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Sangiovese Wine
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Thank you for visiting SanGioviese Wines. We try to provide you with the most complete information we can about how to use wine with food. If you have recipes to contribute, please do and we will give you credit if you wish. We update our sources constantly. Please scroll down to the names below for information.

Food to Eat with a Sangiovese
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The Sangiovese is the grape of Chianti, the great red wine from Tuscanny. It had a rich, deep flavor with medium acidity that goes well with almost any red meat game. It is not a great wine like a Hermitage or a Chateau Lafite but this medium bodied, very drinkable wine will enhance the flavor oa any game.

History and Characteristics
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Montalcino is Tuscany's premier wine-producing town and the Sangiovese has been grown here for over 700 years, almost since time immemorial. It makes a [erfect drinking wine suitable with game and particularly the rich ripe flavors of Italian food. Americans love the pure Sangioveses from Montalcino, buying about one of every three bottles produced in recent vintages. (Annual production of Brunello is about 6 million bottles.) And we pounce on great vintages, making the 1999s especially attractive.

Sangiovese is the workhorse grape of Chianti and Italy's leading variety. It is medium bodied with a firm, dry texture and a tannic backbone that allows for moderate aging, a dozen years or more with full-bodied styles, though five to eight years is usually the optimum. Sangiovese has a floral bouquet, which many describe as that of violets, something I've never noticed myself. Cherry aromas and flavors may evolve into leather and tobacco with age. Throughout there is a touch of earth and always that zing of acidity.

Transported to California, it has a wonderful harmony of fruit, tannins and acidity that make a great Sangiovese so striking. Most are very close to drinking well when they are released. They are aged a minimum of two years in cask or barrel, then another two years in bottle before they are shipped from the cellars. This long maturation helps refine the wine to a degree greater than what is achieved with, say, California Cabernet or Bordeaux, which in general spend no more than two years in barrel and another six months in bottle before they are released.

"Today's Brunellos have a lovely freshness and beautiful fruit that give you great pleasure right away," says Guerrini of Fuligni. "That's our strong point. The wines have slightly lower acidity and the tannins are much better now. The wines are really good from the beginning."

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