Chianti, Version COOL

Chianti, Version COOL

jazz-guitar-3Smooth, cool sounds of live jazz carry me aloft and scenes from the excellent Chianti NYC 2014 showcase tasting are still fresh in my mind. As two of the jazz scene’s most exciting guitar players do their part to help make jazz once again hip for modern listeners, Chianti’s producers too are reinvigorating the wines of their denomination, making Chianti cool for a new generation of wine aficionados.

During my lifetime Chianti has evolved from a wine that grandfather kept in the kitchen cabinet to a serious wine that seeks clarity of expression in voices more subtle than grandiose. That evolution has been largely driven by a willingness on the part of producers and the Consorzio to depart from stale convention, tempered by respect for tradition, in order to advance quality within the Chianti heritage.

chianti-nyc-2014-2Today’s Chianti has upped the cool factor, delivering wines of emotion and meaning, and doing so with an attitude of casual elegance and sense of freedom attractive to a hip, chic clientele.

A highlight of CHIANTI NYC 2014 was the guided tasting introducing marvelously varied styles of six Chianti wines:

Sorelli Chianti Riserva 2010 is herbaceous and floral, perhaps by virtue of the rare addition of 10% Trebbiano in the blend. Weighing in at 12.5% alcohol, this red wine is light enough to give good blessing to summer fish dishes, first courses and entrée salads. Aperitivo approved 🙂

Flexing a bit more muscle with 14 degrees of alcohol, the fuller-bodied Morzano il Quarto Chianti Riserva 2010 rested 24 months in third passage barrique before pleasing admirers with its floral, fruity, spice-inflected bouquet and overall harmony.

Sensuously scented Bellini Chianti Rufina Riserva 2010 impresses with rich, velvety sensations of red fruit sailing over a river of delicious acidity. Finishes with big, harmonic tannins. Nice Chianti to lay down for a bit.

Having done time in large Slavonian oak and a stint in bottle, Castello Oliveto Chianti Riserva 2010 delivers good Sangiovese flavor on a palate ever so slightly softened with a small percentage of Merlot. Enduring, elegant nose of red and black cherries and violets.

Made from 100% Sangiovese, Tenuta Cantagallo Chianti Montalbano 2010 Riserva shows a modern side with hints of vanilla and spice, berry cake bouquet and very polished palate.

Open and round, Castelvecchio Chianti Colli Fiorentini Riserva Vigna La Quercia 2010 is striking with rich dark fruit, savory herbs and a touch of smoke, a good call whenever lamb chops are within grilling range.

Just a note on Chianti serving temperature: even in better restaurants, Chianti is oftentimes served too warm at 18 C / 65 F or warmer. Recommend you enjoy Chianti at a slightly cooler temperature, say, 16 C / 60 F to receive its message. (You really must try a slightly cooled Chianti paired to sushi or sashimi.)

Whether you’re craving an insane burger creation from some hipster chef, feeling zen-ed out and sushi-addicted, hanging with investment bankers for a clubby evening of steaks, or visiting home for a Sunday serving of Mom’s roasted pork loin studded with rosemary and garlic – whatever foodie flag you may be flying – today’s Chianti wines can deliver unique, affordable pairings for every budget and level of sophistication.

And that’s cool.
#Chianticool, to be precise 😉

Related Post, Chianti, Turning the Page: Notes from Chianti NYC 2013
For additional information about Chianti wines and territory, click over to Chianti Consorzio

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Joel Mack has worked for a celebrated importer / distributor of Italian wines and continues to study the wines and winemaking of Italy. He has advised many restaurants in making their Italian wine list selections and has provided training to restaurant staff. Today, Joel conducts wine classes and leads specialized private and corporate tastings of Italian wines. Joel carried out his higher education at a highly regarded College of Music and continues to extend an artistic point of view to Italian wine, balanced with factual information about wine, its nature and identity. By day, he applies his time to collaborative software technology. Joel can be contacted at joel at vintrospective dot com.

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