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A little about wine, pride of the Chianti and Tuscany

Good wine makes good blood
[Susan Glasspool]

We cannot talk about the Tuscan cuisine without mentioning wines, Chianti Classico in particular. Chianti, the name of the area, comes from the Etruscan word “Clante”. The wines from the area between Florence and Siena are medium to full-bodied and go well with most foods from mild cheeses to poultry, from game to red meats, from hearty pasta to pork and even some seafood.

Today doctors and dieticians have recognised that a moderate consumption of wine is good for you, but seemingly this was already known in the past if we think of such proverbs as “Good wine makes good blood” or “There is no need for the doctor where there is wine”. Another delightful proverb tells us that “morning air, syrup from the cellar and a pill from the hen” are all that one requires for good health. If therefore you buy a bottle of Chianti or Tuscan wine, remember that it also contains ancient memories of this beautiful countryside and its history of art and culture.

Apart from that, perhaps true happiness is sitting down to a typical Tuscan meal of chicken liver croutons, ribollita, or pappardelle with hare sauce, a steak or a mixed roast, all of washed down with some good D.O.C.G. wine, for “Vinum laetificat cor hominis” (wine brings joy to the heart)!

If you want to find the best of Tuscan wines (and taste them), don’t miss the At the Court of Wine fair at Villa Le Corti at San Casciano Val di Pesa (May 17th-18th. This magnificent setting is the very least that these unique wines deserve.


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