Wine Grape Cheat Sheets: Sangiovese
December 18, 2012 1 Comment
The Soundbyte: Sangiovese literally means “blood of Jove” (Sanguis Jovis), “Jove” being the Roman god Jupiter. It is widely accepted that the grape was well-known to the winemakers of Ancient Rome, and it is suspected that the grape was known in Tuscany as far back as the time of the Etruscans. The grape is still is widely grown throughout Central Italy, from Romagna to Lazio, and throughout Italy down to Campania and Sicily.
Outside of Italy Sangiovese is mainly known as the main grape of Chianti, in all its forms, but Italian wine lovers know that it also stars in Carmignano, Vino Nobile di Montepulciano, Morellino di Scansano, Brunello di Montalcino, Rosso di Montalcino, and Sangiovese di Romagna, among many others.
While often used in a blend, Sangiovese is increasingly seen as a stand-along varietal. In addition, it is now being used in blends with “international varieties” such as Cabernet Sauvignon, Merlot and Syrah. You may know these wines as “Super Tuscans”, whose style is now being imitated in other parts of the world.
In a country growing hundreds (if not thousands) of different grapes, Sangiovese reigns as the number one grape varietal in Italy, where it accounts for 10% of the entire wine grape crop.
- The flavor profile is complex, with earthy aromas often overtaking the aromas of fruit, spice, flowers, and oak.
- Sangiovese has a moderate to high level of natural acidity.
- Medium to full-bodied, with descriptors ranging from supple and elegant to assertive and robust.
- The finish tends towards bitterness. I often describe it as “bitter cherry”.
- Medium tannin due to the grape’s natural “thin skin.” This is often assuaged with oak contact.
- This “thin skin” and natural low-level of anthocyanins can make Sangiovese-based wines seem light in color. It tends to show an orange meniscus, even in younger wines.
- Sangiovese is a “lighter” style red wine, and its approachability has made it a consumer favorite. Sangiovese makes a wonderful, spicy rosé, and stars in many an Italian rosato.
Typical Aromas of a Sangiovese Based Wine:
- Fruity: Plum, Cherry, Blackberry, Raspberry, Strawberry, Blueberry, Mulberry, Orange Peel
- Spicy: Tea, Clove, Cinnamon, Thyme, Anise
- Floral: Violet, Dried Flowers
- Wood-derived: Cedar, Oak, Vanilla, Sweet Wood, Smoke, Toast, Tar
- Earthy: Wet Leaves, Wet Dirt, Forest, Tobacco, Tea, “Dusty”, Herbal
Where The Best Sangiovese is Grown:
- Italy, its native home, where it is the #1 wine grape varietal.
- It especially thrives in Tuscany, where it forms the base of the wines of Chianti and Vino Nobile de Montepulciano, Brunello di Montalcino, as well as many others, and is sometimes part of the blend, along with Cabernet Sauvignon, in the wines known as “Super Tuscans”.
- Outside of Tuscany, it is found throughout Italy: In Umbria (Montefalco Sagrantino and Torgiano Rosso Riserva), in Le Marche (Conero and Rosso Piceno), as well as the wines of Lombardy, Emilia-Romagna, Valpolicella, and as far south as Campania and Sicily. At least fourteen Sangiovese clones exist, including Brunello and Prugnolo Gentile.
- Italian immigrants brought Sangiovese to California. The earliest recorded Sangiovese vineyard in California is the Seghesio Family’s Chianti Station Vineyard, planted near Geyserville in 1910.
- Sangiovese never really took off in California until the “Super Tuscan” movement of the 1980’s. Since then, Sangiovese has been gaining popularity in the United States and is now grown in Napa, Sonoma, and The Sierra Foothills.
- Flat Creek Estate in Marble Falls, Texas created a Sangiovese-Cabernet Sauvignon blend they call a “Super Texan” in 2005. The wine immediately commanded world wine attention when it won the coveted Double Gold Medal at the San Francisco International Wine Competition that year. The “Super Texan” style of wine seems a natural fit for Texas terrior and has now been duplicated by adventurous winemakers all over Texas.
- Oregon, Washington State, Virginia, and The Niagara Peninsula now have Sangiovese plantings, as do Australia, Argentina, Romania, Corsica, South Africa, and Chile.
Food Affinities – Base Ingredients:
Beef, Lamb, Pork, Chicken, Turkey, Duck, Hard Cheeses
Simple, rustic dishes, Grilled Foods, Fresh Herbs
Tomatoes, Sun-dried Tomatoes, Tomato Sauces
Onions, Garlic, Mushrooms, Eggplant, Fennel, Roasted Bell Peppers
Green Olives, Black Olives, Capers
Pasta Dishes, Risotto Dishes
Proscuitto, Pancetta, Bacon
The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas….