What do you eat with chianti wine

Chicken Parmesan: You may already have this in your family dinner repertoire already, but you may not know that the herby parmesan sauce that you pour over breaded chicken pieces is an absolute classic pairing with the herbaceous notes of a Chianti. Now you know. Many regular supermarkets these days are well stocked with these treats — and pick up a feast of meats and cheeses to make yourself an antipasto platter to die for. Asiago Fresco. Most people think of serving a white wine with seafood, but because of its unique characteristics, Chianti is also a perfect pairing with many of the fish-based pasta sauces and soups of the region.

It even goes with grilled swordfish, tuna and salmon, which are all high in natural oils. Never heard of it? In a large pan toss the chilli and fennel with a good glug of olive oil over a medium heat. Then add your chopped celery, garlic and onion. Season with salt and pepper and cook until all are soft.

Remove from heat and set aside in a bowl. Add all your vegetables back in and toss well before adding the wine and sprigs of sage. Simmer until about half the liquid has evaporated. Then add in the rest of the stock and the fish and langoustines, cover and simmer for a further five minutes. Follow Us. Adam Nicholls. He loves exploring wine regions with his wife and daughters in his spare time. Latest posts by Adam Nicholls see all.

Oldest Newest Most Voted. Inline Feedbacks. Dishes with salsa verde - even fish like this roast cod dish. See also What type of food pairs with Brunello di Montalcino? If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site?

You can find out how to do it here or to subscribe to our regular newsletter click here. This and its mix of ingredients make the two an unusual match. Although predominately made with beans and vegetables, the dish also contains hints of olive oil, tomato paste and some kind of meat flavouring — perhaps the bone of pork rind or prosciutto.

As we know from the food pairings above, these elements go traditionally well with Chianti. With one bite of Ribollita and a sip of Chianti, you will realize why the pair makes one of the most-relished combinations in Tuscany! First of all, no other grape variety is made into more wine in Italy that the Sangiovese. Chianti bottles have also long been used as candle holders.

Once empty, owners would pour wax into the bottle to make one long candle.