Chianti Classico is a “benchmark” kind of wine that thus pairs well with “benchmark” dishes of the Tuscan tradition, beginning with Florentine-style steak (or rib-eye cuts). But wild boar stew or oven-baked pigeon can also work well. In general, all red meats pair well with Chianti Classico. It can also be enjoyed at the end of a meal paired with a semi-aged or aged Tuscan pecorino. Some diners enjoy Chianti Classico as a complement to cacciucco alla livornese, a traditional fish stew from Livorno, or a similar but lighter take on cacciucco from Viareggio (prepared “alla viareggina”).