Don't know much about Chianti? All the information you'll ever need!

My fascination with Chianti was recently piqued when I went to a local Italian restaurant for dinner. My friends and I ordered some, and it came to the table in a bottle laden with straw braiding. I was curious about the straw, and the more I thought about it, the more I realized that I know nothing about this wine.

I did the old Google search, and found an essay at Pantagruel.com. I've picked out the quick facts for your convenience, but I encourage you to read the whole essay. It's worth the time, and it might just leave you with a new found fascination with Chianti! (especially when you find out that these days, straw braiding is only popular outside of Italy, and it's considered a trick to bait tourists and "victims of stereotypes.")

Here are the Chianti quick facts....

Tuscan dry red wine of high quality – DOCG (Denominzione di Origine Controllata e Garantita) The most popular Italian wine outside Italy. Father of the first blend of Chianti – Baron Bettino Ricasoli, the middle of the 19th century. 7 production areas: Classico, Rufina, Colli Aretini, Colli Fiorentini, Colli Senezi, Colli Pisane, Colli Montalbano. Up to 10 of grapes could be used in Chianti. Red autochthonous grapes: Sangiovese (min 75%), Canaiolo, Colorino, Mammolo, Malvasia Nera. Other red grapes: Cabernet Sauvignon, Merlot, Syrah. White local wines: Trebbiano, Malvasia Bianca. Over 1000 producers. The most successful years (over the last 20 years): 1985, 1988, 1990, 1995, 1997, 1999. Has inherent aroma (wild cherry, wild berries, violets) and taste (ripe berries with refreshing acidity taste and well structured tannins). Chianti Classico and Chianti Ruffino are produced in accordance with stricter standards and typically appraised more than the others. There are two major categories of Chianti (independent of production area): Normale. Unofficial category; as a rule this wine is not made for long storing and is drunken within 2 years after release. Riserva. It is produced only in the best years from the best vineyards. The wine is to be aged in barrels and bottles (at least 2 years for Chianti Classico) and has a higher content of alcohol (min 12,5 for Chianti Classico).

Comments

[Keith D.]

I too have recently been looking at Chianti and studying up. As a lead in bought a $7 bottle of Sangiovese. It was pretty good but did not last well. I'm the only one drinking it and I don't drink much. From what I understand classic Chianti is a lighter fruiter blend. A lot of that is due to the white component. More recent blends (were called super Tuscans) using french grape (cab, merlot, shiraz) varieties, instead of native Italian varieties, and no white, with 70-75% Sangiovese, has a heavier, more complex quality.