In Italy, lively conversation about cherished local cuisine is more than just talk; it’s a beloved tradition that bonds friends and family. In Why Italians Love to Talk about Food, author Elena Kostioukovitch says, “The aroma of a simmering ragú,” she notes, “the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers.”

So when I contacted a handful of wine producers from one of Tuscany’s most well-known wine regions, Chianti Classico, wanting to talk food and wine, they responded quickly and enthusiastically—unsurprising given the topic!

Chianti Classico DOCG wine appellation (not to be confused with Chianti DOCG) is a distinct, hilly area between Florence and Siena known for its characterful red wines. With altitudes up to 550 meters and a mixed landscape of dense woodlands, vineyards, and olive groves, its beautiful landscape includes numerous estates producing excellent wines.

A Classic Warm Weather Red

Red wines are often shunned on hot summer nights in favor of whites and rosés, but a chilled Sangiovese-based Chianti Classico makes a strong case for summer reds. The youngest and lightest, the Annatas, will hit the spot no matter the weather.

Sophie Conte of Fattoria Tregole says Chianti Classico can go with everything from pizza to spicy foods and all kinds of meats. “Sangiovese grapes bring great freshness—a fresh, crunchy fruitiness—due to the acidity—an excellent accompaniment to many situations,” she says.

Chianti Classico wines are classified into three quality tiers: Annata, which ages 12 months before release; Riserva, which must age 24 months; and Gran Selezione, for 30 months.

While Riserva and Gran Selezione have their place at the summertime table, the winemakers agreed that Annata is usually the best choice for sultry weather due to its easy-drinking, fruit-forward nature.

“Chianti Classico [Annata] is considered a summer wine,” says Conte. “We produce ours solely using cement containers, which allows the juice to remain fresh and the wine to evolve gently. One of my favorite pairings with this wine is pizza.”

**Look for the Black Rooster logo on every bottle of Chianti Classico.**

Note: The word Annata means “vintage” and is typically not mentioned on the labels, which simply say Chianti Classico.

Temperature is Key

Red wines taste unbalanced when served too warm, feeling heavy and overly alcoholic. However, they can be refreshing at cooler temperatures (around 60 to 64°F).

Linda Sandkvist of La Querce Seconda notes, “When the temperature races above 35°C (95°F), Chianti Classico Annata should be cooled to around 18°C (64°F).” Her favorite pairings with the wine are tomato-based dishes like rustic tomato bruschetta, gazpacho, or Panzanella, a classic Tuscan tomato bread salad. Her husband Niccolò’s favorite after-dinner treat is to cut a sun-ripened, sweet peach directly into the glass and add some wine. “This simple but excellent dessert,” says Sandkvist, “is typical of what the farmers have been eating forever.”

Filippo Lazzerini, marketing director of Fattoria di Lamole di Paolo Socci adds, “Annata Chianti Classico generally has less body, and the tannins are softer and better integrated, which makes it much easier to drink in warm weather.” He mentioned stuffed pasta, meats and cheeses, and bread with olive oil as excellent accompaniments. Noting the importance of serving temperature, he says, “In general, but especially in summer and for red wines with less body, it is essential that the serving temperature is a little cooler.”

Jennifer Zaudke of Podere Ciona agrees, saying a quick chill in the refrigerator for about 20 minutes is all it takes. “Chianti Classico Annata served lightly chilled is excellent with grilled food and ‘no-cook’ cooking when we focus on fresh produce and easy meals,” she says. Zaudke calls the Annata a home cook’s secret weapon: “Our Annata wines are easy-drinking and fruit-forward, with a light, almost Pinot Noir-like texture. They pair well with pasta, burgers, roasted chicken, charcuterie, and fish like tuna and grilled salmon.”

Leonardo Bellacini, winemaker at San Felice for 40+ years, points out that the Annata’s acidity and light tannins make it a very versatile wine that can go well with cold summer dishes. “Salads enriched with cheese, tuna, and egg come to mind,” he says. “Cold cuts are also a ‘tested’ combination.”

Bellacini doesn’t rule out pairing Chianti Classico with warm dishes, though. “Fish with tasty sauces can be an excellent alternative,” he states. “I often pair an Annata with stuffed cuttlefish or baby octopus in a slightly spicy tomato sauce. Other exciting pairings are grilled mackerel or bluefish, which have a strong taste and are fantastic for a summer barbecue.”

Another big fan of fish paired with Annata wine is Michele Braganti, owner of Monteraponi winery. “My Chianti Classico is served in seafood restaurants on Tuscany’s coast, like La Pinetta di Zazzeri and Ristorante Romano Viareggio,” he says. “Slightly chilled, the wine is fantastic with cacciucco, a traditional Tuscan tomato fish soup.”

Valeria Viganò, owner of Le Cinciole, says that typical dishes of the area were created for pairing with Annata wine, making it suitable for all seasons. She suggests serving the wine chilled with dishes such as meat carpaccio with fresh vegetables, room-temperature or cold roast beef, mixed cold cuts and cheeses with sauces, pasta dishes with summer vegetable sauce, and fresh cherry tomatoes with mozzarella and basil.

While the Annata is typically served during the summer, a few producers noted that sometimes a Riserva or Gran Selezione can be a better choice.

