A Nice Chianti and Fava Beans
You may remember that line from “the Silence of the Lambs“. And, it is definitely disturbing. But, if it were in any other context, that would be a gourmet dream. So, put that imagery out of your mind. And, think of the Italian countryside. Picture a rustic farmhouse with rolling hills, and vineyards trailing off toward the Mediterranean sea. Perhaps the tower of Pisa in the background. We see a table laden with fruits, vegetables, pasta, and a wicker encased bottle of wine, several tall glasses, A Nice Chianti and Fava Beans, amidst local farmers ready for a repast. For, today is national Chianti day. And, we are returning this noble wine to its rightful spot as something resplendent, not the the thing of nightmares. So raise a glass and toast: Salud!
Chianti is one of the most famous wine blends in the world. Wine Connoisseurs can’t help but love this wine and the region it hails from. Any list of the most famous wine regions has Chianti as one of the top 10, if not top 2. And, Chianti even comes in its own bottle: a squat bottle with a tapered neck wrapped in a wicker, called a “fiasco” (not to be confused with the fiascos we encounter in our daily lives). While modern day wineries have gotten away from using this bottle, they are still out there, especially with souvenir bottles. The image evokes old world wine making. And, the wine is a classic that evokes a feeling of being a renaissance man like Da Vinci, Botticelli, or Raphael. But, ,like the world since the Renaissance, Chianti wine has undergone some changes.
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A Nice Chianti and Fava Beans tasted different in the times of Da Vinci
The world of wine has strict controls. Every country has regions synonymous with the wine produced there. Each region developed a registration and classification system to control the consistency and quality of wines produced therein. In Italy, the term Denominazione di Origine Controllata applies to wines from various regions (Chianti, Barolo, Montepulciano, Barbaresco, etc). The initial DOC and DOCG simplify this wording. DOC means that the proper grapes were grown in the proper region, using proper methods of growing, harvesting, and producing wines. The additional G means the wines have passed a taste test for quality.
There are also IGT and VdT Classifications that allow for wines made outside the region to use the same methods and grapes (think Sparkling wine made in California VS Champagne made in France, some are just as good or better, but cost less). All these classifications are simply bureaucracy. In fact, the Chianti we drink today is completely different from the original Chianti. Chianti, as a region, developed in the 14th century. At that time, Chianti was a White wine. And, the area called Chianti comprised 3 villages outside of Florence. Over the centuries, guidelines developed. And, villages have joined the region. Today there are at least 8 sub regions within the Chianti family. Each has its own characteristics. And, after 1872, Chianti was standardized as being Sangiovese blended with Malvasia and Trebbiano.
To further complicate things, Some wineries made straight Sangiovese wines or blended French varieties like Cabernet and Merlot. To distinguish the difference, these became vino de tavola or Super Tuscans. Since this meant some Chiantis lost market share, some exceptions have been enacted to allow a wine to don the name Chianti and charge a premium price.
What does it taste like?
Does the word Heaven mean anything to you? That’s how most people describe Chianti. But, don’t just take their word. try it yourself. Chianti is a medium body, full flavor wine. It has the tannins and acidity of heavier wines like Bordeaux, while, maintaining a fruity drinakability. Descriptors often include Cherry, strawberry, Dry Herbs, Balsamic Vinegar, earth, and even smoke. I don’t know the last time you ate “earth”, but it’s not what it sounds like. Of course, there are wide variations across the genre. Chiantis range in price from $10 to hundreds of dollars. And, there is a difference across price points. Although, you can find $20 bottles that taste like $100, and vice versa. But, mostly, they match their pricey neighborhood.
Traditionally, Chianti finds its way onto a table of food. Some call it a “red sauce” wine, because it is associated with pasta. This isn’t to say you can’t drink it on its own. But, food brings out the best in Chianti. And, Chianti brings out the best in food. How about A Nice Chianti and Fava Beans? Even better if the Fava beans are part of a pasta fagioli. What a combination. And, it’s healthy for you too. Medical studies claim that red wine in moderation is beneficial to heart health. And, legumes are healthy. Plus, pasta has a reputation as being a super food. So, the combination of Chianti and Pasta Fagioli is the ultimate expression of A votre Sante (To your saints).
Time for A Nice Chianti and Fava Beans
It’s a little early for Ciao time. So, let’s get into chow time. Unlike Hannibal Lecter, though, we are going to avoid meat all together. We just told you the perfect dish for Chianti. So, we are going to make pasta Fagioli to accompany our Chianti today. It’s literally pasta and beans. Most versions have some meat in them. But, we want to get away from that. No liver, please. Our version incorporates some fresh beans along with the dry ones for a multi layered experience to complement a multi layered wine. The beauty of the dish is its versatility and adaptability. So, prepare for a Super Tuscan experience, and fire up those pasta pots.
Keep it vegan or top with fresh grated Parmesan. And, if you can’t find a good Chianti at you rlocal wine store, try another red wine. See our recent celebration of red wine day for other suggestions.
A votre Sante!
Summer Pasta Fagioli
Ingredients
- 1 Cup each Diced Sweet Onion, carrot, and Celery
- 1/4 Cup Chopped Fresh garlic
- Olive oil for cooking
- 1 Cup Red Wine (chianti or other)
- 1 Can Crushed Tomato (28 oz)
- 2 Quarts Vegetable Broth
- 2 Cups Fresh Tuscan Kale
- 2 each bay Leaves
- 1/4 Cup Chopped Fresh basil
- 1 Tbsp Dried Oregano
- 1 tsp Chopped Fresh Thyme
- 1/2 tsp Dried Chili Flakes
- 1 Cup Cannelini Beans (or other white bean) cooked or canned
- 1 Cup Kidney Beans
- 1/2 Cup Chick Peas
- 1 Cup Fresh or frozen Peeled fava beans.
- 1/4 Cup Chopped Fresh Scallions
- 1 Cup Ditalini Pasta (or other shape if you prefer)
- Salt and Pepper to taste
- Fresh grated cheese or cheese substitute for vegan.
Instructions
- heat a generous amount of olive oil in a large pot. Add in the chopped celery, carrots, onions, bay leaves, and garlic. Stir and cook over medium high heat until translucent.
- Add the red wine and cook down until it becomes a glaze. Then add the tomato and vegetable broth. Add the oregano and bring to a simmer. Simmer for about 5 minutes, then add the chick peas, kidney beans, and white beans. Mix well and return to a simmer.
- In a separate pot, cook the pasta in salted boiling water. You want it a bit on the al dente side. So, if the box says cook for 9 minutes, cook for 8. Strain from the boiling water, and toss it with a little olive oil.
- test the sauce. Add salt and pepper, and make sure it tastes and looks good. It should be relatively thick, but, still a bit soupy. When it is ready, fold in the pasta, fava beans, basil, scallion, and chili flakes. Serve immediately. Top with cheese if desired.