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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.
2007 Castello di Ama Vigneto La Casuccia, Chianti Classico Gran Selezione DOCG, Italy
2007 Castello di Ama Vigneto Bellavista, Chianti Classico Gran Selezione DOCG, Italy
2010 Etienne Sauzet Puligny-Montrachet, Cote de Beaune, France
2003 Dal Forno Romano Vigneto Monte Lodoletta Valpolicella Superiore, Veneto, Italy
2004 Dal Forno Romano Vigneto Monte Lodoletta Valpolicella Superiore, Veneto, Italy
1999 Gaja Costa Russi Langhe-Barbaresco, Piedmont, Italy
2001 Dal Forno Romano Vigneto Monte Lodoletta Valpolicella Superiore, Veneto, Italy
2009 Etienne Sauzet Puligny-Montrachet, Cote de Beaune, France
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