Chianti DOCG

A DOCG red wine from Tuscany built around Sangiovese, produced across seven subzones between Florence, Siena, Arezzo and Pisa. The appellation covers a wide range from accessible Normale to structured Riserva, united by cherry fruit, medium-high acidity and the Sangiovese backbone.

Sangiovese, required at 75 to 100 percent of the blend. The balance may include Canaiolo up to 10 percent and other red varieties such as Cabernet Sauvignon or Merlot up to 20 percent. White grapes have been banned from the blend since 2006.

Chianti and Chianti Classico are two distinct DOCGs that share Sangiovese and the Tuscan region but are regulated separately. Chianti Classico covers the original 1716 zone between Florence and Siena, carries the black rooster seal, and tends to be tighter and more age-worthy. Chianti DOCG is the broader family surrounding it.

Tuscan beef such as bistecca alla Fiorentina, wild boar ragu, aged Pecorino Toscano, tomato-rich pasta and pizza. Chianti's acidity cuts fat, medium tannins handle umami, cherry fruit echoes tomato and roasted meats. Younger Normale suits everyday pasta and pizza; Riserva earns steak night.

Serve Chianti at 16 to 18 degrees Celsius. Too cold and the fruit closes down; too warm and the alcohol shows. Normale is ready to drink on opening; Riserva benefits from a 30 to 60 minute decant to open the secondary notes.

Normale peaks 3 to 5 years from harvest; Riserva rewards 4 to 8 years. Rufina subzone wines and structured Riserva bottlings from producers like Castello di Brolio can age a decade or more.