Sangiovese With Food
That great little book by Brian St Pierre, The Wine Lover Cooks Italian, has several suggestions for matching Sangiovese with food.
His Tips to Successful Matches with Chianti suggests
- The Tuscan speciality - thin slices of toasted bread rubbed with olive oil and spread with chicken liver is a perfect match, as is calves’ liver and caramelised onions.
- Roast lamb, especially cooked over charcoal, double-thick grilled lamb chops and thick grilled steak with mushrooms
- If there’s any Chianti left over after diner, it’s a , such as pecornio romano or aged Gouda or Cheddar
With the more regal and, sadly pricey, Brunello di Montalcino or the lighter, and cheaper, Rosso di Montalcino he suggests
- When well aged, say 15 years, Brunello is a perfect wine for game birds in complex dishes with a hint of sweetness
- With Rosso di Montalcino think muscularity - sirloin steak, roast pork with plenty of garlic and herbs, a mixed grill of meat and sausages over charcoal
A full recipe is included in the book for Roast Pork Loin along with Grilled Chicken Cacciatora and Chicken with Green Olives. A similar, although more complicated, recipe for the Chicken and Olives is included in The Wine Lover’s Cookbook by Sid Goldstein. This recommends Pork with Sun-Dried Cherry-Blood Orange Sauce, which I have tried and can confirm not only that it is a superb dish but matches excellently with .
Other recipe suggestions in The Wine Lover’s Cookbook include Herb and Sun-Dried Tomato Calzone with Hot Sausage, Prosciutto and Okra, White Bean Soup with Escargots and Olive Relish and Veal Stuffed Manicotti with Roasted Yellow Pepper Pesto. Plenty there to keep you wine and food matching people happy in the kitchen for days!
The Wine Lover Cooks Italian is listed by 
The Wine Lover’s Cookbook has a price of £10.55 on
