5 Wine and Food Pairings to Try During a Tuscan Wine Tour

The article frames food pairing as an expression of the relationship between Chianti Classico wines and the flavours of Tuscan cooking. It introduces the principal estate categories: Chianti Classico DOCG Gallo Nero, Riserva, Gran Selezione Vigna Le Cataste and Ciliegiolo IGT.

The Chianti Classico is based on 80% Sangiovese, with approximately 10% Ciliegiolo and smaller portions of Canaiolo, Colorino and Malvasia Nera. The Riserva is a pure Sangiovese selection from the estate’s vineyards. The Gran Selezione is made exclusively from Sangiovese grown in Vigna Le Cataste, described as nearly 50 years old. All are connected with limited production and certified organic cultivation.

The Classico tasting combines Chianti Classico and Riserva with extra-virgin olive oil and Vin Santo with cantucci. Tagliere adds Tuscan cured meats, cheeses and local honey. A Tavola expands the programme into a light lunch with crostini, a first course, oil, three wines and Vin Santo with cantucci; it requires at least six participants.