Cairo NY -- Perhaps it was during your very first dinner date that the waiter in the quiet, dimly lit little Italian restaurant with the red and white-checkered tablecloths offered an inexpensive basket of Chianti to go with the spaghetti and meatballs. 

"If for none other reasons," Giuseppe may have joked, "the empty bottle will be a romantic souvenir candleholder."

Well, the chances are good that your very first glass of Chianti came from a Bolla basket bottle.  Of course, you weren't paying any attention then to the subtleties of the Chianti -- not that you knew from subtleties back then anyway -- so you might want to re-visit a 21st Century bottle of Bolla as soon as possible.

A very pleasant, fruity nose and a label that promises taste hints of black cherry, plum and raspberry (and delivers, at least, on the cherries) bodes well for your first sip.  While characteristically dry, subsequent sips, especially when merged with food, become sweeter and less harsh. Extended breathing time is a good idea for any Tuscan red.

My Bolla Chianti 2004 was paired with homemade linguine and red clam sauce.  It didn't last very long because my wife, not a fan of dry Italian wines, asked for a re-pour of this authentic Sangiovese blend, as did I.  It was enjoyed by both of us literally to the last drop.

So with a price advertised in the $8 to $12 range, a wine that is so tasty and pair-able with a myriad of dinner recipes, pizza, cheese, hors d'oeuver and even plain old bread is a commodity you should consider buying by the case.  Keep it around for everyday consumption and for special occasions, as well.

And if Giuseppe sells Bolla by the glass or bottle at your favorite Italian restaurant go ahead and order it for old times' sake.

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