As the days grow shorter and the weather cools, warm fall flavors prevail to bring comfort. A red meat sauce with complex flavors and depth like a bolognese on pasta can be satisfying but time consuming so we turned to our trusty instant pot. And what wine? Chianti Classico because it pairs so well with anything with tomato sauce including of course pizza and pasta as well as Italian meats and cheeses!
We were inspired this month to write about Chianti from the Italian FWT prompt, and further from two wines sent to us from Cecchi:
Chianti Wines from Cecchi
- 2020 Chianti Classico Storia di Famiglia DOCG
- 2015 Cecchi Chianti Classico Riserva di Famiglia DOCG
- Cheese plate:
Peccorino, Wine soaked Toscano, Foradori biodynamic aged alpine cows milk cheese, coppa italiana,
- Instant Pot Bolognese with Di Martino Pasta (recipe below)
2020 Chianti Classico Storia di Famiglia DOCG
Grapes: 90% Sangiovese, 10% Colorino & Canaiolo
Color: Ruby with a garnet rim, very pale rim, medium density, very shiny and sparkly in the light.
Aroma: Cherry and spice, black pepper, schesiuan pepper, earthy, tobacco leaf, cherry tobacco, cherry cola, saspaprella or root beer, freshly tilled soil, hay. The nose is pleasantly engaging
Palate: Clean, and bright, there is a nice freshness, cherry up front, cranberry finish, cherry tobacco, sweet hay, fresh grass.
Pairing: The spicy coppa brings out the spicy flavors in the wine. The Forador cheese is very nutty and rich. The nutty characteristics bring out the earthen qualities in the wine. The creamy rich Toscano cheese brings out lovely fruit in the wine. The fennel in the Italian crackers enhances the green notes in the wine. This is a very food friendly wine. The spice of the wine is perfect with the spices in the bolognese. The dish yin and yang harmony. There is a depth of flavor in the pasta dish that is equalivant with the depth of flavor in this relatively inexpensive wine. the cream in the sauce tames the acidity of the wine and enhances the flavor experience. The wine also loves the pine nuts and tomato in the salad. The things that added richness to our meal adds a richness of flavor and depth to the wine.
2015 Chianti Classico Riserva di Famiglia DOCG
Grapes: 90% Sangiovese, 10% Cabernet Sauvignon
Color: Garnet, medium plus density, brickish rim, long legs are left behind on the glass.
Aroma: Cherry tobacco, vanilla, cherry cola, a bit of baking spice, leather, dried and fresh roses, dusty dirt, potpourri, becomes more alive as the wine opens up, cranberry, pomegranate,
Palate: Big, bold, strong grippy tannins, tart acidity, rhubarb, wild fresh strawberry, the oak treatment seams to overwhelm the wine a bit, this wine needs food, which will soften up its rough edges.
Pairing: With a bite of spicy Coppa the wine becomes so much more assessable. The intense Forador cheese fought a bit with the wine, while the sharp, rich, and creamy Toscano brings out beautiful florals in the wine. Pecorino is a bit to salty and tart for the wine. We were so surprised how much the basil in the salad popped with the wine. The balsamic is so sweet and the pine nuts are even nuttier. The wine amplifies the flavors in the salad. The wine is broodish, having more depth and becomes more harmonious and balanced. It is still brooding, yet manageable. The meal kind of puts the wine in its place. With the pasta dish it is OMG elevated. The meal brings out the baking spices in the sauce and the wine. This wine is not a cocktail wine. All of the things we did not appreciate about the wine when tasting through without food completely changes when it is served with a meal. The oak in the wine becomes caramelized, so rich, creamy and milky which harmonizes so perfectly with the meal.
Instant Pot Bolognese Sauce
- 2 T butter
- 1 shallot diced
- 1 carrot diced
- 1 lb grass fed beef
- 1/2 lb Italian sausage – casings removed
- 4 oz bacon diced
- 1 6oz can tomato paste
- 3 cloves garlic minced
- 2 T fresh oregano chopped
- 1/4 t ground nutmeg
- 1/4 t ground cinnamon
- 3/4 cups red wine
- 1 28oz can crushed tomatoes
- 1/2 cup beef stock
- 1/4 cup heavy cream
- On saute setting
- Melt butter
- Saute shallot and carrots 5 min
- Add groung beef, itallian sausage, bacon and garlic – brown 10 min
- Stir in all other ingredients
- Set manual setting high for 30 minutes
Here’s more Chianti for you:
- Wendy of A Day in the Life on the Farm shares A Classic Italian Pairing
- Jennifer of Vino Travels teaches The History of Family with Cecchi
- Camilla of Culinary Adventures with Camilla provides Cucina Povera and Two Bottles of Chianti Classico
- Robin of Crushed Grape Chronicles discusses Wines of Family with Chianti Classico from Famiglia Cecchi and a Tuscan Style Ragu
- Cindy of Grape Experiences talks about At I Veroni in Chianti Rufina, Elegance and Balance Characterize Its Wines
- Linda of My Full Wine Glass serves Chianti Classico and spaghetti to warm the body and soul
- Jeff of FoodWineClick! writes about Rufina: One Straw in the Chianti Haystack
- Katarina of Grapevine Adventures shows how 3 Chianti DOCG Wines Show the Potential of 3 Different Suzones
- Liz of What’s in that Bottle? has Two Chianti Wines for Fall
- Gwendolyn of Wine Predator serves up Fall Flavors: 2 Cecchi Chianti Classico Paired With Instant Pot Bolognese
- Susannah of Avvinare posts Cecchi Family, A Piece of Tuscan History
I had the same thought about fall. Time to cook pasta! The instant pot bolognese sauce sounds heavenly and quite comforting in this weather.
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Yes, so good, much quicker and very tasty! I’ll add the link and recipe adaptation ASAP!
I love the warm fall flavors, and I’m so envious of your Foradori cheese! I continue to daydream of Italy, the food, the people…the churchbells that let me know what time it was, without looking at my watch!
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Italy was magical! I’m so sad that I left a bag of cheese in the fridge at the hotel in Garda…at least I was able to bring this one home!