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+--- Thread: Masi Campofiorin Ripasso, Rosso del Veronese (/thread-7608.html)
- hotwine - 11-16-2002
This Ripasso was favorably reviewed on the WLDG front page a week ago, and I happened to notice it on the shelf at my discounter's this morning. A luscious, full-bodied Valpolicella on steroids, offering notes of crushed cherries and cinamon and a nice long finish. I expected sediment, since it is made sur lees from the previous year's Amarone, but there was none. 13% alcohol and $11.99. Enjoyed tonight with grilled salmon and pasta leftover from dinner last night at a local Italian jernt. Va-va-voom! (visions of Sophia dancing in my head....)
- Drew - 11-16-2002
Will have to hunt some down, Gil. I pass by the Masi wines all the time and can't tell you why as I read nothing but good reviews about them. BTW, year?
Drew
[This message has been edited by Drew (edited 11-16-2002).]
- Innkeeper - 11-17-2002
Enjoying one's first Ripasso is like a bass chomping down on a treble hook. You find yourself doing all sorts of strange things, like picking it for your wine tote, to sip at night on a trip. You bring a bottle when visiting that wine nut who thinks he's tired everything. You pass by the cabs to enjoy one with steak. Get my drift?
- hotwine - 11-17-2002
This was my first Ripasso, but sure won't be the last (unless I get run over by an 18-wheeler this afternoon...).
Sorry I left off the year, Drew. It's the '99. Really nice stuff, especially for the bucks!
- ShortWiner - 11-21-2002
After reading about Ripasso on these boards, I decided I had to try it. Picked up a 1998 Acinum superiore ($15) and sipped half the bottle with my father and my wife. Dad didn't like it, but then, he's an odd duck with only a trace of his sense of smell remaining. We loved it--cherries, full body, slurpy goodness. Perhaps a bit of unbalanced acid for my taste, but overall it was fascinating.
[This message has been edited by ShortWiner (edited 11-21-2002).]
[This message has been edited by ShortWiner (edited 11-21-2002).]
- hotwine - 10-30-2005
Tried the Masi again tonight with leftover Italian-seasoned meatloaf, garlic mashers and baby peas. Looks good, nose is good, but shucks.... nobody's home. Fruit seems to be dying at a young age. Still have a couple in the cellar but will probably move on to the Tommasi when another of this type is needed.