Food Pairing Ideas
Grilled pork chops
Pappardelle pasta with wild boar ragu
Grilled wild boar is very traditional in Tuscany. If you can get your hands on some, it can be a lovely way to add some Italian flair to your barbecue. Fiona MacLean has fond memories of dining on wild boar tenderloin stuffed with mushroom during a trip to Chianti, and suggests making something similar.
The first time I ate wild boar was in Tuscany…I remember one meal in Chianti where I feasted on a mushroom stuffed wild boar tenderloin. That is this inspiration for my recipe for wild boar steaks with mushroom in red wine…This Chianti from Castello di Radda reminds me of that trip. Silky smooth, fresh and elegant it’s a delicious mouthful of red fruit with a lovely leathery note, light oak and smooth tannins. The wine is made by the Beretta family at their vineyard in Radda which is just 10 miles north of where we were staying.
Rather than stuffing, pop your steaks on the barbecue (or on a griddle) and serve them with a red wine and cream sauce. The wine pairing is, naturally, Castello di Radda Chianti Classico DOCG. Decanter describes this wine as having “a suave floral and smoky nose, sweet black fruit flavours, smooth tannins, lively acidity and integrated alcohol.”
Read our guide: Italian red wine for steak, pork, venison or lamb