Do I need to decant Brunello or Super Tuscans?

Often yes—30–60 minutes helps aromas open and tannins soften, especially for younger vintages.

Ideal serving temperatures?

Whites 8–10°C (46–50°F), reds 16–18°C (60–64°F), Vin Santo 10–12°C (50–54°F). Avoid serving reds too warm.

What wine with Bistecca alla Fiorentina?

Structured Tuscan reds like Chianti Classico Riserva, Brunello, or Super Tuscans (e.g., Sassicaia, Tignanello).

Tuscan Wines & Perfect Pairings

The right wine makes good food sing. Explore essential Tuscan styles—from Chianti and Brunello to iconic Super Tuscans, crisp Vernaccia and luscious Vin Santo—with straightforward pairings you can trust.

Browse Pairings Explore Entrées

Tignanello — modern Tuscan elegance

Sassicaia — Bolgheri icon

Vernaccia di San Gimignano glass and bottle

Vernaccia — crisp & mineral

Merlot — plush & velvety

Typical Tuscan Wine Styles

Chianti Classico (Sangiovese)
Brunello di Montalcino
Morellino di Scansano

Vernaccia di San Gimignano
Super Tuscans (Bolgheri/IGT)
Vin Santo (dessert wine)

3 Fast Rules for Pairing

Weight ↔ Weight: big wines with rich dishes; lighter wines with delicate food.
Acid loves fat: Chianti & Vernaccia refresh fried, creamy, or cheesy dishes.
Echo flavors: herbal notes with herbs; oak/vanilla with roasted meats; sweet with dessert.

Pairing Cards

Chianti Classico

Pair with: Beef Tripe (Trippa alla Fiorentina)

Tasting: Ripe cherry, violet, subtle spice; lively acidity that cuts richness.

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Brunello di Montalcino

Pair with: Pan-Roasted Beef Filet

Tasting: Dried cherry, tobacco, balsamic herb; structured and long.

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Montepulciano d'Abruzzo

Pair with: Pappardelle with Rabbit Ragout

Tasting: Juicy black cherry, plum, gentle spice; soft tannins.

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Tignanello (2019)

Pair with: Beef Tournedos

Tasting: Dark berries, sweet spice, vanilla; polished tannins, long finish.

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Sassicaia (2015)

Pair with: Bistecca alla Fiorentina

Tasting: Cassis, cedar, Mediterranean herbs; silky power and poise.

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Carmignano (2020)

Pair with: Wild Boar Salmì

Tasting: Blackberry, herb, spice; smoky, savory and elegant.

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Vernaccia di San Gimignano

Pair with: John Dory

Tasting: Apple, lemon zest, white flowers; crisp & mineral.

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Ornellaia Le Serre Nuove (2020)

Pair with: Pan-Roasted Veal Chop

Tasting: Blackberry, clove, mocha, violet; velvety and long.

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Meyer Merlot (2019)

Pair with: Roasted Quail

Tasting: Black cherry, cocoa, plum; round tannins and subtle vanilla oak.

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Guado al Tasso (2019)

Pair with: Stuffed Rabbit Leg

Tasting: Cassis, dark chocolate, rosemary; dense and complex.

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Morellino di Scansano

Pair with: Turkey Drumstick

Tasting: Bright red fruit, floral lift; silky tannins and refreshing acidity.

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Zio Baffa Organic Sangiovese (2017)

Pair with: Boneless Roasted Rabbit

Tasting: Cherry, raspberry, dried herbs; smooth and rustic charm.

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Vin Santo (2009)

Pair with: Ricciarelli Cookies

Tasting: Almond, dried apricot, honey, orange peel; luscious & lingering.

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Cabreo il Borgo (2018)

Pair with: Pappardelle with Duck Confit

Tasting: Plum, dark berries, leather, oak spice; velvety and complex.

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