Wine in Tuscany – What is Chianti?
Many people travel, have travelled, and will travel through Tuscany. And sure many have gone through the wonderful Chianti region.
Alright, but what is Chianti? This large composition of literally thousands of estates (local governments, small, medium, and large producers like Mondavi and Sonoma, and so on, and many Italian ones) come together to form the Chianti region in Tuscany. The region has become famous for its rolling hills changing in color every season and at every turn of the road, their colors embracing all hues of the hot side of the spectrum. But Chianti is also wine, another thing that pops in the mind of so many people when you say Italy or Florence or SIena…well, the idea is that few really know that Chianti is a mix of different kinds of grapes. The ratio is fixed to the following: Sangiovese: 75.0% – 90.0% Canaiolo Nero: 0.0% – 10.0% Malvasia Bianca Lunga: 0.0% – 10.0% Trebbiano Toscano: 0.0% – 10.0%.
These grapes alone would not give you the full body and bouquet that a good Chianti has. Yes sure, you may have tasted the seven dollar a bottle Chianti at the liquor store. That is not Chianti. That is a product called Chianti, that vaguely resembles the original. Really good Chianti can stand the contest against a good Barolo, Brunello, Nobile, or what have you. One rule: if it tastes a little sweet, it is not good wine, if it gave a head hake, tinted your lips, and gave you heartburn, it wasn’t a good wine. More, good wine goes with food. Trust me on this, wine at the bar or before eating misses its complement.
Want to know more? Go to the Consortium of Chianti site: www.chianticlassico.com
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