Sangiovese: Tuscany’s Drama Queen in a Glass

Let’s start with the basics: Sangiovese is Italy’s most planted grape, but don’t expect it to act like it’s common. Oh no. Sangiovese is the kind of grape that walks into a room and expects everyone to stop mid-sentence and compliment its acidity.

It’s a red grape, but not a cuddly one. No plush, velvety Merlot vibes here. Sangiovese brings edge. It brings tension. It brings the kind of personality that’s a little tart, definitely opinionated, and insists on being decanted even if you’re eating pizza off your lap.

The name? Derived from the Latin sanguis Jovis — “the blood of Jupiter.” Because obviously, no grape this intense was going to settle for something like “Bob.”

Stylistically, Sangiovese is a chameleon — which sounds like a compliment until you realise it mostly means it’s wildly inconsistent. In the hands of a good winemaker, it’s a symphony of cherry, tomato leaf, earthy spice and that classic Italian acidity that makes everything feel one notch more dramatic. In the wrong hands? It tastes like someone juiced a raisin and left it in the sun.

But when it’s right — when it’s really right — it’s got grip, finesse, and a sense of place that makes you consider quitting your job and opening a wine bar in Florence. Until you remember what Italian bureaucracy is like.

Tuscany’s Favourite Child (And Everyone Else’s Cousin)

Sangiovese is to Tuscany what loud relatives are to weddings: completely essential, impossible to ignore, and always the cause of both celebration and mild chaos.

It’s the dominant grape behind some of Italy’s most iconic wines, especially from the Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano regions — and don’t let anyone tell you those are interchangeable. That’s the wine world equivalent of confusing Cambridge with Oxford in a job interview. You’ll be corrected. Loudly.

• Chianti is Sangiovese’s scrappy, crowd-pleasing front. At its worst? Acidic and forgettable. At its best? All cherry, tobacco, and old-school swagger. It’s the pizza wine, the weeknight hero, the classic red in a straw-covered bottle that your uncle bought once in 1992 and still references.

• Brunello di Montalcino, on the other hand, is Sangiovese that’s taken a gap year, read some Proust, and insists you call it by its full name. Made from 100% Sangiovese (called Brunello locally), it’s aged for years, develops layers of dried fruit, herbs, leather, and maturity — and often costs more than your utility bill.

• Vino Nobile di Montepulciano sits somewhere in between. Often overlooked, occasionally brilliant, and always a reminder that Sangiovese loves to reinvent itself depending on which medieval hill it’s grown on.

Tuscany doesn’t own the exclusive rights to Sangiovese, but it’s certainly the region where it feels most at home. Every hill, every microclimate, every village has its own take on the grape — which is wine speak for “expect inconsistent labelling and general confusion.”

Flavour Profile: Red Fruit, Dusty Roads, and the Occasional Existential Crisis

Describing Sangiovese’s flavour is like trying to summarise your last three relationships. There’s a lot going on, it shifts when you’re not looking, and occasionally ends in bitterness.

Start with the fruit: red cherry is the signature. Bright, tart, lip-smacking cherry. Not the sweet syrupy kind — the kind that tastes like summer and self-doubt. Then add notes of dried herbs, a little tomato (yes, really), leather, tea leaves, and that unmistakable whiff of terracotta and forest path you only notice halfway through the glass.

Sangiovese is naturally high in acidity, which makes your mouth water and your food taste better. It’s also medium to high in tannins, meaning it’s not here to give you a silky cuddle — it’s here to challenge you. This is not a Netflix wine. This is a lean-in-and-listen wine.

Age it, and the fruit softens. The savoury notes come forward. You get something altogether more serious. Less cherry, more cigar box. Less tomato, more dried rose petal. It becomes one of those wines that makes people nod a lot while saying

“Mmm… complexity.”

And then, just when you’re fully sold, it turns around and tells you it prefers decanting and really isn’t ready to drink yet. Drama queen.

Chianti, Brunello, and Other Sangiovese-Led Fame Seekers

Let’s break down the famous names in Sangiovese’s chaotic family tree, just so you can bluff your way through a dinner party:

• Chianti Classico: The heartland. Look for the black rooster on the neck. It means business. Expect cherry, plum, savoury herbs, and enough acidity to cut through anything involving cheese or regret.

• Chianti Riserva: Same area, more ageing. Think of it as Chianti with a tailored suit and a degree in Philosophy.

• Brunello di Montalcino: 100% Sangiovese, aged like fine leather boots. Needs time, air, and a second mortgage. But when it’s on form? Game over.

• Rosso di Montalcino: Brunello’s younger sibling. Less age, more affordability. It’s the underdog you root for.

• Vino Nobile di Montepulciano: Sounds posh, drinks well, often confused with Montepulciano d’Abruzzo (a different grape, different region, same headache for beginners).

• Super Tuscans: The rebels. These wines may blend Sangiovese with international grapes (like Cabernet Sauvignon or Merlot) and often shun traditional DOCG labelling. They’re basically Sangiovese with a leather jacket and something to prove.

