If you're asked to name bold Italian red wines, you probably think of the ones you've heard of like Chianti, Sangiovese, and you might even say Tignanello. But did you know that a Chianti and a Tignanello are actually blends? And both count on the Sangiovese grape to bring the flavor.The Sangiovese grape is believed to have first been fermented into wine by the Romans. The name comes from the Latin phrase "the blood of Jove," a reference to the Roman god Jupiter.
In the 18th century, the Sangiovese grape (along with Malvasia and Trebbiano) were the most planted grapes in the region.
In the 1970s, winemakers added complexity and innovation by blending with non-Italian grapes like Cabernet Sauvignon and created a new breed of wines called a Super-Tuscan.
Sangiovese grows in warm climates (but not too warm), and takes longer to ripen than some other grapes. Harvest generally takes place after September 27th, and most of the time does not take place until October.
Sangiovese is difficult to make into drinkable wine on its own. It takes a talented winemaker to treat the grapes to the proper amount of oak and spices to round out the tannins and add body. Sangiovese can be a good "sponge" when treated with the right flavors and can develop a beautiful wine with notes of strawberry, vanilla, and spice.
Pairings with food: classic Italian dishes like tomato-based pasta dishes and pizzas.
Pairing with cheese: try it with Asiago, Parmesan, Mozzerrella, and Fontina
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