This weekend we’re breaking into a beautifully aged hunk of Mac Magruder’s green-grass-fed beef. Chef Canales will braise this with Chianti, Vin Santo, and wild fennel pollen. It will be on the menu through Sunday.

Chianti is also the topic at the Oliveto Wine Journal, where Chris Ryerson discusses an Eric Asimov’s article about a rather depressing Chianti taste test. Chris has some recommendations of a few often over-looked, smaller-production Chiantis that you’ll want to make a point of tracking down.