It is time to get off the high plane of Margaret River Cabernets. The best accompanying wine to pasta is Sangiovese=Chianti. This is because the acidity of this wine cuts nicely through the pasta and usually makes the dish a more uplifting experience.
Pizzini has probably created the standard for Australian Sangiovese. It is as good as a decent Chianti Classico, not quite a Riserva. Tonight, I am having the 2005 Sangiovese. It displays bright cherry flavours, is fairly straight forward, but with some depth, and finishes with the aforementioned acidity. It would last a few years, but is unlikely to improve.This is a good value for money wine at less than $30 per bottle. I always keep a few bottles for the odd Italian meal I might be having.
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