Everything You Need to Know About Chianti Classico

Unlock the secrets of Italian wine with Wine Folly's comprehensive guide to Chianti Classico! A full in depth guide along with this detailed video will tell you everything you need to know

Join as we demystify the complexities of Italian wine. Explore the origins of Chianti Classico, from historic boundaries to modern-day developments. Discover the difference between Chianti and Chianti Classico, delve into the four types of Chianti Classico wines.

From Sangiovese's role to the diverse terroirs shaping these iconic wines, follow this in depth guide that offers invaluable knowledge for wine enthusiasts.

[MrDanielAJones]

I love how she always looks a little stoned -- and also buzzed after a glass or two of wine)

[diegogodinhorocha]

You do such a great work...and, yes, Chianti Classico is amazing. These wines are very dependable and fun.
I'd love to see you do Côtes du Rhone, Priorat/Montsant, Douro, Alentejo, the Spanish regions focused on Garnacha and Chile...which is huge, I know.

[ptg]

Ah... Isole e Olena... Some of the best Vin Santo's ever ! Had a chance to spend an afternoon with Paolo de Marchi !!! What a gentleman !!!

[michaelm]

Madeline another informative video, good tip on the Black Rooster, have you thought doing a review of wines at Costco like you did at Trader Joe's?

[InfinityJihed]

Great content. I would love you to cover Priorat region and Pénedes.

[markydeee]

Great great video!! I live near here and go to Greve at least once a year!!

[the_wine_md]

Thanks for this great primer (and the guide) on a region that is full of complexity. I will always make it to the end of your videos! Happy to have you choose the next region! 🍷

[Jacquesvoyemant]

So to an Italian person, chianti is the everyday table wine of choice!

[philippedemecheleer]

Love the way you structure and present information about the regions. It reminds me of our trip to Tuscany in 2004 where visited the castle and bought Barone Ricasoli Brolio Chianti Classico. A foodparing idea for Chianti: veal medallions with a slice of tomato, a slice of parma ham and a slice of mozzarella, served with tagliatelle verde.
Crust one side of the veal and season the none backed side.
Turn the veal, season and put a slice of tomato and then a slide of parma ham. Some olive oil on the parma ham avoids burning the ham under the grill.
Add a slice of mozzarella and put the dish under the grill. I use 235 °C. It's ready when the mozzarella is slightly melted and gets some brown crusty dots.

[erindrum]

Perfect timing, as we'll be in Chianti Classico in a few weeks and are picking out wineries to visit now!

[williamsmith]

I didn't know any of that. Thanks! I may need to make another trip to Tuscany. Oh yeah...

[anabellepp]

Stunning content, thank you for all your knowledge and research!

[zeo-mar]

I lived in Washington State several years back. I was blown away by their Syrah's and then ever since have favored their Cabernet's and Merlot's. It is a unique region with sun until 9:00 p.m. in the summer and a lot of minerals in the soil. Even though they've been gaining in notoriety still many of their best wines are not easy to find outside of the state. Their quality rivals Napa but without the inflated Napa price tags. I'm sure a review by your channel would give them a boost.

[hithishdevadiga]

clearly explained, easy to understand thank you for this video.

[jayski]

The only Chianti I've ever had is the one with the straw basket around the bottle. And I love it with any Italian meal. But now I'm going to have to try the classico. Although after years of being trained to like the cheap stuff, my palate may not accept the good stuff.

[chrisfittipaldi]

Love your no nonsense approach to chianti.we have enjoyed chianti for years and is it my imagination or does it just keep getting better and better? Have you explored the world of aglianico.? Blows my hair back. Ciao

[paxsreekantan]

Wow -- On that same trip 12 years ago - we accidentally stumbled onto Barone Ricasoli - the oldest in Europe and second oldest in the world! I literally saw the sign and swerved into their parking lot! I still have the 2008 Castello di Brolio I picked up there.

[stevenmuir]

I think a good next video would be on Gamay. What it is as a grape, how, that it is in Beaujolais. The blend Passetoutgrain. And other regions to find it.

[TheTreeWhereWeSatOnce]

You should make a video with Sting. That would be great.

[peterricci]

I have been in Tuscany and Umbria the month of May, meeting with winery owners and winemakers. In Chianti Classico they are very frustrated with the public referring to their wines as Chianti. The wines are Chianti Classico, anything less is an insult. As for their Grand Selezione wines the wineries want to be referred to their UGA. No different than most of us use more detailed descriptions in Bordeaux or Burgundy. It is time for the industry to be much clearer in it's descriptions of Chianti Classico wines.