Bright, cherry fruit and gentle spice, Parri’s inexpensive Chianti has never been in better form. Smooth, fresh, sweet cherry and berry on the nose. The palate has nice pure fruit - very up to date and fresh with cherries, hints of blackcurrant plus some violet and sweet tobacco notes.
Extremely well balanced and drinkable - truly an authentic Italian Chianti.
Region
Specifications
-
Cellaring
2-5 Years -
Varieties
Sangiovese -
Vintage
2017 -
Alcohol Content
14% -
Closure
Cork -
Bottle Size
750ml
Critic Reviews (1)
Gary Walsh
Screwcap closure. Not sure you can buy a better Chianti for a cent under $20.
It’s pleasantly leathery and rustic, cherries and mint, quite rich in fruit with a lovely rusty kind of tannin profile that gives it some chewiness, a little spice, firm tannin on a solid finish. I’d drink this any day of the week, and indeed, it being Friday and all, went back for a quick top up and quaffed a glass straight off in classic GW loose unit taster style. Yep.
Screwcap closure. Not sure you can buy a better Chianti for a cent under $20.
It’s pleasantly leathery and rustic, cherries and mint, quite rich in fruit with a lovely rusty kind of tannin profile that gives it some chewiness, a little spice, firm tannin on a solid finish. I’d drink this any day of the week, and indeed, it being Friday and all, went back for a quick top up and quaffed a glass straight off in classic GW loose unit taster style. Yep.
Showing 1-1 of 1 review
Food Pairings & Recipe
Food Pairing
• Italian
• Pizza
• Classic
• Trattoria
Pizza Napoletana
with Calabrian Chile Oil
INCREDIENTS
For the Dough
450ml water
20g salt
20g fresh yeast (less if dried)
750g '00' type flour (if unavailable use 'all-purpose')
Half a teaspoon of sugar
A dash of extra virgin olive oil
For the Topping
50g tinned fire roasted tomatoes (if unavailable just good quality tinned)
1 medium Garlic clove
A good pinch of oregano
Fresh mozzarella
Splash of extra virgin olive oil
Fresh Basil
METHOD
Put your flour on a clean kitchen surface and make a well. Add about half of the room temperature water, the yeast and the sugar, mix, and leave for 10-15 minutes until it starts bubbling on the surface and the yeast is activated.
Next fold in your flour, salt and a olive oil and need the mixture until quite elastic and pliable. If it feels too dry, add a splash more water - too wet, a little more flour. Once you are happy with the dough find a large bowl, add a dash more olive oil in the bottom, add your dough and cover with a tea towel then leave in a warm spot to raise for around 90 mins to 2 hours.
About 20 mins before the dough has finished turn your oven to maximum to start heating up.
Grab your dough and break into 2-3 balls depending on the size of your pizza tray. Dust the bench with some more flour and roll quite thin.
The next part is the fun messy part. Put your rolled pizza dough on the baking tray and spread over thinly some of the tinned tomatoes (make sure it's not too wet), sprinkle with oregano and add your mozzarella strategically with your toppings, if you want something less simple feel free to add anything else you like (olives, anchovies, etc).
Cook your pizza in the hot oven for around 7-9 mins depending on how hot it is.
Serve with a good quality Calabrian Chile Oil available from good speciality Italian food stores + your favourite red wine.
Expand recipe
Food Pairing
• Italian • Pizza • Classic • Trattoria
Pizza Napoletana with Calabrian Chile Oil
INCREDIENTS
For the Dough
450ml water
20g salt
20g fresh yeast (less if dried)
750g '00' type flour (if unavailable use 'all-purpose')
Half a teaspoon of sugar
A dash of extra virgin olive oil
For the Topping
50g tinned fire roasted tomatoes (if unavailable just good quality tinned)
1 medium Garlic clove
A good pinch of oregano
Fresh mozzarella
Splash of extra virgin olive oil
Fresh Basil
METHOD
Put your flour on a clean kitchen surface and make a well. Add about half of the room temperature water, the yeast and the sugar, mix, and leave for 10-15 minutes until it starts bubbling on the surface and the yeast is activated.
Next fold in your flour, salt and a olive oil and need the mixture until quite elastic and pliable. If it feels too dry, add a splash more water - too wet, a little more flour. Once you are happy with the dough find a large bowl, add a dash more olive oil in the bottom, add your dough and cover with a tea towel then leave in a warm spot to raise for around 90 mins to 2 hours.
About 20 mins before the dough has finished turn your oven to maximum to start heating up.
Grab your dough and break into 2-3 balls depending on the size of your pizza tray. Dust the bench with some more flour and roll quite thin.
The next part is the fun messy part. Put your rolled pizza dough on the baking tray and spread over thinly some of the tinned tomatoes (make sure it's not too wet), sprinkle with oregano and add your mozzarella strategically with your toppings, if you want something less simple feel free to add anything else you like (olives, anchovies, etc).
Cook your pizza in the hot oven for around 7-9 mins depending on how hot it is.
Serve with a good quality Calabrian Chile Oil available from good speciality Italian food stores + your favourite red wine.
Shipping & Returns
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Returns
- Sale price
- $18.99
- Regular price
- $22.00