Check out one of the most beautiful wines for food pairings below… Chianti Classico.
This past week I had a wine win. The combined efforts of a brilliant portfolio and some charm can magically transform a consumer’s opinion. It’s these moments that bring true joy to my life as a sales representative. One time I had the pleasure of convincing a woman to put back her bottle of Yellowtail on the shelf, taste the wine I was pouring, and spend $10 more to engage in quality wine with friends that evening. While visiting with a customer this week, I pulled out a bottle of Chianti Classico Riserva and his assistant declared these discouraging words, “I don’t know what it is but I really don’t care for Chianti.” I refrained from any retorts and decided to win her over with my wine.
Chianti, a wine composed primarily of the Sangiovese grape, has become famous over the years for its ability to complement Italian pasta perfectly. Sipping a glass of this medium bodied red solo truly doesn’t do the wine justice; a tomato based sauce will balance the acidity. Similar to eating apple pie with out ice cream, the tasty flavor exists but is heightened by its counterpart.
Of the major Chianti producing regions in Tuscany, the Classico region has historically produced the most favored wines. To carry a “Riserva” status, the wine must be aged at least two years in oak and three months in the bottle. Rocca di Castagnoli Poggio ai Frati Chianti Classico Riserva 2006, a mouthful of a title and on the palate, represents Chianti at its finest. Initial aromas of cherry and cloves, the wine develops into a cocoa treat. Enough body and balance to serve alongside braised beef or rich tomato sauces, this Riserva is a home run! Needless to say, my ability to romance the wine and pour at just the right temperature (66 degrees), inspired this Chianti foe into broadening her horizons.
Surely the 92 point rating from Robert Parker’s Wine Advocate, and its undeniably generous price-point, give this wine a “must buy” status. Drink now through 2016.