『119. The Wines of Valpolicella - Recioto, Amarone & Ripasso | WSET Study Classics』のカバーアート

119. The Wines of Valpolicella - Recioto, Amarone & Ripasso | WSET Study Classics

119. The Wines of Valpolicella - Recioto, Amarone & Ripasso | WSET Study Classics

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Episode 119: The Wines of Valpolicella - Recioto, Amarone & Ripasso | WSET Study Classics Host: Joanne Close Episode Length: 12:58 Release Date: July 9th, 2026 Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox. Subscribe at https://mailchi.mp/6648859973ba/newsletter Level 2 Mock Exam Bundle Valpolicella and its appellations come up at both WSET Level 2 and Level 3, and the different styles and production methods are a common source of confusion on exam day. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your understanding of exactly these kinds of topics before you sit. https://joanne-close.mykajabi.com/offers/xeXeiyop/checkout Episode Description This episode is part of the WSET Summer Classics series, revisiting foundational topics that appear across all levels of WSET study. This week Joanne heads to the Veneto to untangle Valpolicella, one of the most misunderstood wine regions in Italy and one that shows up more heavily on WSET exams than many students expect. Most people have heard of Amarone. Fewer know that Amarone was essentially an accident, or that the wine it grew out of, Recioto della Valpolicella, has been made in this region since Roman times. Joanne walks through each style in order, from the lighter Valpolicella DOC through to the rich and complex Amarone, covering the appassimento drying process, the DOC and DOCG rules for each style, and how the Ripasso method produces what has become known as Baby Amarone. By the end of the episode the different appellations, production methods, and quality designations in Valpolicella should feel much less tangled. Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter. What You'll Learn in This Episode The Valpolicella Region Location: northeast Italy, in the Veneto, just outside VeronaValpolicella Classico starts at around 400 meters elevation, coming down from the foothills of the Lessini MountainsThe name Valpolicella translates from Latin and Greek as the valley of many cellars Key Grape Varieties Corvina: the star grape, prized for its high acidity which is essential for the sweeter stylesSupporting varieties: Corvinone, Rondinella, and MolinaraValpolicella DOC requires a minimum of 45 to 95% Corvina in the blend The Two Categories of Valpolicella Wine Wines made from healthy, non-dried grapes: Valpolicella DOC: light, dry, chillable red wines, formed in 1968Valpolicella Classico DOC: wines from the historic, higher quality inner zone Wines made using the appassimento method (grapes partially dried after harvest): Recioto della Valpolicella DOCGAmarone della Valpolicella DOCGValpolicella Ripasso DOC The Appassimento Method Appassimento refers to the method of partially drying healthy grapes after harvestNo botrytis involved: this is not like SauternesTraditionally grapes are laid on straw mats in covered outdoor shelters with open sides to allow air circulationLarger commercial producers use warehouses with industrial fans and dehumidifiersGrapes dry for approximately two to four months until at least December 1stMoisture is lost and sugar, acidity, and flavour are concentratedThe appassimento method has been used in this region since Roman timesImportant distinction: appassimento is the drying method; passito is the wine made from dried grapes Recioto della Valpolicella DOCG The historic sweet wine of the region, predating AmaroneMade using the appassimento method with high residual sugar retainedReceived DOC status in 1968, upgraded to DOCG in 2010 Amarone della Valpolicella DOCG Originally an accident: a batch of Recioto fermented to dryness, creating a dry wine from the same dried grapesThe nickname for this event is Recioto Scappata, meaning escapedThe name Amarone comes from amaro, referencing the pleasant bitter finish of the wineProduced commercially from the 1950s, rose to international fame in the 1980sDOCG rules: maximum 9g/L residual sugar, minimum 14% alcohol, aged for a minimum of two years, four years for RiservaReceived its own DOC in 1990, awarded DOCG in 2009 Valpolicella Ripasso DOC Made by passing already-fermented Valpolicella wine over the leftover skins from Amarone productionThe skins still contain residual sugar and yeast, triggering a second fermentationThe result sits stylistically between Valpolicella and Amarone, earning the nickname Baby AmaroneLess expensive to produce than Amarone and often considered good valueDOCG rules: must be re-fermented with Amarone or Recioto pomace, minimum alcohol 12.5%, aged for a minimum of one year Episode Highlights and Quotes "If I say Valpolicella, it may not make the bells and whistles go off. But if I say Amarone, I bet you say, oh yes, I know Amarone." "Amarone was a bit of a mistake. The wine that was supposed to be sweet fermented to dryness. And Amarone was born." "Ripasso has gained the nickname Baby ...
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