As Sangiovese ages, the aromas turn to dried flowers and earthy aromas. On the palate, the once youthful high acidity continues to provide lift, yet since the tannins have softened, the wine’s plush red fruits now offset the acidity. In the end, you have a balanced and finessed red with lots of earthy aromas and flavors. With this in mind, your food pairings need to change as well.
Roasted Pork Loin with Garlic & Rosemary
A roasted pork loin is the perfect accompaniment. You won’t always know what you’re going to get from an aged bottle of wine, but it’s always a safe bet to plan a meal with subtle flavors. In this recipe, the pork with garlic and herbs, dressed with a rich gravy, provides everything you need to tame the wine’s acidity while allowing its flavors to shine.
1995 Stefano Farina Chianti Classico Le Bocce - The nose on this wine was immediately intriguing as it reminded me of the cooking process when making cranberry sauce. Aromas of red wild berries with a dark mulling spice quickly rose up from the glass. On the palate, I found lush red fruits with a gorgeous balance of acidity and richness, leading to a finish that was still slightly tannic and showed a hint of anise.