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Wine Baby’s Guide to: Chianti

Does anyone else’s mind go straight to “Silence of the Lambs” when they hear the word Chianti? No? Just me?

I’m pretty sure that quote subliminally made me avoid Chianti when I first started drinking wine, but I’m so glad I don’t have that aversion anymore, because Chianti and other Sangiovese-based wines couldn’t be more perfect for pairing with all my favourite Italian foods.

This wine is another blend named after the region in which it’s grown – in this case, the Chianti region in Tuscany, Italy.

The larger Chianti DOCG (denominazione di Origine Controllata e Garantita) is made up of eight different subzones, including the Chianti Classico DOCG which encompasses the historic boundaries of the region and is considered the best of the best.

One of the cool things about the grapes used in the Chianti blend is that they are strongly influenced by the climate and terroir in which they are grown, and with the wide range of soils found within the Chianti DOCG, this makes for a lot of opportunities to really transport you to a particular place and time as you drink the wine.

The climate is Mediterranean with a long summer, warm days and cool nights, and has the help of Tyrrhenian Sea to help moderate the humidity.

They’ve also got everything from well-draining schist to clay, which retains more moisture. This results in a range of well-structured to softer wines, respectively.

It would be a very interesting experiment to try a wine from each subzone to compare their different expressions and quality.

TASTING CHIANTI

As mentioned above, Chianti is made primarily from Sangiovese grapes. By law, Chianti wines must be made up of a minimum of 80% Sangiovese, and over the years has grown to range all the way up to 100%.

Traditionally it was blended with local grapes like Canaiolo, Colorino, Trebbiano and Malvasia. However, it is also now acceptable to mix in the French-born Cabernet Sauvignon and Merlot.

It is also worth noting that there are numerous different strains of Sangiovese that also each have their own expressions, but that’s more advanced than we need to get into here.

Today we will be talking in general terms so you can dip your toes in and begin exploring from there.

Colour

Sangiovese on it’s own is not overly intense in colour, and usually has an orange tint around the edges, but the other grapes of the blend help to deepen it.

Nose

Chianti isn’t know for being a fruit-forward wine. Most of the fruit that is apparent is more on the dried or tart side. Think dried or sour cherries and plums.

Much more apparent are the earthy, savory and unique flavours of balsamic, roasted tomato, dried meats and exotic spices. Also espresso, chocolate, leather and cedar.

Many of these aren’t notes that you would usually be looking for in a wine, so it’s fun to really let your imagination go wild while tasting a Chianti to find all of the little nuances.

Palate

Chianti is most distinguishable on the palate by it’s high acidity and strong structure. This is definitely food-friendly wine. Many might say it *needs* food, but I’m personally a fan regardless.

The super high acidity comes from the Sangiovese, which is more delicate on it’s own, with moderate to high tannins and medium alcohol.

Blending with the now-popular cabs and merlots helps to bump up the power, but winemakers need to be careful or the Sangiovese can get overwhelmed. That’s why the required percentage of Sangiovese is so high.

Chianti is also always super super dry, and will be medium to full bodied depending on the blend.

Pairing

The acidity in this wine makes it an excellent food pairing wine.

Acid in wine is great for two things – it can either help to cut through meals that are particularly fatty and refreshes your palate between bites; or it can help balance out a particularly acidic meal.

Because of this, Chianti is the perfect pairing partner for the acidity that tomatos bring. Tomato-based pasta sauces are Chianti’s best friend.

Want a starter to go with? A balsamic dressed salad or bruschetta would do well. How about a caprese salad to add a bit of fatty cheese to cut through? Delicious!

SHOPPING FOR CHIANTI

As I mentioned before, there are eight different subzones within the Chianti DOCG. Sometimes these are specified on the label, but not always.

There are also some key terms you will want to keep in mind while scoping out your options:”Classico” means it’s coming from the Chianti Classico DOCG, the historic boundaries of the Chianti region, and contains some of the best growing sites for the grapes.

Chianti Classico wines must be aged for a minimum of 1 year before release. The same goes for Chianti Rufina, which is generally considered to be the top spot for wines in the greater Chianti region.

“Riserva” Chianti Classico wines are only made in particularly good vintage years and from grapes in the best vineyard sites. These wines have a longer aging requirement, at two years.

Top quality Chianti made outside of the Classico subzone is labelled with “Superiore” and is subject to stricter rules than a generic Chianti.

So are you a Chianti fan? Or do you prefer a different Sangiovese-based red? Let me know in the comments?