Pairing
Tuscan food and wine
Tuscan cooking is salt, fat, char and bitterness, held together by good olive oil. Tuscan wine has acidity, savoury depth and firm tannin. The two were built alongside each other, which is why the local pairings tend to work without much thought.
Key facts
- The principle
- Acidity cuts richness, tannin meets protein and char, savoury flavours meet savoury food.
- Default red
- A Sangiovese led red suits most of the Tuscan table.
- When to go bigger
- Char, fat and long cooked meat can carry a Brunello or a structured coastal red.
- When to go lighter
- Crostini, vegetables and lighter antipasti prefer fresher, less tannic wines.
Known for
- Bistecca alla Fiorentina with structured Sangiovese
- Pappardelle with wild boar ragu and Chianti Classico
- Ribollita with medium bodied savoury reds
- Pecorino matched to the age and intensity of the cheese
Stories
Pairing
What to drink with Tuscan foodSalt, fat, char and bitterness on one side. Acidity, tannin and savour on the other.
Perspective
Why the place you discovered a wine mattersThe bottle you remember is rarely just a bottle. It is a table, a view and someone who poured it.
Related
Grape
SangioveseRegion
Chianti ClassicoRegion
MontalcinoRegion
Tuscany