When we talk about Italian red wine the first thing that pops into may people's mind is the straw covered bottles of Chianti that were once almost synonymous with Italian red wine. Much has changed since then and Chianti from Tuscany has gained a much more sophisticated identity among wine lovers.
This wine is made with the renowned Italian grape Sangiovese which I love with dishes like a Pasta Bolognese. A dish I make with a recipe handed down for generations in handwritten notes from my friend's family in Italy.
This Chianti, Nipozzano Reserva, from the Rufina area of Chianti, Tuscany, Italy, also has a rich family tradition and was a perfect pairing to the dish.
The wine is artfully produced at the Castello di Nipozzano Estate where the Frescobaldi family has tended to the vines for 30 generations.
The 2006 vintage of Nipozzano Riserva Chianti Rufina has a elegant ruby color that glistens with the promise of great flavor, the nose reveals more of what is to come with scents of ripe currant and tart cherries with a whiff of earth and leather. On the first swallow it shows a multifaceted depth that has rich currant, plum and a little raspberry. The tanin is smooth and last through a long finish.
This wine is made from 90% Sangiovese with small amounts of Malvasia Nera, Colorino, Merlot, Cabernet Sauvignon .
The Frescobaldi family has many interests and share them on their wonderful site. Tuscany Tonight
If you are in Florence or Rome make it a point to visit their wine bars and restaurants.
In Florence the ‘Dei Frescobaldi’ restaurant is surely worth the trip. Here is a simple yet wonderful steak recipe they shared with me.
Tagliata di manzo alla griglia
Ingredients:
* Approx. 2 pounds boned sirloin cut into slices of about 8 oz pieces
* Salt and pepper
* Olive oil
Instructions:
* Cook the sirloin strips at high heat on a cast-iron grill (alternatively, on a grill over very hot coals), carefully cooking them for 2 minutes on each side.
* When finished, place on a wooden cutting-board and cut each lengthwise, preserving the shape of the steak.
* Place on a hot serving platter, add salt and pepper to taste and drizzle abundantly with extra virgin olive oil
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