We attended an interesting Wine Master Class entitled, Chianti Classico Across The Globe – Pairings for Today’s Global Cuisines with Jeff Porter & Russell Restiano, sponsored by Consorzio Vino Chianti Classico and held at Ai Fiori restaurant in New York City on Monday, April 27, 2026. Pairing wine with food is an art, and the Master Class, designed for Sommeliers, was to show the versatility of Chianti Classico and how to pair it with the note that “if it grows together, it goes together.” The Master Class was part of the Chianti Classico Grand Tasting in New York City where sommeliers and industry insiders came together to learn about, taste, and discuss the layered nuances of the Chianti wine region with the iconic black rooster. Saluti!
Russell Restiano
Key Takeaways from the Master Class: Chianti Classico is not just for pasta and red sauces, one style, nor one expression. Chianti Classico is diverse, a very dry wine, built for the table, and Annata, Riserva, and Gran Selezione give options across cuisine.
Chianti Classico works across the globe due to the fact that a minimum of 80% Sangiovese brings natural acidity, vibrant red fruit, and a savory character that creates harmony at the table. It has a balance of acidity and freshness, is savory and complex, gives a sense of place with the terroir, elevation, and balance of style and elegance, is food friendly with tannins that provide structure, blended for balance, and has flexible styles. Chianti Classico is also an excellent pairing with grilled meat.
Chianti Classico Across The Globe – Pairings for Today’s Global Cuisines with Jeff Porter & Russell Restiano – The Wines
Caparsa Chianti Classico Caparsa 2022
Lamole Di Lamole Chianti Classico Riserva Lareale 2022
Antinori Chianti Classico Gran Selezione Badia a Passignano 2022
Vecchie Terre Di Montefili Chianti Classico Vecchie Terre di Montefili 2022
Fèlsina Chianti Classico Riserva Berardenga 2022
Castello Di Monsanto Chianti Classico Gran Selezione Vigna II Poggio 2021
The Wine and Food Pairings
Grilled Lobster Mushrooms
First Course: Grilled Lobster Mushroom with cream, sherry, and chives, which was earthy and creamy, and umami and richness, and needs a wine that will give it lift.
The Wine Pairing: Chianti Classico Caparsa 2022 DOCG, 100% Sangiovese, located in Radda Chianti, certified organic, altitude: 420 meters
Technical Wine Notes: Destemmed and fermented in 1500 hl concrete tanks. Spontaneous ferments, 2 weeks long, wine was aged 24 months in concrete tanks and aged in 3 months in bottle.
Why the Pairing Worked: Bright acidity cuts the cream, red fruits pop and lift the palate, and savory notes echo the mushroom. In addition, Chianti Classico Caparas 2022 is a good pairing with fish courses.
Smoked Duck Breast
Second Course: Smoked Duck Breast with Blackberry Sauce and Pea Tendrils. The flavors were fat and smoke, sweet and savory tension, and needs a wine that will provide structure and freshness.
The Wine Pairing: Vecchie Terre Di Montefili Chianti Classico Vecchie Terre di Montefili 2022, 100% Sangiovese, located in Panzano. altitude of 480 – 540 meters.
Technical Wine Note: Destemmed and fermented in steel tanks using spontaneous ferments. Wine is aged 15 months in 30 hl oak casts, and aged 8 months in bottle. The flavors are fruit meets fruit, acidity lifts the dish, with structure that holds the weight.
The Wine Paring: Fèlsina Chianti Classico Riserva Berardenga 2022, 100% Sangiovese, located in Castelnuovo Berardenga, certified organic, altitude 320 – 420 meters
Technical Wine Notes: Destemmed and fermented in stainless steel for 14 to 16 days with punchdowns. Wine is aged 14 – 16 months in French tonneaux 20-30% new and aged in bottle for 6 months. The flavors were dark fruit with savory edge that lifts smoky notes and wine has enough grip but is polished.
Why the Pairing Worked: We thought that the Fèlsina Chianti Classico Riserva Berardenga 2022 paired the best with the Smoked Duck Breast.
