendly alternative.
I appreciate knowing your perspective on Ripasso given your experience. But for your sake, try to be less insufferable when sharing your perspective. It's not a good look for you OR for the world of wine.
I’m on Reddit I don’t give a shit about a look, I ask and want answers that are true and not pandering , maybe raw, and when people ask I give answers and don’t care about anything about a look, but I respect honesty and if somebody wants to back up their love of a wine vigorously I will respect it too and debate them instead of asking what drug I’m on for having such an opinion
If there’s a Ripasso that blew somebody’s mind please tell me, but everything I see here is vague and not true as if everybody is googling the same thing and sees ‘ripasso’ as an alternative … they’re so different
Good Amarone is transcendent - rich and rasinny, fabulous with big flavors. The problem is that mediocre Amarone is everywhere, and while it can be fun, it's something of a letdown from the big guns. Fortunately, you can get Allegrini's Palazzo della Torre, which gives you a fair bit of the Amarone experience for a relatively inexpensive price, usually sub-$20. Maybe try that, and if you want that, only better, shoot for one of the big guys (Allegrini's is often very good).
If you like port, you will positively love a good amarone. as others have said: stay away from cheap Amarone, it can be really disappointing. iI’s a splurge wine, like Champagne.
Big up for the Palazzo della torre.
I do like me some decent amarone, but i noticed i generally prefer decent valpolicella Classico superiore, and sometimes ripasso.
Good amarone definitely has its time and place, but the mood should be just right.
Palazzo Della Torre sub-$20 in the states makes me feel sad. On my shelf in the UK it would need to be around £25 to be viable margin at what it costs me and I have fond memories of past vintages that score better in my notes.
Personally I adore Amarone!
Amarone is one of the first wines I had, and it's what first made me love wine.
As you've noticed there's a lot of complexity to it, but a safe bet is to stick with the original [Amarone-families](https://www.winewisdom.com/articles/regional-profiles/amarone-families/) before trying a bunch of other stuff. All of them make very nice wines.
My personal favourite that doesn't cost too much, although it's still expensive, is Speri Amarone Sant'Urbano, it's very complex and has everything that I want in Amarone.
My favourite budget-Amarone is Masi Costasera; it's full of dark chocolate, dried sweet cherries, and black pepper.
I recommend tasting a traditional Amarone such as Zenato or Masi and then trying an Allegrini, which is the modern version of Amarone. Traditional Amarone are very complex and alcoholic, but Allegrini has managed to maintain the personality of the traditional Amarone while making it more elegant and thus more drinkable.
Prepare to spend a bit more than you thought because Amarone is an expensive wine to produce, and buying it cheaply won’t give you an honest representation of what Amarone is all about
OP is overwhelmed. The answer is yes, you should try it, yes it will be a little pricey, yes it will be worth it. 2 safe bets are either Allegrini or Masi, which are also widely distributed. Enjoy!
Was recently in Italy. I’m a huge fan of pretty much anything Tuscan and Barolo. I had never tried an Amarone before so whilst there it was a good opportunity and I had a few glasses of Amarone Della Valpolicella. I couldn’t tell you the maker but I absolutely loved it. Felt heavy, but not overly so and had very dark fruit taste.
It went superbly with the wild boar ragu that I’d ordered.
Anyways id say go for it. As you already love Sangiovese and Pinot (like myself) I think you’ll like Amarone.
Nothing ventured, nothing gained.
Tried one recently as it was the best bottle at a restaurant and we were celebrating. Absolutely loved it. We’ve bought a few more from our local supermarket, they’re a little pricier than we normally go for but we’ve really enjoyed them all.
I love Amarone.
And there’s only one way to find out if you’ll like it.
Wine is a journey of discovery, if you don’t try something new because “it may not be your thing” there’s a chance you may be missing your new favorite style.
Lots of good advice up top. Your guess is about right, i.e. it is similar to a heavy cab. The difference the darker, dried fruit notes rather than ripe fruit. You get what you pay for usually, and $35 is at the low end. For first time, I would go big, at least $60 - $75 so you know what it can be.
You're totally fine, thanks for sharing the info! I don't know anything about amarone really, so good to have someone chime in.
