Sangiovese Wine

Sangiovese wines had their first literary mention in Tuscan records in the late 18th century. But its history can be placed as far back as early Roman times. The Latin, sanguis Jovis, from which it gets its name translates to “the Blood of Jove” in reference to the king of the Roman mythological pantheon. More recently it gained popularity in the early 1900s prompting some Italian wine makers to bring Sangiovese grapes to the United States, mainly California, where they now also thrive.

While it can stand alone as a table wine, with a high acidity, strong tannins, and hints of a deep fruity flavor, Sangiovese probably has better popularity when used in a varietal or blend. Italian Chianti, for example, uses Sangiovese as a primary component. Sometimes accounting for up to 70 percent of a Chiantis volume. Another example of a Varietal Sangiovese are Super Tuscans. Which are similar to Chianti but allow for Sangiovese grapes to make up more than 70% of the wines total volume.

When considering a wine pairing with food, Sangiovese can be paired with a great number of dishes. A traditional approach would be to serve a glass or bottle with a bowl of steaming pasta topped with a rich tomato based sauce. But with a great varietal it can even be paired with roast chicken, the herbs and spices playing nicely off the herbal notes of the grapes.

When considering a wine for long term aging a Super Tuscan varietal with aggressive oak treatment has great potential. But whether for a collection, or for toasting at the dinner table Sangiovese wines are a great choice for both wine connoisseurs and the casual drinker alike.

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