Soft, smoky purple and red berries with what tastes like the slightest bit of dark red wood. Pair with smooth stews and soups topped with creme fraiche or crispy bacon.
$9.99 at T.B. Ackerson 7.4/10
Dark plum and cherry skins dominate this juicy yet still refined Chianti on both the nose and the palate. There is a slight bitterness to add balance. Pair with hard cheeses (e.g., aged Parmesan) and soft red meats.
$16.99 at T.B. Ackerson 7.5/10
Bring this Chianti Classico to your friends’ houses when you want to be viewed as a forward-thinking, contrarian wine elitist. Everyone who knows a little, but not a lot, about wine classifies Chianti as “swill,” but everybody who knows anything about wine knows that is a sad, silly association to make. Yes, perhaps if you grew up with your parents keeping a box of Chianti in the fridge, then maybe I can understand your prejudice, but in wine circles, we remember that Chianti is made from one of the most illustrious wine grapes available, Sangiovese.
Sangiovese is responsible for some of the most flavorful and longest aging wines in the world. Brunello di Montalcino, its super Tuscan relatives, and Vino Nobile di Montepulcianos last longer than the livers of most of our readers so it should follow that we should at least give Chianti a fair chance.
Fonterutoli’s Chianti Classico takes this chance and does wonders with it. The nose is redolent of smoke, black forest cherry skins, and dry Italian herbs. The body is full, but still drinkable and not viscous. The finish creates a toasty earth sparkle on the palate. When people ask for a “serious” wine, but can’t spend $100, this is what I move them towards. It has even helped my French wine drinking friends give Italy a second chance.
$26.99 at T.B. Ackerson 8.5/10