Chianti, pronounced “kee-on-tee”, is a red wine blend from the Chianti region of Tuscany, Italy, made primarily with Sangiovese grapes. You used to see it in a squat bottle wrapped in straw, but now days most producers use standard bottles and have left the straw off completely.
The history of Chianti dates back to at least the 13th century with the earliest incarnations of Chianti as a white wine. Over the years, Chianti has evolved into the red blend you see today.
The first known “Chianti recipe” was created in 1872, and recommended 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca. In 1967, the Italian government formerly established the “Ricasoli formula” as a Sangiovese-based blend with 10-30% Malvasia and Trebbiano. Some producers, however, wanted to make it their own way and were forced to sell them without the “chianti” label as vino da tavola. These lower classified wines were so well received by the international critics that they were coined Super Tuscans. Their success has encouraged the government to allow some of these vino da tavola wines to be labeled as Chianti.
Common tasting notes include red fruits, dried herbs, balsamic vinegar, smoke, and game. These savory flavors, high acidity, and strong tannins make Chianti amazing with food as it can stand up to bold flavors without issue. Rich meats, game, tomato sauced pastas, and olive oil-based dishes pair wonderfully. We’ve also heard a nice Chianti pairs well with liver and fava beans.
Check out some of our favorite Chianti wines at every budget!
Badia a Coltibuono Coltibuono $10-$20
Aromas of ripe black-skinned berry, scorched earth and licorice carry over to the easygoing palate along with mature plum. Tight, dusty tannins provide light support and leave a drying finish.
Castello di Gabbiano Chianti Classico $10-$20
Lovely red fruity notes with hints of strawberries, red cherry and baking spice. A fruit-filled palate of red cherry, tobacco with additional earthy and spicy notes. The firm tannins balanced by fresh acidity and good complexity.
Castello di Albola Chianti Classico $20-$30
Rose and red berry aromas shape the nose on this fragrant red. Linear and vibrant, the lithe, savory palate offers sour cherry, red currant and hints of baking spice set against bright acidity and polished tannins.
Ruffino Riserva Ducale Chianti Classico $20-$30
This complex wine is characterized by cherry and violet notes with delicate hints of tobacco, white pepper, and a touch of flint. The palate is well balanced with velvety tannins, firm acidity, and a lingering finish of rosemary.
Antinori ‘Peppoli’ Chianti Classico $20-$30
Intensely fruity notes of cherries and red currants on the nose which fuse very well with the typical sensations of violets which characterize Chianti Classico. The palate is savory with a tasty vein of acidity together with silky and polished tannins.
Monsanto Chianti Classico Riserva $20-$30
The estate’s mid-weight silky textured presents attractive notes of super ripe red fruits grilled herbs and spices on an ample yet classically built frame that captures the generous warmth of the vintage while maintaining a sense of freshness as well as restraint.
Barone Ricasoli Colledila $50+
Mature and enveloping, giving the pleasurable Bohemian authority of crushed red flowers, sandalwood, hot crushed stone, toasted hazelnuts and sweet amaretto. There’s more in the background with Mediterranean notes of juniper berries and fresh marjoram.
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