"...Sangiovese, the obscure grape name behind many more famous wine names (Chianti Classico, Rosso di Montalcino and Brunello di Montalcino), may be the best bottle of all to take to the dinner table. What makes it such a fabulous food wine is its healthy level of natural acidity, medium tannins and alcohol. Steak, roasted game birds, beans, mushrooms and more — they all work with Sangiovese."
Read his entire article here, then discover some Villa Ragazzi favorite recipes here. Anyone have a good one for roast guinea fowl (faraona)?