General Description: Sangiovese is a red grape variety originating from Italy, where it is most widely planted and forms the backbone of some of the country’s most renowned wines, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. This grape is prized for its versatility, high acidity, and tannin content, producing wines that range from medium to full-bodied, with the potential for ageing. Sangiovese is known for its flavours of red cherries, earth, and herbs, with variations from region to region that reflect the local terroir. The grape’s name is derived from the Latin “Sanguis Jovis,” meaning “blood of Jove (Jupiter),” underscoring its historical significance in Italian viticulture.
Primary Flavours:
- Red cherry
- Tomato leaf
- Leather
- Earth
- Tobacco
- Oregano
Taste Profile:
- Sweet-Dry: Dry
- Body: Medium to full body
- Tannins: Medium to high
- Acidity: High
- ABV range: Typically between 12.5% to 14.5%
Handling: Sangiovese wines are best served at a slightly cooler temperature than heavier reds, around 16°C to 18°C, to enhance their acidity and fruit flavours. The grape’s high acidity and tannin levels make it suitable for ageing, with top examples from Chianti Classico and Brunello di Montalcino developing more complex flavours and softer textures over time. Decanting is recommended for younger, more tannic wines to soften their structure and open up their aromatics.
Food Pairing Suggestions: The acidity and tannins in Sangiovese make it an excellent companion to Italian cuisine, particularly dishes with tomato-based sauces, as the wine’s natural acidity complements the food’s flavours. It pairs well with grilled meats, game, and aged cheeses, offering a balance to rich and savoury dishes. The wine’s earthy notes also complement dishes featuring mushrooms and herbs, enhancing the overall dining experience.