![]() ![]() ![]() If you’re a cheese lover, try partnering with hard, acidic cheeses. Sangiovese Quick Link: Tuscany Wine Region Sangiovese What does Sangiovese taste like Oak in Sangiovese See also: Chianti Classico alternatives: Top. Given its flavour profile and the fact it’s predominately an Italian varietal, you should definitely look to pair with tomato-based Italian dishes – it’s a real winner! Pizza, pasta or ragu all work exceptionally well with Sangiovese, while herby chicken dishes also making a cracking combination. Barbera Sangiovese wines are made from two of the most widely planted red grape varieties in Italy.Despite this, they are not often seen in blends together and traditionally occupy different parts of the Peninsula: Barbera being a key variety in Piedmont and Sangiovese making up Tuscanys famous Chianti wines. The savoury character of Sangiovese combined with its high acidity make a great wine for food pairing. Over 650 clones of Sangiovese have been identified in the Montalcino zone alone, approximately 15 of which have been studied and registered by Castello Banfi (the only winery to undertake such a project). Sangiovese has also found its way over to Australia’s Barossa Valley, where its natural high acidity works very well. Sangiovese, clearly a native, is the most widely planted of Italy’s red grape varietals and is of particular interest in Emilia Romagna, Tuscany, the Marches and Umbria. Compare prices for this wine, at 17,000+ online wine stores. ![]() On the nose, youll experience notable aromas. Showing 2021 Bastardo Sangiovese Pinot Gris Tuscany Italy search results. Overall, Sangiovese is a late-ripening variety that can grow in many places but is sensitive to the soil in which it is planted. It’s produced in Corsica, the French island in the Mediterranean Sea, as well as in the American states of Washington and California. Sangiovese produces wines with more savoury and earthy flavours than most other reds. Outside of Italy, this temperamental grape variety is pretty uncommon. Italian regions further south tend to exhibit better growing conditions for the varietal, particularly the DOCG regions of Montalcino and Montepulciano, where the prestigious and sought-after Brunello wines are made using 100% Sangiovese. Wine produced in the cooler and more northerly Italian regions has less body and high acidity, which justifies blending with other red varietals to take on-board needed characteristics. Sangiovese was also the backbone of the Super Tuscan wines that shook up the establishment in the 1980s and 90s, marking a new era for Italian wine. Sangiovese wines exhibit some aging potential. Sangiovese can survive a variety of climates, but it takes a great viticulturist to create quality wines from this familiar varietal. Italy is the primary producer of Sangiovese with more than 150,000 acres of the variety. Sangiovese wines usually have medium-to-high tannins and high acidity, balanced by moderate alcohol and body. ![]()
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