Wine verses food position

[Randy Caparoso]

Chuck, there are far, far more high quality Chianti Classicos on the market than Barberas. The Antinori brand is always an easy one to start with; they make Sangiovese based reds (almost all nearly 100% of the varietal) in a great range of prices, and nearly all well worth it. Other personal favorites (for me, since Chianti fanciers all have their favorites) include Casa Emma, Frescobaldi, Fonterutoli, and Badia a Coltibuono. You should be able to find decent selections by all of these producers in the store nearest you that specializes in European wines.

But don't forget that California now also makes pretty good Sangiovese. Often blended with smaller proportions of other grapes (such as Syrah, Merlot and Cabernet Sauvignon), but very "Sangiovese" in character nevertheless. They're new at it (so not available in all markets), but certainly are to be commended for their efforts. In my opinion, Swanson, Ferrari-Carano (their "Siena"), Babcock, Ca' del Solo ("Il Fiasco"), Noceto, Vita Nova, and Shafer ("Firebreak") have been among the better ones.

Like I said, aside from Pinot Noir, few red wine varietals are as food versatile. Fish (especially salmon!), salads, crostini, cioppino, carpaccio (to die for when sprinkled with truffle oil), cheeses (try Manchego or Parmigiano Reggiano), prosciutto, beef, pork, and roasts of all sorts -- Sangiovese based wines can take them all on!