Sangiovese
Tuscany's great red, the grape of Chianti and Brunello, with sour cherry, tomato leaf and bright acidity. It does well in California, Washington, Texas and Virginia.
Sangiovese is the most planted grape in Italy and the heart of Tuscany's most famous wines: Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. It's high in acid with savory, earthy flavors, and it was built for food. American growers planted it heavily in the 1990s Cal-Ital boom, and the best plantings remain in regions with warm days and cool nights.
What It Tastes Like
Expect sour cherry, red plum and strawberry, plus tomato leaf, dried herbs, leather and earth. Acidity is high and tannins firm and dusty. Oak aging adds spice and polish. In Super Tuscan-style blends it's paired with Cabernet Sauvignon or Merlot for extra richness.
Where It Grows
California grows Sangiovese in Napa Valley, Sonoma, Paso Robles, the Sierra Foothills and Santa Barbara County. Washington's Columbia Valley and Walla Walla Valley, the Texas Hill Country and High Plains, and Virginia also make good versions.
What to Look For
- Single-variety Sangiovese from California or Texas.
- Super Tuscan-style blends with Cabernet.
- Sangiovese rosé, crisp and savory.
Where to Find Sangiovese
Wine regions on American Winery Guide where Sangiovese is grown or poured: