Tuscan Temptations: Ricasoli Brolio Chianti Classico 2016 with Grilled Chicken Sausage Ragu over Polenta Muffin

We may not be able to travel to Tuscany whenever we desire, but we can certainly pour a glass of wine from the region for pairing with a typical Italian dish… every day! The #ItalianFWT (Italian Food, Wine, Travel) group, who take a deep dive in the world of Italy each month and share their discoveries on social media, have chosen to focus their tasting efforts on the wines of Tuscany and luscious foods for pairing. Sent to me as a sample for this month’s event was Ricasoli Brolio Chianti Classico 2016. Year after year, this beauty “defines the house style” and is considered Ricasoli’s flagship wine, a well-deserved recognition.

Chianti Classico

When someone waxes poetic about an Italian experience and a wine they’ve enjoyed, those from Tuscany are usually mentioned first. With a stunning landscape and a rich, noble heritage, this iconic region remains at the forefront of Italian viticulture endeavors.

Within the region, six of Italy’s DOCGs (each with its own production regulations, production zones and consortiums) are located. One of the DOCGs is Chianti Classico, an area found between the cities of Florence and Siena. Wines from Chianti Classico are required to have a minimum of 80% Sangiovese grapes, the typical red variety in the region. No more than 20% of red grapes including indigenous varieties such as Colorino or Canaiolo and international varieties including Cabernet Sauvignon or Merlot can be added.

 

The zone amounts to 71,800 hectares (177,500 acres) and includes the entire territories of the municipalities of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti and parts of those of Barberino Tavarnelle, Castelnuovo Berardenga, Poggibonsi, San Casciano Val di Pesa. The characteristics of the climate, terrains and altitudes, which are unfavorable for most crops, have made Chianti Classico a region that excels in the production of premium wines. Rows of vines alternating with olive orchards are a characteristic feature of the Chianti landscape. About 7,200 hectares (17,290 acres) of vineyards entered on the DOCG Register for the production of Chianti Classico make this appellation one of the most important in Italy. Consorzio Vino Chianti Classico

Ricasoli

Considered one of the grand estates in Chianti Classico, Ricasoli may just be “the most representative wine producer” in this historic region. The property consists of hills, valleys, forests of oak and chestnut trees, 240 hectares of vineyards and 26 hectares of olive groves surrounding the Brolio Castle, located within the town limits of Gaiole in Chianti.

The history of Ricasoli is compelling. The family has been associated with winegrowing since 1141 – documents prove that they owned Brolio Castle at that time. Understanding that their part of the world had potential, the Ricasolis “dedicated themselves to the improvement of agriculture and vineyards. In fact, the family tree, reproduced in a print from 1584, is one of the first images of the Chianti area.”

By the late 1600s, wine was exported to Amsterdam and England and by the turn of the 20^th century, wines from Brolio were recognized, lauded and requested from winelovers in China, Saudi Arabia, South Africa, Guatemala, Costa Rica and British colonies in Africa. In 1872, Bettino Ricasoli, family member, politician, and savvy wine entrepreneur, was noted for developing “the formula for Chianti wine, now called Chianti Classico.”

With a nod to the past and an eye to the future, Baron Francesco Ricasoli, current owner and President, has been leading Ricasoli since 1993. His passion includes the study of soil types and the selection of clones of the Brolio Sangiovese. Ricasoli has renovated and mapped the vineyards so that the brand is positioned to embrace the future. Click here for more fascinating information about Ricasoli.

The Ricasoli Brolio Chianti Classico DOCG 2016 ($22.99) is a well-priced, premium wine from the region and I loved every whiff and sip. Of 80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon aged for 9 months in oak barrels then 3 to 6 months in the bottle, everyone with whom I shared this wine were impressed, too. On the nose, dark red cherries, strawberries and purple flowers wafted from the glass. Notes of vanilla spice, white pepper, mushrooms, herbs and rich red fruit were framed with firm tannic structure and moderate acidity. The finish was persistent and incredibly satisfying. This wine begged to be sipped with an authentic Italian dish…

For pairing, I chose a very special treat made by Paul Cullen, former bassist with Bad Company, personal chef and owner of Paul’s Cullen-ary Kitchen in Lewes, Delaware. Paul was in the Chicago area recently to cook for two groups… and I was his more-than-willing assistant! While he worked his magic in creating Grilled Chicken Sausage Ragu over Polenta Muffin for the guests, I opened the bottle of Ricasoli Brolio Chianti Classico for a few luscious sips and couldn’t wait to pair it with the sausage ragu and polenta. The two Tuscan temptations were enticing, indeed.

The round mouthfeel, rich red fruit, integrated tannins and food friendly acidity of the wine were stellar complements to Paul’s house-made Italian Sausage (including traditional, dandelion infused chicken parmesan sausage and private label Extra Virgin Olive Oil from Sicily) simmered with Mutti brand tomato sauce enhanced with Paul’s own spices then gently spooned atop a warm, baked polenta muffin.

Although Paul wouldn’t give me his “secret recipe,” I’ll be duplicating the dish at home the best I can (especially if I’m unable to visit him in Delaware)! I’ll be purchasing the best chicken sausages I can find, grilling until done and slicing each while the Mutti tomato sauce with Italian spices are simmering. Then, I’ll add sliced sausages to the mixture until it’s time to serve. To make the polenta muffins, I’ll take the easy route and make “quick-cooking” polenta, scoop spoonfuls in muffin tins and bake until firm. The grand finale?

The sausage mixture will be placed over the plated polenta muffin, fresh Parmegiano-Reggiano cheese will be grated over the creation, a few sprinkles of fresh flat leaf Italian parsley will be added and the Ricasoli Brolio Chianti Classico will be poured for a perfect Italian dinner. Irresistable!

Cheers! ~ Cindy

For delicious Grape Experiences delivered directly to you, please click here. 

You’d like even more Tuscan temptations? Check out the following articles from my #ItalianFWT colleagues.

• • A Taste of Tuscany’s Gran Selezione from Vino Travels
  • A taste of Tuscany without leaving home by My Full Wine Glass 
  • Arugula and Shrimp Pizza with an Olive Oil Drizzle and a Ricasoli Chianti Classico by A Day in the Life on the Farm
  •  Can’t Serve Chianti Without Olive Oil by L’Occasion
    • Castello di Brolio Olio e Vino: Schiacciata all’Uva + 2015 Barone Ricasoli Chianti Classico Gran Selezione from Culinary Adventures with Camilla  
  • Chianti Classico Reaches New Heights: Reflections on the 2019 Anteprima from Avvinare
  • Exploring Castello di Brolio & On location pairings from the home of Chianti Classico from Somm’s Table
  •  Garlic Broccoli Pasta with Italian Olive Oil from Cooking Chat
  • Gran Selezione: Pinnacle of the Chianti Classico Ladder? from Food Wine Click 
  • Guazzetto Paired with Barone Ricasoli Chianti Classico Gran Selezione Castello di Brolio from Enofylz Wine Blog 
  • New Discoveries On The Rich Tuscan Wine Map from Grapevine Adventure 
  • Ricasoli Chianti Paired with Tomatoes 3 Ways from Asian Test Kitchen 
  • Shrimp Marinara Wine Pairing . . . from Maremma Toscano #Italian FWT by Steven’s Wine and Food Blog 
  • Tasting Tuscany: Tuna, Beans, EVOO, Chianti, Vermentino by Wine Predator 
  • Traditional Italian Soup Paired with Chianti Classico from Always Ravenous