When you taste as many $10 wines as I have, I donít know if Iím bragging or complaining, you sometimes end up tasting the same one twice. And in doing so, I may break a promise. Italy, especially northern Italy, is not known for its low labor and land costs, so one may ask how can they do a Merlot for under $10, in fact under $8. The company was founded in 1935 and has extensive vineyards on the shores of Lake Garda in Verona. Aside, I am no Shakespeare lover, but I canít hear the word Verona without thinking of two gentlemen. The producer is known for Amarone, a special wine made only in this region, but at almost $40 you wonít find it in this column. The companion wine is Super Tuscan, a Bordeaux blend breaking traditional Italian wine regulations at a whopping eight times the price.
Letís start by quoting the marketing materials. ďTasting Note : Ruby/cherry colour; dark plum and blueberry aromas; light- to medium-bodied with a core of sweet, red berry flavours and a velvety finish. Serving Suggestion : Pasta with a mushroom sauce, veal or meat pizzas.Ē And now for my review.
At the first sips this wine was a bit thin but offered good acidity and tannins. The initial meal started with crunchy Wasabi coated peanuts, which imparted just a bit of character to the wine. And the plums came out of the woodwork. A barbecued chicken breast added tobacco and chocolate to my glass. Homemade roasted eggplant slices brimming with garlic rounded the libation and I tasted some berries. Dessert was fruit juice candy that rendered the liquid quite blah.
The second meal centered on slowly cooked beef ribs. Our Italian friend handled the grease well and I noted well-balanced tannins and plums. The simultaneously cooked potatoes increased the drinkís acidity to the point that it became almost sour. I had the felling that the wine was stepping over the fruit. The adjoining carrots managed to modulate all that acidity. I added Yemeni green jalapeno sauce to the meat and the wine seemed to walk away in response.
The final meal began with matzo-ball soup, perhaps in the interest of multiculturalism, perked up with Chinese chili sauce. At first the Merlot almost lost its fruit and its acidity but it did rebound. Wasabi-less, in other words virtually tasteless Japanese rice crackers rendered Redís acidity almost sour. He did better with the main dish, spicy ground beef with peas and tomatoes. The libation responded with metallic, crisp acidity and a wisp of plums. The delicious homemade dessert was a blend of coconut, chia, and Majoul dates. In response our potential bargainís acidity perked up and I found its oak tasty.
Final verdict. I probably wonít be buying this wine again. And it certainly does not deserve a third review.Access the companion wine A Super Tuscan Second.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to italian travel www.travelitalytravel.com
Feel free to reprint this entire article which must include the resource box