Canaiolo
... that Canaiolo was included in the 19th-century Chianti recipe to add fruitiness and soften the tannins of Sangiovese, much like Merlot's role in Bordeaux wine blends?
... that <b id="mwDzU"><a href="./Canaiolo" id="mwDzY" rel="mw:WikiLink" title="Canaiolo">Canaiolo</a></b> was included in the 19th-century <a href="./Chianti" id="mwDzc" rel="mw:WikiLink" title="Chianti">Chianti</a> recipe to add <a class="mw-redirect" href="./Fruit_(wine)" id="mwDzg" rel="mw:WikiLink" title="Fruit (wine)">fruitiness</a> and soften the <a href="./Tannin" id="mwDzk" rel="mw:WikiLink" title="Tannin">tannins</a> of <a href="./Sangiovese" id="mwDzo" rel="mw:WikiLink" title="Sangiovese">Sangiovese</a>, much like <a href="./Merlot" id="mwDzs" rel="mw:WikiLink" title="Merlot">Merlot</a>'s role in <a class="mw-redirect" href="./Bordeaux_(wine)" id="mwDzw" rel="mw:WikiLink" title="Bordeaux (wine)">Bordeaux</a> wine blends?