The last one got derailed quickly, so giving this another run in a slightly different format.
Which do you prefer? Why? And which producers turn you on or off from either region?
0 voters
I’m in the both category, though I probably drink more Brunello than Chianti.
It comes down to moods and what I’m eating. I’m a big fan of both and love the differences they provide!
What about the other Sangiovese-based VdT or IGT like Fontalloro, Flaccionello, etc.? I like them too. Basically, when i want “big wine” it is Brunello. When I want not-as-big, I tend to lean Chinati but the Chianti I drink are generally pretty big too - Rancia, for example. I like Tuscan reds. That’s my final answer. For now.
fred
For myself I like them somewhat equally, but you couldn’t tell that by my cellar. I have nearly 3 x Brunello compared to Chianti Classico, but if you add in all of the Cepparello, Percarlo, I Sodi di S. Niccolo, Fontalloro (made partly from vineyards outside of CC), Flaccianello… it is about a 2 CC for every 3 BdM.
I lean towards Chianti Classico when pairing simply due to the generally higher acidity, though that depends on what I am pairing with. I often use RdM for casual pairings as well (Pizza & Pasta), but BdM I tend to drink more often meditatively (or with meat).
I also find that the higher acidity in Chianti helps minimize the dumbish phase. I like to try a bottle of a given BdM on release while it is still primary, and I then tend to leave them tucked away until ~15 years post vintage (vintage and producer dependent). With CC I find that on average the evolution is more linear and I am a bit more willing to open them even when they are sort of between their primary and tertiary phases as the acidity keeps them fresh.
With that said you would think I would have more CC, but it is that peak window of BdM that I love the most.
I love both, but I think for me this comes down to an argument of ceiling/greatness vs. QPR. Brunello (with at least 10 years of age) has a higher ceiling IMO (some of the best wines I have ever had). CC has a higher QPR and really is the go-to for Italian fare. Nonetheless, I will never forget that pairing of Italian chimichurri tenderloin with a 2006 Casanova di Neri Tenuta Nuova! I have numerous memories of a great Chianti with spaghetti, tagliatelle, lasagna, and pizza. I have a singular memory of that 2006 Tenuta Nuova.
For all that they’re both Tuscany and both Sangiovese, I tend to think of them less in opposition to each other or as alternatives to each other than most on WB seem to.
They just tend to be different experiences to me. People don’t seem to debate “why do you buy Chablis when you could buy St Aubin?”
Don’t get me wrong, I get the topic and why others might find it relevant; I’m just sharing that it doesn’t really speak to me for some reason.
This kind of captures it for me. CC blends so well with the meal and complements the food, whereas BdM can (in the best cases) elevate the meal into a memorable event.
The Brunello Riserva 1990 from Col d’Orcia remains for me one of the best italian reds I have drunk.
Never had the same experience with any chianti.