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Chianti Wine
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Thank you for visiting Chianti Wines. We try to provide you with the most complete information we can about how to use wine with food. If you have recipes to contribute, please do and we will give you credit if you wish. We update our sources constantly. Please scroll down to learn more.
How to Use Chianti Wine with Food game
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Chianti is a red wine, strong and bold. It goes well with well-seasoned foods. Chianti Classico has a "Black Rooster" emblem that the wineries have started using to build regional recognition. It is one of the great wines to use with game such as beef, lamb, pork, veal, venison, elk or antelope because its distinctive flavor and it has the right acidity to cut through and clean the taste of game.
History and Characteristics
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Chianti is the great wine of Tuscany, Italy. Only wine grown in this area can properly be called Chianti, although some other areas are using the name on their labels.
Chianti was first identified as a type in the 13th century. Its primary red grapes are Sangiovese and Canaiolo, while the main whites are Trebbiano and Malvasia. The seven Chianti zones have been defined by the Dalmasso Commission in 1932: Chianti Classico, Chianti Montalbano, Chianti Colli Fiorentini (Florentine hills), Chianti Rufini, Colli Senesi (Siena hills), Colline Pisane (Pisan hills) and Colli Aretini (Arezzo hills)
The region of Chianti is roughly six times the size of Napa. The wine is one of the oldest in the world, tracing its origins back at least 700 years. Over the past two decades Chianti has been on the upswing. Wine making has been modernized and winery facilities updated. And the fiasco (straw bottle) has been replaced by a Bordeaux-shaped bottle.
The uniform high quality of Chianti is the result of some far-sighted producers and government regulations. Chianti is a Denominazione di Origine Controllata e Garantita (DOCG) wine, the highest level of wine in Italy. DOCG regulations, which literally guarantee that a wine is what it says it is and comes from where it says it comes from, also set standards such as putting a ceiling on crop yields to increase the wine's concentration.
Because Sangiovese is not a particularly dark grape, Canaiolo has been used in the past to add color for Chianti. Trebbiano and Malvasia Bianca, both white wines, were formerly used to soften the taste of Chianti but they are used much less today because of the improvement in the quality of sangiovese.
