It is said that Sangiovese is “Italy’s quintessential red grape.” And there’s good reason for that.
Sangiovese is, by far, Italy’s most widely planted grape variety. From French-speaking Valle d’Aosta to the island of Sicily, grape farmers grow Sangiovese to be used in a wide variety of blends. Did you know, for example, that a lot of Sangiovese is grown in Valpolicella? Many will be surprised to learn that but it’s true. And it often ends up in “field blend” bottlings of Valpolicella and Amarone (no joke).
One of the reasons that the variety is so coveted is its brilliant red and black fruit flavors and its elegant acidity, making it an ideal “food-friendly” grape.
Of course, if you’ve already landed on this blog, you know that Sangiovese finds its greatest expression in Montalcino, the only place in Italy where it is bottled almost exclusively as a monovarietal (a single-grape-variety) wine.
Its acidity and its robust fruit flavors make it one of the most versatile red wines in the world. And some would even go as far to say that it is the ultimate Thanksgiving wine: At a meal with such a broad spectrum of aromas, flavors, and textures, Sangiovese is arguably the only grape variety with the versatility to make it through the whole meal.
This year, as you plan your wine pairings for your Thanksgiving feast, we humbly ask you to consider Sangiovese from Montalcino to share with your family and friends.
Thank you and happy holidays!