Talking about food is a favorite pastime in Italy, and passionate conversations about what’s on the table are a key way Italians connect with friends and family. In Why Italians Love to Talk about Food, author Elena Kostioukovitch notes, “The aroma of a simmering ragú, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers.”
Look for the Black Rooster logo on every bottle of Chianti Classico.
Thinking about summertime food and wine, I contacted a handful of wine producers from one of Tuscany’s most well-known wine regions, Chianti Classico, to get their take on pairings. They responded quickly and enthusiastically (unsurprising given the topic!), noting their wines’ suitability during the dog days of summer.
A Classic Warm Weather Red
During the summer, many people gravitate towards straight-from-the-fridge whites and rosés, believing that a full-bodied, robust red wouldn’t be refreshing in sultry weather (like what we’re coping with in New York City today: 92°F with 76% humidity). Red wines like Chianti Classico remain on the back shelf until the leaves start changing color.
Still, the case for summertime Italian reds can be made when talking about the Sangiovese-based wines of Chianti Classico, especially the youngest and lightest, the Annatas, which make an excellent choice with summertime fare. Whether it’s burgers, hot dogs, grilled steak, chicken slathered with tangy barbecue sauce, or even vegetables like corn
This Article was originally published on The Wine Chef
