If you enjoy Italian wine, or you’re keen to get stuck into it, you’ve probably come across bottles labelled Chianti. The trouble is, the label rarely tells you much. You’ll usually spot a DOC or DOCG rating, the winery name and maybe a nice picture, but nothing that actually explains what’s in the bottle.
In Australia, we’re spoiled. Our labels tell us the grape variety, so we always know what we’re drinking. Older wine regions like France and Italy don’t tend to work this way, which means a wine like Chianti can feel like a bit of a mystery. So let’s change that. Here’s your complete Chianti wine guide, so you can walk into a bottle shop and buy with total confidence.
Where does Chianti wine get its name?
Like most Old World wines, Chianti is named after the region it comes from, not the grape it’s made from. So while there’s no such thing as a “Chianti grape,” there’s very much a Chianti region, tucked into Tuscany, the romanticised heart of Italy. Think olive groves, rolling hills and centuries of food history.
The region dates all the way back to 1716, when the original Chianti wine zone was first mapped out. That original area is now known as Chianti Classico. Today, the wider Chianti production zone stretches from Florence in the north to Siena in the south, and from Arezzo in the east to Pisa in the west. The region earned its DOC status in 1967, which is what protects the Chianti name on labels today.
So, what is Chianti wine made from?
Here’s the fun twist: even though the name comes from a place, Chianti is made from Italy’s most planted grape, Sangiovese.
To legally carry the name Chianti, a wine must be produced within the Chianti region and made from at least 80% Sangiovese. Plenty of producers go all the way to 100%, though some blend in a splash of Cabernet, Merlot or Syrah for extra depth.
Chianti vs Chianti Classico: what’s the difference?
When you’re browsing the shelves, you’ll typically come across two styles: Chianti and Chianti Classico. Chianti can come from anywhere across the wider region, while Chianti Classico is reserved for wines from the original, historic heartland. Look for the little black rooster on the label, that’s your sign you’re holding a Classico.
What does Chianti wine taste like?
Chianti is one of the most widely produced Italian reds in the world, which means there’s a huge range out there. You’ll find bottles anywhere from around $10 to well over $50. It used to be famous for coming in a straw-wrapped bottle you’ve probably spotted in old films, but Chianti has come a long way since then.
Expect an earthy, rustic style with plenty of tannin and acidity, alongside classic Sangiovese notes of cherry and strawberry. Many bottles also show a savoury edge of dried herbs, and sometimes a hint of espresso or sweet tobacco.
I once read on Wine Folly that Chianti smells and tastes like Italy itself, and honestly, that might be the best description going. It’s coarse and tart, but also thoroughly delicious, especially with the right meal alongside it.
What to pair with Chianti wine
Chianti’s superpower is versatility. Its bright acidity cuts straight through rich, fatty dishes and holds its own against tomato-based sauces, while the tannins make it a natural match for meat and olive oil-based cooking. It’s basically a foodie’s dream in a glass.
You honestly can’t go wrong pairing it with classic Italian staples like pizza and pasta. But don’t feel limited there. This is what makes Sangiovese so easy to love, you don’t need to overthink the pairing. Pour a glass, add good food, and you’re set.
FAQs about Chianti wine
Is Chianti a sweet or dry wine? Chianti is a dry red wine, known for its high acidity and firm tannins rather than any sweetness.
Is Chianti the same as Sangiovese? Chianti is a Sangiovese-based wine from a specific region in Tuscany. All Chianti is made mostly (or entirely) from Sangiovese, but not all Sangiovese is Chianti.
What’s the difference between Chianti and Chianti Classico? Chianti Classico comes only from the original, historic production zone at the heart of the region, while regular Chianti can be produced anywhere across the broader Chianti area.
In summary: it’s just Sangiovese!
So next time you’re browsing the Italian wine section and on the hunt for a great food wine, keep an eye out for Chianti. At the end of the day, it’s simply Sangiovese in disguise, and one of the easiest, most food-friendly reds you can pour.