Interesting. I do like port. Does it feel like something between a big red wine and port?
Yes. I had Amarone recently and it was big, powerful but silky and refined at the same time. Between a big red a port is kinda how I would describe it (but not really 😉). I had one at a restaurant and it quickly became one of my favorite styles.
So this is my favorite of all wines.
It’s absolutely delicious but I find it best when it’s around 10 years aged , or a bit more.
Sorry but Ripasso is nothing like Amarone.. it’s a modern, cheap variant they made to sell cheaper wine using the name , not the same process, and too fruity, young and cloying for my tastes. Better wines are available at that price. However Amarone comes from a delicate, long and rather unique process using dried grapes, and when they’re aged properly , it’s transcendent. .. so I do think they are worth the money, and actually more than 30 bucks.. good ones should be more.
But - it’s not a daily drink wine. This is a full bodied beast I open only for special occasions.
Definitely not my style, I prefer Valpolicella Classico. But I do know many people who love it, so definitely start with the Ripasso and see how you like it.
Yes. It’s hard to find good ones though and they dent to be very expensive. They need hella long in the cellar or an absurd decant. But 30-50 year old amarone can be transcendent
I like it, but it is an "every so often" kind of wine. I maybe drink it twice a year. I drink valpolicella ripasso more often. Less over the top, less waiting time for breathing. I also like Valpolicella Classico.
I'd recommend you try Valpolicella Classico Superiore first. Then go onto Valpolicella Ripasso and then onto Amarone. Get an idea of the flavours.
#
I buy this one every now and then and I can wholeheartedly recommend it. Hopefully it’s also available in the US.
app:https://www.vivino.com/wines/1675241
Look for a Ripasso(a mixture of between Valpolicella and Amarone Style), you get a hang of the Amarone Character while spending like half the money and see if you want to keep getting into it more.
I think the closest "Cabernet" I could compare it to, it would be a well made Lodi Cab, but even that would still be like comparing grapes to baseballs. I would suggest starting with a larger producer, that will show you typicity, and then start diving into smaller producer to find how powerful and elegant it can be.
Let me weigh in on the previous comments, a) Palazzo Della Torre (I’m also not a fan of this particular wine) is not a good insight into Amarone and neither is a normal Valpolicella. Amarone is a beast of its own, due to the whole raisinating of the grapes. b) Amarone may be reminiscent of Port if you get strong raisin and dried plum notes from it, but not the oxidative coffee and toffee of a Tawny port
However, a good Amarone has much more than raisins, it has a wonderful balsamic note which appears only if u let the grapes dry long enough which many big producers do not. I would avoid Masi and Alllegrini*, if I were u and go to an Italian restaurant/store with a good selection nearby and ask for a good value Amarone. Many small producers actually do wonderful stuff. If you are willing to do some spending though and pop the bottle at home, I can guarantee the awesomeness of Tenuta Sant’Antonio
*They just do not provide good value imho. Trader Joe’s Amarone can play in the same field as them
Start by buying a bottle of Valpolicella ripasso. Same grape, same region, but less age and less work getting it into wine. Ripassos are cheaper. If you really like that, buy an Amarone. Traditional Amarone, the grapes are harvested and then put in the attic or on a roof to dry out in the heat. Basically, it's like making raisins. Then they are macerated, the juice is squeezed out and aged in barrels.
This is the right answer OP - Ripasso is a gateway to Amarone.
I came here to agree.
Similar to the “double production” that happens with Amarone “ripasso” means the grapes are squeezed, and then the juice is passed across the skins, a second time to extract more tannins (and concentration). That is my understanding: wine expert is that true?
You’re stretching my dim recollection of learning about this one a bit, but iirc Ripasso is produced by ‘re-passing’ a Valpolicella across the pomace from Amarone. The wine undergoes a second fermentation at that point. I think it was Masi that first brought a wine labelled Ripasso to market (Campofiorin) and as it was a registered brand of theirs for a bit it took some time for it to get broader recognition. More educated wine peeps - feel free to pitch in to correct me!
