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 wine's crispness, balanced by bright fruit flavors, makes it ideal with this earthy Tuscan-style dish. Fresh herbs and black olives add elegance to this entree. Add a green salad, foccaccio and gelato to complete this rustic meal.

1 Tbsp olive or cooking oil, more as needed
1 large clove garlic, minced
1 medium onion, chopped
1 lb. fresh mixed wild mushrooms, sliced (crimini, porcini, portobello or others)
4 precooked mild Italian sausages, 4 oz each
1 Tbsp chopped fresh oregano
1/4 cup Sangiovese
1/4 cup dry or medium-dry sherry freshly grated black pepper
1/4 cup chopped fresh parsley
10 black Italian olives, pitted & chopped
cooked rice for 4 persons

Preparation

Heat oil in a medium non-stick skillet over medium heat; sauté garlic and onion until softened, 4 to 5 minutes; transfer to dish and reserve. Sauté mushrooms until softened, 4 to 5 minutes; transfer to dish with garlic and onion. Brown sausages on all sides, about 5 minutes. Drain excess fat.

Return mushrooms, garlic and onions to the pan with sausages. Add oregano, Sangiovese and sherry, bring to simmer, cook and stir 4 minutes. Season to taste with black pepper.

When ready to serve, arrange sausages, mushrooms and sauce in a large serving bowl, over cooked rice which can be cooked simultaneously and takes about the same amount of time. Sprinkle with parsley and chopped olives.

Preparation time: about 15 minutes

Cooking time, about 20 minutes

Makes 4 servings.

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