The Wines


Tuscany Wines

This below is a table linked to the most Classical and Traditional Tuscan wines selection linked to his history and characteristic of the origin of the vine.




Chianti

Recipe pairing:
Florentine style beef tripe with Parmesan cheese frico




Lettuce wrap beef tongue on Tuscan relish




Braised beef oxtail with sweet green peas and rice pilaf

Brunello di Montalcino


Recipe pairing:
Braised wild boar with baked Italian polenta filled with kale and Parmesan cheese topped with sauteed Porcini mushrooms


Pan roasted veal chop aux jus with roasted potatoes and steam vegetables

Vino Nobile di Montepulciano


Recipe pairing:


Cappelletti Prosciutto


Tagliatelle Parmigiano




Pappardelle with wild blue hare ragout




Porcini Mushrooms Risotto


Tignanello







Recipe paring:

Grill beef filet with pan roasted artichokes with Castelmagno cheese and honey red wine glaze

Sassicaia

Recipe Pairing:
Florentine style beef porterhouse




Grill beef tenderloin "Tagliata" olive poached baby artichokes,barbecue tomatoes on sliced baked potatoes, balsamic glaze


Ornellaia

Recipe Pairing:
Veal"Saltinbocca" cutlet aux jus with baked potatoes and steamed asparagus



Veal chop with porcini mushrooms on pumpink pure'

Lupicaia Luce

Recipe pairing:
Roasted rack of lamb aux jus on baked sliced potatoes with green been and baby carrot.



Italian sausage stuffed boneless roasted quail on garlic cracker, sauteed baby vegetables and red wine sauce.

Verdicchio
Recipe pairing:
Tuscan braised cuttlefish "inzimino" on pan fried garlic bread,Italian green zucchini, topped with sauteed rainbow swiss chard



"Carta Fata" Red snapper chop on steam artichoke, bell pepper relish, shallot cream with Italian parsley oil

Vernaccia

Recipe pairing:
Pan roasted Black cod with grilled green zucchini ring, filled with beets puree, lemon saffron sauce



Butter roasted lemon rosemary Jhon Dory filet with toasted potatoes, oven dried tomato and olive oil poached baby artichoke

Sangiovese

Recipe pairing:
Asparagus and goat cheese stuffed roasted pork tenderloin aux jus, on baked Portobello mushrooms


Boneless rabbit filled with Italian sausage with Porcini mushrooms ravioli, steam vegetable and rosemary aux jus

Morellino

Recipe pairing:
Italian "prosciutto" wrapped turkey drumstick, aux jus with soft polenta

Carmignano Vin Santo
Recipe pairing:
The Ricciarelli from Siena

Suvereto Aleatico Passito

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