A few weeks ago I attended a seminar and wine tasting event organized by the Consorzio Vino Chianti (a producers’ consortium that has been promoting and controlling the quality of Chianti wine since 1927) in the posh context of the Beer Garden of the Standard Hotel in the always cool Meatpacking District in the City That Never Sleeps. As is often the case, I went with my wine blogger friend Anatoli AKA Talk-A-Vino: you can read his own take of this event on his blog.

Standard Hotel, NYC: The Beer Garden (courtesy of Standard Hotels)

Notions About Chianti

As I guess everybody knows, Chianti is a red wine that has been made in central Italy’s region of Tuscany for centuries (the first documented reference to Chianti wine dates back to 1398, and by the XVII century Chianti was already exported to England). Nowadays, Chianti is made in two different appellations: the smaller Chianti Classico DOCG and the larger Chianti DOCG. Both appellations were approved as DOC’s in 1967 and then upgraded to DOCG status in 1984.

The Chianti Classico DOCG appellation comprises a 70,000 HA territory adjacent to the cities of Florence and Siena, namely the area surrounding the towns of Greve in Chianti, Castellina in Chianti, Radda in Chianti, Gaiole in Chianti and, partly, those of San Casciano Val di Pesa and Tavarnelle. This territory was identified in 1932 as “the most ancient area where Chianti wine originated”. In the map below you can see the Chianti Classico DOCG territory colored in bright red (the purple-red striped area within the red area indicates the even smaller, original territory where Chianti was made in the period from 1716 to 1932).

The Chianti DOCG appellation comprises instead a larger territory near the cities of Arezzo, Florence, Pistoia, Pisa, Prato and Siena, which is the one contoured by the black line in the map below. The Chianti DOCG appellation also counts seven subzones (Chianti Colli Aretini; Chianti Colli Fiorentini; Chianti Colli Senesi; Chianti Colline Pisane; Chianti Montalbano; Chianti Montespertoli; and Chianti Rufina) that are color-coded as per the legend on the right side of the map.

Chianti Appellation Map (courtesy of Consorzio Vino Chianti)

In terms of winemaking, the Chianti Classico DOCG regulations require that wines be made from 80% or more Sangiovese grapes, which may be blended with other permitted black-berried varieties (including indigenous Canaiolo and Colorino as well as international varieties like Cabernet Sauvignon and Merlot) up to a maximum of 20%.

Chianti Classico DOCG minimum aging requirements are as follows:

• Base Chianti Classico wines may be released to the market not earlier than October 1 of the year following that of the vintage
• Chianti Classico Riserva wines must age for a minimum of 24 months, at least 3 of which in bottle
• Chianti Classico Gran Selezione wines must age for a minimum of 30 months, at least 3 of which in bottle

All Chianti Classico wines must bear the traditional black rooster (“Gallo Nero“) logo and must use cork as their closure system.

Chianti DOCG regulations require instead that wines be made from 70% or more Sangiovese grapes, which may be blended with permitted white-berried varieties up to a maximum of 10% and/or permitted black-berried varieties, provided that Cabernet Franc and/or Cabernet Sauvignon shall not exceed 15%.

Wines from the subzone Chianti Colli Senesi DOCG shall be made from 75% or more Sangiovese grapes, which may be blended only with other black-berried varieties (no white-berried varieties allowed), provided that Cabernet Franc and/or Cabernet Sauvignon shall not exceed 10%. To the left you can see the cool logo of Chianti DOCG wines.

The minimum aging requirements of Chianti DOCG wines are as follows:

• Base Chianti wines may be released to the market not earlier than March 1 of the year following that of the vintage
• Chianti Riserva wines are required to age for at least 24 months
• “Riserva” wines from the subzones Chianti Colli Fiorentini DOCG or Chianti Rufina DOCG must age at least 6 out of the required 24 months in wood barrels
• “Riserva” wines from the subzone Chianti Colli Senesi DOCG must age at least 8 out of the required 24 months in wood barrels plus 4 months in bottle

Chianti DOCG wines may be made according to the traditional “governo all’uso toscano” (literally, “handled the Tuscan way“) method, which entails a slow refermentation of the wine with the addition of slightly dried grapes of the permitted varieties.

The top three countries Chianti DOCG wines get exported to are Germany (32%), the USA (17%) and the UK (12%).

Chianti barrels (courtesy of Consorzio Vini Chianti)

Chianti DOCG NYC 2014: The Seminar

At the Chianti DOCG seminar, six different 2010 Chianti Riserva’s were presented in a guided horizontal tasting: three base Chianti Riserva’s, and one each from the following three subzones: Chianti Rufina Riserva, Chianti Montalbano Riserva and Chianti Colli Fiorentini Riserva.

