Thanks to its savory character, high acidity and medium body, Sangiovese pairs well with a wide range of dishes. Regardless of the style the wine is made in, it almost always has the flavours of cherry and tomato. Some wines are very earthy and rustic, while others are more fruity and round. Note: The profile of Sangiovese wines can differ. Most Sangiovese wines undergo light oak ageing, which gives aromas of cedar wood and hints of vanilla. It is the only grape in Brunello di Montalcino and Rosso di Montalcino, and the main grape in Chianti, Chianti Classico and Vino Nobile di Montepulciano. Sangiovese is an important grape in Italy, where it is mostly grown in the region of Tuscany. Sangiovese gives medium-bodied wines with high acidity and good tannins. It is also often described as a rustic with fruity elements. The characteristic aromas of Sangiovese wine include cherry and tomato. Wine made from this grape is usually lighter than many other reds. Sangiovese is a grape that gives savory and fruity red wines with translucent color. ![]() In this wine guide you will learn more about Sangiovese food pairings. If you are having a dish with tomato sauce, Sangiovese is a safe pick. This makes Sangiovese a very food-friendly wine that pairs well with different types of heavy meat dishes, as well as pastas and cheeses. This grape gives medium-bodied red wines with good acidity and a delicious flavor profile of both savory and fruity aromas. Sangiovese's savory notes of tomatoes and cherry make this wine a perfect pairing with tomato-based dishes, especially red pastas and pizzas. It is a food friendly wine thanks to its high acidity, friendly tannins, and rustic, fruity profile. It’s the “gunflint” steely flavour and notes that makes Chablis a perfect pairing for fish and chips – a clean, crisp and dry taste to cut through the richness of the deep-fried potatoes and battered fish.Sangiovese is the main grape variety in the popular Italian wine Chianti and in many other Italian wines. Usually vinified in steel tanks, the wine is not as “oaked” as other wines in the region, although some of Grand Cru and Premier Cru Chablis wines are matured in oak barrels, for a subtle but “oaked” taste which tends to be popular. (to taste of gunflint) Chablis is made from the Chardonnay (and Sauvignon Blanc) grape, and is a dry white wine, with a pure aroma and taste, some may call it a “clean” aroma and taste. When you think about it, white wine is usually served with fish and seafood, so why not fish and chips? Chablis is produced in Northern Burgundy, and the wine is noted for its flinty taste (note), called “ goût de pierre à fusil“. I also wanted to prove that what may appear to be a common and every day take away meal can be made all the more better, (if that is possible) by serving it out of newspaper with glasses of crisp, chilled Chablis……and it worked perfectly! I could have paired this wine with oysters from a seafood bar, a Thai green curry, some Peking Duck with pancakes and plum sauce, or maybe a classic Italian pizza……but, I wanted to try the Chablis with fish and chips, my favourite take away meal. ![]() I love a challenge and when I was asked recently if I would like to enter a competition to pair Chablis, one of my favourite French wines, with “Take Away” food, I was intrigued and fascinated to have a go. It’s probably true to say that fine wines are usually paired with formal food or classic recipes, as well as cheese of course but, on investigating this food and wine pairing exercise, I discovered that takeaway meals work very well with wine, and instead of beer (or lager) which is usually served with pizza, curry, Chinese food and fish and chips, wine makes a wonderful beverage and a refreshing change. Fish and Chips with Chablis for an Exciting Food and Wine Pairing!
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