Francesco Pantalone,Managing director of the Restaurant Otto, Shanghai；Kelvin Tay，Director of Wines, Pudong Shangri La Hotel

Francesco Pantalone

Managing director of the Restaurant Otto, Shanghai

When I think Sangiovese I simply think of pastas or cold cuts for a nice enjoyable paring during the hot summer lazy afternoons. The basic ones will definitely go well with cold appetizers like Beef Carpaccio. There is all about fine balance between the back bone of acidity of the wine & the fleshiness of the beef.

When I think of Chianti perhaps from the Classico area with its nice tannins my mind goes to red tomatoes and pasta. Acidity & Juiciness of the tomatoes are well reflected in the character of the wine. In the mouth tannins will absorb the juice and the acidity of the wine will complement the sweetness of the eggplants.

When Sangiovese moves then to its highest expressions like in the Nobile di Montepulciano or Brunello di Montalcino is the warmth of the alcohol that will play a pivotal role. Red meat perhaps nicely char grilled is the direction and ultimate match.

Charcoal grilled beef tenderloin on a bed of porcini mushrooms is a simple yet effective way to give the chance to those blockbusters to give their best.

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