Chianti

Chianti is a dry, medium-bodied red from Tuscany, Italy, made mainly from Sangiovese. Expect juicy cherry and red plum with herbs, violet, spice and an earthy edge. Its fresh acidity makes it an absolute natural with Italian food, especially pizza, lasagne, spaghetti bolognese, tomato-based pasta, meatballs and roast meats.

Taste:

Cherry, herbs and plenty of that classic Tuscan freshness.

Chianti is typically dry and medium-bodied, with high acidity and moderate tannins. Expect red cherry, sour cherry, red plum and cranberry, often joined by violet, dried herbs and savoury spice.

Oak-aged examples can bring flavours of vanilla, cedar, tobacco and leather, while more mature bottles may develop dried fruit and earthy notes.

Styles vary considerably depending on where the wine comes from and how it's made, from fresh and juicy bottles designed for drinking young to much more structured, complex wines.

But that bright acidity is the key to Chianti's charm. It doesn't just want dinner. It has already booked the table.

Food Pairings:

If tomatoes are involved, Chianti is one of the easiest bottles to reach for.

Try it with lasagne, spaghetti bolognese, beef ragù, meatballs in tomato sauce, tomato and basil pasta, penne arrabbiata or aubergine parmigiana.

Pizza is another classic match. Margherita, pepperoni, prosciutto, sausage, mushroom and meat feast pizza all work beautifully with Chianti's acidity and savoury flavours.

For meat, try steak, roast beef, roast pork, pork chops, Italian sausages, roast lamb or lamb chops.

It also works brilliantly with mushroom pasta, mushroom risotto, roasted vegetables and dishes packed with basil, oregano, rosemary or other Italian herbs.

For cheese, Parmesan, Pecorino and mature Italian cheeses are excellent choices.

Similar Wines:

If you enjoy Chianti, Sangiovese is the obvious grape to explore further – it's the variety responsible for Chianti's signature cherry, acidity and savoury character.

Rosso di Montalcino offers another fresh, food-friendly expression of Tuscan Sangiovese, while Vino Nobile di Montepulciano brings more richness and structure.

For the serious end of the Sangiovese spectrum, Brunello di Montalcino turns up the power, complexity and ageing potential.

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More About Chianti:

Chianti comes from Tuscany in central Italy and must contain a high proportion of Sangiovese, although other permitted grapes can also be included depending on the specific appellation.

And here's where the labels start getting interesting.

Chianti covers a large area of Tuscany, while Chianti Classico comes from the historic heartland between Florence and Siena and follows its own stricter production rules. You'll recognise many Chianti Classico bottles by the famous black rooster – Gallo Nero – on the label.

You'll also see terms such as Riserva and, within Chianti Classico, Gran Selezione, indicating wines that meet additional ageing and production requirements.

So yes, ordering "a Chianti" can lead you down an entire Tuscan rabbit hole.

At least there's pizza at the bottom.