The original varietal name for Sangiovese was Sanguis Jovis in Latin, meaning "blood of Jove". There are at least 14 clones of this grape variety. The grapes thrive in a hot dry environment and do not grow well above 1500 feet. Sangiovese is most noted for being the base of Chianti, as no less than 90% of the blend is from this variety. Several of the clones are noted for being blended in other wines throughout Italy.http://www.cal-italia.org/varietals/sangiovese.html
Serving Information
Sangiovese pairs well with red meats, and high fat foods, such as olive oil marinated poultry and vegetables grilled with herbs. Most of the wines from this varietal are consumed within three to four years, but there are some that are aged beyond that time, such as Chianti Classico Riserva which can be aged up to 15 years. Flavors include strawberry, blueberry, orange peel, plum, violet, cinnamon, clove, and thyme.http://www.winepros.org/wine101/grape_profiles/sangiovese.htm
Varieties
Sangiovese
The Sangiovese grape is used to make Chianti, and is used to blend other Italian wines as well. The primary aroma is earthy, but it doesn't taste that way. Cherry, berries and spice are other characteristics of this medium-bodied wine. It is subtle and dry. Pair it with Italian food and poultry. There is a wine made in Texas called "Super Texan" made of Sangiovese here in the United States.
References
Fast Facts
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Native to
Central Italy
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Used in
Blended wines, most notably Chianti
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Paired with
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Flavors
strawberry, blueberry, orange peel, plum, violet, cinnamon, clove, and thyme
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Dates from
