Chianti Classico

More than a simple wine, Chianti is the symbol of our being a people that loves food. Chianti and Chiani Classico, though, are two different things. While the first is a product from a rather wide area, in six of of the ten Tuscan provinces, the label “Classico” describes the production of nine towns between Siena and Florence. It is a historic zone, which is traditionally ideal for vine growing. Vines are grown and regulated more strictly. Only since 1996 has Chianti Classico become an autonomous Docg. The queen grape is the Sangiovese, which must be present in a quotiant of atleast 80%. With it there are the historic companions, colorino and canaiolo, or more recently merlot and cabernet sauvignon. Since 2006 the addition of white trebbiano and malvaisa grapes has been prohibited, while this is not the case for Chianti. The youngest versions of the Chianti Classico accompany Tuscan cooking that includes soups, cold cuts, meats and cheeses. With the passage of time (the Reserve waits for atleast two years before selling them) they acquire complexity and structure. The Sangiovese goes well with roasts, seasoned cheeses and classic steak. An unmistakable standard is the Gallo Nero, the emblem of the Lega del Chianti, which from the early 1300s oversaw this territory.

(Portions of this article first appeared in "Toscana & Chianti News")
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