Sangiovese grapes have been gracing the vineyards of Tuscany since pre-Roman times.
About Sangiovese
You know Sangiovese as the starring grape in the Chianti blend, the silky, floral, food-friendly wines from the Tuscany region of Italy. Sangiovese also makes Vino Nobile di Montepulciano and Brunello di Montalcino--both from Tuscany, as well. It is the most-planted grape in Italy. Outside of Italy, California and Washington Sangiovese are starting to come online, too!
The name Sangiovese comes from the Latin, sanguis Jovis--"blood of Jupiter." But the wines Sangiovese makes are not particularly dark; they're often a pretty red-bricky color.
Sangiovese's good acidity and nice tannins make it a terrific friend of food (F.O.F.), with lovely flavors and aromas of cherries and violets. Sangiovese-based wines go great with their home region's roasted and grilled meats and poultry, often seasoned with red wine-friendly herbs like rosemary and sage. Broiled T-bone steak and wild boar are two classic regional dishes. Tuscan reds are also paired with seasonal produce and soups made with dried beans like cannelloni and toscanelli. And of course, Chianti is a classic partner with tomato-based pasta sauces and pizza.
 |
|
What's this?