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1978 Villa Antinori Chianti Classico

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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?

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  1. 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.

    1. 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.

      1. drink it as soon as possible

        1. 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.