It has been a few years since we last had a Chianti Classico in the club and at that time we covered the etymology of the term fiasco and its relation to the downfall of Chianti, so we are happy to say that Chianti and Chianti Classico especially, have continued to see steady improvement of their reputation in the global wine market and yet remain one of its best values. And speaking of reputation, no Chianti estate has a higher one than Badia a Coltibuono, whose name translates to “Abbey of the Good Harvest.” The estate traces its origins to the mid-11th century, when the Vallombrosan monks cultivated vines and olive trees in the high, forested hills of Gaiole before being expelled from Tuscany in 1810 under Napoleonic rule. The estate passed into the hands of Florentine banker Guido Giuntini in 1846 and has remained ever since with his descendants, now the fifth-generation siblings Emanuela, Roberto and Paolo Stucchi Prinetti. The certified organic Sangiovese and small portions of Canaiolo Nero, Ciliegiolo and Colorino are fermented with native yeasts while maturation takes place primarily in large casks rather than small barrels to emphasize the purity of fruit and the floral Sangiovese profile. This classically structured, medium weight Chianti also exhibits the classic flavors of red cherry, pomegranate, rose, scrubby herbs and fennel. Chianti is one of the most versatile pairing wines, with steak, Florentine or otherwise, tomato based pastas, pizza, sausages, aged cheeses and salumi, mushroom risotto and more, all being on the menu.