Hoisin Glazed Pork Belly
Third Course: Hoisin-Glazed Pork Belly with Micro Kimchi and Cucumber Salad. The flavors were sweet and spice with fatty richness and a contrast of textures.
The Wine Pairing: Lamole Di Lamole Chianti Classico Riserva Lareale 2022, 100% Sangiovese, located in Lamole, certified organic, altitude: 470-556 m.
Technical Wine Notes: Destemmed and fermented in steel with pumping over. Wine is aged for 24 months in 30 – 50 hl wood casks, and aged 6 months in bottle. The flavors are sweet and savory (agrodolce), acidity cuts the fat of the duck, and savory notes heighten the fermented notes.
The Wine Pairing: Antinori Chianti Classico Gran Selezione Badia a Passignano 2022, 100% Sangiovese, UGA San Donato in Poggio. Located in San Casciao, altitude: 300 m.
Technical Wine Notes: Destemmed and fermented in steel tanks for 10 days followed by 10 days of maceration. Wine was aged 12 months in 3, 4, and 5 hl tonneaux (20-30% new), and aged 18 months in bottle. The flavors were sweet meets savory, floral notes added contrast, and there was volume, but balanced.
Why the Pairings Worked: Sweet meets lift, not more sweetness. Texture matches fat without heaviness, floral and spice add contrast, and the finish stays savory. We felt that the Antinori Chianti Classico Gran Selezione Badia A Passignano 2022 paired the best with the Hoisin-Glazed Pork Belly.
Iberico Skirt Steak
Fourth Course: Iberico Skirt Steak with Saffron Polenta Cake with Cherry Reduction. The flavors were rich and savory, creamy with a crunchy texture from the polenta, and bright tangy and sweet notes from the cherries.
The Wine Pairing: Castello Di Monsanto Chianti Classico Gran Selezione Vigna II Poggio 2021, 95% Sangiovese, 5% Canaiolo and Colorino – single vineyard, UGA San Donato in Poggio. Certified organic, altitude 320 m.
Technical Wine Notes: Destemmed and fermented in steel tanks with a 20–22-day post-fermentation maceration. Wine is aged 20 months in Slavonian 38 hl oak cask, and aged 12 months in bottle.
Why the Pairing Worked: Dark fruits in the wine mirror the cherry in the reduction sauce, tannins frame the steak, acidity cuts the richness, savory notes contrast the cherry.
The Master Class Chianti Classico Across The Globe – Pairings for Today’s Global Cuisines by Jeff Porter & Russell Restiano provided an interesting look into the diversity of Chianti wines and presented a world of possibilities when it comes to pairing them with food.
Until next time, cheers and Bon Appetit!
Consorzio Vino Chianti Classico
Via Sangallo, 41 – Loc. Sambuca
50028 Barberino Tavarnelle (FI)
Italy
Telephone: +055 82285
Website: https://www.chianticlassico.com/en/
Instagram: https://www.instagram.com/chianticlassico/ @chianticlassico
#ChiantiClassico
#BlackRooster
Ai Fiori
400 5th Avenue, 2nd Level
The Langham NYC
New York City, New York 10018
United States
Telephone: 1-212-613-8660
Website: https://aifiorinyc.com/
Instagram: https://www.instagram.com/aifiori @aifiori
Ai Fiori Hours: Breakfast: Monday through Friday from 7:00 am until 11:00 am, and Saturday and Sunday from 7:30 am until 11:30 am. Lunch: Monday through Friday from 12:00 pm until 2:30 pm. Dinner: Sunday from 3:00 pm until 8:00 pm, Monday through Thursday from 5:00 pm until 9:30 pm, Friday and Saturday from 5:00 pm until 10:00 pm. Bar Fiori Hours: Monday through Thursday from 12:00 pm until 10:00 pm, Frida from 12:00 pm until 10:30 pm, Saturday from 2:00 pm until 10:30 pm, and Sunday from 2:00 pm until 9:30 pm.
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