Chianti

[Innkeeper]

Barnsey, Chianti is a highly acidic wine as are most other Italian reds ending in a vowel. It takes an acidic wine to neutralize acidic food; as in acid with acid, sweet with sweet. Hardly any food is more acidic than tomatoes. Therefore Chianti is highly recommended for any Italian dish containing them from pasta to beef. If you check past posts by Randy Caparoso, a true expert on food and wine matching you will find dozens of recommendations along these lines, e.g. http://www.wines.com/ubb2/Forum37/HTML/000378.html