Each of these styles showcases different aspects of Sangiovese’s personality: rustic, refined, ripe, restrained. It’s like one grape with a whole therapy session’s worth of alter egos.

Sangiovese Abroad: Italy’s Grapevine Goes Travelling

Sangiovese might be Tuscany’s most high-maintenance resident, but that hasn’t stopped it from flirting with other countries. Like an ageing rock star on a world tour, it occasionally finds new fans — though rarely with the same sparkle.

United States (mainly California)

In California, Sangiovese has been planted with big dreams and bigger sun exposure. The problem? It sometimes comes out tasting like a Pinot Noir that’s been working out at Gold’s Gym. Too ripe, too soft, and missing that acidic backbone that makes Italian Sangiovese taste like bottled sass.

Still, some producers — especially in Sonoma and Paso Robles — are starting to get it right. Just don’t expect Tuscany in a bottle. It’s more like Tuscany’s slightly tipsy cousin who lives in LA and calls you “babe.”

Australia

Australia has dabbled in Sangiovese too — mostly in Victoria. The results? Quirky, juicy reds with more sun and less snobbery. It’s got potential, but let’s just say Tuscany’s not shaking in its Gucci loafers yet.

Argentina, Chile, and South Africa

They’ve tried. But Sangiovese, being the opinionated little diva it is, doesn’t always love unfamiliar soil. The wines tend to lack that signature tension — you know, the flavour equivalent of a slightly passive-aggressive dinner with in-laws.

All in all, Sangiovese outside Italy is like espresso outside Naples: technically possible, but rarely as satisfying.

What to Eat With Sangiovese Without Getting Judged

Sangiovese is a food wine. It wants a meal. It’s not here for your Friday night takeaway and boxset. It wants course pairings, candles, and maybe a second helping of slow-roasted meat.

Here’s what works beautifully:

Tomato-Based Dishes

Pizza. Pasta. Bolognese. Lasagne. Basically, anything that includes tomato and cheese and doesn’t come in a plastic tub. The acidity in Sangiovese loves the acidity in tomatoes. It’s like two people who argue a lot but secretly fancy each other.

Grilled Meats

The tannins in Sangiovese soften up beautifully with protein. Think steak, lamb chops, pork belly. It doesn’t need fancy sauces — just salt, fire, and a good sear.

Hard Cheeses

Parmigiano-Reggiano. Pecorino. Mature cheddar if you’re feeling rebellious. Sangiovese will hug that salty, nutty flavour like it’s found its long-lost soulmate.

Mushrooms and Truffles

If you’ve got an earthy Brunello or aged Chianti, bring out the mushrooms — especially with risotto or tagliatelle. Bonus points if you can swing some truffle oil. This is not the time for restraint.

Foods to Avoid

• Spicy curries — the tannins go rogue

• Anything overly sweet or syrupy

• Delicate fish dishes — unless you want the wine to body-slam your dinner

Sangiovese doesn’t like being overwhelmed or ignored. It wants harmony. And maybe a little attention.

Buying Tips, Label Clues, and How Not to Get Swindled

Buying Sangiovese can feel like trying to decode your ex’s last WhatsApp message — confusing, a bit vague, and occasionally passive-aggressive.

But here’s how to survive the wine aisle:

1. Look for DOCG or DOC on Italian Labels

These labels guarantee (ish) quality standards. DOCG is the stricter big brother of DOC, so if you’re splashing out, go for that. Especially with Chianti Classico and Brunello.

2. Know the Sub-Regions

• Chianti Classico = generally better than plain “Chianti”

• Brunello di Montalcino = longer ageing, more complexity, bigger wallet hit

• Rosso di Montalcino = budget-friendly, often delicious

• Vino Nobile di Montepulciano = underrated and worth a try

3. Check the Vintage

Sangiovese can vary wildly by year. Too cool? Green and bitter. Too hot? Flabby and raisiny. Look up vintage charts if you’re paying more than £15.

4. Don’t Trust the Straw Bottle Alone

That charming fiasco (the straw basket bottle) is iconic — but mostly a marketing throwback. Focus on the label, not the gimmick. Unless you’re decorating an Italian restaurant.

5. Price Matters

Cheap Sangiovese can taste like vinegar and regret. Aim for at least £10-£12 for something decent. Spend £25+ if you’re going for the real Brunello experience.

Final Sip: Why Sangiovese Still Deserves Your Time, Money and Slightly Too Much Decanting

Look — Sangiovese isn’t always easy. It’s not the smoothest, the boldest, or the most immediately crowd-pleasing grape on the shelf. But it is one of the most honest.

It doesn’t drench itself in oak and try to taste like dessert. It doesn’t swagger around with 15% alcohol and fruit so ripe it could star in a smoothie commercial. It’s subtle. Stubborn. A little wild around the edges. And if you’re patient, it gives you something real.

Sangiovese is the kind of wine that teaches you to pay attention. It rewards a proper meal. A bit of conversation. A night where you open a second bottle just because the first one had so much to say.

It’s Tuscany in a glass — with all the romance, complexity, and faint sense of chaos that implies.

And honestly? We wouldn’t have it any other way.