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Sangiovese

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Sangiovese

Pronunciation: [san-joh-VAY-zeh; san-jaw-VAY-zeh

One of the top two red grapes (the other being Nebbiolo) in Italy, believed to have originated in Tuscany, where it dominates today. Sangiovese wines are typically high in acid, have moderate to high tannins and a flavor that's lightly fruity with a hint of earthiness. Most are not long-lived and will last for less than 10 years. One strain of Sangiovese is Brunello ("little dark one"), the grape responsible for the potent and long-lived Brunello di Montalcino. Sangiovese is the dominant grape in Italy's Chianti wines. Your classic red-sauce wine, Sangiovese is all bright-red fruit and spicy herbs when young; when it ages, it gets rich and almost chocolatey. It’s a great complement to any dish that contains cooked tomatoes, pasta and steak.

 

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Sangiovese

Sangiovese
Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, "the blood of Jupiter". Though it is the grape of most of central Italy from Romagna down to Lazio, Campania and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blend Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Sangiovese di Romagna and the modern "Super Tuscan" wines like Tignanello.

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