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