Wine Style
Sangiovese
Red Wine
Sangiovese is Italy's signature red grape, built on high acidity, firm tannin, and sour-cherry fruit. Chianti and Brunello di Montalcino define the style — savory, food-driven wines for tomato sauces, grilled meats, and hard cheese. Expect earthy, herbal complexity with age.
Pronunciation: san-joh-vay-zeh
Wine structure
Typical descriptors
Typical grapes
- sangiovese
Typical regions
Food pairings
Primary
Secondary
- Tomato-based pasta
- Bistecca and grilled meats
Foods to avoid
- Cream-heavy dishes without acidity bridge
- Sweet desserts
Substitutions
If you cannot find Sangiovese, try:
Serving
- Temperature: 58–62°F (14–17°C)
- Glassware: Medium-bowl red wine glass
- Decanting: 1–2 hours for young Brunello; Chianti often needs less
- Cellaring / aging: Chianti 3–8 years; Brunello 10–25+ years
Beginner guide
High acidity makes Sangiovese a natural at the dinner table — especially Italian food.
FAQ
- Chianti vs Brunello?
- Both are Sangiovese. Brunello uses a specific clone, more body, and longer aging requirements.