Sarah on March 20, 2014 3 Comments Chianti: Drink It In First things first: Chianti is not a grape varietal; it is a term to describe wines produced in a particular region of Italy. Now that we’ve cleared that up… Chianti is made predominantly using Sangiovese grapes. Of all the red wines, Chianti may take the cake as a fan favorite. It goes well with dinner and is a smooth, flavorful wine with rich texture. So grab a bottle and bury your nose in everything you need to know about this delicious wine. The Origins of Chianti In 1716, the Grand Duke of Tuscany Cosimo de’ Medici III decreed that the region of Chianti could start producing wine. Chianti is actually the name of an area in the heart of Italy, arguably the wine capital of the world: Tuscany. Florence, Pisa, and Siena are part of this glorious wine region, which covers 70,000 hectares of vineyards. Within Chianti are several different subzones that produce amazing wine, the most notable of which are Classico and Rufina. Wine connoisseurs will tell you that Chianti Classico produces the best wine of the region. Those straw baskets that serve as wine holders? You can thank Chianti for that. The wine was originally bottled in those, which are known as fiascos. They have since become a symbol of cheap wine, but the pros know that Chianti produces some of the finest wines in the world. Italy has worked hard to reverse the stigma that the country produces cheap wines – and Chianti bottles are proof of that. Up to Code The red wines produced in the Chianti Classico region must be composed of at least 80 percent Sangiovese grapes – whereas elsewhere in Chianti, wines only need a minimum of 75 percent. Sangiovese grapes are red (obviously) and grow very well in the Chianti Classico region. Sometimes, when wines from this region are not 100 percent Sangiovese, they are blended with either small amounts of white wine or other local red grapes, such as Canaiolo Nero to Cabernet Sauvignon. Certain white grapes – such as Melvasia and Trebbiano – are prohibited from being in Chianti. Quick Guide to Chianti Serving Temperature: 57–60°F Storage Temperature: 55°F Suggested Food Pairings: Spaghetti Bolognaise, Meat-based pasta dishes, Mozzarella cheese Suggested Glass Shape: Because of the variety in complexity, any red wine specific glass will do. – View Example Chianti Classico – which has around 7,000 hectares and more than 600 growers – actually has its own production code. Growers who produce Chianti Classico are part of a consortium to ensure quality, and wines that meet the standard are given the treasured symbol of a black rooster on the neck of each bottle. Why a black rooster? The symbol actually symbolizes the peace between Florence and Siena. These two Tuscan cities rivaled each other for centuries but have since come to terms – and, for that, wine lovers everywhere say, “Thank you.” Chianti Superiore Chianti Superiore is produced in several Tuscan provinces, such as Florence, Pisa, Pistoia and Prato. This has the strictest of requirements, produced only from grapes that are cultivated in Chianti wine areas or vineyards that are registered as being part of the Chianti Classico subzone. It must be aged for at least nine months – three of which must be in the bottle – before it can be sold. It is lower yield, higher in alcohol content and dry exact. Why Sangiovese? If there were a king of Chianti grapes, Sangiovese would clearly wear the crown. This superstar can also be found in: Brunello Montepulciano Morellino Prugnolo Gentile What’s more, these guys have clones, and the wine consortium for the region – Consorzio del Vino Chianti Classico – has a program to approve their use. More than 230 variants of these grapes have come before the consortium – only seven of which were approved after years of planting and fermentation trials. How’s that for elite? Tips for Drinking Chianti Depending on your tastes, there are several different producers you should try: Everyday Drinking: For around $10 a bottle, drink in a bottle simply labeled “Chianti” from Castello D’Ama, Carpineto, Fontodi, Ruffino or Piccini. These bottles are fruity – similar to a cherry taste – and higher in acidity than other bottles. Pair it with red-sauce pasta dishes, pizza or chicken cutlets. Pro tip: Buy it as young as possible, as “vintage” simple bottles are only a few years old. A Bit More Taste: Want something a little more complex? Wine specifically labeled “Chianti Classico” or “Chianti Rufina” complement dishes like veal, eggplant and pasta primavera. See if the bottle is noted as Riserva – that means it the wine has been aged in oak for at least three years, if not more, which adds some depth and a touch of vanilla. Not bad for roughly $20 a bottle. Over the Top: If you are ready for the best of the best, get a serious Chianti Classico Riserva, like the Castello D’Ama Bellavista. For $1,000 a case, you can be sure your palate will thank you. One of the best things about Italian wines is that they are always food-appropriate. In other words, they are built to complement your meal, so it’s hard to go wrong. Grab a bottle, pull the cork and pour yourself a glass of this wine steeped in tradition and taste. Recommended Reading: How to Store Your Wine: Tips You Should Know How Oxygen Improves the Nose and Flavor of your Wine 4 Dirty Little Secrets About Regional Wines The Origins of Pairing Wine and Cheese
Donna says October 31, 2017 at 11:36 pm Thank you for this information. Very well written, to the point and interesting. Reply
Kaye Illick says June 16, 2018 at 4:22 pm I know it is a Italian Wine, but can I serve Riserva Ducale Chianti Classico with my pork tonight. Or would It be better to save it for Italian night and not have Wine tonight? Reply
John M says December 10, 2018 at 11:16 am it is a matter of choice… Do not let anyone tell you who what when why or how to drink wine… just remember to always finish the bottle always finish the bottle. To answer your question yes Reply
