Meat pies and mint chocolates will have to wait until next year, thank you very much. After a whirlwind of abundance, returning to the post-feast routine is much appreciated−and needed. While salad is great, it’s not always what we want after a day of skiing or skating at -20. This is where good old pasta comes in with the right balance: neither too much, nor too little, and always a hit. And since pasta is affordable, we can allocate a little more budget to wine. 

With that in mind, here are two easy and delicious dishes and Tuscan reds from Lamole to accompany them. Happy January!

WINE AND FOOD PAIRINGS

Fresh red and pasta puttanesca

Named in honour of a variety of iris called “giaggiolo” which blooms in May (“Maggio” in Italian) on the vineyard, Maggiolo is a Chianti Classico steeped in Tuscan sun. Composed of Sangiovese, Cabernet Sauvignon and Merlot, this organic cuvée presents a pretty floral bouquet with notes of blackberries, blueberries, sweet spices and cocoa. The palate offers round tannins, well-balanced acidity and a nice freshness, which will temper the kick in your puttanesca pasta.

Puttanesca pastaPuttanesca pasta

WINE AND FOOD PAIRINGS

Full-bodied red and braised beef pasta

Lareale is a cuvée that pays homage to the authenticity and uniqueness of Chianti Classico. For the producer, it is the perfect example of Riserva wines: refined with a good backbone. Its bouquet offers floral and fruity notes, as well as a balsamic and undergrowth touch. It reveals itself on the palate in a harmonious and dynamic way, with a hint of minerality, fine tannins and a beautiful freshness. This organic red has the body needed to pair well with braised beef pasta.

Braised beef pastaBraised beef pasta

In partnership with Lamole.