MASTERCLASS
September 1, 2026
The masterclass was held in Montreal, at the Institut de tourisme et d'hôtellerie du Québec. It was presented by Jacky Blisson, MW.The themes was
The Renaissance of Chianti: the evolution of a contemporary classic. Altitude, freshness, and a modern expression of Sangiovese and its related varieties.
Chianti is a dry red wine from the Tuscany region of central Italy made primarily from the Sangiovese grape.
Key Classifications
Chianti DOCG: The standard regional style, requiring a minimum of 70% to 80% Sangiovese.
Chianti Classico: Produced in the historic heartland between Florence and Siena, marked by a Black Rooster seal on the neck. It requires at least 80% Sangiovese.
The first definition of a wine area called Chianti was made in 1716. In 1932 the Chianti area was completely redrawn and divided into seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina.
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. Aged Chianti (at least 6 months in barrel and 3 more in bottle before release, instead of 6 months aging without barreling necessary) 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.
These wines were tasted during the Masterclass:
They were all excellent wines, and the wine lovers had a choice to chose those which they liked the most.
This event was very informative and well organized and presented.
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