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+--- Thread: 2003 Davinci Chianti (/thread-7832.html)
- Georgie - 02-28-2005
This went well with the Mussels Marinara I had Saturday night. Pretty earthy, or dusty, or tannic, or whatever that is about chianti, but it had some nice fruit as well. $9.99 13% ABV
- Botafogo - 03-01-2005
George, you know that that bottle is made for and imported by Gallo whose marketing department came to the conclusion that "Americans love the idea Chianti, they just don't like the way it tastes", right?
- Georgie - 03-02-2005
No, I didn't know that. and it's true. I'm not crazy about it. In fact I was just about to ask for a suggestion on the Wine/Food Affinity forum for something else to go with an Italian-American dinner I'm having Sunday. Simple dinner folowing a concert...chopped antipasta, chicken parm and tiramisu for dessert. I like Salice Salentino and Valpolicella...would either of those go OK? Any other suggestions?
- Thomas - 03-02-2005
As I have posted many times, Chianti isn't exactly what i choose for southern Italian cooking. Salice is.
If the chicken parm is smothered in a ragu, go with Salice. If the chicken is lightly sauced, go with the Valpolicella.
Under no circumstances should you have either wine with the tiramisu--in fact, you should not be eating tiramisu [img]http://www.wines.com/ubb2/smile.gif[/img]
- Georgie - 03-02-2005
Shut up you.
- wondersofwine - 03-02-2005
I'm a Valpolicella fan myself but also like some Chianti Classico.
- jmcginley1 - 04-14-2005
When it comes to Chiantis, I try to stick to the reservas. Typically producers are grabbing their best grapes for the reservas, and that extra aging seems to balance things out nicely.
Selvapiana makes a fantastic, and affordable Chianti Rufina Riserva.