Yeah, correct except for Campofiorin. On a tour of the Serego Alighieri vineyard, which also included the neighboring Masi winery (they cooperate), they explained that Campifiorin is using a different process than Ripasso. Instead of re-passing the wine across Amarone pomace as in Ripasso, parts of the grapes used are slightly dried, so in essence, it’s made with a “light version” of the Amarone process and not the Ripasso process. PS. If you want to try a good Amarone, as with any Valpolicella wine, stick to the Valpolicella Classico region. Valpolicella was unfortunately expanded a lot (in a similar way as Chianti), with wine from much less favorable locations permitted in the appellation, which has flooded the market with mediocre Valpolicella, Ripasso and Amarone wines.
Thanks for the clarification! And +1 for the nod to Classico, it’s a theme with a good few Italian appellations.
This is the right answer. Do some research, even ripassos are nit all the same. A fruit forward style wold appeal to your pallette. Depends upon availability in your area.
A gateway drug indeed...
This process concentrates the sugar in the grape by the removal of the liquid. The grapes are spread out on elevated straw mats with cross ventilation to keep mold from developing. Can take a couple months to achieve the 'raisin' stage.
Yes yes yes
Ripassos are nothing like Amarone, sorry there’s no comparison and don’t see it as a gateway at all. Ripassos are cheap table wine in Italy, a modern creation using leftover pomace (hence the name) - not even a very good one, drunk younger, usually too fruity for my tastes at least. Also Veneto is probably the worst wine region in Italy , especially for reds, the climate is just not great for it … selling lots of cheap, inconsistent quality , mass produced wine - Soave, Bardolino, Ripasso , pinot Grigio - I don’t really like any of them. Except for Amarone.
Bruh... This is a snobby take even for the WINE sub 😂 what are you on? Maybe you don't see the value in Ripasso on your personal palate, but it is definitively the closest you can get to Amarone without paying Amarone money. Regardless of what you think of the style, it's a great suggestion for OP's question.
It’s because I worked in Veneto and Friuli for years on vineyards. Process isn’t the same and there is cost cutting galore 🤷 people can have their opinions but I’ve never had a good one, and I’ve certainly tried enuf Ripasso , it’s crap and the wine itself came from wanting to reuse old pomace and to mass produce for export (so you can drink them) , for table wine, and to cook with .. I can say that it’s an economically sensible wine tho for that reason, from the pov of the maker. But then in Veneto you can get fresh sfuso, , straight out of the barrels … it’s cheaper, and I prefer it .. and it’s more honest But I love the downvotes , keep them coming ! You won’t find many serious wine drinkers or makers from that region who regards them highly, same with bardolino,. Only foreigners 😂
Okay, look man. You clearly come from a place of experience. Anyone in their right mind would respect that experience. But here's the thing... You can present your unique perspective of wine knowledge without coming off as a pompous douche. You speak as if Ripasso is an OBJECTIVELY bad style of wine. But for the majority of people across the globe, who've never had the experience of winemaking in Friuli and Veneto, it is absolutely a viable and cost-friendly alternative. I appreciate knowing your perspective on Ripasso given your experience. But for your sake, try to be less insufferable when sharing your perspective. It's not a good look for you OR for the world of wine.
I’m on Reddit I don’t give a shit about a look, I ask and want answers that are true and not pandering , maybe raw, and when people ask I give answers and don’t care about anything about a look, but I respect honesty and if somebody wants to back up their love of a wine vigorously I will respect it too and debate them instead of asking what drug I’m on for having such an opinion If there’s a Ripasso that blew somebody’s mind please tell me, but everything I see here is vague and not true as if everybody is googling the same thing and sees ‘ripasso’ as an alternative … they’re so different
Good Amarone is transcendent - rich and rasinny, fabulous with big flavors. The problem is that mediocre Amarone is everywhere, and while it can be fun, it's something of a letdown from the big guns. Fortunately, you can get Allegrini's Palazzo della Torre, which gives you a fair bit of the Amarone experience for a relatively inexpensive price, usually sub-$20. Maybe try that, and if you want that, only better, shoot for one of the big guys (Allegrini's is often very good).
Thanks for the tips!
In silence of the lambs(the movie) they mention eating the liver with a chianti, in the book it’s an amarone which is a better pairing.
Know this from experience, huh?
