Why are wines inherently more valuable when they don't go with any food but steak? I got to thinking about this in Tuscany recently, where a helpful chart explains why "great" wines aren't actually as useful as ordinary wines. Here's the setup. Chianti Classicos are some of my favorite wines
The name Tuscany immediately conjures images of sun-drenched fields studded with ochre-stone buildings and roadside cafes in ancient hilltop villages where one can quaff vibrant red wine. But what is the name of that famous Tuscan wine we drink in our dreams? It can’t be Chianti; that’s the basic red
