An Excellent Italian Wine: Sangiovese

The Italian phrase "the blood of Jove" is where the name Sangiovese originates. Best recognized as the base for Tuscany's Chianti wines, this red wine is a mix. When a wine is young, it tastes quite fruity, like strawberries and spices, but as its ages in oak barrels, it develops an oak flavor. There are really 14 distinct clones of this wine, with Brunello being the most well-known.

Despite having their origins in Tuscany, these grapes have subsequently spread to all of Italy's wine-producing areas. There are numerous varieties of this wine on its own in addition to being a key ingredient in Chianti, Tignanello, and Vino Nobile di Montepulciano. These include Sangiovese from Romagna, Rosso from Montalcino, and Brunello di Montalcino. In fact, Brunello di Montalcino only allows this one other wine.

Outside of Italy, Sangiovese grapes are also farmed, and the wine has become quite well-liked in Australia. Additionally, it is used to create dessert-style wines like Dolce Nero and rose wines. The Chalk Hill Winery in Australia produces one of these wines with the highest alcohol percentage of any wine at 16 percent. The seeds of this grape were imported to the United States by Italian immigrants in the 1800s, but it wasn't until the wine gained popularity as one of the Super Tuscans that it was planted in any significant quantities for winemaking.

The berries of the Sangiovese grape rot relatively easily, despite the fact that the plants are quite resilient and resistant to most grapevine diseases. They are small, blue-black in hue, and require hot, dry regions to thrive. Although they take a while to ripen, the plants do provide a lot of grapes. Because it is so sensitive to the soil, it is challenging to grow this grape. It has very little depth and is highly tannic as a result of the slow ripening process.

Sangiovese is the subject of ongoing experimentation by winemakers, who have created a wide variety of wine styles. Particularly in Australia, where there are more than 200 types alone, the number keeps expanding. When it comes to creating wine from these grapes, there is always something new to learn.

It's simple to pair this wine with food. Any Italian or Mediterranean dish, especially pastas, pairs well with it. It is a great wine option to serve at a barbecue or even with various cheeses. They dominate the flavor of fish meals, thus they don't go well with fish dishes.

With time, the taste gets better. You will find a variety of distinctive characteristics in these wines, such as:

• berries
• citrus peel
• plum
• the strawberry
• smoke
• tar
• toast
• vanilla
• the sweetwood
• the cinnamon
• the clove
• thyme
• the violet

As soon as you take your first sip, you'll realize how Sangiovese wines vary from other red wines. These wines have a medium body, a fruity flavor and aroma, and a moderate to high amount of acidity. When a wine is young, the finish is frequently harsh and resembles a Mourvedre.

Sangiovese definitely won't appeal to you if you don't enjoy bitter-tasting wines. You should not, however, judge this wine too quickly because it will grow on you.

Check more information about Sangiovese wine here at This Day in Wine History.