History

Chianti as a place name dates to the 13th century; Baron Bettino Ricasoli wrote the original Chianti formula in 1872 (Sangiovese plus Canaiolo plus a small percentage of white grapes). Chianti Classico received DOCG status in 1984 and became an autonomous DOCG separate from Chianti by decree of 5 August 1996, covering the original hills between Florence and Siena and marked by the Black Rooster (Gallo Nero) consorzio seal. Le Volpi e l'Uva and Casa del Vino are the canonical Florence wine-bar references.

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Make it at home

Yield 4Hands-on 15 minTotal 2 hrDifficulty Easy

Ingredients

  • 1 bottle Chianti Classico Annata (the basic tier; Castello di Ama or Felsina San Donato are accessible references)
  • 1 bottle Chianti Classico Riserva (24-month aged; Fontodi or Castello di Volpaia)
  • 1 bottle Chianti Classico Gran Selezione (top tier; Querciabella or Castello di Ama 'Apparita' for a special tasting)
  • 1 bottle of Chianti Classico Vin Santo (the dessert wine; Avignonesi or Antinori) for the finish
  • 12 medium-large red wine glasses (Bordeaux style; not narrow tulips)
  • Pairing food: a board of pecorino Toscano (young and aged), prosciutto Toscano, finocchiona salami, slices of crostini di fegatini, ribollita on the side, and small biscotti
  • Spittoon (optional for serious tasting)

Method

  1. Open all three Chianti Classico bottles 90 minutes before serving; Tuscan Sangiovese needs air to soften the tannins. Decant the Gran Selezione if available.
  2. Serve at 16C to 18C; warmer and the alcohol shows, cooler and the tannins go harsh.
  3. Pour 50ml of each Chianti Classico in three glasses per taster. Arrange in age order left to right: Annata, Riserva, Gran Selezione.
  4. Begin with the Annata. Note the bright cherry and acidity of young Sangiovese.
  5. Move to the Riserva. The 24 months of ageing rounds the tannins and adds tobacco, leather, and dried-cherry notes.
  6. Finish with the Gran Selezione. The top tier shows oak vanillin, deep dried-fruit complexity, and powerful structure.
  7. Pair young pecorino with the Annata, prosciutto Toscano with the Riserva, aged pecorino with the Gran Selezione.
  8. After the dry flight, pour a small glass of Vin Santo. Dip a small biscotto (cantucci) and let it soak before eating; the classic Tuscan finish.

Tip from the editors. Chianti Classico must show the Gallo Nero (Black Rooster) seal on the bottle to qualify; without it, you have plain Chianti, which has a much wider geographic boundary and a different flavour profile. Always look for the seal.

Where to eat chianti classico tasting

Chianti Classico Tasting in Florence

Le Volpi e l'Uva ★ 4.7

€€ Wine barOltrarno

Le Volpi e l'Uva in Florence: a 12-seat wine bar tucked behind Ponte Vecchio with the city's best small-grower Tuscan list and a counter of cheeses.

Why locals goA 12-seat wine bar tucked behind Ponte Vecchio with the city's best small-grower Tuscan list, the crostino board locals queue for since 1999.

TipClosed Sunday. The 12-seat bar has no bookings; arrive at 17:30 for aperitivo seating.

Directions

Casa del Vino ★ 4.4

€€ Wine barSan Lorenzo

Casa del Vino is a Migliorini-family wine bar room in San Lorenzo: closed Sunday, mostly standing room, panini made to order, Tuscan wine by the glass.

Why locals goA family-run standing wine bar behind Mercato Centrale that Florence's historic-shops register dates to 1900, with made-to-order panini and glasses of Chianti for a few euros, frequented by stall-keepers and locals.

TipClosed Sunday, and the early-week days shut mid-afternoon; expect to stand. A panino and a glass together come in under 10 euros.

Directions

Cantinetta Antinori ★ 4.3

€€€ Wine barSanta Maria Novella

Cantinetta Antinori in Florence's Palazzo Antinori is the 26-generation Antinori family's wine bar and restaurant on Via Tornabuoni, with a 150-bottle list.

OrderCrostini misti, tagliere di salumi, a glass of Tignanello.

PourTignanello by the glass

WineMarchesi Antinori estate Tuscan reds

FoodTuscan small plates and tagliere

TipClosed Saturday and Sunday. Book the cellar tasting flight (€45) two weeks ahead.

Directions Book a table

Coquinarius ★ 4.2

€€€ Wine barCentro Storico

Coquinarius in Florence behind the Duomo has run as a wine bar and trattoria hybrid since 1999, with 200 Tuscan and Italian labels, 35 by the glass.

OrderChianti Classico flight (€18), pici cacio e pepe, the salumi tagliere.

PourChianti Classico Gran Selezione flight

WineChianti Classico and Tuscan growers

FoodPici, tagliere, carpacci

TipOpen daily; the back vaulted room is the booking spot. Brunello flight adds €25.

Directions Book a table

Il Santo Bevitore ★ 4.5

€€€ Modern TuscanOltrarno

Il Santo Bevitore in Florence's Oltrarno quarter is Marco Bechi's modern Tuscan dining room, with a 600-bottle natural-wine cellar and a daily-changing.

OrderThe crudo di manzo, pici al ragu d'anatra and the coniglio in porchetta with seasonal contorni.

TipBook a fortnight ahead for the back garden in summer. The walk-in wine-bar room Il Santino next door is the no-booking annex.

Directions Book

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