You're probably already more familiar with Sangiovese than you think. It is Italy's most famous grape, and it is what Chianti is produced from.

Sangiovese is believed to be indigenous to Italy. It is grown extensively throughout central Italy in the regions of Tuscany and Umbria. The grape produces red wines that are elegant and aromatic. They are typically medium-bodied and well-structured, with high acidity and the tannin structure to make long-lived wines. Sangoivese is a delicate, elegant wine that is not all about raw power.

The quality of Sangiovese varies widely, but there are general flavors you should always find. Look for flavors of intense cherry fruit on a medium bodied frame with moderate acidity and tannins. Sangiovese and Chianti range in quality from washed out, dreary, thin, acidic unpleasant to supple cherry/berry fruit with a pleasantly crisp acidity and delicately earthy notes of tobacco.

Where the grape is grown

Italy- Sangiovese is Italy's most widely planted red grape. It is grown in the central Italian wine regions of Tuscany and Umbria. Chianti is a specific growing region within Tuscany. Here Sangiovese may be blended with up to 15% of another grape, usually Merlot or Cabernet Sauvignon to give the wine more body. Montepulciano is a neighboring region in Tuscany. Sangiovese from here goes by the names of Rosso di Montepulciano and the more prestigious Vino Nobile di Montepulciano. (We know this is very confusing, but don't get this mixed up with the grape Montepulciano, which is grown in Abruzzo). Sangiovese has several other clonal variations, the most famous of which is Brunello (as in Brunello di Montalcino).

(Click here for a map of Italy's wine regions)

California- Even California is considered an up-and-coming growing region for Sangiovese. Several producers in Napa Valley and Sonoma County are experimenting with the grape.

Other Up-and-coming regions for Sangiovese: Viticulturalists and winemakers are experimenting with the grape all over the world. We've tasted a few successful efforts from Argentina and Australia, but they never quite compare to the Italian examples.

Foods to accompany Sangiovese

Because it is well-structured, Sangiovese loves food. Since Sangiovese is traditionally grown in Italy, it's a no-brainer that the wine is spectacular with Italian food. This tomato-skin affinity is not limited to pasta and meatballs, but they sure do go well together. Sangiovese's acidity allows it to stand up to lots of dishes from tapas to a big steak. It's not an insult to the wine, but we feel it always shows best with food.

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