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Boscaini Merlot Dirada 2001

Merlot from Veneto, Italy
    0% ABV
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    0% ABV

    Winemaker Notes

    TASTING NOTES: It has a brilliant ruby red. On the palate it offers a pronounced and persistent bouquet with a light herbaceous scent. On the palate its fruitiness is attractive, velvety and pleasantly dry. It has a good body and smooth tannins.

    SERVING NOTES: Excellent with pasta and risotto with meat sauces, roasted white and red meats, poultry or rabbit. Serve at 18°C (63°F).

    Critical Acclaim

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    Boscaini

    Paolo Boscaini

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    Paolo Boscaini, Veneto, Italy
    The viticultural history of the Boscaini family began long ago, in 1772, and proceeded at the same pace as the evolution of Veronese viticulture. From the original vineyard and cantina in the hills of Torbe in Valpolicella, the family has continued to acquire vineyards and today the family owns or manages 140 hectares of prime vineyards in the classico zones of the Triveneto. The Boscaini winery is specialized in the production of high quality wines from this region, and works with both indigenous and international grape varieties.    Dario Boscaini is a man of the soil. The Boscaini concept is simple yet profound. Great wine can only come from great vineyards. This is the principle upon which the Boscaini family has been buying and selecting land for over 200 years. True to the family philosophy, Dario Boscaini began selecting vineyards from the most renowned viticultural areas known as "microareas" over 30 years ago, with the intent of producing top-quality, unique wines.

    Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

    Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

    Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.

    Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

    An easy-going red variety with generous fruit and a supple texture, Merlot’s subtle tannins make it perfect for early drinking and allow it to pair with a wide range of foods. But the grape also has enough stuffing to make serious, world-renowned wines. One simply needs to look to Bordeaux to understand Merlot's status as a noble variety. On the region’s Right Bank, in St. Emilion and Pomerol, it dominates in blends with Cabernet Franc. On the Left Bank in the Medoc, it plays a supporting role to (and helps soften) Cabernet Sauvignon—in both cases resulting in some of the longest-lived and highest-quality wines in the world. They are often emulated elsewhere in Bordeaux-style blends, particularly in California’s Napa Valley, where Merlot also frequently shines on its own.

    In the Glass

    Merlot is known for its soft, silky texture and approachable flavors of ripe plum, red and black cherry and raspberry. In a cool climate, you may find earthier notes alongside dried herbs, tobacco and tar, while Merlot from warmer regions is generally more straightforward and fruit-focused.

    Perfect Pairings

    Lamb with Merlot is an ideal match—the sweetness of the meat picks up on the sweet fruit flavors of the wine to create a harmonious balance. Merlot’s gentle tannins allow for a hint of spice and its medium weight and bright acidity permit the possibilities of simple pizza or pasta with red sauce—overall, an extremely versatile food wine.

    Sommelier Secret

    Since the release of the 2004 film Sideways, Merlot's repuation has taken a big hit, and more than a decade later has yet to fully recover, though it is on its way. What many viewers didn't realize was that as much as Miles derided the variety, the prized wine of his collection—a 1961 Château Cheval Blanc—is made from a blend of Merlot with Cabernet Franc.

    LIM1159407_2001 Item# 52652