Drinking and Pairing Sant'Antimo with Food

The appellation of Sant'Antimo covers roughly the same area as the Brunello di Montalcino in Southern Tuscany. The rules of this designated area were drawn up in 1996 to provide Montalcino producers an outlet for "Super-Tuscan" wines. Although any grape authorized in Tuscany may be used for Sant'Antimo, the wine most often produced is a red blend, with some percentage of Cabernet Sauvignon, Merlot, or Syrah blended with Brunello, the special clone of Sangiovese unique to Montalcino.

Sant'Antimo is served with various salumi and preserved meats, stewed white beans, mushrooms, polenta, pappardelle, meat ragùs, and big hunks of blood-rare Chianina, Italy's most-prized beef. 

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Sant'Antimo pairs well with:

Beef

Olives

Caribbean cuisine

Foods cooked via Braise/Soup/Stew

Savory dishes