| Sangiovese
by Sharon Rosenbaum, Senior
Wine Buyer
Sangiovese is the primary grape used in Northern Italy
in the region of Tuscany to make Chianti and also for
Brunello di Montalcino – where it is known as
Sangiovese Grosso. It is also widely grown in Emilia
Romagna and Umbria as well.
This wine grape is experiencing increased interest and
plantings around the world, but especially in California.
Here Sangiovese produces wines that are spicy, with
good acid levels, smooth texture and medium body –
wines that pair well with many foods. In the right climates
and with controlled yields, Sangiovese can be made into
well-structured and full-bodied wines. It can easily
be blended with other grapes for good results. In Italy’s
Tuscan region it is blended with Cabernet Sauvignon
to produce a class of wines now known as the “Super
Tuscans”. This experimentation is going on in
California as well with a number of red varieties.
Food choices are abundant. Of course grilled beef, wild
boar, and a number of tomato-based dishes are naturals.
Roasted or grilled summer vegetables dressed with extra
virgin olive oil are simply delicious. And don’t
forget the aged Parmigiano Reggiano.
VOE Vintners 2002 Sangiovese, California
Total Acid: .55 g/l
Alcohol: 13%
Residual Sugar: .02 g/l
Cellaring: 2-3 years
Panel’s Notes: This Sangiovese offers a wonderfully
concentrated nose of cherry and cassis. A characteristically
lively acidity balances the ripe fruit and makes this
wine a perfect partner for tomato-based dishes.
Winery Background: Best known as the classic wine of
Tuscany, although it is widely grown throughout Italy.
It varies greatly from area to area. Partial barrel-aging
adds a velvety texture and spice notes to the finish.
Food: Perfect match with a grilled prime T–bone
steak. Also great with marinara sauces, mushrooms and
Parmigiano Reggiano cheese.
La Vela 2001 Sangiovese, California
Total Acid: .60 g/l
Alcohol: 13.0%
Residual Sugar: .50 g/l
Cellaring: 1-2 years
Panel’s Notes: Aromas of sweet oak and cherry,
and flavors that are complex and clean. Tannins are
ripe and gentle allowing the flavors of sweet cherry,
a nice earthiness and a touch of leather to shine through
the finish.
Winery Background: Produced from one of the oldest Sangiovese
vineyards in California located in the Central Coast
area of Paso Robles. This wine displays a deep color
with a tinge of burnt orange around the edges.
Food: A delicious partner for mushrooms, roast poultry
and beef, and roasted vegetables. Great choice with
an aged Provolone cheese.
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