Sangiovese, An Italian in California

  Sangiovese (san-jo-vay-zee, or thereabouts) is the most-planted and the most well-known grapes from Italy. Chianti is at least 75% Sangiovese.

  You'll also find Sangiovese from Australia, France, Argentina, and the U.S. It grows best in warm, dry climates. This might be a reason it's become more popular in California, as it grows well in heat and low water conditions.

 

Tuscany, where Sangiovese is king

  Sangiovese is a thin-skinned grape, so the wines are light in color and body, low to moderate in tannins and has decent acidity. Flavors are often cherry, sometimes licorice, with drier leather or tobacco notes. For food parings, think savory or smoky -- such as pasta and grilled meats. 

  The acidity means it excels at being a food wine. I would argue that Sangiovese is a better food wine than some of the trendy varietals; Cab Franc, Malbec, and Tempranillo.

  California has increased Sangiovese production over the past couple decades. If you know Seghesio Winery in Sonoma County, you probably first think of their many luscious Zinfandels. They were actually the first to plant Sangi in the U.S. It's a tiny 1-1/2 acre vineyard on their ranch in Alexander Valley that's over a century old. It contains four Sangiovese clones that are now only grown there, as they are now extinct everywhere else in the world.

  Two of the best areas to get American Sangiovese are Amador County in the Sierra Foothills and in Sonoma County. Following are a few of the wineries where you may find it.

  Some of Amador County wineries producing Sangiovese are:  Amador Cellars, Borjon, Cooper, Vino Noceto

  Some of the Sonoma County wineries making Sangiovese are:  Acorn, Ferrari-Carano, Imagery, Jacuzzi, Muscardini, Orsi, Ramozzotti, Seghesio, Trentadue, VJB

  In Napa County:  Benessere, Castello di Amorosa, Villa Ragazzi

Sangiovese, Acorn's Alegria Vyd, Sonoma County
image from napafoodandvine.com