A Quick Guide To Chianti
Thanks to the distinctive, and now notoriously naff, packaging bulbous, straw wrapped, flasks Chianti was one of the most instantly recognisable wines in the world. Generally a light, acidic wine it was just perfect for washing down a pizza or quick pasta dishes.
But developments since those days have raised the quality substantially. The hilly land between Florence and Siena are the picturesque homeland of Chianti and Sangiovese. But Chianti is almost always a blend, the Sangiovese mixed with a proportion of Canaiolo or perhaps Colorino both red varieties while some producers persist with adding a little of two whites, Trebbiano or Malvasia.
The Chianti of today, while still lightish in body, has benefited from improved wine making. Aromas of fresh cherries should be detected, perhaps with a slight earthiness or savoury edge in the flavour. Expect a splash of cherry and plum fruit in your glass any maybe an edge of tobacco or spice. Crisp acidity is the hallmark.
The better quality vineyards are grouped into a area - labelled, surprisingly enough as Chianti Classico. There are in Chianti such as Chianti Colli Fiorentini, Colli Senesi and Chianti Rufina. After the Classico region, Rufina, is generally acknowledged as the better quality but, to be honest, you will be hard pressed to detect distinctive regionality from many bottles.
The regional map above is viewable in a larger scale on .
