Carobbio Chianti Classico Riserva DOCG 2013
- Textured, savoury
What you’re looking for in a Chianti, absolutely first and foremost, is food food food. It’s got all the elements that pair well. Tartness, which you actually want, and those sour cherry and red fruit notes. There’s beautiful natural acidity and the tannins are quite intense, so you get this beautiful, chalky, grippy thing going on as well. It’s quite rustic and savoury. We recently opened a bottle of this at an Italian restaurant with prosciutto, olive oil and pizza flying everywhere, and it just fit in really seamlessly.
When we’re talking about Chianti it’s important to know we’re mainly talking about sangiovese. The majority of the blend, if not the entire wine, is going to be made of sangiovese. Yes, it’s fresh, vibrant and lively but there’s also a little bit of depth there. A really good example of Chianti Classico, Italy’s gift to the wine world.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sangiovese
- Serving Temp.
Nestled in the hills of Tuscany, between Florence and Siena, Tenuta Carobbio is 50ha of ancient vineyards, olive groves and woods. Within the “golden hollow” of Panzano, the vineyard is protected by hills and mountains that serve to absorb the warmth of the afternoon sun and ensure that the Chianti Classico and Super Tuscan grapes are perfectly ripened. Sounds pretty speccy right? What if I also told you that in the 15th Century the dad of the actual Mona Lisa lived in the traditional farmhouse? Natural and historical bragging rights aside, since its inception in 1985 Carobbio have focused on excellence. The entrepreneur Carlo Novarese sought to combine the best in modern agricultural science with tradition. Handpicking is still used to ensure only the healthiest and ripest of grapes are used to their produce refined, structured and fragrant wines.
Ah...Tuscany. The home of rolling hills, extra virgin olive oil, Steak Florentine and, of course, Chianti. Everything here is about the earth, and it shows through in the produce. Earthy, vinous, purely rustic and unadulterated. Some of our most enjoyable experiences have come from here. They don't generally come cheap, but they're well worth it.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fillet of venison with red wine and wild mushrooms
- 600ml red wine (such as shiraz)
- 1/3 cup (80ml) Madeira or dry sherry
- 1/3 cup (80ml) balsamic vinegar
- 6 eschalots, sliced
- 1 fresh bay leaf*
- 1 thyme sprig
- 2 cups (500ml) cranberry jus or good-quality beef stock**
- 10g dried chanterelle or porcini mushrooms***
- 1kg venison fillet****
- 1 tbs olive oil
- 30g unsalted butter
- 1 tbs plain flour
- Redcurrant jelly, to serve
- To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
- Preheat the oven to 200°C.
- Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
- If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
- Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
- Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
- Slice the venison and serve with sauce and redcurrant jelly, accompanied by the salad and tartiflette.