Leftover wine is not usually something I am faced with, but when it does happen, say, after a party or when I really don’t like the wine I’ve chosen, my frugal nature insists that I find a use for the wine, rather than dump it down the drain. Usually, I find a way to cook with the wine; red meat loves a red wine marinade, and chicken and pasta are amazing with white wine sauce. Rarely, though, I just can’t finish a bottle before it’s too skunky to drink, so I’ve found a few fun uses for the leftovers.
When you think of Italian wine, you probably think of the classic Chianti, complete with its straw-wrapped basket. Chianti refers to any wine produced from the Chianti region of Italy in central Tuscany. Classic Chianti wines are a blend of Sangiovese, Canaiolo, and Malvasia Bianca grapes, though today Chianti must contain at least 80% Sangiovese grapes, and can contain up to 100% of that varietal.
Our Select Series Chianti is sturdy and robust, with tangy undertones and a slight spicy bite. It is light-bodied and dry, with medium oak flavors and fruity notes of cherries and blackberries. It pairs well with many Italian foods, especially cuisine native to Tuscany. Try it with a hearty risotto made with salty Pecorino Romano, osso bucco, or a thick-cut steak. It’s also great with an antipasto plate or a cheese burger.
Other wines similar in style to Chianti include Rosso Fortissimo (Sangiovese, Cabernet, and Merlot), Super Tuscan (Cabernet, Merlot, and Sangiovese), and Tempranillo (a varietal popular in Spain). Chianti is a good introductory red for lovers of white or rose wines.