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What is Chianti served in & what can i drink it with?



What can i serve Chianti wine in

Chianti is a type of wine produced in the Chianti region of central Tuscany, in the olden days the wine is filled in a squat bottle enclosed in a straw basket, called a fiasco.

History of Chianti wine can be traced  back in the 13th century at the wake of viticulture which flourished exponentially in the “Chianti Mountains” around Florence.The merchants in the nearby townships of Castellina, Gaiole and Radda formed the Lega del Chianti (League of Chianti) to produce and promote the local wine.

The wine can be served on a red checked tablecloth, holding a romantic candle. In a modern reworking, Chianti now usually comes in a standard glass bottle, looking for a more elegant image. If you’re a traditionalist, however, some brands still use the basket. The basket helped the bottle avoid breakage during transportation.

Chianti wine comes from the Chianti region of Tuscany, Italy. Only wines from this region can properly be called Chianti, although some other areas are using the name on their labels.

Chianti was first identified as a type of wine in the 13th century. Its primary red grapes are Sangiovese and Canaiolo, while the main whites are are Trebbiano and Malvasia. There are now seven Chianti zones, defined by the Dalmasso.

Drinking Chianti makes you feel like you are in Positano, sun shining down on your skin, is the perfect gift for a wine traditionalist and romantics.


Bruschetta and Chianti wine.

Chianti wine can be enjoyed with a veirity of these food mix: Crostini, especially topped with mushrooms or chicken livers, Pasta with a meat or tomato sauce e.g. spaghetti bolognese, spaghetti and meatballs and even meatloaf, Baked pasta dishes such as lasagne, Pizza, Grilled cheese sandwiches, Bean or chickpea soup, flavoured with rosemar, Dishes with salsa verde – even fish like this roast cod dish, Salumi especially salami with fennel & Pecorino cheese.

Please if you know more about this style of wine comment below.

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