Last week we posted about the magical pairing of Sangiovese and grilled beef, one of the great food and wine marriages of all time.
Of course, the combination of Brunello di Montalcino or Rosso di Montalcino with grilled beef can be achieved with great success nearly anywhere in the world, whether a Manhattan or Chicago chophouse or an oceanside beachcomber grill in Seattle or San Diego.
But as the old song goes, there ain’t nothing like the real thing, baby…
Last night, I was Barbi’s guest at one of Montalcino’s many classic taverna eateries where our host graciously suggested (twist my arm!) that I share a Chianina bistecca fiorentina with her and my American colleague.
The bistecca fiorentina, the classic pairing for Brunello di Montalcino, is traditionally prepared using Chianina beef, a Tuscan breed of cattle known for its enormous size and the rich flavor of its meat.
Maybe it’s the fact that Montalcino was enveloped in a chilly winter mist last night… or maybe it’s because the 2011 Brunello di Montalcino, however young, is in a wonderful state of grace and approachability in this moment… I really can’t put my finger on it.
Mabye it’s just because there ain’t nothing like the real thing…