With late spring in full bloom and summer at our door, we’re enjoying the bounty of tender, fresh greens, strawberries, and the scent of blossoms at every corner of our estate. While we watch our vines bud and flower, we’re enjoying past vintages as the next one begins its cycle anew. And this, of course, goes hand-in-hand with enjoying our favorite seasonal food pairings.
Berello, a Toscana Rosso IGT, is made in Chianti Classico from sangiovese, merlot, and cabernet sauvignon. An easy-drinking wine, juicy and pleasant, it’s ideal for pairing with a wide variety of simple, fresh flavors—just as fresh spring and summer produce is best enjoyed.
A late spring feast in Chianti Classico
Compose a classic Tuscan antipasto plate with Tuscan salamis, cheeses, and crunchy crostini. For Tuscan salami, keep an eye out for cinta senese (you can find it as a lardo, prosciutto, capocollo, salumi, sausage, and other forms of cured meats and cuts). Tuscany is known for its sheep’s cheeses, or pecorino, and you’re in for a treat if you come in early spring to taste the Marzolino del Chianti: the sheep are milked in March, or marzo, and this soft, tangy cheese is aged at least 15 days. As for the crostini, a traditional Tuscan topping is rich, smooth chicken liver pate—a real delicacy. Not into chicken liver? You can’t go wrong with a drizzle of Tuscan olive oil and a pinch of salt, perhaps topped with a scattering of freshly peeled fava beans.
Ever tried your hand at making fresh pasta? It’s easier and quicker than you might think, and once you get the pasta base down, well, the world is your pasta playground. Filled or stuffed pasta, ravioli, are one of the many joys of making your own, because whatever you dream up for the filling, you can make. We suggest ricotta and wild field greens (or baby chard, if a wild field is not at your disposal) with a sauce made of creamy robiola cheese and artichokes, all topped off with a sprinkling of finely-chopped sundried tomatoes and fresh parsley.
Berello is an easy-going, friendly wine, yet has good body and a subtly long finish. We suggest keeping your second course savory and flavorful, but uncomplicated in preparation, sauces, or sides: a quickly grilled steak, sliced thinly and grilled rare, will do the trick. Veal or pork are also excellent pairings with Berello.
Finally, if you want to keep the meal as uncomplicated as possible, a hearty panino made with lampredotto, or tripe (very traditional in this region) is just the thing. However, try it without the rich, fatty sauces, and instead add just a bit of salt, pepper, and chili pepper: enormously satisfying.