Pairings
Wine for the food.
Pick the dish. We’ll name a wine that fits — and one that doesn’t.
Meat
Tomato pasta, pizza, ragù
Acid wants acid. Sangiovese was born for this table.
- Chianti Classico
Cherry, herbs, and snap for tomato and olive oil.
- Barbera
Even higher acid when the sauce is rich.
- Nero d'Avola or simple Montepulciano
Weeknight Italian, no fuss.
Skip: Flabby, low-acid reds — they taste sweet and dull next to tomato.
We're having this. What do I order?- Chianti Classico