Between travel and not having the subject wines on hand, it's fun to be able to jump into an Open Mike for a change. I picked up this one at a local shop Friday and uncorked it last night, and find it pretty characteristic of the style. The label doesn't specifically say so, but from its intense dried-fruit characteristics and the "Classico Superiore" designation, I assume it's a <i>ripasso</i>.
<table border="0" align="right" width="145"><tr><td><img src="http://www.wineloverspage.com/graphics1/mazz1028.jpg" border="1" align="right"></td></tr></table>Mazzi 2004 Valpolicella Classico Superiore ($15.99)
Blackish-purple, shading to garnet at the edge. Dried cherries and black licorice, intense and typical of the Valpolicella style. Mouth-filling flavors follow the nose, juicy fruit and snappy lemon-squirt acidity, just a whisper of fuzzy tannins in the background. U.S. importer: Vintner Select, Mason, Ohio. (Oct. 28, 2006)
<B>FOOD MATCH:</b> Fine with Spaghetti with a quick Amatriciana-style sauce ... it's big enough and purple enough to call for bold food, and this mix of crisp pancetta, onions and garlic and tomatoes and a dash of dried red-pepper flakes worked just right.
<B>VALUE:</B> The mid-teens might be a bit spendy for a lighter-styled Valpo, but this Superiore was clearly made in a <i>ripasso</i> style and fairly justifies the price point.
<B>WHEN TO DRINK:</B> Again, the <i>ripasso</i> style confers a bit of ageworthiness you wouldn't find in a basic Valpo. Still, I think I'd go ahead and drink it up over the next year or two.
Here's the wine portion of the Mazzi Website in English: http://www.robertomazzi.it/eng/cantina/eng.htm
<B>FIND THIS WINE ONLINE:</B>
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