Sangiovese

Sangiovese is a dry, medium-bodied red grape from Italy and the star behind some of Tuscany’s biggest names, including Chianti and Brunello di Montalcino. Expect cherry and red plum with herbs, spice and earthy flavours. Fresh, savoury and made for food, it’s brilliant with pizza, lasagne, spaghetti bolognese, tomato pasta, steak and roast meats.

Taste:

Cherry, herbs and that signature Italian freshness.

Sangiovese is typically dry and medium-bodied, with bright acidity and moderate to firm tannins. Red cherry and sour cherry are classic flavours, often joined by red plum, cranberry and raspberry.

You’ll also find dried herbs, violet, earth and savoury spice, while oak-aged versions can develop flavours of vanilla, cedar, tobacco and leather. With age, the fruit can become softer and more dried, with earthy and savoury flavours becoming more prominent.

Styles vary hugely depending on where it’s grown and how it’s made. Some are fresh, juicy and made for drinking young; others are powerful, complex wines capable of ageing for years.

Basically, Sangiovese has range.

Food Pairings:

If tomatoes are involved, Sangiovese is already interested.

Its naturally high acidity makes it one of the best reds for tomato-based dishes. Try it with lasagne, spaghetti bolognese, beef ragù, meatballs in tomato sauce, tomato and basil pasta, arrabbiata or aubergine parmigiana.

Pizza is another obvious win. Margherita, pepperoni, prosciutto, sausage, mushroom and meat feast pizza all work beautifully.

For meat, try steak, roast beef, beef stew, roast pork, pork chops, Italian sausages, lamb chops or roast lamb.

It also works brilliantly with mushroom pasta, mushroom risotto, roasted vegetables and dishes packed with rosemary, oregano, basil or other Italian herbs.

For cheese, Parmesan and Pecorino are pretty much asking for it.

Similar Wines:

If you enjoy Sangiovese, Chianti is essential exploring – Sangiovese is the grape at the heart of its famous Tuscan reds.

Rosso di Montalcino offers a fresh and approachable expression, while Brunello di Montalcino shows what Sangiovese can do when things get considerably more serious.

Vino Nobile di Montepulciano and Morellino di Scansano are also well worth trying for different takes on Tuscany’s favourite red grape.

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More About Sangiovese:

Sangiovese is Italy’s most widely planted red grape and is grown throughout much of the country, although Tuscany is unquestionably its most famous home.

Its name is traditionally linked to sanguis Jovis, or “blood of Jupiter”, which is considerably more dramatic than most grape-name origin stories.

You’ll also see Sangiovese appearing under various local names and identities. In Montalcino it has traditionally been called Brunello or Sangiovese Grosso, while around Montepulciano it’s traditionally known as Prugnolo Gentile.

From an easy Tuesday-night pizza wine to a Brunello you’ve been saving for years, Sangiovese can apparently do both casual and black tie.