Sangiovese Grape

Different wine-making techniques and different wine makers can create wines of widely varying styles from this grape. Therefore the profile provided is generic and represents the characteristics of the grape and not necessarily every wine made from it. Similarly, the food pairings provided are general and assume the typical style of wine traditionally made from this grape.
Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn
Cheese: Soft or hard goat cheese, hard cow and sheep cheese

Grape ProfileSangiovese is a red Italian wine grape. Though it is the grape of most of central Italy, outside Italy it is most famous as the main component of Chianti and Vino Nobile di Montepulciano. It is also used to make varietal wines such as Brunello di Montalcino, Rosso di Montalcino or Sangiovese di Romagna, as well as modern "Super Tuscan" wines like Tignanello. Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. Varietal wines have notes of cherry, dark cherry, strawberry, blueberry, orange peel, plum, herb, bay-leaf, cinnamon, clove, thyme and violet. When aged in oak vanilla, smoke, toast and tar flavors are possible. Usually made dry.