What is Chianti / Sangiovese?
Chianti / Sangiovese is a red wine style best understood through its balance of fruit, freshness, body, tannin, sweetness and texture. Savoury, high-acid Italian red with cherry, dried herbs and firm but food-friendly tannins. Built for tomato, olive oil, roast meat and rustic pasta. Typical flavours include sour cherry, tomato leaf, herbs, leather.
Tuscany, Umbria, Emilia-Romagna
Sangiovese, Canaiolo, Colorino
Italian Red · 12.5-14%
Style profile
Grapes, regions and character
Chianti / Sangiovese is commonly associated with Sangiovese, Canaiolo, Colorino. The grape choice shapes the wine’s aroma, structure, acidity, body and food-pairing personality. Classic regions include Tuscany, Umbria, Emilia-Romagna.
Tuscany, Umbria, Emilia-Romagna
Italy
What does Chianti / Sangiovese pair well with?
Pair Chianti / Sangiovese by matching the wine’s weight, acidity, sweetness and tannin to the dish. It works especially well with tomato sauces, roasted meat, pizza, herbs, aged cheese. It is usually less successful with sweet desserts or delicate white fish.
Best food matches
Pairings to avoid
What makes a good or bad Chianti / Sangiovese?
A good Chianti / Sangiovese should taste balanced, expressive and clean. Look for clear fruit, freshness, structure and a finish that suits the style. The acidity is usually high, so the wine should feel lively without becoming harsh. The body is usually medium, so it should match the weight expected from this style.
A poor Chianti / Sangiovese can taste flat, tired, harsh, thin, overly sweet, too alcoholic or unbalanced. Avoid bottles where oak, bitterness, heat or sweetness dominate the fruit, freshness and structure.
When buying Chianti / Sangiovese, look for bottles where the region, grape and producer style match the food you want to cook. Useful countries to look at include Italy.
Serve Chianti / Sangiovese at around 15-17°C. Serving temperature matters because too warm can make wine feel heavy, while too cold can mute flavour.
