Sangiovese makes wines with a brilliant ruby red color, medium to high acidity, and aromas of cherries, strawberries, and red currants. Most prominently grown in Tuscany, this varietal is used to make Chianti. The simplest versions are fruity, crisp, and brightly colored. More complex versions like Chianti Riserva have additional notes of roasted herbs, baking spices, and toast. Powerful full-bodied wines like Brunello di Montalcino can age for years.
Since the 1970s, Italian winemakers have looked to expand beyond traditional winemaking techniques and embrace more modern styles. By blending Sangiovese with non-Italian varietals like Merlot and Cabernet Sauvignon, they created the Super-Tuscan blends.
Food Pairing: Pasta with red sauces, pizza, grilled steak
Pronunciation: SAN-joe-veh-se