Sangiovese (san joh vaze ay) is Italy's most popular wine grape and the Italians know a thing or two about putting food and wine together. What makes a wine a particularly good food wine? One key element is acid. The acidity of the wine is what stands up to food. Lower acid wines get wiped out by many foods. As a byproduct the acidity is a preservative and helps the wine age.
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This one's in my cellar
waiting for pasta night |
Sangiovese a medium-bodied wine. It's higher acid and is medium-to-high in tannins depending on the style. Some Sangiovese wines are more fruit-forward and can be considered similar to a California Zin or can be a more rustic, what might be called old world style.
Generally, I wouldn't consider Sangi a sipping wine, but once you put something on the table with tomatoes or tomato sauce (spaghetti and meatballs, anyone?) then it makes complete sense.
There aren't a lot of local Sonoma County wineries making Sangiovese. Some of them are Imagery, Mayo, Seghesio, Selby, and Trentadue. New world Sangiovese tends to be in a more fruit forward style often with a predominate tart cherry flavor.
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