The Ribollita – literally meaning reboiled – is the sustainable cooking recipe par excellence of the Tuscan culinary tradition, prepared with leftover stale bread, vegetables, and legumes. It is a hearty meal perfect for the cooler evenings of autumn and an easy preparation that yields great flavors.
Discover the best wine pairing for Ribollita with these suggestions from Sensorial Wine Analyst Luca Maroni.
Montefalco Rosso Campo della Maestà
“Campo della Maestà presents wines of excellent value. A great wine, Montefalco Rosso is soft, minty, spicy, and creamy. Its black cherry is a sphere of sweetness, in the mouth it is plush and berry roundly pure. Usually there is acid on entry, usually the bitterness becomes dry at the close, not here, here the persuasiveness of the grape reigns with an oxidative integrity that you can still feel it, soft, pulsing.
Its aroma, its perfume, and its taste are dominated and won by balance: a very natural and fragrant drinkability that rests on excellent production techniques. The result is the perfect maturity of the raw material, its transformation into wine with virtuous enology. Its berries, which are still fragrantly persuasive and soft as if still alive. A great wine, also of majestic compositional richness.”
Chianti Classico Riserva Fanatico Villa Trasqua
“The two Chianti wines from Villa Trasqua are splendid and of rare exclusive fruit. Unique is the Chianti Classico Riserva Fanatico. Here the density of the extracts, the proportion between the various taste addendums, the oenological cleanliness of the transformation is such that its limpid essence of blackberry jam still stands out of its native splendor and a spicy vein of floral aroma.”
Barbera d’Alba La Martina Fratelli Broccardo
“Excellent concentration and persuasiveness in euphonious cohesion is revealed in each sip of Broccardo. Of exceptional qualitative carat, not just extractive, the best wine of the tasting, the Barbera d’Alba La Martina. Spectacular in its density, while its palatal softness, clarity, and the stainless vigor of its fruit on the nose,substantially contribute to make its sensory pleasantness so admirably impressive.”