1978 Villa Antinori Chianti Classico
This is a Riserva...We have several wines which my husband bought while a student. This bottle has been stored well and we have opened it this morning to enjoy with a meal this evening. No moldy smell, its been decanted. The scent is rich and we are looking for ideas for food pairings. Does anyone have some great ides? I am initally thinking of grilling a nice cut of beef marinated in rosemary and hint of garlic and olive oil, and grilled polenta.
Thoughts on this wine?
Not sure how advisable it is to decant so mature a wine so far in advance.
While I've not tasted the '78 Villa Antinori recently, other 30-year-old Chiantis I've encountered were medium-bodied with fully resolved tannins and fully developed tertiary bouquets (fruit giving way to earth, mushroom, tobacco, etc.). All that argues for a subtly flavoured foil as a food pairing. In your shoes, I'd think about a fine rib roast of boar or pork, maybe with a branch of fresh rosemary threaded through the centre of the meat; side starch could be new potatoes pan-roasted in olive oil and butter with whole garlic cloves. Or, perhaps, quails stuffed with cured pork (pancetta, prosciutto) and a fresh sage leaf and pan-roasted in white wine with a smushed clove of garlic; this would go great with your grilled polenta.
I agree with Carswell that the decanting might not have been the best idea for this wine. Additionally, I would be sure to have a backup bottle on deck.
I'm a little late, but I recommend Parmesan-crusted rack of lamb with a dusty bottle of any vintage red wine. The flavors provide a simple canvas for the special wine to shine. And the fat in the dish helps the already amazing wine last a little longer.