Zenato Valpolicella Superiore Ripassa 2018 DOC

Zenato Valpolicella Superiore Ripassa DOC is a structured and complex red wine from the Veneto region of Italy, crafted from a blend of Corvina, Rondinella, Corvinone, and Oseleta grapes. The wine is made using the "Ripasso" method, where the young Valpolicella wine is passed over the pomace (skins and seeds) of Amarone, imparting rich flavours and additional complexity. This process gives the wine a deep ruby colour, with aromas of ripe cherries, plums, and a touch of spice. The palate is full-bodied and smooth, with velvety tannins, balanced acidity, and a long, satisfying finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Structured, Full-bodied
Grape Varietals: Corvina, Rondinella, Corvinone, Oseleta
Tastes Like: Comparable to a rich, full-bodied red like an Amarone, with dark fruits such as ripe cherries and plums, accented by spices and a smooth, velvety texture.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Clay and limestone soils, ideal for growing the indigenous grape varieties
Aging: Aged for 12 months in oak barrels and then "Ripasso" on Amarone pomace
Serving Temperature: 16-18°C

Zenato is one of the most renowned wineries in the Veneto region, known for its commitment to producing high-quality wines that showcase the unique characteristics of the area. The Zenato Valpolicella Superiore Ripassa 2018 DOC is a perfect example of their expertise, crafted using the traditional Ripasso technique to impart greater depth and complexity to the wine. The result is a rich, full-bodied red that combines the elegance of Valpolicella with the intensity of Amarone, making it an exceptional choice for wine enthusiasts.

Red Meat: Grilled steak, roast lamb, or braised beef, which pair beautifully with the wine's structure and rich fruit profile.
Poultry: Herb-crusted roast duck or chicken, enhancing the wine’s depth and spiced finish.
Vegetarian: A rich mushroom risotto or roasted root vegetables, matching the wine’s earthy complexity.
Cheese: Aged cheeses such as Parmigiano-Reggiano, Grana Padano, or Pecorino, which complement the wine’s bold character.

Parmigiano-Reggiano: Nutty and firm, balancing the wine’s rich fruit and spice notes.
Pecorino: Salty and savoury, providing a delightful contrast to the wine’s smooth texture.
Grana Padano: Slightly milder but still rich, complementing the wine’s velvety tannins and deep fruit profile.
Brie: Soft and creamy, which offers a smooth contrast to the wine's structure.

Osso Buco alla Milanese (Braised Veal Shanks with Gremolata)

Ingredients:

• 4 veal shanks, bone-in
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 250ml Zenato Valpolicella Superiore Ripassa 2018 DOC (or similar red wine)
• 500ml beef or vegetable stock
• 1 can (400g) diced tomatoes
• 2 sprigs rosemary
• 2 sprigs thyme
• Salt and pepper, to taste
• For gremolata: Zest of 1 lemon, 2 tbsp fresh parsley, 1 garlic clove, minced

Instructions:

1. Preheat the oven to 160°C.
2. In a large ovenproof pot, heat olive oil over medium-high heat. Season the veal shanks with salt and pepper, then brown them on all sides, about 5 minutes per side. Remove and set aside.
3. Add the chopped onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened.
4. Stir in the minced garlic and cook for another minute, then pour in the red wine, scraping up any browned bits from the bottom of the pot.
5. Add the diced tomatoes, stock, rosemary, and thyme. Return the veal shanks to the pot, ensuring they are partially submerged in the liquid. Cover the pot and transfer to the oven. Braise for 2-2.5 hours, until the veal is tender and the meat easily falls off the bone.
6. While the veal is cooking, prepare the gremolata by mixing the lemon zest, chopped parsley, and minced garlic in a small bowl.
7. Once the osso buco is ready, remove the shanks from the pot and serve with the sauce. Top with gremolata and serve alongside a glass of red for a perfect pairing.