A vertical or comparative tasting of Chianti Classico, the central Tuscan wine made from at least 80 percent Sangiovese in the hills between Florence and Siena.
Where to eat it: 5 restaurants across 1 city.
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.
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.
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 love it: A 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.
Tip: Closed Sunday. The 12-seat bar has no bookings; arrive at 17:30 for aperitivo seating.
Casa del Vino is a wine bar room in San Lorenzo. Closed Sunday; standing only. €3 glasses, €5 panini. The shelf outside the door holds your glass.
Why locals love it: An 1898 standing wine bar behind Mercato Centrale with €5 panini and €3 wine, frequented by stall-keepers and locals who know the shelf-on-the-street trick.
Tip: Closed Sunday; standing only. €3 glasses, €5 panini. The shelf outside the door holds your glass.
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.
Signature pour: Tignanello by the glass
Wine focus: Marchesi Antinori estate Tuscan reds
Food: Tuscan small plates and tagliere
Order: Crostini misti, tagliere di salumi, a glass of Tignanello.
Tip: Closed Saturday and Sunday. Book the cellar tasting flight (€45) two weeks ahead.
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.
Signature pour: Chianti Classico Gran Selezione flight
Wine focus: Chianti Classico and Tuscan growers
Food: Pici, tagliere, carpacci
Order: Chianti Classico flight (€18), pici cacio e pepe, the salumi tagliere.
Tip: Open daily; the back vaulted room is the booking spot. Brunello flight adds €25.
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.
Signature: Crudo di manzo, Pici al ragu di anatra, Coniglio in porchetta
Order: The crudo di manzo, pici al ragu d'anatra and the coniglio in porchetta with seasonal contorni.
Tip: Book a fortnight ahead for the back garden in summer. The walk-in wine-bar room Il Santino next door is the no-booking annex.
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