Tasting Notes and Flavor Profile
Sangiovese wines are characterized by their vibrant acidity, medium to high tannins, and flavors of red fruit, such as cherry, strawberry, and raspberry. Depending on the region and style, Sangiovese can also offer notes of dried herbs, tobacco, leather, and earth. Wines made from Sangiovese often have a bright, refreshing finish, making them versatile for pairing with food. In more aged expressions, like Brunello di Montalcino, you’ll also find deeper, more complex flavors of dried fruit, spice, and oak.
Which Sangiovese Should I Try First?
If you’re new to Sangiovese, start with a Chianti Classico, such as Castello di Ama Chianti Classico, which offers a balanced mix of red fruit, acidity, and earthy notes. For something more refined and age-worthy, try Brunello di Montalcino, such as Biondi Santi Brunello di Montalcino, which provides a richer, more complex experience with deep cherry, tobacco, and leather flavors. For a lighter, fresher option, try Vino Nobile di Montepulciano, such as Avignonesi Vino Nobile di Montepulciano, which is known for its approachable style and bright fruit flavors.
How Should I Drink Sangiovese?
Sangiovese wines are best enjoyed slightly below room temperature, around 60-65°F (15-18°C), to highlight their vibrant acidity and fresh fruit flavors. Due to their structure, some Sangiovese wines, particularly Brunello di Montalcino, benefit from decanting, which helps open up the wine and soften the tannins. You can enjoy it:
- Neat: Sip it on its own to appreciate its complexity, especially with older or aged expressions.
- On the Rocks: Some people enjoy Sangiovese chilled, particularly in warmer weather or in casual settings.
- In Cocktails: While less common, Sangiovese can be used in wine-based cocktails, such as a Sangiovese Spritz or Sangiovese Sangria, for a refreshing twist.
What Foods Pair Well with Sangiovese?
Sangiovese is incredibly food-friendly due to its acidity and balanced tannins. It pairs particularly well with Italian and Mediterranean dishes:
- Pasta: Works wonderfully with pasta dishes, especially those with tomato-based sauces, such as spaghetti bolognese or lasagna.
- Grilled Meats: The firm tannins and acidity in Sangiovese complement grilled meats like steak, lamb, or roasted pork.
- Cheese: Aged cheeses like Parmigiano-Reggiano, Pecorino, and Aged Gouda work beautifully with Sangiovese, enhancing its savory character.
- Pizza: The bright acidity and fruit-forward notes of Sangiovese make it a natural pairing for pizza, especially those with savory toppings like pepperoni, sausage, or mushrooms.
How Long Does Sangiovese Last After Opening?
Once opened, Sangiovese wines typically last 3-5 days if stored properly in the fridge with a wine stopper. The wine’s acidity helps preserve its freshness, but it’s best consumed within a few days to appreciate its vibrant fruit and bright character. Wines like Brunello di Montalcino or Vino Nobile di Montepulciano, which are made to age, may evolve and improve for several years, but they can also be enjoyed within a shorter time after opening.
Does Sangiovese Improve with Age?
Yes, Sangiovese has excellent aging potential, especially in top-quality wines like Brunello di Montalcino and Vino Nobile di Montepulciano. As these wines age, their tannins soften, and their flavors develop more complexity, with layers of dried fruit, spice, and earthy nuances. Younger Sangiovese wines, like Chianti Classico, are best enjoyed fresh, but they can also evolve over a few years for a more nuanced experience.
Explore our Sangiovese collection and discover the versatility, complexity, and rich flavors of this beloved Italian grape. Whether you're enjoying a classic Chianti with pasta or savoring a more aged Brunello di Montalcino, Sangiovese wines offer a delicious and memorable experience for every wine lover.
