Sangiovese is one of the most widely-planted grape varieties in Italy. It is the main variety used in the production of Chianti and Brunello di Montalcino and is also used for a wide range of other Italian wines. Despite its popularity, there are many misconceptions about Sangiovese wine.
The following are some of the most common misconceptions about Sangiovese wine:
- Sangiovese wines are always fruity and light-bodied.
- All Sangiovese wines are dry.
- Sangiovese can only be used to make red wines.
In reality, Sangiovese can produce a wide range of styles depending on where it is grown and how it is handled during winemaking. The variety can produce light, fruity wines as well as full-bodied, structured wines with intense tannins and dark fruit flavors. It can also be used to make sparkling and sweet wines.Sangiovese is an Italian red grape variety, grown primarily in central and northern Italy. It is the main component of some of the country’s most renowned wines, including Chianti, Vino Nobile di Montepulciano, Morellino di Scansano, Brunello di Montalcino and Carmignano.
The grape has a light to medium body with high acidity and tannins, as well as aromas of tart cherries, cranberries and dried herbs. The flavor profile of Sangiovese wines can vary depending on the region where it’s grown and the production method used. In general, wines made from Sangiovese tend to be medium-bodied with fruity flavors like cherries and raspberries.
Sangiovese wines are often blended with other grape varieties to create distinctive flavor profiles. For example, Chianti usually contains a blend of 80% Sangiovese and 20% other grapes like Canaiolo Nero or Colorino. Similarly, Vino Nobile di Montepulciano is a blend of 70% Sangiovese grapes and 30% Canaiolo Nero or Colorino.
Overall, Sangiovese is one of Italy’s most important red wine grapes and it produces some of the country’s most famous wines. It has high acidity and tannins with aromas of tart cherries, cranberries and dried herbs. Wines made from Sangiovese can range in flavor profile depending on where it’s grown but they typically have fruity flavors like cherries and raspberries.
Contents
History of Sangiovese Wine
Sangiovese is a red Italian wine grape variety that has been around since the Middle Ages and is one of the most popular varieties in Italy. It is mainly found in Tuscany, though it is grown throughout the country. The name comes from the Latin term “sanguis Jovis” which means “blood of Jupiter” and was believed to have been given to the grape by Roman soldiers who drank it before battle.
Sangiovese has been used to make a variety of wines including Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, Rosso di Montalcino and Morellino di Scansano. These wines vary in style and flavor depending on where they are produced, how long they are aged, how much oak is used and how much blending occurs with other varieties. In general, Sangiovese-based wines tend to be medium bodied with tart cherry flavors, herbal notes and a hint of spice that makes them very food-friendly.
Sangiovese also plays an important role in many Italian appellations such as Brunello di Montalcino and Chianti Classico which both require that it be blended with other grapes in order to produce their distinctive character. In recent years there has been an increase in popularity for single varietal Sangiovese wines as well as Super Tuscans which combine Sangiovese with Cabernet Sauvignon or Merlot for a more intense flavor profile.
Today Sangiovese is planted throughout Italy but its home remains Tuscany where its most famous expressions are found. It also has become increasingly popular worldwide with plantings now occurring in Australia, South Africa, California and beyond.
Characteristics of Sangiovese Wine
Sangiovese is a red grape variety that is grown primarily in Italy, but can also be found in other parts of the world. It is one of the most widely planted grape varieties, and is used to make a variety of wines, from light and fruity to full-bodied and tannic.
Sangiovese wines tend to be high in acidity and tannins, making them well-suited for aging. They often have aromas of cherries, plums, leather and tobacco, with flavors of red fruits, herbs and spices. They can range in color from pale pink to deep ruby-red.
The body of Sangiovese wines varies depending on the region where it is produced. In Tuscany, they typically have medium to full body with high acidity and tannins. In other regions such as Puglia, they tend to be lighter-bodied with soft tannins.
Sangiovese wines are typically dry but can also be made into sweet dessert wines or sparkling wines such as Franciacorta or Brut Rosé. They pair well with a wide range of foods such as meat dishes, pasta dishes and pizza.
Overall, Sangiovese is a versatile grape variety that produces a wide range of styles from light and fruity to robust and tannic. It’s an easy choice for anyone looking for an easy drinking red wine that pairs well with many different types of food.
Misconception One: Sangiovese is only Italian Wine
Sangiovese is a type of grape variety most commonly associated with Italian wines, particularly those from Tuscany. However, it is actually grown in a number of wine-producing regions around the world. In the United States, Sangiovese can be found in California and Washington State; in Australia, it is grown in Victoria and South Australia; and New Zealand also produces Sangiovese. Even more surprising, it can be found as far away as Chile and South Africa.
