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Sangiovese--Give One a Try
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Next time you have dinner out at a fine-dining Italian restaurant, break out of the Chianti mold and try a Sangiovese. It is Italy’s most widely planted and famous grape and it is responsible for the three premier wines of Tuscany, Umbria, and Emilia-Romagna, the outstanding and high-end brunello di Montalcino, Vino Nobile di Montalcino, and Chianti. It is also a major grape along with cabernet sauvignon in most of the prestigious wines know as the Super Tuscans. (Stay tuned, there will definitely be more on these exceptional Italian wines). A medium-bodied red, sangiovese has the ability to make wines that are delicious when young as well as wines that are more solid and straightforward when made from vines grown on better sites and after adequate time to mature in both barrel and bottle. The sangiovese vine has many clones (genetic variations); again I’ll talk more about clones at a later posting. Wines made from the grape vary extensively in quality and style. This is due to the diversity among these clones along with differences in the sites where sangiovese is planted. The best sangioveses are rich, earthy, and complex with agreeable notes of cherry. As it ages, sangiovese can take on hints of dried orange peel, tea, dried leaves, and other earthy flavors. In essence and structure it is less like a cabernet sauvignon and more like a pinot noir. And with a northern Italian meal- bellisimo! |
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Leslie Cramer
Leslie Cramer has worked in the fine wine industry for twenty- something years. Known in some circles as "The Wine Wizardess," she'll cover topics from wine education, to trends o' the day and how to properly propose a toast, to health benefits of the grape.
Leslie Cramer has worked in the fine wine industry for twenty- something years. Known in some circles as "The Wine Wizardess," she'll cover topics from wine education, to trends o' the day and how to properly propose a toast, to health benefits of the grape.
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