Chianti Classico and spaghetti to warm the body and soul (#ItalianFWT)

Less than a mile from my home is a vineyard, a strange sight to find in an urban neighborhood.

The vines consist of native grapes – Concord, Niagara and Delaware – planted decades ago on a lot of about half an acre or so. I like to walk past this vineyard from time to time to check on progress. In a sense, I use it as a kind of barometer for gauging the change of seasons.

Now the grapes are gone, of course, the leaves yellow and mostly fallen off the vine. Soon the Pacific Northwest wind and driving rain will strip these vines bare. Time to head indoors for a glass of luscious Chianti Classico and a bowl of warm, comforting spaghetti!

The Chianti Classico for this month’s Italian Food, Wine and Travel (#ItalianFWT) theme is courtesy of the Cecchi family and host Liz Barrett of the “What’s in That Bottle?” wine blog. Our #ItalianFWT blogging group will be holding a “Cavalcade of Chianti” Twitter chat on Saturday, 11/5, starting at 8 am PT/11 am ET. Please join in the fun by following the hashtag.

Please note that while the wines for this post were provided, opinions are my own.

The region and the producer

Among confusing Italian wine laws, those governing the production of Chianti may take the prize. Here are some informational tidbits to keep in mind:

• The term “classico” refers to wines made from the original and hillier part of an appellation (specifically named place of origin).
• “Riserva” wines require higher alcohol and longer aging.
• Chianti Denominazione di Origine Controllata e Garantita (DOCG) is an appellation consisting of seven subzones.
• Chianti Classico DOCG is its own appellation. Situated between the cities of Florence and Siena in the hillier areas of the region, this is the original Chianti zone dating back to the Middle Ages.
• Chianti Classico must contain at least 80 percent Sangiovese but can be as much as 100%. The remainder can be made from native red grapes or international varieties such as Cabernet Sauvignon and Merlot. A minimum of 12% alcohol is required. Riserva requires two years of aging and an additional half degree of alcohol.

Established in 1893, Cecchi (pronounced “check-ee”) is one of the oldest and most prominent producers in Tuscany, a pioneer of the growth and development of the Sangiovese grape worldwide. The Family Cecchi Group is now operated by Andrea and Cesare Cecchi, fourth-generation brothers. Their company also includes Tenuta Altazura, Villa Cerna and Val Delle Rose. 

The wines

2020 Cecchi Storia di Famiglia Chianti Classico DOCG
90% Sangiovese, 10% Colorino and Canaiolo

Storia di Famiglia translates as “history of the family.” Aged 12 months in wooden casks and a minimum two months in bottle before release, this is Cecchi’s first Chianti Classico wine.

My tasting notes:Translucent, ruby red in color. Opened with fresh-smelling violet and red cherry aromas and a hint of charcoal smoke. Palate punches out that lovely, medium+ Sangiovese acidity with dark cherry and red licorice flavors. Smooth tannins and medium+ finish. Alcohol: 13.5%. Price: $27, but widely distributed and much lower on average.

The pairing: Acid and tannins in Sangiovese-based wines lend themselves famously to meaty, tomato-based Italian dishes. But I’ve been leaning heavily into plant-based meals lately, so I chose two spaghetti dishes without meat. The first was a creamy mushroom and garlic spaghetti dinner from “kitchn,” one of my go-to sources for recipes. I opted for oyster mushrooms because they’re meatier than most and the spouse loves them. The pairing was so-so. Didn’t make the wine sing, but delicious nonetheless.

2016 Cecchi Riserva di Famiglia Chianti Classico DOCG
90% Sangiovese, 10% Cabernet Sauvignon

The Cecchi Riserva di Famiglia is estate grown, produced, aged and bottled only in the best vintage years. Aged 12 months in oak casks and a minimum of three months in bottle before release.

My tasting notes: Ruby with a brick-reddish rim and deeper than the Storia di Famiglia. Earthy and oaky nose with notes of dark berries, currants and a hint of chocolate. Candied fruit on the palate with well-integrated tannins, medium+ acidity and medium+ finish. Alcohol: 13%. Price: $48.

The pairing: This time around, I went with tomatoes but still no meat. This easy shrimp marinara from “a couple cooks” was as easy as promised and bingo! Who says you can’t pair fish and red wine? A soulful pairing indeed.

Check out all the blog posts below to learn more about Chianti!

• Wendy of A Day in the Life on the Farm shares A Classic Italian Pairing
• Jennifer of Vino Travels teaches The History of Family with Cecchi
• Camilla of Culinary Adventures with Camilla provides Cucina Povera and Two Bottles of Chianti Classico
• Robin of Crushed Grape Chronicles discusses Wines of Family with Chianti Classico from Famiglia Cecchi and a Tuscan Style Ragu
• Cindy of Grape Experiences talks about At I Veroni in Chianti Rufina, Elegance and Balance Characterize Its Wines
• Linda of My Full Wine Glass serves Chianti Classico and spaghetti to warm the body and soul
• Jeff of FoodWineClick! writes about Rufina: One Straw in the Chianti Haystack
• Katarina of Grapevine Adventures shows how 3 Chianti DOCG Wines Show the Potential of 3 Different Suzones
• Liz of What’s in that Bottle? has Two Chianti Wines for Fall
• Gwendolyn of Wine Predator serves up Fall Flavors: 2 Cecchi Chianti Classico Paired With Instant Pot Bolognese
• Susannah of Avvinare posts Cecchi Family, A Piece of Tuscan History