Chianti Classico Vs Riserva

We've all come to know Chianti as the archetypal Tuscan wine; some is great, some not so great so how can we tell what to look for? Let's turn the clock back three centuries to when Chianti was first defined as a wine-making area in 1716. The original pocket of villages soon spread to encompass more and more villages and it wasn't until 1932 that Chianti was completely re-drawn into seven sub-zones that are situated in the original heartland of Chianti.

• The term 'Classico' comes from the biggest sub zone of Chianti and may boast the black rooster seal (gallo nero in Italian) on the neck of the bottle. This indicates that the producer is part of the Chianti Classico consortium (drawn up in 1996) and is thereby ordered to follow tighter, more regulated wine-making processes that make for a more superior wine. 
• Chianti Classico must have a minimum alcohol level of at least 12% with a minimum of 7 months’ ageing in oak, while Chianti Classico's labelled Riserva must be aged at least 24 months at the winery, with a minimum alcohol level of at least 12.5%.
  
• The harvest yields for Chianti Classico are restricted to no more than 7.5 t/ha (3 tonnes per acre). For basic Chianti the minimum alcohol level is 11.5% with yields restricted to 9 t/ha (4 tonnes per acre).
  
• Well-made examples of Chianti Classico often have the potential to age for up to 8-10 years with the Riserva going up to as many as 20 years. 

There is nothing wrong with enjoying a glass of Chianti on its own. However, in Italy, wine and food go together...

AHW Food Pairings:

• Chianti Classico with all its earthy qualities should be enjoyed with earthy ingredients such as wild mushrooms. A heartwarming bowl of risotto ai funghi porcini is a real crowd-pleaser as a Chianti pairing, not to mention easy and quick to prepare; or oven-roasted chicken breasts wrapped in Parma ham drizzled with a wild mushroom sauce and mash.
• Chianti Riserva allows you to go further and be more adventurous, with the extra oak-ageing giving a more tannic structure and an even more rugged earthiness. Succulent roast meat with this wine is a match made in heaven! Slow-cooked lamb with garlic and rosemary with baby roast potatoes or fillet steak with Bernaise sauce and potato gratin. The integrated tannins will work wonders combating the texture and flavour of the meat whilst the natural acidity will clean and refresh the palate.
• So what about the Christmas turkey? It’s a little neutral in flavour, and almost always overlooked outside of the festive period, but with the right pairings from condiments to wine, we can really bring this plain old bird to life! For most of us, that means cranberry sauce, which gives it a wonderfully fruity, refreshing and acidic tang, whilst stuffing and bread sauce give it an earthier, richer and more savoury component! And this is where Chianti comes in: the Sangiovese grape giving off what feels like a part of Tuscany’s wild forest floor in each bottle, its natural acidity combating the equally acidic cranberry, while its earthiness and fine tannins pair harmoniously with the herbs and textures of the stuffing and bread sauce. Looking forward to Christmas Day even more now!