chianti

Chianti is generic for the red wines of Tuscany by the same name and largely defined by that region’s sangiovese grapes (although some percentage of other grapes, some white, may be involved in any given wine). After World War II, Chianti went through a period of mass production which was financially lucrative but also associated Chianti with “poor quality”. Since the 1970s, the region’s producers have been rebuilding Chianti’s reputation. This style of wine has gradually become “more red” over time. When making mixed drinks from the 19th Century that call for Chianti, you may wish to experiment with cutting the measure of contemporary Chianti with a little Tuscan white wine.