Prized for their high acidity, firm tannins and balanced nature, Sangiovese grapes are typically used in the classic Italian Red Wine from the Chianti (kee-Ahn-tee) region. As a result of the Sangiovese grapes, the wine often showcases a glorious ruby red with flashes of bright burnt orange in the glass, commonly associated with aged wines. For a Chianti to be a Chianti, it must be produced in the Chianti region and be made from at least 80% Sangiovese grapes. While most Chiantis are 100% Sangiovese, some winemakers in the region like to blend the Sangiovese with a little Cabernet, Merlot or Syrah to soften the finished wine.
La Paulée de Meursault is a lunch celebrating the end of the grape harvest in Burgundy, France. Originally, the celebration included only winemakers, cellar workers, and the surrounding community. It has since evolved to become an international wine event.
Sure, Roast Beef is amazing, but Roast Lamb is far more exquisite! Tender, juicy, and packed full of flavours, this is what Sunday Roasts should be about. Pair that with a Pinot Noir of your choice, and wow, we're in heaven.