The American version of Chianti is made from the sangiovese grape, just like its Italian counterpart. However, there are some differences in style and production methods that give the American version its own unique character.
In Italy, Chianti is primarily made from sangiovese grapes, with small amounts of other local varieties allowed in the blend. The wine is known for its bright acidity, cherry and red fruit flavors, and earthy undertones. It is typically aged in large, neutral oak barrels to preserve its fresh and vibrant character.
In California, the sangiovese grape has found a new home and is being embraced by winemakers who are putting their own spin on the traditional Italian style. The American version of Chianti, simply called sangiovese, showcases the grape's versatility and adaptability to different terroirs.
One of the notable differences in the American version is the use of new oak barrels for aging. Unlike the traditional Chianti, American sangiovese often sees some time in new oak, which imparts flavors of vanilla, toast, and spice to the wine. This adds a layer of complexity and richness to the fruit-forward flavors of the grape.
Another distinction is the level of ripeness achieved in the grapes. California's warm climate allows for longer hang time, resulting in riper and more concentrated fruit flavors in the wine. This can lead to a fuller-bodied and more intense style of sangiovese compared to the lighter and more acidic Chianti.
Furthermore, American winemakers are not bound by the regulations and traditions of the Chianti DOCG in Italy. This gives them the freedom to experiment with different winemaking techniques and blends. Some producers in California are even creating single-varietal sangiovese wines, highlighting the grape's qualities on its own.
In my experience as a sommelier, I have found American sangiovese to be a delightful alternative to its Italian counterpart. The wines often exhibit a ripe and luscious fruit profile, with notes of black cherry, plum, and raspberry. The oak aging adds a layer of complexity and the tannins are usually softer and more approachable.
The American version of Chianti, or sangiovese, is a testament to the adaptability of this grape. It allows winemakers to express their own style and create wines that are uniquely American while still honoring the traditions of the Italian original. Whether you are a fan of the classic Chianti or looking to explore new expressions of sangiovese, the American version offers a delicious and exciting alternative.