Sangiovese

Sangiovese is an Italian red wine grape that forms the backbone of many iconic Tuscan wines, particularly the world-renowned Chianti. Its name, meaning “the blood of Jupiter,” hints at its ancient Etruscan origins and mythological roots in the Italian winemaking tradition. 

What Type of Wine is Sangiovese?

Sangiovese produces medium-bodied red wine and is known for its adaptability to different wine styles. It can produce everything from fresh, fruit-forward wines meant for early consumption to powerful, tannic wines capable of prolonged aging. 

Key characteristics of Sangiovese red wine include:

• Color: medium to deep red hues
• Tannins: medium to high
• Acidity: high
• Alcohol: medium to high strength (10–14%)

What Does Sangiovese Wine Taste Like?

Sangiovese red wine has a savory profile marked by sour cherry, tomato, and earthy flavors, with additional notes of clove, chocolate, smoke, and oregano emerging in well-aged examples. The grape’s naturally high acidity and medium to high tannins allow Sangiovese wines to pair well with food and develop complexity upon aging.

Sangiovese is often blended with other wines and aged in oak to soften its naturally high tannins and contribute additional aromatics. Native Italian varieties like Canaiolo and Colorino are traditional blending grapes used in iconic Tuscan blends like Chianti and Chianti Classico. 

International varieties like Merlot and Cabernet Sauvignon are also used in modern Super Tuscan blends. When blended judiciously, these wines can still retain Sangiovese’s savory core while gaining approachability.

In Tuscany, Sangiovese shows great diversity, from the dry, dark fruits of Rosso di Montefalco, which blends Sagrantino and other grapes, to the exclusively Sangiovese expression of Brunello di Montalcino, with its high tannins and acidity. New World Sangiovese offers riper fruit flavors with creative blends.

Where is Sangiovese Wine from?

Sangiovese’s homeland is central Italy, particularly Tuscany, where it features prominently in prestigious wines like Chianti, Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. It is also a significant component of many Super Tuscan wines. Beyond Italy, plantings can be found in California, Argentina, and other New World regions.

How Do You Pronounce Sangiovese?

Sangiovese is pronounced “san-jo-VAY-zay” in Italian. The emphasis is on the third syllable, with a soft “g” sound.

How Should Sangiovese Be Served?

As a medium to full-bodied red wine with plenty of acidity and tannins, Sangiovese should be served similarly to  other Italian red wines:

• Serving Temperature: 60–65°F. Allow more tannic examples to warm slightly in the glass.
• Decanting: Older examples benefit from decanting 1–2 hours before serving.
• Glassware: Use larger-bowled red wine glasses to allow aromas to develop.

Best Sangiovese Wine Food Pairings

High acidity, tannins, and savory flavor profile allow Sangiovese to pair well with a wide range of savory dishes. The wine’s herbal tomato and sour cherry notes, balanced by spice and earthiness, complement rich, umami flavors.

• Pasta dishes: The high acidity of Chianti cuts through tomato-based pasta sauces, while its savoriness stands up to hearty Bolognese or meat ragu.
• Grilled/roasted meats: Florentine steaks, beef tenderloin, lamb chops, and other grilled meats make perfect pairings.
• Aged/hard cheeses: The firm texture of Parmigiano-Reggiano, Pecorino Toscano, and other aged cheeses won’t overpower the tannic structure of Chianti.
• Mushroom dishes: From meaty porcini to earthy truffle risotto, mushrooms make an umami-rich pairing for herbaceous Chianti.
• Pizza/tomato bruschetta: The wine’s tomato profile shines alongside pizza from a wood-fired oven or garlicky tomato bruschetta.

Sangiovese Red Wine Alternatives

For those who enjoy Sangiovese, other food-friendly reds include Barbera, Nebbiolo, and Primitivo from Italy, and Tempranillo from Spain. These varieties share some of Sangiovese’s acidity, tannins, regional heritage, and affinity for rich foods.