A Chianti Classico Superb with Italian Beef

We tried a delightful Italian recipe from Supercook – Manzo Brasato al Vino Blanco (Beef Braised in White Wine).  A piece of top rump is cooked with white wine, mushrooms, green peppers and garlic, flavoured with lemon and herbs.  We went down the terroir route and chose a medium-bodied Italian red with enough acidity to cope with the white wine and lemon.  We opened a bottle of Castello d’Albola Selezione Speciale 2006 from the Sunday Times Wine Club.  This Chianti Classico made from Sangiovese displayed intense red fruit and a spicy acidity on the finish.  It really was a superb match with the beef.

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