Tastes likesour cherry, tomato leaf, dried herbs, leather, balsamic
Alcohol12.5-14.5%
Serve at60-64°F (16-18°C)
GlassRed wine glass
Decant?Yes for Brunello; optional for Chianti
What to payChianti from $12; Brunello $50+
Sangiovese is Italy’s most planted red and the grape behind Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. It’s savory rather than fruity, with high acidity and firm tannin: the reason it’s so good with Italian food.
Best food with Sangiovese (Chianti)
Italian & takeoutLasagna
Sangiovese (Chianti) · Barbera · Merlot
VegetarianGrilled vegetables
Sauvignon Blanc · Rosé · Cabernet Franc
How it tastes
Sour cherry, red plum, tomato leaf, dried oregano and, with age, leather and balsamic. It’s rarely jammy.
Why it loves tomato sauce
Tomatoes are acidic. A low-acid wine tastes flat and flabby next to them, but Sangiovese’s high acidity matches the sauce, so both taste brighter. That’s why Chianti and pizza is a classic.
Reading the label
- Chianti: entry level, often great value.
- Chianti Classico (black rooster on the neck), the historic heart, more depth.
- Riserva, longer aging.
- Brunello di Montalcino, 100% Sangiovese, powerful and long-lived.
- Rosso di Montalcino, a younger, cheaper “baby Brunello”.
Where it’s grown
Tuscany (Chianti, Montalcino, Montepulciano) Emilia-Romagna
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