Sangiovese

Considered the most distinguished red wine varietal in Italy, this ancient Italian grape (its name derives from the Latin for "blood of Jove") is at the heart of chianti and many of the so-called "Super Tuscans," and appears as well as the main constituent of carmignano, vino nobile di montepulciano, morellino di scansano, rosso di montalcino, and the pricey and distinguished brunello di montalcino. Sangiovese-based wines tend to be medium-rich, with aromas of violet or blackberry and ripe but soft fruit. The grape is also planted in many other Italian regions, as far south as Sicily, and in California, Australia, and South America.

Serve With

Braised or roasted beef, veal, pork, or lamb, pasta with meat or tomato sauce, grilled vegetables (especially onions, eggplant, and peppers), meatloaf, and Parmigiano-Reggiano and related cheeses.