Chianti – Famous the world over, today better than ever!

 

When the wines of Chianti are mentioned, a great many people still envision the old trademark “bottle in the basket” or fiascho.  This straw basket was created centuries ago as a stand for the bottle which had a round bottom!  This became the symbol of Chianti, and was actually an industry important to the region.

 

While this traditional bottle is still available, the wines of Chianti have changed and improved dramatically in recent times. 

 

Chianti is a region of Tuscany, in west-central Italy, in the province of Florence and Pisa.  There are seven sub-zones within Chianti, the largest and most being Chianti Classico, whose consortium symbol is the Black Rooster or Gallo Nero.  This symbol will be found usually on the neck of each bottle of Chianti Classico and is indeed a sign of good quality.  This quality level is strictly governed by the Italian wine law, Denominagione Di Origine Controllata (D.O.C.), which oversees practices in the vineyard (viticulture) and production methods in the winery (viniculture). The criteria for this quality level were established by the growers and producers not only in Chianti Classico, but in all seven sub-zones.  These self-imposed standards allow the wines of Chianti to achieve the highest status in Italy of Denominagione Di Origine Controllata Garantita (D.O.C.G.).  This guarantees that all steps necessary have been taken to create the finest wines possible.

 

The wines will be labeled as Chianti, which are produced from grapes grown on vineyards in the general region where the winery either owns the land or contracts from growers: Chianti Classico, Chianti Rufina, Chianti Colli Senesi, or other specific zones where the grapes are grown.  Most of these are estate-bottled on the properties owned by the producer, often a family who has been winegrowers for many generations!

For years, the wines of Chianti were required to be made from Sangiovese and Canaiolo, which are red skinned grapes with a smaller percentage of Trebbiano and Malvasia, which are white skinned grapes.  However, because of its complex nature and diverse varietal characteristics, the Sangiovese is the grape of Chianti, with up to 90% (sometimes 100%) used to produce these fabulous wines.  This grape will exude different aroma and flavor profiles, depending on where it is grown.  Some nuances to see in Chianti are dried berry, briar, violet or lilac (especially on the nose), cherry, white pepper, coffee, tea, and more.  A hint of olive and herbs is common.

 

A Chianti can be soft, ripe, and fruity or, if it’s barrel-aged for period, can be incredibly complex and full of depth.

 

In the past, producers aged the wines in chestnut or Slovanian oak barrels.  Modern producers are using fine French oak barrels and aging the wines for 15 months or more.  The new laws also allow small percentages of Cabernet Sauvignon, Merlot, or Syrah to be blended with the Sangiovese to add more layers of aroma and flavor.  In this writer’s opinion, today’s Chiantis are truly world-class, no matter what price level you choose.

 

A particularly charming characteristic to virtually all Chiantis is their compatibility with a multitude of cuisines.  A good inexpensive style is perfect with pizza and pasta, but will enhance a good burger or roast beef sandwich, or even Mexican dishes.  Certainly pair a good Riserva with Osso Bucco, Veal or Chicken Florentine, and Lasagna…but try it with a great New York Strip or Filet Mignon – wow!

 

Chiantis range in price from $10 to $50, depending on vineyard sites, time in barrel, etc.  There is a vast selection available in the $12 to $20 range, so if you wish to try different styles, you can probably do so affordably.

 

Please stop by a Cellar 70 location and ask a staff member to help with your selection.  To reiterate, the versatility of Chianti, I suggest matching one with our featured Moroccan recipe!

 

In Vino Veritas,

Dennis J. Kohl

Cellar 70

 

Chicken with Apricots and Honey

 

4 6 oz skinless, boneless chicken breast

1 tsp ground cinnamon

¼ tsp black pepper

1 sliced onion

6 sprigs cilantro, tied

3 tbsp honey

3 tbsp roasted slivered almonds

3 tbsp butter

1 tsp ground ginger

1/8 tsp cayenne pepper

1 cup chicken stock

8 medium apricots or 16 oz can of apricot halves

4-5 servings of couscous

 

Trim chicken breast of any fat or gristle.  Melt the butter in a large covered frying pan.  Add the spices and stir over low heat for about one minute.  Increase the heat to medium and add the chicken breast.  Turn them in the spiced butter and cook on each side for one minute without allowing the spices to burn.

 

Add the onion to the pan around the chicken and cook for five minutes.  Stirring the onion and turning the chicken occasionally.  Add the stock and cilantro and season if desired.  Reduce the heat to low, cover and simmer for five minutes, turning the chicken once.

 

Wash and halve the apricots and remove the pits.  Place them cut side down around the chicken and drizzle with honey.  Cover and simmer for 7-8 minutes, turning the apricots after five minutes.  Remove the chicken to a plate, cover, and allow to sit for 2-3 minutes.  Slice each breast diagonally. 

 

Prepare and steam the couscous as directed, either over a saucepan of boiling water or in the microwave.  Put the hot couscous on serving plates and top with the sliced chicken.  Remove the cilantro springs from the sauce and spoon the sauce and apricots over the chicken.  Sprinkle with the almonds and serve hot.

 

Serves 4.

 

Back to Home