Chianti

Chianti, once known to Americans only as the ubiquitous red wine in the straw basket, has come of age. No longer relegated to cheap spaghetti restaurants, Chianti is finding its way into some of the country's finest eateries and wine stores. Chianti, a wine and a wine-growing region, however, has a long and rich history within Italy.

History of Chianti
The region of Chianti, located in central Tuscany, has been growing grapes since the 8th century B.C., long before France even though about making wine. As for Chianti, wines labeled "Chianti" are cited in literature as far back as the 14th century, and several present-day growers can trace their companies’ history back to this time. It wasn't until 1932 however, that Chianti was formally recognized as a distinct wine-growing region.

Chianti is the largest growing zone, by far, in Tuscany. Located in the central part of the region, Chianti is divided into seven separate wine zones, the most recognizable of which are Chianti Ruffino and Chianti Classico. Chianti is the land of the Sangiovese grape, and by Italian wine regulations, any wine labeled Chianti must contain at least 75 percent of this varietal, which is ideally suited to the Tuscan soil and climate. Additionally, Chianti may contain up to 10 percent Canaiolo grapes and up to 15 percent of other red grapes, such as Cabernet Sauvignon and Merlot. Some Chianti winemakers, however, choose to craft their wines from 100 percent Sangiovese grapes.