While the stoves are going, a wine decanted. To pair with a dish that focuses on tomato, what better than a Sangiovese di Romagna, from Emilia Romagna? I love Sangiovese when it's done in an authentic way, instead of those Internationally-styled whorish wines that the Italians are curiously in love with. I just don't get it. You have a jewel of a grape variety, and you're fucking ruining it!!
But I think this bottle is going to be delicious. In detail, later.DF