Chianti produces the most popular wines to come from Central Italy, which are known for their bold and intense flavours and great ageing potential. The wines made in Chianti are not just food-friendly, they perfectly capture the Italian culture that celebrates abundance, heartiness and leading a good quality life.
Geographical location
Situated at the foothills of the Apennine mountain-range that runs along the length of peninsular Italy, Chianti is located between the prominent Italian cities of Pisa, Siena and Florence. The region is divided into seven sub-zones, namely- Chianti Rufina, Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano, and Chianti Montespertoli.
Grape Varieties
Since 1996, Denominazione di origine controllata e garantita mandate requires that Chianti DOCG wines must have 70 percent of the principle grape variety- Sangiovese. The wines can be blended with native grape varieties like Colorino and Canaiolo or international grape varieties like Cabernet Sauvignon, Cabernet Franc, Syrah and Merlot. However, winemakers must ensure that the quantity of Cabernet Sauvignon and Cabernet Franc doesn’t exceed 15 percent (between the both of them) in the blend. DOCG also permits winemakers to blend white wine grape varieties like Malvasia and Trebbiano up to 10 percent. The regulations are, however, different for Chianti Classico, which must contain 80 percent Sangiovese. DOCG has also prohibited the use of white grape varieties for making wines that fall under this classification.
Sangiovese
Sangiovese is the principal grape variety of the Chianti region. It is a thin-skinned black grape that is known for its high levels of tannins and acidity. The late-ripening grape has aromas of red cherries, plums along with dried herbs. Ageing in small oak barrels or large casks helps soften the tannins in the wine and gives it notes of spices. The expressions also gain meaty and earthy aromas with bottle ageing.
Winemaking
There are two schools of winemakers in the region. The traditional winemakers produce rustic expressions by maturing their wine in older oak barrels, which are paler in colour and have a leaner body, with pronounced meaty and dried fruit flavours. Meanwhile, winemakers who follow a more modern approach use reductive winemaking techniques by maturing their wines in smaller oak barrels. These refined expressions attain flavours of clove, smoke and vanilla from new oak barrels along with a much deeper colour and tighter structure.
Labelling Classifications
Here are some common labelling terms that are used to convey the quality of the wine and where it comes from:
Chianti DOCG: These are easy-drinking inexpensive wines with fruity flavours that are made using grapes from anywhere in the Chianti DOCG region. However, if a wine is made using grapes from vineyards of a specific sub-zone, then it will say so on the label. Such wine will definitely be of higher quality. Two sub-zones worth mentioning here are Chianti Rufina DOCG and Chianti Colli Senesi DOCG.
Chianti Classico DOCG: The vineyards falling under this classification are at a relatively higher altitude which slows down the ripening of the fruits and gives them higher acidity and more herbaceous notes. According to the regulations, all Chianti Classico DOCG wines must be aged for 12 months before being released in the market.
Riserva: Wines falling under this classification must be aged for 24 months, out of which, bottle ageing should account for a minimum of three months.
Gran Selezione: This is the highest distinction in the Chianti Classico wines. These expressions are made using grapes from a single estate and the wines are aged for 30 months (2.5 years). There is no guideline regarding oak ageing, however, most winemakers do mature their wine in oak for a part of the prescribed 30-month ageing period.
Food Pairing
The racy acidity of Chianti makes it incredibly compatible with foods that are equally or more acidic, like tomato-based sauce, vinaigrettes, etc. The acidity also cuts through fattiness in a dish, due to which the wine pairs well with dishes loaded with cheese.
The most suitable pairing for Chianti is Italian cuisine as what grows together goes together. An indulgent Pizza Margherita, pasta in Arrabbiata sauce or a hearty Spaghetti Bolognese will pair well with the wine. Due to high tannins, the wine also complements meaty dishes like chicken vindaloo, burrito bowls and lamb chops.
Alternatively, you can pair the wine with cheeses that have complex and evolved flavours, such as Parmigiano-Reggiano, Grana Padano and Pecorino Romano and blue cheese.
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