Stravecchio

Very old, a term more frequently applied to spirits than wine.

Parmigiano cheese and Chianti are a classic pairing in Italy.

Answer: False.

Many people think of Parmigiano as something you grate over pasta and imagine washing it down with a humble house red out of a straw-wrapped jug (this was a recent Wine Word—do you remember? WineSpeed 03-06-2020). But in Italy, eating chunks of this cheese accompanied by nothing more than a glass of good sparkling wine is considered one of the great gastronomic experiences. True Parmigiana-Reggiano is powerfully flavored, complex, nutty, and salty, and has an almost sweet richness. This combination actually sinks many red wines, making them taste hollow and bland. But a dry sparkler’s cleansing acidity and refreshing bubbles, stand up perfectly to the complexity of the cheese. There are many delicious options available, from Prosecco Superiore de Conegliano Valdobbiadene (WineSpeed 07-26-2019) to Lambrusco and Franciacorta (all Italian), to something like our Wine to Know this week—Roger Goulart Cava.

“No! We’ve only been growing cab franc here for 900 years. There is still so much to learn.”

—Mathieu Baudry of Domaine Bernard Baudry
Upon being asked if he would consider growing red grapes other than cabernet franc in Chinon (Loire Valley) France.

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