Sangiovese Grape
The Sangiovese grape is a red wine grape and the primary grape variety used in the Tuscan region of Italy. It makes medium bodied red wines with strong acidity and medium to strong tannins. The Sangiovese grape had its origins in Tuscany and DNA studies reveal it to be a cross between Ciliegiolo and Calabrese Montenuovo, both grapes native to Italy (the former native to Tuscany and the later native to southern Italy).
Some of the most famous examples of Sangiovese wine include:
- Brunello di Montalcino from Italy, which is 100% Sangiovese
- Chianti from Italy, which must be at least 75% Sangiovese, but can be as high as 100% Sangiovese
- Brunello di Montalcino, which must be at least 70% Sangiovese
Sangiovese is increasingly being grown in other parts of the world. It has grown in popularity in California where it is typically varietally labeled. It is also grown in Argentina, Romania, Corsica, and Australia.
Wines made from Sangiovese are typically aged in oak barrels. It is also often blended with other red wine to add body and color.
Sangiovese-based wines are typically medium bodied, although some can be quite lite, and have a lite color when compared to other red wines. They are known for their high acidity, smooth texture, and medium to high tannins. It is these characteristics that make a Sangiovese-based wine very food friendly. Not unexpectedly, they pair well with tomato sauce based pastas, pizzas, and dishes and can also go well with roasted chicken and grilled meats.
Sangiovese is typically served at room or cellar temperature (see: Wine Serving Temperature).
Other Names for Sangiovese
- Brunello
- Sangioveto
- Sangiovese Grosso
- Sangiovese Piccolo
More Information About Sangiovese
- Sangiovese, from Wikipedia
