Wine Focus for July: Chianti & Co. as summer table wines
Posted: Thu Jun 28, 2012 10:49 am
Okay, it's already July 2, so let's make it happen. Apologies to David B, but maybe we can get him to hit an air-conditioned Italian restaurant or something.
For this month we're looking not at the fancy high-end Italian stuff, no trophy Super Tuscans or Barolos or Barbarescos or whatnot, but just the meat and potatoes - er, pasta - of everyday Italian food and drink. Chianti, of course, particularly the values we find when we troll the bargain bins. Montepulciano d'Abruzzo, Valpolicella and Rosso di <fill in the blank> IGT ... Italian wines and food are just made to go together, and the affinlity of a Chianti or its cousins for a steak or burger, pizza or spaghetti alla marinara doesn't go away just because it's hot outside.
Please share your notes on these amiable wines, with extra points if you delve into the intriguing field of food-and-wine pairing when it's too darn hot.
For this month we're looking not at the fancy high-end Italian stuff, no trophy Super Tuscans or Barolos or Barbarescos or whatnot, but just the meat and potatoes - er, pasta - of everyday Italian food and drink. Chianti, of course, particularly the values we find when we troll the bargain bins. Montepulciano d'Abruzzo, Valpolicella and Rosso di <fill in the blank> IGT ... Italian wines and food are just made to go together, and the affinlity of a Chianti or its cousins for a steak or burger, pizza or spaghetti alla marinara doesn't go away just because it's hot outside.
Please share your notes on these amiable wines, with extra points if you delve into the intriguing field of food-and-wine pairing when it's too darn hot.