Wine Folly Chianti Wine: What to Know and 6 Bottles to Try is about the classic Italian Wine.
Extra virgin olive oil is not as important to Italian cuisine as Chianti wine is.Next to a plate of sliced prosciutto or pasta al Pomodoro, there are few pleasures as distinct as a bright, spicy, herbaceous Chianti wine.
The levels of the official classification and how to pick out quality are included.
Why is Chianti more talked about than any other Italian wine?What is the difference between a good food wine and a bad one?In our exploration of Chianti wine, we will tackle these questions.
Chianti wine is a blend of red grapes from Tuscany, Italy.
Tasting notes include red fruits, dried herbs, balsamic vinaigrette, smoke and game.Wines have notes of sour cherries, dried oregano, balsamic reduction, dry salami, espresso, and sweet tobacco.
The majority of the blend is made from the thin-skinned Sangiovese grape.
There are flashes of bright burnt orange in the glass of Sangiovese, which is a color associated with aged wines.
Wine grapes like Canaiolo and Colorino can be found in Chianti wines.White grapes are not allowed in Chianti Classico anymore.
The best examples of the wine are in the water.Imagine walking through an Italian grocery store and smelling a bowl of sour cherries at the entrance.
You walk under bunches of dried oregano, past a wall of dark, aromatic balsamic vinegar, and then pass a counter where dry salami is being sliced.There is a ceramic tazza at the bar.A whisper of tobacco can be heard in the door of the old man's house.
It tastes like Italy.These aren't flaws, they are classic characteristics of Sangiovese, and there will be a little coarseness and tartness on the palate.
It's an incredible wine with food because of its high acidity and coarse tannin.The high acid stands up to tomato sauces and cuts through richer dishes.).
With dishes that use olive oil or highlight rich pieces of meat, Chianti wines are ideal.
The Rag al Chingiale is a great tomato-based pasta sauce.Pizza works with all styles of Sangiovese, from lighter Chianti wines to richer Brunello di Montalcino.
The steak is from the grass-fed and grain-finished Chianina cattle.It is one of the most delicious meat dishes on the planet.
There are several sub-regions in Chianti.The original is called Chianti Classico.There are different minimum aging requirements for each zone.Some say it's a sign of quality.
A wine called "Chianti" is allowed to be made almost anywhere in Tuscany.There are 8 sub-zones in Chianti.
Chianti Classico is the name given to wines from the original historical boundaries.Since they are made in smaller quantities from different historical areas, Chianti Classico and Chianti Rufina are likely to be of higher quality.
The most serious examples of Chianti Classico can be found in a small group of villages from Siena in the south to the hills above Florence.The clay-based soils of the Classico region produce the boldest Chianti wines.