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Chianti
Chianti is a wine-producing area in the Tuscany region of Italy and also
lends its name to the wines produced in that area. By law, Chianti must be
comprised of at least 80 percent Sangiovese grapes, which are small and dark,
take a long time to ripen and flourish in hot, arid climates. Flavors are fruity
and include strawberry, cherry and plum, and the wine displays medium to
high acidity with a finish that tends toward bitterness.
As Chiantis must only contain 80 percent Sangiovese grapes, this allows for a
lot of experimentation for winemakers to account for the other 20 percent.
Currently, a popular addition to Sangiovese is Cabernet Sauvignon, which is
actually outside the traditional blending guidelines for Chianti and therefore
cannot be called Chianti. These wines have come to be known as “Super
Tuscans.”
For a long time Chiantis were distinguished by their short, stout bottles
enclosed in wicker and readily available in Italian-American restaurants.
While some can still be found in this packaging, the majority of modern
Chiantis now come in traditional wine bottles. Vastly improved in appearance
and quality, Chianti has shaken off its poor image from decades past and
become a popular wine in the United States.
Suggested Food Pairings:
Red meat
Lamb
Pasta with red sauce
Pork
Gouda cheese
Back to Wine Styles
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© 2009 The Common Connoisseur | All Rights Reserved.
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