2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Chianti (Chianti) is a red dry wine produced in the legendary region of Tuscany (Italy). Chianti is one of the oldest wines, produced for at least 700 years. The name summarizes a group of red wines, among which there are 7,000 varieties.
Chianti is dominated by the Sangiovese variety, which is complemented by the canyon-saturated and other varieties. On the bottle of Chianti is a label with a black rooster, which symbolizes the authenticity of the wine.
Chianti is one of the most Italian wines, and behind its fame are its incredible taste, years of experience in its production and, last but not least, the fact that it is produced in one of the most beautiful areas in Italy.
The seven zones that can produce chianti were determined in 1932 by a special commission. These are Chianti Montalbano, Chianti Classico, Chianti Rufini, and the other four are the hills of the amazing Tuscan cities of Siena, Pisa, Arezzo and Florence.
In 1967, the DOCG classification (Denominazione di Origine Controllata e Garantita) was created and chianti becomes part of it with the specific species Colli Fiorentini, Classico,, Colli Senesi, Colline Pisane, Colli Aretini, Rufina, Montalbano and Montespertoli. Each of these wines is made in one of the above areas and is regulated differently. Chianti Classico is more strictly regulated than other types.
History of Chianti
Undoubtedly chianti is one of the most prized and popular Italian wines in the world, but its history is unknown even to the people of Italy. The first time chianti was mentioned was in the distant year 1300, but then it was described as a low quality white wine. About 30 years later, chianti is already written about as a red and highly valued wine.
It was not until 1800 that Baron Betino Ricazoli described in detail the proportions of the various types of grapes used to make the incredible wine.
Based on chianti is made from the Sangiovese grapes, to which Malvasia neera and Canaiolo are added in small quantities. The two additional types of grapes soften the taste characteristics of the otherwise more specific sangiovese and improve the color of the wine.
In his recipe, Baron Ricacoli added that if one strives to achieve a lighter wine, a mixture of Trebiano Toscano and Malvasia Bianca wines should be added. With the addition of these white wines, which has taken place in the past, chianti turns into a bad rosé wine.
The tradition of blending a small proportion of white varieties dates back to the 19th century, and its founder is considered to be the baron. The main purpose of this is to soften the otherwise very aggressive tannins.
Because of its decent price, however chianti has continued to be in high demand, but not among wine connoisseurs. Merlot, cheese and Cabernet Sauvignon are then added to the sangiovese to improve the taste of the wine. The result of all these improvements over the years is one - and to this day most Italians do not know exactly what chianti is.
Characteristics of Chianti
According to modern rules for the production of chianti, this amazing red wine is made from a minimum of 80% sangiovese, and the remaining 20% is distributed by choice from other grape varieties. This means that if a person buys several bottles of chianti from different producers, he can try so many different types of wine.
Wines of controlled and guaranteed origin from chianti must meet several basic requirements. These are an intense slightly tannic flavor; bright ruby color; delicate aroma with fresh shades of violets.
The variety of chianti wines is really great and navigating can be really difficult. Wines that are labeled as Chinati are ordinary table wines that do not have special quality claims. They are suitable for the fastest consumption and are reasonably priced. The best Chianti wines are Chianti Classico and Chianti Rufina. These are both subregions in Chianti, from which currently comes the highest quality wine of this kind.
Serving to Chianti
According to sommelier, the incredible qualities of chianti wine are evident when it is combined with foods with higher acidity, as well as with meat dishes with thick sauces.
Chianti can be drunk both when young and old. The young chianti combines perfectly with roasted meat, and the denser and more complex aged chianti is amazing with game and cheese.
The younger chianti is a good company of spaghetti marinara or other red sauce, chicken schnitzels, meat sandwiches, pizza. Suitable are pizza margarita, sausages, cheeses such as Parmesan and pecorino. Caesar salad, served with young chianti, is a real delight for the senses.
The more mature species are combined with primavera pasta, grilled chicken, grilled eggplant, beef cutlets. Chianti classic shows much more elegant and sophisticated shades of dried herbs and leather. It goes well with risotto with mushrooms or chicken, garnished with a light cream sauce with mushrooms and a garnish of stewed broccoli.
Chianti Classic unfolds its amazing taste with a simple dish like baked steaks with savory and mashed potatoes. Grilled fish, bolognese paste are also suitable.
Chianti Classico Reserve is one of the best representatives of this wine and of Italian wines in general. So it is no wonder that it goes best with classic Italian food. Fettuccine with tomato sauce, juicy steak, ravioli with mushrooms, roast meats, wild boar dishes, lasagna, roast lamb become even more irresistible with a glass of Chianti Reserve.
