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Chianti

Written by Madeline Puckette

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The world-renowned Tuscan, Sangiovese-based wine was originally sold in straw-wrapped bottles called Fiascos. Chianti wines have many classifications by region and aging regime.

Primary Flavors

  • Cherry
  • Plum
  • Tomato Leaf
  • Leather
  • Clay Pot

Taste Profile

Bone-dry

Medium-full Body

High Tannins

Medium-high Acidity

11.5–13.5% ABV

Handling

  • SERVE
    60–68°F / 15-20°C

  • GLASS TYPE
    Universal

  • DECANT
    30 Minutes

  • CELLAR
    5–10 Years

Food Pairing

High acid wines crave high acid foods. You’ll do well with tomato-based sauces. Think spaghetti and meatballs or vegetable lasagna.

Written byMadeline Puckette

James Beard Award-winning author and Wine Communicator of the Year. I co-founded Wine Folly to help people learn about wine. @WineFolly