Chianti

Chianti is one of Italy’s most iconic wines, deeply rooted in the rolling hills of Tuscany. Its story dates back to the 13th century, with the region formally recognizing Chianti as a designated wine area as early as 1716. The wine itself is closely tied to the Sangiovese grape, which forms the backbone of nearly all Chianti blends. Traditionally, Chianti was bottled in the recognizable “fiasco” straw bottles, but today most producers use standard glass bottles while maintaining the wine’s rustic charm and vibrancy.

There are several types within the Chianti category. Classic Chianti, often labeled simply as “Chianti,” is crafted mostly from Sangiovese and made across a broad area. Chianti Classico, from the region’s historic heartland, is known for stricter production standards and often delivers more complexity and aging potential. You might also encounter Chianti Riserva, which is aged longer and typically exhibits deeper flavors, as well as the Chianti Superiore and Chianti Colli Senesi, two area-specific subtypes that offer distinct terroir-driven expressions.

What sets Chianti apart from other Italian reds is its characteristic bright acidity and moderate tannins, which make it particularly food-friendly. Its flavor profile leans toward tart cherry, dried herbs, and earthy undertones, sometimes with hints of leather or spice, depending on the blend and winemaking style. Chianti is less robust than some of its Tuscan cousins, such as Brunello di Montalcino or the so-called “Super Tuscans,” yet it remains distinguished by a lively freshness and versatility.

Chianti pairs beautifully with a variety of dishes, thanks to its high acidity and savory notes. Classic Tuscan fare like roast meats, grilled vegetables, and aged cheeses are natural companions. It’s especially well-suited to tomato-based pasta dishes, pizza, and cured meats, making it a staple at many traditional Italian tables.