Few wines can encapsulate a single region as well as Tuscany’s Sangiovese. The layered flavors of red cherry, dried herbs, leather, clay, brick and tobacco carefully complement the local cuisine, as if the wine itself was crafted specifically for this purpose.
While some other countries have tried growing this grape (namely, the United States, Argentina, and France), few can master it as well as Italy.
In this guide, we’ll take a deep dive into this elegant red wine, its many growing regions, tasting notes, and of course, plenty of food pairings. Interested in learning more about red wine? Consider reading our guides on Tempranillo, Syrah, and Petite Sirah next!
Characteristics of Sangiovese
Western Tuscany cultivates Sangiovese, Italy’s most celebrated grape variety. This dry wine boasts a light hue and bright acidity, making it a closer cousin to Pinot Noir than to bolder reds. Its parents are Italian native grapes, Calabrese di Montenuovo and Ciliegolo, the latter of which is still grown in Tuscany.
Similar to Pinot Noir, Sangiovese is old enough to have mutated significantly, meaning the countless clones of this grape can vary wildly in flavor and aroma. In general, you can expect your next glass of Sangiovese to be medium-bodied, low in tannins, with high acidity, and medium in alcohol content.
Some plantings of Sangiovese can be found outside of Italy, though they are minuscule in comparison. In Tuscany, Sangiovese can be enjoyed as a single varietal or blended with local Italian grapes like white wines Malvasia Bianca and Trebbiano. It is also a starring grape in “Super Tuscans,” new-age blends made of Sangiovese and non-native grape varieties like Cabernet Sauvignon, Merlot, and Syrah.
Sangiovese Tasting Notes
While Sangiovese is most often compared to Pinot Noir in structure, the two couldn’t be more different in taste. Upon the first sip, you’ll likely notice warm flavors of cherry pie, raspberry, red plum, balsamic reduction, roasted tomato, and mocha. With some aging, you’ll detect strong flavors of dried rosemary, sage, orange peel, tea, and dried earth.
Tuscany cultivates Sangiovese, but the exact flavor profile and aromas dance to the tune of the region. Three main types of Sangiovese are made in Tuscany: Chianti, Vino Nobile di Montepulciano (not to be confused with Montepulciano d’Abruzzo, made from the Montepulciano grape from southern Italy), and Brunello di Montalcino. The law dictates different clones, aging requirements, and blending rules for each, creating a unique expression in every bottle.
In general, Chianti exhibits more complex notes of chocolate, coffee, dried cherries, and minerality. Vino Nobile di Montepulciano wines have more red fruit, plum, and violet aromas. Brunello di Montalcino wines are the only of the three made of 100% Sangiovese grapes. They are the boldest, most concentrated wines, with intense flavors of black cherry, tar, and smoke.
How to Serve Sangiovese
Sangiovese is best served slightly colder than room temperature (slight chill), around 60-68F in a standard red wine glass. Using a decanter is not needed and can dampen the wine’s delicate, fruity nature. The one exception would be Super Tuscans, which contain more tannins and can sometimes benefit from decanting for at least 30 minutes to one hour.
Notable Wine Regions for Sangiovese
Tuscany boasts three renowned Sangiovese-producing regions: Chianti, Vino Nobile di Montepulciano, and Brunello di Montalcino.
Chianti is Tuscany’s largest growing region, but it can be divided into smaller regions based on quality. Chianti Classico is the smaller, more notable region within Chianti and is known for producing the best examples of Sangiovese in the region. When you’re shopping for your next bottle of Chianti, look for Chianti Classico!
Vino Nobile di Montepulciano can vary in quality, with some vintages making for thin, watered-down versions of themselves. But in good years, Montepulciano wines can be pleasantly spicy, with a light body and summertime red fruit flavors.
Brunello di Montalcino, or “nice dark one,” is Tuscany’s most acclaimed wine. It’s the rarest, most expensive, and longest-lived style. It grows in a warmer climate and is made exclusively from Sangiovese grapes. With intense body, alcohol, and tannins, it is a far cry from your typical glass of Chianti.
Other Regions to Mention
United States – Found primarily in California within the Napa Valley, Sonoma, Santa Barbara areas, and in the Columbia Valley of Washington state, where it is primarily made into fruity rosé.
Argentina – Originally relegated to cheap jug wines, young winemakers are veering away from the ever-popular Malbec and beginning to experiment with varietals that show potential, like Sangiovese!
Sangiovese Food Pairings
If there was ever a wine that fit its region’s cuisine like a glove, it’s Sangiovese and Italian food. With minerality, vibrant acidity, and dried herb flavors of thyme and oregano, Sangiovese is the perfect pairing for a bowl of pasta with red sauce, Tuscan soup, pizza, lasagna, hard cheeses, butter and peppery extra virgin olive oil.
Some other favorites include creamy pasta, grilled veggies, roasted chicken, duck, and lamb. It’s the perfect pairing for my Rigatoni Bolognese, Ribollita, or Slow Braised Lamb Ragu.
Skip the steak and BBQ, as these will overpower the wine and make it taste dull, as well as delicate seafood dishes, which can give the wine an unpleasant metallic or bitter aftertaste.
Whether you’re looking for a perfect bottle to pair with your red sauce or you just want to try more exceptional Old World wines, we think you’ll love exploring Sangiovese wine. Be sure to shout out any favorite food pairings or specific Sangiovese wines you’ve tried and loved!
Let us know your thoughts!