Name: Fiorino, Italian Street Food Lonsdale Quays Ricasoli Chianti Classico Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 glass Chianti Classico (Ricasoli or similar); 0.02 piece Decanter (optional), for aeration; 1 piece Wine glass (Burgundy/Chianti style); 18 °C Room temperature (ideal serving temp)

COS MOS VITIS D'ESTROUNEL DE PAGODES BORDEAUX DE COS

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Choose a large-bowled red wine glass (Burgundy/Chianti style). Ensure the glass is clean, free of detergent residue and at room temperature. Hold the glass by the stem to avoid warming the bowl with your hand.

Prepare glassware

Confirm the wine is around 16–18°C (60–65°F). If it is colder (for example straight from a cool cellar ~12°C), let the bottle sit upright for 15–20 minutes to warm slightly. If it is too warm, chill in an ice bucket for 10 minutes and recheck.

Check serving temperature

For a dry, tannic Chianti Classico like Ricasoli, decanting can soften tannins and open aromatics. Pour the bottle gently into a decanter in one steady stream, watching for sediment (if the bottle is older). Let the wine breathe for 20–40 minutes depending on age and tannin level. Young, very tannic examples benefit from longer aeration (30–60 minutes); more mature bottles may need only 15–30 minutes.

Optional decanting

Pour approximately 5–6 oz (150–180 ml) of wine into the glass, filling it to the widest part of the bowl to allow swirling and aroma development. Do not overfill — aim for about one-third full.

Pour the glass

Gently swirl the glass 2–3 times to release aromas. Bring the glass to your nose and take a few short sniffs to identify primary aromas (cherry, plum), secondary notes (earth, leather) and tertiary notes if present (tobacco, cedar).

Swirl and smell

Take a moderate sip, let the wine coat your palate, and note the dryness and tannin structure. Allow the wine to linger briefly before swallowing or spitting. If the wine is very tannic on first sip, let it breathe further in the glass or decanter for another 10–20 minutes and re-evaluate.

Taste and evaluate

Chianti Classico pairs well with tomato-based dishes, grilled red meats, aged cheeses and dishes with moderate fat to balance tannins. Serve alongside corresponding food items to soften perception of dryness.

Serve with food (optional pairing)

Chianti Classico (Ricasoli or similar)

Decanter (optional), for aeration

Wine glass (Burgundy/Chianti style)

Room temperature (ideal serving temp)

Ricasoli Chianti Classico

chocolate ganache, hazelnut mousse, crystalized hazelnuts, chocolate feuilletine, chocolate sorbetto

Fondente al Cioccolato

orange sponge cake, vanilla gelato, dark chocolate dip, candied pistachios, caramel chocolate crumb

Fiorentina Gelato Sandwich

Traditional mascarpone crema, espresso, amarena cherries

Tiramisu

choice of passion fruit, guava or freshly squeezed OJ, prosecco

Mimosa

Italian premium vodka, house anchovy and tomato juice, horse radish, Worcestershire sauce, olive brine, celery, Cerignola olive, Padano Cheese and a slice of salami

Ricasoli Chianti Classico Recipe

Descriptors

Tasting Notes

Food Pairings

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