4 and 6 bottle levels     $22 (member price $19)
95% Sangiovese, 5% Alicante   13.5% ABV

Antonio Sanguineti grew up in Chianti Classico, and was fortunate to begin training with the legendary Guilio Gambelli at age 16.  He was crushed when his family sold their winery and vineyards in 1995, so he became a consultant to wineries in Tuscany and around Italy, and now has a series of partners.  One such partner is Marchetti, and we featured their Due Amici in December.  Morellino di Scansano is located between Montalcino and Maremma.  It has some of the continental climate of Montalcino along with the coastal flavor of Maremma.  Medium tannins, definitely less than Montalcino.  Morello cherry, pomegranate, balsamic, whiff of seabreeze.  Aged one year in neutral botti.

Braised Pork with Red Wine
(serves 4)

Ingredients:
-- 2 lbs boneless pork shoulder, cut into 2-inch cubes
-- salt & pepper
-- 2 cups dry red wine
-- 1 cup pork or beef stock
-- 1 lb carrots, peeled, cut into large chunks
-- 10 cloves garlic, peeled
-- 2 tbsp butter
-- 1 lb dry egg noodles
-- fresh parsley, chopped – for garnish

Instructions:

1.  Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
2.  Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
3.  Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.