WA’s Lowdown is a chance for our members and wine cravers all around to get to know the wines we feature. This edition is going to get down and dirty with the 2013 Salcheto Chianti Colli Senesi. Ready? Soak up some knowledge, and be sure to soak up some wine, too.
The Nitty Gritty
Home: Chuisi, Italy
Variety: Sangiovese (80%), Canaiolo and Mammolo
Occasion: Annoying the neighbors with noise
Best Paired with: Classic Baked Ziti
Rock out to: Louis Prima- Buona Sera
The Tasting Notes
This vino typifies all that is Tuscan about Chianti: a “mio dio!” mixture of jug wine and the classic, collectible stuff. It’ll take pains to remind you why Chianti has been in the mouths of so many winos over the past 500 years. Sangiovese to the bone, she’s a cherry-soaked, dust covered, leathery juice that is all too comfortable with comfort food like spaghetti bolognese, grilled sausage, and that stuff they call pizza.
Nose: An old leather bag packed to the brim with cherries
Palate: A rustic grip that grabs your mouth in just the right way
The Perfect Pairing
Classic Baked Ziti, courtesy of Food.com
1 lb lean ground beef
1 cup onion, chopped
2 garlic cloves, minced
1 (32 ounce) jar meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked and drained
shredded mozzarella cheese
1 cup grated parmesan cheese
Preheat oven to 350 degrees F.
In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.
Stir in spaghetti sauce, chicken broth, and oregano.
Reduce heat and simmer for 10 minutes.
Stir 1 cup of the sauce into the cooked ziti noodles.
Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.
Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
Cover and bake 20 minutes.
Sprinkle with remaining mozzarella and Parmesan cheese.
Return to oven and bake uncovered for 10 minutes or until heated through.