Working in the wine business has given me the ability to travel abroad to Italy. Long, winding roads flanked by a sea of vineyards and farms are common in Italy’s countryside. Two months ago, I visited Tuscany, one of the most prominent wine regions in Europe and home to the sangiovese grape variety.
Sangiovese is the most widely planted grape in Italy and is the staple of Tuscany. It is the dominant grape used to make Tuscan red blends and the renowned red wines that are Chianti, Rosso and Brunello di Montalcino, Morellino di Scansano and Rosso and Vino Nobile di Montepulciano. Most wines in Tuscany made from the sangiovese grape don’t display the sangiovese name on the label. Like other regions of Europe, the name of the region, such as Chianti, is on the front label. Therefore, if you are unfamiliar with the Tuscan regions, you may not know that the grape is sangiovese. Sangiovese shows a varied flavor profile from lighter and rustic with high acidity and light red fruit notes to more medium to full-bodied with intense notes of black cherry, plum and blackberry that coat the mouth. Because of the wine’s tannic nature, it should be paired with foods that have a high fat and protein content.
Below are my picks for sangiovese, from everyday to more collectible selections.
Torrebruna Sangiovese. A great value sangiovese coming in at less than $15. It over-delivers for the price. It has a beautiful red berry hue, while the palate displays notes of blackberry, plum, allspice, coconut and vanilla notes. This is a wine meant to be enjoyed while young. You do not need to age it. Robust with a fuller fruity body, its weight, fruit and acidity are in balance. It pairs well with burgers, pizza with pepperoni, and broccoli rabe with white beans and sausage.
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A TOUCH OF TUSCANY: These selections are sure to please for those looking for wines made from sangiovese grapes.
COURTESY JESSICA NORRIS GRANATIERO[/caption]
Luiano Toscana Rosso. Owned by the Palombo family since 1959, the Luiano estate sits 30 minutes outside of Florence’s city center. It is a small property run by a father-mother and son-daughter team whose ancestors came from Naples. The Luiano rosso is made from 100% sangiovese and in stainless steel tanks, giving it a fresh vibrancy and acidity. Its notes are of raspberry and strawberry fruits with a hint of rose petal aromatics. It is an easy-sipping wine with drinkability for up to 18 months. A great partner for grilled meat dishes and pasta with sausage in a red sauce. (Under $20)
Carpineto Chianti Classico.
The Carpineto Winery, founded in 1967 by two Italian families, also sits in Greve in Chianti, a short distance from Florence. Grown on all estate vineyards within the Chianti Classico area, this sangiovese is also blended with other red varieties. After the wine is fermented, it rests in oak barrels until bottling. It displays aromas of violets, black cherries and blackberries. The taste profile is velvety, full-bodied and round, accented by notes of figs, plum and allspice. A great partner for duck breast, filet mignon and New York strip steak. (Under $30)
Ridolfi Brunello di Montalcino. Brunello is one of the top wines from Tuscany, and Ridolfi’s is made from 100% sangiovese. The property has a history dating back to 1290. After fermentation, the wine undergoes aging for four years – three years in large Slavonian oak casks and then another 12 months in bottles. The tannins are present on the palate, smooth and luscious. Displaying a full body, it has weight without being heavy and gives us dark berry and cocoa notes. It can last in a cellar for 10-15 years and pairs well with grilled meats and hard Italian cheeses. A top selection. ($70-$75)
Jessica Norris Granatiero is the founder of The Savory Grape, a wine, beer and spirits shop in East Greenwich. She can be reached through her website, www.jessicagranatiero.com or by email at jessica@thesavorygrape.com.
