Chef Harvey recommends: Ferrari-Carano Fumé Blanc Sauvignon Blanc
No one knows Chef Harvey’s menu better than Chef Harvey himself. And that’s why we are always geeked to hear his wine pairing recommendations.
Even though Tuscan cuisine is better known for its hearty dishes like the bistecca fiorentina (the Florentine porterhouse) and wild boar (like Chef Harvey’s acclaimed wild boar ragù served over housemade pappardelle), the region is also one of Italy’s favorite destinations for seafood.
“Some of Italy’s best seafood comes from the Tuscan coastline,” says Chef Harvey, who worked as a chef in Tuscany before coming back to Austin to open Siena Ristorante Toscana.
“That’s why I have so much great seafood on our menu.”
One his favorite pairings for seafood dishes is the Ferrari-Carano Fumé Blanc Sauvignon Blanc from California.
“I like pairing it with our seafood, because its citrus cuts through butter sauces and the minerality leaves your palate clean,” says Chef Harvey.
“And it’s also got enough structure to go well with white meat dishes like chicken and pork.”
No one knows better than Chef Harvey!