What is Sangiovese

Sangiovese, my friends, is a grape variety that is the heart and soul of Italian winemaking. It’s the most widely grown grape in Italy and the backbone of some of the country’s most iconic wines. This grape variety is primarily grown in Tuscany, where it is used to make Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, and Rosso di Montalcino.

It’s a grape that can produce a wide range of styles, from light and fruity, to more complex and age-worthy wines. The lighter versions of the wine are known for their bright acidity, red fruit and floral notes. while more complex, aged versions can have notes of leather, tobacco, and underbrush.

Sangiovese is a versatile grape variety and can be blended with other grape varieties to make different styles of wines, but in my opinion, the best Sangiovese wines are those that are made with pure Sangiovese grapes.

It is a grape that truly showcases the terroir and winemaking skills of the producer.

How to pronounce Sangiovese

Sangiovese is typically pronounced “san-joh-VEH-zee”

What is Sangiovese also known as

Sangiovese is a widely grown grape variety in Italy, known for its versatility and used to make a wide range of wines. It is also known by different names depending on the region where it is grown, such as Prugnolo Gentile in Tuscany, Nielluccio in Corsica, Brunello in Montalcino, Morellino in the Maremma, Roscetto in the Emilia-Romagna, San-Giovenale in Umbria, and San-Giovese in different regions of Italy. Some of these names may refer to specific clones or sub-varieties of Sangiovese that have distinct characteristics.

What does Sangiovese taste like

Taste profile

Medium body, Medium Alocohol, Medium Acidity, Medium plus Tannis

Primary Flavours

Cherry, Tomato, Sweet Balsamic, Oregano, Espresso

Storage & Halndling

Sangiovese wine requires special care during storage and serving. It should be kept dark and cool, between 55 and 60 degrees Fahrenheit. Maintaining a relative humidity between 70 and 80 percent will prevent the cork from drying out and allowing air to enter. Don’t leave it in a place where it will get too hot, and make sure to always store it on its side and out of the light. Handle it gently and pour slowly when serving. And, most importantly, give it time to age. Depending on the wine’s style and subvariety, it may take several years of aging before the wine reaches its full potential. Following these instructions will earn you a bottle of liquid gold, I promise.

Food Pairing

What do you pair with Sangiovese Wines?

When it comes to pairing Sangiovese wines, one must consider the acidity, tannins, and flavors of the wine. These wines can vary greatly depending on the style and the subvariety, but in general they are known for their bright acidity, red fruit and floral notes, and earthy undertones.

A traditional pairing for Sangiovese would be with the Tuscan cuisine, such as pasta with meat sauce, pizza, and meat dishes such as steak, roasted pork, and wild boar. The wine’s acidity and tannins can cut through the rich flavors of these dishes and complement them.

Sangiovese wines also pair well with tomato-based dishes, such as pasta alla puttanesca, and pizza Margherita, The acidity in the tomatoes helps to balance the tannins in the wine and the flavors complement each other.

Cheese pairings can also work well with Sangiovese wines, particularly with hard, aged cheeses such as Pecorino Romano, Parmigiano Reggiano, or aged Gouda. The acidity in the wine cuts through the richness of the cheese and the tannins help to cleanse the palate.

In general, it’s important to keep in mind that the wine should be at least as flavorful as the food. With Sangiovese, you want to pair it with dishes that can stand up to its acidity and tannins, and with the right pairing, you’ll enjoy a truly harmonious and delicious meal.

Where is grown?

Sangiovese is grown all over Italy, but some regions stand out for producing the most iconic and high-quality wines from this grape. The most important regions for Sangiovese are:

Tuscany, the home of this grape variety, where they produce some of the most famous and prestigious wines made from this grape variety, such as Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, and Rosso di Montalcino. These wines are known for their complexity, aging potential and for showcasing the terroir of Tuscany.

Emilia-Romagna, this region produces wines from Sangiovese such as, Sangiovese di Romagna, a wine that is known for its bright acidity and red fruit flavors. These wines are appreciated for their balance and drinkability.

Umbria, this region produces wines from Sangiovese such as Sagrantino di Montefalco and Rosso Orvietano. These wines are known for their deep color, high tannins, and aging potential. They are considered some of the most intense and powerful wines made from Sangiovese.

Marche, this region produces wines from Sangiovese such as Rosso Conero, and Rosso Piceno. These wines are known for their rich aromas and good acidity, they are considered some of the most elegant and refined wines made from Sangiovese.

Lazio, this region produces wines from Sangiovese such as Cesanese del Piglio, known for its bright acidity, and red fruit flavors. These wines are considered some of the most versatile and easy-drinking made from Sangiovese.

These regions are the key areas where Sangiovese wines are produced, but as I mentioned before, it’s also grown in other regions in Italy such as Campania, Abruzzo, and Puglia.