The Chianti Riserva wine that opened the tasting presented the opportunity for some interesting considerations. The wine was made from 80% Sangiovese, 10% Canaiolo, 10% white-berried Trebbiano grapes and had aged for 6 months in large barrels plus 20 months in barrique casks. The nose was vinous, with aromas of cherry, red berries and hints of licorice. In the mouth, the wine was decidedly veered toward the hardness side, with over the top acidity and gritty tannins, which threw it off balance ending up in an unsatisfactory final rating – at least to me.

The interesting point was an argument that ensued between an elderly gentleman who said that he loved the wine because it reminded him of the Chianti that he used to drink when he was young, in the traditional “fiasco” bottles, while a woman (with whom I wholeheartedly found myself in agreement) contended that the wine was actually pretty bad and totally unbalanced. This brief argument just proved to me how different and subjective tastes are, and how the assessment of a wine may reflect personal experiences.

The Consorzio Vino Chianti made the very good point that “today’s Chianti is not your grandmother’s Chianti“, alluding to the much better quality of most of present-day Chianti versus the “fiasco-bottled Chianti” of the old days. But that gentleman at the seminar proved that old-style Chianti may still surprisingly find a few admirers even in this day and age.

Fortunately for the rest of us at the seminar, the remaining wines were much better than the opening one. Among those six wines, the one that I personally liked best was the last one that was presented:

Castelvecchio, Chianti Colli Fiorentini Riserva “Vigna La Quercia” DOCG 2010 ($27). This is a 90% Sangiovese, 10% Cabernet Sauvignon single-vineyard wine with 14% ABV, that was aged for 12 months in new French oak barrique casks plus additional 12 months in bottle. The wine had a beautiful garnet color, with an intense bouquet of red cherries, red berries, black pepper, herbs, cocoa and hints of vanilla, offering a nice balance between secondary and tertiary aromas. In the mouth it was very smooth, with very well integrated tannins and well controlled ABV, definitely balanced and with a good structure. Its flavor profile was subtle and elegant, with intense flavors of red cherries and raspberries going hand in hand with dark chocolate notes and hints of coffee.

Rating: Very Good  – $$

(Explanation of our Rating and Pricing Systems)

Cork Art (courtesy of Consorzio Vini Chianti)

Chianti DOCG NYC 2014: The Walk Around

The walk around that concluded the event offered the opportunity to taste many more exciting Chianti’s. Here below you may find my tasting notes of those wines that impressed me most among those that I could try:

Corbucci, Chianti Riserva “Corbucci” DOCG 2009: 100% Sangiovese, aged 24 months in French oak barrique casks plus 6 months in bottle, with aromas of leather, tobacco, cherry and strawberry; smooth and balanced in the mouth, with supple tannins and a flavor profile of cherry, tobacco and cocoa – Very Good 

La Cignozza, Chianti Riserva DOCG 2008: 80% Sangiovese and 20% Canaiolo, aged 24 months 50% in small French oak tonneau casks and 50% in large French oak barrels, with aromas of licorice, raspberry, red fruit candy and vanilla; smooth and structured in the mouth, with muscular but well integrated tannins ending up in a graceful balance – Very Good 

Lanciola, Chianti Colli Fiorentini Riserva “Lanciola” DOCG 2011: 90% Sangiovese, with aromas of barnyard, soil, leather, cherry and sandalwood; silky smooth in the mouth, with already supple tannins, full-bodied with great finesse and a flavor profile of cherry and mineral notes – Very Good 

Pieve De’ Pitti, Chianti Superiore “Cerretello” DOCG 2009 ($17): 90% Sangiovese, 5% Canaiolo and 5% Malvasia Nera, aged 6 months in cement vats and 2 months in bottle, with aromas of red berries, raspberries, licorice, Mediterranean brush; perfectly smooth and masterfully balanced in the mouth – Very Good 

Pieve De’ Pitti, Chianti Superiore “Cerretello” DOCG 2010 ($17): 90% Sangiovese, 5% Canaiolo and 5% Malvasia Nera, aged 6 months in cement vats and 2 months in bottle, with aromas of strawberries, raspberries, red fruit candy, dark chocolate fudge and licorice; smooth in the mouth with supple tannins – Good to Very Good 

Emanuela Tamburini, Chianti Riserva “Italo” DOCG 2010: 90% Sangiovese, aged 6 to 8 months in French oak barrique casks, with fruity aromas of violets, cherries and raspberries; ABV a little evident in the mouth, but supple tannins and a fresh flavor profile matching the secondary-dominated bouquet – Good to Very Good 

Italy (courtesy of Consorzio Vini Chianti)