(SAHN-gee-oh-VAY-zee)
Blood of Jove (literally translated)
The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had a troublesome past. Chianti may give thoughts of cheap read wine from a straw casked bottle, only drunk for the decorative candle holder it becomes. But no more. Sangiovese and Chianti have made a comeback and the wines produced with the grape are delicious in texture and flavor, and of course, perfect for food pairing.
Notable Facts
The grape mutates easily, and therefore has many clones. The most notable being
Brunello, of Brunello di Montalcino fame. Sangiovese is a slow growing, late
ripening grape. It has high acidity and a thin skin, which makes it difficult
to master. If not cared for correctly, the grape will produce a wine overly
acidic with unripe fruit flavors. When pruned judiciously and picked at the right
time, Sangiovese produces wines with delicious structure and fruit - and a mean
backbone of acidity. This acidity makes it perfect to drink with any tomato-based
dish, as well as many types of foos, particularly Italian style.
Summing it up
Successful Sites: Tuscany
Common Descriptors: tart cherry, red raspberries, olives, plum, spice