Throughout its history, the fiasco was found on the tables of peasants and Popes alike. A decree from 1574 fixed the capacity of the mezzo quarto bottle, and established a public office that would certify the capacity of fiaschi by a lead seal applied to the straw covering. However, producers soon started re-using the baskets from discarded certified fiaschi to dress new sub-standard bottles. To avoid this common fraud, another decree from 1618 specified that the seal was to be applied to the glass bottle itself. In 1621, yet another decree mandated sealing the bottle's mouth with molten lead. For this reason, the straw cover had to be reduced, leaving the bottle bare from the "shoulder" up—an arrangement that persists to this day. The base is a torus made of scrap straw, tied with fine straw blades ( salicchio). Centuries ago, the basket often included one or more handles of twisted straw; they are sometimes included in present-day fiaschi, often for decorative purposes only. Now, with prime examples popping up everywhere, these earthy, cherry-laden reds are strutting their stuff alongside more than pizza and pasta. Steaks, burgers, and even summer vegetables like eggplant are natural complements to Chianti, and balance out the wine’s hearty tannins. Disciplinari dei vini DOP e IGP italiani – Disciplinari DOCG" (in Italian). Ministero delle politiche agricole alimentari e forestali . Retrieved 2 April 2014. [ permanent dead link]

Regular (9.5mm Outer Diameter) – This width is similar to that of a typical restaurant straw. It’s great for thin liquids such as water, juice or in this case wine! This article does not cite any sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Perhaps these Wino Sippo glasses, which are essentially a wine sippy cup for grown-ups, will suffice. You’ll have to actually pour your wine from the bottle into the glass. (UGH! GROAN! AUDIBLE SIGH!) But at least you’ll still be able to enjoy the glory/horror of drinking wine through a straw.We made this straw in the USA and it’s awesome. Our super fancy (aka borosilicate) glass is so amazing, it can withstand temperatures below freezing and up to 1500 degrees Fahrenheit! You’ll even find this stuff in the windows of the space shuttle! It’s also known as the same glass used in Pyrex®, but that’s not nearly as exciting as space shuttle glass. Since 1996 the blend for Chianti and Chianti Classico has been 75–100% Sangiovese, up to 10% Canaiolo and up to 20% of any other approved red grape variety such as Cabernet Sauvignon, Merlot or Syrah. Since 2006, the use of white grape varieties such as Malvasia and Trebbiano have been prohibited in Chianti Classico. [15] Chianti Classico must have a minimum alcohol level of at least 12% with a minimum of 7 months aging in oak, while Chianti Classicos labeled riserva must be aged at least 24 months at the winery, with a minimum alcohol level of at least 12.5%. [4] The harvest yields for Chianti Classico are restricted to no more than 7.5t/ha (3 tonnes per acre). For basic Chianti, the minimum alcohol level is 11.5% with yields restricted to 9t/ha (4 tonnes per acre). [9] [16] Pedro Ximénez". Sherry Wines. 6 September 2015. Archived from the original on 6 June 2017 . Retrieved 9 June 2017.

The Chianti region covers a vast area of Tuscany and includes within its boundaries several overlapping Denominazione di origine controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) regions. Other well known Sangiovese-based Tuscan wines such as Brunello di Montalcino and Vino Nobile di Montepulciano could be bottled and labelled under the most basic designation of "Chianti" if their producers chose to do so. [11] Within the collective Chianti region more than 8 million cases of wines classified as DOC-level or above are produced each year. Today, most Chianti falls under two major designations of Chianti DOCG, which includes basic level Chianti, as well as that from seven designated sub-zones, and Chianti Classico DOCG. [4] Together, these two Chianti zones produce the largest volume of DOC/G wines in Italy. [9] When commercial wine was banned during Prohibition from 1920 to 1933, homemade raisin wine became a popular substitute. Raisin producers circuitously promoted the practice by issuing warnings against winemaking that were so detailed as to function as winemaking instructions. [13] Some wineries do continue with the old fashioned bottles and for the most part they now make their "straw" baskets out of plastic, but like many other wine lovers, I refuse to allow such bottles into my home. The "good old days" have not, however, been totally lost and some of the Chianti wines that are bottled for local drinking are still wrapped in such baskets. These wines, which are never shipped outside of Tuscany, are intentionally made to be as fruity and fresh and possible. Some even have natural, light, champagne-like bubbles which add a most agreeable experience to a young, fresh Chianti. Such wines are worth looking for when next you visit Florence, Sienna or the countryside of Tuscany. Don't plan on bringing those wines home for cellaring however, as they travel badly and will be quite flat by the time they cross a continent or two. During the 1970s producers started to reduce the quantity of white grapes in Chianti. In 1995 it became legal to produce a Chianti with 100% Sangiovese. For a wine to retain the name of Chianti it must be produced with at least 80% Sangiovese grapes. [4] Aged Chianti (38 months instead of 4–7) may be labelled as Riserva. Chianti that meets more stringent requirements (lower yield, higher alcohol content and dry extract) may be labelled as Chianti Superiore, although Chianti from the Classico sub-area is not allowed in any event to be labelled as Superiore.

Leeu Passant Dry Red Wine 2017

Boccaccio mentions the fiasco in the Decameron (around 1350), as a receptacle for red wine and administrative documents of the time mention the profession of fiascaio ("fiasco-maker"). Common fiasco sizes of the time were the quarto ("quarter", 5.7 liters), mezzo quarto ("half quarter", 2.28 liters), and metadella ("small half", 1.4 liters). Chianti Classico wines are characterised in their youth by their predominantly floral and cinnamon spicy bouquet. As the wine ages, aromas of tobacco and leather can emerge. Chiantis tend to have medium-high acidity and medium tannins. Basic level Chianti is often characterised by its juicy fruit notes of cherry, plum and raspberry and can range from simple quaffing wines to those approaching the level of Chianti Classico. Wine expert Tom Stevenson notes that these basic everyday-drinking Chiantis are at their peak drinking qualities often between three and five years after vintage, with premium examples having the potential to age for four to eight years. Well-made examples of Chianti Classico often have the potential to age and improve in the bottle for six to twenty years. [11] Chianti Superiore [ edit ] If fermentation is incomplete, the result is a sweet red wine called Recioto della Valpolicella. Fermentation may stop for several reasons including low nutrient levels, high alcohol, and Botrytis metabolites. Grapes dried in the valley bottoms are more prone to noble rot and are favored for Recioto, whereas grapes intended for Amarone are dried on the higher slopes to avoid Botrytis.

In essence, Chianti was a disaster for its first several decades in the United states. In fact, the classic straw basket that enclosed the region’s round bottles is quite aptly named a fiasco.Find sources: "Straw wine"– news · newspapers · books · scholar · JSTOR ( May 2022) ( Learn how and when to remove this template message) Liastos is Greek for "sun-dried" and is the word used to describe Passito or straw wine. Greece and Cyprus are the original home of the style and quite a few Liastos wines are produced here. Turkey Flat Vineyards". www.turkeyflat.com.au. Archived from the original on 21 June 2017 . Retrieved 2 June 2017.