Sangiovese - doesn't it sound SO Italian? It rolls off the tongue so easily, it has to have an Italian accent.
Sangiovese is Italy's most planted grape and has been used in wine making for centuries. However, quality was a gamble (remember bottles of Chianti wrapped in straw and twine back in the day?) and it's reputation dwindled as a result.
Sangiovese needs careful attention when planting or the result can be tart, unripe and acidic wines and this was definitely the case when everyone was growing it.
Times have changed and with that came the realisation that the level of quality had to come up and it has. It's taken a while and there are still average (to say the least) wines out there but for the most part Italian wine makers using Sangiovese are producing some pretty incredible wines.
Medium bodied, high tannin, high acidity - good aging porentian but can be drunk young.
A delicate grape that adapts well to it's growing surroundings alowing it to have loads of different profiles.
Historically blended but increasingly becomming a 100% variety wine.
Italy - Tuscany, Umbria, Campania
Argentina - Mendoza
USA - Washington State, California
Australia - McLaren Vale, Victoria
Tart cherry, plum, strawberry, fig, tomato, roasted pepper Leather, tobacco, smoke, oregano, thyme, dried flowers - roses, floral
Vino Nobile di Montepulciano, Prugnolo Gentile, Sangiovese Grosso, Brunello di Montalcino, Nielluccio, Rosso di Montepulciano, Morellino, Rosso di Montalcino, Montefalco Rosso, Chianti, Morellino di Scansano
Think Italian food, meats, cheeses, salads
Brilliant with tomatoes - bella, it is Italian after all!
Be careful of the tannins as they can make some food seem tart unless there's a bit of fat involved in your dish - so Olive Oil is your friend!