90+ Cellars Chianti Classico

Sangiovese-led and bottled under the 90+ Cellars label, this Chianti Classico comes from Tuscany and carries the DOCG designation, Italy's top quality tier for the zone. Wines in this style usually open with red cherry and sour-cherry fruit, backed by dried herbs, a hint of tomato leaf or leather, and sometimes a faint violet or tea-like note. Expect a medium body, fine-grained tannins with a slight grip, and the bright, mouth-watering acidity that defines Sangiovese. Oak, if used at all, tends to stay in the background in this category, so the focus remains on fruit and freshness rather than vanilla or toast. That acidity is the key to using it at the table. It cuts through fat and salt, which makes it a natural match for tomato-based dishes such as spaghetti with a slow-cooked ragù, baked rigatoni, or a margherita pizza. It also suits grilled sausages, roast chicken with rosemary, pork loin, and a bistecca-style steak, where the tannins find protein to soften against. For cheese, think aged pecorino, Parmigiano-Reggiano, or a firm provolone. Very spicy or sweet-glazed dishes will overwhelm its delicate fruit, so steer toward savory, herb-driven cooking instead. Serve it lightly cooled, at roughly 16 to 18°C (60 to 65°F). Pulling the bottle from a cool cellar or the fridge for about 15 minutes before pouring gets it close. Wines of this kind generally don't need extended decanting, but opening the bottle 20 to 30 minutes ahead, or giving it a brief splash into a decanter, can help the aromatics unfold and soften any initial tightness. A medium-sized glass with a slightly tapered rim, such as a standard red wine or universal tasting glass, concentrates the cherry and herb aromas without exaggerating the acidity. Chianti Classico at this level is made for drinking in the near term rather than for long cellaring. Plan to open it within a few years of purchase, while the fruit is still vivid and the acidity is at its brightest, instead of expecting it to build complexity over a decade.