Wines to Pair with Meat

The great Tuscan red wines, which are among their greatest from the farm Podere La Marronaia, are ideally combined with meats, game, and dishes made with truffles. In detail, a plate assembly that requires elaborate preparations, such as a roast, a stew, another type of game, should be combined with an equally complex, powerful and well-aged wine. You cannot let the food overpower the wine’s character traits. Intenso della Marronaia, the Tuscan IGT red aged for 5 years in the bottle, is the wine for important holiday meals, and is aromatic and charismatic.

Quattrorsi of Marronaia and DOCG Chianti Classico, both aged for a year in oak, as wells as full-bodied and persistently rich in flavors, are reds that complement a barbecue menu, red meat, sausages, and cold cuts. A more delicate dish of white meat is combined with a pure wine, light and as young as La Marronaia Nottolo, or a Chianti Colli Senesi DOCG that is balanced and persistent. It is also nicely combined with grill and cold cuts.