A delightful blend of Sangiovese, Merlot and Cabernet Sauvignon that cries out for a rich meaty pasta preparation. Racy acidity brings out a mix of black and red fruit, and oak spice complements without being intrusive. This was our pairing champ at the 2016 Monterey International Wine Competition, where it played perfectly alongside fresh cauliflower roasted with olive oil and savory Italian herbs and spices. Of course meat or fish will be elevated by this wine as well. Viva Toscana!
Brancaia, Toscana IGT (Italy) 2013
By Rich Cook