Los Angeles Times recommened Selvapiana Rufina 2013
Irene Virbila, wine columnist for Los Angeles Times, recommended both Selvapiana and Coltibuono in today’s article highlighting six Chiantis to pair with a variety of dishes. Please see below for a link and extracted text. Thanks!
6 Chiantis to drink now. Think wine for pizza, even Middle Eastern food
Chianti can be a great wine to drink with pizza, spicy meatballs and even Middle Eastern food.
If you find yourself longing for pasta fagioli, pappardelle in wild boar sauce, or arista — Tuscany’s roasted pork loin scented with rosemary and garlic — maybe it’s time to lay in some Chianti.
The Sangiovese-based red from Tuscany goes, of course, with Tuscan food. But it’s also versatile enough to work with California, Mediterranean and even Middle Eastern cuisines. Need a pizza wine? Or one to go with spiced meatballs? Try a Chianti Classico or a Chianti Rufina.
And don’t worry about buying too much of a good thing. A year or two more in bottle will only improve this Italian red. In Tuscany, Chianti is very much an everyday wine, poured from a pitcher into tumblers.
We’ve collected a handful of Chiantis, some priced for every day, others not so much, but all are worth laying in for fall and winter drinking.
2013 Fattoria Selvapiana Chianti Rufina
Selvapiana is one of the best estates in Chianti Rufina (a subzone of Chianti), and consistently turns out first-rate Sangiovese-based reds. A deep ruby in color, the 2013 Selvapiana Chianti Rufina is a classic, tasting of dried cherries and plums, mushrooms and herbs. A great everyday red to keep on hand for pasta nights and grilled skirt steak or pork chops. Some of the excellent 2012 is still around, too.
Look for it at K&L Wine Merchants in Hollywood, Manhattan Fine Wines in Manhattan Beach, the Wine Country in Signal Hill and the Wine House in Los Angeles. From $16 to $17.
|Decanter||Selvapiana Chianti Rufina 2013 tasting notes by James Suckling|
|Selvapiana Chianti Rufina 2013 tasting notes by James Suckling|