Sangiovese

TL; DR

Italy's most famous variety; a Tuscan powerhouse now.

So, what is Sangiovese all about?--red

Sangiovese is THE Italian grape — the Da Vinci of the Italian wine world — complex, awe-inspiring and a curious balance of sophistication and rusticity. It's medium-bodied, savoury and has a great capacity for ageing.

Where did Sangiovese originate?--aromatic

Central Italy is the birthplace of this iconic Italian grape, and it has been thriving here for generations! Over the years Sangiovese has proven itself to be quite an adaptable domestic traveller too; slowly altering its genetics to fit various environments across the whole country. The result? A wide array of styles of Sangiovese to explore!

Who's famous for Sangiovese?--racy

In short, ITALY! In fact, Sangiovese is the most planted varietal in the whole country. Its most famous examples come from Tuscany, where it especially loves to bask in the sun on the rolling hills of Chianti as well as its prestigious neighbouring region, Brunello di Montalcino. There are also substantial plantings found in Puglia and Emilia-Romagna.

Sangiovese is also found outside Italy, in regions that offer the warm and dry conditions this grape craves, with the best examples coming from Australia and the USA. In Australia look to Heathcote, the King Valley and McLaren Vale. In the USA, some noteworthy examples are coming out of sunny California and the warm continental climate of eastern Washington.

... but Italy is really the big dog here.

What does Sangiovese taste like?--aromatic

Sangiovese has vibrant acidity, mouth-puckering sour cherry flavours and herbal Mediterranean notes of oregano and thyme. This grape makes wines that are earthy, rustic and just scream Italy! You'll often also notice a note of roasted tomato, orange rind, or black tea too. And aged examples will also carry more leather notes, spice and tobacco. Sangiovese is medium to full-bodied with firm yet food-friendly tannins. The spectrum of tannin is largely dependent on the region the grape is from and regulated winemaking practices thereof (such as oak and aging requirements).

The main styles of Sangiovese--cellar

The style of Sangiovese can really range depending on where the climate it's from. Cool climates often show more sour cherry, orange peel, licorice and floral notes. Whereas the warmer expressions bring in more dark cherry, plum, chocolate and herbal notes with a fuller body. In general though, vibrant and fruity are much of the Sangiovese in the south of Italy. And more powerful and savoury expressions are found in Tuscany.

The price of Sangiovese has quite a range too; easy and simple Friday-night pizza wines ($~), to something far more serious. The highest quality and most iconic style of this grape holds a prized position in collectors cellars and can claim serious cash ($$$$$).

Lastly, Sangiovese also makes great rosé! Both in Italy and outside the country, rosé made with Sangiovese tend to have the grape's signature high acidity, lots of bright red fruits and a succulent savoury tone.

What to pair with Sangiovese?--plum

Sangiovese is an absolute knock out wine with anything Italian; pizza and pasta of all sorts, tomato-based sauces, and all of those rustic garden herbs work beautifully. Mushrooms also have a particular affinity with Sangiovese — a creamy mushroom risotto is a match made in heaven.

Thanks to Sangioveses tannin structure and acidity, the pairing potential continues. Its acidity and savoury character mean anything that brings strong tomato flavour to the table will work well. Same with richer dishes too — braised lamb, veal ragu, cured sausages and hard cheeses like Parmesan. And don't be shy when it comes to olive oil.

So basically, when in doubt about what to pair with dinner, you need look no further than Sangiovese.

Fun fact--earth

The Tuscan hotbed of Sangiovese was also the birthplace of internationally famous wines 'SuperTuscans'. These are wines based on Cabernet Sauvignon, Syrah and Merlot with only sometimes a splash of Sangiovese.

If you like this, you should also give these grapes a guzzle...--wines

Dolcetto, Nebbiolo

About the Author & Artist

Alex is a certified sommelier that spends more time running in old-growth forests than any other somm — impulsively training her nose while at it! A talented illustrator with a unique style, her doodling works are inspired by the world of wine - and somehow, seem to improve after a glass or two.