Which is the main red grape of Chianti wine?
History of Chianti red. Baron Bettino Ricasoli, the future Prime Minister in the Kingdom of Italy created the first known "Chianti recipe" in 1872, recommending 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca. In 1967, the "Denominazione di origine controllata" (DOC) regulation set by the Italian government firmly established the "Ricasoli formula" of a Sangiovese-based blend with 10-30% Malvasia and Trebbiano. However some producers desired to make Chianti that did not conform to these standards-such as a 100% variety Sangiovese wine, or all red wine grape varieties and perhaps with allowance for French grape varieties such as Cabernet Sauvignon or Merlot to be
Chianti while Chiantis that have only red grape varieties will be fuller and richer. While only 15% of Cabernet Sauvignon is permitted in the blend, the nature of the grape variety can have a dominant personality in the Chianti blend and be a strong influence in the wine. Chianti Classico wines are characterised in their youth by their predominantly floral and cinnamon spicy bouquet. As the wine ages, aromas of tobacco and leather can emerge. Chiantis tend to have medium-high acidity and medium tannins. The acidity in the wines make them very flexible with food and wine pairings, particularly with Italian