Sangiovese | The Tuscan Sun

What is Sangiovese
Sangiovese is the heartbeat or backbone when it comes to Tuscan wine making.  You find it in your everyday Chianti as well as in the famous Brunello di Montalcino.  The origin of this grape dates back to the Roman times, but was first documented as Sangiovese in 1590.  It has always been home to Tuscany.

Where to find Sangiovese
Sangiovese can be found in many places these days, among them are California, Washington State, Argentina, Chile and even other parts of Europe such as the Languedoc in France and Corsica.  It is however home and best known in Tuscany, Italy.

Different Styles
Sangiovese from Tuscany: 
In Brunello - it is a special strain of Sangiovese that is the only permitted grape in Brunello di Montalcino as is usually loaded with black and red fruits as well as chewy tannins
Chianti - There are different cones of Sangiovese used in today's Chianti production, however generally speaking, Chianti is easier approachable and not as tannic as Brunello.
Super Tuscan - When Sangiovese is blended with Bordeaux varietals, it helps round out the character and plum and mulberry notes along with Vanilla and some more spice come to shine.

USA and the rest of the world is also planting some Sangiovese, but only have little success with it.  The wines are usually marked by a higher spice concentration and bitter/tart cherry notes.  As of recent readings, it seems as the plantings are decreasing year over year outside of the US.

How to pair Sangiovese
Sangiovese is certainly a food wine as in Italy you don't really eat without wine anyways.
It pairs well with lots of game, such as venison, wild boar, rabbit, as well as other well known italian dishes like Osso Bucco and Veal Scallopini.

Brunello di Montalcino is certainly one of my favorite wines period, therefore ranking #1 in style for Sangiovese as well.  A good Chianti Classico is always welcome as are Super Tuscan blends.

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