An Etruscan export since the 7th century BC, Chianti is the 3rd most recognized wine in the world. But how much do you really know about Sangiovese, Chianti’s main grape?
What? Chianti’s not just Sangiovese? No. Barone Ricasoli of Castell di Brolio – winemakers since 1141 – is credited with the original 1874 recipe. He combined Sangiovese with Canaiolo, another red grape, and Malvasia, an ancient white varietal. In the 20th century, winemakers added the ubiquituous Trebbiano to the blend.
What is the difference between Chianti and Chianti Classico? Chianti Classico refers to the wines from an area between Florence and Sienna established by Cossimo de’ Medici in 1716. It is one of eight Chianti DOCG zones, each denoting a specific terroir in Tuscany.
Great, thanks, what about when it says, “Riserva,” on the label? This refers to the minimum aging requirements of the DOCG which for Chianti is two years.
What are some hallmark characteristics of Chianti? The warmer the climate, the riper the fruit. In a Chanti you’ll notice sour cherries and an herbal bouquet. In addition, old world wines often have a mineral quality and Chianti is no exception. It is a medium-ruby color and can be medium to full-bodied depending on the concentration. Note: the lower the yield and the smaller the berries, the higher the pulp-to-skin ratio and thus the higher the concentration and the more tannic grip, resulting in a fuller-bodied wine.
(Uhh. 
What’s tannic grip? Tannins, from grape skins, stems and seeds, give a wine its astringency and bitterness.)
Why the hype? Wondering why Chianti is so well known? Well, the high acidity, and the astringency of the tannins make for an incredible combination with food, particularly Italian food, as the acid in the wine pairs well with the acid in tomatoes. Further, the meat in, say, Lasagne alla Bolognese, softens the astringency.
Can I get a translation? Sangiovese means “blood of Jove,” King of the Gods and of Thunder. But that’s not the only name this grape goes by….
Brunello di Montalcino is made from 100% Sangiovese grapes. From a region south of Chianti, the warmer, drier climate means riper fruit characteristics and the higher altitude of the Montalcino hills means the vines here yield smaller grapes and thus…yes, you’ve got it, a fuller-bodied wine as compared to Chanti. In addition to being known as “Brunello” in Montalcino, Sangiovese is referred to as “Prugnolo” by the makers of Vino Nobile di Montepulciano. (Not to be confused with Montepulciano d’Abruzzo which, though it does contain Sangiovese, is primarily the varietal Montepulciano.)
Salute!
