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Sangiovese
San-jo-veh-zeh
Sangiovese wines from the US typically have a medium to full body with moderate tannins and high acidity.
3/5
Fruity notes
3/5
Body
4/5
Tannins
San-jo-veh-zeh
Sangiovese wines from the US typically have a medium to full body with moderate tannins and high acidity.
Fruity notes
Body
Tannins
Sangiovese wines from the US typically have a medium to full body with moderate tannins and high acidity. They are known for their bright red fruit flavors, such as cherry, strawberry, and raspberry, as well as secondary notes of spices, herbs, and earthy undertones. The wine can be enjoyed independently or paired with a wide range of foods, including pasta dishes, grilled meats, and aged cheeses.
Sangiovese, the grape behind Italy's beloved Chianti and Brunello di Montalcino wines has found a new home in the United States, particularly in California. Its introduction to American soil dates back to the 19th century when Italian immigrants planted Sangiovese vines in California's fertile valleys.
The best food-wine pairing for the Sangiovese from the United States is a traditional Italian dish like spaghetti Bolognese. The acidity and bright fruitiness of Sangiovese beautifully complement the rich tomato-based sauce.
Perfect on its own
Rosso di Montalcino comes from Tuscany, Italy and is made primarily from Sangiovese grapes.
Mencia is a red wine from the Bierzo region in Spain, known for its deep ruby color and balanced, fruity taste.
Trincadeira is a red grape variety that is native to Portugal. This grape is known for its deep color, high acidity, and complex flavors.
Pinotage from South Africa features a deep red color and flavors of plum and chocolate, with a hint of smoke.
Agiorgitiko from Greece has a deep red color with flavors of cherry and plum, and a touch of spice.
USA