We refer to them as kryptonite.

Not the green crystals that render Superman powerless, but the exotic Italian women that at first glance weaken my knees.

In the wine world, Chianti is my kryptonite.

Made from the Sangiovese grape and hailing from the undulating hills of Tuscany, for me, Chianti has always been smooth and racy going down.

If you are new to the world of wine, Chianti is a great starting point.

For an incredible bargain and an easy drink, check out the 2004 Tiziano at $7.99.

Tiziano drinks like a three-year-old child behaves. It’s wild and racy with its flavors; ripe-red cherries and strong hints of vanilla and strawberries all inundate your very first sip. This is not a complex drink. There aren’t the tannins a Cabernet Sauvignon carries. There are no hidden flavors waiting to be discovered like a Pinot Noir.

Tiziano finishes fast and furious. Like a Ferrari, the flavors and aromas mix with an alcoholic tail in a light body.

Buy a stick of pepperoni. Put some tomatoes and fresh basil on a skewer with fresh mozzarella, and dice up some strawberries to accompany this light drinker.

On the dance floor, Tiziano would be a star as it partied the night away to Euro synthesizers and techno howl – needless to say, my kind of girl.

At a recent Wednesday dinner party, we uncorked a bottle of 2003 Nipozzano Riserva. Although it’s still from the famed region of Chianti, Nipozzano and Tiziano are on opposite ends of the wine spectrum.

To receive Riserva status, the wine must have been aged 27 months and remain in the bottle for three months before being released.

The Nipozzano comes from the highly regarded Frescobaldi family and carries a hefty $20 price tag.

The extra maturation time has served the Nipozzano well. It’s fruity up front, with dark cherry aromas and flavors. What really stands out is a smooth vanilla finish. It’s almost like the extra time in the bottle tamed what was probably once a wild horse with high alcohol flavors in its youth.

The aroma is very sensual, and the full-bodied finish lingers with deep strawberry and spice flavors. Unlike Tiziano, the aging has tuned down the blatant taste of alcohol.

Nipozzano behaves itself with the maturity of a Cabernet Sauvignon, but without the oak and tannins that can wash out your palate.

Dinner was spaghetti, meat balls and Italian sausage, with fresh basil tomato sauce. Chianti and any tomato-based products always make an excellent couple. The acidity in the tomatoes cause the flavors of the wine to spring forth and dance in your mouth.

Throw on some Frank Sinatra in the background, finish your meal with some dark chocolate, and close your eyes to pretend you’re strolling down Taylor Street on a warm summer day looking for an outdoor café to soak up the sun and share some laughs with good friends.

Salut!