Punta di Adine Rosso Tuscany IGT

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• Bistecca alla Fiorentina with rosemary and olive oil

  The firm tannins of a structured Sangiovese bind to the fat and protein of rare-grilled beef, which softens the grip and lets the fruit show. The charred crust echoes the wine's savoury, earthy register.

• Grilled beef salad with lime, shallot and herbs (ยำเนื้อย่าง)

  Charred beef and abundant fresh herbs mirror the wine's savoury and herbal side, while its acidity stands up to the lime dressing. Keep the chilli moderate, as a tannic Sangiovese amplifies heat; the dish works best when the herbs rather than the chilli lead.

• Aged pecorino toscano with chestnut honey

  A hard, salty sheep's cheese from the same region matches the wine's acidity and gives the tannins something to work against. A touch of dark honey bridges to the wine's riper fruit without making the pairing sweet.