Chianti is a product of the Tuscan region. The original area of production, now known as the Chianti Classico area, stretched from Florence to Sienna.

The area of wine production has expanded through the years so that now more than half the whole area of Tuscany is under vines. This additional area is divided into a further six Chianti sub zones.

These include Montalbano, Rufina, Colli Senesi, Colli Fiorentini, Colline Pisane and Colli Aretini.

The main grape to be found in this wine is the sangiovese and no less than 80 per cent of the wine must be from this grape in the Chianti Classico area. The other areas have very similar stipulations.

The remainder of the wine can be made up of other red grapes from the same area. These include Canaiolo Nero, Trebbiano Toscano, Malvasia, Colorino, Cabernet Sauvignon and Merlot.

The colour of Chianti is ruby-red, tending to garnet with age. The colour comes from the grape skins, which are left in contact with the fermenting grape juice after pressing and de-stalking.

It is usual for the skins to rise to the top of the liquid, where they form a "cap". The cap is broken and pushed down into the wine several times in the two-week period before the liquid is drained off.

What can we expect of our bottle of Chianti when we open it? Well, the region of production is a large one, possessing many micro climates and boasting a varied soil structure. Given these facts, it is easy to see that there are many styles and tastes of Chianti.

General characteristics, however, might include an aroma of violets and rose petals.

A taste of cherries with a slight aftertaste of almonds is common. Sangiovese, the main grape variety ages gracefully, so the wines should last for several years after bottling.

The wines are dry and display some tannins and accidity but are usually well balanced, especially if they have a few years bottle age.

It is possible to enjoy a young Chianti with both the first and the main course of a meal, especially if the meat is lightly sauced and of delicate flavour.

Older Chiantis would be better with the main course only as the flavours would have developed a more possitive character with a few years bottle age.

If you are contemplating a full flavoured meat dish with a heavy sauce or game for instance, it might be better to spend a little more and purchase a Riserva.

The wine will usually be of a more intense and dense colour. It may have had a good number of years in bottle, possess a garnet red colouring and exude spices, wild berries and tobacco when opened.

It would also be a good idea to decant the wine to oxygenate it before the meal.