Sangiovese has to be one of my favourite red wine varietals. While I’m not one to be picky—I love all wines—Sangiovese holds a special place in my heart. It’s one of the first varieties I truly fell in love with, sparking a lifelong passion with wine. And there is so much to love about this Italian grape variety, from it’s adaptability to its food friendliness. This Sangiovese wine guide covers everything you need to know about the Italian grape variety, from origins to food pairings.

Sangiovese wine guide

Sangiovese is Italy’s most prominent grape varietal. You may not realize it, but many Italian wines—including Chianti—are actually made primarily from Sangiovese grapes. The confusion often arises from Italian wine labels, which can be challenging to decipher. But if you’ve enjoyed a good Chianti, chances are you’ve already been introduced to this remarkable grape.

What makes Sangiovese truly special is its adaptability. Often referred to as a “chameleon” grape, Sangiovese thrives in diverse environments, producing a wide range of flavor profiles. This versatility allows it to be grown successfully beyond its native Italy, including in Australia, where it continues to gain popularity.

Origins

Sangiovese is famous for being grown in Tuscany. Think rolling hills covered in vines, orange sunsets and some of the best Italian food and wine. It’s the perfect backdrop for this awesome grape to be derived from. However, Sangiovese is actually Italy’s most grown and used grape variety, so you’ll find it from places beyond the Tuscan hills.

The name is derived from ‘Sanguis Jovis’ which translates to ‘Blood of Jove’. Jove is another name for Jupiter, the mythical Roman God. He’s the head honcho of Roman mythology. So if Sangiovese is named after him, you know it will be two things: number one and godlike. Yep, that pretty much sums it up.

It has been said that Sangiovese dates back to writings from 1590 when Romans used it in Tuscany. It was later mentioned in text from 1738, where a writer described the wine as too acidic when not blended with other wines. This led to a period of blending Sangiovese with other grape varieties that led to the first early recipe for Chianti. In the late 19th Century to early 20th Century, Sangiovese gained popularity through its key use in Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. It was then blended with non-Italian varieties in the 1970s to create “Super Tuscan” wines.

Fast forward to today, where you can get Sangiovese from all over the world. Despite Italy being the main producer of Sangiovese wine, Corsica, Argentina, the US and Australia all produce this grape variety. The blood of Jove has spread around the world!

Sangiovese wine flavours

Sangiovese has evolved from being seen as a cheap Italian table wine to a complex, respected varietal. Its high acidity and tannins contribute to a medium-bodied wine with a savory profile.

Flavor Notes:

• Cherry and plum
• Tomato and subtle herbaceous tones
• Earthy and rustic undertones in traditional Italian varieties

The flavor profile can range from fruit-driven to earthy and floral depending on where the grape is grown. Sangiovese’s tannins also make it suitable for aging, allowing it to develop even more complexity over time.

Where to find Sangiovese

Sangiovese thrives in regions with warm climates and a long growing season, making it well-suited to Tuscany and emerging Australian wine regions.

In Australia, Victoria and South Australia—particularly the King Valley and McLaren Vale—are leading the charge in Sangiovese production. The Yarra Valley and Adelaide Hills are also becoming notable regions for this grape.

What to look for

To experience the best of Sangiovese, start by exploring these iconic Italian wines:

• Chianti Classico: A Sangiovese-heavy blend identified by a black rooster symbol on the label.
• Brunello di Montalcino: A pure Sangiovese wine that is aged longer for a more complex and refined flavor.
• Nobile di Montepulciano: A balanced blend at a moderate price point.

When buying Italian wines, look for DOC and DOCG labels to ensure high-quality selections.

Pairing Sangiovese with food

Sangiovese is one of the best food wines due to its high acidity and tannins. It pairs beautifully with tomato-based Italian dishes such as ragu, pasta sauces, and pizza. The acidity in both the wine and food creates a harmonious balance, enhancing the overall flavor experience.

Other great pairings include fatty or greasy foods and meats, as the wine’s acidity cuts through the richness to cleanse the palate. From hard cheeses to steak and veggies, Sangiovese is a versatile companion.

In summary: Sangiovese wine guide

Though it may not be as well-known as other varietals, Sangiovese is gaining popularity worldwide. Its journey from Italy to vineyards across the globe is a testament to its exceptional quality and versatility.

If you’re new to Sangiovese, I encourage you to explore wines from both traditional Italian regions and Australian producers. The diverse expressions of this grape will captivate your taste buds and broaden your appreciation for red wines.

So grab a bottle, pair it with a great pizza, and enjoy a relaxing evening discovering why Sangiovese is a wine worth falling in love with—just as I did.