pasta shells, ground beef, tomato sauce

[Innkeeper]

This is one of the arguments I have with Foodie. And I'm not alone, there are plenty of folks here as well as respected critics elsewhere who say that acid complements acid. Chianti goes well with that dish, but if you want to kick it up a notch, look for a Rosso di Montalcino. It is made mostly from the same grape, Sangiovese. It is high in acid. "Mostly" was used because both Chianti and this Rosso are blends, as are most Tuscan reds.