What is the primary grape used to make Chianti?

Sangiovese is the primary grape used to make Chianti, which is a renowned red wine from the Tuscany region of Italy. This grape variety is known for its high acidity, fruity flavors, and potential for aging, allowing Chianti wines to exhibit a range of characteristics such as cherry, plum, and herbal notes, often with earthy undertones. The dominance of Sangiovese in Chianti is essential as it establishes the wine's identity, creating the structural backbone and flavor profile that defines this classic Italian wine.

Understanding that Chianti is predominantly made from Sangiovese expands one's knowledge of Italian winemaking and the importance of terroir and grape varietals in regional wine styles. The cultivation of Sangiovese in this region showcases the connection between the grape variety and the local climate and soil conditions, which ultimately influence the taste and quality of the wine. Its versatility allows it to pair well with food, making it a favored choice in culinary circles.