Wine pairings for Pappardelle al Sugo di Cinghiale (Wild Boar)
Rosso: Castello Banfi Poggio all’Oro Brunello di Montalcino Riserva, Castello Banfi BelnerO Proprietor’s Reserve 2008
Wild boar is quintessentially Tuscan, so this is a natural match for THE Tuscan grape: Sangiovese. Sangiovese comes in many forms, or clones (all natural, not genetically modified!), depending on where it is grown in Tuscany. In the northerly district of Chianti, it is known simply as Sangiovese. In southerly Montalcino, it is called Sangiovese Grosso and nicknamed Brunello, or the little brown one. In eastern Montepulciano, it is known as Prugnolo Gentille. It’s all still Sangiovese, that grape with the cherry and mulberry scents, feisty acidity and tugging tannins.
To explore the different expressions of this grape via a vinous tour of Tuscany, check out the wines of a long-lived Tuscan winemaking tradition: the Banfi Family wines. My favorite wine in their portfolio is consistently the Castello Banfi Poggio all’Oro Brunello di Montalcino Riserva. Another wine from this Tuscan property I enjoy are the deeply fruited BelnerO 2008 (with a pinch of Cabernet Sauvignon and Merlot).
Check out our recipe for Pappardelle al Sugo di Cinghiale and our About post that gives a brief history behind the dish.
Christy Canterbury, Master of Wine (MW)