Sangiovese is one of the world's great red wine grapes. It is Italian in origin where it is the principal grape varietal of the Tuscany region. In Tuscany it is the dominate grape in all the Chianti wines, including the superb Chianti Classicos, the vast majority of the Supertuscans and other lesser-known Tuscan wines, including Vino Nobile di Montepulciano. Additionally, a variant of the Sangiovese is the only grape used to produce the acclaimed, intense Brunello di Montalcino.

Considering the Italian heritage of many of California's most prominent wine families, it is surprising that it is only recently that California vintners have shown a serious interest in this noble grape. The new Sangiovese plantings are mostly in Napa Valley with smaller patches in Sonoma County, the Central Coast and the Sierra Foothills. Depending upon how the grapes are handled, Sangiovese wines can range in style from light and refreshing, meant to be consumed in their youth, to rich and robust with lots of potential for aging, and everything in between.

Whatever the style, the wines commonly exhibit a distinctive floral aroma, characteristic of the celebrated Chiantis and Brunellos. Suggested food pairings range from medium to full-bodied dishes, especially Italian preparations, depending upon the style of the wine. Serve at cool room temperature.

Camille says...Sangiovese is an approachable wine that goes well with spicy Italian sausage and herbs. This rustic Italian recipe was created for this wine, and is authentic in its combination of escarole with cannellini beans, seasoned with garlic and herbs. A squeeze of lemon juice just before serving perks up the flavors and enlivens the dish.

1 1/4 lbs spicy Italian sausage 4 Tablespoons olive oil, divided
2 medium cloves garlic, smashed
1 1/2 heads escarole medium fresh
1 1/3 cups canned cannellini beans
1/3 cup plum tomatoes, cored, chopped
3 fresh basil leaves, chopped
2 tsp chopped fresh or 1 1/2 tsp dried marjoram
Salt & fresh-ground pepper
Lemon slices

Preparation

Cut sausage into 1/2-inch thick slices. Add just enough of the oil to lightly coat a large, heavy skillet. Heat over medium-high heat. Brown the sausage slices on both sides, about 4 minutes. Transfer to warm platter. Add more olive oil to coat pan and add garlic; cook until golden, but do not brown, about 3 minutes.

Cut escarole into 2-inch squares, rinse and drain well & pat dry. Add escarole and sautée over high heat, stirring and turning often until wilted, about 2 minutes; avoid browning. Drain excess liquid from escarole in colander. Add beans, sausage, tomatoes and herbs to pan. Stir and cook about 4 minutes. Add escarole and stir until heated through. Season with salt and pepper. Transfer to serving platter and garnish with lemon slices. Serve immediately.

Prep time: 20 to 30 minutes

Cooking time: about 15 minutes

Makes 4 servings.

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