SANGIOVESE

Sangiovese (pronounced san-jee-oh-vay-zee) has a significant place in Italy’s wine heritage, dating back to the Roman era. The grape’s name was inspired by the Latin term ‘sanguis Jovis’ or ‘blood of Jupiter’, which refers to the wine’s characteristic deep hue.

Tuscany’s most planted grape variety, Sangiovese forms the core of several iconic Italian red wines from this wine region, including the acclaimed Brunello di Montalcino and Chianti blends.

Wines made from Sangiovese grapes are well-known for their medium to full-bodied structure, pronounced acidity and robust tannins. They offer a mouthful of savoury flavours, mixing tangy red fruit notes with hints of herbs and an earthy touch. As these wines age, they tend to reveal additional layers of complexity, introducing flavours such as pepper, tomato and dried herbs.

Tuscany’s warm days, cool nights, and unique soil help its native Sangiovese grapes develop rich flavours yet maintain their refreshing acidity. Sangiovese can also be found in other Italian regions, including:

• Emilia-Romagna: This northern region produces a lighter style of Sangiovese wine, known as Sangiovese di Romagna. These wines are typically more approachable in their youth compared to their Tuscan counterparts, exhibiting fresh and lively fruit flavours, medium tannins and bright acidity.
• Abruzzo and Molise: Here, Sangiovese is commonly blended in many red wines. The Sangiovese grape introduces a unique element to these blends, counterbalancing the deeper, darker fruit flavours of other varietals. Its vibrant acidity and red fruit characteristics offer a harmonious balance.
• Marche: Located on the eastern coast of Italy, Sangiovese is mixed with Montepulciano to make Rosso Conero and Rosso Piceno wines.
• Umbria: Bordering Tuscany, this region makes Montefalco Rosso, a Sangiovese wine mixed with the local Sagrantino grape and others. Montefalco Rosso is typically medium to full-bodied, showcasing a delightful array of flavours ranging from red cherries and berries to spicier notes of black pepper and dried herbs.

Outside of Italy, Sangiovese has also established itself in Argentina, Chile, Corsica, Romania and the US.

It is particularly popular with Southern Australian winemakers. An increasing number of wineries in regions such as McLaren Vale, Adelaide Hills and the Barossa Valley are experimenting with Sangiovese. The wines they produce tend to be very expressive of their specific Australian location.

These Sangiovese wines are prized for their food-friendly nature, pairing well with a broad range of cuisines. While the style can vary, Australian Sangiovese wines typically exhibit vibrant red fruit characteristics, high acidity and varying tannin levels, much like their Italian counterparts.

Sangiovese is used both as a single varietal and in blending, both in its native Italy and in Australia,

In Tuscany, Sangiovese is the primary grape in many renowned wines. It is the sole grape used for Brunello di Montalcino and forms the majority of Chianti, often blended with varieties such as Canaiolo and Colorino, and sometimes Cabernet Sauvignon and Merlot. Sangiovese is also part of the famous “Super Tuscans,” blended with international grapes like Cabernet Sauvignon.

In Australia, Sangiovese is increasingly bottled as a varietal wine, showcasing the grape’s distinct characteristics shaped by the Australian landscape and climate. However, Australian winemakers also use it in blends, often with other Mediterranean varieties or with Cabernet Sauvignon and Shiraz.

Sangiovese typically produces medium- to full-bodied wines with firm tannins that contribute to the wine’s structure. It is also known for its high acidity, which gives the wine a fresh and vibrant character and makes it an excellent partner for a wide variety of foods.

Many Sangiovese wines have excellent ageing potential, especially those from prestigious regions such as Brunello di Montalcino or certain Chianti Classico vineyards. As they age, these wines can develop more complex aromas and flavours.

Sangiovese often tastes like fresh red fruits like cherries and strawberries. In warmer climates or more mature styles, this may extend to darker fruit notes such as plums or black cherries.

It’s usually high in acidity, which can give it a tart or zesty taste. It also often has a hint of earthy flavours like herbs or tea leaves, and sometimes a bitter cherry note.

When aged in oak barrels, it can take on flavours of spices, smoke, espresso or vanilla.

Some Sangiovese wine can also have flavours that remind you of plums, leather, or even balsamic vinegar. It’s a versatile wine that can vary a lot depending on where it’s grown and how it’s made.

Sangiovese is a versatile wine that pairs beautifully with a wide range of foods. Italian food is a no-brainer. Classic dishes such as pasta with tomato-based sauces, pizza, lasagna and Italian-style stews are great with Sangiovese due to its natural affinity with tomatoes and herbs.

It’s also an ideal match for grilled and barbecued meats, particularly beef and lamb. The wine’s tannins and acidity complement the richness of the meat.

Try it with roasted chicken and duck, especially if they’re prepared with herbs or a balsamic glaze.

Sangiovese’s earthy notes make it a great partner to grilled vegetables, eggplant Parmesan and mushroom risotto, and cheese lovers will adore a glass of Sangiovese is a must-try with a local vintage cheddar or an aged pecorino.

When choosing a quality Sangiovese wine there are a few key factors you should consider – from the winemaking techniques to its origin.

In Italy, Sangiovese is predominantly grown in Tuscany, and features in some of the region’s most notable wines, including Chianti Classico, Brunello di Montalcino DOCG and Vino Nobile di Montepulciano. The Super Tuscan blends from this region featuring Sangiovese are also highly acclaimed.

Super Tuscan blends, a bold innovation by Tuscan winemakers in the 1980s, are red wines that incorporate non-indigenous grapes, including Merlot, Cabernet Sauvignon and Syrah. They are highly esteemed wines that often have high price tags. Sangiovese frequently plays a significant role in these fruit-forward blends, presenting a splendid opportunity to explore the grape’s potential.

Sangiovese wines from Australia, such as Coriole Sangiovese from McLaren Vale, often strike a balance between the grape’s classic flavours and the unique influences of ‘New World’ winemaking. These wines tend to be more fruit-forward, with pronounced ripe red cherry notes, complemented by subtle undertones of spices and herbs. This can be attributed to the warmer climate in Australia, which lets the grapes achieve a higher degree of ripeness.

When enjoying Sangiovese wines, a traditional red wine glass is often the preferred choice as it is designed to highlight the wine’s characteristic bouquet. For the best tasting experience, Sangiovese should be served around room temperature, ideally between 16-18°C. Slightly chilling the wine can help tame the tannins and bring forward the fruity and floral aspects that are signature to Sangiovese.

Sangiovese, particularly older and more premium bottles, can benefit from decanting. Exposing the wine to oxygen helps to soften the wine’s tannins and allows the complex flavours and aromas to open up. Generally an hour of decanting is enough.