13 December 2013

Chianti Trio

I've been making a lot of Italian-American dishes recently, born out of a joy of making tomato sauces, slow cooking, and recipes that freeze well. Things like baked ziti, spaghetti and meatballs, and even making my own pizza dough. I'd say that my biggest joy comes from making Sunday gravy with lots of different meats in the sauce, which can then be repurposed into multiple applications over the course of the following week.

When it comes time to serve wine with these dishes, I'm usually just grabbing whatever leftover red is available, but recently I had the chance to try three bargain Chiantis that are perfectly matched to the old school red and white checker table cloth cuisine.

2011 Bolla Chianti
Chianti DOCG
90% Sangiovese, 10% Canaiolo Nero
$8, 13% abv.

A real winner on the QPR. Currant and ash on the nose, with tart raspberry flavors and firm tannins. Long tannic finish. Delicious pizza wine.

2010 Cecchi Chianti Classico
Castellina, Chianti DOCG
90% Sangiovese, 10% Other Red Grapes
$12, 13.5% abv.

Blackberry aromas, with a little coffee and spice underneath. Firm tannins and a long finish, and a wine that benefits from decanting or breathing.

2009 Banfi Chianti Classico Riserva
Chianti DOCG
"Almost exclusively Sangiovese"
$16, 13% abv.

Interesting wine with a major focus on raspberries, followed by a little brambly character. Good tartness and a nice, long finish. Like the others, firm tannins, but a wine that was a perfect match for my baked ziti.

Note: These wines were provided as samples for review.

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