Sangiovese / Chianti

Because Sangiovese is very thin skinned, the juice produces a rich, alcoholic and long-standing wine. The wine itself is known for being fruity and naturally acidic. The aroma is non-aggressive and it is best enjoyed with the excellent cuisine of Italy. As Fernande Garvin once said, “Wine makes a symphony of a good meal!” When paired with food, Chianti and other Sangiovese blends shine!

Sangiovese’s natural acidity matches up with foods like tomatoes and citrus and cuts through rich dishes like rabbit, duck, or tomato based pastas.

Recipes to pair with Chianti or Sangiovese:

Pumpkin Cannelloni
Mocha Sheet Cake
Roasted Red Pepper Sauce
Spinach Walnut Cakes
Yellow Potato Gnocchi
Mushroom Stuffed Chicken Breast
Roasted Carrots with Honey
Grilled Basil Chicken Tenders
Grilled Mussels
Grilled Pork and Peach Sticks
Grilled Vegetable Salad Pasta
Mushroom and Goat Cheese Toasts
Prosciutto Wrapped Salmon
Mushroom Pancetta Quiche
Tuscan Sandwich
Spinach Stuffed Portobello Mushrooms
Tuscan Kale and Cannellini
Braised Beef Al Sangiovese
Grilled Pizza
Polenta with Sausage
Potato Ravioli
Roast Quail Stuffed with Pate and served in a Pastry Crust
Roast Veal with Lemon and Aniseed
Spaghetti All Amatriciana
Risotto with pigeon ragout
Traditional Rabbit Stew
Linguini a Vongole

Frescobaldi wines to pair with the above dishes include:
Castiglioni Chianti DOCG
Nipozzano Chianti Rufina Riserva
Nipozzano Montesodi
Nipozzano Mormoreto

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