Chianti & Fava Beans Ping!.............
Interesting. Chianti as a dinner wine I’ve never had chilled at all, always room temp. I believe I saw in the article about the acidity of the vino. Of course an offset of the food is important but one of the major reasons for the use of the wine for me was I used to enjoy the licorice hint of sweetness the better chiantis presented as that clearing of the palate for the red meats and especially the pastas Italy is famous for. Wish I could still have a good chianti as I chose it many times over cabernets and cordials like zinfandels. Great dinner choice.
wy69