Chianti, the iconic Sangiovese-based wine from Tuscany, is best consumed based on its classification. Standard Chianti (Annata) is meant to be enjoyed young, usually within 2 to 5 years of the vintage, when its bright cherry acidity and floral notes are most vibrant. If you are drinking a Chianti Classico or a Riserva, these benefit from more age; the sweet spot for a Riserva is typically 7 to 12 years, allowing the tannins to soften and notes of leather, tobacco, and dried herbs to emerge. In terms of "when" during the day, it is a quintessential "food wine" that should be drunk with high-acid or fatty foods like tomato-based pasta, grilled steaks, or aged pecorino cheese. In 2026, the trend for Chianti is to serve it slightly "cellar cool" (around 60°F or 15°C) rather than room temperature. Always decant a Riserva for at least one hour before drinking to let the complex aromas open up; for basic Chianti, simply pulling the cork 30 minutes before the meal is sufficient.