Introduction: Embarking on a Sangiovese Journey
Sangiovese, Italy’s most planted grape varietal, offers a diverse and captivating range of wines. From the rolling hills of Tuscany to the sun-drenched vineyards of Romagna, Sangiovese expresses itself in countless ways, each bottle telling a unique story of terroir and tradition. This step-by-step guide is designed to help you navigate the world of Sangiovese, deepen your appreciation for its nuances, and ultimately, select and enjoy the perfect bottle for any occasion.
Step 1: Understanding the Sangiovese Grape
Before diving into specific wines, it’s crucial to understand the characteristics of the Sangiovese grape itself. Sangiovese is known for its high acidity, firm tannins, and bright cherry fruit. However, these are just the starting points. Factors such as climate, soil, and winemaking techniques can dramatically influence the final product.
- Acidity: Sangiovese’s high acidity makes it a food-friendly wine, capable of cutting through rich sauces and complementing a wide range of dishes.
- Tannins: Tannins provide structure and aging potential. Depending on the winemaking style, tannins can range from rustic and firm to smooth and well-integrated.
- Fruit: The primary fruit flavors are typically red cherry, plum, and sometimes black cherry. As the wine ages, these flavors can evolve into dried cherry, fig, and even leather or tobacco.
- Terroir: The concept of terroir – the environmental factors that affect a crop’s character – is paramount with Sangiovese. The same grape grown in different regions will yield markedly different wines.
Step 2: Exploring Key Sangiovese Regions
Sangiovese thrives in central Italy, with Tuscany being its spiritual home. However, other regions also produce noteworthy Sangiovese wines.
- Tuscany: This is where you’ll find iconic wines like Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. Each of these appellations has its own distinct style:
- Chianti Classico: Known for its bright acidity, cherry fruit, and earthy notes. Look for the Gallo Nero (black rooster) symbol on the bottle, indicating membership in the Chianti Classico Consortium.
- Brunello di Montalcino: Considered one of Italy’s finest wines, Brunello is made from 100% Sangiovese (specifically, a clone called Brunello) and aged for a minimum of five years, resulting in a complex and powerful wine with notes of dark fruit, spice, and leather.
- Vino Nobile di Montepulciano: A blend of Sangiovese (called Prugnolo Gentile locally) with other authorized grape varieties, Vino Nobile offers a balance of fruit, acidity, and tannins, making it a versatile food wine.
- Romagna: Located east of Tuscany, Romagna produces Sangiovese di Romagna, which tends to be lighter-bodied and fruitier than its Tuscan counterparts. These wines are often enjoyed young and pair well with local cuisine.
- Other Regions: Sangiovese is also grown in other parts of Italy, as well as in California, Argentina, and Australia, though these are typically less well-known than the Italian expressions. Australian Sangiovese is gaining traction, with producers experimenting with different clones and winemaking techniques to adapt the grape to the Australian climate.
Step 3: Deciphering the Label
Italian wine labels can be confusing, but understanding a few key terms will greatly enhance your ability to choose a good bottle of Sangiovese.
- Appellation (DOC/DOCG): Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) are quality designations that indicate the wine was produced according to specific regulations regarding grape varieties, yields, and production methods. DOCG is the higher designation, implying stricter controls and often higher quality.
- Classico: In the context of Chianti Classico, this term indicates that the wine comes from the original, historical production zone.
- Riserva: This term generally means the wine has been aged for a longer period than the standard version.
- Superiore: Often indicates a slightly higher alcohol content and stricter production standards.
Step 4: Tasting Sangiovese Like a Pro
Tasting wine is a sensory experience. Here’s a step-by-step approach to evaluating Sangiovese:
- Appearance: Observe the wine’s color. Young Sangiovese wines will have a vibrant ruby red hue, while older wines may exhibit garnet or brick-red tones.
- Aroma: Swirl the wine in your glass to release its aromas. Inhale deeply and try to identify the different scents. Look for fruit (cherry, plum, raspberry), floral notes (violet, rose), earthy notes (forest floor, truffle), and spice (cinnamon, clove).
- Palate: Take a small sip and let the wine coat your mouth. Pay attention to the acidity, tannins, body, and flavors. How do these elements interact? Is the wine balanced? Does it have a long finish?
- Overall Impression: Did you enjoy the wine? Would you drink it again? Does it pair well with food?
Step 5: Food Pairing with Sangiovese
Sangiovese’s high acidity and firm tannins make it an excellent partner for food. Here are some classic pairings:
- Chianti Classico: Tomato-based pasta dishes, grilled meats, roasted vegetables, hard cheeses (Parmesan, Pecorino).
- Brunello di Montalcino: Rich meat dishes (steak, braised beef), game (venison, wild boar), aged cheeses.
- Vino Nobile di Montepulciano: Roasted chicken, pork loin, mushroom risotto.
- Sangiovese di Romagna: Pizza, pasta with light sauces, cured meats.
