“It is better to die of drink then to die of thirst.” John Fante

GO on, hands up, how many of you thoroughly enjoy Italian wines on holiday but then settle for some New World temptress when you get home?

There really is something magical about drinking the wines in their country of origin, but it’s a fact that many wines just don’t seem the same over here. Take Cypriot wines for example; they can be delightful in a sunny beach cafe but about as appealing as stomach ache in our climate.

That’s not the case with most of the Italian wines I’ve tasted, and definitely not with Chianti. It’s often called the Bordeaux of Italy, but as wines, don’t taste similar, the grapes are totally different and the winemaker drives a Fiat rather than a roll top Citroen, I’m at a loss as to why!

Chianti is actually one of the oldest classifications of wine in the world, dating back to the late 18th century, but it’s had a mixed history in terms of quality with too many winemakers using barrels that were far too old for ageing, and experimenting with too many varietals in the mix.

Chianti is a denominated wine region of Tuscany, which is perhaps Italy’s premium wine region. The grape mix has varied substantially over the years, but nowadays they must be made with at least 80% Sangiovese which coincidentally is one of my favourite grapes.

Sangiovese makes wines with flavours ranging from soft light summer strawberries to inky dark wines with hints of leather and cedar, so it’s a style you can keep going back to time and time again without getting bored. It also has a quality not often found in red grapes, refreshing acidity, and it’s that added bonus that makes Chianti so perfect with Italian foods. Lets face it, they do like their tomatoes, garlic, cheese and breads, and a little bit of acidity in a red allows it to pair incredibly well with flavours that would otherwise be a buzzkill for wine.

This unique pairing ability is one of the reasons why Chianti travels so well, and has never really been copied unlike virtually every other classic region.

Let’s face it, the Italians aren’t the only ones in love with their cooking, these days, and as the saying goes, ‘When in Rome, do as the Romans do!’

Chianti can appear confusing with ten different classifications but to be honest there’s little to play between any of them in terms of rules, but Chianti Classico has the longest minimum wood ageing requirement at seven months, and it’s the oak interaction that really brings out the classy flavours for me.

Anyway, it’s carbonara for tea so it’s time for me to liberate a Chianti or two folks Pip pip.

Chianti Superiore, Colombini: This one has it all with ripe jammy fruits, spice, and hints of cigars in a cedar box. I tasted this one on London recently and it still lingers on my palate now. It’s also the first all woman vineyard in Tuscany which my wee brain found a trifle interesting. Richardsons of Whitehaven £19.95

Chianti Classico, M&S: Soft brambly fruits with a hint of pepper and a very refreshing finish for a red. Superb with pasta. Marks & Spencer £10.00