- Home
- Food and Drinks
- Chianti Classico Wine History
Chianti Classico Wine History
- By Nikolas Veddkish
- Published 10/23/2009
- Food and Drinks
Nikolas Veddkish
View all articles by Nikolas Veddkish
Chianti Classico Wine
About Chianti Classico Wine
Today, Chianti Classico Wines are primarily characterized as having a bouquet that is predominantly cinnamon spicy and floral. Additionally, the Chianti region has been nicknamed the “Bordeaux of Italy.” Interestingly enough, as these wines age they have the tendency to develop aromas likened to leather and tobacco. For the most part, these wines are usually comprised of a medium to higher level of acidity and a medium level of tannin composition.
However, it is their acidity level that makes them so conducive to being served with a variety of entrees, especially Italian cuisine that features some type of red sauce. Additionally, these wines are versatile enough to be served with beef or lamb dishes as well as most wild game. The basic Chianti Classico Wine level is typically identified by certain juicier fruit flavors such as cherries, plums, and/or raspberries. According to several wine experts, these wines attain their peak level of drinking quality between 3 and 5 years of age.
Chianti Classico Wine History
Although there is evidence to support the fact that Chianti wines were being produced in the late 1300’s, it was not until 1932 when the Chianti Classico region boundaries were defined. Interestingly enough, the Classico territory that was designated in 1716 by the last of the Medici, currently occupies only 15% of the original Classico area and only 6% of the newly formed Chianti region.
During t
he 1850’s, the grape content was codified and defined the qualities for all Chianti Classico Wines as those which should age well and only be made from two varieties of grapes at most specifically, the Canaiolo and Sangiovese grape. It was also a preference that the wines should be comprised mostly of the latter of the two types. Biondi-Santi, the most innovative vintner of the day was the only one that truly followed these specific guidelines when he began producing his Montalcino wines.
Despite the fact that the 1950’s and 1960’s were not the best decades in the history of the Chianti Classico Wine industry, as well as different guidelines and rule changes, by 1996 these wines had evolved to the point that they became recognized as a totally independent category. The wines went from being described as a poor quality Chianti to one that maintains a solid ethic of “Better quality, lower production, and the introduction of new wines.”
The Current Product
As legislative changes have occurred in conjunction with changes in the operation of the vineyards, the Consorzio del Vino Chianti Classico Gallo Nero has recently embarked on a program which is developing clones of the Sangiovese grape in order to ensure the consistency of the quality displayed by any Chianti Classico Wine. Additionally, not only has the quality of these grapes improved, the vintners have increased the vine density in their vineyards. Despite the fact that this has lowered the production amounts of these grapes, a smaller quantity of the highest quality grape has become the norm. Most importantly, the Chianti Classico Wine has become significantly better.
About Chianti Classico Wine
Today, Chianti Classico Wines are primarily characterized as having a bouquet that is predominantly cinnamon spicy and floral. Additionally, the Chianti region has been nicknamed the “Bordeaux of Italy.” Interestingly enough, as these wines age they have the tendency to develop aromas likened to leather and tobacco. For the most part, these wines are usually comprised of a medium to higher level of acidity and a medium level of tannin composition.
However, it is their acidity level that makes them so conducive to being served with a variety of entrees, especially Italian cuisine that features some type of red sauce. Additionally, these wines are versatile enough to be served with beef or lamb dishes as well as most wild game. The basic Chianti Classico Wine level is typically identified by certain juicier fruit flavors such as cherries, plums, and/or raspberries. According to several wine experts, these wines attain their peak level of drinking quality between 3 and 5 years of age.
Chianti Classico Wine History
Although there is evidence to support the fact that Chianti wines were being produced in the late 1300’s, it was not until 1932 when the Chianti Classico region boundaries were defined. Interestingly enough, the Classico territory that was designated in 1716 by the last of the Medici, currently occupies only 15% of the original Classico area and only 6% of the newly formed Chianti region.
During t
Despite the fact that the 1950’s and 1960’s were not the best decades in the history of the Chianti Classico Wine industry, as well as different guidelines and rule changes, by 1996 these wines had evolved to the point that they became recognized as a totally independent category. The wines went from being described as a poor quality Chianti to one that maintains a solid ethic of “Better quality, lower production, and the introduction of new wines.”
The Current Product
As legislative changes have occurred in conjunction with changes in the operation of the vineyards, the Consorzio del Vino Chianti Classico Gallo Nero has recently embarked on a program which is developing clones of the Sangiovese grape in order to ensure the consistency of the quality displayed by any Chianti Classico Wine. Additionally, not only has the quality of these grapes improved, the vintners have increased the vine density in their vineyards. Despite the fact that this has lowered the production amounts of these grapes, a smaller quantity of the highest quality grape has become the norm. Most importantly, the Chianti Classico Wine has become significantly better.