Dear Sangiovese, I’m not afraid to tell the world that I love you! Not that anyone was stopping me in the first place, but this Italian grape variety is truly in my top 10.
Originally from Italy, Sangiovese is characterized by flavors of tart cherries and dried herbs such as sage and oregano giving it a distinctive earthiness.
While the name “Sangiovese” might seem unfamiliar to you, if you’ve had any Super Tuscans, then Sangiovese may have also been included in the blend along with Cabernet Sauvignon and Merlot. And if you’ve ever had the Chianti then you’ve had it.
Is Sangiovese the same thing as Chianti? Well, no. Sangiovese is the name of the grape and it is the primary grape in the blend that makes up Chianti. Chianti is a protected name of a wine produced in a specific region in Italy to specific standards set by the Chianti Consortium and approved by Italian wine law. The same blend of grapes from a different place could not be called Chianti.
While most Sangiovese is the most grown in Italy (it’s the most grown grape in the country), you can also find it in other countries. It isn’t abundant here in California, so whenever I see a California Sangiovese I want to try it! This particular Sangiovese is from Trentadue Winery located in Sonoma County. I’ve tried less than 10 Californian Sangioveses, and this is the only one I’ve tried from Sonoma.
Why do I love Sangiovese so much? Well, the acidity in Sangiovese makes it a great food wine and pairs well with tomato sauce based dishes which are some of my favorite foods in the world. And second, I am a fan of wines with notes of herbs and the sage and oregano notes that are common in Sangiovese.
I have recently developed a new found love for Pasta Pomodoro, an entirely tomato based spaghetti sauce, and absolutely love to enjoy it with a glass of Sangiovese. If you have the chance give the pairing a try and let me know what you think of it!
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