Every Wednesday, we pick a wine to talk about—good, bad, ugly, or somewhere on the spectrum. Sometimes our wine of choice goes with what we’re reading, sometimes it’s a new favorite, sometimes it’s a perfect pairing for an upcoming holiday. Today: Chianti!

Well, I’m currently (and newly) obsessed with Chianti. It’s generally dry and so easy to drink, and (of course) pairs perfectly with Italian dinners. Especially tomato-based sauces, pizza, and meat. Plus, as with many Italian wines, it has a rich history and very strict rules. If you see “Chianti” on the label, you know the wine hails from Tuscany’s Chianti Region. Here are a few other fun facts:

• Chianti breaks down into various categories of increasing quality: (1) Standard Chianti (70%+ Sangiovese), (2) Chianti Classico (80%+ Sangiovese and aged at least 7 months), (3) Chianti Classico Riserva (minimum aging of 24 months), and (4) Chianti Classico Gran Selezione (minimum aging of 30 months, made exclusively from the winery’s own grapes, must pass a suitability test).
• Chianti is made primarily from the Sangiovese grape, with small percentages of other red grapes allowed.
• It’s typically medium-bodied, dry, and high in tannins, depending on the sub-region and other factors.
• People have been making wine in this region for 2,000 years, and Chianti was designated sometime in the 13th century.

My new favorite Chianti: Frescobaldi’s Nipozzano Chianti Riserva 2020.