All About Sangiovese

Appearance

  • Color: Ruby red color, which can develop into a pomegranate red or garnet hue as they age.
  • Opacity: Medium opacity, reflecting its moderate body and vibrant character.

Aroma

  • Primary Aromas: Cherry, roasted tomato, sweet balsamic, and oregano.
  • Secondary Aromas: Herbs, espresso, and dark red fruit.
  • Tertiary Aromas: With aging, Sangiovese can develop earthy notes such as leather, tobacco, dried figs, and mineral undertones like flint.

Flavor Profile

  • Fruit Flavors: Bright red fruit flavors like tart cherry, strawberry, red plum, and red currant.
  • Other Flavors: Savory notes including tomato, smoke, clay, leather, pepper, and sweet tobacco.
  • Oak Influence: Depending on the style, Sangiovese can be aged in oak barrels, which softens the tannins and adds complexity with notes of chocolate, vanilla, and subtle spices.

Structure

  • Body: Medium to full-bodied.
  • Tannins: Medium-high, providing a firm structure.
  • Acidity: Medium-high, which contributes to its versatility in food pairings.
  • Alcohol: Ranges from 13.5% to 15%

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Pairings for Sangiovese

Tomato-Based Dishes

Tomato-based dishes, known for their vibrant acidity, are staples in many cuisines, from pastas with marinara sauce to pizzas and hearty stews. The natural acidity of tomatoes makes them both a challenge and a delight for wine pairing. When cooked, tomatoes concentrate their sweetness, balancing out their tangy notes. Whether served as a simple sauce or in more complex dishes like lasagna, these dishes are rich, bold, and full of flavor, requiring wines that can either complement or cut through their acidity for a balanced experience.

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Grilled Meats and Roasts

Grilled meats and roasts are classic dishes that offer deep, savory flavors, often enhanced by the caramelization from the grill or roasting process. Whether you're enjoying a perfectly charred steak, juicy lamb chops, or a slow-roasted beef roast, these dishes are rich in protein and fat, which complement the robust tannins and deep fruit flavors of full-bodied wines. The smokiness from grilling or the richness of a roast demands wines that can stand up to bold, hearty flavors​.

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Aged Cheeses and Charcuterie

Aged cheeses and charcuterie offer rich, bold flavors, often with a savory and umami profile. Aged cheeses like cheddar, Parmigiano-Reggiano, and Gouda develop complex, nutty, and slightly salty flavors, while charcuterie—featuring cured meats like prosciutto, salami, and chorizo—adds a fatty, savory depth. When paired with wines, the combination of high-fat content in the cheese and the saltiness of cured meats calls for wines with good acidity and tannins, helping to balance and enhance the richness of the food​.

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Popular Locations for Sangiovese

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