Sangiovese
Sangiovese is Italy’s most widely planted red grape, originating in Tuscany and famously forming the basis of Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It is a dry, medium-bodied wine with high acidity, moderate-to-high tannins, and characteristic flavors of sour cherry, roasted tomato, earthy tea leaves, and dried herbs.
Key Characteristics:
Color & Body: Generally ruby red (often with a lighter, garnet tint) and medium-bodied, though it can range from light to full depending on production.
Flavor Profile: Primarily red fruits, including sour cherry, red plum, and raspberry, often accompanied by earthy notes, tobacco, cedar, dried herbs, and sometimes balsamic or espresso.
Structure: Known for high acidity and firm tannins, which make it highly food-friendly and suitable for aging.
Origin: Mostly grown in central Italy (Tuscany), where the "Blood of Jupiter" (named from sanguis Jovis) thrives in limestone and clay soils.
Common Expressions:
Chianti: Often blended with other grapes (like Canaiolo or Cabernet Sauvignon) to produce a bright, cherry-forward wine.
Brunello di Montalcino: 100% Sangiovese, resulting in a more intense, full-bodied, and tannic expression.
Food Pairing:
Due to its high acidity, Sangiovese is a classic match for tomato-based sauces, pasta, grilled meats, wild game, and hard cheeses like Pecorino.