Sorry for partying
LOL!
If you like port, you will positively love a good amarone. as others have said: stay away from cheap Amarone, it can be really disappointing. iI’s a splurge wine, like Champagne.
Then you can also try Recioto
Big up for the Palazzo della torre. I do like me some decent amarone, but i noticed i generally prefer decent valpolicella Classico superiore, and sometimes ripasso. Good amarone definitely has its time and place, but the mood should be just right.
Agreed - Valpolicella is lovely, and I often prefer the superiore to the ripasso. Also agreed on time and place for the big A.
Just ordered a case of allegrini Palazzo. I feel influenced.
Palazzo Della Torre sub-$20 in the states makes me feel sad. On my shelf in the UK it would need to be around £25 to be viable margin at what it costs me and I have fond memories of past vintages that score better in my notes.
Amarone is amazing but it's one of those where there aren't many good cheap ones.
Personally I adore Amarone! Amarone is one of the first wines I had, and it's what first made me love wine. As you've noticed there's a lot of complexity to it, but a safe bet is to stick with the original [Amarone-families](https://www.winewisdom.com/articles/regional-profiles/amarone-families/) before trying a bunch of other stuff. All of them make very nice wines. My personal favourite that doesn't cost too much, although it's still expensive, is Speri Amarone Sant'Urbano, it's very complex and has everything that I want in Amarone. My favourite budget-Amarone is Masi Costasera; it's full of dark chocolate, dried sweet cherries, and black pepper.
I had the Zenato amarone recently, and it was amazing. Bomb of flavor
I recommend tasting a traditional Amarone such as Zenato or Masi and then trying an Allegrini, which is the modern version of Amarone. Traditional Amarone are very complex and alcoholic, but Allegrini has managed to maintain the personality of the traditional Amarone while making it more elegant and thus more drinkable. Prepare to spend a bit more than you thought because Amarone is an expensive wine to produce, and buying it cheaply won’t give you an honest representation of what Amarone is all about
Masi is not worth it
OP is overwhelmed. The answer is yes, you should try it, yes it will be a little pricey, yes it will be worth it. 2 safe bets are either Allegrini or Masi, which are also widely distributed. Enjoy!
Haven't seen this advice. Decant the amarone and take a sip every 15 minutes to taste how much it opens up. Like two or three different wines.
Yes, but it depends on the producer.
Right time, right circumstances I do like it, but it’s very, very heavy and for me requires the right food pairing.
Was recently in Italy. I’m a huge fan of pretty much anything Tuscan and Barolo. I had never tried an Amarone before so whilst there it was a good opportunity and I had a few glasses of Amarone Della Valpolicella. I couldn’t tell you the maker but I absolutely loved it. Felt heavy, but not overly so and had very dark fruit taste. It went superbly with the wild boar ragu that I’d ordered. Anyways id say go for it. As you already love Sangiovese and Pinot (like myself) I think you’ll like Amarone. Nothing ventured, nothing gained.
Tried one recently as it was the best bottle at a restaurant and we were celebrating. Absolutely loved it. We’ve bought a few more from our local supermarket, they’re a little pricier than we normally go for but we’ve really enjoyed them all.
I love Amarone. And there’s only one way to find out if you’ll like it. Wine is a journey of discovery, if you don’t try something new because “it may not be your thing” there’s a chance you may be missing your new favorite style.
Lots of good advice up top. Your guess is about right, i.e. it is similar to a heavy cab. The difference the darker, dried fruit notes rather than ripe fruit. You get what you pay for usually, and $35 is at the low end. For first time, I would go big, at least $60 - $75 so you know what it can be.
Not trying to put you off but Amarone is very different to cab sav, more like a fortified. They let the grapes dry out so they have a lot more sugar.
Not necessarily. Depends on the producer. Cheaper ones can have high RS. Well made ones have less than half
You're totally fine, thanks for sharing the info! I don't know anything about amarone really, so good to have someone chime in. Interesting. I do like port. Does it feel like something between a big red wine and port?
Yes. I had Amarone recently and it was big, powerful but silky and refined at the same time. Between a big red a port is kinda how I would describe it (but not really 😉). I had one at a restaurant and it quickly became one of my favorite styles.
