The town of Tavarnelle Val di Pesa, in the Chianti countryside, is home to the production of wheat, grapes, and olives. In turn, it’s also home to some wonderful Tuscan wines. In one of our newest Tuscany cooking vacations, Cook in the Heart of Chianti you’ll be welcomed like family by the staff of Borgo di Cortefreda, and that includes the restaurant manager Massimiliano, who is also known as Max.
In this special guest blog, he talks about the wines of the area that perfectly complement the November 2012 recipe of the month, Chianti Classico sauce.
“Our desire is to offer an authentic and real experience of Tuscany, in fact we work with local ingredients produced from the hills of Chianti …. Tuscany is our land and our passion.
“For a Chianti wine pairing with our Chianti Classico sauce recipe, I’d advise you not one but two. First, a Chianti Classico produced by a small company called The Goby, in fact we like working with companies with small production in the local area.”
Learn more about Tuscan wines.
The chianti Paganello, known as Il Paganello, is a Chianti wine vinified with the latest standards, aimed at satisfying the most demanding palates, and capable of supporting more December structured foods. It arises from the choice of the best grapes of Sangiovese and Merlot grapes, harvested in the vineyard Chapel. They are vinified separately and aged in oak barrels for twelve months. The blend varies from year to year so you always get a product that enhances the typical characteristics of both varieties, of course, while staying within the limits set by the rules Chianti. Once bottled, wine continues to improve in the bottle for another three months before being released for sale.”
“Sending you a big hug from Tuscany!”
Contact us for more information about this Chianti cooking vacation, in which you get to visit local wine estates such as the ones mentioned!
Check out also some of our favorite recipes featuring Tuscan wines, including:
By Liz Hall
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