Beef Wellington
Powerful structure demands rich beef and mushroom duxelles.
Brunello di Montalcino
Powerful Sangiovese with firm structure that demands rich, savory meat dishes.
Body: fullAcidity: highTannin: highSweetness: dry Grape: Sangiovese Grosso Region: Tuscany, Italy
About This Style
Brunello di Montalcino is a red built on Sangiovese Grosso from Tuscany, Italy. Expect powerful sangiovese with firm structure that demands rich, savory meat dishes.
Pairing Principles
- High acid and tannin need fat and protein to soften.
- Earthy notes complement mushrooms and truffle.
- Avoid: delicate fish, spicy Asian fare.
Signature Aromas
sour cherryleatherdried herbs
Plays Nicely With
Pappardelle with Wild Mushroom Ragu
High acid and earthy notes complement forest mushroom depth.
Steer Clear Of
delicate fishspicy Asian fare
Label Inspiration
Biondi-Santi Brunello di Montalcino 2017
Tuscany, Italy • splurge
Sour cherry, leather, and dried herbs with powerful structure.
Featured Dishes
Beef Wellington
Powerful structure demands rich beef and mushroom duxelles.
Pappardelle with Wild Mushroom Ragu
High acid and earthy notes complement forest mushroom depth.
FAQ
- What foods pair best with Brunello di Montalcino?
- Brunello di Montalcino shines with Beef Wellington; its structure matches the dish without overpowering it.
- How should I serve Brunello di Montalcino?
- Serve just below room temperature (around 60–64°F) to keep fruit lively and tannins smooth.
- When should I avoid pouring Brunello di Montalcino?
- Skip it with delicate fish, spicy Asian fare—those pairings tend to clash with its structure.
Adjacent Styles
Langhe Barolo
Firm tannins and lifted aromatics give structure to braised dishes and earthy sides.
Chianti Classico
High-acid red with sour-cherry and herbal character; handles tomato and dairy richness.