For Tuscany, 2006 is an outstanding vintage, producing racy, rich wines. We asked New York chef Andrew Carmellini of Locanda Verde at the Greenwich Hotel for a recipe that would pair well with the region's Sangiovese-based reds, especially with the Chianti Classicos that are showing so well right now. He gave us a dish that, like much of his cooking, has traditional depth and modern sophistication, Pappardelle With Lamb Ragù, Mint and Pecorino. Come to think of it, that could describe a number of Chiants, too.
For the full article, check out the new issue of Wine Spectator, on newsstands October 6, 2009.
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