
Sangiovese's versatility and variety is incredible. Chianti, Brunello, rossos from Montalcino and across Italy all reflect their origins in radically different - and beautiful - ways. What all iterations share, however, is an indelible structure of acidity that cuts through fat like a hot knife, making these wines very food friendly - especially with winter fare. Osso bucco, I'm looking at you!
One recently enjoyed case in point is this sub-$10 pleasure to drink, 2016 Ruffino Chianti Superiore. Clean and bright, this medium-weight refresher is irresistible, especially with a little chill on it. And at this price, you can have it with pizza on a Tuesday night or a weekend grilled steak with green olives. Pro tip: open and decant one hour before eating, putting it in the fridge for the last 20 minutes.
A note for the wine nerds: Superiore is the designation given to Chianti wines of a higher quality (as defined by yield, alcohol, and ageing) from outside the Classico region. These wines must be aged at least 9 months, 3 of which have to be in bottle. Though we tend to be enamored with Chianti Classico's, there's a whole lot of great (and affordable) drinking to be had in the broader Chianti region. Salut!