What wine pairs with bistecca alla fiorentina?

Brunello di Montalcino

red · Sangiovese Grosso · Toscane · Italie — 16–18°C

Brunello di Montalcino is the cathedral pairing for bistecca alla fiorentina — only Montalcino's Sangiovese Grosso has the tannic structure and acidity to tame a 1 kg charcoal-seared Chianina T-bone, and its noble undergrowth converses with the rosemary and smoke.

Chianti Classico Riserva

red · Sangiovese · Toscane · Italie — 16–18°C

Chianti Classico Riserva, the historic regional pairing for bistecca, delivers Sangiovese's freshness and firm tannins to balance the fat of a rare T-bone with Maldon salt, and its natural acidity refreshes the palate between each smoky bite.

Vino Nobile di Montepulciano

red · Sangiovese (Prugnolo Gentile) · Toscane · Italie — 16–18°C

Vino Nobile di Montepulciano, Tuscany's third great Sangiovese, offers an elegant Brunello alternative for bistecca — its polished tannins and plum-cherry fruit dress the Chianina T-bone without masking it, and its acidity remains essential against the intense fat.