Usually, people have a curiosity about why Chianti drank more and talked about compared to the other Italian wines in history. Besides, the question is also what makes Chianti the perfect food wine? Chianti wine, pronounced as “kee-on-tee,” serves as the red blend from Tuscany, Italy. These wines are the ones that are primarily made with Sangiovese grapes.
A highlight on the Sangiovese Taste profile wine folly
Common tasting notes that you can get with Chianti wine include red fruits, dried herbs, balsamic vinegar, smoke, and game. You can also pick some of the high-end wines that offer notes of preserved sour cherries, balsamic reduction, dried oregano, dry salami, espresso, and sweet tobacco.
Here is a highlight of the Chianti wines that are worth trying:
- Aged for six months- Colli Senesi
- Aged for six months- Colline Pisane
- Aged for six months- Colli Aretini
- Aged for six months- Montalbano
- Aged for nine months- Montespertoli
- Aged for a year- Classico
- Aged for a year- Rùfina
- Aged for a year- Colli Fiorentini
Chianti: A highlight on the Sangiovese
The Sangiovese forming the majority of the Chianti blend serves as the thin-skinned grape. This is the ingredient that serves as the popular option for translucent wines. When kept in the glass, Sangiovese displays a ruby red color. Besides, with it, the wine also emits flashes of bright burnt orange. It serves as the hue commonly associated with aged wines.
Besides Sangiovese, some of the versions of the Chianti wines contain wine grapes, including the versions like Canaiolo, Cabernet Sauvignon, Colorino, and Merlot. Previously, there had been the use of white grapes in when you buy chianti classico. But, this version of the Chianti is not applicable anymore.
What you will find the most favorable with the Chianti wines are a visceral tasting experience. Overall, it can be said that the Chianti smells and tastes like Italy. Little coarseness and tartness that is flawless make them the classic characteristics of Sangiovese.
A highlight on the Chianti Food Pairing
Alongside the coarse tannin, this wine turns out to be an incredible wine with food. What makes it so distinct is that the high acid cuts through richer fatty dishes. Dry, powdery tannin that you get as a part of the taste of this wine makes Chianti wines ideal with dishes using the olive oil or highlighting rich pieces of meat, including the Bistecca Alla Fiorentina.
Rediscovering Classic Chianti
In the 1970s, there had been a high demand for a rash of vineyard plantings. Rules allowed inferior grapes to contribute to overproduction and underwhelming wines. In the late ’70s, there started the need for bottling wine outside the DOC’s approved grapes.
The quality-minded producers took this strategy and then liked the idea of sparking the creation of super Tuscans. The Chianti rules eventually became modernized that could reflect contemporary winemaking and tastes. Besides, the wine also has a certain percentage of international grapes. Sangiovese remaining dominant makes the Chianti wine still the best.
Trying out the Chianti blend is an incredible idea as it will help one get the scope to relish the new wine taste like never before. Over the years, Chianti wine has grown with an immense reputation, and today people all around the globe are trying it.