Chianti

by Mark R. Vogel

This marriage of tannin, acid, and fruity or flowery essences produces a flavorful harmony appealing to the entire palate. Tannins by the way are a group of astringent substances found in grapes which bestow wine with structure, texture and flavor.

Wines with higher tannins will have greater "backbone" and need time to age as the tannins mellow, intermingle with the other compounds, and deepen the character of the wine. Good Chiantis can age five to eight years while top quality wines from exceptional vintages can age beyond ten.

Because Chianti is generally a medium bodied wine, it possesses diversity with the foods it can be paired with. But a little common sense is in order. For example, I would not serve a light, cheaper Chianti with a roast.

It's simply too weak to stand up to the robust flavor of the meat. That's when you splurge on the Classico or the riserva. Likewise, I would not match a top Chianti with more delicate foods or dishes with light sauces. It would be too overpowering.

Chianti is superb with pasta and other tomato sauce based dishes. The acidity of Chianti complements the acidity of the tomatoes to create a balanced fusion. Oh, and beer move over.

Try Chianti with your next pizza. It's a perfect match. Chianti however, also goes well with a variety of meats, especially veal dishes such as Marsala or any other brown sauces.

Chianti is generally an inexpensive wine. Your basic Chianti will run you less than $10. The upper echelon will rarely exceed $30. You can easily find Classico or riserva Chiantis in the high teens to $20.

My absolute favorite everyday wine is Ruffino Chianti. You can find it in any liquor store for under $10. Chianti should be served at a temperature in the mid 60s. And if Dr. Lechter's coming for dinner, just have him bring the wine. You do the cooking.