Spaghetti
WINE
BY RICCARDO TARABELSI
C
hianti has come a long way since its role as cheap “spaghetti wine,” customarily offered in cute bottles wrapped in wicker baskets, suitable for recycling as candlesticks. What was once scorned by consumers and Italians alike is now Italy’s most drinkable (and now complex) wine offering. There’s always been more to Chianti than those wicker bottles. Chianti’s proud Tuscan heritage goes back more than 700 years. And while it’s still a pretty good spaghetti wine, Chianti in the past
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generation has fully restored its luster as a serious, world-class wine, becoming one of the first Italian wine regions to earn the DOC (and later DOCG) designation. It also spawned the new and perhaps even more lustrous “Super Tuscan” category. The Chianti region spans a broad area of Tuscany in Northern Italy, from Florence to Siena and from Umbria to the sea. Chianti must include the following: from 75 percent to 100 percent Sangiovese, and up to 10 percent each of Canaiolo, other local red varieties, and/
