I’m planning a Tuscan wine dinner for my family.

I must have appetizers that pair with red and white wines to make everyone happy. I’m starting with appetizer-size portions of Risotto with asparagus tips, carrots, peas, Italian herbs, and Pecorino cheese (and a little of the wine). The perfect pairing for this is a Vernaccia di San Gimignano Riserva. Vernaccia is Italy’s finest white wine and the only Tuscany white to reach the highest quality, DOCG. If you shop for wine like this, look for the little seal strip on the bottle’s neck with DOCG printed. Vernaccia is a beautiful golden color with a bouquet of almonds, minerals, earth, and a delightful bitter finish. This wine has good weight with crisp medium acidity, no residual sugar, and low tannins, and it is perfect for my Risotto.

I plan to serve a “Super Tuscan” for red wine lovers made from a blend of Italian and French grapes with rich Bruschetta made with Italian virgin olive oil and rosemary. Since 1971, the famous Antinori winery close to Florence in the Chianti Classico region has created a delicious wine called “Tignanello.” The 2013 vintage was good with a long growing season, and the wine is aged in French and Hungarian oak barrels for 14 months to give it more character. This smooth blend of 85% Sangiovese, 10% Cabernet Sauvignon, and 5% Cabernet Franc grapes should pair beautifully!!

I’m making three entrées; there are lots of us.

The entrées are Tuscan-style Sausage and Borlotti Beans, Florentine Steak, and Pasta with Bolognese sauce paired with Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano wines, respectively. All these wines have the Sangiovese grape in common and pair well with these classic Tuscan dishes. This surely will make a good impression on the hungry family!

When I think of Tuscany, the world-famous Chianti wine region comes to mind. In Chianti wine, the Sangiovese grape is primary with Canaiolo Nero, Trebbiano, Malvasia, and “other suitable varieties” (this allows for French grapes) allowed in lesser amounts for blending purposes. The Chianti Classico region is the smaller original area established in the Middle Ages. It has higher quality standards than the larger Chianti region, requiring at least 80% Sangiovese, 12% ABV, and one year of aging. This makes for a fruitier wine with classic Sangiovese bright cherry and red berries flavors. Tuscan-style sausages, Borlotti beans with Porcini mushrooms, sage, and garlic will be perfetto with this wine.

Tuscan dinners must have pasta with Bolognese sauce, and a Vino Nobile di Montepulciano DOCG is the perfect pairing. Besides, I’m topping the dish with shaved truffled cheese to balance the sauce’s acidity. This is one of the most respected Tuscan wines from the hilltop town of Montepulciano and is a blend of at least 70% Sangiovese with 10%-20% Canaiolo Nero. The Canaiolo Nero adds fruitiness and softness to the tannins without interfering with the wine’s aroma. Staging in oak for at least two years adds complexity and softens the tannins. Wonderful with pasta!  

Bistecca alla Fiorentina, aka Florentine Steak, is a classic Tuscan dish and must feature a porterhouse steak seasoned with salt, brushed with olive oil, and roasted on the grill. Accompanying the steak will be Pappardelle pasta with aged Pecorino paired with Brunello di Montalcino DOCG. Brunello is a local name for the Sangiovese grape, and Montalcino is one of Tuscany’s hilltop towns. Brunello di Montalcino is a 100% Sangiovese wine that’s big, powerful, and aged for at least four years before it’s released. The aging process proceeds from tanks to two years in wooden barrels to bottle aging for four months. The big flavors of grilled meat, strong Pecorino cheese, and bold Brunello di Montalcino fit each other.  

We are in for a real treat.

Biscotti cookies and Vin Santo sweet wine are a traditional Tuscan dessert that’s simple but sublime. The much-loved Vin Santo is a smooth, amber-colored wine made from white Malvasia and Trebbiano grapes. After harvesting, the grapes are dried on mats in a warm and well-ventilated area. Processing this way allows moisture in the grapes to evaporate, and the sugar in the grapes becomes concentrated. Vin Santo is aged from at least three years up to 10 years. The custom is to dip your cookie in the wine to enjoy mingled flavors.

Buon appetito famiglia!