Wine list to accompany meat
Over 200 labels selected to enhance every cut
- Designed for embers
- Sommelier selection
A restaurant that smells of wine
At the Premiata Braceria Toscana, wine greets you as soon as you walk through the door. Bottles run down the halls, past two hundred labels carefully chosen by our sommelier David. Every week new discoveries are added, from big producers to small winemakers, and the map becomes a living story.
When you sit down at the table, the meat you have chosen immediately finds its companion. It is not a simple chalice but a story, made up of contrasts and flavours that accompany you bite by bite.
This is what makes us the reference steakhouse in Siena, with a wine list designed for giving voice to flesh. The best way to understand this is to open the menu, choose the dish that inspires you and let us take care of the rest.
The best wine and meat pairings to try
- Wine and meat pairings for each cut
- Tuscan wines and Fiorentina steak
- Great Italian and international reds
- Structured white wine with meat
- Sensory experience between wine and embers
The wines of Tuscany that go well with meat
Tuscany is a journey into wine. We are surrounded by hills and territories that give rise to some of the best-known labels e love the world, and over the years we have forged real bonds with those who that wine produces it every day. We like to go to the winery, taste together, listen to stories of family and grape harvests. Other times it is the producers themselves who join us in Braceria, with bottles to share e tales to live by together with our guests.
Chianti wines and meat pairings
Chianti is the wine we feel closest to. It is the one we drink with family, open with friends and offer in many versions, from Classico to Riserva. On the menu you will find labels such as Castle of Ama, Fèlsina e Podere Erica, each with its own character. Direct, elegant wines that can light up a tartare or give depth to a Fiorentina steak served rare.
Brunello di Montalcino and large grilled cuts
Brunello is a symbol, a wine that needs no introduction. In Braceria you will find it in different vintages, with bottles of Valdicava, Caparzo, Casanova di Neri. They are intense and long-lived wines, perfect to accompany the richness of a Rubia Gallega well-matured or the decisive strength of a Galician Friesian. Here, the character of Sangiovese meets meat in a pairing that remains imprinted.
Vino Nobile di Montepulciano and Fiorentine wine
Vino Nobile di Montepulciano is one of the great Tuscan reds. On the menu you will find labels such as Poliziano, Boscarelli e Avignonesi, wines that bring the solidity and elegance of these hills into the glass. Warm and enveloping reds, ideal to accompany a Chianina barbecued
Bolgheri and Supertuscan for the Fiorentina steak
Bolgheri is the land of Supertuscan, wines that have changed the way of thinking about Tuscan reds. Here you find big names such as Ornellaia e Sassicaia, but also lesser-known bottles worth discovering, such as the Gallic, a pure Petit Verdot. With a Fiorentina steak served rare, these wines show all their power and elegance, in a combination that remains in the memory.
Great wines of the world designed for barbecued meat
In the rich Premiata Braceria Toscana wine list there is no shortage of labels from all over Italy, from France and from the rest of the world. Alongside the great Tuscan reds you will find the Barolo and the Amarone of the North, the Aglianico of the South and the Nero d'Avola Sicilians, bottles that bring to the room the soul of different territories but always linked to meat.
From France come Bordeaux e Burgundy, Champagne e Syrah of the Rhone, goblets capable of giving voice to even the most intense cuts. And then there are the distant journeys: Malbec from Argentina, Zinfandel from California, Chilean reds that can hold the embers with strength and elegance. A selection for offer the most intense sensory experience in the world of cured meat and wine.
Great reds of Italy
Barolo, Amarone, Aglianico and Nero d'Avola: the strength of Italian territories from North to South.
France and the Great Classics
Bordeaux, Burgundy, Champagne and Syrah from the Rhone: French elegance for the finest cuts.
Wine Americas
Malbec from Argentina, Zinfandel from California and Chilean reds that hold their own.
White wine and meat
Many people think that meat always wants a red, but this is not the case. Some whites, if they have structure and character, can hold their own and surprise. A Superior Vermentino amphora-aged, one Barricaded Chardonnay or a Macerated Trebbiano can provide freshness, cleanse the palate and create pleasant contrasts with the tastiest cuts or fattest meats. At Premiata Braceria Toscana we often propose them, because we like to break the mould and show that even a clear glass can enhance the charcoal.
Structured and barricaded whites
Wood-aged Chardonnays, intense and complex, ideal for fatty and savoury meats.
Fresh whites and minerals
Vermentino Superiore and other whites with saline notes, perfect to counteract the succulence of the embers.
Macerated whites with character
Macerated Trebbiano and other “orange” wines, capable of surprising with structure and natural tannin.
Our Wine & Meat column
We decided to tell you about wine pairings with our meat through a column of video clips showing the best of our wine list, our menu and their encounter. Each episode is a foretaste of what happens in Braceria, when a glass and a dish meet and create something special.
