Drinking and Pairing Morellino di Scansano with Food

Morellino di Scansano is a dry, high-acid, cherry- and herb-flavored red wine produced in the southern half of the Tuscan coast known as Maremma. Morellino is a special, deeply-colored clone of Sangiovese (much like the Brunello of Montalcino) planted in the formerly-obscure district. Maremma was an inhospitable swamp until drained under Mussolini's direction in the 1930s. Like Bolgheri to the north, Maremma has experienced a swelling of outside investment, and there are now several excellent producers issuing polished, high-quality wines.

Cinghiale (wild boar) is the signature food of Maremma, and Morellino di Scansano pairs wonderfully with its many preparations, such as ragù, porchetta, and dried salumi flavored with fennel known as finocchiona. Game birds, wild mushrooms, and the famous Maremma cattle are all served with Morellino di Scansano. Several international chefs such as Lydia Bastianich and Alain Ducasse have taken a particular interest in the area's cuisine and prized foodstuffs.