His dad is nicknamed Mister Amarone and if he hadn't worked in the family business, he would have given himself to architecture. Raffaele Boscaini of the Masi company has confided to us stories and anecdotes that revolve around the most appreciated Venetian red in the world
Why is it called Amarone a red wine that has among its distinctive features that of being velvety and soft?
I asked it to Raffaele Boscaini, seventh generation of the family that owns Masi Agricola, an illustrious winery, which has made the history of the denomination and has contributed to making Valpolicella and its wines famous in the world. I could not have found a more appropriate and passionate interlocutor: Amarone explained everything to me, starting from another traditional wine of the area, that Recioto that once combined only with traditional Christmas and Easter sweets and that today has found a new youth, as an ingredient in cocktails.
I also asked him about his childhood, what it is like to be the son of a man who has been nicknamed Mister Amarone and to grow with him, playing in the vineyards and breathing the scent of the cellar. Raffaele is seduced by "beauty": he confided to me that if he hadn't worked in the family business he could have dedicated himself to architecture. And from how he told me about his risotto with Amarone, I understood that in his life he also favors the "good", so much so that he appreciates the moments he spends in the kitchen, cooking for his children.
Between a chat and another, we uncorked two bottles, for a virtual toast. I opened Amarone Costasera, because it is the most representative label of the company, with that modern and traditional style at the same time; Raffaele, on the other hand, chose the Costasera Riserva, where an indigenous grape variety from the area is also used, rediscovered by the Masi company. But when asked what his favorite wine was, he confided to us that he has a preference for Campofiorin, another icon of the cellar, which was the precursor of Valpolicella Ripasso.
Near dinner, we talked about the right glass for Amarone, its optimal serving temperature, up to the pairings at the table: if they are classic those with red meat and aged cheeses and the one with pizza is innovative, Raffaele he suggested everyone to leave room for imagination and find the most suitable one for each. As soon as the interview was over, I listened to him and found that Amarone is also excellent with chickpea porridge with rosemary.
Ah, do you want to know why Amarone is so called? Watch the video, to discover this and other curiosities about wine that the world envies us.
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