What does Sangiovese wine taste like?
Sangiovese's characteristics can vary depending on the region, winemaking techniques and aging process. Generally, its wines can be split into two stylistic categories; fruit-driven with hints of spice or savory, aged and rustic. Typical aromas and flavors include cherries, red plums, strawberries, herbs, earth and spices. Due to their naturally high acidity and tannin levels, Sangiovese wines can offer bold structures, allowing them to age for decades in the bottle. These mature styles will showcase savory characteristics like leather and tobacco, prune-like fruit flavors, rich concentration, and smooth textures.
Where can I find the best Sangiovese wine?
Sangiovese is native to Italian soils. Its name, pronounced sahn-joh-veh-seh, is believed to have come from the Latin term "sanguis Jovis," meaning "blood of Jupiter." Tuscany is undoubtedly the most prominent region for Sangiovese. Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano are its most celebrated sub-regions, creating world-famous Sangiovese-based blends and single varietal wines. Outside of Italy, there are small plantings of Sangiovese in Argentina, Chile, Australia and the United States.
Sangiovese wine pairing
Sangiovese's acidity, tannins and rich fruit flavors make it a versatile wine for food pairing. It pairs exceptionally well with Italian cuisine, including tomato-based pasta sauces with red meat, roasted vegetables and aged cheeses. Its acidity can also cut through fatty dishes, making it a delightful companion to butter-based sauces or anything fried in olive oil. Seasonings that feature dried herbs highlight the wine's herbal and earthy characteristics, while generous amounts of salt accentuate its fruitiness. Visit our Wine School for helpful wine and food pairing advice and to learn more about Italy's best-known wine regions.