Sangiovese

Sangiovese, a grape as expressive as it is cherished, takes one's palate on an exploratory jaunt through a dense orchard. Picture, if you will, the succulent burst of black cherries, each bite a melody of tart and sweet that sings of summer's zenith.

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  Black Cherry

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  Forest Berries

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  Violet

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  Liquorice

Now, meld that with the composite harmony of forest berries— a mélange of blackberries, raspberries, and wild strawberries — that harks to the untamed bramble and bush. This berry ensemble is grounded by the earthy whisper of violets, their fragrance threading through the berry richness like a delicate silk ribbon.

To complete this sensory tapestry, a hint of liquorice weaves in, adding an enigmatic, bittersweet finale that lingers longer than a late sunset on a British summer evening. The Sangiovese grape, in its vinous form, truly captures a spectrum of flavors that could grace any table from Brighton to Inverness, complementing both the hearty and the genteel of dishes.

The art of enjoying a Sangiovese, a revered variety known for its starring role in Chianti and other esteemed Italian reds, begins with service at a cozy 16-18°C – the perfect temperature to unravel its bouquet and complex flavours.

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  Serving temperature:

  17-20°C
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  Glass type:

  Balloon glass
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  Suggested time in decanter:

  1 hour
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  Lasting period once open:

  2-3 days
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  Storing time in the cellar:

  2-3 years for the young Chiantis, decades for the Brunellos and Vino Nobile di Montepulciano

In Britain, where a good red is often the centrepiece of a dinner party, a balloon glass serves as the ideal vessel, allowing the wine's aromas to dance and concentrate, enhancing the tasting experience. Before the first pour, a sojourn of about one hour in a decanter allows the Sangiovese to stretch its legs, breathing life into its robust character.

Once uncorked, the Sangiovese remains vibrant for a leisurely 2-3 days, provided it's kept in a cool place, making it a forgiving choice for sipping over a weekend. As for those with a cellar to boast of, young Chianti variants nestle comfortably for 2-3 years; meanwhile, the more ambitious Brunellos and Vino Nobile di Montepulciano wines promise a tapestry of evolving flavours over decades.

For British enthusiasts who relish a well-stocked cellar and the pleasure of anticipation, laying down a bottle of Sangiovese becomes a toast to patience and the finer things in life.

Celebrated for its versatility and depth, Sangiovese has captivated UK wine lovers who cherish a robust and aromatic profile in their glasses.

• Price Averages in the UK

  Sangiovese presents a broad spectrum of price points, reflecting its diverse expressions. Typically, you can find enjoyable bottles ranging from £10 to £30, with prestigious labels from renowned appellations like Brunello di Montalcino climbing higher in cost.

• Pasta Pairing

  The high acidity and cherry notes of Sangiovese make it particularly well-suited for tomato-based pasta dishes. A plate of spaghetti bolognese or penne arrabbiata will find a faithful companion in this wine.

• Risotto & Rice Pairing

  A Sangiovese with its savoury character elevates risotto dishes, particularly those with mushrooms or a rich tomato sauce.

• Meat Pairing

  The wine’s tannic structure and affinity for herbs make it a perfect match for red meats. A juicy steak or a slow-cooked lamb shank seasoned with rosemary can be transformative when paired with Sangiovese.

• Fish Pairing

  While not a traditional pairing, a lighter Sangiovese can accompany richer fish dishes, such as salmon or tuna steak, where the wine’s acidity cuts through the fattiness beautifully.

• Cheese Pairing

  Aged cheeses, from a sharp pecorino to a mature cheddar, pair exquisitely with Sangiovese, with the wine’s complexity complementing the depth of the cheese.

• Top 3 Cuisines

  Sangiovese is a heroic partner to Italian cuisine, naturally, but it also stands up splendidly to the robust flavours of Argentine asados or even the spiced nuances of Moroccan dishes, celebrating the global appeal of this adaptable grape.

Incorporating Sangiovese into your wine repertoire is an invitation to explore a range of culinary delights, promising to elevate the dining experience with its harmonious and richly layered character.

• SANGIOVESE DI ROMAGNA

  An exuberant Sangiovese, with a delicate fragrance reminiscent of red fruits and violet. Gently tannic and with a pleasantly bitter aftertaste. Drink it young.

• CHIANTI

  A great beginner Sangiovese Sangiovese. Fruity, dry and gently tannic. As time passes, it becomes increasingly velvety.

• CHIANTI CLASSICO

  The “Classico” label refers to Chianti wines which are made from at least 80% Sangiovese grapes and within a defined area (around Florence and Siena).

• CHIANTI RISERVA

  It can be labelled “Riserva” if it has been aged for at least 2 years in barrel, plus an additional three months in bottle.

• BRUNELLO DI MONTALCINO

  Top quality wine, from the Sangiovese Grosso clone. Persistent and ethereal with hints of wild berries, sweet spices and aromatic wood. Full bodied, vigorous and racy.

The Sangiovese grape has been known since 1500, but its origin is most likely Etruscan. In particular, it seems to come from the area north of the Tiber and south of the Arno, from which it then spread beyond the Apennines, up to Emilia Romagna.

The origin of its name is uncertain. Some argue that it derives from "Sangiovannese" which relates to the village of San Giovanni Valdarno, while others argue that it derives from "sanguegiovese" ( Italian for "blood of Jupiter"), referring to Monte Giove, near Santarcangelo di Romagn

Thanks to its chameleon character and its undisputed charm, Sangiovese has conquered all kinds of palates from all over the world, becoming the red flagship wine of Italy. While largely grown in Italy, you can also find Sangiovese from the United States, Australia, France and Argentina. In Italy, you will find it is often labelled by its regional name. Chances are, any red wine produced in Tuscany, Campania, and Umbria will be Sangiovese.