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The Chianti Blend is a classic, long-established blend of wine grapes used in the wines of Tuscany, most obviously those from Chianti. The blend’s primary constituent is Tuscany's favorite grape variety, Sangiovese. This is accompanied by small quantities of lesser-known Tuscan grape varieties Canaiolo, Colorino, Ciliegiolo and Mammolo. The typical wine made from this blend shows aromas of red fruits, violets, dried herbs and bitter cherries.

The Chianti blend has evolved over time, adapting to shifts in consumer preference and advances in vineyard technology. There was significant controversy when the Chianti appellation laws officially sanctioned the red Bordeaux varieties Cabernet Sauvignon, Cabernet Franc and Merlot for use (up to 15 percent) in Chianti wines. Purists viewed this change with a mix of suspicion and regret, while others welcomed the dark-fruit aromas and depth of color the Bordeaux varieties bring to Chianti.

Prior to 2006, white-wine grapes (most often Trebbiano and Malvasia) were routinely used as part of the Chianti Blend. This is now forbidden in all Chianti wines except those made in the Colli Senesi hills, where they may still be used until 2015.

By law, modern-day Chianti wines must be made from at least 70 percent Sangiovese. For the region's most prestigious wines (see Chianti Classico) this minimum rises to 80 percent. A number of Chianti producers make wines exclusively from Sangiovese; a particularly interesting case is Agricola San Felice, which produces its Riserva from 100 percent Sangiovese and its Gran Selezione from a traditional Chianti Blend.

Food matches for Chianti Blend wines include:

• Bistecca alla Fiorentina (barbecued T-bone steak)
• Steamed pork spare ribs with black bean
• Confit duck with sweet potato mash