Sangiovese has to be one of my favourite red wine varietals. Look, I am not one to be picky, and am partial to all red wines. Let’s face it. But Sangiovese holds a special place in my heart, as it is one of the first varieties I really fell in love with. This has turned into a life long love affair which results in me often seeking it out at a bottle store or paying a little too much to have it at a restaurant.
Although I love Sangiovese, I feel like it is not well known in Australia. It isn’t commonly grown here, and as a grape, it isn’t something that people seek out. Unlike me, the Sangiovese crazy lady who will sometimes only buy this type of wine. I think the reason it isn’t drunk more commonly is because people don’t know that much about it. So I thought by writing a post with everything you need to know about Sangiovese, you might be compelled to give this killer grape a try!
Spotlight on Sangiovese
- Name: Sangiovese
- Pronounced: San-jo-vay-zee
- Origin: Italy
- Type of wine: Red and Rose
Sangiovese is Italy’s primary grape varietal. You may not realise it, but a lot of those Italian wines you’ve been drinking are actually Sangiovese. I know, it’s confusing because there’s all this Italian on the label. You look at it and you think “yeah this is just a good Italian Chianti.” Well wrong, because it is actually a Sangiovese! Don’t worry if you’ve been doing this ps, I am one of these people. I feel like my mind was blown when I realised all along I’d been drinking Sangiovese.
The great thing about Sangiovese, and one of the many reasons it is the best in my humble opinion, is that it is a bit of a chameleon grape. No, it’s not a lizard, but it does have the ability to grow in many different environments and produce completely different flavour profiles. This means it has leant itself to being grown outside of its home in Italy and has been producing incredible wines all over the world, including Australia. What this means for all you red wine drinkers out there is that there is something for everyone in this wine, whether you like heavy, tannic wines or light floral wines. It can even be turned into brilliant Roses!
Origins
Sangiovese is famous for being grown in Tuscany. Think rolling hills covered in vines, orange sunsets and some of the best food and wine Italian has to offer. 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. In fact, he’s the head honcho of Roman mythology. So if Sangiovese is named after him, you know it’s going to 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 where 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!
Flavour profile
There was a time where Sangiovese had a bit of a reputation for being cheap Italian drinking wine. Think of those straw-covered Chianti bottles that you’d see in Italian restaurants. But with the introduction of the Chianti Classico region as the first legally protected wine region, Sangiovese has grown more of a name for itself as a complex and enjoyable wine. Paired with Sangiovese being used globally has only improved the reputation of this delicious grape.
Sangiovese typically has high acidity and tannins, however is medium-bodied as a wine. It’s flavour is savory, but can offer tastes that vary from earthy and rustic to fruit-driven with tastes of blackberry and plum. Always prominent is the cherry flavours with a subtle note of tomato, and hit of acidity. Because of the tannins in the wine, Sangiovese is also quite agreeable to cellaring.
The flavour profile of the wine is largely dependent on where it is grown. As such you’ll find Sangiovese to be quite varied depending on the region and blend of wine.
Where you’ll find it
Sangiovese grows best in places with some heat where it flourishes as a late-ripening grape. This is why it is so suited to Tuscany, but also why other wine regions such as those in Australia have been increasingly experimenting with this variety.
Depending on where the wine is grown, you’ll find different flavour profiles. Sangiovese adapts to its region, meaning that you’ll get very different flavours from light and easy drinking to quite dark and complex. Those Italian wines that are either 100% Sangiovese or a blend will exhibit completely different flavours to that of an Australian variety. This makes for a great test of the wines to find your favourite! Just head down to the bottle shop and pick a couple up and see what takes your fancy.
In Australia, you’ll find many of the Sangiovese wines come from Victoria and South Australia, particularly the King Valley and McLaren Vale (although the Yarra Valley and Adelaide Hills are also catching on). Sangiovese is one of the first ‘alternative’ grapes that was grown in Australia from the 1970’s, but has grown increasingly popular throughout the wine regions.
What to look for
There are three main Italian wines you should seek to taste some of the world’s best versions of Sangiovese-based wines. Chianti Classico is a must, denoted by a black rooster in a purple ring on the label. This is a Sangiovese-heavy blend. If you want to try a pure Sangiovese wine, opt for the Brunello di Montalcino which is more aged, more complex and more pricey. If you want something in the middle of price, opt for Nobile di Montepulciano which is another blend. As always when buying Italian wine, make sure you look out for the DOC and DOCG labelled bottles for the star performers.
If you’re in Australia, there are many producers to look out for. Pizzini is one of the prime producers of Sangiovese from King Valley, and have around 6 Sangiovese to try. They have to be one of my favourite, but I also love Primo Estate and Tar and Roses. However, you should opt to try Sangiovese from different wine regions to really taste the difference in flavour!
What to pair it with
Sangiovese is one of the best food wines, in my opinion. However, for full enjoyment, follow the ‘red with red’ rule. Sangiovese shines with tomato-based Italian dishes such as ragu, pasta sauces and even pizza. A bottle of Sangiovese with a nice pizza really turns up your quiet night at home in front of Netflix! The reason it goes so well with tomato-based food is that the acidity in each neutralise the other to create complimentary flavours.
Sangiovese also goes with high fat and greasy meals as well as meat. The acidity cuts through this and cleanses the palate. Whether it is some hard cheese or simply steak and veggies, you can’t go wrong with a Sangiovese in hand!
The Cheeky Vino picks
I’ve written a few articles on Sangiovese, however I feel like I’m only scratching the surface of this great wine. I drink a lot more of it than I review it!
The final word on Sangiovese
Sangiovese is not so well known, but it is becoming more popular. After a bit of reputation damage early on due to highly acidic wines, the wines being produced with this grape have the whole world talking. From beginnings in Italy, this grape has spanned the globe for good reason. We are so lucky in Australia to have so many great examples of this wine across our wine regions, and it is only getting more popular!
So my advice for you is to give Sangiovese a go, but don’t stick to one region. This grape has so much to offer and will change based on where it is from. Try those traditional to Italy for the classic version, but then branch out to those from Australia where winemakers are experimenting with this incredibly versatile grape. All you’ll need for maximum enjoyment is a great pizza and a relaxing evening.
This takes me back to the moment I fell in love with Sangiovese. We used to go to this Italian restaurant near my parent’s place on a Friday night for pizza and pasta. It was a bit fancy and had great tiramisu. But whenever we went, we would always get the Sangiovese without fail. It was the perfect match to an Italian meal, and it was all downhill for me then! I was head over heels then, and to this day I am still in love with Sangiovese.