What to drink with Tuscan food

Tuscan cooking and Tuscan wine grew up together, which is why the classic matches feel obvious once you have tried them. The logic underneath is simple: acidity handles fat, tannin meets protein and char, and savoury food likes savoury wine.

Bistecca alla Fiorentina

A thick, rare, salt crusted steak over charcoal needs a wine with grip. A structured Chianti Classico, particularly a Riserva or Gran Selezione, is the everyday answer. A Brunello with a few years on it is the occasion answer.

The tannin binds with the protein and fat, the acidity resets your palate between bites, and the savoury edge of Sangiovese echoes the char.

Pappardelle with wild boar or a long cooked ragu

This is Sangiovese territory almost by definition. Tomato is acidic, and a wine with low acidity next to it will taste flat and slightly sweet. Sangiovese has acidity to spare, plus the herbal, gamey notes that suit slow cooked meat.

A Chianti Classico Annata or a Rosso di Montalcino both work well here without overwhelming the plate.

Ribollita and bean based dishes

Bread and bean soup finished with olive oil is hearty but not heavy in the way meat is. A medium bodied savoury red with moderate tannin keeps the balance. Something too structured will bully it.

Pecorino

Match the wine to the age of the cheese rather than to the word pecorino. Young, soft and milky pecorino wants a fresher, lighter red or even a white. Aged, hard, salty pecorino can take a much more structured Tuscan red, and the salt makes the tannin feel softer.

Crostini and antipasti

Chicken liver crostini, cured meats and marinated vegetables suit lighter, fresher wines. A young unoaked Sangiovese, a Rosso, or a crisp Tuscan white all keep the start of the meal lively rather than heavy.

A note on rules

Local pairings are a very good starting point because they have been tested for generations. They are not a law. If you prefer a lighter red with your steak, or a white with your ribollita, the meal is still yours.