I Love Italian Regional Cuisine - Pairing Tuscan Cuisine With Red Wine

Everybody has heard of Tuscany in the central western part of Italy on the Tyrrhenian Sea. Tuscany is famous for being the homeland of the Italian Renaissance, and its center, Florence is one of the world's top tourist sites. Tuscany is the birthplace of an interesting, albeit often expensive wine revolution. Super Tuscans, red wines made according to winemakers' art rather than bureaucrats' fiats blew a hole in the official Italian wine classifications. The best Super Tuscans are prized the world over, even though their official ranking is plebian, and their price is semi-stratospheric. Great, what about the food?
What are some Tuscany food specialties that go with red wine? Before we answer, a word or two of warning. You can get the recipes from an Italian cookbook or the Internet, either from the Italian or the English-language name. You may have to make some substitutions. We only recommend wines that are fairly available in many parts of North America. When you're in Tuscany, make sure to try the local specialties with relatively unknown wines.
Arista di Maiale con Cannellini (Pork Loin with Cannellini Beans) is made with cloves, rosemary, garlic, olive oil, and ideally cannellini (white kidney) beans. You can substitute Great Northern or navy beans. This dish may also be enjoyed cold. If your pockets are deep go with a Brunello di Montalcino DOCG wine. Other good choices are Chianti Classico DOCG or Chianti DOCG. By the way, DOCG is the best Italian wine classification, which doesn't always mean the best wine. The G stands for Garantita, but life holds few guarantees and DOCG isn't one of them.
When you are hungry for a steak does Italy come to mind? It should, especially Bistecca alla Fiorentina (Broiled T-bone Steak). These steaks are huge. I remember one I enjoyed in Florence, Italy long, long ago that was simple, and simply out of this world. This steak is great with Chianti and don't go for a bottom-of-the-line version.
Of course you know that boar is wild pig, and you might think that as a "white" meat you should pair boar with white wine. You'll probably enjoy it more with a substantial red. One great preparation is Cinghiale all'agrodolce (Wild Boar in Sweet and Sour Sauce). To do this right start with a fillet of wild boar and marinate it for a couple of days in a wine vinegar sauce with far too many ingredients to list here. If you can't get wild boar fillet, check with your butcher. I'm told the real thing is best accompanied by polenta or potato gnocchi. Suggested wines include the Ghemme DOCG from the Piedmont region or the Abruzzi Montepulciano d'Abruzzo Colline Teramane DOCG. (The Montepulciano d'Abruzzo DOC is not the same wine.)
Porchetta (Roast Suckling Pig) can be a real treat, especially for a celebration, as the piglet usually weighs about 18-22 pounds (about 9-10 kilograms). If you're not used to cooking for a crowd don't start with this dish. Recommended wine pairings include Abruzzi Montepulciano d'Abruzzo Colline Teramane DOCG, Chianti Classico DOCG, and Vino Nobile di Montepulciano DOCG. Vino Nobile, isn't that a beautiful name?


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