Tuscany

Tuscany (Italian: Toscana) is a major wine region in central Italy, stretching from the Apennine foothills to the Tyrrhenian coast. It is internationally known for Sangiovese-based red wines, including Chianti Classico and Brunello di Montalcino, as well as modern blends often called Super Tuscans. Tuscany also produces important white wines and traditional sweet wines.

Geography and principal wine areas

Important wine areas include Chianti Classico, Montalcino, Montepulciano, Bolgheri, Maremma, San Gimignano and the coastal areas of the Tuscan Maremma. The region has a Mediterranean climate, but elevation, distance from the sea, soil and exposure create significant differences between vineyards.

Principal grape varieties

• Sangiovese: the key red grape, used in Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and many other wines.
• Cabernet Sauvignon, Merlot and Cabernet Franc: important in coastal blends and Super Tuscan wines.
• Vernaccia: the principal grape of Vernaccia di San Gimignano, a notable Tuscan white.
• Vermentino and other white varieties: used in coastal and regional white wines.
• Trebbiano and Malvasia: historically important in some traditional white and sweet wines, including Vin Santo.

Wine styles and food pairing

Tuscany produces savoury, high-acid Sangiovese reds, structured Cabernet and Merlot blends, fresh coastal whites and sweet Vin Santo. Sangiovese pairs naturally with tomato-based dishes, grilled meats, roast pork, lamb and aged cheeses. Coastal whites work with seafood, while Vin Santo is traditionally served with cantucci biscuits.

Example: pair Chianti Classico with tomato-based pasta, Brunello with roast lamb, Bolgheri red with grilled beef and Vin Santo with almond biscuits.

Chef’s note: Tuscany is not one appellation or one style. Identify the specific denomination and grape blend when selecting a wine for the menu.