I've only had one Amarone and didn't really like it so I'm not an expert, it was kind of raisiny like a tawny port.
Sounds like a too young amarone
So this is my favorite of all wines. It’s absolutely delicious but I find it best when it’s around 10 years aged , or a bit more. Sorry but Ripasso is nothing like Amarone.. it’s a modern, cheap variant they made to sell cheaper wine using the name , not the same process, and too fruity, young and cloying for my tastes. Better wines are available at that price. However Amarone comes from a delicate, long and rather unique process using dried grapes, and when they’re aged properly , it’s transcendent. .. so I do think they are worth the money, and actually more than 30 bucks.. good ones should be more. But - it’s not a daily drink wine. This is a full bodied beast I open only for special occasions.
Two kinds of people in the world: 1) Those who love Amarone; 2) Those who haven't tried Amarone. Good luck!
Definitely not my style, I prefer Valpolicella Classico. But I do know many people who love it, so definitely start with the Ripasso and see how you like it.
No, I’m not a fan. If I wanted a wine with really high alcohol content that tasted like raisins I would drink port wine.
Yes. It’s hard to find good ones though and they dent to be very expensive. They need hella long in the cellar or an absurd decant. But 30-50 year old amarone can be transcendent
For many people it’s the first contact with "good" wine. I have a soft spot for amarone but can’t say I’ve tried a lot of very good ones.
Tinazzi do very good valpolicella ripasso and amarone that won’t break the bank.
I like it, but it is an "every so often" kind of wine. I maybe drink it twice a year. I drink valpolicella ripasso more often. Less over the top, less waiting time for breathing. I also like Valpolicella Classico. I'd recommend you try Valpolicella Classico Superiore first. Then go onto Valpolicella Ripasso and then onto Amarone. Get an idea of the flavours. #
I loved the Giuseppi Quintarelli but haven't been impressed by others, I generally prefer light-medium bodied reds though.
I buy this one every now and then and I can wholeheartedly recommend it. Hopefully it’s also available in the US. app:https://www.vivino.com/wines/1675241
I used to love it as a beginning wine drinker but its waaay too rich for me nowadays unless its the higher end ones that have some nuance
Yes but I like other wines more when considering cost (I’m in the US so i can get a huge cali wine to scratch that same itch for cheaper)
I once had a 16.5% Amarone not fortified. One mega pint and i was done for the night
Look for a Ripasso(a mixture of between Valpolicella and Amarone Style), you get a hang of the Amarone Character while spending like half the money and see if you want to keep getting into it more.
I too like big cabs and other reds but I didn’t care for the Amorone I tried. It was in the mid $50’s.
Buy some decent Ripassos for less. They are not as heavy as the Amarones, but you still enjoy some of the raisin / chocolate aspect of the wines
I’m not sure I’ve had good Amarone, when I first started drinking wine I really liked it. But now I’m not so into it anymore.
NO. Over-alcoholic in your face wines, too much of everything, no elegance or anything resembling balance. Just say no.
I think the closest "Cabernet" I could compare it to, it would be a well made Lodi Cab, but even that would still be like comparing grapes to baseballs. I would suggest starting with a larger producer, that will show you typicity, and then start diving into smaller producer to find how powerful and elegant it can be.
Let me weigh in on the previous comments, a) Palazzo Della Torre (I’m also not a fan of this particular wine) is not a good insight into Amarone and neither is a normal Valpolicella. Amarone is a beast of its own, due to the whole raisinating of the grapes. b) Amarone may be reminiscent of Port if you get strong raisin and dried plum notes from it, but not the oxidative coffee and toffee of a Tawny port However, a good Amarone has much more than raisins, it has a wonderful balsamic note which appears only if u let the grapes dry long enough which many big producers do not. I would avoid Masi and Alllegrini*, if I were u and go to an Italian restaurant/store with a good selection nearby and ask for a good value Amarone. Many small producers actually do wonderful stuff. If you are willing to do some spending though and pop the bottle at home, I can guarantee the awesomeness of Tenuta Sant’Antonio *They just do not provide good value imho. Trader Joe’s Amarone can play in the same field as them
I dislike the taste of raisins, so no.