chianti

For many years, “chianti” was the p.c. name used for very ordinary wine more often referred to as “dago red.” Bottled in squat, straw-covered bottles that could be used as candle-holders afterwards, the wine never saw the dirt of an Italian vineyard, being produced in mostly in the U.S. and Argentina. Classic chianti, however (which is not to be confused with Chianti Classico), is a dry, full-bodied red wine that takes its name for the Chianti region of Italy, the best-known red wine production are in the country, which covers most of Tuscany. (Happily, Chianti is delicious with the robust Tuscan cuisine. And movie lovers may remember that lovable cannibal Hannibal Lector washed down a meal of census taker and fava beans with a nice Chianti.)

Traditionally, Chianti was a mixture of four or five grape varieties, including Sangiovese, Canailo and two white wines, Trebbiano and Malvasia. Today, Chianti is more likely to be made entirely from the Sangiovese grape. In the Super Tuscans, Sangiovese grapes are blended with Cabernet or other big red varietals.


Chianti Classico is Chianti that’s produced in the original Chianti zone (bordered by Florence in the north and Siena in the south), which is considered the premiere region in Chianti. Vines here date back to the 14th century.

Chianti’s characteristic bouquet of violets, raspberries and cherries is more pronounced in Chianti Classico than in Chianti, and the wine will develop even more finesse through aging. When the word “Riserva” is added to the label, it means that the wine has been aged in oak barrels for at least three years before bottling.

Chianti is a brilliant ruby-red wine that ages to garnet. It has moderate to high acidity and is moderately tannic. Chiantis tend to taste best from five to eight years after the vintage; although Chianti Riservas can be age-worthy.

Chianti prices run the spectrum, from simple jug wines available at under $10 to Super-Tuscans of superior quality. Here’s one place where you definitely get what you pay for.