When to Turn to Riserva or Gran Selezione

“All three types can suit warmer temperatures,” states Viganò. “It depends on the dish and the time of day. For lunch, it’s preferable to drink a Chianti Classico Annata with a simple dish, while in the evening, a Riserva or Gran Selezione can be sipped with a "‘special’ menu.’”

Zaudke agrees, saying she reaches for Podere Ciona’s Riserva for dishes with hearty proteins, especially those with a touch of fat. “Richer and fuller-bodied than the Annata,” she says, “the Riserva’s high acidity and medium tannins are perfect for Bistecca alla Fiorentina (Florentine steak), grilled sausages, or rosemary-crusted lamb chops. Yet its spicy, robust flavors won’t overpower vegetable dishes like sautéed mushrooms and smoky grilled eggplant.”

If you want a “simple, match-made-in-heaven pairing,” Zaudke suggests trying the Riserva with aged Parmesan. “We recently had the wine with a creamy polenta with aged Parmesan served alongside lightly smoked pork belly, pickled ramps, and fennel-orange marmalade—an amazing pairing!”

For even bolder flavors, Zaudke recommends opening a Gran Selezione, saying, “It’s perfect in the summer with barbecue sauce and pulled pork or seared duck breast with a cherry sauce.”

Eight Chianti Classico Annata Wines to Pair with Summer Meals

Earlier this year, I attended Anteprime Toscane, an annual press event in Florence showing the latest Tuscan wine releases. While there, I discovered many excellent new-to-me Chianti Classico wines and revisited longtime favorites. Here are some of the impressive wines I tasted that inspired me to write this article.

Eight Wines That Should be on Your Table This Summer

Note: Each wine below comes from a different “UGA".” As of 2023, the Chianti Classico appellation encompasses 11 distinct areas, called UGAs (short for Additional Geographical Units): San Casciano, Greve, Montefioralle, Lamole, Panzano, Radda, Gaiole, Castelnuovo Berardenga, Vagliagli, Castellina, and San Donato in Poggio. The goal is to help consumers identify each area's unique characteristics and terroir. Read more about the UGA classification system in my article, Chianti Classico UGA Classifications Approved.

Click on the name of each winery to find out where to buy it.

Fattoria di Lamole Castello di Lamole Chianti Classico 2017. (100% Sangiovese. Lamole UGA). Earthy, elegant, and light-bodied with mouthwatering freshness. This certified organic winery has been owned by the Socci family for four generations. The Lamole UGA’s high altitudes lend the wines a distinctly light and fresh style.

Fattoria La Ripa Chianti Classico 2021. (100% Sangiovese. San Donato in Poggio UGA). Aromas of wild strawberries, plums, and cranberries with well-balanced flavors of red cherry, pomegranate, and blood orange. Medium-bodied with bright acidity, grippy tannins, and a long, savory finish. Fattoria La Ripa owner Sandro Caramelli noted a few favorite food pairings with this wine: Bistecca alla Fiorentina (charred on the outside and almost raw inside), Hachée Tartare (steak tartare), Spaghetti alla Carbonara without cream, and Spaghetti all’Amatriciana.

Fattoria Tregole Chianti Classico 2022. (100% Sangiovese. Castellina UGA). A lovely, medium-bodied Chianti Classico with grippy tannins, a tangy long finish, and excellent balance.

La Querce Seconda Chianti Classico 2018. (100% Sangiovese. San Casciano UGA). Fresh fruit notes of cherry and plum; oak, and leather; zippy acidity, medium-body, and integrated tannins; long, well-balanced finish. La Querce Seconda is a small organic estate where owners Niccolo Bernabei and Linda Sandkvist use natural yeasts, low sulfur, and old oak barrels to express their terroir.

Le Cinciole Chianti Classico Gran Selezione Aluigi 2019. (100% Sangiovese. Panzano UGA) Rich yet fresh; great depth of flavor: dark cherry, dried cranberry, red currant, sage; full-bodied, medium tannins, electric acidity. Valeria Viganò loves to open a bottle of Gran Selezione for guests to enjoy with her homemade guinea fowl casserole and baked vegetables.

Monteraponi Chianti Classico 2022. (100% Sangiovese. Radda UGA). Fresh, red cherry, and raspberry aromas lead into a dry and earthy palate of pepper, black cherry, and leather, with zippy acidity, fine-grained tannins, and a medium-plus finish. Owner Michele Braganti revived this family winery in the early 2000s after falling in love with Radda’s ability to create world-class Sangiovese.

Podere Ciona Chianti Classico Riserva 2017. (95% Sangiovese, 4% Merlot, 1% Alicante. Gaiole UGA). A structured and elegant Riserva with robust flavors of cherry and blackberry supported by medium tannins. Considered the most important wine for the estate, Podere Ciona’s Chianti Classico Riserva is meticulously crafted from Sangiovese grown in the Gatteschi family’s high-altitude vineyards.

San Felice Chianti Classico 2021. (80% Sangiovese, 10% Colorino, 10% Pugnitello. Castelnuovo Berardenga UGA). Aromas of cherry, tomato, tobacco, leather, and earth; on the palate dry and savory; well-balanced, medium, soft tannins, fresh acidity, well-balanced notes of cherry, plum, and licorice. Bellacini says he prefers the ‘21 and ‘22 vintages, which have, as he says, “the “most charming acidity.”