Chianti: the finest pairings

There are many pairings recommended with Chianti that are capable of enhancing the structure of the wine and amplifying the flavour of the dish, but among all, the one with first and second courses with decisive taste stands out, based on red meat, truffle, game and roasts. The moderate tannicity and freshness of Chianti allow a grilled preparation to enhance the juices of a medium-cut meat, exalting the pairing and maintaining a decisive gustatory balance. Returning to tradition and the centuries-old history that characterises Chianti in food pairings, it is impossible not to mention soups and typical Tuscan dishes with vegetables and stale bread that pair perfectly with the wine of the region. Simple meals that mixed well with the acidity and typical freshness, giving structure and a pleasant persistence on the palate.

The wood ageing evokes spiced aromas of vanilla, black pepper and liquorice that perfectly accompany the sapidity of cheeses and delicious cured meats; in pairing with fish first courses, Chianti expresses its most delicate and hidden notes, eucalyptus and menthol, creating a rounded and lasting harmony of flavours.

And if for Chianti every pairing manages to find its own twist, for Chianti Riserva a different approach is necessary. With a fine, sapid and floral nose and an intense ruby colour, the Riserva proves sapid, low in tannins and requires more complex and delicate flavours. Game birds and land animals, a lean, tasty and rich meat that can add to the tannin an acidic and articulated note so as to prolong the flavours. In the most aged and mature Chianti Riserva it is possible to recognise tertiary notes of tobacco and pepper in equilibrium with the acidity and structure typical of the predominant grape variety. Pairings with Chianti Riserva find perfect connection with aged cheeses, fatty and well-structured.