Those straw baskets that serve as wine holders? You can thank Chianti for that. The wine was originally bottled in those, which are known as fiascos. They have since become a symbol of cheap wine, but the pros know that Chianti produces some of the finest wines in the world. Italy has worked hard to reverse the stigma that the country produces cheap wines — and Chianti bottles are proof of that.
The red wines produced in the Chianti Classico region must be composed of at least 80 percent Sangiovese grapes — whereas elsewhere in Chianti, wines only need a minimum of 75 percent. Sangiovese grapes are red obviously and grow very well in the Chianti Classico region. Sometimes, when wines from this region are not percent Sangiovese, they are blended with either small amounts of white wine or other local red grapes, such as Canaiolo Nero to Cabernet Sauvignon.
Certain white grapes — such as Melvasia and Trebbiano — are prohibited from being in Chianti. Chianti Classico — which has around 7, hectares and more than growers — actually has its own production code. Growers who produce Chianti Classico are part of a consortium to ensure quality, and wines that meet the standard are given the treasured symbol of a black rooster on the neck of each bottle. Why a black rooster? The symbol actually symbolizes the peace between Florence and Siena.
This has the strictest of requirements, produced only from grapes that are cultivated in Chianti wine areas or vineyards that are registered as being part of the Chianti Classico subzone. Additional factors to consider when serving white wines are that acidity is best perceived in the mouth at colder temperatures. On the other hand, sweetness is best perceived in the mouth when the wine is of a warmer temperature.
When served in this range, a wine with plenty of acidity will still be very refreshing yet maintain all is subtle characteristics. During one of my tasting seminars, I served the same wine at two very different temperatures and everyone participating thought that they were tasting two completely different wines. This was not a trick but an excellent means of highlighting different components in the wine. Sparkling wines and Champagne will develop a lot of foam if served warm.
How else do you think the winner of a race can spray the crowd with that bottle of Champagne? So you should keep a couple of bottles of Champagne or other sparkling wines in the refrigerator at all times, in case a wonderful need for bubbly arises. After all, people who drink vodka always keep a bottle of vodka in their freezer at all times. Refrigerators are slower at cooling white wines than simple water and ice in a bucket. It will take thirty minutes to cool your white wine from 70 to 50 degrees in water with ice while it will take two hours in a refrigerator.
Your freezer is also an option but how many bottles have been forgotten in the freezer and then found completely frozen the next day? Here is a little trick I use while entertaining: take your white wine out of the refrigerator 20 minutes prior to serving and put the red wine in the refrigerator 20 minutes prior to serving it.
This refers to the temperature at which to serve some red wines, especially tannic wines from Bordeaux, Barolo, Rioja or Napa. In this instance "room temperature" actually means 60 to 65 degrees. Try to keep your mouth open while you smell the Chianti. Swirl the wine in the glass to aerate it. Adding air to the wine will open up the flavors and make it taste bolder and richer. Gently swirl your glass while you hold it by the stem to stir it up. Take a sip and hold it in your mouth for a moment before swallowing.
Take a moment to appreciate the acidic flavors of the Chianti on your tongue. You might also notice an herbaceous taste, like basil or tomato leaf.
As you taste the wine, try to confirm some of the flavor profiles that you noticed earlier. Method 3. Try hearty cheese, like Pecorino or Romano, for an appetizer.
Parmesan is a good choice too! The bolder the flavor of the cheese, the better it will pair with the strong acidity of Chianti. Eat a meal with red sauce, like spaghetti or pizza, for a classic pairing. Chianti is often served with spaghetti and meatballs or Italian pizza.
Pair Chianti with steak for a robust meal. Chianti is very acidic, so it won't fall flat when compared to a hearty dish like steak.
The savory red meat with the robust flavors of the wine make a great pairing for a hearty meal. Enjoy a glass of Chianti with roasted lamb to balance the flavors.
Lamb has a lot of flavor and tends to contain a lot of fat, which pairs perfectly with the acidity of Chianti. Include your email address to get a message when this question is answered. Helpful 0 Not Helpful 0.
Try not to leave your glassware in the freezer for too long, or it could shatter. Related Articles How to. How to.
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