Chianti: love it or hate it?

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24 Ricasoli winesFor me, the answer for many years has been ‘both’. Chianti is an enormous area and produces a vast quantity of wine ranging from the outstanding to the barely drinkable. So, how do you distinguish one from the other? There’s no simple method – Italian wine laws are massively complicated – but some knowledge of the best areas and the good producers has usually led me in the right direction. But a recent short break visiting some vineyards there showed that the whole thing is now becoming even more of a nightmare!

The word Riserva on the label of a bottle of Chianti indicates wines from selected grapes that have had longer ageing to produce a more complex and harmonious wine. These wines often come from a single estate and so the term Riserva can be a good guide to the best wines. But now, one part of the Chianti region, the part known as Chianti Classico has, controversially, come up with a sort of super Riserva to be known as Gran Selezione, where the wines have had extra ageing and all the grapes must come from a single estate. Spot the difference? No, nor do some of the producers we spoke to, who are refusing to use the term, while others are busy relabeling their Riservas as Gran Selezione.

And, if that isn’t complicated enough, some producers are adding a small proportion of Cabernet or Merlot grapes to the main Chianti grape, Sangiovese and ageing their wines in small French oak barriques. Others insist that only traditional local grape varieties should be blended with the Sangiovese and the wine aged in very large old oak or chestnut barrels. Both are quite within the rules of Chianti but, having tasted examples of each, I can say that these decisions make a real difference to the taste and character of the wine, yet there is no indication on the label which you’re getting. So, a system that Jancis Robinson MW once described as ‘that glorious confusion’ has been made worse, not better.

But we did taste some lovely wines during our trip and I’ll tell you about them next time.

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About Bristol Wine Blog

Bristol Wine Blog is written by Ian Abrahams, a freelance Wine Educator, trading as Wine Talks and Tastings. Ian holds the Wine and Spirit Education Trust (WSET) Diploma, a high level professional qualification, and is a certified tutor for WSET. He runs courses for both professional and amateur wine lovers in and around Bristol including at Stoke Lodge (see the Bristol Adult Learning Service brochure or online at www.bristolcourses.com). You don’t have to be an expert or wine buff to enjoy Ian's courses, so long as you enjoy a glass of wine. Find him also on Facebook.com/winetalksandtastings.

2 responses »

  1. Finally I find something on the internet regarding how bad chianti can be. I seriously don’t get sangiovese. How can something that is thin, watery, tannic, acidic, pale and is worthless drinking on its own (has to be consumed with food, otherwise it’s undrinkable) can become such a force within a country that is a force to be reckoned with when it comes to wine, has been beyond me. Maybe I need a local pro to introduce me to the enjoyable, drinkable chiantis because I certainly haven’t been able to find them. And the Italian wine laws make navigating Italian wines a morass, it’s SO user UN-friendly, just awful.

    • I’d almost forgotten that I’d written that blog – it was 18 months ago that I visited the region and tasted the wines and you’ve brought back some great memories for me. Thank you! I know what you mean about Sangiovese but it is a quality grape – honestly! – but it’s one that needs care and attention in the vineyard and the winery and only then will it produce something special. Look out for Classico or Riserva on the label and be prepared to pay a little more. I find that decent examples are rarely less than £15 in the UK. Alternatively, Italy makes some lovely wines not using Sangiovese – try one of the reds from around Mount Etna in Sicily, perhaps?

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