The 2014 Ruberpan from Pieropan, hailing from the Veneto region in northern Italy, presents an intriguing take on the area’s red wine production. While Pieropan is perhaps best known for its exceptional Soave whites, their commitment to quality extends gracefully to this red cuvée. The grape blend for Ruberpan is not specified, but such Veneto reds often feature varieties like Corvina, Rondinella, and potentially international grapes common in the area. Expect a dry wine crafted in a style that balances freshness and structure, with a focus on clarity of fruit and the expression of the vintage. The 2014 growing season in the region was cooler and wetter than average, generally resulting in wines of finesse and moderate body, with pronounced acidity and savoury undertones.
Veneto itself is one of Italy’s most diverse and historically significant wine regions, renowned not only for its famous Amarone and Valpolicella but also for vibrant, food-friendly reds. The region’s gently rolling hills, dominated by volcanic and limestone soils, provide an ideal foundation for viticulture, and the relatively cool climate encourages slow, even ripening. This site-driven approach allows for wines of considerable regional character, with freshness and subtlety frequently at the fore, especially in challenging vintages such as 2014.
Such a versatile northern Italian red pairs beautifully with traditional Venetian cuisine. Think of dishes like bigoli pasta with duck ragù, braised veal shank, or grilled polenta with wild mushrooms. The wine’s supple acidity and measured tannins also make it a delightful match for roasted poultry, hard cheeses, or charcuterie. Grilled vegetables and rich lentil stews would work well for a vegetarian pairing, enhancing the wine’s savoury notes.
For optimal tasting, serve the 2014 Ruberpan lightly decanted after about 30 minutes, and pour at a temperature of around 16-18°C. This will help express its aromatic complexity and ensure a harmonious experience at the table.
