The classic Italian Station, from a much loved region
Ask most people to name an Italian wine and they will say Chianti. It has become famous for its mentions in Hollywood (Fava beans anyone?), as a stunning holiday destination (Tuscany is dubbed Chiantishire because so many Brits visit) and as the ‘candle holders’ of Italian restaurants. It’s also a great wine, full of cherry flavours, a hint of acidity to cut through any fatty foods and leave your mouth refreshed. As you go up the spectrum you get more substance and a richer wine but even at the cheap and cheerful end it’s a good wine for pizza and pasta dishes. Chianti has to be made predominantly of Sangiovese from a specific region, and the Riserva and Superiore labels mean the wine has to go through more stringent quality processes (Superiore) and barrel ageing (Riserva) resulting in a richer and more foody wine.
Things you should know
