This weekend we’re breaking into a beautifully aged hunk of Mac Magruder’s green-grass-fed beef. Chef Canales will braise this with Chianti, Vin Santo, and wild fennel pollen. Â It will be on the menu through Sunday.
Chianti is also the topic atÂ Â the Oliveto Wine Journal, where Chris Ryerson discusses an Eric Asimov’s article about a rather depressing Chianti taste test. Â Chris has some recommendations of a few often over-looked, smaller-production Chiantis that you’ll want to make a point of tracking down.