Sangiovese is Italy’s most widely planted red grape variety and the principal grape of many Tuscan wines, including Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano. It is known for high acidity, firm tannin and flavours of sour cherry, red plum, dried herbs and savoury earth. Its name is often interpreted as “blood of Jupiter,” although the etymology is debated.
Sangiovese is central to Tuscany and is also grown in Emilia-Romagna and other Italian regions. It has local selections and names, including Sangiovese Grosso or Brunello in Montalcino and Prugnolo Gentile in Montepulciano. Site, clone, yield, harvest timing and winemaking create major differences in style.
Typical aromas include sour cherry, red plum, raspberry, dried oregano, tomato leaf, tea, balsamic notes and leather with age. Sangiovese generally has medium body, medium-plus to high tannin and high acidity. Oak ageing can add spice and structure, while extended bottle ageing can develop savoury and tertiary complexity.
Sangiovese is used in Chianti and Chianti Classico, Brunello di Montalcino, Rosso di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano and Romagna Sangiovese. It is also used in some Super Tuscan blends, where it may be combined with Cabernet Sauvignon, Merlot or other varieties.
Sangiovese’s acidity makes it a natural match for tomato-based sauces, pizza, pasta, ragù, bistecca alla Fiorentina, roast pork, pecorino and porcini mushrooms. Its tannin works well with grilled meats and aged cheeses.
Example: serve Chianti Classico with tomato-based pasta, Brunello with roast lamb, or a younger Sangiovese with pizza and salumi.
Chef’s note: Sangiovese is not one uniform style. Check the appellation, producer and ageing category before pairing it with food.
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