Beverage | Gluten Free Vegan Diet (check specific fining agents)

Chianti Wine

Vitis vinifera (grape source) Allergens: Sulfites
Chianti Wine

Sourcing & Taxonomy

  • Family Vitaceae
  • Primary Cuisine Italian
  • Seasonality Year-Round (production dependent on grape harvest)
  • Source Grapes (Sangiovese primarily)

The Forktionary Angle

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Definition

A dry red wine from the Chianti region of Tuscany, Italy, primarily made from Sangiovese grapes, known for its high acidity and savory notes.

Sensory Profile

TasteDry, Savory, Cherry, Earthy, Tannic
TextureMedium-bodied, Astringent (from tannins)
AromaCherry, Plum, Violet, Tobacco, Leather, Earthy
AcidityHigh

Technical Metrics

Nutrition Facts

Per 150ml (5 oz)
Calories82 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0.1 g
Total Carbohydrate2.6 g
Dietary Fiber0 g
Total Sugars0.1 g
Calcium9 mg
Iron0.3 mg
Potassium100 mg

Chef’s Secret

When cooking with Chianti (or any red wine), simmer it for at least 10-15 minutes to allow the alcohol to cook off and the flavors to concentrate, creating depth in sauces.

Substitutions

Best Match

Sangiovese (other regions)

1:1

The core grape of Chianti, offers a very similar flavor profile, often more affordable.

Montepulciano d'Abruzzo

1:1

Another Italian red with good acidity and fruit notes, slightly softer tannins, excellent for cooking.

Merlot

1:1

Softer, fruitier red wine. Good for drinking, but for cooking, might lack Chianti's distinct acidity.

Dry Red Cooking Wine

1:1

For general cooking where specific nuances aren't critical, but can be higher in sodium.

Buying Guide

Look for "DOCG" on the label for quality assurance. Chianti Classico is from the historical heartland and often higher quality.

Flavor Pairings

Pasta with red sauce grilled meats roast pork aged cheeses pizza game meats.