The art of the simple: Chianti & Pomodoro

If someone were to ask me what my favorite pairing has ever been, it would not be the €8 table rosé I had with a fresh shrimp salad in Cannes on the beaches of the Mediterranean, the memorable ‘04 Pegau Cuvee Laurence Chateauneuf du Pape I had with homemade Boeuf Bourguignon, nor was it even the ‘97 Giacosa Barolo I had in Italy with fresh Piemontese white truffles over egg pasta (I had a cold, dammit).

DSC24928, Viansa Vineyards & Winery, Sonoma Valley, California, USA

Those were events. Epiphanal moments in food memory. Temporal by nature. Defiant of recreation.

Nope, to this day, the most satisfying pairing I have ever had and still produce on a monthly basis is fresh pomodoro upon a bed of quality pasta alongside a healthy glass of Chianti Sangiovese. Something must be said for this dynamic duo.

The thing is, I may have had some incredible pairings in the past. But the real comfort I ultimately have with this seemingly simple combo is the fact that no matter where I am in life–physically, mentally, financially–it is a pairing I will always be able to afford and can always make… any day of the week. It is in that assurance that my attachment to its dependable nature and certainty to perform allows me to completely revel in it.

Linguine al Pomodoro

And so, when it all boils down to it, I like the ritual of Chianti and Pomodoro. It reminds me, monthly, that the beauty and fun of pairing is often found in the simple.

You can find the recipe by visiting a link to my blog. I wrote on the topic of this sensational pairing back in October when training for the NYC Marathon.

Between the Chiantis mentioned on the site as well as others I have had since then, if I had to pick two(inexpensive and mid-priced), I’d take home:

2008 Fattoria di Lucignano Chianti ($15)–Bright red fruit, violets and pure expression.

2004 Rodano Chianti Classico Riserva ($30)–Layers of dark fruit, oak spice, tobacco and wet earth.  Incredible complexity to the dollar!

About Ashley Hausman

Originally from Wisconsin, Ashley moved to Colorado to hike and climb mountains as soon as she had a B.A. in hand. Quickly she learned, she needed to find a career. So she went back to grad school to get her PhD in English & American Literature, beginning with a Masters at New York University. A few long papers, a thesis and a masters degree later, she found wine was not only an incredible way to enhance Derridean studies, but it had its own story to tell: of regions, soils, cultures and farming. While Woolf still had her heart, Burgundy was creeping in… She decided to postpone the PhD and go for the plunge. Now, she manages Little’s Wine & Spirits near the University of Denver. She orders by day, sips and tells all in her blog by night, and runs private wine parties in between in addition to giving advice on cellar building, wine vacations and food pairing. It’s a passion that grows only more complex with every passing vintage.