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Chianti Wine – The pride of Tuscany

Chianti wine is as essential to Italian cuisine as extra virgin olive oil. There are few pleasures as distinct as a tart, spicy, herbaceous Chianti wine next to a plate of sliced prosciutto or pasta al pomodoro.

Find out more about this savoury delight, including the official classifications levels and how to pick out quality.

  The straw wrapped bottle of Chianti is called a fiasco

Why is Chianti more written about, drank, and talked about than any other Italian wine in history? What makes Chianti the perfect food wine? We’re going to tackle these questions and more in our exploration of Chianti wine.

What is Chianti Wine?

Chianti wine (“kee-on-tee”) is a red blend from Tuscany, Italy made primarily with Sangiovese grapes.

Common tasting notes include red fruits, dried herbs, balsamic vinegar, smoke, and game. On the high end, wines offer notes of preserved sour cherries, dried oregano, balsamic reduction, dry salami, espresso, and sweet tobacco.

Chianti is Sangiovese

The Sangiovese that forms the majority of the Chianti blend is a thin-skinned grape, so it makes translucent wines.

In the glass, Sangiovese displays a ruby red color with flashes of bright burnt orange –a hue commonly associated with aged wines. Besides Sangiovese, Chianti wines may contain wine grapes like Canaiolo, Colorino, Cabernet Sauvignon and even Merlot. White grapes were once allowed in Chianti Classico but not anymore.

The best examples of Chianti are a visceral tasting experience. Imagine the smells as you walk through an Italian grocery store: at the entrance there’s a bowl of preserved sour Amarena cherries. You walk under bunches of dried oregano, past a wall of dark, aromatic balsamic vinegar, then pass a counter where dry salami is being sliced. At the bar, dark espresso is dripping into a ceramic tazzo. A whisper of sweet tobacco wafts in the door from the pipe of the old man outside.

Chianti smells and tastes like Italy. There will be a little coarseness and tartness on the palate, but these aren’t flaws, they are classic characteristics of Sangiovese.

High acids cut through richer fatty dishes and stand up to tomato sauces like pizza.

Chianti Food Pairing

Chianti has savoury flavors paired with high acidity and coarse tannin which makes it an incredible wine with food. The high acid cuts through richer fatty dishes and stands up to tomato sauces (pizza!). All that dry, powdery tannin makes Chianti wines ideal with dishes that use olive oil or highlight rich pieces of meat such as Bistecca alla Fiorentina.

Other food pairing ideas for Chianti

Tomato-based pasta sauces are fantastic, such as the Tuscan slow-simmered Ragù al Chingiale made with wild boar. Pizza is another favourite pairing and works with all styles of Sangiovese, from lighter Chianti wines to richer Brunello di Montalcino. A personal favorite is Bistecca alla Fiorentina, a dry-aged porterhouse steak from the grass-fed and grain-finished Chianina cattle. When done properly it’s one of the most succulent meat dishes on the planet.

Aging & Classifications of Chianti Wine

There are a lot of taste differences in Chianti wine when you age it.

General Aging

  • Chianti: Aged for 6 months. Young, simple, tart Chianti.
  • Superiore: Aged for a year. Slightly bolder wines with smoother acidity.
  • Riserva: Aged for 2 years. Usually the top wines of a Chianti producer.
  • Gran Selezione: Aged for at least 2.5 years (only used in Chianti Classico). Top wines from Chianti Classico.

Chianti has several sub regions. The original is Chianti Classico. Each subzone has different minimum aging requirements. Some say that this is a sign of quality.

  • Colli Senesi: Aged for 6 months.
  • Colline Pisane: Aged for 6 months.
  • Colli Aretini: Aged for 6 months.
  • Montalbano: Aged for 6 months.
  • Montespertoli: Aged for 9 months (min.)
  • Classico: Aged for a year (min.)
  • Rùfina: Aged for a year (min.)
  • Colli Fiorentini: Aged for a year (min.)
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