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Andiamo Sangiovese

Sangiovese is at home in the California sun, warmer and more generous than its Tuscan cousins, but with that unmistakable Italian soul still intact. Ripe cherry and dried herbs on the nose, bright and inviting. The palate is medium-bodied and lively, with a tangy acidity that keeps every sip feeling fresh. A note of leather and a whisper of tobacco emerge as it opens up.

The finish is long and slightly savory, the kind that makes you reach for more food, more wine, more of everything.

Cherry
Dried Herbs
Andiamo Sangiovese

Pork Banh Mi

A Vietnamese street food classic: crusty baguette loaded with savory grilled pork, pickled vegetables, fresh herbs, and a kick of chili. Andiamo's Sangiovese brings bright cherry notes and lively acidity that cut right through the richness and play beautifully off the tangy pickled daikon and carrots.

Ingredients

  • Pork tenderloin or pork belly, thinly sliced
  • Soy sauce, fish sauce, garlic, sugar, lemongrass for marinade
  • French baguette
  • Daikon and carrot, julienned and quick-pickled in rice vinegar and sugar
  • Cucumber, sliced
  • Jalapeño, sliced
  • Fresh cilantro and mint
  • Mayonnaise
  • Sriracha

Steps

  1. Marinate pork in soy sauce, fish sauce, garlic, sugar, and lemongrass for at least 30 minutes.
  2. Grill or pan-sear pork over high heat until caramelized and cooked through. Slice thin.
  3. Slice baguette lengthwise and spread mayo on both sides. Add a drizzle of sriracha.
  4. Layer pork, pickled vegetables, cucumber, and jalapeño.
  5. Finish with fresh cilantro and mint. Serve immediately.
Image Recipe
Pork Banh Mi
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Andiamo Sangiovese 750ml

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