Misconception Two: All Sangiovese Wines Taste the Same
It’s easy to think that all wines made from the same grape variety will taste the same, but this simply isn’t true. Different terroirs, climates and even winemaking techniques will all affect the flavor profile of a particular bottle of wine. This means that even two bottles of Sangiovese made just miles apart can taste drastically different. Moreover, different clones of Sangiovese may also produce wines with a wide range of flavor profiles.
Misconception Three: Sangiovese Wines are Always High in Alcohol
While some producers may choose to make high-alcohol versions of their Sangiovese-based wines, this isn’t always the case. Many winemakers opt for lower alcohol levels or even natural fermentation techniques to create lighter-bodied wines that are lower in alcohol content than what you might expect from this grape variety.
Misconception 1: All Sangiovese Wines are Light-Bodied
Sangiovese wines are some of the most popular Italian wines, and it’s easy to see why. Sangiovese wines can range from light-bodied to full-bodied, depending on where it is grown and how it is made. In fact, many of the world’s most famous Italian red wines are made from Sangiovese grapes, such as Chianti and Brunello di Montalcino.
When grown in cooler climates, such as in Chianti or the Maremma region of Tuscany, Sangiovese tends to be lighter in body with red fruit flavors that can range from tart cherries to sweet raspberries. When grown in warmer climates, such as Montepulciano or Bolgheri, the grapes tend to be fuller bodied with more tannic structure and dark fruit flavors of blackberries and plums.
No matter where it is grown or how it is made, Sangiovese has a signature bright acidity that makes these wines food friendly and perfect for any occasion. So while not all Sangiovese wines are light-bodied, they all share the same bright acidity that makes them so enjoyable.
All Sangiovese Wines are Fruity
Sangiovese is a versatile grape variety that produces wines of many different styles. While the grape is known for producing wines with intense fruit flavors, this is not always the case. In fact, many Sangiovese wines are dry and have subtle notes of fruit. The region in which the grapes are grown, as well as the winemaker’s techniques, play a large role in determining the resulting flavor profile.
For example, Sangiovese grown in Tuscany can display high levels of acidity and more savory notes such as leather, tobacco and herbs. On the other hand, Sangiovese from Montalcino can be more fruity and full-bodied with notes of cherry and raspberry. Additionally, some winemakers use oak aging or blending to accentuate certain characteristics in their wine. As a result, there is no single flavor profile that accurately describes all Sangiovese wines; each bottle has its own unique character.
In conclusion, it’s important to remember that not all Sangiovese wines are fruity. The style of each bottle will depend on where it was grown and how it was made by the winemaker.
Misconception 3: All Sangiovese Wines are High in Alcohol Content
It is a common misconception that all wines made with the Sangiovese grape are high in alcohol content. While it is true that many Sangiovese wines have higher-than-average alcohol levels, there are also many styles of Sangiovese wine with lower than average alcohol levels. For example, Super Tuscan blends often contain a mix of other grapes such as Cabernet Sauvignon and Merlot, reducing the overall alcohol content. Additionally, soft pressing techniques and shorter maceration times can reduce the amount of tannins and alcohol in a wine. Furthermore, some producers choose to produce their wines without oak aging or with little oak aging, which also reduces the amount of tannins and alcohol in a wine. Therefore, not all wines made from the Sangiovese grape are high in alcohol content.
Misconception 4: All Sangiovese Wines are Robust and Dry
It is often assumed that all Sangiovese wines are robust and dry, but this is not always the case. While many of these wines have a bold flavor with a dry finish, there is a wide range of styles produced from this grape. On the one hand, some Sangiovese wine can be quite fruity and light with a hint of sweetness. On the other hand, some can be quite full-bodied and tannic with a long finish.
Furthermore, there are also various levels of oak aging that can affect the flavor profile and body of a Sangiovese wine. Wines aged in old oak barrels will take on more woody characteristics like spice or smoke; while those aged in new oak barrels will have more prominent flavors of vanilla or coconut. Thus, when it comes to Sangiovese wines, it is important to pay attention to how they were aged as well as the region they come from in order to fully understand their flavor profile and body.
Conclusion
Sangiovese is an important and versatile Italian grape variety used to produce a wide range of wines. The common misconceptions about Sangiovese are in part due to the diversity of styles the grape can produce, and the fact that it is often blended with other varieties. While there are some general characteristics associated with Sangiovese, the wines produced from this grape vary greatly depending on where they are grown and how they are made. Therefore, it is important to taste as much Sangiovese as possible in order to get a sense of the range and complexity of this noble Italian variety.
Ultimately, Sangiovese is a wonderful and diverse wine worthy of exploration for any wine lover. With its aromas of ripe red fruits, earthy tones, and hints of spice, it is an excellent accompaniment for many dishes and gatherings. Whether you are a novice or experienced taster, exploring the world of Sangiovese can be a rewarding experience that will broaden your palate.
0 Comments