The first event of the Chianti Lovers U.S. Tour 2024 was held today at Manhattan’s Royalton Park Avenue, where around twenty Tuscan wineries showcased their finest labels to buyers, journalists, and wine enthusiasts. The tour moves to the West Coast on October 9, with a second stop in San Francisco at the prestigious Hyatt Regency. The Consortium for the Protection of Chianti Wine is backing the wineries’ commercial efforts with a strong institutional presence, including two masterclasses designed for local industry professionals.
In New York, the Consortium launched an innovative format pairing seven Chianti wines—ranging from vintage and Chianti Superiore to mature Riserva and Vin Santo—with seven PDO Italian cheeses. Among the selections were Pecorino Toscano, Fiore Sardo, spicy Gorgonzola, Robiola di Roccaverano, and Parmigiano Reggiano.
The tasting was led by American wine educator Robin Kelley O’Connor, alongside the Consortium’s wine ambassador, Luca Alves, who oversaw the technical details of the cheeses. The selection was made in collaboration with Lou Di Palo, owner of the nearly century-old Di Palo’s Fine Foods in Little Italy.
For the San Francisco event, the Consortium will present another novel format for the U.S. market: a vertical tasting of Chianti Superiore, focusing on the subtle expressions of the Sangiovese grape. Although less known, this production category is poised to capture the interest of California’s discerning wine audience. The seminar will be conducted by Shelley Lindgren, wine and food writer and restaurateur, and Luca Alves.
“Chianti is gaining new momentum in key U.S. markets with fresh, engaging offerings, particularly emphasizing the natural pairing of wine and food—a hallmark of our tradition,” said Giovanni Busi, president of the Chianti Wine Consortium.
