Awesome, if for no other reason than I’ve been waiting for months to use that shot I took of “Good Chianti” in Vermont last year…

Yup, Slate.com’s resident wine guy, Mike Steinberger, gives you good reason to give Chianti another go!

Chianti is often described as a great pizza wine, which could be construed as a backhanded compliment—a gentle way of saying that it’s not to be taken too seriously. But while Chianti does indeed go well with sausage and pepperoni pies, it also works nicely with pastas and roasts, particularly if there are mushrooms anywhere in the vicinity. (Good Chiantis have an earthiness to match that of the fungi.) And Chiantis boast another virtue: Although not necessarily the most robust wines around, they do have a bone-warming effect, which is a selling point if you happen to be anywhere in the northern hemisphere at the moment.

Read the whole thing right here…