Anyone coming to Tuscany would like to taste some good wine. There are so many varieties, though, that you may get confused, ending up matching wines with food in the wrong way. Don’t worry, here’s some local advice on how to pair your dishes with Tuscan wines in the right way!
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Vernaccia
Let’s start with white wines. Vernaccia comes from the San Gimignano area, its typical colour is straw yellow that gets golden with ageing. Fruity when young, this wine develops its mineral scents with time, becoming more and more structured. Talking about food matching, Vernaccia is good with shellfish appetizers, but also with white and mushroom sauces, rice and pasta salads. Our favorite combinations, though, are with grilled or raw fish!
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Vermentino
Vermentino grapes can be found in Sardegna, Liguria, Corsica and of course Tuscany. The Tuscan one has a citrusy flavor with mineral and almond notes. It can be easily combined with many dishes, such as fresh cheeses and light cold cuts, shellfish and fish plates, but also risotti, omelettes, mushrooms and white meat. It’s a perfect wine for any occasion!
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Chianti classico
Let’s now deal with Chianti Classico. Made with Sangiovese grapes and sometimes combined with a small quantity of Colorino, Canaiolo or Merlot, this red wine presents an intense and warm aroma with cherry and wild berries scents. Chianti Classico can be matched with red meat dishes, truffles, roast meat and venison. Other great combinations are with aged cheeses and cold cuts.
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Morellino di Scansano
This red wine is produced in the Grosseto area, precisely in Scansano, Campagnatico, Manciano, Magliano in Toscana, Semproniano and Roccalbenga. It’s made mostly with Sangiovese grapes, mixed with Cabernet Sauvignon and Syrah. The peculiarity of this wine lays in its strong blackberry and sour cherry scents, which give it a unique and unmistakable perfume. You can match Morellino with almost all the local dishes, such as stewed wild boar, pork, roast meat and grilled meat. You can also drink it with fish plates like red mullet, sea bass and redfish.
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Rosso di montepulciano
The characteristics of Rosso di Montepulciano are the typical ones of Sangiovese grapes. With an intense colour and a complex mix of perfumes, this red wine presents strawberry and sour cherry notes with floral sensations and herbaceous and mineral nuances. Good food matches are pinci (a typical plate of Montepulciano), lasagne and pappardelle with wild boar sauce, polenta and quail, red and white meats, aged cheeses and cold cuts. Are you vegetarian? No worries, you can combine this wine with veggies too! Try it with aubergines, radicchio and mushrooms dishes.
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Brunello di Montalcino
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Vin Santo
Our meal is almost over and it’s dessert time! This is the perfect moment to open some Vin Santo, a sweet wine which can be perfectly combined with chocolate cakes and crostate (a traditional Italian pie). The most common match is with cantucci, though, a typical biscuit made with almonds.
Are you thinking about where to find some pecorino cheese and the Tuscan plates we just mentioned? Don’t worry, you can have a taste of our region during our tours! Choose the one you like the most and start discovering Tuscany’s treasures!
