Ripasso with Aubergine: A Match Made in Roast-y Heaven

( aubergine wine pairing ) There are food and wine pairings that feel like they were destined to be together—think goat cheese with Sauvignon Blanc or steak with Malbec. But there’s another duo that’s more under-the-radar and just as rewarding: Ripasso della Valpolicella and roasted aubergine.

If you’ve never paired wine with aubergine (or eggplant, depending on where you are), you’re not alone. This versatile vegetable often gets tucked into background roles in stews and sides. But when given the spotlight—roasted, grilled, layered, or stuffed—aubergine delivers depth, umami, and luxurious texture that’s begging for a red wine with body, softness, and layers of flavor. Enter: Ripasso.

1. Why This Pairing Works: Ripasso Meets Its Match

At first glance, aubergine and Ripasso may seem like an odd couple. One is a nightshade vegetable known for its silky flesh and smoky undertone, the other a powerful red wine from northern Italy made by “repassing” fresh Valpolicella wine over the leftover grape skins from Amarone production.

But take one bite of a charred aubergine dish and a sip of Ripasso, and the magic becomes immediately clear. This wine has:

• More depth and structure than regular Valpolicella
• A silkiness that plays beautifully with aubergine’s soft texture
• Notes of dried cherry, fig, cocoa, and warm spice that complement the earthiness of roasted vegetables

Aubergine’s rich, meaty quality—especially when baked or grilled—brings out the dark fruit and subtle smokiness of Ripasso. Add tomato, miso, cheese, or garlic, and the flavor bridge between the two becomes irresistible.

2. What You’ll Taste: A Sensory Breakdown

When this pairing comes together, it’s not just about one enhancing the other—it’s about both ingredients coming alive in new ways.

In the Ripasso della Valpolicella:

• Dried Cherry & Fig – A lovely sweetness that pairs with caramelised edges or tomato sauces
• Baking Spices – Cinnamon, clove, and nutmeg tones echo warm Mediterranean herbs or miso glazes
• Dark Chocolate – Adds a velvety base note that works surprisingly well with aubergine’s savoury core
• Smooth Tannins – Enough grip to hold up to bold flavours, but gentle enough to stay elegant
• Warming Alcohol and Texture – A round, medium-to-full body that hugs rich dishes

In the Aubergine:

• Charred Skin – Adds a smoky, earthy edge
• Creamy Flesh – Soft and luxurious, especially when roasted or mashed
• Umami Core – Particularly when paired with tomato, miso, tahini, or cheese
• Savoury Notes – Herbs like thyme, oregano, and parsley match beautifully with the wine’s earthy notes

Together, the result is deep, warm, and almost decadent—a mouth-coating combination that makes simple vegetables taste gourmet.

3. Dish Ideas to Try with Ripasso

If you’re ready to try this pairing at home, here are five standout aubergine recipes that shine with a glass of Ripasso. Each dish offers its own twist on texture, richness, and flavour layering—all ideal for showcasing what makes Ripasso della Valpolicella wine so captivating.

Aubergine Parmigiana

A timeless Italian classic. Layers of roasted aubergine slices, slow-cooked tomato sauce, melted mozzarella, grated parmesan, and fragrant basil make this dish rich, satisfying, and deeply comforting. The savoury-sweetness of the tomato and cheese combination pairs like a dream with Ripasso’s dried fruit and spice notes.

Grilled Aubergine with Miso Glaze

A Japanese-inspired twist that balances sweet, salty, and smoky elements. The umami hit from miso plays well with Ripasso’s earthy structure, while the caramelisation from the grill enhances both the wine’s fruit and the dish’s richness.

Stuffed Aubergines with Lentils & Herbs

Earthy and rustic, this dish often includes garlic, tomatoes, onions, cumin, and coriander—flavours that are bold enough to meet Ripasso head-on. The lentils add a meatiness that boosts the dish’s weight, making it a natural partner for a structured red.

