Monte Bernardi make a cracking Chianti when they want to, but they’re not always about the highbrow DOCG compliant art-wine. This is them letting their hair down, a super fun ode to a long tradition of delicious and relaxed Italian reds. It’s a blend of grapes from Tuscany, Sicily, and Le Marche, culminating in this dinner-table delight. Supremely quaffable, with a combo a juicy red and black fruit and a good crackle of spice to back it up. The packaging’s fun too, designed to be a cool little conversation starter. They’ve called it a modern ‘fiasco’ (the traditional round chianti bottle, often with wicker basket holder). No straw here, but the bottle, like the wine, is a fun take on an old classic.
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
- Sangiovese, Malvasia Nera, Colorino, Frappato, Nerello Mascalese, Nero D'Avola, Montepulciano.
- Serving Temp.
Italian wine regions are by far some of the most difficult to learn about. With over 350 official wine varieties, it can be very easy to get lost. Never fear though, you'll see some of your old friends such as Cabernet Sauvignon, Merlot, Pinot Noir, Pinot Grigio and Sangiovese as well as some new friends such as Chianti, Arneis, Fiano, Nebbiolo and Vermentino. Italian wines are a match made in heaven for food, but can easily be enjoyed on their own. Good food and good wine - THAT is the Italian way.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).