By Robert Giles

While we have become accustomed to the Italian-American versions of some classic dishes, the wines have survived as authentic representations of the history of Italy. Part of this is their reliance on native Italian grapes rather than using the more well-known noble varieties of France. The use of these native grapes as the basis for their wines allows for a strong cultural identity within Italian viniculture.

There are many fantastic grapes such as nebbiolo, barbera, vermentino, and pecorino, but in this blog we will focus primarily on the grape of the Chianti region, sangiovese.

The sangiovese grape lends itself well to wines that are powerful and able to age for many years. Used in the strong wines of Brunello, Montalcino, and Chianti, sangiovese based wines are often characterized by medium tannins, lighter body, and high acidity. Barrel aging can add flavors of oak and tar while younger wines show fresh strawberry flavors and aromas of sour cherries.

Chianti as both a region and wine has evolved in the last eighty or so years. The original growing area of Chianti was established in 1716. The wines of this area were originally a sangiovese dominant red blend that contained small amounts of native red and white grapes to finish off the wine. In 1932 the Chianti region was redrawn with new sub regions and a larger overall area. The important area of note from this change was the Chianti Classico region as it consists of the original Chianti area. The other name you may see is Riserva which means that it has had 6 months of barrel aging and 3 months of bottle aging before release.

By the late 90s, after several high level Chianti producers began producing Tuscan blends in the 70s that had fewer restrictions, the producers of Chianti were allowed to begin blending in traditional noble varieties such as cabernet and merlot. The best part of all these changes is that there are fantastic wines that hold true to both the traditions of the region and the forward thinking of the younger generations.

Banfi Chianti Superiore is a great example of a younger wine that showcases the fresh and fruity flavors possible. Black cherry, plum, vanilla, and hints of tobacco are the hallmarks of this rich and complex wine. Balanced acidity and tannins make this a great pairing for gnocchi, mushrooms, rich cheeses, and cured meats.

La Spinetta Chianti Riserva is an example of the complexities found in the newer styles of Chianti. Made of 100% sangiovese and barrel aged for 24 months, this wine is full of fresh blackberry and dark cherry flavors with notes of spice and leather. Complex mineral notes and fine tannins round out the palate and give this wine the ability to enjoy now with rich beef dishes or age to enjoy a softer and richer wine in a few years.

Moving into the wines of the classico region, Volpaia Chianti Classico is a perfect example of what to expect from these wines. Rich cherry, raspberry combine with almond and a touch of earthiness to deliver a fantastic wine. The tannins are lively and full of edges but don’t overpower the fruit.

For a more complex tasting, Nozzole Chianti Classico Riserva may be a perfect choice. Plum and black cherry are present from the beginning and are rounded out by the vanilla, clove, and mineral notes from the barrel aging. Rounded tannins and medium body complete this wine. Pair with strong beef dishes and cheeses.

These are just a few of the wines that make up the breadth of the Chianti style. They can also be a gateway into the similar Tuscan-style red blends that use similar blends on top of their sangiovese base. While not the first thing that everyone will reach for, these wines make for fantastic pairing options that can truly complete a meal.

If you are interested in taking that leap, or just not sure what your next step in the Chianti world should be, feel free to ask any of our wine specialists and we can point you towards your next great wine. Saluti!!