Wine of the Day for January 19, 2010
Sangiovese
Whenever I talk about this wine, I remind tasting guests that Sangiovese is the dominant grape in Chianti … which leads us to remember “Silence of the Lambs” and the famous “fava beans” scene, generally not something one likes to remember when having fun at a wine tasting, but it does add an element of interest.
Origin
Sangiovese originates in central Italy and is believed to date back to 600 BC. The name is derived from Latin and means the “blood of Jove”.
Style
Sangiovese is a red grape varietal and is affected even more than other grapes by soil and climate as well as the fermentation and aging techniques. Traditionally, Sangiovese is aged in large oak tanks. These tanks are neutral and serve only to concentrate the wine through evaporation and allow the slow absorption of oxygen to create more complexity through chemical reaction.
Newer oak techniques involve introducing oak chips and blending into the aging process. In the 1970’s, winemakers began creating what is called “Super Tuscans” blending Sangiovese with non-Italian varietals, including Cabernet Sauvignon, and introducing these newer or modern oak treatments into the production process.
Wines made from Sangiovese
Sangiovese is the dominant grape in Vino Nobile di Montepulciano produced in Montepulciano, Italy – at least 70% of this wine must be Sangiovese. Chianti must be produced from 80% Sangiovese and Brunello di Montalcino is produced from a clone of Sangiovese in a style that provides for long-term aging.
Characteristics
Wines made from Sangiovese vary greatly based on region, production and aging. In general, younger wines emit fresh, fruity flavors of strawberry with hints of spice, but when aged transforms aromas and flavors to cherry, oak and leather.
Pairing
Sangiovese pairs very well with pizza, spicy pasta dishes and tomato based pastas. I’ve paired it with Caprese Salad and it was delicious.
I’m including a recipe for an Italian Pesto Burger to help you savor and imagine how this fabulous wine will pair with simple and fun meals for any occasion.
Good Monday morning everyone! With the beginning of a new week, we may be yearning for the weekend again, so I’ll start out the week on a light note (with a light Trebbiano), giving us time to warm up to working again. 
We are coming out with a Dolcetto this month and so I wanted to give a bit of time to this fabulous grape and wine. I was introduced to Dolcetto a couple of years ago through my business and loved it! 
