Google the phrase “best food and wine pairing” and I predict that PASTA and CHIANTI (Sangiovese grape) is a top selection! Sangiovese has high acidity and soft tannins that pairs well with the acidic tomato sauce and hearty meatballs in a plate of pasta.

There are many Chiantis to explore besides those from the popular Chianti Classico zone recognized by the Black Rooster label . Six other Chianti regions produce outstanding wines but most Chianti imported into USA is Chianti Classico.

Chianti Colli Fiorentini (Florentine hills translation) is most northern Chianti region. It borders Florence and the larger Chianti Classico region. Only a few wines from Colli Fiorentini are imported into USA since many are consumed in the trattorias of Florence, Tuscany’s largest city of 320,000 people.

TENUTA SAN VITO DARNO 2016, Chianti Colli Fiorentini, Tuscany $17

Wine Enthusiast 89 rating says “this blend of 90% Sangiovese and 10% Canaiolo opens with dark berry, hay and leafy underbrush aromas. The savory palate delivers dried black cherry, cinnamon and star anise notes alongside pliant tannins. Drink soon.”

Cheers, Bob the WineGuy

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