SANGIOVESE

ITALY’S MOST PLANTED WINE VARIETY AND THE PRIDE OF THE TUSCAN REGINAL WINE, CHIANTI.  SANGIOVESE IS A SENSATIVE GRAPE THAT TAKES ON DIFFERENT STYLISTIC EXPRESSIONS BASED ON WHERE IT GROWS.

 

THE SANGIOVESE GRAPE IS A BIT OF A CHAMELEON; EASILY ALTERING ITS GENETICS TO FIT THE ENVIRONMENT. THERE ARE MANY DIFFERENT MUTATIONS OF THE VARIETY ALL OVER ITALY, WHICH RESULTS IN VERY DIFFERENT TASTING WINES. FROM THE DELICATE FLORAL STRAWBERRY AROMAS OF MONTEFALCO ROSSO TO THE INTENSELY DARK AND TANNIC WINES OF BRUNELLO DI MONTALCINO, SANGIOVESE WINE HAS SOMETHING FOR EVERYONE.

 

SANGIOVESE IS SAVORY. BECAUSE OF ITS ABILITY TO BE A CHAMELEON, SANGIOVESE WINES OFFER A WIDE RANGE OF TASTES FROM VERY EARTHY AND RUSTIC–AS IS THE CASE WITH MANY CHIANTI CLASSICO– TO ROUND AND FRUIT-FORWARD. REGARDLESS OF WHERE IT’S GROWN, IT ALWAYS EXHIBITS CHERRY FLAVORS WITH MORE SUBTLE NOTES OF TOMATO.

 

THEY NEXT TIME YOU TRY A SANGIOVESE, DEDICATE YOURSELF TO SIT AND SNIFF IT FOR A WHILE. OVER TIME YOU’LL FIND THAT AROMAS MOVE TOWARDS DRIED CHERRIES, FIGS AND ROSES –ESPECIALLY IF THE WINE IS OLDER.

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RED MEAT

PORK, GAME MEATS, STEAK, LAMB, FILET MIGNON

POULTRY

CHICKEN, DUCK, GUINEAFOWL, PHEASANT

SEAFOOD

OYSTER, CLAMS, OCTOPUS

CHEESE

AGED PECORINO, AGED PARMESAN, PROVOLONE

HERBS/SPICES

SAGE, ROSEMARY, GARLIC, OREGANO, HERBS DE PROVENCE, THYME, BASIL

VEGETABLES

CHICK PEAS, FARRO, POTATOES, TOMATOES, MUSHROOMS, EGGPLANT, ASPARGUS, ATRICHOKES,, SPINNACH​

NEED SOME IDEAS?

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     THE HIGH ACIDITY IN THIS WINE MAKE IT VERSATILE WITH A WIDE VARIETY OF VEGETABLE AND SPICE-DRIVEN FOODS; THINK TOMATO, RED PEPPER, AND JUST ABOUT ANYTHING GRILLED.

 

     SANGIOVESE PAIRS WITH A WIDE RANGE OF FOODS BECAUSE OF ITS MEDIUM WEIGHTED BODY AND SAVORY CHARACTER. USE SANGIOVESE’S SAVORY AS A CONGRUENT FLAVOR WITH HERBS AND TOMATOS. THIS TECHNIQUE WILL ACTUALLY BRING OUT MORE FRUITY FLAVORS IN THE WINE.

 

     A SANGIOVESE WITH HIGH TANNINS WILL WORK PERFECTLY WITH RICH ROASTED MEAT, CURED SAUSAGES AND HARD CHEESES.

 

VEGETARIANS DELIGHT!

     WHEN PAIRING SANGIOVESE WINE WITH VEGETARIAN FARE, BE SURE TO WORK WITH LIPIDS LIKE BUTTER AND OLIVE OIL SO THAT THE RICHNESS IN THE FAT HELPS CUT THROUGH THE WINES’ TANNINS. ALSO, USE LESS SUGAR ON BRAISED OR ROASTED VEGGIES TO ENSURE THE WINE TASTES FRUITIER.