The famous grape of Tuscany creates one of the great red food wines based on its significant fruit and herbal characteristics and high acidity. It can be big and bold with black fruit and big tannins or light bodied and fruity. This grape is the main ingredient of the great Tuscan wines like Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. It is also a major partner in the creation of the Super Tuscans along with Cabernet Sauvignon. This is a grape that has a great number of clones that can create very different wine styles. The major clones are the sangiovetto utilized in most Chianti Classico, brunello which is used to make the most expensive wine in Italy, Brunello di Montalcino and

Although brought to California in the 1860s it wasn't until the last 20 or so years that it had any real success. Becoming increasingly popular in California in recent years, many wineries specializing in the grape producing great food wines and some great sipping wines. In the warmer, more mediterranean climate of California it tends to be a bit fruitier than in Italy, but still has good acidity, and depending on style, can range widely in tannin levels. More common is the clone sangiovetto, but there are a few wineries now creating powerful, dark flavored earthy wines from clones like brunello with some convincing results.

Cultivation: Sangiovese is a grape, like Pinot Noir, that tends to clone itself fairly easily, causing headaches to those who grow it. It is a mid to late season ripener growing in loose bunches and fairly large grapes with fairly thick skins and good phenolics for great color. They are blessed with good disease resistance and average vigor. The grape prefers clay soils, but the soil must be well drained or the grapes will ripen unevenly.

Flavor Profiles: The clone of the grape has a lot to do with the flavor profiles and tannic structure of the wines. The fruits tend towards red cherry, raspberry and strawberry; but can have black cherry, blackberry and plum, especially in the brunello and prugnolo clones. The non-fruit flavors are where this wine gets it's pizzazz. It tends towards a great spiciness, whether from cloves, pepper, mint, licorice, bay leaves or anise as well as some good herbaceous qualities. But it doesn't stop there, there is a nice tendency towards a smoky, dark earthiness, especially in the brunellos, which can also include tea, coffee, tobacco, and a great forest or woodsy note. Generally there is also a good amount of oak and cedar with just a bit of nuttiness.

Wine Pairing Considerations: This is a wine made to be enjoyed with great Italian food, whether it be spaghetti in red sauce or lasagna, and don't forget pizza with all the trimmings. But don't restrict it just to Italian food, it is also a good choice for Greek food and the bigger versions love big red meat like veal, lamb and steak. It's great oak and toast characteristics pair beautifully to grilled or barbequed foods. The acidity of the wine makes it a great companion for fairly fatty foods, cleansing the palate and making it water for the next bite of food.

Major California Growing Regions: Lodi, Mendocino, Napa Valley, Paso Robles, Santa Barbara, Santa Clara, Sierra Foothills, Sonoma, Trinity