Don’t be afraid to experiment! Sangiovese is a versatile wine that can complement a wide range of cuisines. Consider the wine’s body and intensity when choosing a pairing. Lighter-bodied Sangiovese wines will pair well with lighter dishes, while fuller-bodied wines can stand up to richer fare. Consider pairing with a nice craft beer too! Craft beer can be just as food friendly!
Step 6: Storing and Serving Sangiovese
Proper storage and serving can significantly impact your enjoyment of Sangiovese.
- Storage: Store unopened bottles of Sangiovese in a cool, dark place with a consistent temperature (ideally between 55-65°F). Avoid direct sunlight and temperature fluctuations.
- Serving Temperature: Serve Sangiovese slightly below room temperature, around 60-65°F. This allows the aromas and flavors to fully express themselves.
- Decanting: Older, more complex Sangiovese wines (like Brunello) may benefit from decanting. This allows the wine to breathe and soften its tannins. Younger, fruitier Sangiovese wines generally don’t require decanting.
- Glassware: Use a large, tulip-shaped glass to allow the wine to breathe and concentrate its aromas.
Step 7: Expanding Your Sangiovese Knowledge
The world of Sangiovese is vast and ever-evolving. Here are some ways to continue learning:
- Read books and articles: Numerous resources are available online and in print that delve into the history, regions, and styles of Sangiovese.
- Attend wine tastings: Participate in wine tastings at local wine shops or restaurants. This is a great way to sample different Sangiovese wines and learn from experts.
- Visit wine regions: If possible, travel to Tuscany or Romagna to experience the vineyards and wineries firsthand.
- Join a wine club: Wine clubs offer a curated selection of wines, often with educational materials and tasting notes.
Step 8: Understanding Sangiovese Clones
Sangiovese, like many grape varietals, has different clones. These clones are variations within the grape species that can affect the wine’s characteristics. Brunello, for instance, is a specific clone of Sangiovese Grosso.
- Sangiovese Grosso: Known for producing wines with intense flavors, structure, and aging potential. Brunello is derived from this.
- Sangiovese Romagnolo: This clone is often used in the Romagna region, yielding wines that are fruitier and less tannic than Sangiovese Grosso.
- Morellino: Another variation, often associated with the Morellino di Scansano DOCG, known for its bright fruit and approachable style.
Step 9: Aging Potential of Sangiovese
The aging potential of Sangiovese wines varies greatly depending on the appellation and winemaking style.
- Brunello di Montalcino: Typically has excellent aging potential, often developing tertiary aromas and flavors (leather, tobacco, earth) over 10-20 years or more.
- Chianti Classico Riserva: Can age for 5-10 years, developing complexity and softening its tannins.
- Vino Nobile di Montepulciano: Generally best enjoyed within 5-7 years, although some Riserva bottlings can age longer.
- Sangiovese di Romagna: Typically best enjoyed within 2-3 years.
Step 10: Exploring Producers
Different producers have different styles and philosophies. Researching and trying wines from different producers is key to finding your personal preferences.
- Antinori: A historic Tuscan producer known for both traditional and modern winemaking techniques.
- Biondi Santi: Considered the creator of modern Brunello di Montalcino.
- Fontodi: A highly regarded Chianti Classico producer known for its commitment to organic farming.
| Characteristic | Chianti Classico | Brunello di Montalcino | Vino Nobile di Montepulciano |
|---|---|---|---|
| Grape Variety | Primarily Sangiovese (min. 80%) | 100% Sangiovese (Brunello clone) | Primarily Sangiovese (Prugnolo Gentile clone) |
| Aging | Minimum aging requirements | Minimum 5 years aging (2 in oak) | Minimum aging requirements |
| Body | Medium-bodied | Full-bodied | Medium to Full-bodied |
| Acidity | High | High | Medium-High |
| Tannins | Firm | Firm, but can soften with age | Medium-Firm |
| Typical Flavors | Cherry, earthy notes | Dark fruit, spice, leather | Cherry, plum, spice |
| Food Pairing | Tomato-based dishes, grilled meats | Rich meat dishes, game | Roasted chicken, pork |
FAQ: Your Sangiovese Questions Answered
Q1: What is the difference between Chianti and Chianti Classico?
Chianti and Chianti Classico are both Sangiovese-based wines from Tuscany, but Chianti Classico comes from the original, historical production zone and adheres to stricter regulations. Chianti Classico wines often exhibit more complexity and structure than standard Chianti.
Q2: How long can I store a bottle of Brunello di Montalcino?
Brunello di Montalcino is known for its aging potential and can typically be stored for 10-20 years or even longer under proper conditions. The wine will evolve and develop more complex flavors over time.
Q3: What is the ideal serving temperature for Sangiovese?
The ideal serving temperature for Sangiovese is slightly below room temperature, around 60-65°F (15-18°C). This allows the wine’s aromas and flavors to fully express themselves.
