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The ideal wine to pair with these dishes is dependant on which sauce you serve it with, but generally a red wine of average tannins and good acidity is the most appropriate such; as a Chianti, made uniquely from the Sangiovese grape variety.
2015 Fuligni Brunello di Montalcino Riserva DOCG Tuscany, Italy
marchesi de frescobaldi castello nipozza monte sodi tuscany igp italy
2015 Gaja Sori San Lorenzo Langhe-Barbaresco, Piedmont, Italy
2015 Gaja Sori San Lorenzo Langhe-Barbaresco, Piedmont, Italy
Chianti Classico 1985 - Castello di Ama (5L)
1990 Castello di Ama L'Apparita Toscana IGT, Tuscany, Italy
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