Chianti wine is one of the most used wines in Italy, which is mostly used with Italian food as it suits this blend the best.
Chianti wine contains a blend of grapes, 80% of which must be of the Sangiovese variety that is commonly grown in Northern Italy. Other grapes used in its production include Colorino, Canaiolo Nero, Cabernet Sauvignon, and Merlot, but their concentrations may not exceed 20% of the wine’s volume.
The name Chianti is driven from the Chianti region, located in Italy. Dating back to the originality of the wine, the name was obtained from the description of the areas between Gaiole, Castelin, and Radda villages. These were referred to as Lega Del Chianti and later referred to as provincial Del Chianti (Chianti province).
Chianti wine is made of a blend of grapes, but mainly Sangiovese forms the greatest percentage, followed by Canaiolo and any other approved grape in Italy. Approved red-type wines that may be used to form flavor include sauvignon, syrah, or Merlot. This forms the basis of the discussion below:
Is There a Chianti Grape?
Chianti is not a grape but mainly a region in which the wine is produced from the introduction covered above. The name originates from the production region rather than the grape type, common in most wines. Chianti region consists of seven sub-zones, each producing unique Chianti wine with a unique name and label that begins with the brand name Chianti.
These sub-zones include Montalbano, where Chianti Montalbano is made from, which is found in Florence west, Rufina, where Chianti Rufina is produced found in Florence east Fiorentini, which is located in Florence south growing Chianti Colli Fiorentini. The above are among the zones which make the Chianti region and from which common Chianti brand names are derived, signifying the fact that Chianti is not a grape type but a name.
What is Chianti Made of?
Chianti wine is broadly divided into standard Chianti, Chianti classico, Chianti reserva and finally Chianti superiore. The broad categories have evolved over time, mainly resulting from critics of the original production methods and recipes. Chianti standard is made of a mix of a minimum of 70% Sangiovese grapes; the remaining 30% can be composed of Merlot, cabernet sauvignon, or Trebbiano grapes, and usually aged for three months or more. Chianti Classico may contain a minimum of 80% Sangiovese and the remaining 20% containing Merlot or cabernet sauvignon grapes.
Chianti Superiore is made from grapes outside the famous Chianti region and is normally aged nine months. Finally, Chianti reserve is usually prepared like standard Chianti. However, it is aged for thirty-eight months, which is above the classic Chianti. It is also characterized by softened tannins. The covered features form the distinct differences that act as the basis for differentiating the broad Chianti wine types. The broad categories reflect the comprehensive nature of the Chianti wines, which signifies the presence of a wide variety the wines.
Are Chianti and Sangiovese The Same?
The majority of the Chianti wines are purely made of Sangiovese grape. On the same note, this may mean that Chianti and Sangiovese are made of 100% Sangiovese. On the other hand, some grapes may be blended with Sangiovese to make Chianti one, but primarily, Sangiovese forms the largest percentage. The secondary grapes used in this include Merlot and cabernet sauvignon.
The Top-quality of this type of wine is produced from the aroma of the primary grape used in its production. Generally, Chianti cannot be argued to be the same as Sangiovese, for most of the common Chiantis’ are currently produced by blending Sangiovese as the main grape type and then combining it with other grape types. Using Sangiovese as a replacement for the term Chianti may not cover the different grape types used in the production. Finally, some of the acceptable grape types used in Chianti Reserva may be outside the Chianti region but within sufficient areas for outsourcing grapes.
Merlot dark blue grape gives Chianti softness, making it a unique and competitive edge for the wine to sell in and outside Italy. Its freshness makes it preferred for blending with Sangiovese grapes during the production process. This also brings different aromas and textures distinctive for the wine, all geared towards enhancing the quality and taste of the wine, which has remained in the sale/market for a long. During Chianti wine’s blending and production process, rationing is key in achieving the overall quality standards regulated by the producing boards. For instance, during the production of Chiantis Classico wines, only 20% is allowed. Current technology used while blending the two grapes makes Chianti wine one of the trusted wine brands in Italy, satisfying customers’ needs. Different varieties of Chianti wines from the primary grape give it a unique point of sale as this product diversification leads to attracting market segments for other products. This has enabled the special brand type to penetrate markets outside Italy.
Trebbiano grape is a white grape that is used in standard Chianti wines to produce light-bodied Chianti. It is one of the commonly used grapes in the world. This grape is characterized by its richness in the juice which, when combined with Sangiovese grapes during the production of standard Chianti wine, brings in a new flavor, taste, and color. However, the grape is prohibited in Chianti Classico. Its’ usage is usually in small percentages for the main purpose is to supplement the Sangiovese grapes used, which always have to form the largest portion during the Chianti winemaking process.
Syrah red grape is grown in Italy among other regions globally and is regarded as one of the most grapes in the world. It is known to have originated from southern France. The grape produces high-quality red wines, characterized by unique flavors, colors, and bodies. Small portions are usually mixed with Sangiovese grapes during the production of Chianti wines. This is because the quantity of Sangiovese has to be for the wine to qualify to be referred to as a Sangiovese wine. This is among the dark-skinned wine grapes we have produced in different places in the world, including Italy. Originally, this type of grape originated from the southeastern part of France in the early ages. The taste is mainly influenced by the climate in the region where it is grown.
Cabernet Sauvignon is also one of the key grape types used to enhance the quality of Chianti wine in several ways. First, this type of grape has a high concentration of tannins which are basically and best known for improving the quality of Chianti wine. Cabernet sauvignon is originally formed from crossing cabernet franc, a red grape, and sauvignon blanc, a white grape. It is usually a hybrid grape that enhances Chianti wine’s texture, contributing to its unique characteristics. Sauvignon grape is generally very thick and tannic with black skins.
Additionally, the grape takes time while ripening, and it is very less fussy during harvesting or picking. The grape is small and sturdy. This means it suits different climates and grows well to survive various diseases, weather conditions, and other insect infestations. Lastly, this grape type is well known for barrel aging. The cabernet sauvignon has an aroma and flavours like the blackberry, black cherries, blackcurrant, cedar, crème de cassis, truffle, mint, blueberry, tobacco, chocolate, eucalyptus, and lastly, boysenberry. These qualifications ad characteristics have always made the Chianti wine still remain competitive in the market, especially within and outside Italy proximity.
Conclusion
In conclusion, Chianti wine is one of the best wines produced in Italy, and best accompanies a wide range of meals. Its uniqueness in blending and rationing with at least 80 % of Sangiovese and the rest discussed grape types. Hough the brand wine is Chianti, it is produced in seven distinct provinces in Italy within the Chianti region. Chianti wine is broadly categorized into Chianti standard, Chianti classico, Chianti reserva and lastly Chianti Superiore.
Each class or brand of Chianti wine has a unique name that is best used for marketing purposes. Even though the most used grape in the production is Sangiovese, other grapes blended together for aroma and texture, including cabernet sauvignon, Merlot, syrah, and Trebbiano. Finally, Chianti wines derive their name from the grapes’ region, not the grape type. All Chianti wines are primarily made of Sangiovese, but we cannot conclude that Chianti and Sangiovese are one and the same thing. Through this, the contribution of other grapes in the production of the wine would be underrated.