Charred Aubergine & Tahini Dip (Baba Ganoush)

Creamy, smoky, and lemony, this Middle Eastern staple might seem too light for Ripasso, but the surprise is how the wine lifts the dip’s smokiness and matches its body. Add pita, olives, and a handful of herbs, and you’ve got a mezze platter that sings.

Roasted Aubergine with Spiced Tomato Sauce

Simple, yes—but with the right balance of olive oil, spices (like cumin and smoked paprika), and a few garnishes (feta, toasted pine nuts, or chickpeas), this becomes a powerful match for Ripasso. Add a rustic loaf of sourdough, and dinner is done.

4. Tips for Getting the Pairing Right

While it’s hard to go wrong with this combination, a few tricks will take your experience from great to unforgettable:

Serve Ripasso at 16–18°C

That’s slightly cooler than standard room temperature. Too warm, and the alcohol dominates. Too cold, and the aromas will be muted.

Use High Heat on the Aubergine

Roasting or grilling until golden and soft brings out aubergine’s best flavours—don’t rush it. You want caramelisation and tenderness.

Balance Salt and Acid

Aubergine can become heavy without contrast. Adding lemon juice, balsamic vinegar, or tomato sauce brings freshness that keeps both the dish and the wine feeling vibrant.

Decant the Wine if It’s Young

Ripasso benefits from a little air. Pour it into a decanter or large jug for 30–60 minutes before serving. You’ll unlock deeper notes of chocolate, cherry, and spice.

Include Something Creamy

Whether it’s cheese, tahini, or a drizzle of yogurt sauce, adding a creamy component rounds the dish and highlights Ripasso’s velvety tannins.

5. A Deeper Look: What Makes Ripasso Special?

If you’re not familiar with Ripasso della Valpolicella, it’s time to get acquainted. Often called the “baby Amarone,” Ripasso is made by taking fresh Valpolicella wine and fermenting it a second time on the leftover skins and pulp from Amarone production.

This process:

• Adds colour and richness
• Intensifies flavours
• Builds complexity and depth
• Softens harsh tannins

It results in a wine that bridges the gap between light-bodied reds and ultra-rich Amarone—perfect for roasted vegetables, grilled meats, and comfort foods.

6. A New Way to Think About Aubergine

For many, aubergine is an afterthought ingredient—relegated to stews or used as filler. But it deserves better. When treated with respect—charred, caramelised, stuffed, or layered—aubergine becomes the ideal partner for bold, textured red wines like Ripasso.

It’s:

• Versatile – Absorbs flavours beautifully
• Satisfying – A meatless option with real heft and depth
• Inexpensive – High reward for low cost
• Elegant – Especially when plated with thoughtful garnishes or sauces

Pairing aubergine with Ripasso not only elevates your wine—it elevates the entire meal.

7. Ready to Try It? Here’s What to Do Next

If this pairing has your mouth watering (and it should), the next step is easy: grab a great bottle of Ripasso della Valpolicella and a couple of glossy aubergines, and head to the kitchen.

You can find premium bottles, including our handpicked favourites, right now at Avanti Wines. Our selection is curated for food pairings like this—bold, balanced, and always flavour-forward.

Not sure which bottle to start with? Look for one with:

• 14–14.5% ABV
• Aged in oak for added spice and vanilla
• Notes of dried cherry, fig, chocolate, and spice

Then follow your favourite aubergine recipe, set the table, and pour generously.

Final Thoughts: Simple Ingredients, Extraordinary Flavour

At its core, this pairing is a reminder that great food and wine don’t need to be complicated. All it takes is a well-made bottle and a beautifully prepared vegetable to create something comforting, impressive, and unforgettable.

So whether you’re planning a vegetarian dinner party, experimenting in the kitchen, or just want a glass of red that feels indulgent, Ripasso with aubergine is a combination that brings the warmth of Italy to your table.

Give it a try—you’ll be amazed at just how good humble aubergine can taste when paired with the right wine.

Try It Yourself

Shop Ripasso della Valpolicella now at Avanti Wines
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Until the next mouthful,
Avanti Wines

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