There are many great grape varieties in Italy it but if I was forced to choose a favorite, it would be Sangiovese. Wines made from the Sangiovese grape are the perfect wines to go with food.

The have bright fruit flavors, a hint of violets, and good acidity. The best wine made from the Sangiovese grape is Chianti from Tuscany.

"It's time for Chianti wine-wine," was the theme of the Consorzio Chianti wine tasting held on April 28 in New York City for the trade and media. It has become an annual tradition and this year 46 different wineries were present. I could not wait to go.

The daylong event Began with a guided tasting and presentation of the Chianti Riserva 2010 Which I attended. Six wines were tasted blind.

Giovanni Busi, president of the Consorzio Vino Chianti and owner of Villa Travignoli, Introduced the three panelists for the guided tasting: Joe Campanale, Beverage Director and owner of the Soul, L'Artusi, Amphora and the Apicius restaurants; moderator Anthony Giglio, wine authority, journalist and author of the Wine Guides for Food & Wine Magazine, and Costas Mouzouras, wine director of Gotham Wines & Liquor, a retail store. During the seminar the discussion covered various topics: such as: Chianti: Tradition and Innovation, Chianti: Identity of Terroir, Chianti and "Cool." This was Explained by Mr. Gilgio as an innovative process the Consortium Has Undertaken in the last few years. The idea Is that Chianti is a very versatile wine and can appeal to younger and newer generations of wine drinkers, not only the traditional ones.

The panel discussed the grapes That are Also used to make Chianti and how the wine is aged. Chianti must be at least 70% Sangiovese but Has the law limited the amount of international grapes: such as Merlot to 10%. Traditional Tuscan grapes like Canaiolo Also can be used up to 30% as well as Trebbiano and Malvasia, Which are white grapes.

Chianti may be released on March 1 ^st  of the year Following the harvest. The sub-regions of Montalbano, Arentini, Pisa and Siena Also may be released on March 1 ^st  after the harvest. The sub-regions of Montespertoli may be released on June 1 ^st . The sub-region of the Florentines and Rufina may be released on September 1 ^st  of the year Following the harvest. Chianti Superiore may be released on September 1 ^st  of the year Following the harvest.

For the Reserve the wine must be aged a minimum of two years from January 1 ^st  Following the harvest.

For Fiorentini Chianti Rufina and the Reserve Has to spend at lest 6 months in wood. For the Sienese Chianti Riserva the wine must spend at least 8 months in wood and 4 months in bottle.

Also The panel discussed the Chianti Consortium and the production zones for Chianti. The Consorzio Vino Chianti was established in 1927 by a group of wine producers in the provinces of Pistoia, Siena, Arezzo and Florence. Later the Association expanded to cover the whole production area covered by the DOCG. Now the Chianti production area is located in the provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Siena. Chianti wines are designated as:  Arezzo hills, Colli Fiorentini, Colli Senesi, Pisan Hills, Montalbano ,  Rufina , and the last, added in 1997  Montespertoli.   Additions In is the return of the Chianti "Superiore" Which can come from anywhere in the Chianti wine area with the exception of the Chianti Classico area between Florence and Siena. Superior can not have a name of an area on the label. There Is Also The Hills of ' Etruria Centrale. The DOC Permits in the Chianti DOCG area the production of wines of a different quality from Chianti, Which includes reds, whites, roses, new and Vin Santo.    

The Wines

The tasting was blind in that you we were not given the names of the producers. All other information about the wine was Given to us. I believe the purpose of the tasting was to show the versatility of styles That Can produces Chianti, from traditional to international.

Sorelli wine  made ​​from 80% Sangiovese, 10% and 10% Trebbiano Canaiolo. Fermentation with maceration on the skins for about ten days in temperature controlled tanks. The wine Spends at least 6 months in large barrels and barriques is two months. This is a nice fruity wine with hints of red berries and violets. It is very traditional Chianti.

Chianti Montespertoli "The Fourth" Keeping Morzano  made ​​from 80% Sangiovese, 15% Merlot and 5% Syrah. The grapes come from a 2-hectare vineyard, the soil is clay and schist and the vines are at 300 meters. Harvest takes place in September. Traditional 20 days maceration on the skins and Subsequent fermentation in glass lined cement tanks. The wine is aged in French barriques third passage. This was the most international in style.

Chianti Rufina "Bellini" Cantine Fratelli Bellini  made ​​from 90% Sangiovese, 5% and 5% Canaiolo Colorino. The vines are cordon trained and spur the harvest is in September. There is a classic vinification with 15 days maceration of the skins at controlled temperatures. The wine Spends 24 months in oak barrels of 20 hl to 40 and 6 months in bottle before release. This was my favorite wine of the tasting, typical classic Chianti from one of my favorite zones.

Castello di Oliveto  made ​​from 90% Sangiovese, 5% and 5% Merlot Colorino. The winery is in the heart of the Florentine hills. Maceration is in steel vats for about 15 days with frequent pumping over and aeration to foster ceding of the color at a controlled temperature. This wine's leaning toward the blackberries international style.

Chianti Montalbano Tenuta Cantagallo  made ​​from 100% Sangiovese. Alcoholic and Malolactic fermentation take place in stainless steel tanks. The wine is aged in 60% French oak barrels and 40% new barrels for 12 months in bottle before release. This was very international in style with more then a hint of vanilla 

Hills Florentini "Vigna La Quercia" Castelvecchio  made ​​from 90% Sangiovese and 10% Cabernet Sauvignon. The grapes come from a single vineyard with a southeast exposure. The wine Spends 12 months in oak barrels and 12 months in bottle before release. This wine was somewhere in between the traditional and the international.

From this blind tasting It Seems That there is a style of Chianti for everyone.