Sangiovese is a red grape variety from Italy, the most widely planted in the country, predominantly in its proverbial home of Tuscany. The name “Sangiovese” is believed to derive from "Sanguis Jovis," meaning "blood of Jupiter," highlighting its deep historical roots in Italian winemaking. Given the naming conventions of Italian wines, however, it's unlikely that you'll find a bottle labelled as a Sangiovese.
But don’t underestimate the importance of Sangiovese. It’s a cornerstone of Italian wine. By law, Sangiovese must comprise at least 70% of the blend for Chianti (and 80% for the more location-specific Chianti Classico) and it’s the only grape permitted in Brunello di Montalcino and Vino Nobile di Montepulciano. There are many different mutations of the variety all over Italy, but Sangiovese is quite scarce outside of the country. Of the roughly 175,000 acres of vineyards planted worldwide, 155,000 are in Italy. You can also find Sangiovese in the likes of Australia and California.
The grape is known for its late ripening as well as its robust structure and adaptability, with an ability to alter its genetics to fit the environment. Sangiovese wines typically feature high acidity and moderate to high tannin levels, presenting as quite savoury with a spectrum of flavour profiles from rustic and earthy to rich and fruity. Think tart cherries, red plums, and earthy spices. Sangiovese wines are often aged in oak, typically lightly aged in neutral barrels, adding complexity and layers of vanilla and cedar.
Sangiovese’s medium-weight body, high tannins, and savoury character mean it is a versatile food-pairing wine. Typically it is paired with roasts (roasted veggies go great with it, vegan friends) and cured meats as well as hard cheese.