Dario Cecchini, Butcher of Panzano with Julien Niccolini of the Four Seasons

The Four Seasons restaurant welcomed members of the Chianti Classico consorzio at a special dinner last month, in concert with the U.S. Premiere Tasting of Chianti Classico Gran Selezione wines. The dinner featured Chef Dario Cecchini who posed the very important question: To beef or not to be? Since Cecchini is the renowned “Butcher of Panzano,” I think you can guess where his answer lies. The Gran Selezione producers/winery owners were also present at the dinner.

The Chianti Classico Gran Selezione is a relatively new category for these wines, added by the Consorzio in 2013. This category ranks higher than the Chianti Classico Riserva wines (see pyramid image) and is used only for the top wines of the region, which are produced exclusively from estate-grown grapes and follow stricter parameters. The Gran Selezione wines must also adhere to longer aging requirements.

Among my favorite wines poured at the dinner were the Castello Vicchimaggio Vigna La Prima 2010, Greve in Chianti (which was lucky because the owner was sitting at my table), Bibbiano Vigna del Capannino 2010, Castellina in Chianti; and Casaloste Don Vincenzo 2009, Greve in Chianti.