Today on Follow That Somm, we join Nicola Marzovilla for some homestyle Pugliese cooking for tips on enjoying Italy’s most famous grape, Sangiovese. For more wine tasting notes, visit
Nicola Marzovilla is the owner of sister restaurants i Trulli and Sottosuolo – the first of their kind in New York City – as well as two vineyards in Tuscany. Nicola teaches us what to look for when tasting and pairing Sangiovese and walks us through the differences between Chianti Classico, Chianti Classico Riserva, and Super Tuscans. For today’s pairings, Puglia meets Tuscany with two of i Trulli’s traditional dishes: Mom’s homemade Orecchiette with Rabbit Ragu and Rack of Lamb with Fava e Chicoria. This episode serves up warm and cozy pairings that are perfect for this crisp fall weather.
Wines We Tasted:
Both wines are from Nicola’s winery in Tuscany, Vecchie Terre di Montefili.
The first wine tasted with Nicola is his Chianti Classico Riserva, from his vineyard in Panzano, Tuscany. Nicola’s second wine is a 100% Sangiovese Super Tuscan Anfiteatro, grown on his vineyard outside of Florence in the town of Impruneta.
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